Vancouver Magazine
The Broadway/Cambie Corridor Has Become a Hub for Excellent Chinese Restaurants
Flaky, Fluffy and Freaking Delicious: Vancouver’s Top Fry Bread and Bannock
Care to travel the world, one plate at time? Visit Kamloops.
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
Best Italian Upscale winners of Vancouver Magazine's 26th Annual Restaurant Awards
Think of it as an immovable feast: Cioppino’s Mediterranean Grill & Enoteca will not budge from its Gold podium in this category. Chef Pino Posteraro redefined fine Italian dining in Vancouver when he opened this room in 1999, and his attention to every detail has ensured its status has never flagged. “Pino and his well-trained crew consistently deliver a top culinary adventure,” says a devoted judge, while another adds, “His food is ethereal. There is no other chef in Vancouver who puts as much labour into his dishes—he never cuts corners, never compromises, never disappoints.” La Quercia (Silver) continues to draw raves for the inspired cooking of Adam Pegg, our judges drawing special attention (as they did last year) to the $50 tasting menu—“plenty for two or even three”—and the exceptional wine list “with lots of unfamiliar names and regions.” CinCin (Bronze)—now, remarkably, in its 25th year—seems only to have grown more praiseworthy in some judges’ estimation. “In the last year, chef Andrew Richardson has restored its former crack performance,” says one. “Some of this is dedication to quality of ingredients: the burrata from Puglia, when it’s available, is so fresh you might as well be in Italy.” Honourable Mentions: Cibo Trattoria, La Pentola