Roof Garten is a pop up patio restaurant located in downtown Vancouver between Smithe and Granville Street. This roof top space runs exclusively just for one summer. The green space features faux grass, wooden details, long wooden tables and 130 lounge seating. Come hang out…
Jam Cafe Beatty Vancouver quietly open doors recently at the old Cafe Medina location at 556 Beatty Street. Line ups start at 30 minutes without a grand opening party or media event. If you jam is brunch, there are over 7 types of egg benny, red…
Seasons in the Park Vancouver is a beautiful restaurant located within Queen Elizabeth Park. Literally, you can watch the seasons change from their amazing patio. It is breathtaking to enjoy and call this place home – mountains, trees and ocean. This restaurant is great of romantic date nights! Seasons in the Park restaurant is part of the Sequoia Company group of restaurants like Cardero’s, The Sandbar, and The Teahouse.
The menu at Seasons in the Park is West Coast focused. The restaurant is kid friendly and tourist and locals oriented. I like their weekend brunch program filled with Egg Benedicts, soups, salad, burgers and pizzas.
Smoked Salmon Benedict 15: Oceanwise Seafood red onion, arugula, capers, creme fraiche, served on a potato cake. I nicely poached egg and fresh smoked salmon.
Usually there is always a daily special benny on rotation. Today’s was crab meat benny.
Steak & Eggs 23: 5oz Prime New York Striploin, chive scrambled eggs, roasted potatoes. I probably would not recommend this dish was the steak was tough and underwhelming. And everything else, I could have done without.
Caesar Salad 10: Classic Caesar with parmesan and capers. We added marinated grill chicken +6. We shared this plate of greens to make ourselves feel healthy.
We recommend parking valet for $6 instead of paying for parking in the parking lot just around the bend. Service can be slow if you are going with a large party.
Seasons in the Park Restaurant
Cuisine: Seafood, Steakhouse, Pacific Northwest, Brunch
Mon 11:30 am – 10:00 pm
Tue 11:30 am – 10:00 pm
Wed 11:30 am – 10:00 pm
Thu 11:30 am – 10:00 pm
Fri 11:30 am – 10:00 pm
Sat 11:30 am – 10:00 pm
Sun 10:30 am – 10:00 pm
West 33rd Avenue and Cambie Street, Vancouver, BC V5Y 2M4
L’Abattoir Vancouver is an endearing modern French restaurant in Gastown. It is located on Carrall Street, with the back of the building as part of Blood Alley. L’Abattoir meaning slaughterhouse, comes from a colorful past. The restaurant was built in the 19th century as the site of…
Au Comptior in Kitsilano seems to be all the craze lately. Brunch avec Paree style is a must. Choose to start with a cafe au lait and a pain au chocolate to slowly start your day like there’s nothing on the agenda.
Whether Au Comptior is the ‘real deal’ of an authentic Parisian cafe is debatable. Depending the time of day you may find the garcon de cafe to be either warm, friendly and attentive or borderline rude. You ask for hot sauce and you may hear ‘this is a French restaurant, we don’t have hot sauce’!
The interior is Instagram worthy with the deepest blue leather seats, long bar seats, distressed tiles and a rotating glass display nudging you with exquisite desserts. But little round tables are crowded and slightly uncomfortable especially when you have a party of four trying to share plates.
But let’s talk food. Le Brunch in particular. Food here is well portioned and rich. “How do French women stay skinny?” comes to mind. I remember reading, if you are thinking of order dessert after a full meal with wine. Your dessert should just be your glass of wine.
Anyways, we ordered and shared the following.
MANCHONS DE CANARD FRITS 10: half-dozen crispy fried duck wings. Lightly breaded duck confit wings are tender and fall off the bones.
ASSIETTE DE CHARCUTERIE 18: house and artisan cured meats and pate served with bread and gerkhins
ASSIETTE DE FROMAGES 7: three cheeses with a variety of creamy blue, brie and a sharp cheddar aged from France.
CONFIT DE CANARD EN SALADE ET SON OEUF POCHÉ 16: Shredded duck confit, potato, asparagus, frisée, poached eggs, hazelnut vinaigrette.
BURGER MAISON FRITES 16: house ground beef, onion jam, raclette. We were asked with we wanted to add foie gras for $6. We weren’t sure where the foie was added. Perhaps mixed in the patty or spread a top. Nonetheless, the burger had a juicy patty and pretty tasty.
ASSIETTE AU COMPTOIR 16: eggs cocotte, house-made sausage, bacon, country bread, potato rösti. This was perhaps our least favorite dish of the afternoon. There was nothing special to the eggs or the salty sausage.
I’m excited that Au Comptoir now opened in the Kitsilano neighborhood. West 4th isn’t saturated with French bistros and after a heavy brunch you can go shopping and walk it off.
Au Comptoir is opened by Maxime Bettili and Julien Aubin. The two had previoused cafes and brasseries in France. In Vancouver they had worked at some Vancouver favorite restaurants like Les Faux Bourgeois, Bistro Pastis, Jules Bistro, and The Acorn.
Cuisine: French, Bistro, Cafe, Parisian
Mon 8:00 am – 10:00 pm
Wed 8:00 am – 10:00 pm
Thu 8:00 am – 10:00 pm
Fri 8:00 am – 10:00 pm
Sat 8:00 am – 10:00 pm
Sun 8:00 am – 10:00 pm
2278 W 4th Ave, Vancouver, BC V6K 1N8
The Belgard Kitchen is located within The Settlement Building where Vancouver Urban Winery, Roaring Twenties Wine Co and Postmark Brewing all operate out from 55 Dunlevy Ave, Vancouver. We first toured the facility with Made In Strathcona Tour. We loved the high ceilings, button tuft booths and brunch on the…
For the month of February, Nomss is excited to partner with FoodiePages to feature the February Chef’s Box curated by David Gunawan of Farmer’s Apprentice in Vancouver. The CHEF’S BOX Subscription is a monthly subscription service that delivers small batch Canadian foods to your door, hand-picked by a top Canadian chef.
David Gunawan developed two brunch themed recipes this month. Chai Spiced French Toast, Canadian Caesar and a Pot Roasted Chicken Recipe with Porcini Mushrooms, Poached Egg and Hollandaise Sauce.
Chef’s Box promo code at the end of this post.
Classic Canadian Caesar Recipe
Serves 4 People
- David’s Condiment’s Perfect Caesar Rimmer
- 1 bottle of Walter All Natural Caesar Mix
- 1-2 ounces of Vodka per glass
- 2 Tbsp Lime Juice
- 1 Tbsp Worcestershire Sauce
- 1 Tbsp Prepared Horseradish
- Pepper to garnish
- 1 Lime (cut into 5 wedges)
- Fresh sage leaves
- 4 Wood Skewers
- Best to use large 10 or 12 oz. glasses, or mason jars if you want that ultra Canadian look.
- Line a small flat plate with David’s Condiment’s Perfect Caesar Rimmer.
- Use a lime wedge to wet the rim of each glass. Coat each glass rim with seasoning.
- Measure out 1 to 2 ounces of Vodka per glass.
- Mix the Walter All Natural Caesar Mix, lime juice, Worcestershire sauce, and horseradish into a large pitcher.
- Fill each glass with the mix and give them a little stir.
- Add ice if required.
- Top with fresh pepper and garnish with a sage leaf and lime wedge on a skewer.
Best enjoyed at brunch with a Chai Spiced French Toast, or a Pot Roasted Chicken Recipe with Porcini Mushrooms, Poached Egg and Hollandaise Sauce.
We hope you like this recipe as much as we did! Let us know your comments below.
Having a relaxing Sunday meal at Forage Vancouver was a treat itself. Despite what you all may thing, I don’t go out everyday or eat extravagant gourmet meals. Most days it consists of low carb salads, wonder soup diets and plenty of leftover food. Between work, wedding planning and trying to keep a regular workout routine; there is simply no time. So, as you can imagine, how nice it was just to relax on a late Sunday afternoon it was to enjoy a window seat, some sun, and a delicious breakfast.
Forage is located at The Listel Hotel in Vancouver Downtown. The name initially was awfully familiar as it was the same hotel I stayed in Shinjuku, Japan. I love the wooden interior, center island bar and high chairs. I love how there was tons of natural light pouring into the restaurant. There is even a large party room in the back. Service at Forage is top notch (except for the hostess that greeted us at the door).
Meat Board 16: Charcuterie, chicken liver parfait, pickled walnuts, and IPA mustard. Our waiter Dean was super nice to remind us that this was a meat board. I can see how someone can be surprised that may not necessary know charcuterie to be a selection of meat products. We especially love the old school chicken liver parfait with clarified butter topping. Chicken liver is set in the fridge to allow the flavors to develop. Tip: for $7 you can bring it home to enjoy. If the butter seal isn’t disturbed it should last as long as two weeks.
Crab Meat and Halibut Egg Benedict 16: shredded crab meat and halibut is light and sweet. I loved the brightness of the hollandaise. I swear there is lemon or mustard in it. Served with crispy potatoes and house made ketchup. Eggs medium poached to my liking.
The portions at Forage was just right. We didn’t feel overstuffed. The size of the meat board was surprising enough (not to mention that it packs like 2000 calories!). I blame the “Super Size” mentally we have all adapted. Sometimes, it is such a treat to slow down, enjoy each bite before rushing to cut the next piece. Please enjoy your meals!
cuisine: Seafood, Breakfast, Brunch, Canadian
Mon-Fri 6:30am – close
Sat-Sun 7am – close
1300 Robson St, Vancouver, BC V6E 1C5
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