This Downtown Eastside room continues to impress with French-Asian flavours and modern techniques.
These are the slices you want to grab after a night out on the town.
The Okanagan’s best flavours combine in Kelowna to bring you an experience like no other.
Don't feel like going out? Make bartender Max Borrowman's Mexican Wrestler and more at home.
Bars & Lounges
Old-school cocktail bars, tiki rooms and supper clubs—here's where the VanMag editors wet their whistles.
Cactus Club Cafe features limited edition cocktails for 98 Days of Summer
The innovation economy has changed the way we live and work—our land-use strategies need to catch up.
Arts & Culture
For Vancouver magazine's 50th year, we're taking a look back through the archives and sharing a few classic covers each month.
The Next Level
National parks are free in 2017, so we asked local travel writers to dish on their favourite lake hikes and best-of-B.C.-swimming holes. Make the most of it.
It's (finally!) time to get outside and enjoy nature.
Whether you're a thrill seeker or a history buff, the picturesque town of Mukilteo is a must visit.
On the opening of their new store on Burrard we reflect on North Vancouver's greatest export.
Summer's at our door, which means it's time to get your sun, surf and sand groove on.
Founded in 1848, the brand has a reputation for quality craftsmanship, particularly in fashioning gold and silver filigree.
After 12 months of dining out, the results are in! Our judges tell you the dishes, the rooms and the chefs you need to visit this year.
The rules are simple: answer a question or eat something terrible.
The overall winner from Vancouver Magazine's International Wine Awards 2016.
A diverse collection of wines boosted in sweetness or alcohol. Fortifieds flatter savoury foods like strong cheeses or nuts, while sweet wines uplift desserts such as lemon tarts or chocolate truffles.
Bold and powerful, these reds are loaded with flavour, emphatic tannins, and rich body. Best in a big-bowled glass with robust food: stir-fried beef or steak tartare.
Expressive fruit and modest tannins are tame enough for fish yet flavourful enough for pepperoni pizza or meatloaf.
Juicy, light reds are thirst-quenching and bright. Try with grilled chorizo or salmon burgers.
Combining the structure of red and the refreshment of white, pink wines are for 360 pleasure. Try with Niçoise salad or steamed mussels.
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As versatile as wine, sake can be deployed far beyond the Asian kitchen. Try nigori with prosciutto and melon, or refined junmai ginjo with smoked salmon and capers.
Creamy, full-flavoured wines need weighty food like pork roast, grilled salmon, or triple cream cheese.
Medium white wines offer a notable flavour and great adaptability for cheesy risotto, pizza Bianca, or rosso pasta sauce.
Lemony, crisp light whites pair well with shellfish, while fruity aromatics with a whisper of sweetness will temper spicy cuisine.
The best wines you can buy in a city that combines east with west
Not just for celebrations, bubbles make terrific food partners. Typically dry, fresh, and cleansing, try with truffled popcorn, crab sushi, or Scotch eggs.
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