Vancouver Magazine
Flaky, Fluffy and Freaking Delicious: Vancouver’s Top Fry Bread and Bannock
The Best Gelato in Canada Was Made in a Hotel Room (and You Can Get it Now in Kitsilano)
Purdys Put a Real Bunny in a Mini Chocolate Factory for Their 2023 Easter Campaign
Naked Malt Blended Malt Scotch Whisky Celebrates Versatility and Spirit
A $13 Wine You Can Age in Your Cellar
A Radical Idea: Celebrate Robbie Burns With These 3 Made-in-BC Single Malts
5 Things to Do in Vancouver This Week (March 13-19)
Looking for a Hobby? Here’s 8 Places in Vancouver You Can Pick Up a New Skill
Extra, Extra! The Let’s Hear It Music Festival Is Here
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
Before Hibernation Season Ends: A Round-Up of the Coziest Shopping Picks
On the Rise: Adhere To’s Puffer Jackets Are Designed With the Future in Mind
This was Pino Posteraro’s year,” declared one judge. The chef behind Cioppino’s Mediterranean Grill & Enoteca (Gold) travelled to Bologna this year (at Moët & Chandon’s invitation) to cook for Formula One drivers; here at home he maintained his leading position in the industry. Whether because of the room’s “slam dunk” wine matches (Posteraro’s palate prowess is enormous) or the impeccable service or the uncompromising dedication to classic techniques and intricate flavours, Cioppino’s remains in a league of its own. It is, as one judge had it, “the only Vancouver restaurant guaranteed to elicit pleasurable moans bite after bite.” La Quercia (Silver) delivers heavenly stuffed pasta (try the agnolotti di Guido, packed with veal, chard, and ricotta) and a serious Italian wine education. The $50 seven-course meal may be the best upscale bargain in town (and did we mention the kitchen will build those courses around your wine choice?). CinCin (Bronze) can hold its own in the pasta ring, but judges this year were steadily grateful for offerings from its wood-fired oven: roasted whole sea bass, tenderloin of beef, and king oyster mushrooms (and, for late-night snacks, there’s always that prosciutto and parmesan pizza at the bar).
