Granville Island might be touristy, but that’s no reason to hate. I was born and raised in Vancouver, and, as a local, I love Granville Island. Sometimes for eating and sometimes just to walk around and people-watch (geez, I sound like a creeper), but I never get sick of the view and ambiance.
The only thing I do get sick of is the parking… but don’t forget about the Aquabus, which isn’t just for tourists.
To be honest, there are restaurants here I avoid completely because they are “tourist traps”, but there are some legitimate eateries and vendors doing an incredible job. So here are a few secret and not-so-secret things to check out next time you’re in and around Granville Island.
Fish tacos at Go Fish!
For food, it’s actually my go-to on Granville Island. It’s the benchmark for fish tacos in Vancouver, although I must say chef Robert Clark of The Fish Counter is serious competition. TacoFino is also fantastic for crispy fish tacos, but Go Fish is nostalgic for many and they’re still doing a great job. Of course their fish ‘n’ chips are also great, but they also have this rather new-ish Togarashi tuna sandwich with nori, Japanese pickles, greens, ponzu sauce and wasabi mayo. I’d double up on the albacore tuna, but it’s an enjoyable sandwich and so very Vancouver with the Japanese-inspiration.
Smoked Spring Salmon at Organic Ocean
I wanted to keep this one to myself, but I can’t. I have to share the love. When I first tried this I thought it was sablefish, it was incredible. It was rich and buttery and silky smooth and I still think about it – even weeks after. You can only buy it direct at the Organic Ocean cold storage facility at the False Creek Fishermen's Terminal (1505 West 1st) from fisherman Steve Johansen. Tell him Mijune sent you! It comes in a frozen pack (maybe 12 slices?) and I ate the whole thing in 5 minutes.
Oyama Sausage Co.
It’s arguably the industry favourite for charcuterie, sausage, ham and pâté. Owned by John and Christine van der Lieck, John is a fifth-generation sausage maker and he’s perfected the art. They offer a large variety of sausages made the traditional way, but with international flavours. All their products are handmade in Vancouver with free range meats too. Some personal favourites are the duck prosciutto, black truffle pâté, guanciale (cured pork cheeks), Grelots salami, and Swedish ham.
Bistro 101 & Bakery 101 at PICA
The restaurant isn’t a secret, but the event I’m sharing kind of is. The Pacific Institute of Culinary Arts is always worth supporting because culinary students run it. The “secret” part is that on June 2, for one night only, Bistro 101 is featuring a seven-course tasting menu dinner for $35/person. Bargain. So mark your calendars because this one sells out fast!
• Find out more about Mijune at FollowMeFoodie.com or follow her on Twitter and Instagram @followmefoodie.
