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Go-To Places in Vancouver
Not sure what to eat? Check out one of these spots!
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A rainy Vancouver day is made better with AYCE hot pot. Their meats are always fresh and high quality and they have a great assortment of vegetables and other hot pot staples.Eric’s 5-star review: My daughter LOVES hot pot. Ever since she was able to cook things for herself, she's be it's biggest fan. She's not alone. I love it too. Happy Lamb offers an AYCE menu that covers pretty much all you can think of when it comes to things to dip into a fantastic broth. In fact, they even have a menu for different broths; all which are fantastic in the own way. Any good hot pot place should have a good sauce station and Happy Lamb has got you covered. My personal fave? Satay sauce with a little soy and sesame oil topped with a spoonful of both garlic and cilantro. Parking can be a little sketch in that free underground parking. So if you're concerned, you can always take advantage of the all the paid street parking. -
With multiple locations across the Lower Mainland, I'm never too far away from one of their restaurants. Be careful not to over order! The portions are HUGE. My go-to is the spicy tuna sashimi which I consider the best in the city.Eric’s 4-star review: Sushi California is my go to for out of town guests that are looking to get seriously good sushi at reasonable prices. The portions remain HUGE and the quality is never an issue. I will always recommend the spicy tuna sashimi or spicy tuna don here. I have yet to find a better place for it in all my travels. On this occasion I did find the uni nigiri to taste a little too fishy for my liking. Sometimes it can be hit or miss and I'm not sure if they are using premium grade uni these days. -
A cozy bistro with a wide selection of wines to pair with a fantastic beef tartar or duck confit. -
The I'm A Fungi pizza is DELICIOUS. Pair that with one of the many cocktails available at this bustling Yaletown joint. -
Just like their sister restaurant, Miku, they are famous for their aburi sushi. Try their omakase menu if your having a hard time deciding. -
The butter beef and their famous wings. Seriously, they are both pretty amazing.Eric’s 5-star review: What else can be said that hasn't already been said about Phnom Penh? I'll go with this... It should be on everyone's list of places to eat when visiting Vancouver! There's likely a lineup and it's not decked out in the finest decor, but the food "slaps". The wings are famous. I know people who have tried in vain to replicate them at home and have yet to master it. The butter beef makes your mouth forget about all the bad things in life and focus on the tangy, flavourful rare sliced beef with cilantro piled on top. Lastly, you are missing out if you don't consider their filet beef luc lac. Add an egg, so that it's runny yolk makes the side of rice a dream come true. -
Great vegan and gluten-free options. Get a Liège Style Waffle to go with the White Chocolate Pistachio Rose Water -
BONE. MARROW. CHEESY BREAD. -
Fresh shucked oysters and beer/wine before the game or show. Their selection of pacific oysters is always top notch. -
Known for their GINORMOUS portions and their lineups. Get there early and with an empty stomach. -
Perfect spot to catch up with friends over some sake and share plates.Eric’s 5-star review: On this #ThankYouThursday, I'm directing my thanks and love to Hapa Izakaya and their owner, Justin. Over the past 15+ years, Hapa has been the spot where my friends and I have celebrated everything from birthdays to engagements, as well as pregnancies to celebrations of life. It's also been the place we've drowned our sorrows after a tough week in the office or just needed to get out of the house. The food remains top notch and while the staff has changed over the years, they continue to bring it every night and do a fantastic job adding to the ambience. It's always a lively and exciting time at Hapa. Thanks and cheers to you, Hapa Izakaya! Kanpai! -
it's always busy and it's always worth it. A great selection of sashimi and top notch sushi chefs.
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