Ten restaurants in Vancouver, with details on their food, dining rooms and menus to help you plan where to eat.
A tasting menu built around seasonal British Columbia ingredients is the only dining format at AnnaLena; dinner typically takes two to three hours. Torn bread with a changing accompaniment is a signature, while Lego and Star Wars pieces give the room a playful edge. Reservations open 30 days ahead.
Discuss dietary requirements before booking. Accepted modifications require at least 48 hours’ notice.
Japanese and Italian cooking meet in Kissa Tanto’s charcoal udon with Dungeness crab, prawns, squid and Calabrian chili butter. The menu also includes tajarin with mushrooms and miso-cured yolk, and whole fried fish with daikon-soy dipping sauce. The upstairs Chinatown room draws on Tokyo jazz cafés, down to its rose-coloured banquettes.
Reservations open 30 days ahead through Tock and are available for parties of up to six.
À la carte dishes, a family-style chef’s dinner and a seasonal tasting menu give diners three ways to approach Published on Main. British Columbia ingredients anchor the cooking, with fermentation and foraged plants such as elderflower, nettles and sea asparagus shaping the kitchen’s approach. Past preparations have included squash roasted and pickled, with its seeds fermented into miso.
Grilled Thai pork sausage with crispy curried rice and Pacific halibut green curry show two sides of Maenam’s Thai cooking. Chef Angus An draws on family-style meals and street food while working with seasonal West Coast ingredients. The posted à la carte dinner menu also lists crispy BC lingcod with chilli-garlic-tamarind sauce. Whole crab and lobster claypot require at least 48 hours’ notice and telephone confirmation after booking, subject to availability.
A four-course table d’hôte frames St. Lawrence’s French and Québécois cooking, with guests choosing an option at each course. The menu changes from week to week according to the farmers and market; broader themes have ranged from winter sugar-shack cooking to French family recipes. Kitchen-counter seats look toward the cooking.
All reserved guests must order the set menu. À la carte food is limited to walk-in guests at the bar, and dietary concerns should be discussed before booking.
French-Canadian bistro dishes come à la carte at Chez Céline, the more relaxed neighbourhood counterpart to sister restaurant St. Lawrence. The posted menu includes the Le Céline foie gras sandwich, beef tartare with chips and poutine, as well as an 18-ounce pork chop for two with maple-cider sauce.
Cambodian-style dry egg noodles come with prawns, sliced and minced pork, liver and heart, accompanied by beansprouts, lime and soup on the side. Phnom Penh’s broad Chinatown menu also includes Vietnamese pho and vermicelli, deep-fried chicken wings, beef luc lac with a fried egg on rice, and sliced rare butter beef with crispy garlic and cilantro.
Sushi, sashimi, nigiri and chirashi are packed to go at Sashimiya, a takeaway shop rather than a seated restaurant. Party platters cover group orders, and the retail section stocks fish, Japanese groceries and snacks.
Chambar’s posted dinner menu lists mussels with fries in several preparations: Congolaise with tomato-coconut cream, smoked chilli and cilantro; Vin Blanc with white wine, butter, celery, leeks and black pepper; and Coquotte with cream, smoked bacon and spring onion. Other posted dinner dishes include honey-, fig- and cinnamon-braised lamb shank with almond couscous and Fraser Valley confit duck leg with ricotta gnocchi.
Dachi’s posted menu includes a shared tasting menu and individually priced dishes. Seasonal examples include fried tofu with sweet-and-spicy sauce and cashew mayonnaise, Parisian gnocchi with prosciutto and fava beans, and steamed sablefish with yellow oyster mushroom beurre blanc and zucchini. Natural wine and craft sake lead the frequently changing drinks selection.
The East Vancouver restaurant has an indoor dining room and an outdoor patio.
