A no messing around guide to the coolest things to eat, drink and do in Vancouver and beyond. Community. Not clickbait.

DINER: Sneak Peek At The Izakaya Menu Destined For “Electric Owl” On Main Street

A recent walk-past recce suggested that there was still a hell of a lot of work left to be done at the upcoming, 200+ seat Japanese izakaya-themed Electric Owl in the American Hotel at 928 Main (just a few doors down from Campagnolo). They were hoping for a May 26th opening – perhaps they still are – but the photo above says June or July to me (I don’t know…maybe they’re superhuman). Whatever. We’ve waited years for anything to open at this address, so a little while longer won’t hurt. In the meantime, we can whet our appetites and cool our jets with an advance copy of their menu. Karaage? Check. Gyozas? Check. Ebi Mayo? Check. I’m sure it’s not all set in stone, but here it is nevertheless.

Field Trip: Tagging Along for a “Glorious” Tomato Appreciation Feast

Inspired by their love of tomatoes and everything that farmer Mark Cormier and his farm crew put into growing them, the team from Say Hey Sandwiches head out to Aldergrove on a mission to cook a feast for the Glorious Organics team...

Reverence, Respect, and Realization: What The Acorn Taught Me

At 21 years old, I'm still just a kid and relatively new to working in restaurants, but I grew up umbilically tied to the hospitality industry. My father was a food writer, and my mother is a photographer. Their careers meant that most of my early years were spent in kitchens and dining rooms instead of on playgrounds and soccer fields; consequently, I learned my table manners before I could count past one hundred.

Amanda MacMullin Talks Seeking New Challenges and Becoming a ‘Grizzled Old Bartender’

Rhys Amber recently sat down with The Diamond bartender to catch up, swap 'war stories' and discuss the minutiae of the crazy, hospitality life.

On Expensive Hobbies, Title-Chasing & Getting ‘Rinsed’ in the Kitchen, with Josh Stel

The veteran Vancouver pan jockey and recently appointed Chef de Cuisine at The Mackenzie Room possesses a slew of attributes harder and harder to come by these days, so Rhys saw it fitting to reach out and see what makes him tick.