Restaurant Reviews

At Dunn’s Famous in Vancouver, the Montreal smoked meat is all in the technique

At Dunn’s Famous in Vancouver, the Montreal smoked meat is all in the technique

By Carolyn Ali | December 13, 2011
The first West Coast location of the Montreal-based deli gets its smoked brisket from Quebec and then steams and cuts it to order here.
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At the Rumpus Room, it’s retro hip and cozy eats

At the Rumpus Room, it’s retro hip and cozy eats

By Janet Smith | December 6, 2011
With deep-fried pickles and vegan ratatouille on the menu, this Main Street hangout may serve the "healthiest" comfort food you've ever had.
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The Mac Shack puts a new spin on retro macaroni and cheese

The Mac Shack puts a new spin on retro macaroni and cheese

By Carolyn Ali | November 9, 2011
The Kerrisdale eatery specializes in all kinds of macaroni and cheese and serves it up with nostalgia
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Electric Owl spins izakaya club fare

Electric Owl spins izakaya club fare

By Mike Usinger | August 24, 2011
If the exposed-brick walls of Electric Owl could only talk, they’d have stories, most of them crazier than fiction.
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Save On Meats fits right back into the neighbourhood

Save On Meats fits right back into the neighbourhood

By Pieta Woolley | August 10, 2011
The newly opened Save On Meats building is a four-storey madhouse.
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At Edible Canada, it's an oasis of tastiness

At Edible Canada, it's an oasis of tastiness

By Pieta Woolley | August 4, 2011
At sunset on a recent Sunday night, two couples were engrossed in an argument on the patio at Granville Island’s newest restaurant.
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At Wally's Burgers, retro tastes right

At Wally's Burgers, retro tastes right

By Pieta Woolley | June 15, 2011
As much as it’s been repeatedly sold, changed, rundown, lost in a sea of competition, and finally leased out of existence in 2008, Vancouver hasn’t let go of this working-class burger joint.
Hawksworth Restaurant off to a flawless start

Hawksworth Restaurant off to a flawless start

By Gail Johnson | June 1, 2011
When you show up for an early dinner at one of the most anticipated restaurants in the city to see the chef himself getting up from the table right next to you, there’s only one thing to do. Ask him what he’d have to eat.
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Tableau Bar Bistro serves comfort food with a side of Paris at Vancouver's Loden Hotel

Tableau Bar Bistro serves comfort food with a side of Paris at Vancouver's Loden Hotel

By Gail Johnson | May 24, 2011
Part of the fun of dining in Paris is people-watching, and our evening at executive chef Marc-André Choquette's Tableau made for intrigue.
Red Wagon diner rides on quality in Vancouver

Red Wagon diner rides on quality in Vancouver

By Pieta Woolley | February 16, 2011
Red Wagon is a diner, full stop. Unlike other revisionist salutes to lunch counters past, the room is not all fancied up, thank God.
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Bob Likes Thai Food matches authentic dishes with tall tales

Bob Likes Thai Food matches authentic dishes with tall tales

By Carolyn Ali | January 11, 2011
Let’s address the obvious question right off the bat. Who’s Bob?
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Retro Waldorf Hotel serves fun with tiki trimmings

Retro Waldorf Hotel serves fun with tiki trimmings

By Mike Usinger | November 24, 2010
What’s more important to you—the food or the atmosphere?
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Romer's reinvents the burger in Vancouver

Romer's reinvents the burger in Vancouver

By Pieta Woolley | November 1, 2010
Before I ate at Romer’s Burger Bar, I equated a tantalizing burger with something sloppy. The Rodeo Star burger at Romer’s was my education, and at $11, the cheapest tuition I’ve ever paid.
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Jethro’s does its fine grub with a quirky kind of love in Dunbar

Jethro’s does its fine grub with a quirky kind of love in Dunbar

By Carolyn Ali | September 28, 2010
It’s easy to see why people come: the coffee’s great, the food is comforting and good value, and the service has quirky personality.
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Vancouver's Adesso Bistro does its pasta proud

Vancouver's Adesso Bistro does its pasta proud

By Gail Johnson | August 5, 2010
At Adesso Bistro, in the hands of chef Sean Sylvestre, pesto is perfect: a mellow blend of the finest, freshest ingredients—just five; you know them if you love pesto—nothing more, nothing less, all pure and simple.
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