Settle arm-wrestling scores over sips and scones with The Fairmont Hotel Vancouver's afternoon tea for two ($36 per person), currently themed as "The Princess and the Tea." Guests will sit in the wing-backed chairs of the hotel's 900 West Lounge and be treated to fine finger foods made in-house and tasty teas, blended exclusively for Fairmont guests by the Metropolitan Tea Company. Delectables arrive on a three-tiered platter in an arrangement so appealing that Busby Berkeley's ghost's mouth would water—current bites include freshly baked plain and raisin scones, tea sandwiches topped with goodies such as chicken salad or cucumber, and pastries including lemon cheesecake and fruit tarts. Teawise, Fairmont's 14 flavours include the caramel notes of Maple Maple, the stress-reducing Egyptian chamomile, the green goodness of Jasmine Butterfly #1, and the limited edition 1907 Centennial Blend, drawing from a Harlem Globetrotter's passport's worth of international influences.
FastLife hosts themed speed-dating events at hip hot spots and nightclubs for its worldwide network of singles to attend. Using information entered online, FastLife selectively invites its clients to events in their city with guest lists packed with singles who match their ideal partners' qualities, with preferences such as age or favourite impersonations. Events often feature perks such as an open bar or three-course meals interspersed between meeting possible dates. The dating company hosts events in New Zealand, Australia, and Great Britain as well.
Inside Beyond Restaurant & Lounge, wall-mounted lamps cast orange light over sleek modern tables, white chairs, and carefully plated entrees. A circular wall of glass beads refracts red light in the lower dining room, while in the lounge, plasma televisions glow on Zebra wood walls near a central bar made of chocolate-colored American walnut. A wall of transparent glass separates the dining area from the kitchen, giving patrons a free view of chefs splashing sauces over lobster or oysters.
In 1999, Freshslice Pizza founder Ray Russell set out to combine the once-separate worlds of pizza-by-the-slice joints and speedy pie delivery. Each ready-made slice or delivery pie is created with a dough recipe that's seven years in the making, with a wholesome multigrain base with a crispy texture unheard of in run-of-the-mill pizzas made with boring white dough or pickled Frisbees. At each of the restaurant's 70 British Columbia and Ontario locations, customers can pop in for a few takeout slices, select a feast from the litany of suggested topping combos, or craft their own creation from three different sauces, more than 20 different toppings, and a variety of cheeses. In addition to savoury slices of pizza covered in combos such as pesto, spinach, ham, and mozzarella, customers can dine on morsels of baked lasagna, sweet cinnamon sticks, or other pizzeria fare.
Charlie's menu of Italian fare offers a variety of takes on the beloved cuisine of Gucci-gowned gondoliers. Made with fresh, seasonal ingredients, Charlie's homemade artisan pizzas take top honours among the restaurant's patrons. Opt for an 11-inch pizza topped with smoked duck ($16), traverse 360 degrees of braised beefiness with an 11-inch short-rib pizza ($16), or endorse spherical gardens with a 14-inch vegetarian pie covered in mushrooms, artichokes, olives, and more ($18). Pasta dishes include lamb gnocchi ($21) and spaghetti and clams ($19), while appetizing openers such as mussels ($18) and duck-liver pâté ($10) provide palate-whetting starts to the evening's eats. Charlie's mixology madness extends to both desserts and drinks; conclude cuisine-ing with the toffee-and-banana hybrid Banoffee Pie ($10) or toast to 8 a.m. meetings with the Pineapple Express cocktail ($10), a frothy concoction containing Van Gogh Espresso Vodka, grilled pineapple, crushed red chili, brown sugar, and egg white.
Pizza Guys’ chefs bring the authentic flavours of Italian pizzas to Vancouver, preparing fresh dough inside a custom Italian oven. They top each disc with traditional tomato, basil-pesto, or creamy white garlic sauce, then hide it beneath a thick blanket of cheese and fresh meats and veggies. Their gourmet specialty pizzas allow guests to sample styles derived from New York, Greece, and Mexico, or create their own masterpiece with toppings such as jalapenos, feta cheese, and ground beef. After depositing pizzas in their imported oven—where dough bakes to a golden hue while practicing its Italian accent—chefs cook up a barrage of Italian and American favourites, including honey-garlic wings, lasagna, and meaty sub sandwiches.