A&W Restaurant, one of the largest burger chains in Canada, has been trapping burgers between buns and filling cups with creamy root beer for generations of famished families. Choose from a brood of belly-busting burgers, such as the Papa Burger, leading the pack with two beef patties (a $4.92 value). The Baby Burger induces burger purists to shed a single tear upon seeing the simple beef patty on a bun salaciously adorned with nothing but A&W seasoning and a dollop of ketchup (a $1.89 value). The beefy Uncle Burger (a $5.70 value, $0.50 extra for cheese) bogarts all the mouth room, sprawling its sirloin patty and lettuce-tomato-onion suit all over tongue sofas. Round out a meaty meal with a medium order of crisp fries (a $2.79 value) and a medium soda (a $2.34 value).
Situated inside the Travelodge Duncan, Sequoia Kitchen + Buffet satisfies families of travellers and locals alike with a menu of elegant comfort foods. Chefs wield a gourmet touch when creating such dishes as lobster mac 'n' cheese or pulled-pork sandwiches cut into the shape of a giant truffle. The kitchen also serves breakfast daily and sets out lunch, dinner, and Sunday brunch buffets that feature 14 hot dishes, two soups, and a salad and dessert bar.
Making sushi is an inherently quiet and intense process. Chefs tightly roll seaweed and rice around fish and veggies at One More Sushi. The meditative calm is cut by the sounds of crackling grills covered in teriyaki sauce and meats. Hot oil bubbles up around tempura-battered veggies and even bananas, and pots of miso soup pour forth steam like a fax machine built in the 1800s.
Even though the menu is influenced by eateries in the Old World, almost every other element of Tapenade Bistro is supremely local. Chef Colin Uyeda, who grew up in Steveston, got his first job in a kitchen at age 15 according to the Richmond Review. The reporter sampled locally caught seafood, going so far as to name the local fisherman behind octopus that's "succulently braised and served with in-house merguez sausage, harissa paste, a combination of pickled and fresh vegetables, and a citrus emulsion."
That's not the end of the regional influences though; there are Salt Spring Island mussels, cuts of Fraser Valley pork, and more, all of it made in compliance with Ocean Wise's guidelines for sustainability. Small producers from the region are well represented on the wine list, as well, and a special dinner series walks patrons through those offerings.
A gentle breeze blows across the bay, travelling to an outdoor patio where it tousles the hair of patrons sharing tapas and lounging atop chic black-and-white couches. This scene embodies Mandalay Lounge & Steakhouse, a restaurant whose staff aims to seamlessly fuse globally inspired cuisine, trendy decor, and serene ambience. The eatery's chefs seek balance between Asian and European culinary influences as they top their succulent steaks in demi-glace and craft rice bowels. These multicultural influences seem to echo the dining room's decor, which blends the familiar glow of chandeliers with Southeast Asian adornments, such as decorative elephants that sound their trunks and ask for a bite at each dish's arrival. Upstairs, staff refill wine glasses in a private dining room that overlooks the water.
Since its founding in 1940 by an entrepreneurial father-and-son team in Joliet, Illinois, Dairy Queen franchises have serenaded the palates of generations of customers across North America with frosty confections and savoury grilled fare. The company’s dedication to celebrating life events large and small is evidenced as staffers concoct their signature cakes that sandwich chocolate and vanilla soft serve between layers of fudge and a crunchy mantle, serving hungry partygoers. While treat architects specialize in the creation of sweet indulgences such as thick Blizzards and sundaes, a host of grill masters bustles about the kitchen forging flame-licked eats including burgers, chicken strips, and hot dogs.