Il Corsaro transports the flavours of Northern Italy onto sun-tinged menus for both lunch and dinner. The mixed antipasto for two ($13.95 for lunch, $17.95 for dinner) samples sun-dried tomatoes, artichoke hearts, prosciutto and salami, bocconcini cheese, and olives for a motley medley paralleled only by the original cast of Degrassi. Lunch crams gustatory explosions into midday fare such as the meatball panini ($7.95) and the vegetariano frittata ($9.95). Dinner entrees highlight veal variations, including the house specialty veal saltimbocca, layering veal with prosciutto and mozzarella, sautéed in liquefied Mediterranean sunbeams and a garlic-white-wine sauce ($16.95 for lunch, $19.95 for dinner). The wine list surveys Italian selections ($5.95+/glass, $21.95+/bottle), as well as classic martinis ($7.25).
White-water raft down the Thompson River and you’ll likely encounter a famous rock formation dubbed The Frog—the inspiration behind Todd and Shari Pratt’s eatery, The Frogstone Grill. Just as the boulder's unique shape has stood the test of time, the Pratt's wanted to create a reliable and unique restaurant, distinguished by memorable dishes. And with a menu of Mexican, Italian, and Southwest-inspired contemporary fare, they've managed to do just that.
An open kitchen showcases the chefs' flair for culinary invention, giving patrons front-row seats to watch as they pull homemade breads and margarita pizzas fresh from the brick oven, and brush slow-smoked ribs with cranberry barbecue sauce. To the delight of their late-rising customers, the kitchen team makes breakfast until 3 p.m. on weekends, serving up generous helpings of blueberry-mango french toast and sizzling steak skillets. The kitchen staff also happily serves up gluten-free options throughout the day. Guests who aren't seated near the action still get a show of their own, thanks to guacamole made tableside from fresh avocados, cilantro, and jalapenos. And while patrons dine, they can also enjoy the eatery's aquatic-themed decor, including frog statues, fish tanks, and even the arcade classic Frogger.
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.
Seasonal 56 Restaurant's chef Adrian Beaty values the work of Fraser Valley's local farmers and producers so much that he often invites them to the restaurant to examine their craft or collaborate with them on new menu items. These interactions result in regularly changing seasonal menus featuring local ingredients including grains, root vegetables, duck, and lamb from nearby farmers and butchers such as Glorious Organics and Thiessen Farms. The eatery also employs knowledgeable servers that can expound on menu items such as locally crafted cheeses from Agassiz Farm House and Milner Valley Cheese. In keeping with the focus on access to local ingredients and merchants, Seasonal 56 Restaurant also offers Gumboot dinners that consist of family-style fixed-course meals featuring a guest producer, who contributes a special ingredient to each dish and leaves heartfelt love letters under each plate. Additionally, the restaurant?s proximity to its featured wineries, breweries, and farms enables diners to visit the source of their meal's components. The restaurant's retail section offers house-made seasonal fare, which diners can pick up to eat at home or feed their pet snowmen.
Scanning Del Pollo's cozy dining room, it's not unlikely you'll see a few sombreros speckled throughout the largely hatless group of guests. That’s because waiters crown birthday celebrants with the classic Mexican cap, adding an air of unpretentious fun and festivity to the room. The cooks, however, make no such distinctions—they serve their authentic Mexican cuisine to everyone no matter their day of birth. These chefs fill sizzling fajitas with prawns tossed in house sauce, wrap flour tortillas around char-grilled AAA sirloin steak marinated with chipotle peppers, and whip up a Mexican poutine with achiote sauce, jalapeños, and a three-cheese blend. In addition to classic Mexican dishes, they whip up calamari with housemade tzatziki sauce and a New Orleans–style jambalaya comprised of chorizo sausage, scallops, and veggies. Bartenders complement the kitchen’s creations with a wealth of soft drinks, beers, shooters, and sangria, as well as specialty cocktails and margaritas. The soft glow from wall lamps, flatscreen TVs, and Christmas lights strung from the ceiling illuminate the live musicians who grace Del Pollo's stage.
Ban Chok Dee—which translates to house of good luck —captivates visitors with a spread of colourful, fragrant, and expertly balanced curries, noodle dishes, and rice plates. Traditional entrees, from pad thai to spring rolls, offset modern variations, such as the Pad Ped Jungle—crispy pork sautéed with shredded bamboo shoots in a spicy sauce—all of which draw from a palette of zesty sauces, potent chili oils, and creamy, coconut-milk-based broths. While embarking on their culinary voyage, guests gather amid leafy potted greenery and black-lacquered wood accents for a calm respite. Together, the food and atmosphere were voted Best Thai restaurant of 2011 and 2012 by readers of the Langley Advance.
To enhance the appreciation for Thai cuisine, owner and executive chef Parinya teaches lessons in how to create flavourful meals using simple techniques and telekinesis. The hands-on courses demystify ingredients, equipment, and the steps necessary to form four dishes, finishing up with a fun and delicious tasting.