Globe and Mail reviewer Alexandra Gill called Burdock & Co. the quintessential Vancouver restaurant, writing, “It’s not so much a reflection of what we are right now, but more a beacon of where we should be headed.”
Freedom to lunch at fine restaurants is one benefit of having a flexible schedule. Diners enjoy fine experiences and occasional bargains. Scott Kidd’s CANYON in Edgemont Village was a recent treat. Chef Kidd has worked in BC’s best restaurants, including Sooke Harbour House and Bishop’s. After long service as Executive Chef of Lift Bar and Grill in Coal Harbour, Kidd opened Canyon. He brought experience, skill and dedication to local ingredients and sustainable foods…
Brunch at Chef Faizal Kassam’s West Vancouver restaurant was enough of a success that a visit to sample the dinner menu was mandatory. Terroir Kitchen specializes in sharing plates, which someone called posh tapas. This is an informal dining style that allows diners to experience edibles not on their usual list of choices. It also encourages conversations about culinary successes or failures.
Chef Faizal Kassam describes his cuisine as sustainable, local and organic. He styles it after rustic fare of Southern Europe. Freshness and regionality are key. Terroir Kitchen’s menu reflects that commitment and Vancouver Magazine found execution was superb. In 2018, that respected observer of BC’s fine dining places, rated Terroir Kitchen as best on the North Shore.
Diners suffering a twinge of guilt about consuming butter and egg yolks might assuage that feeling by asking for a smoothie made with kale, spinach, pear, banana, almond butter & apple juice. If guilt’s not your thing, try a glass of bacon infused bourbon, fresh orange and lemon juice, smokey BBQ sauce, pickled onion and celery. Maybe even two, because life is short.