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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

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MANgOPOPSiCLeA pure expression of tropical fruit. TNT, 179 Keefer Pl., 604-899-8836. Tnt-super-market.com

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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 sal-ad with soy-truffle vinaigrette. Aromatic, sensual, classic. Market, Level 3, 1115 Alberni St., 604-695-1115. Shangri-la.com/Vancouver

Eating&Drinking

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

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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

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HigH POiNT fARMS RASPBeRRieSRobert Belcham (Fuel, Campagnolo) considers these berries such exemplars that he has them flown in each summer. High Point Farms,

1495 Coats Drive, Gab-riola Island, 250-247-8006. Highpointfarms.ca

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HONey-DiP DOugHNuTSMade 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

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HANDMADe gNOCCHiSimplicity 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,

3075 Slocan St., 604-430-2195. Lapiazzadario.bc.ca

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LOCO LiMONADA The sugar and lemons are well steeped before mangoes are added, making an ex-quisite lemonade base. Then Sauza Gold tequila and mud-dled chilies spike the cocktail with a zing unlike anything else in town. Lolita’s, 1326 Davie St., 604-696-9996. Lolitasrestaurant.com

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CHeeSe TOASTParmesan, Romano, Swiss, and medium Cheddar melted over three-quarter-inch slabs

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

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MixeD SeAfOOD CeviCHe The fresh grapefruit nestled amongst the exquisitely ten-der bits of local seafood gives this fine ceviche its vibrant citrus zing. Blue Water Cafe, 1095 Hamilton St., 604-688-8078. Bluewatercafe.net

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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.

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giANT OReOTwo 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. Butter-bakedgoods.com

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CRiSPy CAuLifLOWeRA 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

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STuffeD RABBiT SADDLeThis sumptuous saddle of lo-cal white rabbit is stuffed with a purée of shallot, chervil, tarragon, and rabbit trim, then wrapped with prosciutto and oven-roasted. A rich reduc-tion of Dijon and red wine is spooned over the impossibly tender finished dish. Bac-chus at the Wedgewood, 845 Hornby St., 604-608-5319. Wedgewoodhotel.com

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JASMiNe DRAgON PeARLSThe Granville Island Tea Company packs up to 200 varieties into its market nook across from South China

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

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fRiCASSéYou 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-your-mouth braised short ribs, roasted potatoes, caramel-ized onions, arugula, and applewood cheddar) are the real deal here. Medina Café, 556 Beatty St., 604-879-3114. Medinacafe.com

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POiRe WiLLiAMSSubtlety is the secret of Okanagan Spirits’ revelatory take on the pear digestif. Each bottle distills 24 Bartletts from the valley, mashed and fer-mented. 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

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AgNOLOTTi LAMB RAgu WiTH MiNT AND PeASThe 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

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SiNgAPORe- STyLe 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

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SCALLOPS WiTH COCONuT fOAM AND HAzeLNuT SALTGord Martin’s pinxtos menu shows off his playful alchemy skills. Bin 941, 941 Davie St., 604-683-1246. Bin941.com

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ROTeLLO Di CAPONeThat’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. Moc-cia, 2276 E. Hastings St., 604-255-2032. Moccia.ca

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vieTNAMeSe SuBMARiNe SANDWiCH An incongruous amalgam of pickled veg, hot peppers, and

pâté between crusty slices of French bread that never dis-appoints. What’s even better? You can get two, plus change, for $10. Au Petit Café, 4851 Main St., 604-873-3328. Aupetitcafe.com

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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

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Vanmag.com/restaurants

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

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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

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curry cutting noodles Watch through a glass win-dow 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

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cHicken- fried 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

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sea urcHinA reminder that cooking is art. Sea urchin tongues are

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

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Jamaican lagerThis 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. Dockside-brewing.com

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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. Provence-vancouver.com

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manHattan clam cHowderFresh 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

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tacos al pastorFluffy corn tortillas stuffed with shredded bits of marinated pork with just the right amount of heat, topped with roasted pineapple—de-liciously sweet and savoury. Don Guacamoles, 1333 Robson St., 604-569-2295.

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cHolulaMade 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 pep-pers top 100,000.)

Find it at South China Seas, Granville Island Public Market. Southchinaseas.ca

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Brisket sandwicHWe’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

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tHe udder guy’s roasted coconut ice creamFull 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

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kesslerJolly 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

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mogoAt East African barbecue

joint Simba’s, try mogo be-fore 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 Den-man St., 604-974-0649. Simbasgrill.com

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linguine witH loBsterHow to elevate the luxe crustacean? Pino Posteraro’s lobster-tomato-cream sauce, touched with basil and the subtle heat of Thai chili oil, gracefully marries the claw and half-tail to the al dente pasta without overpowering either. Cioppino’s Mediterra-nean Grill, 1133 Hamilton St., 604-688-7466. Cioppinosyaletown.com

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Handmade pork gyozaSloping Hills organic pork and shiitake mushrooms are complemented by an aromatic sauce of soy, mirin, and sesame. Takes the con-cept of bar snacks to a whole new level. The Diamond, 6 Powell St. Di6mond.com

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caramel appleWe don’t wholly approve of the bowling ball-sized variations encrusted with marshmallows and pretzels, but give us this simple plea-sure any day. Always with a crunchy, tart Granny Smith at its heart, at Rocky Mountain Chocolate Factory. Various locations. Rmcf.com

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Blue Brie, proscuitto, and pear Baguette sandwicHArtfully 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

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pacific saBlefisHChef Don Letendre puts a delicately Asian spin on this staple of Pacific Northwest cuisine, inventively using braised daikon and truffle-scented dashi. Elixir, 350 Davie St., 604-642-0557. Elixirvancouver.ca

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stone Boatpinot gris 2008This small family winery is

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

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greenwicH sourThis sturdy bourbon-based

concoction floats red wine atop layers of sugar cane and lemon juice—the perfect union of sour and sweet. Uva Wine Bar, 900 Sey-mour St., 604-632-9560. Uvawinebar.ca

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peanut-and-cHocolate ButterA throwback to simple pleasures. Fresh whole peanuts and chunks of Cal-lebaut 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. Whole-foodsmarket.com

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lamB popsiclesOh, 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

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cHocolate BudinoLayers 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

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spagHetti QuattroThe 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 loca-tions. Quattrorestaurants.com

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tuscan wHite Bean and pancetta soupThis 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

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duck spring rollsThese “duck sticks” (crispy, golden cylinders of moist duck confit) will test the boundaries of any relation-ship. Be prepared to fight over the last one. Charm Modern Thai, 1269 Ham-ilton St., 604-688-9339. Charmmodernthai.com

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focaccia Forget the stale, salty imita-tors. 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

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alsatian onion tarteChef Michel Jacob’s hom-age to the most famous dish of his Alsace home-land 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 Bur-rard St., 604-669-4298. Lecrocodilerestaurant.com

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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

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Gâteau St. honoréThis 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

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CapiCollo panini Owner Zoran Jungec’s deft touch with the grill trans-forms mere flatbread, spicy capicollo, and mozzarella into crispy-edged triumphs. Café Presto Panini, 859 Hornby St., 604-684-4445. Prestopanini.ca

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CoConut porterVictoria craft brewer Swans is on a tear these days. Look especially for its limited-edition 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

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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 semi-sweet Belgian chocolate from Callebaut. Well-Seasoned, 302c-20771 Langley By-Pass, Langley, 604-530-1518. Wellseasoned.ca

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tuna tatakiProps 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

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horChataSuper-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

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lavender meadThe local take on the world’s oldest booze is brewed on Hornby Island at Middle Mountain Mead. The semi-sweet 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

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montrealSmoked meatSandwiCh 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

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

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u-Bake maC and CheeSe A no-brainer: keep a stock-pile of these in your freezer for a decadent midweek

meal. The pasta drips with a four-cheese blend and béchamel sauce, topped with more cheese and bread crumbs. Les Amis du Fromage, various loca-tions. Buycheese.com

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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

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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

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roaSted CherrieS with tahitian- vanilla-Bean Gelato Fresh cherries roasted with kirsch, raspberry coulis, and olive oil (whodathunk-it?)—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

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vanCouver CroiSSantSBuy ’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 loca-tions. Vancroissants.com

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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. Dundarave-fishmarket.com

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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 ci-lantro. Salty frites and garlicky aioli seal the deal. Chambar, 562 Beatty St., 604-879-7119. Chambar.com

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Stone-Grilled Beef tonGueSavouring 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. Kingyo-izakaya.com

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madeleineSThese deceptively simple little scallop-shaped cakes, delicately scented with

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

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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

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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 greengro-cers, and you’ve got a simple, sweet-and-sour hangover cure. Lee Loy, 419 Gore Ave., 604-685-6025

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makowieCLocal Poles go out of their way for this delectably almond-flavoured cake with creamy poppy-seed filling. Find out why at Polonia Bak-ery & Deli, 4329 E. Hastings St., Burnaby, 604-293-1148

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deep-fried Spot prawn headSOrder the prawns, prepared aburi-style (think blowtorch)

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 pro-tein. Yes, the antennae might give you pause, but knock back some sake and then pop the whole thing. Trust us. Miku, 2-1055 W. Hast-ings St., 604-568-3900, mikurestaurant.com

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Giant doSaSTwo-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. Saravanaa-bhavan.ca

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terrine de CampaGne This rich, country-style terrine features coarsely chopped pork smoothed with brandy-and-white-wine-doused chicken livers. It’s baked with onions and garlic, and served with grape-and-curry chutney, gherkins, pickled white on-ions, and a twist of cracked pepper. Jules Bistro, 216 Abbott St., 604-669-0033. Julesbistro.ca

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freSh pretzelSSoft pretzels fresh from the oven—the original fast food. Swiss Bakery, 143 E. Third Ave., 604-736-8785. Swissbakery.ca

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Buttermilk marinated ChiCken winGSButtermilk 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

Brewing Co., 1116 Hamilton St., 604-688-0064. Markjamesgroup.com/yaletown

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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

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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

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Videos.vanmag.com

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 per-sonalities,

all online at

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Crispy ChoColate raspberry CakeThomas 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

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MoChiMo sMile pizza The combination of rice and wheat in the dough creates

a super-soft crust, and each pizza comes with a mysteri-ous scalloplike dumpling in the centre—these signa-ture Hokkaido potato pieces are like the lightest gnocchi ever. Strawberry Cones, 4151 Hazelbridge Way, Richmond, 604-295-6693. Strawberrycones.ca

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serbian garliC sausageThese dark brown, wrinkled, scrawny, kinda scary-look-ing 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

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tusker beerNamed for the elephant that killed the founder during a 1923 hunting expedition, Tusker is one of Africa’s most famous beers. It’s a golden-yellow lager made from barley grown in Kenya’s Rift Valley, and although Kenyans love drinking it warm, it’s best ice-cold. Find exported half-litre bottles at BC Liquor Stores. Mattersoftaste.com

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blueberry- apriCot jaM This all-natural, pectin-free, sugar-and-berry reduction is a pure expression of summer fruit. Ditto the blueberry-tan-gerine, plumbleberry (plums with mixed berries), stone fruit with sambuca, vanilla-bean-

and-pear butter… Mix the Bakery, 4430 W. 10th Ave., 604-221-4145. Mixthebakery.com

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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

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kentuCky burgooRestorative and aromatic, this slow-cooked stew of braised meats, corn and vegetables is served over homemade country biscuits. Burgoo Bistro, various locations. Burgoo.ca

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leMon butter-Milk 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

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delux tan tan noodles Fresh noodles in a chili-peanut sauce—an incredible burnished red-brown co-lour—with ground pork and crunchy pickled vegetables, spicy. Comfort food par excellence. Szechuan Chongqing, 205-1668 W. Broadway, 604-734-1668. Szechuanchongqing.com

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bakudanyaki A twist on classic Osaka street food, bakudanyaki is tako yaki (savoury, deep-fried dump-lings 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

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lavashSample 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

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dungeness Crab hot potTuck 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., Rich-mond, 604-232-0816. Seaharbour.com

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natural pas-tures CheeseThis is serious 100-Mile Diet territory. The cheeses

from Vancouver Island’s Comox Valley use only fresh milk produced from their farm. We especially love the softies: Brie and Camembert. Widely avail-able. Naturalpastures.com

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CappuCCinoGolden 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 Birch-wood brand, far superior to standard grocery varieties. Elysian Coffee, 1778 W. Fifth Ave., 604-734-1778, and 590 W. Broadway, 604-874-5909. Elysian-coffee.com

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Elegant Venetian Glass

100-1168 Hamilton St., Vancouver, BC, Canada | tel: 604 687 1535www.bernsteinandgoldinteriors.com

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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

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duCk Confit with warM baCon dressingDuck fat slathered with pork fat—need we say more? Cru, 1459 W. Broadway, 604-677-4111. Cru.ca

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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

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deep-fried iCe CreaMPrimo’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

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Crispy CeCi Cooked chickpeas first deep-fried, then tossed with chili flakes, mint, lemon, green on-ion, and arugula—the crispy texture and subtle flavours have made this dish a cult fa-

vourite. Campagnolo, 1020 Main St., 604-484-6018. Campagnolorestaurant.ca

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pasteis de nata These Portuguese egg tarts are light, buttery pastry filled with a decadently creamy egg

meals and on special occa-sions, 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

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steak frites The flavourful execution of this bistro standard by chefs Gilles L’Heureux and Christo-pher 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

Eating & Drinking 101 things to taste before you die

custard. Cholesterol count is through the roof, but oh so worth it. Michèle Cake Shop, 6033 W. Blvd., 604-261-3284

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paanThis South Asian delicacy, which is usually served after

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