Since debuting in 1938, DQ Grill & Chill has become one of the world's leading purveyors of frozen treats. Today, their sweet empire stretches across the globe, with more than 6,000 stores scattered across the United States, Canada, and 18 other countries. At each shop, an enormous dessert menu boasts treats ranging from soft-serve cones and Blizzards Treats to iconic Dilly Bars, Peanut Buster Parfaits, DQ Cakes, and much more. Not content with just conquering dessert, DQ Grill & Chill also tames flames with its menu of hearty grilled hamburgers, hot dogs, and chicken.
When asked where they purchase their meat, the chefs at Bistro 72 can point toward the mountains. From their daily lamb specials to freshly packed meatballs, many of the menu's savoury entrees hail from Ryder Lake Farms. The family farm has partnered with Old Surrey Restaurant, where the bistro is located, since 1984. Today, its cured prosciutto sits alongside sausage, cheese, and Abbotsford duck pâte on the charcuterie plate, and its pulled pork forms the base of a poutine sprinkled with cheese curds and green onions.
Even when they don't look to Ryder Lake for their ingredients, Bistro 72's chefs prioritize freshness in their French cuisine. Their avocado dip derives West Coast flavour from Pacific crab, white wine, and melted emmental cheese. Korean barbecue short ribs and new york strip-loin steak bespeak the restaurant's flair for reaching past its roots, though craft beers and British Columbia wines honour local brewers.
North meets South at Pachamami Sabor Latino Restaurant, where a menu of Bolivian classics faceoff against a few northern specialties. Chef Julio Cesar brands grill marks and a caricature of his face into South American–style beef kebabs and pairs the feast with baked yucca, fried plantains, or wild rice. Meanwhile, the chef restrains his Bolivian skills to perfectly grill cheeseburgers or concoct homemade meatloaf and mashed potatoes. The fare heads straight from the kitchen to the festively clothed tables in the bright dining room, or into the hands of fleeing customers for takeout.
Chef Alistair Veen uses fresh, locally grown ingredients from Thiessen Farms, Pemberton Meadows, and Rossdown Farms as the building blocks of Tap Restaurant’s gourmet victuals. His approach to seasonal dining has earned praise from Surrey Now and Fraser Valley Pulse as well as a spot on OpenTable’s Best Food list. Visitors can peer into Tap Restaurant’s open kitchen to steal glances of chefs drizzling meats with exotic sauces and filling their chef hats with corncobs so they stand straight. Additionally, on Wednesday nights, guest musicians gently awaken aural senses with live acoustic sets.