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
Best ingredient winner of Vancouver Magazine's 26th Annual Restaurant Awards
Given Vancouver diners’ devotion to local seafood, the only surprise in octopus’s appearance on so many menus of late is that it didn’t happen sooner. The delicious mollusc made the leap in the past year from ethnic-restaurant specialty to full-blown Ocean Wise-approved locavore hero. L’Abattoir’s starter—pressed and slow-poached, then crowned with grilled tentacles and squid-ink crumb—highlights the creature’s range of textures, which can be snappily fresh or luxuriantly tender. With surf-and-turf cheekiness, Cibo Trattoria recently served it with a sprinkle of bone-marrow bread crumbs, while at Tacofino Gastown, it’s simply grilled and brought to the table on a tostado with jalapeño-avocado crema. Add it to your home repertoire with Fresh Sheet columnist Murray Bancroft’s simple recipe: pick up some sustainable trap-caught octopus from the Fish Counter on Main Street, braise slowly for an hour or so with a bit of salted water, then marinate overnight with olive oil, lemon juice, chili, and oregano. The next day, grill to a lovely char, slice thinly, and enjoy!