Vancouver Magazine
BREAKING: Team Behind Savio Volpe Opening New Restaurant in Cambie Village This Winter
Burdock and Co Is Celebrating a Decade in Business with a 10-Course Tasting Menu
The Frozen Pizza Chronicles Vol. 3: Big Grocery Gets in on the Game
Recipe: This Blackberry Bourbon Sour From Nightshade Is Made With Chickpea Water
The Author of the Greatest Wine Book of the Last Decade Is Coming to Town
Wine Collab of the Week: A Cool-Kid Fizz on Main Street
10 Black or African Films to Catch at the 2023 Vancouver International Film Festival
8 Indigenous-Owned Businesses to Support in Vancouver
5 Things to Do in Vancouver This Week (September 25- October 1)
Dark Skies in Utah: Chasing Cosmic Connection on the Road
Fall Wedges and Water in Kamloops
Glamping Utah: Adventure Has Never Felt So Good
Attention Designers: 5 Reasons to Enter the WL Design 25
On the Rise: Meet Vancouver Jewellery Designer Jamie Carlson
At Home With Photographer Evaan Kheraj and Fashion Stylist Luisa Rino
Unquestionably the buzziest opening in recent memory. “Hipsters and oldsters alike” flock to Bao Bei (Gold) for pillowy dumplings, Asian-style beef tartar, and other inventive plates like shao bing—crunchy sesame flatbread stuffed with braised pork and crisp Asian pear. Silver to Gastown’s L’Abattoir for “composed, ambitious cooking. Chef Lee Cooper’s Dungeness crab and chickpeas in a hollow cylinder of toasted brioche was one of the best dishes I ate this year,” raved one judge. Michael Mameli and Julio Gonzalez-Perini rebooted Lupo (Bronze) to luminous effect. Judges loved the raviolo filled with spinach, ricotta and a free-run egg—“the yolk mingles seductively with a scattering of toasted hazelnuts. What a deliciously sexy dish!” Honourable Mentions to Andrey Durbach’s latest neighbourhood room (Cafeteria) and the gorgeous Oru at the Fairmont Pacific Rim.
