All the awesome drinks and dishes we come across over the course of our professional and private lives.
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.
Dave Warren's tasty warmer is a mix of Chai tea-infused Goslings Rum, Creme de Cacao, heavy cream and a winter spice syrup.
Cooper Tardivel's final cocktail for Hawksworth was an odd one, but the "Last Mulligan" tastes fantastic and you need to try it.
A gas-fired weirdo loaded up with pineapple, crumbled pistachios and capicola ham amplified by a neon-intense jalapeno crema.
This apple-garnished, mule-inspired looker combines classic autumnal flavours like ginger and cinnamon with nutty Fino sherry.
Want to remember summer nights foraging wild blackberries? Have a few sips of this delicious, limited release brew.
This delicious take on Sam Ross' famous "Penicillin" cocktail is a worthy smoke show. Best enjoyed with rain.
The seasonal cocktail at The Keefer Bar is tiki-inspired without being sweet and summery. Think blended Scotch, coconut and Amaro.
What rain? The pre-batched Aperitivo Spritz at Railtown's award-winning Ask For Luigi is summertime in a bottle.
Tall Tree Bakery can be found just off the highway in an industrial area of Squamish, right next to Backcountry Brewing.
In a recent cocktail comp, Nomad barman Matt Benevoli set out to recreate the experience of a thunderstorm in a glass...