Vancouver's Best New Restaurants - my favorite dish in the restaurant essay

Due to the mild climate, ensuring the supply of fresh local produce, fish and seafood, it is not surprising that some of the best restaurants in North America are in Vancouver.
These are the best new restaurants in the past year.
Cocoa beans in Vancouver's charming Kitsilano area, from its modest decor and comfortable interiors to friendly staff, have a lovely neighborhood feel.
But the innovative and experimental dishes on the menu are not modest at all.
This restaurant is a joint venture between Mexican celebrity TV chef and recipe author Marcela Ramires and chef Jefferson Alvares, who all want to create a creative menu that will have a Latin flavor.
On the cocoa floor, a stylish cocktail bar serves Latin American drinks, which is undoubtedly a favorite for locals.
Cook in the Basque region of northern Spain, one of the world's largest gourmet areas, with more than 40 Michelin-starred restaurants, a great training for Jefferson Alvares.
He works in some of the best kitchens in the world, including alzac in Spain, senben in Philadelphia and canoes in Toronto, and then settled in Vancouver to become one of the city's most acclaimed chefs.
We have a simple but delicious tasting menu that starts with Arepas & chorizo spiced mushrooms, followed by a tomato full of flavor accompanied by homemade mozzarella cheese.
On the basis of the green plantain and Pipin Rojo, a coconut and banana pumpkin soup and a baking pan are excellent dishes.
I noticed that there was also the sour orange pickled fish on the menu, and there was no doubt that it would be a very worthwhile second visit.
Desserts are a combination of nitrofurong, condensed milk and chili sugar --
Sweet end of our lovely meal.
Tel: Cocoa Hotel 1898-1st West 604 Avenue, Vancouver v6 j 1G5731-
5370 Nightingale, located in a heritage building in downtown Vancouver Coal Harbour, is the new brother of hawworth worth, one of Vancouver's top restaurants, run by chef David hawworth worth.
Designed by Munge studio, this restaurant has 180 diners on two floors with high ceilings and light birch walls.
The menu emphasizes the seasonal products of BC, which are made up of comfortable food that is easy to share, and we chose very well.
Avocado and crispy quinoa the Pacific Ocean big hali fish sour orange pickled fish is fresh and fresh.
By adding roasted eggplant and pistachio salsa, a simple tomato dish with heir becomes more complex.
Crispy fried chicken with citric acid milk and red-green sausage with grilled peppers are also good.
We shared a peanut butter and jelly ice cream sandwich as dessert and I was a little worried that it might be too sweet and disgusting.
I can't be more wrong.
This is pure happiness, maybe my favorite dish in a meal with many highlights.
The lunch time in the big restaurant is buzzing, and the evening drinks in the bar will be more lively.
I'm not a beer drinker but those who drink it will want to try the night
Ale is a craft beer developed by the local brewery Main Street Brewing Company for the restaurant.
Nightingale, 1017 West Hastings, contact number: 604-695-
The 9500 botanist at the Fairmont Pacific Rim by the sea is a spacious and bright airy room and a great place for Sunday brunch.
Design Awards
Bright and smooth space with cocktail bar and lab, outdoor terrace garden (
There are 50 different types of plants including rare fruit trees)
We had a restaurant and a champagne lounge.
Chef Hector Laguna cooks in Miami, San Francisco and Toronto, then settles in Vancouver and serves as a senior deputy chef at hawworth worth, another popular restaurant.
Now he is hosting the show at botanist, and if Benedict, the avocado crab of my choice, is a sign of his skill, he will do well.
It was a pleasure when my companion seemed very happy with his waygu burger.
We shared an equally satisfying cream pan with a wide variety of melon pieces on it.
Hector's menu features a wine project by wine director Jill Spoor, which supports sustainable, organic and biodynamic farming and winemaking practices.
While I was there for brunch, I wasn't immersed in wine or cocktails designed in Vancouver's first "Cocktail Lab", but I was planning to come back and try the "Tree Beard" cocktail, gin, Moss and spiced maple flavored with "Candy hat magic" made of Douglas fir needles or mushroom rye.
Botanist, Canada Plaza 1038, Vancouver, v6 c 0B9 Tel: 604-695-
5500 for anyone looking for a vegetarian restaurant that stands out from a fairly crowded market in the city, the vegetarian feast menu by Chuan heir has mushroom sauce, lovage lotion lettuce, lentilsmy favorite)
There is also a stone pudding that will be a pleasant addition to the Vancouver food tour.
Tel: 1509-heir, 604 West 12 th Avenue, Vancouver733-