Nestled alongside the lapping waters of White Rock Beach, Slainte By the Pier serves a host of authentic Irish and West Coast fare forged from locally sourced ingredients including Salt Spring Island mussels, local greenhouse tomatoes, and wild sockeye. Behind the slate-blue walls of the dining room, the kitchen bustles as culinary wizards whip up Irish staples such as fresh fish and chips fried into a golden state by all-natural lightning bolts. Musicians take to the restaurant’s stage on weekends, employing instruments such as guitars, bodhráns, and mellifluous vocal cords to tickle ears with Irish and folk music. On balmy evenings, Slainte also offers alfresco dining on their outdoor patio, which basks in the rays of a retreating sun while surrounding trees make nonchalant attempts to steal bites of dessert from unattended plates.
In 1999, Freshslice Pizza founder Ray Russell set out to combine the once-separate worlds of pizza-by-the-slice joints and speedy pie delivery. Each ready-made slice or delivery pie is created with a dough recipe that's seven years in the making, with a wholesome multigrain base with a crispy texture unheard of in run-of-the-mill pizzas made with boring white dough or pickled Frisbees. At each of the restaurant's 70 British Columbia and Ontario locations, customers can pop in for a few takeout slices, select a feast from the litany of suggested topping combos, or craft their own creation from three different sauces, 20 different toppings, and a variety of cheeses. In addition to savoury slices of pizza covered in combos such as pesto, spinach, ham, and mozzarella, customers can dine on morsels of baked lasagna, sweet cinnamon sticks, or other pizzeria fare.
Behind their storefront's wood sign and bright red door, Jimmy Flynn's Celtic Snug's bartenders pour cold pints of Guinness to complement hearty Irish stews, seafood, and meat crafted fresh daily. Each morning, chefs whip up black pudding for traditional Irish breakfasts and then use Guinness to enhance the flavours of later day offerings such as bison burgers and barbecue pulled pork sandwiches. In addition to draft brews, Jimmy's crew can also fill glasses with local and international red and white wines.
Creamy textured walls, Celtic-themed paintings, and panoramic views of the White Rock Harbour wrap around the eatery's cozy confines. The dining room also hosts occasional performances from live musicians and special events such as whisky tastings with James Joyce's ghost.
From its perch beside Semiahmoo Bay, Cielo's Tapas and Oyster Bar looks both to the sea and beyond its horizon for culinary inspiration. Chef John Tauscher draws upon his classical training to design dishes that reflect the restaurant's local roots in addition to its rich, multicultural diversity.
Beginning with locally grown and sustainably harvested ingredients whenever possible, Chef Tauscher and his team showcase the bounty of the nearby sea by serving oysters on the half shell with flying fish roe and freshly shaved horseradish, and by steaming mussels in one of three fragrant broths. However, he also stretches his boundaries by sprinkling international flavours throughout many of the shareable small plates. These global influences appear in the bubbling brie wheel served with Navajo-style bread, and in the oven-baked flatbreads topped with everything from mango chutney and mesquite-grilled chicken to sun-dried tomato and fried capers.
The readers of NOW Newspaper have voted Moby Dick Restaurant's fish and chips the best in White Rock. And not just once?more than 10 times since the year 2000, so many times that Mayor Wayne Baldwin wrote the eatery a letter of congratulations.
During those award-strewn years, the culinary team has had plenty of time to perfect the recipe. They've been serving their fish and Yukon gold fries since 1975, reaching levels of tastiness so high that to accommodate demand, they now serve the dish by the barrel?13 pieces served over fries?as well as the piece. Diners can also feast on battered shrimp, scallops, and other seafood in the eatery as they take in the whale memorabilia and cartoons of its namesake white whale. An added nautical touch? Fishnets hang from the ceiling, just as they do in any good flying fisher's house.
Situated a garlic knot's throw from the oceanfront, Italian Touch Restaurant combines the comfort of Italian classics with the modern ambience of its chic dining room. Beneath geometric lamps and surrounded by funky wall art and deep-red walls, white tablecloths showcase steaming bowls of lobster ravioli in a creamy sauce and slabs of meaty lasagna crowned with bubbling mozzarella. Out on the outdoor patio, the wait staff ferries the Italian Touch Platter for Two, a mélange of grilled chicken breast, homemade sausages, and wild salmon flanked by al dente penne and a crisp garden salad.