Chef Michael Robbins, formerly of Oakwood Bistro, has officially opened his first sole proprietorship venture, AnnaLena, in the old Kitsilano Daily Kitchen space at 1809 West 1st in Kitsilano.
It must be getting closer to Easter, because Bel Café’s famed hot cross buns are back for spring. A little more than one a penny, buy one for $2.80 or a half-dozen for $16.80.
That isn’t the only hot action in town, however. Beaucoup Bakery is also back with its brioche hot cross buns on March 23 for $2.75 each. Get them before April 6.
In other Easter news, Yew’s annual Easter brunch buffet happens on Sunday, April 5. This family-friendly brunch includes a “Bunny Kids” menu, as well as a visit from the Easter Bunny himself.
The Parker has introduced a new Happy Hour $29 prix fixe menu. Choose any three dishes off a fresh sheet of six options 5:30pm-6:30pm every day. There will also be a rotating list of $8 cocktails and wines, and $5 beers and ciders.
Sister restaurants Left Bank and Bistro Pastis are both offering rotating four-course prix-fixe menus featuring a different featured ingredient for 10 days each month. Running now is the bivalves and shellfish menu.
On March 24, Postmark Brewing will hold their first beer-maker’s dinner in partnership with Two Rivers Meats. Expect Postmark-infused meats, including a grilled sausage board, bunderfleisch, and a free range Berkshire pork trio. The four-course dinner, with beer pairings, is $75 per person. Tickets are available on EventBrite.
On April 28, Wildebeest executive chef Wesley Young is partnering with chef Jesse Grasso of Toronto’s The Black Hoof. The five-course dinner will be paired with wines from Ontario’s Charles Baker and Norman Hardie, as well as cocktails from The Black Hoof owner Jen Agg and Wildebeest’s Josh Pape. Tickets for this event are $135 and include complimentary two-day passes to the Eat! Vancouver festival.
Nicli’s Next Door has launched a $15 fixed price menu for lunch, featuring a green salad and a choice of three pastas. Options include papardelle in pork and kale ragu, tagliatelle with fennel sausage and creamed garlic, and a vegetarian option with tomato-basil marinara. Available Tuesday to Friday, 12pm-2pm.
