Whether you are looking for a place to watch the game on our HDTV’s, a place to hold a company gathering or birthday party we have a place for you to enjoy the best in uniqueness and casual dining.
Gather with friends to share a drink and a meal, or just kick back and feel at home – leave your troubles behind!
Working in a sweltering kitchen for hours at a time can be a struggle, but Chef Tracy Rowand has spent more than a decade doing just that. Since graduating with honors from Dubrulle Culinary Institute in 1995, Chef Rowand has been a mainstay of the Vancouver food industry. Currently, she helms Taste to Savour Catering, taking fresh, seasonal ingredients and turning them into customized spreads for weddings, corporate events, and weight-lifting competitions for tables. Sample menus stand as a tribute to Rowand’s training and talent, brimming with creative dishes such as mussels in green curry broth, salmon and chive fritters, and grilled lamb crostini with artichoke puree. Rowand also recently expanded her enterprise with a café, where visitors can sample plates of quiche, naan pizza, and other unique nibbles.
At Hog Shack Cook House the pit masters smoke their meats for 6 to 24 hours to bring out the tangy flavour that characterizes authentic Kansas City barbecue. Though taking its cue from KC, the menu plays host to a wide variety of dishes including Cajun chicken penne and pulled pork tacos. Traditional beef ribs and house-smoked brisket keep things classic as servers dish out heaping portions and bartenders fill glasses with one of more than 70 craft beers. By keeping the suds flowing, sauces slathered, and tuning the TVs to the big game or ultimate infomercial reel, the barbecue gurus foster a festive environment while adhering to the sensibilities of Southern and Midwestern hospitality.
Stock Up your cupboards with freshly prepared on site soups, stock, sauces, salad dressings and ready made meals. We use only the freshest ingredients available, with no additives or preservatives.
Come enjoy a great bowl of soup with a grilled panini or salad in our café or take home our prepared meals.
Nestled in a cozy brick building in Kerrisdale, Avenue Grill Restaurant has served a menu’s worth of diverse food since the 1920s. The head chef honed his knack for Mediterranean cooking in Europe—reflected in the eatery's Mediterranean sandwiches, with grilled eggplant and zucchini on focaccia—but also crafts pastas, fresh seafood, and three-egg omelettes. An ample wine selection complements Avenue Grill's sundry dishes, and seasonal specials incorporate only the freshest and most polite ingredients. In the dining room, vases filled with flowers top tables and vibrant paintings of blooming floras and lolling hills adorn the walls.
After embarking on storied and successful careers of running hip gastropubs and penning celebrated restaurant management guides, entrepreneurs Kyle Polanski and Chris Parry sought to liven up a lonely stretch of Fraser with an inviting neighbourhood gastropub filled with inventive, locally sourced cuisine. Under the guidance of Head Chef Kelly Maley, Fray's food experts whip up one-of-a-kind dishes from regional produce, from towering stacks of lightly breaded portobello fries, to plates of wild-caught Pacific salmon garnished with BC nugget potatoes. Hearty Angus-beef burgers populate the dinner menu, while the brunch roster catalogs cornflake-crusted french toast and pulled pork poached eggs. An impressive beer and wine list complements the smorgasbord of upscale diner cuisine with an ample selection of craft beers and wines from British Columbia.
A fun-loving, friendly irreverence permeates the lively brewpub and café, with complementary board games for enjoying the time before the food arrives. There's even a "grown-up activity sheet" that updates children's fun-time placemats with mazes, dot-to-dot pictures, and checkbook balancing puzzles.
Named 2008's Most Innovative Cookbook in Canada, West: The Cookbook breaks down 114 of the iconic restaurant's joyous flavour-symphonies into clear, accessible steps. In accordance with West's mantra, "True to Our Region, True to the Seasons," starters, mains, desserts, and cocktails are organized by season, and author Jim Tobler peppers each section with in-depth looks at a dozen of the Vancouver area's staples, including Dungeness crab, chanterelle mushrooms, and sablefish. Dinner party hosts can capture summer's essence in baked multicoloured beets with goat cheese before dazzling guests with braised halibut cloaked in a light mushroom sauce. For dessert, chase away July's heat and stampedes of feral ice cream trucks with fresh raspberries dolloped with lemon tuiles, sidelined by cream-cheese ice cream and drizzled with a syrup of hibiscus-scented nobo fruit tea. The Ya Mon's mélange of fresh banana, dark rum, vanilla cognac, pineapple juice, and fresh lemon juice finishes the feast with a fun, beach-friendly digestif.