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Ray Loy and Benjamin Ho took over the old Escobar address on Fraser St. with plans to open their new eatery by late July.
Cuchillo owner/chef Stu Irving is building a new 50 seat lounge (inspired by his old, souped-up 1980s van) under his restaurant.
Escobar, so named after the murderous Colombian drug Pablo Escobar, earned its special place in Vancouver's Restaurant Graveyard.
In the latest edition of How to Cook Vancouver, Maciel gives us a road map to recreating one of Vancouver's best desserts.
"My bike was stolen last night and everyone I know is telling me to look for it on the Zero Block..."
The boisterous north pacific coast of Mexico-themed restaurant on Hamilton St. is set to plate its last service on June 12th.
For this #TBT, we present a photo series from when the neighbourhood brewery was getting ready to receive its first customers.
The new restaurant on Victoria Drive comes to us from Rose Nguyen and Hong Duong, the duo behind the award-winning Mr. Red Cafe.
The tea and kombucha bar is currently in soft opening mode at 7th and Main, not far from the original address.
We recently caught up with the cool duo to get first-hand the recipe for their long-lasting and successful business relationship...
Scout recently met with the dancer at heart to pick her brain on the trajectory of her career and all things hospitality.
There were two visions for Habit Lounge, the first launching (bright and minimalist) in 2005 and the second (dark and moody) in 2008.
"The secret to eating well at Phnom Penh is to bring five adventurous friends who only order dishes you haven't tried before..."
As she prepped her spring collection, we chatted with the one-woman brand who promotes body positivity, "one weird outfit at a time."
We asked the bartender at Mt. Pleasant's Como Taperia to take us on a tour to some of his favourite spots across Vancouver.
We put our Picking Grapes questions to Stephen Whiteside, sommelier and co-owner of East Vancouver's Dachi.
It'd be a 'stiff' drink if it weren't for all the char-speckled juice. Pair it with Stu Irving's wild prawn tacos with sunflower sprout chimichurri.
In the latest edition of How to Cook Vancouver, Maciel gives one of Main Street's most popular dishes a solid go.
The new cafe and roastery is coming to us from Matt Johnson, who was previously the manager at Gastown's Revolver.
The latest edition of Got Craft? takes over the Maritime Labour Centre on May 4/5, and we have a springtime shopping itch to scratch!
We love posting photos like this that reveal the views through the windows of our readers. We hope you'll consider sharing yours!
The Mackenzie Room's kitchen maestro is concise yet poetic when describing the vastly different records that impacted his life.
Maciel Pereda's "How To Cook Vancouver" series continues with a Main Street dish so good it's almost dangerous.
I was able to tour the final stages of the restaurant's construction a couple of weeks before its launch in April 2014.
This fleeting treat is loaded with chunks of lobster, pickled beets, pickled cherry blossoms and flecks of shisho that cling to the rice.
You can't really see them in all their plump glory hiding under a blanket of spring greens and petals, but they're truly beautiful things.
Wallflower Diner recognizes and celebrates its long-serving crew members by affixing their names to the long edge of the wooden bar.
In this special edition of the popular two-part workshop, participants will get to enjoy feasting amidst blooming sakura.