Angus An's deft flavour-balancing act of sweet, aromatic, citrus, heat and spice creates great Thai dishes twist. Absurdly cheap; the $10 fermented Thai sausage and rice puff salad. [Eater 38 Member]
Here smoky mezcal is showcased thanks to the finest small batch producers. Match with authentic Mexican dishes made with local ingredients for the perfect Vancouver-Mexican mash-up. [Eater 38 Member]
Chef Quang Dang’s beautifully presented multi-element creations elevate West Coast cuisine to fine art in the intimate setting of one of South Granville’s most popular rooms. [Eater 38 Member] Read more.
Ticking all the essential Hipster Hang Out boxes (exposed brick, taxidermy, cutesy condiment containers and vintage portraits) it’s scoring much love for its fried chicken, burgers and cocktails.
The decor may be modern but the technique is traditional at this popular Chinatown brasserie. Excellent cocktails, generous sharing plates and "Kick Ass House-Fried Rice". [Eater 38 Member]
You may come for the exceptional cocktails, but you'll probably want to stay for chef and co-owner Lee Cooper's French-inspired simple cooking. Ultra-cool but not try-hard. [Eater 38 Member]
This tiny bar and restaurant tucked away on Carrall has cocktail fans thoroughly over-excited thanks to bartender H's creative concotions.
Modern Chinese brasserie gems from Keev Mah and Scott Korzack paired with truly innovative cocktails make this a must-visit spot in Gastown. Nibble on chicken skins and radish cakes. [Eater 38 Member]
The meat-centric menu will mostly delight carnivores. And there is plenty to be delighted by: bison tartare, Angus short ribs, dry-aged ribeyes. Order the roasted bone marrow. [Eater 38 Member]
With a joint team of executive chef Frank Pabst leading the way in the kitchen and Yoshiya Maruyama heading up the sushi bar; raw or cooked, the fish is the star. Pricey but worth it.[Eater 38 Member]
Handmade and home-smoked is the name of the game, from the delicious syrups and infusions behind the bar to the lip-smackingly wonderful creations that come from the in-house smoker. [Eater 38 Member] Read more.
