At NY Grill and Bistro, patrons choose from a variety of menu items to craft a personalized, three-course meal. Culinary journeys begin as diners consult compasses to navigate spoons through a creamy New England–style clam chowder (a $4.95 value) and then pierce forks into a choice of shrimp or chicken caesar salad (a $7.95 value). For entrees, nibble on New York–style ribs ($14.95), devour pasta offerings such as chicken fettuccine alfredo ($10.95), or cut into prawns on top of a charcoal-broiled new york steak ($14.95). Meanwhile, 42'' flat screen televisions engage eyes with a visual feast of sports games. Though not included in today's Groupon, patrons can quench thirst and curl biceps using pitchers of draft beer ($11.95), including an Okanagan Spring pale ale and Honey Brown lager.
Surf & Turf specializes in fresh-from-the-market seafood and meats, which are prepared quickly with seasonal ingredients and local produce. Divided into lunch and dinner, the menu presents several mix-and-match options, such as the skewer meal, which invites diners to ceremoniously vote for any six meat kebabs, plus a fountain drink ($10). Offerings include souvlaki chicken, tandoori turkey, and salmon. Surf & Turf can coat its skewered selections with a bevy of glazes, protecting short ribs or prawns from UV rays with a carapace of teriyaki sauce or extra-strength apple barbecue sauce. A rotating selection of seasonal teas stands by to slake thirsts and lubricate throats ($2).
Each table at Memphis Blues Barbeque House is set with bottles of barbecue and hot sauce and an entire roll of paper towels. You?ll need them?southern-style barbecue is messy, and owners George Siu and Park Heffelfinger encourage everyone to eat it the authentic way, with their hands.
Their recipes are authentic, too. The duo carefully studied and reproduced techniques from the World Barbecue Championship. The meat is smoked for several hours over hardwood at low temperatures, resulting in award-winning ribs, pork, and smoky yet tender beef brisket?Vancouver magazine has voted it the city's best BBQ four times. Today, the restaurant operates out of several locations across British Columbia.
The dough wizards at Papa John's hand toss circular masterpieces with original and thin crusts made from high-protein flour to support warm bouquets of toppings. Hand-cut produce crowns all of Papa John's pizzas, mingling with the sun-soaked sweetness of sauce made from fresh, California-grown tomatoes. By adhering to its brand promise of "better ingredients, better pizza," Papa John's grew from a back-tavern pizzeria into more than 3,500 restaurants within three decades' time, or the amount of time it takes to grow a single pizzeria from a small seed.
In Browns Socialhouse, backed leather stools and cushy booths flank tables. On the walls, oversize illuminated signs reading EAT and Liquor shine brightly against the cozily lit dining room. Mixing social-house comfort with a contemporary edge, the decor at Browns Socialhouse mimics the style of its food. Chefs hand cut and double-cook fries to pile alongside their steak sandwich or housemade, hand-pressed burgers. They've got an eye for detail—for example, they char-grill their dry-aged pepperoni before piling it atop pizzas with pepperoncinis and asiago. The selection ranges from international favorites—such as street tacos and shrimp-and-chicken pad thai, among other—to updated pub eats, such as fish ‘n’ chips featuring pacific halibut dunked in a Sapporo beer batter. Every Saturday, Sunday, and on holidays, the chefs set their roosters to crow earlier so they can rise and mix up batches of their own hollandaise for brunches. They crack only free-range eggs for their brunch dishes, which include corned-beef hash and prosciutto eggs benedict with goat cheese.
Nando's Flame-Grilled Chicken, founded in South Africa in 1987, brings Portugal's peri-peri flame-grilled chicken to the Vancouver area with only the bare minimum of laser lights and smoke-shrouded, two-way mirrors. Discovered by Portuguese explorers in Africa in the distant days of maritime exploration, peri-peri is a fiery chili pepper that adds a kick of capsaicin to any cuisine, clucker-related or not. Nando's fresh chicken breasts luxuriate in their peri-peri marinade for 24 hours, resulting in dishes with a slate of Scoville-scale-scorching spice levels—mild lemon and herb, medium, hot, and the daredevil-only extra hot. Step up to Nando's counter to order from the menu of sandwiches, pitas, wraps, salads, and peri-peri chicken. Enjoy a grilled-to-order peri-peri half-chicken with a side ($11.39) such as spiced rice or hearty coleslaw, or bite around basted bones with a dozen peri-peri chicken wings with a side ($9.99). Nando's also sports peri-peri chicken breast sandwiches or pitas ($8.49–$10.79), chicken or veggie whole wheat wraps with a side ($8.49–10.79), and veggie burgers or pitas ($8.49–$10.79), as well as salads and salad meals ($3.99–$9.99) for lovers of leaves of lettuce.