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
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
The Grape Escape for Wine Enthusiasts
8 Indigenous-Owned Businesses to Support in Vancouver
5 Things to Do in Vancouver This Week (September 25- October 1)
If you get a 5-year fixed mortgage rate now, can you break early when rates fall?
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
Few rooms in the city package regional seafood with the attentive service and celebratory atmosphere of Blue Water (Gold), where chef Frank Pabst continues to coax incredible flavour from sustainable coastal species-whether they be white sturgeon with golden Chioggia beets or Qualicum Bay scallops atop a wild-rice griddle cake.
Fast on the heels of the buzzy Yaletown room is superlative Yew at the Four Seasons Hotel (Silver), where discreet servers deliver chef Ned Bell’s fine takes on local steelhead trout, octopus, Dungeness crab, and other oceanic gems. Bronze to Landmark Hot Pot: “In the highly competitive world of Chinese seafood restaurants, they are legendary for being the most fussy and ruthless buyers.”
Honourable Mentions to Tojo’s (“pristine sashimi”) and C.
