Vancouver Magazine
Now Open: The Sourdough Savants at Tall Shadow Have an East Van Bakery Now
The Best Thing I Ate All Week: Beaucoup Bakery’s Pistachio Raspberry Cake
Live Spot Prawns Are Only Here for a Month—and You Can Try Them at This Festival
5 Surprising Hipster Bottles Hiding in Plain Sight at the BCL
Succession Is Over: Now It’s Time To Watch the Greatest Show About Wine Ever Made
Our 2023 Sommelier of the Year Franco Michienzi of Elisa Steakhouse Shares His Top Wine Picks
5 Things to Do in Vancouver This Week (June 5-11)
Meet OneSpace, the East Vancouver Co-working Space That Offers On-site Childcare
What You Missed at the VMO 2022/23 Season Finale Concert
Wellness in Whistler-Your Ultimate Early Summer Retreat
Local Summer Getaway: 3 Beautiful Okanagan Farm Tours
Local Summer Getaway: Golfing at Alberta’s Crowsnest Pass
Review: Vancouver-Based Denim Brand Duer Is Making Wide-Legged Jeans You Can Hem Yourself
The Latest in Cutting-Edge Kitchen Appliances
7 Spring-y Shopping Picks, From a Lightweight Jacket to a Fresh Face Cleanser
In a year that brought Vancouver diners a wide range of excellent new rooms—from Angus An’s Maenam (Silver) and Jean-Georges Vongerichten’s Market (Bronze) to Honourable Mentions db Bistro Moderne and L’Altro Buca—our judges singled out Campagnolo (Gold) for bringing food that “thrills the palate without breaking the bank” to “an underserved neighbourhood that’s being revolutionized, with Robert Belcham, Tom Doughty, and Tim Pittman leading the way.” “The menu of rustic fare finds inspiration in Italy’s Piedmont and Emiglia-Romagna regions, accented by house-cured charcuterie,” said one judge. “If I ate nothing else for the rest of my life, I could easily live on a diet of crispy ceci with peperoncini, mint, and citrus, tagliarini with pork ragu, and olive oil cake with spice-roasted pears and cinnamon cream.” “It’s a truly original room,” said another. “Affordably chic, with a slightly hipsterish vibe, a farmers’ market almost on its doorstep, and a neighbourhood pricing philosophy.”