Since Villages Pizza’s launch in 1974, it has expanded to seven locations and an express pizza truck, all purveying the same wholesome pies. The pizzas are topped with fresh produce and lean cuts of meat, and they can start with a whole-wheat or gluten-free crust if desired. People with dietary restrictions can also find comfort in lactose-free cheese and lower-calorie flatbreads, although more classic ingredients comprise the bulk of the menu.
As a second-generation pizza maker, owner John Papaloukas is responsible for the eatery’s traditional Italian recipes, plus some new inventions with Mexican leanings. The pesto perfect pie is topped with roasted chicken breast, sun-dried tomatoes, mushrooms, and feta, and baked pasta dishes highlight the flavours of lean meatballs, marinara, and oven.
After dining at AJ’s Organic Cafe, it's hard to feel guilty. The frequently rotating menu, which features gluten-free, dairy-free, and vegan options, delights taste buds with hormone-free, locally raised chicken, locally roasted turkey, and organic vegetables locally sourced whenever possible. Diners can dine on sandwiches made with in-house- and Island-baked breads, artisanal cheeses, and housemade vegan mayo while gazing at a living plant wall or enjoying the smells of freshly made dark chocolate brownies and cinnamon buns from their on-site bakery. Smoothies are freshly made with organic fruit and yogurt, plus, AJ’s catered lunches and dinners arrive in compostable, recyclable, or reusable containers.
New executive chef is preparing to debut a new dynamic menu featuring upscale pub food for breakfast, lunch, and dinner. The West Coast Tap House plans to continue it's already prestigious reputation, selected one of the Times Colonist's favourite restaurants in 2010, by offering a menu of items prepared by one of the most talked about chefs in Victoria.
Tall leather chairs encircle the tap house's large bar, whose centre is wrapped in flatscreen TVs. Hockey jerseys adorn the walls, a fitting touch for a bar that claims to have Wayne Gretzky’s favorite spaghetti and meatballs—which are actually meat pucks.
The Reef's chefs specialize in recreating the flavors of the tropics, from West Indies-style curries to Jamaican jerk quesadillas. They top eggs benedict with citrus-laced hollondaise for brunch, or stew savory ox tail in a thick broth with carrots and potatoes. Waiters then serve these creations in a space that's as flavorful as the food. Vibrant paintings and warm lighting filtered through the fronds of potted ferns create an aura of perpetual sunset.
The cooks don't constrain the Caribbean creativity to their scenic dining room, though. They often send a selection of their tasty dishes out with their colorful food truck, bringing tropical flavor to street corners around the city.
The Black Olive?s chefs craft each component of their hearty Mediterranean meals in-house, including the olive oil?which they make using a cold-press process. Using their signature oil, they simmer meats for entrees of lamb and rabbit as well as toss pastas with steak and seafood. Pulling from their collection of British Columbian, European, South American, and New Zealand wines, servers suggest food and wine pairings that are as bold and inventive as a grizzled beat cop taking on a talking car as his partner. Though the menu follows traditional recipes, chefs can prepare dishes to accommodate those with celiac disease and other food allergies.
Joe's FoodBar pays homage to the traditional wharfside crab shack by fusing stunning oceanfront vistas with fresh seafood feasts and a licensed bar equipped with restrooms. Guests dine on Pacific fish and chips, chowders, specialty hot dogs and sandwiches in the brisk, salty air of a 140-seat patio, drinking in the sights of Inner Harbour as sailboats drift past and seagulls vainly attempt to pick fights with the sunset. This natural beauty inspires Joe's FoodBar to act as a steward for the environment, pledging to use compostable or recycled flatware and cups and to source all food from local fisheries and farms whenever possible.