The Ontario chain looks set to open up two locations in Vancouver—but we may just be better off without it.
Plans this weekend? These culinary events just might have you rescheduling.
Let’s talk about foods with benefits.
Our woman on the street dives into the bylaws surrounding hawking booze.
We asked a dozen-plus of the city's top sommeliers to share their picks with us for some very specific scenarios...including this reluctant investment advice.
As the name implies, the Prosecco Superiore DOCG makes a better bubbly.
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Burnaby Village Museum’s Heritage Christmas, presented by Concord Pacific.
Getting reacquainted with the chill button in Maui’s laid-back Kapalua Bay.
And as is our yearly custom, we present the greatest ski video every filmed (the late great JP Auclair x Trail BC x LCD Soundsystem) to get you good and psyched.
Being well taken care of when travelling for work is great. Actually, it’s awesome. The good news is that Air
Out with the burlap and mason jars. In with elegant florals, bold colours, and contemporary chic. Here are the latest bridal trends for 2019.
And we want to live among the store's wheat-beer shampoos, Japanese-made stationery and bougie bouquet-shaped candles.
A place where choosing unique gifts for those on your nice list is a magical experience full of the twinkling lights, sights, and scents of the season.
Restaurant Awards Judge Lee Man takes us on a journey to his fave Vietnamese spot.
We put their expert palates to the test.
We're looking for the very best of Vancouver's maker scene with our first annual Made in Vancouver Awards. Enter before February 15 for your chance to win big and be featured in the July issue...
Not to be forgotten on your holiday wine list: a delicious (and reasonably priced) chardonnay
Stock up on the Wine Awards Best of Show
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.
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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.
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.
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