All the awesome drinks and dishes we come across over the course of our professional and private lives.
It's giving Shaun Layton’s legendary Avocado Gimlet a run for its money as the most ordered drink on the menu (and for good reason).
A delightful coconut and gin cocktail with a delightfully quirky story behind it that involves a rather harrowing flight to Cuba.
This crisp and palate-cleansing beer is the perfect thirst-quencher for summertime picnics, BBQs or plain ol' day-drinking.
AnnaLena's newest iteration of a menu mainstay is a dead ringer for a fast food staple combo that is no longer what it used to be...
A treasure map to the city's best restaurants currently serving extraordinarily delicious and otherwise interesting brunches.
Fork this cake-like piece of fish surrounded by a tangle of bright green brassica, nettles, peas, clams, radish coins and little perogies.
The Mexican cerveza-inspired brew named after Juan de Fuca is crisp, sweet and crushable. Good luck stuffing a lime in there, though!
We love this unassuming Japantown eatery for its genuinely warm service and the delicious homestyle dishes it turns out, like this one.
Invented in Los Angeles in the early 20th century, the Beef Dip is an undersung beauty. This new restaurant does it exceedingly well.
The French sisters recently reopened The Pie Shoppe on Powell Street and have been baking up a tasty storm, including these beauties...
Barman David Wolowidnyk riffs on a old school classic from the saloons of yore using un-aged rye from the new East Van distillery.
Chef Wesley Young has been adding new dishes to the menu as the seasons shift. This beautifully balanced thing is among them.
The strong new IPA from the Port Moody brewery is a stealthy tropical citrus beauty that is almost radler-esque in its crushability.
The return of this epic collab between Superflux and Boombox is causing a ton of buzz and is tasting better than most of us remember.
The bacon is smoked in-house and the fat lives with the bourbon for a bit, leaving behind a delightfully rich and smoky base spirit.
You know when you overdo it for a few days and want to feed your body a delicious apology? This bowl in Chinatown is exactly that.
Mmm, 'tis the season for rye whiskey, B&B, Angostura bitters, and coffee bean-infused Antica Formula vermouth...
Think BBQ pork, pork roll, minced pork with mung bean noodles in Dom Yum broth lit with lime, scallions, sprouts and peanuts.
A decade-old favourite sees beef short rib with applewood smoked cheddar, roasted potato, apple, watercress and sunny-side up eggs.
Olivia Povarchook stirs 8 year old Bacardi with Amaro Averna, Amaretto and Angostura Bitters in this updated take on the legend.
Chef Jeff Koop makes a delicious double cut pork chop at the Chinatown restaurant, serving it next to a brace of stuffing cubes.
Succulent, but with a tight grip of chalky acidity, this is drinking beautifully now but will age gracefully in your cellar for a decade easy.
Between the bun is a tasty puck of Andouille sausage, fried potato, fried egg, slaw, special sauce and shredded cheese.
Eggs, cream and sugar combine perfectly to create the rich, smooth and luscious base. A bit of brandy kicks the nog into high gear.
When a dozen of the world's best bartenders come together to create a whisky with the likes of Auchentoshan, you need to give it a shot.
Individually portioned, rectangular and evenly distributed with creamy icing, this Aer Cafe beauty is a pleasure from start to finish.
Lobby Lounge barman Sean McGuigan updates the once-tired, clichéd classic in remarkably delicious fashion.
This beautiful dessert at Gastown's sexy Mosquito makes for a delicious respite from all the mass-produced, sugary Christmas treats.