Vancouver Magazine
Opening Soon: A Japanese-Style Bagel Shop in Downtown Vancouver
The Broadway/Cambie Corridor Has Become a Hub for Excellent Chinese Restaurants
Flaky, Fluffy and Freaking Delicious: Vancouver’s Top Fry Bread and Bannock
Protected: The Wick is Lit for This Fraser Valley Winery
Wine Collab of the Week: The Best Bottle to Welcome a Vancouver Spring
Naked Malt Blended Malt Scotch Whisky Celebrates Versatility and Spirit
Coyotes, Crows and Flying Ants: All of Your Vancouver Wildlife Questions, Answered
The Orpheum to Launch ‘Silent Movie Mondays’ This Spring
5 Things to Do in Vancouver This Week (March 27-April 2)
What It’s Like to Get Lost on a Run With a Pro Trail Runner
8 Things to Do in Abbotsford (Even If It’s Pouring Rain)
Explore the Rockies by Rail with Rocky Mountaineer
The Future of Beauty: How One Medical Aesthetics Clinic is Changing the Game
4 Fashion Designers From African Fashion Week Vancouver to Put on Your Radar
Before Hibernation Season Ends: A Round-Up of the Coziest Shopping Picks
Local, regional, sustainable—Sinclair and Frédérique Philip began the mantra, and they still hold fast to their principles. It’s impossible to top Sooke’s worship of surroundings in that oceanside room. Pork and rabbit from nearby farms, toothsome Dungeness crab, and extraordinary salads and vegetables from the garden—the Philips offer the total package of intelligence, commitment, and artistry. The Wickaninnish’s rustic, elegant Pointe (Silver) also speaks exquisitely to its place, said our judges. And chef Nick Nutting “shows continued strength and confidence, with a cooking style that never overpowers or is overly precious.” Stone Soup (Bronze) runs the Cowichan Valley gamut with brilliantly seasonal farmhouse dinners Thursday to Saturday; dedicated forager and chef Brock Windsor crafts hyper-regional menus paired with wines from grapes and other varietals grown locally. Honourable Mentions to Amusé Bistro (new and bigger digs at Unsworth Vineyards will give chef Brad Boisvert more space in the garden and the kitchen to work his local-ingredients voodoo) and Sobo, a temple to sustainable bohemian sophistication.
RETURN TO ALL RESTAURANT AWARDS 2012 RESULTS