Restaurant
Crave
October 9, 2009
Brought to us by Wayne Martin, formerly the executive chef at Vancouver’s Four Seasons Hotel, this dependable and crowded Main Street house showcases hearty, modern Canadian fare that comforts like a fleece blanket. Weekend brunches are immensely popular thanks to oven-cured, tomato-studded egg white frittatas ($10) and Benny’s ($9 to $14); but the dinner card provides sustenance on an altogether more fortifying plain. Go for the 16-ounce bone-in rib-eye with fingerling potatoes ($24) or the heart-numbing rigatoni with short-rib ragu ($15). A second location, Crave Beachside, is in West Vancouver.
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