It was 15 years ago when Tourism Vancouver came up with an idea they hoped would get locals eating out at what is notoriously considered the slowest time of the year for restaurants — January and February.
It’s not only the time of year when it rains incessantly in Vancouver, but also when credit card shock from the holidays begins to set in and thoughts gradually turn to tax time. And considering many begin giving up on their New Year’s diet resolutions mid-January, the idea of creating a festival offering discount prices at some of this city’s best restaurants was a no-brainer and the Dine Out Vancouver Festival was born.
The premise is a simple one — restaurants across the city create unique, set-priced menus at discounted prices, which give curious diners an opportunity to check out new or much-coveted hot spots. Menus are set at $20, $30 and $40 and most include an appetizer, entree and dessert (alcohol, taxes and gratuities are not included). The festival also helps keep restaurants staff employed during these slow months.
Tip: Don’t forget to do your research — this year, 284 restaurants are offering everything from Peruvian to German, Brazilian, Italian, Greek, Ethiopian, Chinese, Japanese and Indian menus — just to name a few.
New and buzz-worthy eateries taking part this year include Mission Kits, Ritual, House Special and Cacao. Several iconic Vancouver restaurants are also taking part for the first time, including Bishop’s and Vij’s at the new Cambie location.
Another highlight of the festival is the Chef Soup Experiment, in which some of the city’s top chefs each bring one ingredient to add to a stock, which will become a communal soup sold to the public by the bowl for the suggested donation of $5. Proceeds from the event benefit the United Way of the Lower Mainland’s Stop the Growl program, which provides nourishing food to B.C. children and families in need.
The list of participating chefs includes Chris Whitaker from Forage and Timber, Felix Zhou from Heritage Asian Eatery and Ryan Byrd from Cibo Trattoria and UVA Wine and Cocktail Bar. The soup is simmered and served by students from the Pacific Institute of Culinary Arts, located at the entrance to Granville Island.
The soup will be served at noon on Granville Island Jan. 20. For more information on Dine Out and a complete list of participating restaurants, visit dineoutvancouver.com.
Dos and don’ts for Dine Out:
Do not, ever, be a no-show or late for a reservation.
Do order a drink, glass of wine or cup of tea.
Don’t just order water.
Do tip appropriately — staff members are run off their feet during the festival, so don’t be that guy, or gal.
Do make reservations early, especially if you want to dine on a weekend.
Some of the Courier’s top picks for Dine Out Vancouver Festival 2017
There are a lot of great restaurants taking part in the festival this year, but these spaces are creating a buzz.
Nonna’s Table and Pizzeria: $20
Waldorf Hotel
1489 East Hastings St.
604-253-7141
First course: beef Carpaccio with arugula and shaved Parmigiano-Reggiano or squash soup with drizzled Calabrian chilli oil and pine nuts.
Second course: house-made vegetable lasagna with zucchini, eggplant, red pepper, spinach, Portobello mushroom, basil, ricotta, mozzarella and Parmigiano-Reggiano or Campagna beef stew with focaccia garlic bread.
Third course: tiramisu cheesecake or Italian gelato with seasonal fruit.
Fish Shack: $20
1026 Granville St.
604-678-1049
First course: creamed onion and leek soup with double-smoked bacon and fried leeks or crab and prawn hushpuppies with spicy aioli.
Second course: fried trout with spiced tomato broth and clams or chicken-fried Oscar stuffed with chorizo and prawns with caramelized onion mash.
Third course: Black Forest cake with vanilla chantilly, cherries and shaved chocolate.
Cascade Room: $30
2616 Main St.
604-709-8650
First course: organic salad with goat cheese or fire-roasted red pepper arancini.
Second course: Alberta venison burger with grilled apple and huckleberry chutney, stilton cheese, arugula and Kennebec chips or chickpea tikka masala with creamy tomato curry, basmati rice, poppadum, cilantro, mango chutney and pickled red onion or grilled B.C. pork chop with rosemary roasted potatoes, lardons, pearl onions, arugula, apple puree and pan jus.
Third course: double chocolate brownie, peanut butter mousse, rum caramel.
136 East Broadway
604-620-3963
Because Chicha is all about sharing, they’ve created a lengthy menu to encourage just that. Dine Out Patrons at Chicha choose one item from the appetizer offerings, two from the entree tapas course and one for dessert. Guests are encouraged to share their tapas entree courses to taste and enjoy the different Peruvian-inspired dishes, atmosphere and evening.
WildTale: $30
1079 Mainland St.
604-428-9211
First course: WildTale seafood chowder, corn and crab fritter or organic beets and watercress with toasted almonds, crisp apples and horseradish crème fraiche or albacore tuna carpaccio with baby gem citrus salad.
Second course: herb crusted wild coho salmon with bay scallop risotto and brown butter caper sauce or seven-hour braised Alberta beef short rib with celeriac and apple puree and roasted bone marrow jus or four-cheese baked wild mushroom gnocchi with winter vegetable ragu and classic rosé sauce.
Third course: bittersweet chocolate with mousse with house-made biscotti.
Vij’s: $40
3106 Cambie St.
604-736-6664
First course: jackfruit in black cardamom and cumin curry (this is amazing) or chickpeas in star anise and date masala on grilled kale or spicy keema (ground lamb) curry on sweet potato and ricotta cookies.
Second course: green beans and potatoes in mustard seed curry on green lentil and brown basmati rice pilaf or vegetable koftas in creamy tomato-fenugreek (herb) curry or braised beef short ribs in a Punjabi-style curry.
Third course: almond rice pudding or gulab jamun (deep fried balls of dough soaked in syrup).
Notch 8 Restaurant and Bar: $40
Fairmont Hotel Vancouver
900 West Georgia St.
604-662-1900
First course: savoury macaron with caviar, smoked salmon, scallop mousse, roe, crème fraîche, flowers and micro dill; forest mushroom tart with B.C. winter mushrooms, fromage frais, chestnuts, wild onion, elderberry and spruce.
Second course: maple ash lingcod king crab bisque, smoked oyster cream, shallot petals, sunchoke, violet endive and doles or braised wagyu short rib with truffle, marrow-pumpkin puree, chanterelles, red winter wheat berries, huckleberry and black garlic-aged balsamic or Wintry Field, a vegetarian option including winter roots and greens, milled grains, oats, corn, grit polenta, Blue Juliet cheese, pumpernickel crumb and goat cheese “snow.”
Third course: brie walnut ice cream with black currant gelée, nut wafer and finger lime.
Distillery Bar and Kitchen: $40
1131 Mainland St.
604-669-2255
First course: fried calamari with gremolata and tzatziki or Distillery Meatballs with Pecorino cheese and tomato sauce.
Second course: orecchiette sausage with roasted tomato, pearl bocconcini, arugula, Grano padano cheese and tomato sauce; or fichi flatbread with Parmesan cream sauce, figs, ricotta cheese, prosciutto di Parma, pearl bocconcini, arugula and balsamic glaze; or chicken Parmigiana with provolone cheese, tomato sauce and spaghetti pomodoro.
Third course: olive oil gelato with arbequena olive oil and Maldon sea salt or cheesecake with wild blueberry compote.
Provence Marinaside: $40
1177 Marinaside Crescent
604-681-4144
First course: warm goat cheese salad with herbes de Provence crusted, mixed greens, beurre blanc, balsamic reduction or country style pate with house pickled vegetables, crostini, mixed greens or smoked fish trio of mackerel, salmon and arugula salad.
Second course: wild mushroom ravioli with prawns with white wine, butter sauce, garlic, fresh tomato and herbs or bouillabaisse with west coast-style prawns, scallops, mussels, clams, fish, fingerling potatoes and gruyère et la rouille or duck leg confit with sautéed spinach, star anise braised endive, herb polenta cake and raspberry gastrique or seared Lois Lake steelhead with warm frisée salad butternut squash quinoa cake and sage beurre blanc or AAA Canadian beef filet with green beans, shiitake mushrooms, pomme frites, red wine and peppercorn.
Third course: Your choice from the dessert menu.
@sthomas10
