Eating & Drinking 02 things to 101taste more before you die 03 Again this year, we asked dozens of food experts to tell us their favourite things to eat and drink, and got a cornucopia of diverse suggestions. Here s what they chose Photographs by Mark Cohene, Jessica Earnshaw & Christine McAvoy 01 1 PRAWN CRAB ROLLS The unexpectedly great combo of prawn, crab, and cream cheese makes these rolls worth the trip to this out-of-the-way spot. Pattaya Thai Restaurant, 406 Sixth St., New Westminster, 604-529-9161. Pattayathai.net 2 Mango popsicle A pure expression of tropical fruit. TNT, 179 Keefer Pl., 604-899-8836. Tnt-supermarket.com 3 Black Truffle Pizza Urbani truffles from the Périgold region are poached and puréed before being spread over house-made crust along with Fontina cheese and a bit of frisée salad with soy-truffle vinaigrette. Aromatic, sensual, classic. Market, Level 3, 1115 Alberni St., 604-695-1115. Shangri-la.com/Vancouver o c t o b e r 2 0 0 9 v a n m a g. c o m 7 7
101 things to taste before you die Eating & Drinking 4 Giant Oreo Two four-inch chocolate cookies mortared with vanilla buttercream make an Oreo of Brobdingnagian proportions. Wash down this hyper-caloric two-hander with a barrelful of milk. Butter Baked Goods, 4321 Dunbar St., 604-221-4333. Butterbakedgoods.com 12 13 14 Read our critics reviews of the restaurants featured in these pages, meet the chefs behind the food, and browse a gallery of recipes all online at 5 Crispy Cauliflower A perfect balance of flavours is the revelation in Najib s Special, a hot mezze served at it Lebanese spot Nuba. Earthy veg, astringent lemon, and sea salt get a goose from tahini and hot sauce. Middle East terroir in an appy. Nuba, 207 W. Hastings St., 604-688-1655. Nuba.ca 6 Stuffed rabbit saddle This sumptuous saddle of local white rabbit is stuffed with a purée of shallot, chervil, tarragon, and rabbit trim, then wrapped with prosciutto and oven-roasted. A rich reduction of Dijon and red wine is spooned over the impossibly tender finished dish. Bacchus at the Wedgewood, 845 Hornby St., 604-608- 5319. Wedgewoodhotel.com 7 Jasmine Dragon Pearls The Granville Island Tea Company packs up to 200 varieties into its market nook across from South China 07 Seas. Outstanding are these hand-rolled buds imported from Northern China, tiny bombs of jasmine formed from the top leaves and bud of new-season growth. Two hints: the brewed leaves can be reused; fall is the best time to cruise the shop. Granville Island Tea Company, 1689 Johnston St., 604-683- 7491. Granvilletea.com 08 8 FricasSé You may know Medina Café for its excellent coffee and dense, chewy waffles (topped with decadent syrups like lavender milk chocolate and raspberry caramel). But that s just for openers. Savoury breakfasts like the fricassé (two fried eggs, melt-in-yourmouth braised short ribs, roasted potatoes, caramelized onions, arugula, and applewood cheddar) are the real deal here. Medina Café, 556 Beatty St., 604-879- 3114. Medinacafe.com 9 Poire Williams Subtlety is the secret of Okanagan Spirits revelatory take on the pear digestif. Each bottle distills 24 Bartletts from the valley, mashed and fermented. The flavour? Quietly unbridled. Sip on this summer in a bottle after a long dinner, or revolutionize a dessert with a sauce constructed on its sweet foundation. At LDB Stores. 250-549-3120. Okanaganspirits.com 10 AGNOLOTTI LAMB RAGU WITH MINT AND PEAS The lush meatiness of the ragu is balanced by the refreshing delicacy of the mint and peas a pasta dish for the ages. L Altro Buca, 1906 Haro Street, 604-683- 6912. Altrobuca.ca 11 Singaporestyle jerky This beef jerky (pork is also available) is made fresh daily and packed to order. Moist, smoky, and sweet just one bite and Oberto will be nothing but a distant memory. Bee Kim Heng, 4149 Fraser St, 604-677-5303 12 04 Scallops with coconut foam and hazelnut salt Gord Martin s pinxtos menu shows off his playful alchemy skills. Bin 941, 941 Davie St., 604-683-1246. Bin941.com 05 06 13 Rotello di capone That s Italian for roast of deboned capon. It s stuffed with house-made Italian sausage and veal, rolled, netted, vacuum-sealed, and so delectably flavourful, moist, and tender that be warned you ll keep eating until you almost burst. Moccia, 2276 E. Hastings St., 604-255-2032. Moccia.ca 14 Vietnamese submarine sandwich An incongruous amalgam of pickled veg, hot peppers, and 10 pâté between crusty slices of French bread that never disappoints. What s even better? You can get two, plus change, for $10. Au Petit Café, 4851 Main St., 604-873- 3328. Aupetitcafe.com 15 Steak tartare This classic French dish is still prepared tableside. The traditional ingredients (AAA beef, mustard, egg, capers, Worcestershire sauce) are worked slowly and reverently until the flavours have married and the perfect consistency achieved. Le Gavroche, 1616 Alberni St., 604-685- 3924. Legavroche.ca 09 Agnolotti ragu: Shannon Mendes 16 Deluxe poutine Easterners rant and rave about how hard it is to find good poutine in this city. Our in-house expert pegs the deluxe poutine with rich meat gravy, roasted veggies, and authentic cheese curds as the genuine article. Belgian Fries, 1885 Commercial Dr., 604-253- 4220. Belgianfries.com 17 HIGH POINT FARMS RASPBERRIES Robert Belcham (Fuel, Campagnolo) considers these berries such exemplars that he has them flown in each summer. High Point Farms, 21 1495 Coats Drive, Gabriola Island, 250-247-8006. Highpointfarms.ca 18 Honey-dip Doughnuts Made from scratch everyday, Lee s donuts are so moist they practically melt in your mouth. Lee s Donuts, 122-1689 Johnston St., 604-685-4021 19 17 handmade gnocchi Simplicity itself: delectable pillows of flour and potato (with a hint of nutmeg), briefly boiled, then strained and served with a fresh tomato sauce and a sprig of basil. Buoni! La Piazza Dario, 22 11 15 16 18 19 20 3075 Slocan St., 604-430- 2195. Lapiazzadario.bc.ca 20 Loco Limonada The sugar and lemons are well steeped before mangoes are added, making an exquisite lemonade base. Then Sauza Gold tequila and muddled chilies spike the cocktail with a zing unlike anything else in town. Lolita s, 1326 Davie St., 604-696-9996. Lolitasrestaurant.com 21 CHEESE TOAST Parmesan, Romano, Swiss, and medium Cheddar melted over three-quarter-inch slabs 23 of homemade bread make up this famous cheese toast. The secret? A lot of clarified butter and a dash of Hy s steak seasoning salt. Hy s Encore, 637 Hornby St., 604-683- 7671. Hyssteakhouse.com 22 Mixed seafood ceviche The fresh grapefruit nestled amongst the exquisitely tender bits of local seafood gives this fine ceviche its vibrant citrus zing. Blue Water Cafe, 1095 Hamilton St., 604-688-8078. Bluewatercafe.net 23 Vanmag.com/ restaurants Fraser Meadows Yogurt Low-fat yogurts are often either distastefully sour or cover their blandness with sugar. But a plain 0.3-percent specimen of this natural, local culture revealed surprising freshness and an honest structure. Widely available. 7 8 v a n m a g. c o m o c t o b e r 2 0 0 9 o c t o b e r 2 0 0 9 v a n m a g. c o m 7 9
24 24 Heart-shaped cheese scone Bigger than your own heart, these arterial foes owe their flaky lightness to ridiculous lashings of butter. Serving suggestion? Black tea. And more butter. The Secret Garden Tea Company, 5559 West Blvd., 604-261- 3070. Secretgardentea.com 25 Curry cutting noodles Watch through a glass window into the kitchen as the chefs mix, knead, toss, and theatrically stretch the noodle dough before slicing off serpentine strips and cooking them in a rich curry broth. Sha Lin, 548 W. Broadway, 604-873-1816 26 Chickenfried steak Oh. Yes. We. Did. A tender cut of steak is coated in flour and spice and deep-fried till the outside is perfectly crisp and the meat melts on your tongue, then it s smothered in country-style gravy. Add on three fried eggs, hash browns, and toast, and say the devil made you do it. Deacon s Corner, 101 Main St., 604-684-1555. Deaconscorner.ca 27 Sea urchin A reminder that cooking is art. Sea urchin tongues are 29 33 baked au gratin with rich chunks of smoked sablefish, geoduck, crab, and other assorted shellfish, brightened with fresh yuzu, and served in the spiky urchin shell on a blanket of sea-salt snow. Tojo s, 1133 W. Broadway, 604-872-8050. Tojos.com 28 Jamaican lager This clean, light lager takes its floral flavour and pinkish hue from the addition of hibiscus concentrate. Sweet, citric, bubbly, it s the rosé of beers, a lout-free lager. Dockside Brewing Company, 1253 Johnston St., Granville Island, 604-685-7070. Docksidebrewing.com 29 30 FRENCH TOASTED BAGUETTE Crack toast, a regular calls it, and the chewy richness of the baguette, infused with egg and cinnamon sugar and maple syrup and served with whipped cream, will turn almost anyone into an addict. Provence Marinaside, 1177 Marinaside Cres., 604-681-4144. Provencevancouver.com 30 25 Manhattan Clam Chowder Fresh Savary Island clams mingle with a generous dose of veggies and juices from double-smoked bacon (cut onsite). Once you ve ordered your bowl, more clams and Salt Spring Island mussels are cooked directly in the chowder. Coast, 1054 Alberni St., 604-685-5010. Coastrestaurant.ca 26 27 31 Tacos al pastor Fluffy corn tortillas stuffed with shredded bits of marinated pork with just the right amount of heat, topped with roasted pineapple deliciously sweet and savoury. Don Guacamoles, 1333 Robson St., 604-569-2295. 32 31 Cholula Made near Guadalajara, Mexico, using pequin and de árbol peppers, this hot sauce strikes the perfect balance between heat and flavour. Slightly tangy, it rates a modest 3,600 on the Scoville Scale, a standard hotness measure first devised in 1912. (Raw habañero peppers top 100,000.) 28 32 Find it at South China Seas, Granville Island Public Market. Southchinaseas.ca 33 Brisket sandwich We re sending you to Whistler for a kick-ass brisket sandwich, served on garlic-buttered filone bread with mayo, barbecue sauce, and crispy tidbits that are like onion rings gone to the dark side. Add a side of the addictive cornbread, a buttery, light, and slightly sweet puffy-topped muffin. BBQ Bob s, 2129 Lake Placid Rd., 604-932-4424. Rolandswhistler.com 34 Brisket sandwich: Johann Wall 34 The Udder Guy s Roasted Coconut Ice Cream Full of coconut chunks roasted and shredded by hand this real-ingredients-only ice cream brings back sweet memories of vintage coconut-dusted doughnuts. Capers and West Valley Market, 1156 Bute St. Westvalleymarket.com 35 Kessler Jolly Foods, a Danish deli hidden in an industrial park near the mouth of the Seymour River, is a secret destination for chefs they go for the delicious smoked bacon. But we love the smoked pork chops, cut extra thick. Simply grill them on the barbecue and enjoy with gutsy, rustic red wine. Jolly Foods, 111 Charles St., North Van, 604-929-7937 36 Mogo At East African barbecue 37 36 joint Simba s, try mogo before your main dish. These strips of cassava root are deep-fried and sprinkled with a spicy red chili powder. Thick and doughy, they re a world away from the simple French fry. Simba s Grill, 825 Denman St., 604-974-0649. Simbasgrill.com 37 35 LINGUINE WITH LOBSTER How to elevate the luxe crustacean? Pino Posteraro s lobster-tomatocream sauce, touched with basil and the subtle heat of Thai chili oil, gracefully marries the claw and halftail to the al dente pasta without overpowering either. Cioppino s Mediterranean Grill, 1133 Hamilton St., 604-688-7466. Cioppinosyaletown.com www.docksidebrewing.com Celebrating Our Ocean s Harvest yaletown 604 688 8078 toptable.ca 8 0 v a n m a g. c o m o c t o b e r 2 0 0 9 o c t o b e r 2 0 0 9 v a n m a g. c o m 8 1
39 40 42 48 49 50 italian woodfired cucina 41 43 44 48 50 38 Handmade pork gyoza Sloping Hills organic pork and shiitake mushrooms are complemented by an aromatic sauce of soy, mirin, and sesame. Takes the concept of bar snacks to a whole new level. The Diamond, 6 Powell St. Di6mond.com 39 Caramel Apple We don t wholly approve of the bowling ball-sized variations encrusted with marshmallows and pretzels, but give us this simple pleasure any day. Always with a crunchy, tart Granny Smith at its heart, at Rocky Mountain Chocolate Factory. Various locations. Rmcf.com 40 Blue brie, proscuitto, and pear baguette sandwich Artfully folded in a Fratelli s baguette, the salty meat and creamy bite of the cheese balance the fresh pear and slightly bitter walnuts. Best sandwich going. Finch s, 353 W. Pender St., 604-899- 4040. Finchteahouse.com 41 PACIFIC SABLEFISH Chef Don Letendre puts a delicately Asian spin on this staple of Pacific Northwest cuisine, inventively using braised daikon and trufflescented dashi. Elixir, 350 Davie St., 604-642-0557. Elixirvancouver.ca 42 Stone Boat Pinot Gris 2008 This small family winery is 38 45 46 one of the pioneer growers in the Okanagan, and their Pinot Gris 2008 is an example of exactly what is so special about the region. It s fresh, bright, juicy, and crisp as a Granny Smith. The grapes are grown in limestone, giving the wine a beautiful stony character. Available at select private merchants, plus the winery, Oliver, B.C. Stoneboatvineyards.com 43 Greenwich Sour This sturdy bourbon-based 47 concoction floats red wine atop layers of sugar cane and lemon juice the perfect union of sour and sweet. Uva Wine Bar, 900 Seymour St., 604-632-9560. Uvawinebar.ca 44 Peanut-andchocolate butter A throwback to simple pleasures. Fresh whole peanuts and chunks of Callebaut chocolate are ground together in an old-fashioned make-your-own peanut-butter machine into a warm, thick, decadent spread. Nutella s got nothing on this. Whole Foods, 510 W. Eighth Ave., 778-370-4210. Wholefoodsmarket.com 45 Lamb Popsicles Oh, divine! This signature dish absorbs a sweet white wine and grainy yellow mustard before it s grilled to succulent perfection and doused on your plate with curry sauce built with whipping cream, cayenne, paprika, and fenugreek. Vij s, 1480 W. 11th Ave., 604-736-6664. Vijs.ca 46 Chocolate budino Layers of organic chocolate pudding and house-made caramel are topped off with whipped cream and fruit sinful, and almost too good to share. Nook, 781 Denman St., 604-568- 4554. Nookrestaurant.ca 47 Spaghetti Quattro The Corsi family would get lynched if they dared take this off the menu. (It s been on since 1979.) Spicy chicken, tomato, chilli, and black bean ragu make a clinic in the art of perfect pasta. Quattro Restaurants, various locations. Quattrorestaurants.com Lamb Popsicles: Vij s, Stoneboat Pinot Gris: Stoneboat Vineyards Spring rolls: Charm Modern Thai Tuscan white bean and pancetta soup This rustic peasant soup gets its incredible depth of flavour from a base of double-reduced chicken stock. Boost the earthy complexity with white Italian cannellini beans firm, yet creamy when cooked and housemade pancetta. Perfetto. La Buca, 4025 Macdonald St., 604-730- 6988. Labuca.ca 49 Duck spring rolls These duck sticks (crispy, golden cylinders of moist duck confit) will test the boundaries of any relationship. Be prepared to fight over the last one. Charm Modern Thai, 1269 Hamilton St., 604-688-9339. Charmmodernthai.com Focaccia Forget the stale, salty imitators. This soft and doughy Italian flatbread is topped with pancetta, Provolone, parmesan, and caramelized onions tasty, cheap, and filling, it s the perfect snack. Sciue, 126 Davie St., 604-689-7263. Sciue.ca 51 Alsatian onion tarte Chef Michel Jacob s homage to the most famous dish of his Alsace homeland has been on the menu since he opened 26 years ago. This smoky-sweet tart, with its ethereal crust and curly endive garnish, begins as a simple white onion. Jacob s deft hand in the kitchen (plus a little bacon) takes care of the rest. Le Crocodile, 100-909 Burrard St., 604-669-4298. Lecrocodilerestaurant.com 51 robson street 604 688 7338 toptable.ca 8 2 v a n m a g. c o m o c t o b e r 2 0 0 9 o c t o b e r 2 0 0 9 v a n m a g. c o m 8 3
52 Choucroute Chef Stephane Istel began cooking in his native Alsace, in northeastern France, and learned his stuff in New York under Daniel Boulud. Both of which explain his mastery of choucroute, mouth-watering variations on the theme of pig, from head cheese to pork belly to homemade sausage, along with sauerkraut. DB Bistro Moderne, 2563 W. Broadway, 604-739-7115. Dbbistro.ca 53 Gâteau St. Honoré This is a creamy, custardy, profiterole-y Italian version of decadence. Not the typical cone-shaped, spun-sugar, 19th-century French cake, but something even better (and more affordable). Fratelli s, 1795 Commercial Dr., 604-255-8926. Fratellibakery.com 54 Capicollo panini Owner Zoran Jungec s deft touch with the grill transforms mere flatbread, spicy capicollo, and mozzarella into crispy-edged triumphs. Café Presto Panini, 859 Hornby St., 604-684-4445. Prestopanini.ca 55 COCONUT PORTER Victoria craft brewer Swans is on a tear these days. Look especially for its limitededition ales and porters, like this coconut-boosted special (available only through October). Closer to Christmas, make time for the Legacy Ale, an outstanding barley wine-style ale stuffed with Christmas spices, dark sugars, and oaky vanilla. Buy them at the brewery, or on tap at the Alibi Room (Vancouver s only source). The Alibi Room, 157 Alexander St., 604-623-3383. Alibi.ca. Swanshotel.com 56 Bacon Chocolate Chip Cookies Double-smoked bacon from Dickison s (the butcher next door) is caramelized and crumbled into a luscious cookie mix, which is dotted with chunks of milk and semisweet Belgian chocolate from Callebaut. Well-Seasoned, 302c-20771 Langley By-Pass, Langley, 604-530- 1518. Wellseasoned.ca 57 TUNA TATAKI Props to Rob Feenie for this satisfying spin on seared ahi. The tuna is albacore, rather than yellowfin, making it tasty, bargain-priced fare for clean-protein hunters. Cactus Club, various locations. Cactusclubcafe.com 58 52 53 54 59 60 56 Horchata Super-creamy and redolent of cinnamon, this cooling Mexican treat provides sweet relief from the spiciest of salsas. Doña Cata, 5076 Victoria Dr., 604-436-2232. Donacata.com 55 57 58 59 Lavender mead The local take on the world s oldest booze is brewed on Hornby Island at Middle Mountain Mead. The semisweet lavender form (there s also a cranberry version) makes for a well-balanced drink, never syrupy like some honey-dominated attempts. Various locations. Middlemountainmead.ca 60 Montreal smoked meat sandwich These towering sandwiches on mustard-slathered slabs of rye are the real deal. The smoked meat is flown in from Montreal then steamed for hours in brine flavoured with 62 61 Montreal steak spice until served. Who knew happiness was garnished with cole slaw and a kosher pickle? PHAT, 1055 Mainland St., 604-684-6239; 1859 W. Fourth Ave., 604-737-7428. Phatdeli.com 61 U-bake mac and cheese A no-brainer: keep a stockpile of these in your freezer for a decadent midweek Tuna tataki: Cactus Club meal. The pasta drips with a four-cheese blend and béchamel sauce, topped with more cheese and bread crumbs. Les Amis du Fromage, various locations. Buycheese.com 62 Side stripe prawn frittata This brunch delight studded with plump prawns is worth tearing your eyes away from that picturesque English Bay view. Raincity Grill, 1193 Denman St., 604-685- 7337. Raincitygrill.com 63 64 Suckling Pig with Sauerkraut The superb crackling on La Brasserie s Fraser Valley pigs is only possible thanks to their super-hot rotisserie. They had us already and then we caught a glimpse of the side of hot Dijon and that in-house sauerkraut made with bacon, duck fat, and aromatics. La Brasserie, 1091 Davie St., 604-568-6499. Labrasserievancouver.com 64 Roasted cherries with Tahitianvanilla-bean gelato Fresh cherries roasted with kirsch, raspberry coulis, and olive oil (whodathunkit?) diners wait all year for Thierry Busset s seasonal delight. It s fiendishly simple and outrageously delicious. CinCin, 1154 Robson St., 604-688-7338. Cincin.net 65 63 Vancouver Croissants Buy em frozen, bang em in the oven, and what emerges is a little buttery miracle. Impossibly flaky organic croissants that make weekend brunch an occasion. At Whole Foods and Capers, various locations. Vancroissants.com 65 8 4 v a n m a g. c o m o c t o b e r 2 0 0 9 o c t o b e r 2 0 0 9 v a n m a g. c o m 8 5
66 66 Riptide Squid This is squid for those who don t like squid because, actually, it s cuttlefish. Sauced up with a Thai-Korean mix of chili, oil, and sugar, then deep-fried, there s nothing rubbery about these addictive darlings. Dundarave Fish Market, 2423 Marine Dr., 604-922-1155. Dundaravefishmarket.com 67 Congolaise Moule Frites Sweet local mussels from Lund, B.C., are cooked in a rich tomato-coconut cream sauce, spiked with smoked chilies and brightened by hits of lime and plenty of fresh cilantro. Salty frites and garlicky aioli seal the deal. Chambar, 562 Beatty St., 604-879- 7119. Chambar.com 68 Stone-grilled beef tongue Savouring the satisfying sizzle as the tender tongue hits the hot rock is almost as much fun as eating it. Kingyo Izakaya, 871 Denman St., 604-608-1677. Kingyoizakaya.com 69 Madeleines These deceptively simple little scallop-shaped cakes, delicately scented with 71 75 lemon oil and lightly dusted with icing sugar, caused Proust to shudder in ecstasy. Celeste Mah s version causes diners at Lumière to do the same. Lumiere, 2551 W. Broadway, 604-739-8185. Lumiere.ca 70 Quails Gate 2007 Totally Botrytis Affected Optima This light, pear-and-fig-tinted dessert wine comes from grapes affected by the noble rot, which puckers them up to raisin size, concentrating sugars to deliver a candied finesse. Widely available. Quailsgate.com 71 72 Barbecue pork A chefly acquaintance let us in on this little secret. Pick up a container of ruby-red slices of barbecue pork at Chinatown s Lee Loy and an overripe pineapple at one of the neighbouring greengrocers, and you ve got a simple, sweet-and-sour hangover cure. Lee Loy, 419 Gore Ave., 604-685-6025 72 MAKOWIEC Local Poles go out of their way for this delectably almond-flavoured cake with creamy poppy-seed filling. Find out why at Polonia Bakery & Deli, 4329 E. Hastings St., Burnaby, 604-293-1148 73 67 Deep-fried spot prawn heads Order the prawns, prepared aburi-style (think blowtorch) 68 69 and ask (if they don t offer) to have the heads as well. Cleaned and deep-fried, the helmet-like carapace turns into pure crunchy salty protein. Yes, the antennae might give you pause, but knock back some sake and then pop the whole thing. Trust us. Miku, 2-1055 W. Hastings St., 604-568-3900, mikurestaurant.com 74 73 giant dosas Two-foot-long crispy rice crepes are stuffed with spiced onions and potatoes, doused in ghee, and served with three chutneys (coconut, mint, and tomato) and lentil soup (sambar). Saravanaa Bhavan, 955 W. Broadway, 604-732-7700. Saravanaabhavan.ca 70 74 Cook like a chef, mix cocktails like a bar star a collection of interviews and how-to videos with Vancouver s top food and drink personalities, all online at 76 Videos. vanmag.com 75 Terrine de Campagne This rich, country-style terrine features coarsely chopped pork smoothed with brandy-and-whitewine-doused chicken livers. It s baked with onions and garlic, and served with grape-and-curry chutney, gherkins, pickled white onions, and a twist of cracked pepper. Jules Bistro, 216 Abbott St., 604-669- 0033. Julesbistro.ca 76 fresh pretzels Soft pretzels fresh from the oven the original fast food. Swiss Bakery, 143 E. Third Ave., 604-736-8785. Swissbakery.ca 77 Buttermilk marinated chicken wings Buttermilk marinade, spiced flour, and just the right amount of time in the oil make for the juiciest, crispiest wings in town, courtesy of consulting chef Andrey Durbach.Yaletown 78 Brewing Co., 1116 Hamilton St., 604-688- 0064. Markjamesgroup. com/yaletown 78 Dark & Stormy David Wolowidnyk s wickedly refreshing, spicy one-way ticket to Bermuda on the SS Goslings Black Seal. West, 2881 Granville St., 604-738-8938. Westrestaurant.com 79 77 Strozzapretti Bolognese This robust ragu is made from AAA beef tenderloin, pork, and veal slow-cooked in tomato sauce, tossed with artisanal pasta, and garnished with curls of Reggiano. La Terrazza, 1088 Cambie St., 604-899-4449. Laterrazza.ca 79 8 6 v a n m a g. c o m o c t o b e r 2 0 0 9 o c t o b e r 2 0 0 9 v a n m a g. c o m 8 7
81 82 84 91 80 Crispy Chocolate Raspberry cake Thomas Haas s sparkle cookies and decadent chocolates are exquisite, but this cake, with dark Manjari chocolate-raspberry mousse, light vanilla Bavarian cream, chocolate sacher sponge cake, and crispy hazelnut wafer, is a quadruple choco threat. Thomas Haas, 128-998 Harbourside Dr., North Vancouver, 604-924- 1847, and a new location at 2539 W. Broadway. Thomashaas.com 81 Mochimo Smile Pizza The combination of rice and wheat in the dough creates 89 a super-soft crust, and each pizza comes with a mysterious scalloplike dumpling in the centre these signature Hokkaido potato pieces are like the lightest gnocchi ever. Strawberry Cones, 4151 Hazelbridge Way, Richmond, 604-295-6693. Strawberrycones.ca 82 Serbian garlic sausage These dark brown, wrinkled, scrawny, kinda scary-looking sausages are little bites of garlicky heaven. Perfect hiking food along with a loaf of crusty bread. J N & Z, 1729 Commercial Dr., 604-251-4144 80 87 88 83 83 TUSKER BEER Named for the elephant that killed the founder during a 1923 hunting expedition, Tusker is one of Africa s most famous beers. It s a goldenyellow lager made from barley grown in Kenya s Rift Valley, and although Kenyans love drinking it warm, it s best icecold. Find exported half-litre bottles at BC Liquor Stores. Mattersoftaste.com 84 90 85 Blueberryapricot jam This all-natural, pectin-free, sugar-and-berry reduction is a pure expression of summer fruit. Ditto the blueberry-tangerine, plumbleberry (plums with mixed berries), stone fruit with sambuca, vanilla-beanand-pear butter Mix the Bakery, 4430 W. 10th Ave., 604-221-4145. Mixthebakery.com 85 Artisan gin B.C. s first boutique gin builds a floral, fragrant spirit from 10 local botanicals (and one secret one). A knockout in every way. Victoria Gin, available at BC Liquor Stores. Mattersoftaste.com 86 Kentucky burgoo Restorative and aromatic, this slow-cooked stew of braised meats, corn and vegetables is served over homemade country biscuits. Burgoo Bistro, various locations. Burgoo.ca 87 Lemon Buttermilk Pie with Blueberries and Raspberries Owner Eileen Hall s exacting take on a classic, this pie calls up comforting childhood memories. An exceedingly light dessert with local berries that faintly flavour. Savary Island Pie Co., 1533 Marine Dr., West Van, 604-926- 4021. Www3.telus.net/sipco 88 Delux Tan Tan noodles Fresh noodles in a chilipeanut sauce an incredible burnished red-brown colour with ground pork and crunchy pickled vegetables, spicy. Comfort food par excellence. Szechuan Chongqing, 205-1668 W. Broadway, 604-734-1668. Szechuanchongqing.com 89 86 Bakudanyaki A twist on classic Osaka street food, bakudanyaki is tako yaki (savoury, deep-fried dumplings stuffed with octopus) on steroids, an atomic bomb of texture and flavour, dispensed from the back of a trailer in a Richmond parking lot. They re unlike anything else in the city. Tenku, 7100 Elmbridge Way. Bakudanyaki.com Artisan gin: Victoria Gin; Lavash bread: Shannon Mendes Crab hot pot: Shannon Mendes 90 Lavash Sample the city s best lavash bread, a puffed flatbread sprinkled with sesame and black seed before it s ushered into a wood oven. Do ask for a side of the house yogurt for dipping. Anatolia s Gate, 7084 Kingsway, Burnaby, 604-525-2519 91 Dungeness Crab Hot Pot Tuck into this steaming signature dish, packed with kabocha squash, black beans, and garlic to complement tender fingers of crab, from one of the top Chinese restaurants in town. Sea Harbour, 3711 No. 3 Rd., Richmond, 604-232-0816. Seaharbour.com 92 natural pastures cheese This is serious 100-Mile Diet territory. The cheeses 92 from Vancouver Island s Comox Valley use only fresh milk produced from their farm. We especially love the softies: Brie and Camembert. Widely available. Naturalpastures.com 93 Cappuccino Golden espresso marbles meringue-like tops on these expertly crafted cappuccinos. Beans are from 49th Parallel and are pressed in a Synesso machine. The milk is Birchwood brand, far superior to standard grocery varieties. Elysian Coffee, 1778 W. Fifth Ave., 604-734-1778, and 590 W. Broadway, 604-874-5909. Elysiancoffee.com 93 Elegant Venetian Glass 100-1168 Hamilton St., Vancouver, BC, Canada tel: 604 687 1535 www.bernsteinandgoldinteriors.com Vancouver s must-have City Guide, full of INSIDER secrets: 2009/10 Get InsIde the world s most appealing city 2010 Primer 200 top o whistler's Best must see attractions eat & Drink top restaurants over 650! shops o listings! Block by Block Fashion, home Decor, Gourmet & more! > Top restaurants, shops, bars and pubs your exclusive guide to the city! > PLUS Expanded neighbourhood guides, must-see attractions, a wine guide and much more! Visit vanmag.com for more! On newsstands NOW! Pick up your copy today! 8 8 v a n m a g. c o m o c t o b e r 2 0 0 9 o c t o b e r 2 0 0 9 v a n m a g. c o m 8 9
101 things to taste before you die Eating & Drinking 94 Bourbon crème brûlee Made with Maker s Mark and garnished with gelato made with fresh mint from the chef s garden, this silky brûlée is inspired by the mint julep. Fuel Restaurant, 1944 W. Fourth Ave., 604-288-7905. Fuelrestaurant.ca 95 Duck confit with warm bacon dressing Duck fat slathered with pork fat need we say more? Cru, 1459 W. Broadway, 604-677-4111. Cru.ca 96 40-day dry-aged steaks After 21 days of dry aging, the collagens in Blue Goose Cattle Co. s certified organic rib-eye steaks start to break down; at 40 days the flavour is at its peak. Sebastian & Co. 2425 Marine Dr., West Van, 604-925-1636. Sebastianandco.ca 97 Deep-fried ice cream Primo s, est. 1959, doesn t mess with tradition, so their take on the Mexican classic rolls vanilla ice cream in Corn Flakes and egg yolk, then flash-fries to order. Served with chocolate sauce and (ay, caramba!) whipped cream. Primo s on 12th, 1509 W. 12th, 604-736-9322 98 Crispy ceci Cooked chickpeas first deepfried, then tossed with chili flakes, mint, lemon, green onion, and arugula the crispy texture and subtle flavours have made this dish a cult favourite. Campagnolo, 1020 Main St., 604-484-6018. Campagnolorestaurant.ca 99 Pasteis de Nata These Portuguese egg tarts are light, buttery pastry filled with a decadently creamy egg custard. Cholesterol count is through the roof, but oh so worth it. Michèle Cake Shop, 6033 W. Blvd., 604-261-3284 100 94 paan This South Asian delicacy, which is usually served after 95 96 97 meals and on special occasions, consists of chopped areca nuts wrapped in betel leaves along with grated coconut, flower petals, or any number of other flavourings. It has a mild stimulating effect like coffee but works marvellously well as a way to freshen your breath or help digest your curry. Jambo Grill & Goodmorning Paan, 3219 Kingsway, 604-433- 5060. Jambogrill.ca 101 Steak frites The flavourful execution of this bistro standard by chefs Gilles L Heureux and Christopher Hughes is distinguished by their use of compound butter, peppercorn sauce, or red-wine reduction. Bonus points for the tangy aïoli with the housemade frites. Les Faux Bourgeois, 663 E. 15th Ave., 604-873-9733. Lesfauxbourgeois.com VM 98 99 100 101 9 0 v a n m a g. c o m o c t o b e r 2 0 0 9 o c t o b e r 2 0 0 9 v a n m a g. c o m 9 1