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
The Orpheum to Launch ‘Silent Movie Mondays’ This Spring
5 Things to Do in Vancouver This Week (March 27-April 2)
Meet Missy D, the Bilingual Vancouver Hip Hop Artist for the Whole Family
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
There’s no such thing as an average meal at this most consistent of the city’s go-to rooms. Despite its relative formality, Le Crocodile (Gold) is still one of the friendliest, most genuinely welcoming haunts. On the plate, it’s tough to resist the foie gras terrine, while Michel Jacob’s choucroute evenings are legendary. Sommeliers show a deft hand, with strong pairings accompanying dishes like the extraordinary duo of duck breast and caribou. La Régalade (Silver) is impossibly small but always worth the bridge. Highlights: salade Régalade, a protein-packed compendium of warm prawns, tender calamari, and bacon that will have you wondering how you’re going to eat your main; and-if you’re lucky-sensitively cooked lamb sirloin (just pink in parts) slathered in chanterelles, with mildly addictive scallop potatoes in a mini skillet on one side. Unswervingly French bistro fare, fairly priced. Five Sails (Bronze) doesn’t rely on its spectacular views the way others might; judges praised Atlantic lobster, and soy sablefish spiked with Wahoo truffle sauce.