Vancouver Magazine
The No-Pressure Cookbook Club Is, Well, No-Pressure
Chef Ned Bell’s Burnaby Heights Pop-Up Is Sustainable, Local and Alcohol-Free
No Crustless Sandwiches Here: Baan Lao Serves Up a Fresh Take on High Tea
The Best Vancouver Happy Hours to Hit Right Now: March Edition
Wine List: 4 Must-Try Bottles Using Cross-Border Grapes to Reboot Okanagan Wines
The Best Happy Hours to Hit Right Now: February 2025 Edition
8 Cherry Blossom Events To Check Out In Vancouver in 2025
Celebrate Earth Day with Mount Pleasant’s Boulevard Gardens Walking Tour
Roedde House Museum’s Jazz in the Parlour Is a Vancouver Hidden Gem
BC’s Best-Kept Culinary Destination Secret (For Now)
Very Good Day Trip Idea: Eating and Vintage Shopping Your Way Through Nanaimo
Weekend Getaway: It’s Finally Ucluelet’s Time in the Spotlight
Buy Local: 16 Vancouver-Based Beauty and Skincare Brands to Support Now
Home Tour: Inside Content Creators Nina Huynh and Dejan Stanić’s Thrift-Filled Home
AUDI: Engineered to Make You Feel
Araxi (Gold) chef James Walt, quintessential 100-mile dieter, has branched out of late: Peruvian chilies in particular have brought welcome complexity to his farm-to-table oeuvre. (His elk tartare, tossed with citrusy amarillo and smoky panca chilies, is one of his brightest dishes ever.) Wine director Samantha Rahn adds wild-card jouissance to suggested pairings. At Bearfoot Bistro (Silver), head chef Melissa Craig is in top form, balancing exquisite finesse, innovative use of texture, and an instinctive knack for handling flavours. Her new smoked duck breast brined in maple syrup and peppercorns, for instance-served alongside the requisite champagne sabring, excellent cocktails, live piano, and infectious joie de vivre-makes for a dining experience on par with some of the best in the world. Bronze winner Sidecut’s signature rubs and sauces, and lovely selection of side dishes from classic creamed spinach to fingerling potatoes with lime aioli, elevate steak to true Whistler heights.
