During the annual Fall Wine Festival, Villa Rosa Ristorante Italiano hosts exclusive dinners paired with offerings from top Okanagan wineries. Luckily, Villa Rosa's Italian feasts aren't just available at these autumn events—the eatery's cooks use Okanagan Valley ingredients in their Italian-inspired dishes year-round.
Garlicky lemon-cream sauce coats tiger prawn appetizers, while marsala wine reductions flavour cuts of Villa Rosa's signature grilled lamb chops. Pasta-wise, cooks toss baby Caribbean lobster with linguini and sauté fusilli with blends of basil pesto and white wine; they even whip up gluten-free versions of every pasta dish. To complement meals, bartenders supply a steady stream of reds and whites sourced from Italy and local wineries.
Though the Local Lounge • Grille’s 120-seat patio hovers over Lake Okanagan, the cuisine is close to the soil. Chef Paul Cecconi draws on locally grown ingredients for his menu of burgers, steaks, pastas, and seafood, which helped crown him the winner of the 2011 Ocean Wise Seafood Chowder Chowdown. Complex flourishes elevate classic dishes; Chef Cecconi adds a lavender glaze to beets and forms crispy falafel with chickpeas and Dungeness crab. Additionally, the eatery offers local craft beers and cocktails infused with Okanagan-made spirits.
Sweeping up accolades across Okanagan Life's Readers' Choice Awards, Victoria Rd Deli & Bistro bolsters its Mediterranean flourishes with fresh, local, seasonal ingredients. Ease into a lunchtime reprieve from high-noon showdowns by perusing the menu for appetizers such as the house-made frites, a potato, yam, and parsnip triad complemented by house-made ketchup ($8). Herd taste buds towards paninis stuffed with such gourmet fillings as the house-smoked duck ham, portobello mushrooms, and aged Balderson cheddar ($12). More robust entrees include the 6-ounce sirloin-steak sandwich on garlic toast ($13.50) or the classic duck confit, bedecked with local organic greens and Okanagan-cherry chutney ($12.50).
Domino’s has been decorating dough canvases with flavourful sauces, an assortment of cheeses, and high-quality toppings that range from classic to unconventional since 1960. Domino’s dough is tossed daily and stretched by human hands, not by clumsy catapults and model airplanes flying in opposite directions. Treat friends to a tasteful feast by checking the online menu and crafting a custom masterpizza with Domino's wide range of ingredients. Famished diners too starved to choose their own toppings can select from Domino’s Feasts, featuring pizzas loaded with a variety of meats and veggies. Pizzas such as the ExtravaganZZa, Hawaiian, or MeatZZa all impart a delicious diversity of tastes. Nonpizza fare includes chicken wings, boneless chicken bites, cheesy bread, twisty bread, garlic bread sticks, and cinnasticks or chocolate lava crunch cakes for dessert.
As pastry chef Gwyn Roberts and chef Dylan Sexton concoct sweet and savoury eats, respectively, teapots whistle merrily to declare their readiness for an infusion of traditional or organic teas. The duo craft everything from sugary petits fours to blazingly spicy chorizo sausage, served for lunch, dinner, and at a traditional British afternoon tea service, complete with crustless sandwiches and three-tiered trays.
Breezes waft into the dining room through the vast windows embedded into the curved facade, and tiny potted plants dotting the sills soak up the sunlight. On walls hang the works of local artists, providing them with a venue for self-expression and a free meal for the paintings after their decoration shift.