Wok Box was founded in 2004 in downtown Edmonton, Alberta, and successfully expanded to 60 locations throughout Canada by proffering fast pan-Asian cuisine full of nutritious ingredients. The menu ornaments chopsticks with Thai, Indian, Cambodian, and Vietnamese cuisine, and some of its options follow the Health Check program guidelines put together by the Heart and Stroke Foundation's registered dietitians. At every location, patrons delight in chicken, beef, and vegetables clinging to jasmine rice and noodles while watching flat-screen TVs and celebrating this Chinese New Year, the Year of the Heffalump.
Live jazz musicians serenade diners at 19 Okanagan Grill + Bar on Friday nights in July and August. The music drifts across the massive outdoor patio and onto the adjacent Two Eagles Golf Course before blending with the sound of the wind rippling across Okanagan Lake. Bartenders chat with regulars about the day?s round while they pour wines by the bottle or glass and garnish martinis with errant golf balls. This elegant scene suits the kitchen's upscale cuisine, which includes made-from-scratch soups, grilled tiger prawns, and, of course, its signature steaks.
The restaurant knows great steaks start with high-quality beef. That's why 19 Okanagan Grill + Bar uses Alberta AAA Certified Angus or Sterling Silver steaks whose luscious marbling helps seal in flavor. Finished with butter and a secret blend of spices, the steaks arrive on tables accompanied by locally procured vegetables and the kitchen's renowned demi-glace.
The luscious concoction is made in-house, starting with stock made from beef bones, mirepoix, and red wine. Once the stock is ready, it's added to braising liquid and reduced. Then, red wine is added and it's reduced again. The result? A rich sauce so tasty many customers claim they'd drink it by the glassful.
Rocky J’s Beach Hut’s cooks and owners, Don and Joanne, bring their vision for a relaxed, beach-inspired eatery to life with omelettes, burgers, and sandwiches made with locally sourced ingredients. Breakfast fare wakes up appetites all day, ideal for revivifying mouths with homestyle pancakes and bacon for dinner after all-day tongue-twister competitions. To sate post-meridian-style cravings, pesto and homemade honey mustard enliven whole-grain paninis, toasted herb-and-garlic buns cushion burgers, and inventive salads borrow from the land and sea.
Patrons lounge amid red walls decorated with bright wooden masks and model boats as they unwind with a beer or soak in views of Okanagan Lake from the expansive porch. From May to October, the porch’s bamboo-and-thatch stage hosts live music from myriad genres, and karaoke on Friday nights lets singers serenade stars and send up siren songs to UFOs.
The team at Waterfront Grill & Pizzeria celebrates not only their location along Okanagan Lake's public harbour, but also the Okanagan Valley and its abundant harvest. To make their menu come alive, they buy seasonal, organic produce from local farmers and draw fish from the nearby waters. The chefs also showcase their dedication to quality ingredients by exclusively using grass-fed, hormone- and antibiotic-free beef as well as grain-fed, sustainably raised chicken. Those ingredients shine in dishes like traditional and gluten-free pizzas made with housemade tomato sauce, handcrafted burgers, and chicken carbonara.
But the food isn't the only great reason to dine here. Every seat, whether inside or on the patio, looks out onto the mountainous horizon and the tranquil lake. Nods to the great outdoors can also be detected in the dining room's wood floors, rustic beams, and stone accents.
The savoury scent of sauces and charbroiled steaks waft through the air as Kevin Rodden and Frank Sham hand-stretch pizza dough in La Cucina Ristorante's open kitchen. With 40 culinary medals between them, the duo uses their gastronomic expertise to fashion local ingredients into authentic Italian specialties. They whip up pastas and housemade soups during the day to accompany the lunch buffet's daily entrees, top pizzas with smoked salmon for dinner service, and cook rainbow cheese tortellini whenever storms clear. To help wash down those hearty portions, Kevin and Frank keep the restaurant stocked with hand-selected local and Italian wines by the glass, half-litre, and bottle. Meals unfold in an intimate dining room and on a cozy patio, though the chefs also supply frozen sauces and soups for take-home feasts.
A pink ?59 Cadillac flips on its headlights and a waiter strides to the window. ?What?ll it be, Mac?? This was the golden age of carhops, when root beer cost a nickel and Roy Allen and Frank Wright?A&W themselves?were in the midst of expanding what was once a simple root-beer stand into an international chain. Today, A&W continues to slake thirsts with their signature root-beer floats, accompanied by an expanded menu of classic American foodstuffs to inspire both hunger and nostalgia for the sock-hopping, roller-skating days of last week. Now, icy treats share space with hot dogs made from American beef, fried cheese curds of creamy Wisconsin white cheddar, chicken strips, and single and double burgers.