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Review: Miku

At this capacious sushi spot, where Japanese tradition gets a European update, seared salmon is king...

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Best of the Neighbourhoods 2014

For our 25th anniversary, we've added a special focus on Best Neighbourhood haunts — those places that are top of mind on a misty Tuesday night. Winners will be announced on April 22.

By published May 1, 2014

Review: The Farmer's Apprentice

It’s better to be ridiculous than boring, Marilyn Monroe once said. David Gunawan is prepared to be neither

By published Mar 1, 2014

Q + A: Chefs from L'Abattoir + Fuel/Refuel

Jane Cornborough, sous-chef at L’Abattoir, did stages in New York before collaborating with Robert Belcham at Fuel/Refuel. Mark Taylor has opened a string of wine-friendly restaurants, including his current South Granville spot, Siena. Look for a collab with Biercraft at UBC come summer

By published Mar 1, 2014

Dine Out Vancouver 2014 - Sneak Peek

Special Advertising Feature

published Jan 6, 2014

The Finest Holiday Eating and Drinking

We know you’ve been good all year. Now’s the time to embrace the glorious excess of the holiday season. Host the best party, serve the best scotch, share the best chocolate truffle, and head out with friends for winter’s best dishes and drinks

By published Dec 16, 2013

Recently Reviewed: Across the Map

From Germany to Italy to the deep south, find good international eats right here in the city

By published Nov 25, 2013

Chefs Talk: Andrey Durbach and Park Heffelfinger

Two veteran chef/owners lament the gap between our love of haute cuisine and our fear of haute costs

By published Oct 1, 2013

The Trendiest Ingredients of 2013

Five serious chefs create unexpected tastes from the season's key ingredients and techniques

By published Sep 11, 2013

Trendy Ingredients: Popcorn

Sweet/savoury combos are nothing new on dessert menus. If you’re over salted caramel, what comes next?

By published Sep 11, 2013

Trendy Ingredients: Skin

Pork belly’s reign is finally over. But that doesn’t mean chefs have turned away from the delicious alchemy of fat cooked in fat

By published Sep 11, 2013

Trendy Ingredients: Flora

Naturalism rules and plants that grow in window boxes and sidewalk cracks arrive on fine-dining plates

By published Sep 11, 2013

Trendy Ingredents: Fermented Black Garlic

From housemade yogurt to designer pickles, kimchi to kombucha, the message is clear: boundary-pushing cooks are down with a little rot

By published Sep 11, 2013