Vancouver Magazine May/June 2025

BEST FRIENDS FOREVER The Friendship Club Daring You to Get Social p.18 OFFICE SPACE ARE OLD OFFICE TOWERS THE FIX FOR OUR HOUSING CRISIS? P.26

OUR 36TH ANNUAL

M AY/J U N E 2 0 2 5

RESTAURANT AWARDS ARE HERE! P.29

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Contents MAY/JUNE 2025 VOLUME 58 // NUMBER 4

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Culture

13 16 18 22

PERSONAL SPACE

At home with restaurateur Alex Rhek Usow, photographer Hana Pesut and their very cool toddler.

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SHOP HOP

Find your next beachinspired buy at the Coast Goods.

SO FUN CITY

We Should Be Friends is on a quest to create a more social city.

ON THE RISE

Vancouver brand Champlain puts a new spin on preppy classics.

23 24 26

THE HAUL

DISRUPTOR

Capella Design is ensuring aging-in-place can be a beautiful thing.

KNOW-IT-ALL

Can office buildings become apartment towers?

(COVER) LEIL A K WOK; (PERSONAL SPACE) TANYA GOEHRING; (KNOW-IT-ALL) HAYDEN MAYNARD

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A few of illustrator Anita Cheung’s favourite things.

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A PUBLICATION OF CANADA WIDE MEDIA LIMITED

VANMAG.COM ceo and group publisher Ryan Benn

group vp , publishing and operations Nina Wagner

editorial vice president , content Anicka Quin

editors - in - chief Stacey McLachlan (Vancouver),

Darcy Matheson (BCBusiness), Anicka Quin (Western Living) managing editor Dani Wright assistant editor Kerri Donaldson (Vancouver, Western Living) associate editor Sandrine Jacquot (BCBusiness) wine and spirits editor Neal McLennan contributing editors Frances Bula, Melissa Edwards, Alyssa Hirose, Matt O’Grady editorial intern Anjini Snape, Xiao Quing Wan, Elif Zaimler email mail@vanmag.com digital vice president , digital Darcy Matheson

digital marketing manager Rebekah Ho

design creative director Jenny Reed

art directors Stesha Ho (Vancouver),

Edwin Pabellon (BCBusiness)

T T L T

advisory council

Angus An, Maenam; Patrick Barron, Telus; TC Carling, North Shore Winter Club; Victoria Emslie, Nicola Wealth; Peter Jackman, Terminal City Club; Carol Lee, Vancouver Chinatown Foundation; Carol Liao, UBC Peter Allard School of Law; Matt McClenaghan, Edgar Devlopments; Jennifer Murtagh, Maturn; Gary Pooni, Pooni Group; Jen Riley, Bosa Properties; Ken Tsui, Telus Originals; Greg Zayadi, Rennie Group sales representation vice president , sales Anna Lee

senior media specialists Brianne Harper,

Mira Hershcovitch, Sheri Stubel email sales@canadawide.com

u . s . sales specialist Hayes Media Sales

tel 602-432-4868 email lesley@hayesmediasales.com

production / administration group vp , education and administration Jane Griffiths group director of operations Devin Steinberg director of circulation Tracy McRitchie

manager , hr and administration Fiona Cochrane

executive assistant and producer, events Hannah Dewar events and office manager Tessa Bilida production manager Kim McLane

production associate Natasha Jayawardana

production support technician Ina Bowerbank customer service Kelly Kalirai

finance

c Best of the Best In a city full of culinary stars, who took home this year’s coveted Best Restaurant award?

Features

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36TH ANNUAL RESTAURANT AWARDS

It’s our most delicious issue of the year: our definitive guide to the very best restaurants, chefs, sommeliers, servers, neighbourhood spots, pastry wizards and new rooms this city has to offer.

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group vp , finance Conroy Ing, CPA, CMA

Sonia Roxburgh, CPA, CGA Terri Mason, Eileen Gajowski

vp of finance accounting

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LOCAL GETAWAYS

Looking for somewhere a little closer to home for your next escape? Explore our guides to Bowen Island, Sonora Resort and the wild Prince George wilderness.

Final Thoughts

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THE VANMAG GUIDE How to make best friends with your local butcher.

address Suite 130, 4321 Still Creek Drive,

Burnaby, B.C. V5C 6S7 tel 604-299-7311 fax 604-299-9188 web vanmag.com email sales@canadawide.com

A le

C VANCOUVER MAGAZINE is published seven times a year by Canada Wide Media Limited, Suite 130, 4321 Still Creek Dr., Burnaby, B.C. V5C 6S7. Phone 604-299-7311; fax 604-299-9188. Copyright 2025. All rights reserved. No part of this magazine may be reproduced without the publisher’s written permission. Not responsible for unsolicited editorial material. Privacy Policy: On occasion, we make our subscriber list available to carefully screened organizations whose product or service might interest you. If you prefer that we not share your name and address (postal and/ or email), you can easily remove your name from our mailing lists by reaching us at any of the listed contact points. You can review our complete Privacy Policy at Vanmag.com. Indexed in the Canadian Magazine Index by Micromedia Ltd. and also in the Canadian Periodical Index. International standard serial no. ISSN 0380-9552.

Canadian publications mail product sales agreement #40068973.

VA N M A G . C O M M AY/J U N E 2 0 2 5

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H P A

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G Ro 60

B. Sa 25

TWO REASONS TO PLAN YOUR LEGACY GIFT TODAY.

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Contact us today for more information: GREATER VANCOUVER Roger.Kayo@SalvationArmy.ca 604-296-3815

VANCOUVER ISLAND Carol.Barton@SalvationArmy.ca 250-858-0808

B.C. INTERIOR Sandra.Smith2@SalvationArmy.ca 250-260-0653

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EDITOR’S NOTE

In the interest of transparency: the leadup to the Restaurant Awards issue is always a little stressful. Not just because we have to wrangle all of the judges’ votes and put together stories to commemorate the 50-plus awards we’re giving out each year. Not just because our unflappable art director Stesha Ho has to somehow trick the sommelier of the year into a photo shoot without giving away that they’ve won something big.

It’s really because we editors only have so many weeks to cram in as many reservations as we can before the winning rooms are made public.

At Vanmag, we pride ourselves on not gatekeeping— our discovery of a pop-up crème brulé speakeasy is your discovery of a pop-up crème brulé speakeasy—but revealing the latest winning restaurants does, admittedly, have a bit of a downside: it means those restaurants get so busy that we have to wait weeks to get in at any of our favourite spots. So it’s a race against time between the day we get the judges’ results (and, for the second year running, our readers’ choice votes) and the day the winners are announced: how many winning restaurants can we hit before our readers find out too?

But what an excellent problem to have. It’s an absolute honour to be part of an institution that makes a positive impact on Vancouver’s food scene. It truly warms our hearts that we might be the reason someone out there gets inspired to make a reservation at the Best Japanese winner, or decides this year’s Best New honouree is the ideal spot to celebrate their anniversary. It’s why we do these awards: we want to shine a spotlight on all the incredible restaurants that make this such a delicious place to live. (One more spotlight to shine, while we’re at it: endless thank yous to Dani Wright, our tireless food editor, for project-managing this beast of an awards program this year.)

Besides, even if a sudden flood of attention on our Best Indian winner has made getting a table impossible, we’ve got dozens of other gold-medal options to consider... not to mention hundreds of also-excellent runners up. Ultimately, the real winner of the Restaurant Awards is anyone who loves to eat in this city, so: congrats! You did it! And if you find yourself needing something to do while you wait to be seated at Vancouver’s latest, top-ranking Middle Eastern spot, there are plenty of other stories in this issue to lose yourself in while you wait: home tours, must-see cultural events, madein-Vancouver fashion brands and more. Whether you’re hungry for great Italian or great content about this fine city, we’ve got you covered.

STACEY McLACHLAN editor - in - chief smclachlan @ canadawide . com |

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Granville Island Food Guide If you’ve ever been over­ whelmed among the stalls at Granville Island, we’ve got your back with this definitive guide to the iconic market’s marvels.

Light Bright Who decides which countries compete in the Celebration of Light each year? Our Know-ItAll column investigates.

On the Web

The New High Tea There’s not a cucumber sandwich in sight at this innovative high-end high tea from Richmond’s awardwinning Thai spot, Baan Lao— complete with tea sommelier.

FOLLOW US ON @ stacey _ mclachlan

(PORTRAIT) EVA AN KHERA J; (ST YLING) ALSU PASEK; (HAIR AND MAKEUP) ALISHA HOPPS; (CLOTHING) THE BLOCK; (JEWELLERY) ENTI ANA; (GRANVILLE ISL AND) DESTINATION VANCOUVER/HUBERT K ANG

THE DINNER RUSH

Coming Up Next Issue

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Stittgen_

(PORTRAIT) EVA AN KHERA J; (ST YLING) ALSU PASEK; (HAIR AND MAKEUP) ALISHA HOPPS; (CLOTHING) THE BLOCK; (JEWELLERY) ENTI ANA; (GRANVILLE ISL AND) DESTINATION VANCOUVER/HUBERT K ANG

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bosaproperties.com Artist renditions, including any furniture, features, finishings and fixtures depicted therein or in any other marketing materials, are for illustration purposes only and subject to change. All renderings and pictures included in marketing materials are draft conceptual drawings and/or artistic impressions which may not be accurate. The developer reserves the right to make changes and modifications to the information contained herein at any time. This is not an offering for sale. An offering for sale can only be made after filing a Disclosure Statement under the Real Estate Development Marketing Act (British Columbia). E. & O.E.

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e r-

SHOP HOP // SO FUN CITY // ON THE RISE // THE HAUL // THE DISRUPTOR // KNOW-IT-ALL

CULTURE

Art Attack PERSONAL SPACE

A graphic designer/restaurateur, a photographer and their four-year-old son fill up their Chinatown apartment with creations and treasures.

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by Stacey McLachlan photography by Tanya Goehring VA N M A G . C O M M AY/J U N E 2 0 2 5

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C U LTU R E / / PERSONAL SPACE

I

t’s easy for Alex Rhek Usow and Hana Pesut to time-stamp when they moved into their Chinatown condo.

“We lived two blocks up the street when the landlords sold our place,” says Pesut. “And I remember them calling us while I was in the hospital in labour, asking, ‘Can we show the apartment?’”

They would move into their new place with a newborn baby in tow; today, little Leeroy is almost four. So that means it’s been almost four years in this space, which Usow describes as “messy, chaotic, full of love and full of children and adults screaming.”

They’re within walking distance of the irreverent Pender Street izakaya Usow runs, Pizza Coming Soon, and the aesthetic of Usow’s restaurant bleeds into the home—or maybe it’s vice versa. At home, a wide-eyed Kitty Kat Klock (a gift from Pesut to Usow) marks the correct hour and minute, while at the restaurant, dozens of colourful feline clocks all show wildly different times.

Usow has a prolific creative output—most of the ceramics and posters that decorate the apartment come from him.

Pesut is a talented artist, too (photography is her medium of choice), but she compiles her photos into artbooks and leaves the walls for work by Usow and a bevy of talented friends. “I haven’t printed any photos in a long time,” she laughs.

But she’s being modest about her contributions to the space.

A little prodding reveals that the colourful paper garland hanging over Leeroy’s play area is her handiwork. Little Leeroy pitches in on the decor, too—the

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Frame by Frame Hana Pesut (left), Alex Rhek Usow (centre) and their son Leeroy (right) live in a home peppered with works from talented friends—including Jason Polan, Steve Espo Powers, Cody Hudson and Zak Davis.

Portrait Studio When Leeroy was first born, Pesut and Usow would take him to The American each month for a family portrait in the photobooth. The strips from those first 12 months are now framed in chronological order.

Prolific Pottery Characters, dishes and little ceramic Kewpie mayo bottles crafted by Usow cover every free surface. “I signed Alex up for a ceramics class to get him out of the house three hours a week, and it backfired. He’s a quantity over quality guy,” jokes Pesut. “He made like 200 pieces. So, so many things.”

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All The Right Type Usow had a light box sign with the Cold World logo made in Hong Kong. “It’s done with hand-cut acrylic.

I love signage and text and type and all that,” says the self-taught artist who studied at the “School of YouTube.”

Still Life On the wall, you’ll find a pretty painting from Pesut’s mom, depicting a collection of Leeroy’s favourite toys.

“She recently got into watercolour painting. I sent her a bunch of photos and she gave it to me the next day, framed,” says Pesut.

Toy Story The army of Snoopys and the Mr. Men figurines? Those are Usow’s.

“Half the toys are mine, half are Leeroy’s,” he says.

hallway is lined with his scribbled colouring book pages, taped into a neat grid.

Like many creatives, the couple are also collectors and treasure hunters. The Bocci lamp was scored at a warehouse sale; the office features salvaged school lockers, still tagged with some high schoolers’ crude graffiti; Pesut thrifted a hamburger piggy bank that sits surrounded by Usow’s creations. But whether an object is a purchase or a gift or an Usowmade chopstick holder that looks like a cigarette, every acquisition has been made with fun in mind.

“It’s a small space with people with big personalities,” says Usow.

“We’re having fun and enjoying our space.”

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C U LTU R E / / SHOP HOP

Beach, Please

The surf-chic Coast Goods brings vacation vibes to East Van.

by Caroline Mitchell

If you’ve ever walked into the Coast Goods on Victoria Drive and disocvered an aesthetic so impeccable that you found yourself wondering, “Does an interior designer run this shop?”—you were right.

Before she spruced up this historic corner shop with the perfect shade of peachy-pink, Tanya McLean spent years running her successful interior design studio, Mango Design Co., out of a Gastown office. But by the time the pandemic rolled around, she was starting to burn out on the deadline-oriented, high-stress work. “I was always putting out fires,” she recalls. “I wanted to access more creativity and have human connections instead of being behind a computer all day.”

So when McLean’s friend reached out with the news that she was shuttering her retail shop, Monarchy, McLean spotted an opportunity to shift gears. “I’d worked in retail through design school and had spent decades formulating ideas for a shop of my own one day,” she says. Thanks to her work designing plenty of homes in the neighbourhood for young families, she had a hunch that a design-y home and lifestyle shop would be more than welcome on the block; she lived nearby, too, and was well aware of what the area was missing. With the help of her daughter Hannah Gibson (“There’s no way I would’ve pulled it together so quickly without her”), she transformed the 100-year-old space with fresh Baltic birch plywood shelving and a beachy palette of dreamy aqua, sunset pink, sunshine gold

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and whites. An eye-catching, coastal-inspired mural on the exterior by Lori Popadiuk uses the same palette.

Though Coast stocks a range of home and lifestyle products (cutting boards, art prints, cocktail mixers), the loose visual theme, if it wasn’t obvious, is “beach”—what McLean calls a “surfy Scandi” vibe, inspired by extensive travels and Australian interior design. “The beach is where I want to be. I always feel better when I’m there. Hannah and I are total beach bums,” she says. “We wanted to capture the feeling of being somewhere else; a holiday in a store.” Driftwoodcoloured pottery lines the shelves; weavings, artwork and cotton beach towels are hung proudly throughout the shop. There’s a big focus on local brands, as well as products with a sustainable bent.

Natural candles and self-care products round out the selection.

But as beautiful and stress-free as McLean has made her little oasis with her magic design powers,

it’s ultimately the people who make every day feel like a vacation. Regulars meet here to wander around with friends or take the baby for a stroll; friendly neighbours bring their dogs by to say hi. “My mom had always worked in department stores and thought I was crazy to want to go back into the retail world, but when she came to help us out at the shop the first year, she was so surprised at how lovely and refreshing our customers are,” says McLean, laughing. “She was like, ‘Do you ever get a grouchy one?’”

1302 Victoria Dr. | thecoastgoods.ca

Surf’s Up On the inside of the Victoria Drive shop, proprietor Tanya McLean (top left) stocks beachy, bohomodern pieces; on the exterior, a mural by local artist Lori Popadiuk brings the colour to the streets.

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Best Bets

Product picks from the Coast Goods’ owner Tanya McLean and our editors.

MCLEAN’S PICK

MCLEAN’S PICK

Ciel Glue Surf Art Prints ($70) These collage-based prints bring an artsy spin to your gallery wall; the retro-inspired works come in poppy hues that can work in either contemporary or vintage-y spaces.

Slowtide Poncho in Ginny Guava ($95) Slip on this hooded terrycloth robe and then slip off your wet swimwear. “It makes changing on the go and in public a breeze,” says McLean. Plus, it’s made from sustainably sourced cotton.

MCLEAN’S PICK E D I TO R S ’ PICK

Franca NYC Vase ($170) Handmade in New York, the vessel is finished with a customtinted “sand” porcelain—and makes a great utensil crock.

The Hobbyist Cold Plunge Mist ($44) Spritz the bracing blend of wintergreen, eucalyptus and peppermint into the hot water stream to bring the steam room experience to the shower.

E D I TO R S ’ PICK

Lifesaver Bag in Coast-to-Coast Stripe ($15) This heavy-duty nylon shopping bag—made from offcuts of Vagabond hammocks— packs up teeny-tiny; we love the cheery, colourful striped pattern.

MCLEAN’S PICK

Business and Pleasure Hemingway Coupe ($38) The vacuuminsulated cups take inspiration from vintage barware. Use ’em for coffee or cocktails during your next camping trip.

E D I TO R S ’ PICK

Villager Salt Spring Island Puzzle ($32) Skip the ferry wait and make this pretty, 1,000-piece puzzle instead.

The illo is by Bowen Island artist Anja Jane.

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C U LTU R E / / SO FUN CITY

Let’s Be Friends

We Should Be Friends is the Vancouver meetup group that’s turning strangers into besties and excuses into plans.

by Kerri Donaldson

Making friends in Vancouver can feel about as easy as finding a rental under $2,000—technically possible, but mostly an uphill battle.

The city’s reputation for being socially standoffish is well-documented, with both transplants and lifelong locals lamenting how hard it is to break past surface-level niceties. But Katrina Martin wasn’t having it.

In 2017, Martin moved to Vancouver from Ontario, certain that her extroverted personality would slice through the city’s infamous social chill like a hot knife through butter. It did not.

“I was convinced I’d be fine,” says Martin. “Unfortunately, I was wrong.”

Years later, she shared her struggles in a TikTok, expecting maybe a few sympathetic comments. Instead, the post went viral, and was flooded with responses from people who felt the same way. “I got a lot of comments from people saying they’d lived here for years and still had no friends,” recalls Martin. “Some even said they had to leave because it was so hard to meet people.”

So she did something few Vancouverites dare to do: she made plans. Not the casual, low-commitment “let’s grab

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Get Out There In the summer, We Should Be Friends’ meetups often take place en plein air.

THE DEETS

a drink sometime” we’re all used to, but an actual showup-or-don’t scenario—time, place, everything spelled out.

She posted an open invite: she’d be at Kits Beach on Saturday, ready to hang. Over 100 people turned up, turning a hopeful hangout into a bona fide success. And just like that, We Should Be Friends was born.

What started as a simple beach meetup quickly snowballed into something bigger.

Martin soon realized that massive, unstructured gatherings could feel intimidating, so she refined her approach: smaller, activity-based events designed to make socializing easy.

Now, We Should Be Friends hosts everything from Sip and Swap book nights to pottery workshops, live music sessions and even cold-plunge socials (because nothing bonds people like shared suffering).

The response? Overwhelming. “I just got a DM from someone saying they’re

now an auntie to a baby because they met their best friend through book club,” says Martin. “Another person told me they met their new roommate at an event. Someone else met a friend here, and now they’re moving to Australia together.”

And yes, most people show up alone.“Within half an hour, the nerves go away when you realize everyone else here came alone too,” assures Martin.

But it’s not just about making friends—it’s about changing Vancouver’s social culture. Martin sees We Should Be Friends as a direct response to the city’s loneliness epidemic—something even the U.S. surgeon general has flagged as a major public health issue. “Society has started to romanticize social isolation,” she says, referencing the online trend of celebrating cancelled plans and solo nights in. “It sounds nice until you realize—no, we actually do need people.”

Follow @weshouldbe friendsvancouver on Instagram or visit weshouldbefriends.org to sign up for upcoming events.

After so many events, the platonic matchmaker has some straightforward advice for making these connections stick: “If you meet someone you connect with, don’t just swap numbers—make a plan to hang out within the next two weeks.” According to Martin, adult friendships aren’t as elusive as we make them out to be. “I always say adult friendships take a lot of time and intention. You need to keep showing up, again and again. And you need to prioritize it,” she says. For anyone tired of waiting for friendships to magically materialize, We Should Be Friends offers the perfect solution: structured, no-pressure, guaranteed fun events where no one’s judging you for striking up a conversation with a stranger. In fact, that’s precisely the plan.

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FOUNDATION

ZLC Foundation 39th Annual Charity Golf Tournament MONDAY, JULY 7TH Richmond Country Club

Register to Play

THANK YOU TO OUR EARLY BIRD SPONSORS

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C U LTU R E / / SO FUN CITY

Spring Loaded

May is jam-packed with arts, culture and a fresh crop of fun to-dos. Here’s everywhere to be this month. by Kerri Donaldson

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PRINCESS TREATMENT: ARTS CLUB THEATRE COMPANY’S CASEY AND DIANA

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WHEN Every Wednesday WHERE The Junction COST Pay what you can Vancouver’s funniest queer improvisors are here to do the impossible: make you laugh. In this economy? That’s basically Nobel Prize-worthy. Come rediscover joy.

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SOUNDS GOOD: AVATAR: THE LAST AIRBENDER IN CONCERT WHEN May 4 WHERE Orpheum Theatre COST From $95 Maybe the only way you’ll get your kids to appreciate the symphony.

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HI FI SCI FI: VANCOUVER NEW MUSIC: SLOWPITCHSOUND WHEN May 10 WHERE Annex COST $35 Nature. Outer space. “Sci-fi turntablism.” If two out of three got your attention, this intergalactic turntable voyage could be for you.

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WHEN May 1 to 11 WHERE Various venues COST From $16 Sure, finding a doctor here is tough—but finding docs? Easy.

This fest brings world-class documentaries to town each May. Just what the doctor ordered.

(Still, probably find a doctor though.)

VAMP IT UP: VERBODEN FESTIVAL WHEN May 8 to 11 WHERE The Cobalt COST From $149 The eighth annual Darkwave music festival. Never heard of Darkwave?

Think The Cure—if they were vampires. Heartbroken vampires.

Who just got dumped… in the rain.

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SPACE JAM: VSO KIDS CONCERTS: DAUGHTER OF THE INNER STARS

LIP SERVICE: MOLLY LEWIS

WHEN May 13 WHERE Fox Cabaret COST $27 If Ennio Morricone and a tropical breeze had a love child… Molly Lewis brings her hypnotic whistling to the Fox Cabaret.

WHEN May 11 WHERE Orpheum Theatre COST From $20 A musical space odyssey for kids (8 to 16) with a live narrator, original animation and a stellar VSO score.

Basically Peter and the Wolf—but not boring, because SPACE!

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DANCING QUEENS: SIX: THE MUSICAL

➣

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WHAT’S UP, DOC: DOXA DOCUMENTARY FILM FESTIVAL

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GOOD POINT: BALLET BC PRESENTS DUSK WHEN May 8 to10 WHERE Queen Elizabeth Theatre COST From $19 Expect equisite existential dread from this avant-garde ballet show.

Think: fewer tutus and tiaras, more deep sighs at sunset.

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WHEN May 13 to 18 WHERE Queen Elizabeth Theatre COST From $238 Divorced, beheaded, live at the Queen E. The six wives of Henry VIII reclaim their stories—through pop bangers.

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BLADES OF GLORY: STARS ON ICE WHEN May 13 WHERE Rogers Arena COST From $47 Olympic-level jumps, spins and drama—figure skating’s best hit the ice. Just maybe don’t say “break a leg.”

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THE FEELS: THE MUSIC OF HANS ZIMMER AND OTHERS: A CELEBRATION OF FILM MUSIC WHEN May 14 WHERE Chan Centre for the Performing Arts COST From $40 Hans Zimmer makes everything feel epic—even your Wednesday night. Just try not to cry when the Interstellar score hits.

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(JULIE KIM) CALYSSA LORRAINE

WHEN Until May 25 WHERE Stanley Industrial Alliance Stage COST From $29 Princess Diana walks into a Toronto AIDS hospice in 1991. No, it’s not The Crown—it’s a play about compassion, legacy and the power of a well-timed pastel suit.

GOOF TROUPE: QUEERPROV IMPROV COMEDY

(CASEY AND DIANA) DAHLIA K ATZ

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For even more fun to-dos around town this month, check out the online events calendar at vanmag.com/events 13

JINGLE ALL THE WAY: SLEIGH BELLS

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WHEEEEE-KEND: PLAYLAND OPENING WEEKEND

WHEN May 17 WHERE Hollywood Theatre COST From $46 The Brooklyn noise-pop duo storms the Hollywood Theatre with their signature explosive energy and genre-blurring bangers—plus some fresh tracks that, yes, sleigh. And that sleigh?

All. Day.

WHEN May 17 to 19 WHERE PNE Fairgrounds COST From $34 The season of deep-fried everything, acrobatic dogs and questionable stomach decisions is back! Kick off summer with all the thrills (and snacks) at the fairgrounds.

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MELLOW YELLOW: DOPE LEMON WHEN May 19 WHERE Malkin Bowl COST $60 Indie surf-rock, golden-hour glow and peak festival vibes. You: peak main character energy. Your actual headliner? The porta-potty queue.

THE PLAYLIST Debbie Lelievre keeps busy: she’s the makeup artist for Avatar: The Last Airbender on Netflix, and a recent nominee at the 2025 Make-Up and Hair Stylists Guild Awards, but she’s also a mixedmedia visual artist and illustrator. Here’s what’s on her playlist right now.

THE PODCAST

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WHEN May 20 to 22 WHERE Queen Elizabeth Theatre COST From $55 Mind-bending illusions. Thrilling feats of wonder. Your kids asking “how did they do that?” the whole car ride home.

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ELECTRIC NILS: NILS FRAHM WHEN May 22 WHERE Centre in Vancouver for Performing Arts COST From $91 German post-classical genius?

Check. Hauntingly beautiful soundscapes? Check. An excellent excuse to dress like a Berlin art student? Ja.

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(JULIE KIM) CALYSSA LORRAINE

(CASEY AND DIANA) DAHLIA K ATZ

CHILD’S PLAY: VANCOUVER INTERNATIONAL CHILDREN’S FESTIVAL WHEN May 26 to June 1 WHERE Granville Island COST Kids, $13.50; adults, $23 A week’s worth of performances, workshops and activities for the kiddos that isn’t the iPad.

SAD GIRL INDIE: RILO KILEY REUNION TOUR WHEN May 21 WHERE Commodore Ballroom COST $50 Cue the existential quarter-life crisis—indie darlings Rilo Kiley are back (after a 17-year hiatus). And if you know who they are, it’s time to use a retinol.

➣

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STARS AND STRIPES: JACK WHITE

WHEN May 22 and 23 WHERE Commodore Ballroom COST Resale prices vary The White of White Stripes himself—indie rock’s very own Emo Sweeney Todd—brings his signature raven mop and bluessoaked riffs to the Ballroom. A seven-nation army couldn’t hold me back… but these ticket prices just might (starting at $700!).

22 WHATEVER FLOATS YOUR BOAT: VESSI 500 CHAMPIONSHIP DRAGON BOAT RACE

WHEN May 31 WHERE False Creek COST Free to attend Speed, splash and spectacle—join over 100 teams at one of B.C.’s biggest dragon boat races—a.k.a. the tandem bike of the sea!

20 MOM JOKES: JULIE KIM COMEDY

WHEN May 24 WHERE Vogue Theatre COST From $44 Stopping back home for her Doing Too Much tour, Vancouver-based comedian (and local hero) Julie Kim juggles it all—comedy, TV, motherhood.

Too much? Maybe. Hilarious?

Absolutely.

➣

MIND FREAK: CHAMPIONS OF MAGIC: CHASING THE UNBELIEVABLE

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Ruthie’s Table 4

Ruthie Rogers of The River Café interviews creatives about food and life. I binge it on my walks and feel like I’m at the table with them.

THE READ

Kinfolk

Attention span? Shot.

(Thanks, social media.)

But I still flip through art and design books with my morning tea and Kinfolk for its dreamy photography. At night, it’s cookbooks and children’s books—because they’re the best!

THE YOUTUBE STREAM

Rajiv Surendra

I love him! He loves artisans and appreciates everything that is made from scratch. And what a talented artist. If you love design and how to get the best treasures in a flea market or the art of calligraphy, I strongly recommend his channel.

BINGE-WORTHY MOVIE

Call Me

By Your Name

I saw it like 14 times in a row when it came out years ago.

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C U LTU R E / / ON THE RISE

Making Varsity

How a Vancouver apparel company is making old new again.

by Nathan Caddell

Jonathan Richard sold his stake in a Yaletown custom suit business in 2022 after seeing a change in the market. “The corporate business world was shifting quite a bit,” he says, noting that the rise of remote work through COVID had taken its toll on traditional dress codes. So he started making polo shirts and selling them online. “Why don’t we go back to the classics? Polos, cardigans, varsity jackets—and put a casual-chic twist on it?”

The result is Champlain Apparel, which offers modern menswear for both professional and social settings. Richard started polishing his product, working with manufacturers and raising capital. Through that he met Cameron Conn, a former corporate executive who was in the process of selling his tech startup to Vancouver cybersecurity firm GeoComply. “In the tech sector, if you come in with a sport coat everyone in the company is like, ‘Are we getting fired? What’s happening?’” says Conn. “My options were limited— am I going to go to Brooks Brothers?

As someone who loves fashion, it was disappointing that it was that or very fashion-forward, heavily branded stuff that didn’t fit the setting, or athleisure. When I saw what Jonathan was doing, I saw the versatility of it.

There was no modern take on that middle ground.”

Conn became one of Richard’s initial investors and, in June of last year, the CEO of Champlain. The company has launched its product (which features both fall/winter

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E D I TO R S ’ PICK

The soft, ribbed cotton button-down polo ($160) hits the sweet spot between dressed-up and casual, and is just as well suited for the office as it would be for a weekend beer crawl.

and spring/summer collections) in five provinces and 32 states in the U.S. “We’re not trying to be athleisure wear that you could maybe wear to work,” says Conn in the company’s Gastown showroom. “It’s about fitting into a proper aesthetic that you can wear throughout your day—bringing back pieces to what they were designed for. A polo shirt was a very prep, proper look. We’ve forgotten how to dress it up again. Let’s show how these items are classic and timeless. There’s nothing in this room that hasn’t been cool in some variation for 60 years.”

Customers can find button-up shirts, cardigans, varsity jackets and polos for a range of $115 to $230 on the company’s website.

“The clothes speak for themselves,” says Conn.

Prep School Above: Classic preppy pieces like cardigans (top, $195) and monogrammed knit sweaters (left, $185) are the heart of Champlain’s product line.

Middle: Founders Jonathan Richard (left) and Cameron Conn (right).

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C U LTU R E / / THE HAUL

2 3

1

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The Haul Illustrator and graphic designer Anita Cheung practised a lot of restraint when putting together this list of favourite recent purchases and essentials. “I held back from going full-tilt on the rare art supplies,” says Cheung— impressive, if you’ve ever seen her colourcoordinated stash of collaging papers.

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1. Blundstone 1671 Boots with Heel My (much more fashionable, older) sister likes to make fun of me because these are my go-to boots for all weather and all hobbies. It’s raining?

Blundstones. Hiking?

Blundstones. Doing some gardening? Blundstones. Riding a horse?

Blundstones. $250, australianboot.com 2. A Dupe of the Skagerak Noboru Stool As a five-foot-tall person, step stools are life. My brother-in-law (TMW Millwork) is very talented and he made me a custom

step stool that’s a dupe of the Noboru from Skagerak. I use it for its obvious purpose of reaching high places, but also as a seat, a side table and a nightstand. The real deal: $770, oldfaithfulshop.com 3. Object Index Boring Scissors As someone who works a lot with cut paper, I’ve gone through my fair share of scissors. I picked up this pair from Japan last year and it’s currently at the top of my list. It feels solid in my hands and slices through anything like a breeze—even the stickiest, soggiest,

glue-iest washi paper is no match for its blades. $46, kohezi.com 4. Bare Hands The Natural Pedicure This is so “unsexy” to admit, but dry, cracked heels are unfortunately a genetic trait in my family. (RIP to my socks every three months.) No amount of pedicures or cheese-grater foot filing ever seemed to solve the issue, until my sister-inlaw gifted me with The Natural Pedicure by Bare Hands. The foot file is like magic and, as a bonus, it looks super sleek so it isn’t embarrassing to

keep out in the shower. $58, oneofafew.com 5. Paragon Stone-Milled Tea Powders Like most people, I need a little caffeine boost every morning. I never really got into coffee, so instead I turn to matcha and tea for the hit. I’m a big fan of Paragon’s ceremonial matcha; however, for summer, I love their jasmine green tea powder for its pop of florals. Jasmine green, $24.45 for 50 grams, paragontearoom.com 6. Marvy Uchida LePen in Black and an Unlined

Midori Notebook I’m always scribbling down lists, notes and random thoughts and I’ve been exclusively using this combo for over six years! I love the inkiness and the feeling of a fresh LePen nib, especially when paired with the smooth and creamy pages of a Midori notebook. $2.70, opusartsupplies .com; $20, buchanst.com 7. Stabilo Woody 3 in 1 I first bought these for my nieces but they’ve quickly become a core part of my own sketchbook/ drawing practice— especially when I’m on

the go. They turn into paint with a bit of water, their chunky grip is fun to use and they make drawing feel low-pressure and playful. $6, collage collage.ca 8. A Bronze Age Scrunchies I know scrunchies come in and out of fashion, but for me they never cease to be a closet staple.

You’ll often find me with a low bun or ponytail so an oversized scrunchie makes it all look a little bit cuter, and less like I’m cosplaying ye-oldecolonial-man. $32, abronzeage.com

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C U LTU R E / / the disruptor

Ageless Beauty

Capella’s stylish mobility aids are a gamechanger for aging in place.

by Stacey McLachlan

I realize the second I walk into the café that I’ve forgotten my travel mug. But I wouldn’t have needed it anyway, because Kaly Ryan came prepared: we say our hellos, and the Vancouver-based industrial designer—who is co-founder and director of Capella Design—hands over a pair of her tapered, speckled ceramic mugs to the barista.

Yes, Capella’s Holm Stability mugs have been specifically designed to accomodate different grip strengths and dexterity needs—and they’re just one item in Capella’s collection of made-in-Canada accessibility and mobility products. But they can serve a caffeinecraving, able-bodied 30-something (me) just as effectively.

Because the thing about great accessible design is that, ultimately, it’s for everyone.

This is the big idea that Ryan and her Capella co-founder, Ottawa-based health-tech entrepreneur Patrick Glinski, are trying to get through to us all, one aesthetically pleasing spill-proof mug or Scandi-cool shower stool at a time.

“Anyone can use a side table that’s more comfortable.

Patrick’s 13-year-old daughter uses his shower seat more than anyone in the house,” says Ryan. “We think about

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accessibility as being a binary, but it’s not.”

When I reach to receive my Americano, I grab onto the mug’s pleasingly over-sized handle. My fingers slip easily around the cup. It’s surprisingly lightweight. And, of course, it’s beautiful—just like the rest of Capella’s designs.

Everything has the same west coast modern touch as Ryan’s previous furniture-design venture, Willow and Stump. Organic materials like wood (or clay, in the case of the mugs) are key to the design palette here, not medical-grade plastics. Products are infused with a warmth; these are things that would look right at home alongside your Eames chair.

After all: there are enough challenges that come along with aging or living with a disability. Why should your

Future-Proofed Style Clockwise from top left: The Corbel side table; the Lotic shower seat; a Selora grab bar frame; the Lotic shower seat in the prototyping stage; the co-founders of Capella Design: Kaly Ryan and Patrick Glinski.

interior design have to suffer, too?

Shower seats, assisted lifts and the like can be necessary for safety. But they’ve also traditionally looked like medical devices—not the vibe most of us are going for. In fact, almost half of recommendations for assistive products go unfollowed, often because people want to avoid turning their home into a clinical setting.

Glinski found plenty of evidence to support this,

as he visited homes for his health-related work over the years: families all over the world were frustrated by how mobility aids disrupted their spaces and reminded them constantly of their aging or disability. His own parents struggled when it came time

COURTESY OF CAPELL A DESIGN; (LOTIC) DYL AN HAMM

2025-04-14 11:22 AM

to adapt their home for his late father, who had Parkinson’s.

“People don’t always want these things in their houses.

It’s not just a grab bar, it’s a reminder that you need help now,” says Ryan. “When your body is changing, everything’s in flux and suddenly your

home doesn’t feel like your home, it’s really hard.”

Ryan’s own grandfather lived independently until his mid-90s, thanks to modifications her mother and aunt made to his home in small-town Manitoba. (“They were ahead of their time!” she says.) And that’s the dream for most Canadians—more than 96 percent of us want to age in place, Ryan reports. With Capella, she and Glinski are creating tools that empower us to live comfortably and safely into our elder years, without sacrificing personal style: a world where

modern design and occupational therapy can co-exist.

Capella’s sturdy Lotic shower seat, for instance, is waterproof, rust-free and non-slip, but it looks like something you might find accessorizing a spa: it’s made from recycled wood composite that looks like teak. The chic Selora grab bar frame—an ADA-compliant grab bar discreetly integrated into a picture frame—offers up to 250 pounds of stability while blending seamlessly into your decor. The Corbel side table takes inspiration from swinging hospital-style overbed tables, but presents that convenience and flexibility with handsome solid Ash and matte black steel.

Of course, Ryan and Glinski aren’t doing it alone: they work closely with the accessibility community on ideation and prototyping. “There’s this concept of ‘nothing about us without us’ in the accessibility community,” explains Ryan.

“It’s about disabled people with lived experience designing and planning for their own well-being. It’s about listening to what people actually need and involving end users in the design and testing process.”

They also talk with occupational therapists and interior designers—“everyone in that ecosystem”—and the more they talk, the more clear it is just how meaningful this work is. “We’re having a profound, immediate impact on people’s quality of life,” says Ryan. “It’s a pretty great part of the job.”

Ryan and I are sitting in a cozy Strathcona café, but as we sip the last of our coffee from our ergonomic (yet effortlessly elegant) mugs, Ryan is thinking back to her grandfather’s Manitoba home.

“We played cribbage constantly when I was a kid, but then for the last years of his life, he couldn’t really get to the kitchen table. It doesn’t seem like much, but it was a big part of our relationship.

And I realize now that I built the adjustable table for us,” she says, thoughtfully. “To be able to give people the chance to continue to do these things together, and to give them the option to live as they choose, and age the way they want... that’s the mission, right?”

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C U LTU R E / / more housing

Why Can’t We Turn More Office Buildings into Apart-ments?

Could conversions be a simple solution to the housing crisis?

KNOWIT-ALL by

Stacey McLachlan illustration by

If you’ve ever gotten into a fistfight at an open house, you’ve probably also spent a Monday morning at the office, icing your black eye and joking-but-not-really about how the boardroom sure would make a great rental. Your boss always says your team is “like a family,” so would it be so crazy to

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Hayden Maynard

Got a question for Know-It-All?

stacey.mclachlan@ vanmag.com

move into the office? If you’re family, then she must be your mom, and your cubicle must be your bedroom, so why not hang up a Backstreet Boys poster and make yourself at home?

Vancouver’s office vacancy rate is actually lower than in other major cities (just 11.4 percent as of late 2024, compared to 17 percent in Montreal and 28 percent in Calgary), but that still means dozens of office suites sit empty here, their leases abandoned by companies who realized mid-pandemic that they didn’t really need 4,000 square feet in Yaletown for their staff to send “just circling back!” emails.

Despite how good I look in glasses, I’m not some nerd economist, and yet even I, an aspiring dumb hot person, grasp the concept of supply and demand. People want more housing. People want less office space. Let’s just take the spare square footage that Hootbuzz or Microzon or whatever aren’t using anymore and turn it into apartments. Then we can all move on to more important housing issues, like can I install a faucet in my kitchen that pours just hot chocolate?

It’s been done here in the past (like the old BC Hydro building) but the money it would take today to adapt an existing workspace into a built-to-code dwelling would be far more than building a new tower. Though it’s recently been done successfully elsewhere (like Toronto’s now-mixed-use Waterworks building, which won a CHBA National Award for Housing Excellence), here in Vancouver, current building codes and concerns about pesky things like “fire safety” make a transformation tougher. The layouts of commercial buildings translate into inefficient residential de-

signs; mechanical and electrical systems need to be updated for residential requirements; the city of Vancouver requires that new residences have balconies; and on and on. Basically, the challenges that need to be overcome are so complex and expensive that even someone wearing two, even three pairs of glasses couldn’t figure it out easily. So while several applications are in with the city right now to convert old office buildings into hotels, there’s not a single developer here wanting to make another old law office into your dream penthouse anytime soon.

But my question is: what if we just stopped asking for permission to live in an office?

With all the work that we put into trying to find a legitimate housing solution (e.g., writing heartfelt letters to express that you would love to sublet a bathroom that had been converted into a micro-micro bachelor), is it really that much more trouble to just lie and say that you’re running a respectable business?

Then you just sneakily move into your supposed startup and live a life of hilarious, Three’s Company-style hijinks where you’re always hiding your secret from the building manager. Uh oh, they’re coming to collect rent! Put on a Patagonia half-zip and start talking loudly about submitting your quarterly SaaS team-building budget to your project success manager!

This delightful farce won’t need to go on forever, though: with the money you’ll make from your bestselling memoir about this experience, you’ll be able to afford a real place in no time.

And if you ever miss the benefits of office living—e.g., all the printer paper you can eat—it’ll be waiting for you come 9 a.m.

Monday.

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2025-04-14 11:22 AM

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2025-04-14 11:22 AM

Global News Hour at 6 with Chris Gailus & Sophie Lui We are BC’s News.

Globalnews.ca

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2025-04-14 11:23 AM

RESTAURANT AWARDS

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TH

ANNUAL

In a city with a food scene this good, how do you choose the best of the best? With great pleasure. Our voracious judges left no plate unturned in the hunt for outstanding eats. Here’s where to find your next gold-star meal. BY THE EDITORS

★

Turn to page 32 to see which award-winning chef put together this artful platter of gourmet bites for this year’s cover.

LEIL A K WOK

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★

IMAGE CREDIT

Executive chef Andrew Richardson brings the sizzle to his steaks at Elisa, our 2025 Restaurant of the Year.

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RESTAURANT OF THE YEAR // 36 TH RESTAURANT AWARDS

RESTAURANT OF THE YEAR ★ ELISA

1109 Hamilton St. elisasteak.com

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n a year where nothing has felt certain (economy, housing, politics, you name it), there’s a special power in consistency— and we’ve found ourselves particularly drawn to rooms that deliver on their promises (and hold firm to quality) time after time after time.

Staying power isn’t easy to come by here in Vancouver, and over the past five years this has proved to be even more true. We’ve watched with broken hearts as esteemed restaurants have shuttered their doors, with many more striving to adapt to changing palates and shrinking wallets. But one restaurant nailed it right from the beginning, and during tumultuous times has—rather than trying to ride a wave of Instagram-worthy influencer-bait—stood with its head high, its menu tight and its service impeccable.

When Elisa opened in 2018, its concept felt wholly new. Steakhouses, for the most part, have a specific cigar-scented, leather-bound vibe, but the Yaletown restaurant eschewed those clichés in favour of a modern, open-concept kitchen and a varied menu that goes beyond a spectacular selection of wood-fired steaks. Executive chef Andrew Richardson and his esteemed team gave the same sort of deft-handed attention to a whole-roasted cauliflower as to a PEI Blue Dot “Vancouver cut” bone-in tenderloin; the same reverence to the outstanding selection of hand-cut tartares as to their side dishes—like rainbow carrots tossed in beef tallow and roasted over B.C. birch, apple and alder woods. Half a decade later, Richardson and co. have only dialled

PAST ROTY WINNERS 2024 + 2023 AnnaLena 1809 W 1st Ave. annalena.ca

2022

St. Lawrence 269 Powell St. stlawrence restaurant.com

2020

Boulevard 845 Burrard St. boulevard vancouver.ca

2019

IMAGE CREDIT

Savio Volpe 615 Kingsway saviovolpe.com

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★

in tighter on their craft, and their surprising new-wave steakhouse has cemented itself as a new Vancouver classic... and our Restaurant of the Year for 2025.

Chef Richardson’s menu continues to be lofty, but the execution is unparalleled thanks to an unrelenting crew of some the industry’s best. As one of our judges remarked, “The depth of the team is astounding.” From restaurant director Ricardo Ferreira (previously of L’Abattoir), whose attention to detail somehow makes every dining experience feel both like it’s your first trip and like you’re coming home, to wine director Franco Michienzi’s masterful selection of old and new world wines to pastry chef Rosalynn Vu’s flawlessly executed modernized classic desserts (the baked Alaska is a wonder), every detail is meticulously executed while still feeling utterly seamless. It’s a dance from beginning to end, one in which regulars are greeted with their favourite cocktail and newcomers are brought into the fold immediately.

It’s a reservations-required sort of spot, and for a very good reason—guests return to fill up the calendar time and time again, lured back by the juxtaposition of sleek modern marble and smouldering wood fire, exceptionally crafted sazeracs and signature old fashioneds, world class wine (displayed in an aweinducing floor-to-ceiling 6,000-plus glass bottle cellar) and a consistently exemplary food program. While you don’t need to be a steak eater to be blown away by the dining experience at Elisa—as one judge said, “You can go for the slow-roasted truffle chicken, the veggie tartare and the veggie tart; they’re amazing”—it’s the experience of a steakhouse here that’s so special. It’s an experience that Elisa invented, perfected and established as a new standard—a place where we know that, whatever happens in the world, we’ll always be well taken care of.

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★ 36 RESTAURANT AWARDS // CHEF OF THE YEAR TH

CHEF OF THE YEAR ★ ANGUS AN Maenam 1938 W 4th Ave. maenam.ca Longtail Kitchen 116–810 Quayside Dr. New Westminster longtailkitchen.com Fat Mao Noodles Multiple locations fatmaonoodles.com Sen Pad Thai 1689 Johnston St. senpadthai.com

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e ask so much of our chefs and offer so little in return. We expect them to be all-consumed, eschewing personal relationships in favour of working 18 hours a day with a pair of giant tweezers in their hand. And, in return, if they’re lucky, we might go to their restaurant, maybe we’ll leave a good review and maybe we won’t complain that the rib eye— whose astronomical cost increase we’ve seen firsthand at our own local grocery store—was way too expensive. Forget about RRSPs, forget about RESPs (if they can find time for a family)—a chef is an artist, goddamn it. Suffer.

It’s a paradigm Angus An knows all too well.

As a young chef full of piss and artisanal vinegar, he took his life savings and his impressive CV and opened a place that would make Carmy proud. Gastropod did everything right: oodles of passion, inspired cooking, multiple sets of tweezers. He worked those maniacally long days, ordered the finest ingredients possible without paying attention to something so mundane as cost, wowed the critics. And the public? Well, they weren’t quite there yet. So, on the verge of financial ruin, An did something that great chefs aren’t supposed to do. He changed course. He drew up a new concept that would be called Maenam and in doing so created that elusive unicorn: the sustainable business that mixes enthusiasm and practicality without sacrificing results for the customer.

It’s been over 15 years since that hard decision and An is a different, frankly better, chef than he was in the heady days of Gastropod.

Eighteen-hour days have been replaced by time

FAT MAO NOODLES

PAST COTY WINNERS 2024

Lee Cooper L’Abattoir 217 Carrall St. labattoir.ca

2023

Michael Robbins AnnaLena 1809 W 1st Ave. annalena.ca

2022

Gus StieffenhoferBrandson Published on Main 3593 Main St. published onmain.com

2020

Andrea Carlson Burdock and Co 2702 Main St. burdockandco.com

2019

MAENAM/AL AINA MICHELLE PHOTOGRAPHY

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J-C Poirier St. Lawrence 269 Powell St. stlawrence restaurant.com

home from the restaurant to cook dinner for his son, Aidan. While many chefs peacock with their Michelin stars, An’s heart fills with pride not when he talks about the bevy of critical accolades but instead when he notes that, of his 70-plus staff, a full third have been with him for over three years and half for over five. It has allowed him to reach that goal of ultimate consistency, so that things don’t go off the rails if he’s away from the kitchen.

It has also allowed this noted perfectionist to cautiously expand his business: first it was Longtail Kitchen in New West, then Fat Mao in Chinatown, then Sen Pad Thai on Granville Island, then another Fat Mao downtown.

When Vanmag chats with An, he’s standing in the empty shell of his new project—Sainam on Davie Street—and even though a planned quick and easy reno has turned into a months-long, incredibly costly delay thanks to a morass of city red tape, An is now at the point where taking things in stride has become a superpower.

Fireworks? They can be fun, but if you’re looking for outbursts in the kitchen, thrown pots or cancelled service, then you’ve come to the wrong place. As it turns out, top-level dishes don’t require all those histrionics. Maenam’s smoked lingcod with white gati curry, Fat Mao’s braised duck noodles—the quality of the food coming out of the kitchen is spectacular. We take for granted that we just happen to have one of the finest Thai restaurants in the world going on about its business on West 4th.

The reality is that there are few people more passionate than An: about cooking, but also about being a dad; about ingredients, but also about running a sustainable business; about his recipes, but also about the people who help him execute them. It all adds up to a supremely modern interpretation of what it means to be our 2025 Chef of the Year.

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★

IMAGE CREDIT

Chef of the Year Angus An runs each of his five (going on six) restaurants with a delicate touch.

LEIL A K WOK

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★ 36 RESTAURANT AWARDS // PASTRY CHEF OF THE YEAR TH

PASTRY CHEF OF THE YEAR

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hirty or so years ago, there weren’t many people in the Niagara region growing veggies like

Jerusalem artichokes or kohlrabi—but Kate Siegel’s grandparents were. “My grandfather was really, really creative in the kitchen,” she recalls. Siegel credits her teenage dream of becoming a chef to her family’s inventive home cooking, and from her first gig at a Greek steakhouse at age 15, she was

★ KATE SIEGEL Fairmont Pacific Rim 1038 Canada Pl. fairmont.com/pacific -rim-vancouver

certain: “I got a job in a restaurant and decided to never leave the kitchen again,” she says with a laugh.

At Toronto’s George Brown College, she realized that the savoury path wasn’t for her (ironically, because the fast-paced line life didn’t leave time to savour—or exhaustively critique—a dish). “I wanted to be able to take my time to make it, you know, perfect,” she says. Our 2025 Restaurant Awards judges have agreed that, in her current role as executive pastry chef at the Fairmont Pacific Rim, Siegel has unequivocally achieved that perfection.

The chef herself humbly points out the influences of her team of 10, and of past culinary mentors, on every plate (and there are many plates: at

PAST PCOTY WINNER

Pac Rim, she covers everything from desserts at Botanist and the Lobby Lounge to room service to banquet dinners to the Fazioli pianoshaped chocolates offered to hotel guests).

The roasted pear mille-feuille at Botanist, with

2024

Kenta Takahashi Boulevard 845 Burrard St. boulevardvancouver.ca

crunchy puff pastry, pears slow-roasted in brown sugar and earthy Ecuadorian vanilla ice cream, was prompted by executive chef Hector Laguna’s love of texture. Her past work at Pemberton’s North Arm farm inspires her use of hyper-local and hyper-seasonal ingredients (like in a rhubarb and elderflower dessert, created for a collab tasting menu with New York chef Eunji Lee—the rhubarb was supplied

by Hannah Brook Farms, the elderflower was sourced from Chilliwack). Seigel’s current favourite on the Botanist menu, the miso milk chocolate mousse, is informed by her tenure at Toronto’s Soma Chocolatemaker—from learning about ethical sourcing to the roasting process, she calls her time there “life-changing.”

In every dab of ginger gel, crumble of tonka bean and spoonful of oolong tea semifreddo, Seigel combines her decades of experience, resourcefulness with ingredients and steadfast passion for getting things just right. It’s all part of the sweet skills baked into our 2025 Pastry Chef of the Year.

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★ Pastry Chef of the

IMAGE CREDIT

Year Kate Seigel also worked as a pastry chef at the Four Seasons, the Metropolitan Hotel and the Shangri-La.

TANYA GOEHRING

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BEST NEW ★ ELIO VOLPE 540 W 17th Ave. eliovolpe.com

★ Le Crocodile by Rob Feenie 100–909 Burrard St. lecrocodilerestaurant.com

★ Meo

265 E Pender St. meochinatown.com

HONOURABLE MENTIONS Good Thief 3336 Main St. goodthief.ca Casa Molina 2211 Manitoba St. casamolina.ca

S

equels rarely live up to the expectations set by the original—it’s the case for movies, sure, but the same could be said for restaurants. Diehard fans set their hopes impossibly high. Naysayers question if it’s overkill. There is instant comparison and instant pressure, and the new venture barely has time to find its footing before the critics storm in. But Elio Volpe, the chill, coastal cousin of Savio Volpe, hit the ground running... barefoot, carefree and whimsically tossing thin-crust pizzas all about. The Banda Volpi Group (who also own the Drive’s Pepino’s Spaghetti House and Caffè La Tana) wins gold for this Cambie Village restaurant, a mechanic-shop-turnedosteria that serves up comforting cacio e pepe with roasted jalapenos, a beautiful whole grilled branzino and the aforementioned wood-fired pizzas (there’s even a brunch version topped with roasted mushrooms, bacon, potato and hollandaise). “The pizza during brunch service gives me something to roll out of bed for,” said one of our judges. Silver goes to the West End’s Le Crocodile

by Rob Feenie. We know, we know, this restaurant has 40 years of history in the city, but our judges agreed that since Feenie took the reins, it’s a whole new beast. When Le Croc reopened last summer, this French fine dining spot had a bright new interior and an entirely refreshed menu lively with Asian influence: think seared foie gras with Hokkaido scallop and sake maple marinated sablefish with koji butter sauce. If you haven’t been to Le Crocodile in the last year or so, you haven’t been at all. Chinatown’s vivacious and velvet-dressed Meo takes the bronze for beautiful bites like milk buns stuffed with curried potato and fresh oysters in a herb celery emulsion that makes shellfish sing.

Equally impressive are Meo’s veggie-influenced takes on traditional cocktails (you’ll be up all night thinking about the espresso carrotini).

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BEST SEAFOOD ★ BAR BRAVO

4194 Fraser St. bravovancouver.com

★

Boulevard 845 Burrard St. boulevardvancouver.ca

★

ST. L AWRENCE

Oddfish 1889 W 1st Ave. oddfishrestaurant.com

I

★

n 2024, gold winner Bar Bravo captured the Best New Restaurant title, and nabbed

honourable mention in the Best Seafood category. In just a year’s time it’s climbed to the top, ahead of perennial winners Boulevard (silver) and Blue Water Cafe (honourable mention), thanks to memorable dishes like its excellent house-smoked fish, or the Spencer Gulf hiramasa crudo, made bright with passionfruit aguachile, cantaloupe and espelette. It’s “how a modern eastside restaurant should be: relaxed, staffed by passionate folks and with prices that reflect that they’re paying less rent than Kits or South Granville,” said one judge.

Boulevard’s incredible attention

BEST FRENCH ★ ST. LAWRENCE

269 Powell St. stlawrencerestaurant.com

★

L’Abattoir 217 Carrall St. labattoir.ca

★

Le Crocodile by Rob Feenie 100–909 Burrard St. lecrocodilerestaurant.com

HONOURABLE MENTIONS Au Comptoir 2278 W 4th Ave. aucomptoir.ca Collective Goods 3532 Commercial St. collectivegoods.ca

T

he lineup for our reigning Best French champs remains the same as last year, not because we’re hitting copy-paste, but because these restaurants are simply that good. St. Lawrence, a masterclass in French decadence, secures gold. This jewelbox bistro delivers impeccable technique, rich, indulgent flavours and a warm hospitality that makes you feel like a regular, whether it’s your first visit or your 50th. Chef J-C Poirier and his team leave no crumbs. The menu is unapologetically Quebecois, with dishes that are as luxurious as they are soulful. Think silky oil-poached salmon in white clam sauce, ribbons of squid in a bright green dressing and the kind of foie gras éclair that makes you forget every bad day you’ve ever had. “There’s an authenticity here that’s unmatched,” said one judge. And when the tourtière is on the menu? “Get it.

Thank me later,” insisted another judge. Taking silver, L’Abattoir, a Gastown institution that blends French elegance with West Coast ingredients, continues to impress with refined, technique-driven dishes in an effortlessly cool setting. And Le Crocodile by Rob Feenie scores bronze—another Vancouver legend but with a fresh chapter: under chef Rob Feenie’s leadership, this West End favourite stays true to its classic roots while bringing just the right amount of reinvention to the table.

HONOURABLE MENTIONS Blue Water Cafe 1095 Hamilton St. bluewatercafe.ca Fanny Bay Oyster Bar 762 Cambie St. fannybayoysters.com

to detail—and, at times, decadent takes—with seafood nabs the team silver. Oddfish takes home bronze for the first time as a buzzy neighbourhood spot, and, as one judge noted, “We need 10 more restaurants like this in a port city like Vancouver.”

BAR BRAVO

BEST DATE NIGHT >> Casa Molina | 2211 Manitoba St., casamolina.ca

Casa Molina may be a newcomer to Vancouver, but as soon as we sat down at one of the intimate tables inside the cozy converted house in Mount Pleasant, we knew that the Spanish restaurant brought a big dose of date night energy. The stellar selection of dishes—from ultra-crisp croquettas to Valencian-style paella—are best enjoyed shared (and what’s more romantic than letting your date take the last piece of jamón Ibérico while you polish off a glass of sangria?). The lighting is warm as a candle-lit tavern, but the best part of all is that it feels like a total escape—one where you and your love have been transported to Europe, and it’s just the two of you ready to embark on your next adventure.

(CASA MOLINA) LESS NOISE STUDIO

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BEST MIDDLE EASTERN ★ DELARA

2272 W 4th Ave. delararestaurant.ca

★

Zarak 2102 Main St. zarakvancouver.com

★

Yasma 550 Denman St. yasma.ca

HONOURABLE MENTIONS Tayybeh 2836 W 4th Ave. tayybeh.com Haifa 410 W Georgia St. haifabarandfood.com

I

t’s a second gold win in a row for Delara, but no wonder: chef-owner Bardia Ilbeiggi’s kind personality is reflected in the food. Said one judge, “It always feels like it has a mother’s touch no matter how elevated or presented.” Any braised dish is good here, but the fesenjoon is the star: a delectable, sweet and tangy stew of walnut and pomegranate molasses with slow-cooked duck leg. (Tahdeeg, Iranian crispy rice, is an essential side.) The herbed, crispy potato pancakes (kookoo sibzamini) are delightful, too, and as light on the palate as the fresh, breezy interior design of the space is on the eyes. Silver winner Zarak is hot on Delara’s heels, continuing to serve up platters of Afghani comfort food with bold, beautiful flavour. The cocktail program here is just as impressive (Dr. Damji’s negroni is made with Black Mission fig-infused gin and cardamom Campari). Bronze goes to Syrian/ Lebanese spot Yasma this year, where expertly charcoal-grilled kebabs and fried kibbeh stuffed with minced lamb are just two of the top-tier elements on the menu.

SUYO

BEST LATIN AMERICAN ★ SUYO MODERN PERUVIAN 3475 Main St. suyo.ca

★

S

uyo isn’t just a restaurant—it’s a celebration. Maybe it’s the buzzing energy, the wildly inventive cocktails

or that first bite of arroz con pato (our judges swore it’s the best duck in the city). Whatever it is, stepping inside feels like an event, which is why it earned gold this year in its category. “Stunning,” said one judge, calling it the perfect mix of “modernity and class with the neighbourhood vibe of Main Street.” Chef Ricardo Valverde’s modern Peruvian menu delivers knockout flavours, from citrus-forward ceviches and delicate tiraditos to a beef tartare-lomo saltado hybrid that just

Chancho 2096 Commercial Dr. chancho.ca

works. And the drinks? Max Curzon-Price,

★

with elaborate backstories (and the occa-

El Gato Gab Gab 2650 Main St. elgatogabgab.com

Vancouver Magazine Restaurant Awards’ Bartender of the Year for 2024, shakes up some of the city’s best cocktails—often sional chicken heart garnish). “The best in the city!” raved one judge. Chancho takes silver, still ruling as the city’s go-to for fall-apart tender slow-cooked pork, zippy

DEL ARA/JACQUILINE JOHNS

HONOURABLE MENTIONS

salsas and scratch-made heirloom corn

Baja Racing 3364 Cambie St. bajaracingsportsbarbc.com

Gato Gab Gab, the buzzy new Mexican

La Mezcaleria 1622 Commercial Dr. lamezcaleria.ca

tortillas. And the bronze medal goes to El cocktail bar from Boxset Collective, dishing out West Coast-inspired dishes like chicken skin chilaquiles with a delicate onsen egg, charcoal-grilled rainbow trout tacos and carnitas ribs with sticky fish sauce caramel.

BEST PATIO >> Maxine’s Café and Bar | 1325 Burrard St., maxinescafebar.com

Winning patios in Vancouver usually focus on the view—over the water, to the mountains—but our pick for Best Patio this year is all about vibes. On a glorious spring day, it’s a race to grab a reservation for one of Maxine’s outdoor tables lined with French bistro chairs settled amongst its urban garden on Burrard Street. The lucky few channel a lazy Paris afternoon over a glass of happy hour sparkling (a bargain at $7), excellent steak tartare (with smoked egg yolk and comté) and frites, and press repeat. And should the weather not agree? A covered breezeway features those same bistro chairs, heaters and cozy blankets—sub that sparkling for a perfectly executed old fashioned or two, and you’re set.

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★ 36 RESTAURANT AWARDS // winners TH

BEST VIETNAMESE ★ CRAB HOT LAU

2141 Kingsway crabhotlauvancouver.ca

★

Lunch Lady 1046 Commercial Dr. thelunchlady.com

★

Anh and Chi 3388 Main St. anhandchi.com

C

rab Hot Lau scores gold in this category for the second year in a

row. The family-run Northern Vietnamese eatery “specializes in dishes beyond the expected,” said one judge. Think: a complex and deeply aromatic bun riêu cua đồng (crab ball soup) that arrives with lumps of fresh crab meat and succulent pork. The rice field crab hot pot and crispy crab spring rolls are two other exceptional dishes that have taken the restaurant to legendary status. Silver goes to Commercial Drive staple Lunch Lady—where the subtle-yet-punchy wagyu phở bò stands out as a luxe take on a classic (do not sleep on up-

BOTANIST

grading it to the satay version), as does the lúc lắc (often called

HONOURABLE MENTIONS Cafe Xue Hue 2226 Kingsway 604-454-9940 Bun Cha Ca Hoang Yen 5155 Victoria Dr. bunchacahoangyen.com

shaking beef in English)— which can rival any steakhouse for its exceptional cookery.

Bronze goes to Anh and Chi for its lively, buzzy atmosphere and renowned dishes (the sticky fish sauce chicken wings are legendary).

BEST UPSCALE CONTEMPORARY ★ BOTANIST

1038 Canada Pl. botanistrestaurant.com

★

L’Abattoir 217 Carrall St. labattoir.ca

★

Boulevard 845 Burrard St. boulevardvancouver.ca

HONOURABLE MENTIONS AnnaLena 1809 W 1st Ave. annalena.ca Published on Main 3593 Main St. publishedonmain.com CRAB HOT L AU/LEIL A K WOK

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e’ve shaken things up a little bit this year: thanks to the barrage of fantastic restaurants that could technically fit into a Contemporary category, we’ve decided to split it into two more specific awards—Upscale and Informal (see page 42)—so that even more world-class eateries could get some love.

While the definition of “upscale” has certainly shifted over the past few years (fewer white tablecloths, patrons wearing limited-edition sneakers instead of loafers), exceptional service, quality of food and a “special occasion” vibe remains the hallmark of this category. Botanist, our gold winner in the category, dazzled our judges with expertly crafted dishes like black pepper-crusted salmon with salmon roe, smoked buttermilk kohlrabi and celeriac and pan-seared scallops that takes inspiration from chef Hector Laguna’s Mexican heritage with its salsa macha, fermented jalapeno, green apple and pork jowl. Our judges said that—whether you’re partaking in the hyper-local tasting menu or dining à la carte—Laguna “spares no expense in creating an experience for the diner.” L’Abattoir scores silver thanks to what one judge named as the ability “to impress time and time again.” That’s due to chef Lee Cooper’s unyielding dedication to inventive takes on French-inspired West Coast cuisine: the baked Pacific oysters with whipped garlic butter and black truffle is a perfect example. Bronze goes to Boulevard, which, under chef Alex Chen, has continued to showcase outstanding West Coast cuisine—like the knockout seafood tower that features unique items like pastrami steelhead and mussels escabeche.

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BEST AFRICAN AND DIASPORA ★ MOLTAQA 1002 Mainland St. moltaqarestaurant.ca

★ Fassil

5-736 E Broadway fassil.ca

★ Baby Dhal Roti 2707 Commercial Dr. babydhalroti.com

HONOURABLE MENTIONS Kilimanjaro Snack House 789 Kingsway kilisnackhouse.com Axum 1279 E Hastings St. axumrestaurant.ca

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aletown’s Moroccan hot spot scores gold this year. Our judges praised Moltaqa for its charming environment (“beautifully decorated, with the scent of sandalwood incense gently wafting from wooden burners”) as well as its deeply, but subtly, spiced cuisine. From the Moroccan classic chicken pastilla that features a “crackling crisp house-made phyllo pastry” to the slowcooked lamb tagine enhanced with stickysweet figs and apricots to the made-in-house merguez braised in an electric harissa, each dish is an exercise in both complexity and restraint. Taking silver this year is Fassil, with its traditional Ethiopian cuisine. From bouncy and sour injera to its various wots (spiced stews; a must-try is the lentil-based misir, which features berbere powder), dining at the Broadway restaurant is what one judge called “a fun, hands-on experience... where you feel like family.” Bronze goes to Commercial Drive darling Baby Dhal Roti and its homestyle Caribbean fare—do not miss the rich, braised oxtail with the buss up shut roti.

BEST AFTER-WORK DRINKS >> Como Taperia | 201 E 7th Ave., comotaperia.com After-work drinks are a time-honoured tradition. And when we’re able to nab a table (or a coveted bar seat) at Como Taperia, it goes from “just” drinks to a moment worthy of everything from resetting a stressful day to a celebratory toast. Any one of the six G&Ts on the menu is an ideal way to say cheers to finishing a work project, but we’re also partial to the Spanish vermut on tap (which also has the effect of making you feel truly in-the-know about what’s “in” in the current beverage scene). Post-work drinks aren’t complete without an array of snacks, and from the rotating bar-side pintxos to the must-order fried eggplant with honey and rosemary, Como knocks it out of the park every single time.

MOLTAQA/LEIL A K WOK

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BEST INFORMAL CONTEMPORARY ★ BAR BRAVO 4194 Fraser St. bravovancouver.com

★ Nightingale

1017 W Hastings St. hawknightingale.com

★ Bar Susu

209 E 6th Ave. thisisbarsusu.com

HONOURABLE MENTIONS Torafuku 958 Main St. torafuku.ca Folke 2585 W Broadway folkerestaurant.com

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plitting the Contemporary category in two means a chance to highlight the restaurants where “New Canadian” cuisine shines and is distinctly Vancouver in nature. Yes, this is due to the food served, but the environment is also reflective of our city’s laidback attitude: casual but not counter service, the ideal restaurant for an impromptu date night. Last year’s Best New winner, Bar Bravo, clinches gold this year thanks to its inventive, seafood-focused menu (including an exceptional dry-aged fish program) and what our judges called a “special room with unrivalled energy.” You can’t go wrong when ordering here, but you don’t want to miss the fremantle octopus (with brava sauce, salsa verde and labeh) or the squid tagliolini, which arrives dotted with briny olives. “I love the vision of the menu—it’s the perfect size with something that seems to work for every occasion,” said one judge. Local favourite Nightingale takes home silver this year—last year it was our editors’ pick for Best Any Occasion, and that reputation still stands. The menu is ambitious, showcasing the full spectrum of West Coast fare, from charred miso-marinated mackerel to locally grown parsnips and carrots lacquered in chimichurri to its expertly crafted wood-fired pizza. After rising from the ashes of a literal fire and re-opening in its original location, Bar Susu takes bronze thanks to its innovative wine and small plates program (do not miss the forever-favourite fried maitake mushrooms).

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BAR BRAVO

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winners // 36 TH RESTAURANT AWARDS

BEST ITALIAN ★ ELIO VOLPE

540 W 17th Ave. eliovolpe.com

★

CinCin 1154 Robson St. cincin.net

★

La Quercia and L’Ufficio 3689 W 4th Ave. laquercia.ca

WILD BLUE/LEIL A K WOK

BEST WHISTLER ★ WILD BLUE

4005 Whistler Way wildbluerestaurant.com

★

Araxi 110–4222 Village Sq. araxi.com

★

Il Caminetto 4242 Village Stroll ilcaminetto.ca

T

hough resort-adjacent and tourist-focused spots abound in Whistler, our gold winner, Wild

Blue, proves that the town can be defined by world-class cuisine as much as by its slopes. The buzzy restaurant is often full of locals (a great sign) and, as one judge stated, “The food by chef

HONOURABLE MENTIONS Giardino 1328 Hornby St. umberto.com/giardino Savio Volpe 615 Kingsway saviovolpe.com

★

T

he newest edition to the Banda Volpi Group’s extraordinary catalogue of restaurants (Pepino’s, Caffè La Tana) came out swinging this past year. Cambie Village hot spot Elio Volpe secured gold with its casual-yet-refined coastal Italian cuisine. One judge said it all in one word: “Exceptional.” The chewyyet-crisp crust of the restaurant’s famed wood-fired pizza stands up to the weight of an array of toppings (like a mountain of lambrusco onions, squash and burrata) while the expertly cooked pasta (like the spaghetti alle vongole that features bouncy calamari in addition to bivalves) is enough to get the top eaters in the city to drop their jaws in awe. Shared plates like a crackling-crisp branzino and arancini bursting with artichoke hearts make the restaurant ideal for groups, while the bustling bar area establishes a fantastic environment for a solo meal. CinCin is a longstanding vet of our awards and proof that consistency is a necessity when it comes to mastering cuisine. It grabs silver this year thanks to its wood-fired proteins (the Alberta lamb rack is a standout) and delicate handmade pastas (the rigatoni with stracciatella an example of true Italian-style simplicity). Bronze goes to La Quercia and L’Ufficio for their authentic lesser-seen dishes like tripe on toast and strangolapreti (a gnudi-like pasta) served with smoked ricotta and brown butter.

Alex Chen is masterful with exquisite presentation.” Chen’s seasonal menus are a commitment to local farmers and artisans, which is evident in the lengthy selection of West Coast oysters, but it’s the creativity of dishes like a bone-in bacon chop with apple cider glaze and geoduck house-made linguini that truly stand out. The late-night menu, too, is a best-kept-not-so-secret in town for those looking to extend their evenings into the wee hours. Longstanding favourite Araxi takes home silver this

HONOURABLE MENTIONS Bar Oso 150–4222 Village Sq. baroso.ca Red Door 2129 Lake Placid Rd. reddoorbistro.ca

year with its dedication to farm-to-table cuisine. Dishes like Ocean Wise prawn and Pemberton carrot risotto highlight the choice for hyper-local ingredients while always elevating them into something more than the sum of their parts.

Bronze goes to Whistler Italian staple Il Caminetto, where dishes like sumptuous Chilliwack duck sugo with ricotta gnocchi shine due to the restaurant’s commitment to local ingredients when possible—and top-tier Italian imports where necessary.

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BEST JAPANESE ★ OKEYA KYUJIRO 1038 Mainland St. okeya.ca

★

Tetsu 775 Denman St. tetsusushibar.com

★

Sushi Hil 3330 Main St. sushihil.com

F

or two years running, Okeya Kyujiro has earned gold for its

immersive dining experience.

“From the traditional prayers, hand carving skills, traditional tea ceremony and more, this is more than dinner,” raved one judge. And when the food arrives, wow: grilled eggplant and wagyu are gloriously lush, and clay-pot rice cooked during the meal is deeply flavoured with fish broth, its pearly texture perfect.

Tetsu brings home silver for its intimate, omakase-style menu. “The local spot prawn nigiri—glazed with Chinese

MARILENA/ALLISON KUHL

Shaoxing wine—may be the most incredible bite of sushi

HONOURABLE MENTIONS Dosanko 100–566 Powell St. dosankorestaurant.ca Oku Izakaya 2 Water St. okuizakayabar.com

I have had all year,” said one judge. Chef Hilary Nguy’s expert execution on sushi and sashimi out of his Main Street boîte, Sushi Hil, earns his restaurant bronze this year, with delightful takes like spicy toro sashimi and Hokkaido scallop steamed in

BEST VICTORIA ★ MARILENA CAFE AND RAW BAR

sake butter.

1525 Douglas St. marilenacafe.com

★

The Courtney Room 619 Courtney St. thecourtneyroom.com

★

Cafe Brio 944 Fort St. cafebrio.com

HONOURABLE MENTIONS Ugly Duckling 543 Fisgard St. uglyducklingrestaurant.ca

OKE YA K YUJIRO

Part and Parcel 2656 Quadra St. partandparcel.ca

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ictoria’s dining scene has been nothing short of impressive as of late, so we thought it was about time we revisited Vancouverites’ staple Island getaway for this year’s awards. Scoring gold is Marilena Cafe and Raw Bar, for what one judge described as “raising the bar for fine dining and service in the city.”

Its menu is impeccably tailored to the setting: highlighting the elegant simplicity of sustainable, local seafood. An expansive selection of expertly sliced nigiri, sushi and sashimi showcases a dedication both to the craft and to high-quality products, while the creativity of dishes like lingcod Bourguignon (with local bacon, pearl onions, potato and mushrooms) and crispy lobster tacos proves that simple ingredients can produce the most memorable dishes. The Courtney Room takes home silver this year with its tightly constructed plates that explore the bounty of local Vancouver Island ingredients—do not miss the B.C. side stripe shrimp toast (it comes on local sourdough) or the lamb bacon tagliatelle. Bronze goes to Cafe Brio, a longstanding local favourite for vibey, farm-fresh dinners (the rabbit terrine is a highlight) that has been taken over by new owners and is full of buzzy energy.

BEST SPECIAL OCCASION >> Hawksworth | 801 W Georgia St., hawksworthrestaurant.com

There are some nights (anniversaries! proposals!) for which a dinner at your go-to neighbourhood joint just won’t do. These are the moments that are meant to be remembered for the event itself, sure, but let’s face it—we’re also looking for outstanding service, luxurious plates and an impressive beverage program. For this, we at Vanmag turn to Hawksworth. The rooms—yes, there are three distinct spaces—speak for themselves with their impeccable elegance. And chef David Hawksworth’s diverse yet distinctly West Coast cuisine only elevates it further. Whether you’re splitting a local Bradner Farms ribeye or indulging in the four-course tasting menu (adding the beef tallow nugget potatoes is a must), the dining experience is always one to remember.

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BEST THAI ★ MAENAM

1938 W 4th Ave. maenam.ca

★

Song by Kin Kao 317 E Broadway songyvr.com

★

Unchai 2351 Burrard St. unchai.ca

I

t feels like chef Angus An is always announcing a new project—whether that’s a new

location of Fat Mao noodles or a collab with Main Street Brewing— but even with such a busy schedule, his original room, Maenam, is dependably, impressively excellent. “Consistency, focus and passion are still going strong after all these years,” said one judge.

We’ve lost count now of how many times Maenam has won gold, but here we are again, still as in love with the Kitsilano spot as ever.

From the crispy rice salad to the Massaman lamb curry to the stirfried purple eggplant, every dish hits that salt-fat-acid-heat sweet spot with a bang... and somm Kurtis Kolt provides a wine list

HONOURABLE MENTIONS Zab Bite 4197 Fraser St. zabbite.ca Thai Basil Multiple locations thaibasilvancouver.ca

FAT MAO NOODLES

that plays along beautifully. Taking silver is Song by Kin Kao, which one judge praised as “a place to recommend to anyone,” citing the room’s intoxicating energy and noting the lemongrass wings and mushroom stir-fry with silken tofu as standouts on a menu full of delights—come with an appetite if you go for the set menu. Unchai is back on the podium this year, snagging bronze for its authentic (and delicious) dishes from a wide range of Thai regions.

BEST CASUAL ★ FAT MAO NOODLES

Multiple locations fatmaonoodles.com

★

Chinatown BBQ 130 E Pender St. chinatownbbq.com

★

AJ’s Brooklyn Pizza Joint 325 E Broadway ajsbrooklynpizza joint.com

HONOURABLE MENTIONS La Grotta del Formaggio 1791 Commercial Dr. lagrottadel formaggio.com Skewers 26 Powell St. skewerspitabar.com MAENAM/AL AINA MICHELLE PHOTOGRAPHY

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bowl of nham ngeaw (tomato soup piled high with pork ribs, vermicelli, mustard greens, fried garlic and red cotton tree flowers) from gold winner Fat Mao Noodles will surely have your dining partner pulling a Chappell Roan and asking if it’s “casual now”—because even though this category is celebrated for laidback eats, these restaurants take being chill very, very seriously. From the simple but delicious mapo tofu to the glorious braised duck noodles, Fat Mao’s Chinatown and Downtown locations consistently serve up hot bowls of balanced brilliance dreamed up by chef Angus An. Just a few blocks away from this noodle shop’s downtown digs is silver winner Chinatown BBQ, an unfussy neighbourhood gem known for—you guessed it—kickass barbecue. The barbecue pork is a classic that’s just as good out of a takeout box, but for the full feel-good lazy-Susan experience you’ll want to dine inside the cozy room splashed with vintage art and abuzz with regulars. And, while we’re celebrating casual eats in this category, Chinatown BBQ’s more glamourous dishes also deserve a nod: for a showstopper, order the Chef’s Secret recipe barbecue goose two days in advance. In fact, you’ll also want to plan ahead a bit to grab a pie at bronze winner AJ’s Brooklyn Pizza Joint—if you haven’t been, you can spot this restaurant from the consistent lineup of pizza-hungry patrons sheltering from the rain under East Broadway awnings.

Once inside, it’s obvious why so many are willing to wait: it takes the team three days to make the doughy foundation of these massive pies. Diners choose from New York, Sicilian style or deep-dish Detroits, and it’s tough to go wrong. Actually, with the spirit of a Brooklynite, we’ll give it to you straight: the Roni Detroit is elite. Crispy pepperoni curled into cups tops this thick legend of a dish, and the cheesy corners that lace artfully up around the crust are an architectural marvel.

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BEST INDIAN ★ SULA

1708 Davie St. sulaindianrestaurant.com

★ Vij’s

3106 Cambie St. vijs.ca

★ Lila

3941 Main St. lilarestaurant.ca

HONOURABLE MENTIONS Tasty Indian Bistro 1261 Hamilton St. tastybistro.ca Dosa Corner 6181 Fraser St. dosacorner.ca

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he shift this year to only include Vancouver-based restaurants in our 2025 awards

(apologies to our suburban friends!) sees an overhaul of the winners in this category. Sula’s new Davie location takes gold for its “sense of confidence, and an ambitious menu that doesn’t shy away from big, uncompromising flavours,” noted a judge. The tamarind curry salmon is a standout dish: lush and cleanly spiced, the brightness of tamarind cuts through the rich fish. Stalwart Vij’s wins silver for a menu that has evolved to become personal and elegant, from crisp green banana pakoras in a superbly balanced tomato cream curry to a gorgeous slow cooked goat curry, thrumming with cumin and ginger. Lila, the plant-forward brainchild of Meeru Dhalwala (Vij’s) and Shira Blustein (The Acorn), takes home bronze for dishes that are cooked in beautifully balanced spiced braises, rather than just dressed.

BEST GROUP DINING >> Rajio Public House | 3763 W 10th Ave., rajiopublichouse.com There are plenty of restaurants with private rooms or long tables ready to host a gaggle of buds and their latest plus-ones for your birthday, but there’s a celebratory feeling in this laidback izakaya that makes it the ideal place for getting the whole gang together. (Provided that the “whole gang” tallies up to no more than 10.) Every night, the staff will break out the sparklers and perform a raucous b-day chant at the top of their lungs that the rest of the room can’t help but join in on—a tradition Rajio shares with sister restos including Raisu and Kingyo. But birthday or not, this lively room is built for sharing: order crispy kushi katsu by the piece and then argue with your besties about who ate all the eel skewers.

SUL A/LEIL A K WOK

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BEST UPSCALE ★ ANNALENA 1809 W 1st Ave. annalena.ca

★ Okeya Kyujiro 1038 Mainland St. okeya.ca

★ Published on Main 3593 Main St. publishedonmain.com

★ Elisa

1109 Hamilton St. elisasteak.com

HONOURABLE MENTIONS St. Lawrence 269 Powell St. stlawrencerestaurant.com Mott 32 1161 W Georgia St. mott32.com

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xtra-special occasions call for extra-special restaurants, and our Best Upscale winners are happy to take on the responsibility of hosting your most important meals. AnnaLena, a west side treasure and a usual suspect on our annual list of awardees, takes gold. But the win didn’t come easy—one judge was quick to point out that it’s not past accolades that make AnnaLena extraordinary, it’s that the restaurant “continues to impress time and time again.” The dry-aged lamb saddle with ajvar and cauliflower, and the sweet onion and bacon tart with Munster cheese are recent favourites, and the so-good-they-couldn’t-dare-take-it-off-the-menu torn bread has earned icon status. It’s obvious that chef Michael Robbins doesn’t rest on his laurels (like winning both a Michelin star and our Restaurant of the Year award two years in a row), he runs farther and faster: AnnaLena’s dessert is, fittingly, served on the sole of a shoe. While our gold recipient embraces a quirky charm, silver winner Okeya Kyujiro leans into honest grandeur. Most omakase experiences could be considered dinner and a show, as each small plate is prepared right in front of diners, but this spot takes the entertainment up a notch with interactive theatrical experiences like live music, Buddhist chanting and demonstrations of traditional art. In the hands of a less-knowledgeable team it could be gimmicky, but this show is just as authentic as the ingredients are: nearly all the 20-plus courses are made with fish and produce straight out of Japan. The menu changes often, but the delicate chawanmushi, meticulously prepared nigiri and hot ramen bowls are always on point. Bronze is a tie, awarded to both Published on Main and Elisa, the former a rich and rebellious eatery with dishes like Dungeness crab with green grapes and koji and the latter a stalwart steakhouse grilling grass-fed rib eyes and 40-day dry-aged striploin.

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WINNERS // 36 TH RESTAURANT AWARDS

BEST CHINESE ★ DYNASTY

108–777 W Broadway dynasty-restaurant.ca

★

Mott 32 1161 W Georgia St. mott32.com

★

Chef’s Choice Now closed

HONOURABLE MENTIONS Chinatown BBQ 130 E Pender St. chinatownbbq.com ELISA/LEIL A K WOK

BEST STEAKHOUSE ★ ELISA

1109 Hamilton St. elisasteak.com

★

Gotham 615 Seymour St. gothamsteakhouse.com

★

Hy’s 637 Hornby St. hyssteakhouse.com

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ancouver loves a great steak, and Elisa keeps proving it’s the best.

For the second straight year this

Yaletown staple takes gold, blending

Bao Bei 163 Keefer St. bao-bei.ca

★

D

ynasty, our gold winner once again, is a place our judges consistently describe as celebratory... but the team aces a casual dim sum lunch, too. This year, the judges praised this standout amongst our city’s big, classic, banquet-style-dish-serving Hong Kong-Cantonese restaurants for having the best “wok hei vigour” in town. Always delivered with impeccable service, the typhoon shelter Dungeness crab with sticky rice is one of the best centrepiece dishes around, but while the restaurant is a master of seafood, the chefs are also no slouch with other proteins or vegetarian dishes: mushroom-stuffed napa cabbage is served with ceremony, and the soy chicken and braised duck are renowned.

“Dynasty is at the top of its game and has every intention of staying there,” said one always-impressed judge. Mott 32 is an all-star contender, too, taking home the silver this year and wowing judges as it has since its opening with its famous Peking duck and a sumptuous, gilded space that makes any meal feel like a special occasion. Our bronze winner, Chef’s Choice, sadly closed its doors in January, after judges had completed their voting— but they set a high bar for dim sum and seafood in this city, and that legacy will live on. We’ll be watching chef Tommy Pang’s next moves with great interest.

old-school decadence with modern, ingredient-driven finesse. “The room feels like an occasion,” said one judge.

Every cut here is next-level—sustainably farmed, expertly sourced and grilled over B.C. birch, apple and alder woods for a smoky depth. The wine list? Meticulously curated. The service?

Flawless. And the sides? Indulgent yet essential—the burgundy truffle and comté mac and cheese had judges raving. While the A5 wagyu and dry-aged rib eye reign supreme, the sleeper hit is the whole chicken, slow-roasted in a jus of garlic, lemon, tarragon, thyme and winter truffle. Elegant but never stuffy, indulgent but never excessive, Elisa nails the balance between nostalgia and innovation. Gotham edges up to silver,

HONOURABLE MENTIONS Black and Blue 1032 Alberni St. blackandbluesteakhouse.ca CPrime 1015 Burrard St. cprime.ca

earning raves for its flawlessly cooked cuts and refined atmosphere. Hy’s takes bronze, dishing out old-school charm, pitch-perfect rib eyes and a side of nostalgia (looking at you, onion rings and cheesy bread).

DYNAST Y/LEIL A K WOK

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★ 36 RESTAURANT AWARDS // winners TH

BEST CHAIN ★ NOOK

Multiple locations nookrestaurants.com

★

La Taqueria Multiple locations lataqueria.com

★

Sula Multiple locations sulaindianrestaurant.com

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t’s a two-fer for Nook, scoring gold again this year for its cozy,

comforting rooms that “nail rustic Italian in a way many one-off Italian spots struggle to,” as one judge said. Perfect cacio e pepe and simply elegant margherita pizzas speak to the chain’s ability to consistently deliver excellence, and its housemade pasta is perhaps best spotlighted in the orecchiette with spicy fennel sausage and chili. La Taqueria takes home silver for great-value items like its pescado estilo baja, made

FOLKE

with battered wild fish and topped with chipotle and

HONOURABLE MENTIONS Bufala Multiple locations bufala.ca

poblano mayo, “and when the room is packed and noisy, it’s a blast of a place to spend a few hours,” noted one judge. And Sula

Maruhachi Ra-men Multiple locations maruhachi.ca

nabs bronze for its meld of

*Cactus Club Cafe moved into the Hall of Fame in 2024, and was not judged in the Best Chain category

tacular dish of Salt Spring

traditional Indian dishes with modern twists—like the marvai gassi, a specIsland mussels with caramelized onions, tangy with tamarind and coconut.

BEST PLANTBASED ★ FOLKE

2585 W Broadway folkerestaurant.com

★

The Acorn 3995 Main St. theacornrestaurant.ca

★

Lila 3941 Main St. lilarestaurant.ca

HONOURABLE MENTIONS Do Chay 1392 Kingsway dochay.ca Viet Family 1414 Commercial Dr. vietfamilyvegan.ca

NOOK

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“F

olke has quickly made a name for itself,” said one judge of the Kits hot spot and gold winner. “Its ever-changing menu showcases just how versatile vegetables can be.” Chef Colin Uyeda doesn’t just swap plants for animal protein—he makes them the star. “His food feels transformative,” raved one judge. Another delivered the ultimate omnivore compliment: “I forgot I was eating an entirely plant-based meal.” The tapioca dumplings are slippery, chewy and floating in ponzu broth so fantastic one judge had to remind themselves to chew. And the carrot dish is a standout with three wildly different textures, somehow all magic. Yes, Folke made waves with its no-tipping model, but as one judge put it: “It continues to excel because of the food.” Even the most devoted carnivores leave impressed.

Silver goes to The Acorn, a longtime leader in Vancouver’s plant-based scene that continues to dazzle with inventive, expertly plated dishes that shine a spotlight on locally farmed and foraged ingredients (the beet dish with preserved lemon is a standout). Our bronze winner, Lila, is the breakout newcomer, drawing a devoted following with its playful, market-driven plant-based Indian dishes (we highly recommend the potato and cauliflower pakoras) in a laidback, welcoming space.

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BEST KOREAN ★ ZOOMAK

KOREAN TAVERN

52 Alexander St. zoomakyvr.com

★ Ju

782 Cambie St. jurestaurant.com

★ Sumi Korean 5628 Victoria Dr. 604-620-9235

HONOURABLE MENTIONS Kook 211A–2800 E 1st Ave. kookbbq.ca Sura Korean Cuisine 1518 Robson St. surakoreancuisine.com

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old medal winner Zoomak bills itself as a modern Korean tavern—but the sophistication

of the cooking goes far beyond bar food. “There’s definitely some serious cooking going on,” said one judge. Crisp-skinned pork bossam is served with housemade kimchi— kimchi that shines when served warm over simply steamed tofu, too.

The Korean fried chicken and pork belly are also go-tos in this room with notably friendly and attentive service, but our judges had a tough time playing favourites: “It’s hard to choose a dish when everything is better than the last.” But even with the elevated food, the overall vibe is warm, and fun, with a price point and attitude that’s all about ease and accessibility. Newcomer Ju snags a silver for elegantly fusing Korean flavours with French culinary technique to create something truly unique with every edition of the chef’s tasting menu; the cocktail list is just as meticulously crafted.

Over on Victoria Drive, Sumi Korean earns bronze for its casual comfort food—combos of bulgogi, goonmandu, haemul pajeon, soontofudubu and more make for a quality familystyle experience.

ZOOMAK

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★ 36 RESTAURANT AWARDS TH

JUDGES ★ Hussain Askari is a sommelier and marketing consultant who specializes in fine wines from around the world. His extensive travel and time abroad has expanded his horizons, enriching his passion for food, beverage and hospitality.

★ Ryan Benn is the CEO and group publisher of Alive Publishing Group Inc. and Canada Wide Media Limited.

★ Gail Johnson is a veteran journalist and co-founder of Stir, a site dedicated to local arts and culture.

★ Lee Man is a founding judge for the Chinese Restaurant Awards and a longtime contributor to Vancouver, Montecristo and other publications.

★ Brendon Mathews is a judge of the Chinese Restaurant Awards and a freelance food writer with expertise in Chinese cuisine.

★ Neal McLennan is Vancouver magazine’s wine and spirits editor, and a freelance food and travel writer for the Globe and Mail, Western Living and other publications.

★ Franco Michienzi is an awardwinning wine director (he earned the title of Sommelier of the Year in the 2023 Vancouver Magazine Restaurant Awards), a hospitality veteran and a lover of all things food.

★ Mijune Pak is an international food and travel personality, host for Michelin Guide Vancouver and resident judge on Top Chef Canada.

Triedand true.

If you're like most, your first pair of Blundstone boots isn't your last.

Comfort, dry feet, excellent service.

That's the truth of it.

★ Sylvia Potvin is the president and owner of Vancouver’s Pacific Institute of Culinary Arts. She is passionate about all things food—whether that’s growing, cooking, eating or talking about it.

★ Hanna McLean is a Vancouver-based journalist with a passion for food, beverage, travel and lifestyle writing. She enjoys exploring new restaurants and bars in Vancouver and beyond, where she draws inspiration for her writing as the editor-in-chief of Dished.

★ Treve Ring is a wine writer, editor, judge, speaker and traveller. When not tasting at the Trevehouse, she’ll be found on a plane or in a vineyard.

★ Jacob Sweetapple is an award-winning international bartender and spirit education specialist and the managing partner at Notion Concepts, a hospitality and events agency working with brands from around the world.

★ Lindsay William-Ross is the editor-inchief of Vancouver Is Awesome and the lifelong foodie behind V.I.A.’s “Forking Awesome” newsletter and TikTok. She was previously the food editor of Daily Hive, senior editor of Vancity Buzz and editor-in-chief of LAist.com.

★ Jenice Yu is the founder and CEO of Fresh Ideas Start Here. She is a seafood-industry veteran, vice-president of Les Dames d’Escoffier B.C. Chapter and a judge for Canada’s 100 Best and Chinese Restaurant Awards.

Aust 1968West 4th A 37WaterSt

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★ Jason Yamasaki is the group sommelier for Joey Restaurants, overseeing the wine program for over 50 locations across North America. He also serves as an ambassador for Chianti Classico and leads trade seminars and wine events for Top Drop Canada.

2025-04-14 11:26 AM

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We Help.

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★ 36 RESTAURANT AWARDS // special recognition TH

★ BURDOCK AND CO

HALL OF FAME

SUSTAINABILITY 2702 Main St. burdockandco.com

Y

ou can’t talk about sustainability in Vancouver without referencing chef Andrea Carlson. For over a decade she has been spearheading green initiatives at her restaurant—our 2025 Sustainability Award winner, Burdock and Co—by partnering with local, small-scale farmers, producers and fishers. With a goal of supporting local food security, Burdock has paved the way with its sustainable practices by not just building extensive systems (like recycling, composting and a no-waste delivery system), or by having an upcycled room, but also by meeting customers where they, too, can be influenced: through highlighting the inherent perfection of seasonal produce. The dishes at Burdock and Co don’t scream crunchy granola; instead, these plates lean fine-dining in quality but at their heart are love stories to humble, local ingredients. Take the Bergamot dish on this year’s February/March menu: it featured pommes Anna, rosemary smoked potato and potato skin cream. Using every part of a single ingredient and turning it into an exploration of flavour and texture takes time-honed skill, and by doing just that Carlson and her team have evolved the now canonical term “farm to table” to even greater heights.

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PRESENTED BY CACTUS CLUB CAFE

BURDOCK AND CO/HAK AN BURCUØGLU

CHEF MICHEL JACOB

I

PINO POSTERARO/LIA CROWE

CIOPPINO’S/LIA CROWE

CIOPPINO’S

I

t’s really gone. When chef Pino Posteraro announced the closing of Cioppino’s at last year’s Restaurant Awards it seemed unreal. A legendary spot, still very

much at the top of its game both in cooking and patronage, isn’t supposed to close. Surely this was going to be simply a retool or relaunch, right? But as the months marched on it became clear that such was not the case. It’s tough to overstate the impact of Cioppino’s on the dining scene here— there’s no such thing as a great food city without a great Italian restaurant and for 25 years that was Cioppino’s. It was lauded not just here—at Vanmag we had to split Italian into two categories (Upscale and Casual) so other Italian restaurants would have a chance to know what winning felt like—but internationally as well, where it was frequently recognized as one of the great temples of Italian food on the globe. Will we see Pino again? Here’s hoping a chef with so much to give will return in some form, but the Yaletown institution he built that anchored our food scene for so long belongs to the ages now. Grazie mille, Cioppino’s.

f anyone set the gold standard for fine dining in Vancouver, it was Michel Jacob. The legendary chef behind Le Crocodile is one of two 2025 inductees into the Vancouver Magazine Restaurant Awards Hall of Fame—an honour befitting a man who shaped the city’s culinary landscape one buttery plate of Dover sole at a time.

When Jacob opened Le Crocodile in 1983, it was in a modest space. But as demand grew, so did the restaurant, eventually settling into its longtime home on Burrard Street. Jacob’s impeccable French-Alsatian cuisine and unwavering standards made Le Crocodile a powerhouse, drawing in scores of loyal regulars, visiting celebrities and ambitious young chefs eager to train under his watchful eye. The kitchen at Le Croc became an incubator for talent, launching the careers of some of Canada’s most celebrated chefs, including David Hawksworth, Ned Bell and Jacob’s successor, Rob Feenie.

Though Jacob retired last year, Le Crocodile remains a beacon of French fine dining (see page 37, where Croc snagged bronze), with Feenie helming its next chapter. The legacy? Still impeccably plated, still très magnifique. This Hall of Fame nod isn’t just for Jacob’s past achievements— it’s a testament to culinary standards so high that this legacy refuses to fade. Even after he hung up his toque, Michel Jacob’s influence on Vancouver’s dining experiences is, well, eternal. ­

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★

IMAGE CREDIT

Chef Michel Jacob hung up his apron at the end of 2024, but will remain an influence on the city’s dining scene for years and years to come.

TANYA GOEHRING

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★

Chris Reilly (left) and Tara Davies (right) keep the drinks coming for thirsty Vancouverites.

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TANYA GOEHRING; PHOTOGRAPHED AT HAWKSWORTH

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SOMMELIER + BARTENDER OF THE YEAR // 36 TH RESTAURANT AWARDS

SOMMELIER OF THE YEAR ★ CHRIS REILLY

Hawksworth & Nightingale

I

n the public’s mind, a sommelier arrives on this earth with a preternaturally amazing palate and an encyclopedic knowledge of great vintages for every region. But while being able to blindly ID an off-dry chenin from the Loire’s 2001 vintage is admittedly a cool skill, it’s not super helpful when a tableful of conference-goers wants something familiar to go with their burgers. A great somm can balance the reams of factual details underpinning the art of winemaking with deciphering the more pressing needs of their customers— and few somms can read the room better than Nightingale’s Chris Reilly.

Wine wasn’t a big part of Reilly’s life growing up in Kaslo, B.C., and even after relocating to Vancouver and working in hospitality it was more of an afterthought than a driving force. But as is so common in the industry, it was his interactions with those who have a passion for wine that drew him toward his true calling. The first was a GM at The Boathouse in Richmond—Michael Moller—who saw something in the young bartender, and from there Reilly was blessed to interact with a number of individuals along his path who poured encouragement on his dream. But it wasn’t until he arrived at Hawksworth in 2018 that the promising young somm took a leap into the ranks of the elite.

The wine crew during his tenure might be the greatest this city has ever seen: Bryant Mao, Roger Maniwa and Franco Michienzi are all past winners of this award. Sean Nelson and Jayton Paul have both won Best Somm in B.C. from the Canadian Association of Professional Sommeliers and, if those weren’t enough all-star colleagues, fate threw in legend Todd Prucyk, too, for good measure. And while Reilly gladly cops to learning something from all of them, the list and the vibe he’s created at Nightingale achieves that rare feat of being all things to all people. While it’s only five pages long (although sometimes keeping it that length sees Reilly surreptitiously decreasing the font), it has something for nerds, investment bankers, natty lovers and the Meiomi drinkers who just need a loving push toward something transformative. And while he’s assembled a team that can readily opine on whole cluster ferments in Sonoma Coasts pinots, they’re spring-loaded to adapt their knowledge and passion to the needs of their consumers. No one leaves Nightingale having been upsold, bullied into riesling or feeling that they were talked down to. And those are the good vibes that lift Reilly to the title of SOTY.

CHUPITO

BARTENDER OF THE YEAR ★ TARA DAVIES Chupito

T

he bartenders plying their craft today are hands down the best bartenders ever. They’re well-

versed in the history of mixology, can opine on the effect of pH level in a properly made brandy crusta and, whatever you do, don’t get them talking about ice. But even with all this technical prowess, sometimes, as with the case of Tara Davies, this year’s BOTY, it’s the heady dose of old-timey hospitality that inspires her legions of rabid fans.

Perhaps it’s because she came relatively late to bartending, spending the first part of her career FOH before a stint at Toronto’s famed Bar Raval brought into the drink-making fold. And while she did her deep dive into the art (don’t get her talking about ice either, by the way) she never lost that love of oneto-one human connection that became the hallmark of her and partner Marcelo Ramirez’s beloved Chupito.

It was that perfect place that succeeded against all odds: started during COVID in an alley with ongoing permitting issues and lacking, you know, a ceiling. But damned if everyone who visited didn’t feel like they were at their best friend’s backyard BBQ and a huge portion of that feeling was bellying up to the bar and being immersed into the wonders of agave by a perpetually upbeat Davies. And while the original Chu­pito is gone, there’s no keeping a great bartender down—the new Chupito rises in Mount Pleasant this spring.

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★

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VAN CITY FAVES

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PREMIER CREW

PREMIER CREW // 36 TH RESTAURANT AWARDS

★ AKIYO LOWEY

★ BOBBY COPIAK

★ JASON YE

“I don’t know if there is anyone who will make you feel more welcome, or even more like family, when entering their restaurant. The pure joy she has is evident from every smile she gives a guest as soon as they walk in. Her sense of hospitality is natural, effortless and as personal as if you were at her home, and she knows every detail about the menu.”—judge Mijune Pak

“As the line says, we all like to be where everyone knows our name, and, truly, it’s always a magical moment when you step through the doors of Giardino—and, most likely, Bobby is there to greet you. He has spent nearly 40 years at Umberto Menghi’s original Il Giardino and now Giardino Restaurant, where he embodies the warmth, grace and charm of true Italian hospitality, making every guest feel like family.”—judge Jenice Yu

“Jason Ye has not only ensured the smooth operations of Chinatown BBQ (which is rapidly becoming an icon of Vancouver Chinese restaurants), he and his team are also part of a younger generation breathing new life into a beloved neighbourhood. Chinatown BBQ is known for absolutely delicious food, a gregarious inclusive style of hospitality and a sense of belonging for both Chinatown oldtimers and those visiting for the first time.”—judge Lee Man

General manager, Dosanko (left)

TANYA GOEHRING; PHOTOGRAPHED AT CHINATOWN BBQ

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General manager, Giardino (centre)

General manager, Chinatown BBQ (right)

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READERS’ CHOICE // 36 TH RESTAURANT AWARDS

★

READERS’ CHOICE AWARDS

We trust our esteemed Restaurant Awards judges wholeheartedly, but we also know they’re not the only passionate eaters in the city. So we turn to you, our readers, when we’re hungry for even more delicious options around town—whether it’s a secret brunch spot at a lumberyard or essential dining on the Drive.

BEST OF THE NEIGHBOURHOODS

SUE-LEE WRIGHT

BEST CHINATOWN

BEST COMMERCIAL DRIVE

BEST DOWNTOWN

★ KISSA TANTO

★ LUNCH LADY

★ NIGHTINGALE

263 E Pender St. kissatanto.com The vibey second-floor eatery expertly marries Italian and Japanese cuisines through their common ground: masterfully crafted house-made noodles, delicate seafood and bold, addictive sauces. It’s no wonder the restaurant has secured two wins in a row.

1046 Commercial Dr. thelunchlady.com It’s back-to-back wins for Nguyen Thi Thanh’s Vietnamese street food staple. The slurpable soups are so meticulously balanced and so chock-full of aromatic toppings you’ll swear you’ve been transported to old Saigon (small stool included).

HAK AN BURCUØGLU

BEST FRASERHOOD

★ SAVIO VOLPE

615 Kingsway saviovolpe.com Savio Volpe has won the hearts (and stomachs) of the people once again with its delicate, handcrafted pastas, wood-fired proteins and pitch-perfect Italian-inspired cocktails.

1017 W Hastings St. hawknightingale.com The wood-fired pizzas at Nightingale are the stuff of legend at this point—but we’d be remiss not to mention the righteous selection of seasonal vegetables (like Japanese sweet potatoes with mushroom xo sauce) or the crunchy perfection that is its fried chicken.

ERIC MILIC PHOTOGRAPHY

BEST GASTOWN

BEST HASTINGS-SUNRISE

★ L’ABATTOIR

★ DACHI

217 Carrall St. labattoir.ca The French-leaning West Coast cuisine at L’Abattoir always feels both grounded in seasonality and full of creativity. Well-honed technique and exceptional flavour pairings are the driving force here—think dishes like charred leeks with cheddar sauce and sunflower pesto.

2297 E Hastings St. dachivancouver.com Dachi comes out on top again for Hastings-Sunrise thanks to its expertly curated selection of innovative small plates and natural wine. Devilled eggs with candied anchovy stands out as one of the neighbourhood’s best bites.

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BEST OF THE NEIGHBOURHOODS

ALLISON KUHL

LEIL A K WOK

BEST KERRISDALE

BEST KITSILANO

BEST MOUNT PLEASANT

★ BUFALA

★ ANNALENA

★ ANH AND CHI

5395 West Boulevard bufala.ca Bufala is back on top again, charming locals with its scratch-made, stone-oven-fired Neopolitana-style pizza. Italian classics abound on the menu, but delightful departures from the norm (like, say, nduja and potato) keep readers coming back for more.

1809 W 1st Ave. annalena.ca Our Best Upscale winner for 2025 has also come back for round two as the fave in its local ’hood. The visionary, hyper-local take on Canadian West Coast fare continues to raise the bar via an exceptional, rotating tasting menu.

LEIL A K WOK

3388 Main St. anhandchi.com Mount Pleasant’s love for the modern Vietnamese cuisine at Anh and Chi might mean encountering a lineup (this is the restaurant’s second Readers’ Choice win for a reason)—but the fantastic bún bò huế and out-of-this-world-delicious chicken wings are worth the wait every time.

LEIL A K WOK

BEST WEST END

BEST YALETOWN

BEST NEIGHBOURHOOD WILDCARD

★ MAXINE’S

★ ELISA

★ GARY’S

1325 Burrard St. maxinescafebar.com The bistro fare at Maxine’s is just as fantastic during its bustling brunch service (the house-made bacon is a do-not-miss delight) as it is during dinner, when shared plates reign supreme. Try the steak tartare (topped with smoked egg yolk and comté) on the year-round patio and transport yourself to a slice of Parisian heaven.

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1109 Hamilton St. elisasteak.com Our 2025 Restaurant of the Year is a Yaletown star for its flame-grilled cuts, impressive wine list and curated selection of adventurous small plates and sides—like braised rabbit or whole wood-grilled lobster.

1485 W 12th Ave. garysrestaurant.ca The South Granville restaurant continues to wow with its rotating menu of outstanding seasonal dishes (the cured and raw trout with sauce gribiche is a knockout), always ready to be paired with a well-curated list of low-intervention wines.

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★ 36 RESTAURANT AWARDS // READERS’ CHOICE TH

BEST BY CATEGORY

BEST BAR

BEST BREWERY

BEST BRUNCH

★ BRIX AND MORTAR

★ 33 ACRES

★ NORTHERN CAFE

1137 Hamilton St. brixandmortar.ca The brick-lined Yaletown room carries nearly 400 bottles of wine and gets creative with its signature cocktail list (the gin-based Purple Rain includes creme de cassis and blackberry dust). Find rotating cocktails on tap and a slew of balanced mocktails here, too.

15 W 8th Ave. 33acresbrewing.com Sure, you can grab 33 Acres’ Mezcal Gose from most local liquor stores, but a pint is best enjoyed in the brewer’s sunny, snake-plant-accented concrete-and-wood space in Mount Pleasant.

1640 E Kent Ave. northerncafeandgrill.com A true local legend since 1949, this cozy diner above a lumberyard specializes in a beautiful marriage of home-style breakfasts and Asian flavours: fluffy pancakes share top billing with handmade wontons.

SCAN HERE BEST COFFEE SHOP

BEST HAPPY HOUR

★ NEMESIS

★ EARLS

Multiple locations nemesis.coffee The coffee (from direct-trade sources) is strong, but the menu packs just as much of a punch. Dope Bakehouse provides tiramisu croissants and cornflake cookies; the breakfast sandwich comes on a croissant bun.

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Multiple locations earls.ca The iconic West Coast chain serves up a steal of a deal from 2 p.m. to 5 p.m. daily (and then again from 9 p.m. onward) with $5 draft beers, $8 margaritas and cheapand-cheerful Aperol spritz towers to share with the whole gang. (Plus well-priced snacks, of course.)

to download a map of all of this year’s winners right onto your phone, so you never have to ask “where’s good to eat around here?” again.

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| RESTAURANT GUIDE

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Patio season, perfected.

Reserve your patio table online.

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| RESTAURANT GUIDE Image by Josh Neufeld Photography

SCAN TO LEARN MORE

welcome to your new favourite place EXECUTIVE TABLE GROUP

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Michelin Recommended

WEST COAST ELEGANCE ON EVERY PLATE 845 Burrard Street

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boulevardvancouver.ca

@blvdyvr

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| RESTAURANT GUIDE

@ 3330 Main StMain Vancouver BC V5V | 236.482.9060 | | @sushihil_restaurant @sushihil_restaurant 3330 St Vancouver BC 3M7 V5V 3M7 | 236.482.9060

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410 - 999 CANADA PLACE | 604-844-2855 | FIVESAILS.CA

CONGRATULATIONS CHEF! Chef Alex Kim, Culinary Director of Five Sails, struck gold and claimed the crown as the nation’s foremost chef at the 2025 Canadian Culinary Championship in Ottawa! Experience the multi-award-winning cuisine of Five Sails while taking in the breathtaking beauty of Vancouver’s ocean and mountain views. Indulge in an unforgettable dining experience where sophistication meets excellence. Your table awaits.

NAMED TOP 10 FINE DINING IN CANADA THREE YEARS IN A ROW BY TRIPADVISOR PROUD TO BE AWARDED THE PRESTIGIOUS DIRŌNA 'GOLD' AWARD OF EXCELLENCE

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Elevated Aegean Cuisine

360 Penticton Street, Vancouver BC | 604-336-4539 @seleneagn | www.seleneagn.com

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| RESTAURANT GUIDE Fresh seafood. Bold flavours. Dive in at Oddfish.

1889 W 1st | oddfishrestaurant.com

8 PM

Nook at The Stack — coming to your neighbourhood very soon.

1133 Melville St | nookrestaurants.com

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WINNER

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CRAB HOT LAU Experience the authentic traditional flavors of Northern Vietnam.

2141 KINGSWAY, VANCOUVER, BC V5N 2T4 PHONE: (604) 423-3633 crabhotlauvancouver.ca

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| RESTAURANT GUIDE

BREAKFAST • BRUNCH • LUNCH • HAPPY HOUR • DINNER

MR. RED CAFE INC.

2680 W. Broadway, Vancouver 604-559-6878 mrredcafe.yvr

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JOEYRESTAURANTS.COM

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HANOI OLD QUARTER

3105 W. Broadway, Vancouver 604-327-6789 Hours: 11:30 am - 3:30 pm 5:00 pm - 9:00 pm

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PACK YOUR BAGS. come for the adventure, stay for the lifestyle.

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Welcome to Smithers! A vibrant, outdoorsy town in the heart of British Columbia where fresh air, friendly faces, and endless adventure are the daily norm. Whether you’re visiting for a week or searching for a place to put down roots, you’ll find everything you need to live well and play hard.

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Stay for a While... or a Lifetime • With top-tier recreational opportunities, a thriving wellness scene, and a family-friendly community, Smithers is a great place to land for visitors, families and professionals alike.

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DISCOVER SMITHERS! Where ambition meets adventure.

Get good natured in the north.

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BOWEN ISLAND

Local Getaways

The Yoga Diaries Learning mindfulness by immersion at a secluded wellness retreat on Bowen Island.

By Alyssa Hirose

.

W

hen I’m packing for any trip, I’ll optimistically shove a single set of workout clothes into the bottom of my bag (where, usually, it remains until I get home). But the day before leaving for Nectar Yoga Retreat, I make sure my husband Chris and I have three sets each: this two-night getaway on Bowen Island, just northwest of Vancouver, promises at least one hour-long movement session per day. After the 20-minute ferry ride from Horseshoe Bay, we’ll be joining—or infiltrating—a group of diehard yogis on a journey of introspection and relaxation surrounded by the gorgeous Pacific Northwest landscape. Unsure of how I should mentally prepare, I focus on outfits. Three pairs of socks will have to be enough, because lately mine have been going missing.

.

DAY ONE

e.

L AURA ZEKE

e.

A woman named Lynne checks us in, then gives us a short tour of the Nectar grounds. She’s the most softspoken person I’ve ever met—having a delicate whisper of a voice must be an asset, if not a requirement, when one works at a remote yoga retreat. We walk by the three minimalist A-frame cabins, the four cottages and the lodge, where we’ll gather soon for orientation and then again every morning for a communal breakfast. A short walk up the hill, there’s Mist Thermal Sanctuary, a sauna/ cold plunge experience that opened on the property in January 2025. In the opposite direction, there’s the geodesic yoga dome, where all of Nectar’s guests will meet for meditation, breathwork and movement. As we navigate the gravel pathways, my husband quietly says for one night only at the Yogadome several times in his best monster-truck-announcer impression. That voice would not be an asset if he wanted a job here.

Jokes aside, Chris is much better suited to this kind of experience than I am. He likes to meditate, and he prioritizes his own physical and mental wellness (read: he’ll go to the community centre sauna solo or devote an entire gym session to stretching). My own movement routine isn’t about inner peace (read: I prefer a fitness studio that blasts club beats while a chiselled instructor

th.

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yells at me). When all the guests—there are 13 of us in total—meet in the lodge for our orientation, we’re asked to introduce ourselves, and say our word of intention for the astrological new year. Chris picks “rising,” eliciting oohs from the other guests. They’re experts: including Chris and I, only five of the 13 have never been to Nectar before. The rest have already fallen in love with this forest retreat.

They are “real” yoga people. And just as I’m beginning to feel entirely out of my element, Andrea, who is leading the orientation cross-legged on a soft grey sofa, says, “Yoga is for everyone—for every mind, for every body.” With that, we’re off to put that to the test: the first lesson starts just after orientation.

Inside the yoga dome, the instructor, Sarah, starts by talking about the full moon happening tonight. It’s a good time to charge your crystals in the moonlight, she says, then she lists some of the wildlife—ducks, deer, owls—that we’re likely to see during our stay. After that, she guides us through our first movement session. For an amateur like me, it feels very stretchfocused. There are no challenging poses or upside-down acrobatics. It’s more about breathing and being aware of your body and your energy. It’s a very pleasant introduction to a world I don’t yet feel a part of.

DAY TWO The first morning starts at 8 a.m. with a half-hour guided meditation, so I’m excited when Andrea says we’ll begin the session lying down. But it’s not for our comfort: we’re about to do a breathing exercise that, according to the instructor, may create a heightened sense of awareness and leave you feeling invigorated.

We do a pursed-lip, in-in-out breathing pattern for the duration of a song. Then, we dive into a more typical meditation, imagining energy that starts in our toes and slowly flows up through the rest of our bodies. My husband later says that, going by my breathing, I was likely asleep during this portion of the morning (I think I simply transcended to a higher plane).

But I am very awake during the movement that follows: while Andrea offers plenty of adjustments and options, this class is 88

more physically advanced. I feel confident, though, largely because I’ve noticed that no one seems to care at all how downward my dog is.

That sense of anonymity fades during breakfast. A dish of potatoes, quinoa salad, toast and a hard-boiled egg is sitting at every spot at the long table when we enter the lodge post-yoga. There is no human in sight, which feels a bit like Beauty and the Beast. (Later, I learn that the food was prepared by the lovely retreat chef, Aya, rather than by a chorus of sentient cutlery.)

Lynne floats in while we’re eating to pass around “conversation cards”—notecards printed with questions like “What smell makes you feel nostalgic” and “When was the last time you felt unbridled joy.” Many opt not to answer the latter, a sign of how important this stay is; if nothing else, it’s an opportunity to slow down, reflect and reset. The conversation cards do their job, and soon everyone is chatting over their quinoa and coffee. Like us, a couple of other guests have booked in at Mist Thermal Sanctuary after breakfast.

As we walk up the winding forest pathway toward Mist, the full beauty of the

It’s a Stretch Clockwise from top: Nectar’s A-frame single-occupancy cabins are modern and cozy. The geodesic Yoga Dome beats any sweaty studio in the city. The lodge is a peaceful community gathering place (and where vegetarian breakfast is served promptly post-yoga).

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TOP, CLOCK WISE: JEANIE OW, CHRIS GIRARD, CASANDRA BUTLER COLLECTIVE; BOT TOM FROM LEF T TO RIGHT: CHRIS GIRARD (2), CASSIE’S COMPASS

BOWEN ISLAND

TOP, CLOCK WISE: ROBIN BONNER , L AURA ZEKE, ROBIN BONNER , CHRIS GIRARD, ROBIN BONNER; ICON: TAST Y_CAT/ADOBE STOCK

Local Getaways

Bring the Heat Surrounded by lush forest, Mist Thermal Sanctuary’s private hot/cold therapy pods can fit up to four people and include access to a wood fire sauna, a luxe outdoor shower, a cold plunge, a warm soaking tub and an outdoor seating area with a fire pit.

hot/cold spas in B.C., but this is easily the most beautiful. Watching the light dance through the trees through the wall-to-wall window of the wood-fired sauna as you sweat your cares away feels both effortless and luxurious.

DAY THREE

Bowen Island To-Dos TOP, CLOCK WISE: JEANIE OW, CHRIS GIRARD, CASANDRA BUTLER COLLECTIVE; BOT TOM FROM LEF T TO RIGHT: CHRIS GIRARD (2), CASSIE’S COMPASS

TOP, CLOCK WISE: ROBIN BONNER , L AURA ZEKE, ROBIN BONNER , CHRIS GIRARD, ROBIN BONNER; ICON: TAST Y_CAT/ADOBE STOCK

saunas becomes apparent. Each one looks like a little house cantilevered over the lush cliffside. Once inside our dedicated pod (called “Forest”), we shower using the dreamy eucalyptus-scented products and settle in to the contrast therapy.

Chris does the recommended cycle of 15 minutes of sauna followed by one minute of icy plunge; I do less of both in the spirit of listening to my body and what it needs.

I’ve been to quite a few Nordic-inspired

with a robust menu; We popped in to try the very decadent and often sold-out alfajor (a.k.a. dulche de leche sandwich cookie). Up the hill in Artisan Square, Artisan Eats Café is a community hub for locals—if you ask aloud how yesterday’s soup was, odds are another customer will answer.

DRINK

EAT

Bowen’s dining scene is small but mighty. Doc Morgan’s (named after a barber, not a doctor) in Snug Cove goes full nautical with sailing paraphernalia and a menu featuring fresh oysters, calamari, poke and prawns. We got the Pacific rock cod fish and chips, the ultimate seaside comfort food. The Snug Café a few doors down is a bustling coffeehouse

The rays of sun filtering through the yoga dome during Friday morning’s breathwork and meditation are downright ethereal.

The class, taught by instructor Cat, is similar in difficulty (movement-wise, at least) to yesterday’s. During a particularly bendy position—lizard—Cat points out that it isn’t about the poses, and that the ability to get your head closer to the mat doesn’t necessarily mean you are more enlightened. My head, miles from the mat, feels very enlightened—in part because I’ve let go of the belief that my analytical

Across the street from Nectar Yoga Retreat is Bowen Cider House, a cidery serving family recipes in rustic, warm digs. The outdoor patio is a summer hot

brain makes me incompatible with this space, and in part because I’ve noticed that my husband is wearing a pair of my socks, solving a months-long mystery.

Twisted up to my maximum, I breathe deeply and train my gaze on his left sole, where the soft cotton of my sock heel is firmly stretched across his foot’s arch.

Instead of feeling annoyed, I feel satisfied.

Peaceful, even. It’s not traditional enlightenment, but it’s something.

I carry that vibe through our breakfast of golden milk yogurt (a colour achieved by mixing the yogurt up with turmeric, ginger, cinnamon and honey), granola, fruit and a scone. Lynne appears again to draw a card from an oracle deck and read it aloud for all of us to contemplate and carry with us beyond checkout time. It’s the Messenger. I know that cards like this can be interpreted many ways, but it feels extra serendipitous for me: after all, as a writer, sharing this story is part of why I’m here in the first place. That, and to relax, recharge and look inward—to immerse myself in a practice and a community that’s foreign to me, to challenge my initial judgements. And to figure out where all my socks went.

spot, but they recently opened an indoor lounge, too. On the day we visited, the lounge smelled like apple pie, an amazing sensory teaser for the drinks (as were the old-school tractor and harvest videos projected on a loop). My favourite was the semi-dry Estate Blend, my husband’s was the semi-sweet Ugly Apples Gala. Here, cider flows through the food, too: the Cider House soup that day was a twist on French onion made with Granny Cowan’s cider, which is also used to braise the veggies atop the bratwurst (cider and hot dogs are an underrated combo).

BIKE

Bowen eBikes CEO Brendan Robertson will give you a lock, but don’t fret about it too much—this island biz hasn’t had a theft in six years of operation.

I can’t be convinced that there’s any better way to navigate Bowen than on an e-bike:

electric assist makes the steep hills a breeze, and you’re fully immersed in the natural beauty of the island. We cycle all the way to the opposite end, which takes less than an hour, ditching our bikes at Collingwood Lane Park and walking the idyllic cliffside path to the Bowen Island Whale Trail site. We see no whales, but several dogs gallop along the beach. And, sure enough, as we trudge up from our hike, the bikes are waiting to take us back. If screaming with joy as you coast downhill past donkey-dotted acreages is wrong, I don’t want to be right.

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Local Getaways

SONORA RESORT

Into the Woods

Sonora Resort is the epitome of West Coast luxury—but despite the creature comforts, the eco-lodge still manages to keep things wonderfully wild.

By Stacey McLachlan

T

hey’re more interested in the salmon than you.” It’s a promise our guide Cheyenne has made a number of times over the course of her Homalco Wildlife grizzly tour, and we simply have to believe it’s true—otherwise, my husband Max and I are doing something truly stupid, which is standing 30 feet away from a grizzly bear and her cub.

OK, it’s really not that dangerous.

There’s a wide and rushing river between us and Mama Bear after all, and the Homalco First Nation, which runs the tour at the tip of Bute Inlet, has cultivated their understanding of (and respect for) grizzly behaviour over years of interactions—but part of the excitement of a wildlife experience like this is remembering there’s a reason this opportunity is so rare. Typically, a person who gets to see a grizzly this close is about to find themselves in some serious trouble. Today, the biggest actual threat Max and I face as we stand a mere stone’s throw away from the West Coast’s most majestic creature is that we might get into a fight over our shared pair of binoculars and have to get divorced.

Over the course of four hours, we journey through the mossy rainforest in a (presumably bear-proof) van in search of more encounters. Sometimes Cheyenne will pull over and we’ll hop out to peer over a bridge at a scruffy, meandering beast lazily scooping up lunch from the water with her basketball-sized paw. Other times we’ll clamber up an observation tower and wait, still and patient, to see if a black-nosed snout will poke through the brambles that

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The Water’s Edge Sonora Resort (above) is a quick (scenic!) helicopter ride away from YVR. The property has mineral pools (left) along with myriad hot tubs, but before you get to soaking, there’s plenty to explore: stick to the property to take advantage of the tennis court, games room and fire pits, or head out onto the ocean for fishing excursions (bottom left), wildlife tours or even a grizzly expedition (below).

SONORA RESORT (5); BEAR: W YNN POWELL; FISHING: ROBIN O’NEIL; ICON: TURGAY GASIMLI/ADOBE STOCK

“

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SONORA RESORT (5); BEAR: W YNN POWELL; FISHING: ROBIN O’NEIL; ICON: TURGAY GASIMLI/ADOBE STOCK

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SONORA RESORT

Lodge Life It’s hard to find a place at Sonora that doesn’t have a beautiful waterfront view: even the spa treatment rooms (above) overlook the ocean. The dining room (bottom left) is a prime, picturesque spot to taste the bounty of the West Coast, as featured in an always-fresh tasting menu by chef Justine Smith (bottom right).

line the river. When we spy one, it’s like a celebrity has arrived at a party: excited whispers sweep through the tour group.

When we don’t catch a glimpse, our consolation prize is still pretty great: a moment of attentive quiet in the West Coast wilderness.

It feels almost surreal to be here—where the wild things are, as it were—given that just an hour earlier Max and I were relaxing in a hot tub near the head of this inlet at the Discovery Island’s Sonora Resort, getting some not-at-all-needed rest after a five-star helicopter ride from YVR. Of course, there are plenty of other ways to get up close and personal with nature that don’t involve Relais and Châteaux accommodations. But for two verified city slickers who do not and will not own a tent, Sonora is the opportunity we’ve been dreaming of to have our cake and eat it too (which, in this case, means getting to watch a 300-pound bear yawn and stretch in a sunbeam and then falling asleep in a plush king-sized bed).

We famously—famously!—are not campers, a very un-Vancouver fact we bonded over on our first date. We have hiked together maybe twice in our 12-year relationship. It’s not that we hate nature; it’s just that I am more of a beach gal and he is too busy planning something called a “Bird of the Decade Party” (real example) 92

to actually go out and see birds in the flesh (er, the feather).

But when we city slickers do venture into the woods, we absolutely understand the fuss. Who can resist a lungful of cedarfresh air, or the pleasantly springy feeling of walking on an earthen path thick with pine needles? When you’re privileged enough to be able to witness the humble routine of a glorious, glossy-coated beast, a creature that is somehow adorable and terrifying at once, how can you feel anything but awe?

Here’s the thing that Max and I are bravely proving as we hop back on the boat to Sonora after racking up seven grizzly sightings: you can appreciate the call of the wild, and the call of an award-winning wine cellar. You can be enraptured by the locally sourced four-course tasting menu served up each night by chef Justine Smith in the elegant wood-and-glass dining room, and be delighted by the sea lions splashing playfully in the bay below.

So, please, soak up the calls of the cormorants that bounce across the water as you soak in the mineral pools at the Island Current Spa before your sea salt and kelp body scrub treatment. Go ahead and rip through the Arran and Dent rapids on a Zephyr alongside porpoises and curious seals, and then keep the wildlife watch going through your picture window as you

relax in your extra-deep bathtub. You can have it all: five-star comfort and intimate nature encounters, all in the same day.

The all-inclusive nature of the resort ensures your every need is cared for... which means our only priority is identifying bird calls and pointing out a splash here or there in the harbour.

While campers are out there somewhere worrying about finding firewood or heating up their dehydrated mac ’n’ cheese before nightfall or whatever else is running through their heads as they lie on a damp and quietly deflating air mattress, Max and I step off the boat and onto the dock, purely in the moment.

We settle in at our favourite spot on the patio (yes, we’ve only been here a day, but we’ve made ourselves at home). The sun is peeking out from behind the clouds, making the water sparkle. Max orders an old fashioned; I get a glass of crisp Vancouver Island Brewing lager (with a lime, because vacation). We share a plate of local cheeses and honeycomb for a little sustenance; we just survived a bear encounter, after all. He points out a flock of ducks riding the waves.

I spy minks scampering up the rocks. We’ll head up to our room in the stone-and-cedar lodge soon, and will be drifting off to sleep tucked under a goose-down duvet—but we’ll be doing it with visions of grizzlies dancing in our heads. Nature is calling, and from our luxurious little perch, we’re more than happy to answer.

Double-occupancy rooms at Sonora Resort start at $2,450 per night during peak season, with meals, beverages and amenities included; wilderness excursions and spa treatments priced separately. Air transport from YVR is $745 per person each way. sonoraresort.com

SONORA RESORT

Local Getaways

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SONORA RESORT

HARRISON HOT SPRINGS | AGASSIZ | HARRISON MILLS | HEMLOCK VALLEY Discover our events at tourismharrison.com

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Local Getaways

PRINCE GEORGE

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Keeping It PG The Ancient Forest is a vital stop for Prince George travellers—avid hikers and amateurs alike.

B

eing able to walk among the red cedar trees of the Ancient Forest (Chun T’oh Whudujut) feels like a privilege. Not just because areas like this—with towering thousand-year-old evergreens as far as the eye or iPhone can see—are increasingly rare, but also because the ground I’m treading was literally built by hand.

The Ancient Forest Trail, starting just over an hour’s drive from Prince George, is a roughly 2.5-kilometre “boardwalk”: a combination of wide dock-like paths, wooden steps and long, shingled planks elevated from the forest floor. The path, hand-built by conservationists, gives locals and visitors safe access to the area, and in turn protects the rich and biodiverse earth from being obliterated by hiking boots. Plus, it’s reasonably accessible: I meet “hikers” of various ages and abilities on the trail, many of them totally comfortable sporting jeans.

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The city of Prince George is often overlooked by those travelling British Columbia. It’s not known for sexy restaurants or a buzzy downtown core like southern neighbours Vancouver or Victoria. But for picturesque views of historic waterways, tremendous trees and skyscraper-free horizons, Prince George rules, royally.

(Oh, and there are actually plenty of great restos to add to your weekend getaway checklist: see page 96.) The Ancient Forest Trail is one of many beautiful pathways through the gorgeous landscape that B.C.—and Canada itself—is often celebrated for. But unlike more daunting trails, this trek is the ideal combo of undisturbed nature and walkability: it’s wilderness, but well-marked. Navigating it doesn’t require the skills of a hardcore survivalist—though many of its stewards, past and present, are.

The trail is in the traditional territory of the Lheidli T’enneh First Nation, and this

My visit to the Ancient Forest was guided by Lheidli T’enneh Elder Clifford Quaw, a residential school survivor who generously shared facts about the environment, poignant life stories and old-guy jokes (many of the pull-my-finger variety). Learning more about the Lheidli T’enneh and the history of the land is an essential part of any PG adventure—read up at lheidli.ca.

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By Alyssa Hirose

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We’ve been chatting with our BC community, and here’s what we learned DINING HABITS:

DID YOU KNOW THAT 72% OF VANCOUVERITES DINE OUT 1-2 TIMES A WEEK?

OUTDOOR ADVENTURES: We love the great outdoors!

WALKING is Vancouver's favorite outdoor activity (87%), followed by HIKING (53%) and PICNICKING (39%).

WHAT MATTERS TO US:

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forest was once a hot spot for gathering medicinal plants (before residential schools had a devastating impact on this and other Lheidli T’enneh ways of life).

Then, it was doomed to be logged... until 2005, when University of Northern British Columbia (UNBC) student Dave Radies took a special interest in the colossal red cedars, and conservationists got on board.

Thanks to joint efforts from the Lheidli T’enneh, UNBC and local hiking groups, it was named a Class A provincial park in 2016, three years after the ultra-accessible path was built by a team of volunteers that hauled in and secured every step.

As I navigate the wood planks and steady stairs of the Ancient Forest Trail, signs point out the impressive waterfall, the stunning buttress roots of “Treebeard” and the “Radies Tree” and the apparently very big “Big Tree” (which, from ground level, I’ll admit looks no taller than the others—they’re all equally majestic).

Besides the clear path that keeps all visitors sure-footed and the forest floor safe, the Ancient Forest feels like sincere immersion in nature. It’s about as true north as it gets.

Foodie Tour in the Forest Three spots to eat in Prince George.

NORTHERN LIGHTS ESTATE WINERY

This riverside winery asks, “Why let grapes have all the fun?” and boldly bottles up fruits like strawberries, blackberries, rhubarb and blackcurrant. The tasting room offers sweet samplers and wallto-wall waterfront views, and the Riverside Restaurant runs the gamut from fish tacos to steak.

745 Prince George Pulpmill Rd., northernlightswinery.ca

BETULLA BURNING

Get on the food-sharing level with your fellow diner(s) before going to this Neapolitan-style pizza joint, because you’re going to want to try several of these saucy woodfired pies. I opted for the Carne Amore (sausage, pepperoni, smoked bacon, you get it) and stole a slice or three of someone else’s Big Kahuna (smoked pork shoulder and pineapple). 1253 3rd Ave., betullaburning.com

TRENCH BREWING AND DISTILLING

Catch flights and feelings at this rustic restaurant— the 1000 Peaks Witbier is fruit-forward and fun, while the Viking Amber Ale has a subtle hint of caramel. I got the smoked beef dip on a pretzel bun, and had a meaningful love affair with my side of mini mac and cheese. 399 2nd Ave., trenchbrew.ca

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Chasing Waterfalls One of the greatest highlights of the Ancient Forest Trail is the waterfall—it’s near the start of the two-ish kilometre loop, and proof that you don’t need to scale a mountain to score a beautiful view.

FOODIE TOUR , TOP TO BOT TOM: NORTHERN LIGHTS WINERY, DESTINATION BC/ANDREW STRAIN, ALYSSA HIROSE; CENTRE, TOP TO BOT TOM: TOURISM PRINCE GEORGE/DARRIN RIGO, NORTHERN BC TOURISM/ANDREW STRAIN

PRINCE GEORGE

More Things to Do in Prince George

SPACE OUT

Nestled into the spectacular domed rotating roof of the Prince George Astronomical Observatory is one of the largest amateur telescopes in the country.

There are open houses by donation every Friday: stargaze, learn what makes supernovas so super and nerd out with the experts. pgrasc.org

PADDLE HAPPY

Backwater Paddling offers kayaking lessons off of West Lake Beach: count on your delightfully no-nonsense tour guide to teach the basics, point out wildlife and help you stay as dry as possible. backwater.ca

BURN RUBBER

Life is all about balance, so after taking in the quiet serenity of the forest, indulge your inner child with go-karting, axe-throwing and mini golf at the Raceway Fun Park. There’s a drive-in movie theatre, too. racewayfunpark.com

MORE THINGS TO DO, LEF T TO RIGHT: MALHAR R . KENDURK AR , PRESIDENT OF PRINCE GEORGE ASTRONOMICAL OBSERVATORY, BL ACKDAY/ADOBE STOCK , ALYSSA HIROSE

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FOODIE TOUR , TOP TO BOT TOM: NORTHERN LIGHTS WINERY, DESTINATION BC/ANDREW STRAIN, ALYSSA HIROSE; CENTRE, TOP TO BOT TOM: TOURISM PRINCE GEORGE/DARRIN RIGO, NORTHERN BC TOURISM/ANDREW STRAIN MORE THINGS TO DO, LEF T TO RIGHT: MALHAR R . KENDURK AR , PRESIDENT OF PRINCE GEORGE ASTRONOMICAL OBSERVATORY, BL ACKDAY/ADOBE STOCK , ALYSSA HIROSE

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FINAL THOUGHTS / / The Vanmag Guide

3 Time it right. “Come in early afternoon, after we’ve been able to replenish any cutting that need be done, and had time to receive new orders,” says Jenney. Wilson notes there’s usually a rush on Saturday and Sunday mornings—“I’d recommend planning ahead of an important meal, especially if you have your heart set on something special, and picking your products up a day or two before.”

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How to Buy from a Butcher Experts weigh in on the best way to bring home the bacon (and other meats).

by Alyssa Hirose

5

Walking into your neighbourhood butcher shop can be intimidating, and not just because of the brawny knife expert behind the counter (we’re generalizing, of course—all bodies are butcher bodies). With an overwhelming variety of meats and cuts to choose from, those of us used to buying ground beef à la styrofoam might feel embarrassed to not know the difference between a T-bone and a tenderloin. But your local butcher doesn’t have beef with you: in fact, quite the opposite. We asked Pete Jenney of Pete’s Meat and Darren Wilson of Two Rivers Meats (plus Bumpen Khangrang, head chef at Jay Nok Modern Thai) for their high-steaks advice.

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Look out for red (meat) flags. If the products look discoloured or smell off, the space doesn’t seem clean or the butcher can’t answer your questions about where the meat comes from, our experts say to steer clear.

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Watch the weight. Appetites will differ depending on each diner, but Jenney and Wilson agree that six to eight ounces of meat per person is a good rule of thumb. For a fourperson dinner party, Jenney suggests any of the following: two pounds of ribeye or sirloin steak, two whole chickens, four large chicken breasts, two pounds of pork chops or a three-pound pork roast.

champions skirt steak and Jenney suggests beef cheeks— think cheeky for a rich stew.

7 Keep it fresh. If you’re not chowing down right away, Khangrang recommends vacuum-sealing meat for best results. (“It can last for a couple of weeks in the fridge,” she notes.)

Otherwise, store meat refrigerated in an airtight container for up to three days, or in the freezer for up to nine months.

8 Think beyond the meat. Most butchers offer more than what’s behind the glass: Two Rivers also makes beef jerky and chocolate chip tallow cookies, Pete’s Meat has local eggs and both shops sell bone broth, marinades, rubs and a variety of prepared items like soups and meat pies.

9

Pay attention at the grocery store. Khangrang points out that familiarizing yourself with the meat selection at grocery stores like Safeway and Costco is a good way to get some base knowledge of meat: “This can ease you into understanding cuts and prices,” she says.

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But know that the butcher is better. Your local butcher will be more expensive than a big-brand store because, well, you get what you pay for.

“Butchers offer fresher meat, often cut to order, which means better quality and flavour,” says Jenney. Wilson adds that when you buy from a butcher, you support “not just the butcher shop, but also small, local farmers who work hard on raising animals with care.”

Don’t ignore the unsung cuts. Big names like ribeye and sirloin usually get the spotlight, but there are plenty of lesserknown (and often cheaper) picks. Wilson recommends bavette (flap) steak, Khangrang

Ask questions. “Butchers love to talk meat, so feel free to ask anything,” Jenney offers.

Wilson says first-time shoppers shouldn’t sweat it; all butchers are there to support you.

Asking for advice about what to order and how to prepare it will yield the best results. “A good butcher will sort out the sea of meat to help you find what you’re looking for,” Wilson notes.

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