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
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
On the Rise: Adhere To’s Puffer Jackets Are Designed With the Future in Mind
...but the crustacean-forward menu gets lost in the mess.
The Holy Crab’s specialty is the classic dump-a-bucket-on-the-table-and-have-at-’er seafood boil, so making a mess is intended to be part of the fun. (This is made pretty clear when they bring out bibs for everybody to wear.) But a pungent, sloppy “spicy Cajun sauce” that covers 80 percent of the menu items takes the get-messy mantra too far…and, worse, overpowers the seafood (some imported, some Ocean Wise) itself. There are some bright spots on the crustacean-forward menu—it’s hard to go wrong with giant king crab legs, though they’re a splurge at market prices—and kids will love the serving style, but we likely won’t be scuttling back any time soon.
1588 Robson St.theholycrab.co.id