Vancouver Magazine
BREAKING: Team Behind Savio Volpe Opening New Restaurant in Cambie Village This Winter
Burdock and Co Is Celebrating a Decade in Business with a 10-Course Tasting Menu
The Frozen Pizza Chronicles Vol. 3: Big Grocery Gets in on the Game
Recipe: This Blackberry Bourbon Sour From Nightshade Is Made With Chickpea Water
The Author of the Greatest Wine Book of the Last Decade Is Coming to Town
Wine Collab of the Week: A Cool-Kid Fizz on Main Street
10 Black or African Films to Catch at the 2023 Vancouver International Film Festival
8 Indigenous-Owned Businesses to Support in Vancouver
5 Things to Do in Vancouver This Week (September 25- October 1)
Protected: Kamloops Unmasked: The Most Intriguing Fall Destination of 2023
Dark Skies in Utah: Chasing Cosmic Connection on the Road
Fall Wedges and Water in Kamloops
Attention Designers: 5 Reasons to Enter the WL Design 25
On the Rise: Meet Vancouver Jewellery Designer Jamie Carlson
At Home With Photographer Evaan Kheraj and Fashion Stylist Luisa Rino
The Earls development team is constantly researching trends and tweaking dishes. New favourites? The Bronx burger, sandwiched in a squishy housemade brioche bun, the more health-conscious prawn and quinoa salad, and four new dishes that made it through rigorous testing by regional chefs. For all the hoopla around housemade bread (“This is what really sets us apart from our competition,” says director of culinary development Reuben Major), president Mo Jessa sees the humble tomato as the key to Earls’ success. “We thought we had the best tomoatoes, but when we researched from scratch, we realized we were missing out.” Cue a blind taste test of 13 varieties.
Photos by Milos Tosic & Clinton Hussey