CinCin

Sommelier and Bartender of the Year 2019: Shane Taylor and Amber Bruce

Sommelier and Bartender of the Year 2019: Shane Taylor and Amber Bruce

It’s Taylor and Bruce who will shepherd the next generation of talent through the trials and tribulations of life on the boards.

The Ultimate Vancouver Wine Guide: What to Bring to a Curry Dinner

The Ultimate Vancouver Wine Guide: What to Bring to a Curry Dinner

We asked a dozen-plus of the city's top sommeliers to share their picks with us for some very specific scenarios...including what to bring to a curry-centric dinner party.

Vancouver CityGuide: West End

Vancouver CityGuide: West End

Where to shop, eat and play in Vancouver's beautiful beachside 'hood.

Taste Test: B.C.’s Best Sparkling Wine

Taste Test: B.C.’s Best Sparkling Wine

We popped bottles to find the best bubbly in town.

The Ticket: Let Passions Fill Your Belly and Your Heart

The Ticket: Let Passions Fill Your Belly and Your Heart

This mouthwatering night in support of the Dr. Peter AIDS Foundation serves up a menu full of VanMag Restaurant Award winners—yum!

The Ultimate Guide to Eating in Downtown Vancouver

The Ultimate Guide to Eating in Downtown Vancouver

We've mapped out our 17 fave spots to eat (and drink!) in the downtown core.

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VIDEO: How to Make Spinach Ricotta Ravioli

VIDEO: How to Make Spinach Ricotta Ravioli

Ahead of his appearance at VanMag’s Best of the City event, CinCin's Chef Andrew Richardson shares his tips and tricks for making this classic Italian dish at home.

Review: Finding True Luxury at CinCin Ristorante and Bar

Review: Finding True Luxury at CinCin Ristorante and Bar

"Smart, confident and utterly delicious; each carefully edited plate reflects the ideals of simplicity and balance."

CinCin Presents a Special 25th-Anniversary Menu

CinCin Presents a Special 25th-Anniversary Menu

The beloved Italian hideaway marks the occasion with a limited-time prix fixe.

Chef Q&A: Bacchus and CinCin

Chef Q&A: Bacchus and CinCin

English expats Lee Parsons and Andrew Richardson on the trial-by-fire benefits of kitchen apprenticeships