The chefs at Browns Socialhouse cheerfully wrestle palates with an array of dishes fusing international influences with traditional comfort fare. After perusing the menu, diners can choose to dig to the Boursin cheese center of parmesan-crusted stuffed chicken, first spooning through a layer of red-pepper sauce ($17.95). Utensils harpoon rice-wrapped segments of the spicy tempura tuna roll ($9.95), and hands divide slices of margherita pizza topped with bocconcini and fire-roasted tomatoes ($9–$11.65) to share or barter for the salt and pepper shakers. Chefs blend, hand-press, and grill beef patties before graduating them to the hickory burger, which they top with a crown of smoked bacon, cheddar, and barbecue sauce ($13.65).
Using authentic Italian and regional recipes, East Side Mario's chefs craft extensive menus at the Langley and North Vancouver locations filled with pastas, meat dishes, and kid-friendly fare. Pizza kneaders hand-press and cattle-brand Sicilian-style thin-crust pizzas ($8.99+ for a small) piled with toppings such as pepperoni, pineapple, and capicollo before loading them in stone ovens to brown and crisp. Oven-baked penne bolognese ($14.99+) emerges from the fire in a bath of alfredo sauce, and red- and green-striped ravioli stuffed with four cheeses ($16.99) greets mouths with festive flavours and a seasonal wardrobe. The eatery also carries kid-friendly options in its Mini Mario's Meals, such as a kid-size chicken parmigiana ($7.99) and chicken strips with seasoned fries ($6.99).
During the winter at Stomping Grounds Coffee House, guests can look over the steam of their coffee cups and out toward a rolling meadow surrounded by ranch-style fences. The windows and walls are rolled away during the summer, leaving the shop open to the warmth of Osprey Village.
Whether hunkering down or enjoying a breath of fresh air, guests can dig in to specialties such as fresh juices, organic coffee, housemade turkey chili, ham-and-swiss sandwiches, and locally made pastries. The eatery fires breakfast specialties for early risers, and it also arranges catering platters for large parties.
A chain of restaurants founded in 1952, Fatburger’s team of skilled grillsmiths tirelessly bustles about kitchens across the continent whipping up platefuls of fresh, cooked-to-order diner fare. Upon receiving each patron’s order, chefs spring into action meticulously preparing feasts from the finest of ingredients including AAA Alberta beef, hand-picked produce, and cholesterol-free oil. Frozen treat specialists plunge scoops into ice cream containers, extracting creamy orbs to be transformed into milkshakes so old fashioned that they only enter the straw after donning a set of pearls. Fostering an authentic atmosphere, each Fatburger location features retro decor and enforces a strict poodle-skirt-only dress code for all diners.