Vancouver Magazine
Care to travel the world, one plate at time? Visit Kamloops.
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)
Wine Collab of the Week: The Best Bottle to Welcome a Vancouver Spring
Naked Malt Blended Malt Scotch Whisky Celebrates Versatility and Spirit
A $13 Wine You Can Age in Your Cellar
5 Things to Do in Vancouver This Week (March 20-26)
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
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
4 Fashion Designers From African Fashion Week Vancouver to Put on Your Radar
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
Chow 3121 Granville St., 604-608-2469. A slice of gently sweet, nutty Comté is sandwiched between chef Jean-Christophe Poirier’s impossibly light, buttery brioche—toasted and served with mildly tart apple relish and a drizzle of pistachio oil, it’s the perfect grilled-cheese sandwich. Gives any cheese plate a run for its money.
Cibo 900 Seymour St., Downtown, 604-602-9570. Chef Neil Taylor brought the much-lauded Chocolate Nemesis with him from London’s River Café. And what a dessert it is. A cross between a mousse and a ganache, it’s a flourless “cake” that plumbs the depths of chocolate richness—so insanely decadent that you’ll be left breathless.
CinCin 1154 Robson St., Downtown, 604-688-7338. Chef Thierry Busset takes tiramisu, so often a throwaway dessert, and turns it into a spectacular taste experience. House-made ladyfingers soaked in Kahlúa and espresso are napped in a velvety mascarpone blanket and accompanied by a quenelle of caramel ice cream. Time it right, and you can indulge in an intense dish of organic Okanagan cherries, roasted in cold-pressed olive oil and bumped up with a splash of kirsch, raspberry coulis, and Tahitian vanilla ice cream.
Fuel 1944 W. Fourth Ave., Kitsilano, 604-288-7905. Fromage frais cheesecake is a decadent delight, its gentle tartness complemented by a delicate sprinkling of fennel pollen and the nutty, caramel flavour of brown butter. Chef Rob Belcham’s summer incarnation of this dessert is paired with peach slices, lightly torched to enhance their natural sugars.
Parkside / La Buca 1906 Haro St., Downtown, 604-683-6912. Panna cotta should be firm enough to hold its shape yet yield to smooth creaminess. Chef Andrey Durbach’s version strikes a perfect balance. Exquisite in its simplicity, it’s served with seasonal toppings such as rhubarb and blueberries.