LATE-NIGHT

THE ARBOR

THE ARBOR

THOUGHTFUL VEGETARIAN COMFORT FOOD 

The Arbor, Vancouver’s newest vegan, comfort-food eatery, is a consolidation of backgrounds ranging from The Acorn (owners Scott Lewis and Shira Blustein) to Farmer's Apprentice and Royal Dinette (Sommelier Paul McCloskey) as well as Bishop’s (Chef Rob Clarke). Fortunately, in pursuing their new endeavour, the team did not retreat from a philosophy of ecologically minded, freshly produced ingredients. The focus on quality transferred over from their respective backgrounds flawlessly, all while creating a complementary inverse to The Arbor’s vegetarian fine dining sister restaurant just five storefronts up Main Street: the still-popular Acorn.
 

MISSION: NOW A LA CARTE

MISSION: NOW A LA CARTE

A CULINARY JOURNEY THROUGH THE PACIFIC NORTHWEST

Top Chef Canada's "All Star" alumni, Chef Curtis Luk constructs distinctive dishes using his philosophy of nose-to-tail and root-to-tip cuisine in this award-winning Kitsilano dining room. Showcasing the abundance of the vast Pacific Northwest region, Luk offers both share-plate and tasting-menu options to lead guests on a mouthwatering adventure through the province's fields and oceans. With virtuosity, mastery, and flare, each seasonally-changing plate at Mission delights. The kitchen's novel and ingenious tastes are never simply following trends, but rather, are creating them.

CHAMBAR RESTAURANT

CHAMBAR RESTAURANT

WITH AN AMOROUS GLOW, CHAMBAR WILL TAKE YOU AWAY

Located in Crosstown (the ambiguous mid-zone between Chinatown and Yaletown), the remodel of the second location of Chambar was a collaboration between co-owner Karri Schuermans and Carscadden Stokes McDonald Architects, who are also based in Vancouver. Their design goal was to parallel the reach of the restaurant’s ambitions with "exquisite cuisine, exceptional service, and a room that glows", branding it as "an unpretentious fling with fine dining.”

NIGHTINGALE: LARGE SCALE MODERN CANADIAN

NIGHTINGALE: LARGE SCALE MODERN CANADIAN

CASUAL DINING, QUALITY CUISINE

Only recently has the term "Modern Canadian" become so reiterated. It's often offered up as an erudite way to describe a Chef's interpretation of their menu and where they draw inspiration from. Cooks across the country are seeking vision from traditional fare but putting a modern spin on each dish, while respectably trying to "keep it Canadian". The term is rooted in the mass Farm-to-Table movement that has taken restaurant culture by storm, championed by the likes of chef personalities like Dan Barber and famous food journalists like Michael Pollan. But Modern Canadian cuisine has rightly found that a focus on local produce--and a connection to the farmers they source their ingredients from--lends exceptionally to achieving the richest of flavour, texture, and succulence.