Restaurants in Victoria


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  • Argyle's Attic
    During the 1960s, the word chimo entered the Canadian lexicon as the country's answer to "Cheers!" or "Chin Chin!" As a tribute to the Pacific Northwest and its past establishments, Argyle Attic keeps the spirit of chimo alive. As the fireplace crackles nearby, visitors gather around plates of food that are as warm and welcoming as the environment. Here are a few dishes you might consider: Dinner entree: Butter chicken, which has a Mediterranean twist thanks to Chef Klassen's secret curry blend, with sides of basmati rice, grilled naan, and minted yogurt To drink: The drink menu boasts whiskeys from all around the globe. It also offers a variety of scotches, local draught beers, innovative cocktails, and anything else worthy of a hearty chimo! Cocktail options: Try the Victoria gin-infused Georgia Straight sling, which has two different kinds of syrup, or the whisky-vermouth-Campari combination in the Old Pal. You may also consider the following options outside of the promotion Breakfast: Poutine featuring potatoes topped with cheese curds, diced scallions, Montreal smoked meat, poached eggs, and either sausage or curry gravy Sandwich: Dry rubbed and slow-roasted Johnston's pork piled onto a brioche bun with coleslaw and whisky bbq sauce
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    777 Courtney Street
    Victoria, BC CA
  • Nautical Nellies Restaurant
    Nautical Nellies Restaurant, celebrating its 19th anniversary in 2016, is no stranger to recognition. The eatery, which overlooks the city's inner harbour, has garnered multiple Open Table Diners' Choice awards in categories including Best Food, Best Seafood, and Best Overall. Fillets of wild Pacific halibut or Vancouver Island ling cod flake beneath forks, and shellfish, lobster, and Dungeness crab claws teeter on multi-tiered seafood towers. Diners can sample 10 varieties of oysters and rolls of fusion sushi. Grass-fed Angus steaks, aged for 35 days, are cooked to any specification, from well done to what chefs term “blue”— seared on the outside, with a cool centre and a scrawled-on frowny face. Thanks to the work of wine director Betty Furneaux, Nautical Nellies' beverage programs are just as thoughtfully designed as its dining menus. Wine Spectator honoured the eatery's wine list with an Award of Excellence in 2011, 2013, and 2014. Cocktails range from beachy mojitos to the savoury double-prawn caesar with vodka, Clamato juice, and two black tiger prawns. The restaurant also dedicates a section of the menu exclusively to scotch.
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    1001 Wharf Street
    Victoria, BC CA
  • Shima Sushi
    Head Chef John Ngo and his team at Shima Sushi never have to look beyond the horizon for inspiration. The waters surrounding the Vancouver Island restaurant constantly remind the culinary team of its commitment to ocean-fresh sushi and eclectic Japanese cuisine. This island is so integral to the restaurant's identity that even the name stems from the Japanese word for island. Ngo takes full advantage of his surroundings, showcasing the region's vibrant seafood in the form of elegantly sliced sashimi and gingerly rolled maki packed with tempura prawns, crab, and barbecue eel. The rest of the menu brims with seafood yakisoba noodles, sliced pork tenderloin with ginger sauce, and other iconic Japanese entrees, as well as an assortment of dishes with subtle Western influences, including slow-cooked ribs with a teriyaki-barbecue sauce. Located inside a historic structure that once housed James Yates, Shima Sushi's decor reflects a similar commitment to fusing Eastern and Western cultures. The exposed Halifax-style stonework along the walls contrasts with the arch-like Japanese toriis and modern pendant lamps. Enormous floor-to-ceiling windows line the front of the restaurant, flooding the dining area and the mezzanine section with enough natural light to jump-start a solar-powered monster truck.
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    1218 Wharf Street
    Victoria, BC CA
  • Rawthentic
    At the newest Rawthentic Eatery location in Victoria, a diner digs into a bowl of noodles sprinkled with cheese and awaits the wedge of berry-studded cheesecake ordered for dessert. Though this sounds like a meal at your standard Italian restaurant, it isn't what it appears to be—the noodles are actually made of raw zucchini, the cheese is made with nuts, and the cheesecake, though decadent, contains no cheese at all. This double take is exactly what Rawthentic Eatery's creators had in mind, since they strive to create healthy raw and vegan meals that complement the lifestyle of every diner, vegan or not. Ingredients are never heated to more than 105 degrees, the temperature at which food begins to lose nutrients. This requires the chefs to be innovative—besides using vegetables as pasta, they blend smoothies that substitute dates for refined sugar and use chopped nuts to make up the breads and pie crusts. As a result, a bounty of raw comfort foods such as meatball subs also draws in nonvegans who simply have food allergies, high blood pressure, or bad memories of dating a microwave. Rawthentic Eatery serves as a hub for socializing as well as eating: chefs host events such as '50s-diner nights and holiday dinners and teach raw-foods cooking classes twice each month.
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    4478 West Saanich Road
    Victoria, BC CA
  • Poutine 66
    The ancient Greeks probably would have considered calling it ambrosia. Today, we call it poutine. But the folks over at Poutine 66 just call it dinner. The cooks start with fresh, hand-cut fries that they lightly season before topping them with housemade gravy and fresh cheese curds. But that's just the beginning. From there, Poutine 66 whips up nine variations on the classic. The Morning Star throws a fried egg, bacon, and tomatoes into the mix, and the Hot Shot punishes hubris with a trifecta of spicy sausage, banana peppers, and jalapeños. The Veggie Bliss entices vegetarians with its lemon pepper coconut sauce. The shop even offers a few options that dispense with the gravy altogether. The gluten-free Italiana, for example, subs in marinara sauce and adds seasoned ground beef, green peppers, and caramelized onions. And at any time, diners can shout "step aside" and create their own poutine concoction from a veritable bumper crop of toppings. Folks can go full carnivore with six different meats, including roast beef and bacon, or go green with everything from peas and cabbage to roasted garlic. Dishes come in four sizes, ranging from the personal snack option to the Monster, which can only be eaten with a silver fork.
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    2637 Quadra Street
    Victoria, BC CA
  • West Coast Waffles
    When Jordan Brown took over the breakfast cart of a local diner in 2010, he couldn’t help but notice that waffles sold like hotcakes. He spent the next few months creating his own batters, from regular and gluten-free waffles built with buckwheat to a sugar-free recipe that satisfied his diabetic diet. His creations were a hit, and within a few months, he was able to transition from a mobile business to a brick-and-mortar eatery, West Coast Waffles. His batters include organic and local ingredients, including meat that is purchased from Vancouver Island. He's developed a menu of inventive waffles that fall into one of three categories: traditional real-fruit waffles coloured with clusters of raspberries and banana slices or cranberries and chocolate; sweet waffles that are decidedly decadent—the Yummy Gummy is decorated with gummy bears and whipped cream; and savoury waffles, including the Mexican Sunrise with scrambled eggs, spinach, salsa, and cheddar. Since the recipes defy the waffles-as-breakfast notion, the restaurant is open through dinner each night and until 3 a.m. on Friday and Saturday.
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    1235 Broad St.
    Victoria, BC CA

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