It's the answer to many a question: What are the hot new restaurants? Who's the latest chef to open a new place? Where should I eat right now? The Eater Heatmap is a guide that reflects a mix of the restaurants with the loudest buzz and places that are so new, they may not be on your radar yet. While the Eater 38 is a resource that covers old standbys and neighborhood essentials across the city, it is not necessarily a chronicle of the "it" places of the moment. Thus, we offer the Eater Heatmap, which will change every month to continuously highlight where the food nerds are flocking to at the moment. See any vital omissions? Leave 'em in the comments.
American comfort food “done right” in Chinatown from Simon Kaulback (ex Boneta) and Ron Oliver (ex-The Diamond). Ticking all the essential Hipster Hang Out boxes (exposed brick, taxidermy, cutesy condiment containers and vintage portraits) it’s scoring much love for its fried chicken, burgers and excellent cocktails.
After a couple of years building their reputation at Food truck festivals, markets and pop-ups, one of the city’s most beloved small-batch ice cream makers now have a cafe. They sell out regularly. Expect line-ups on weekends. Sure, Yelp!-ers are grizzling over how ‘expensive’ they are ($5 for one scoop, $7 for for a double) but heaven (and organic milk, eggs and other whole food ingredients) comes at a price.
One of the most important chefs in the city, Andrea Carlson’s CV reads like a Best Of... run-down of every restaurant that helped shape Vancouver’s fresh, local and sustainable style: C, Raincity Grill, Sooke Harbour House, Bishop's - she’s worked at them all. Burdock & Co is a shining example of casual fine-dining: Vancouver style. And yes - her ramen is every bit as good as everyone says it is.
No restaurant seem to have inspired such love/hate reviews from the city’s critics in recent memory. Such divided opinion means that now everyone is talking about Cuchillo and it’s almost impossible to get a reservation at weekends. Drop by in the week and see what the fuss is about, dive into the tacos and have a Tequila flight. Just look for the giant glowing skull.
When chef David Gunawan left Wildebeeest after just a few months - smack in the middle of its everyone-loves-us honeymoon - Vancouver food-fans wondered what he’d do next. Next, it turns out, is a compact South Granville space whose menu is dictated by whatever the farmers deliver that day and ruled over by the Vancouver holy trinity of sustainable, local and seasonable. The essence of Vancouver on a plate.
Anyone who’s ever lived in France will scream with delight upon seeing the familiar scarlet rotisserie that takes centre-stage in Homer Street. The 'Rotisol' makes the best rotisserie chicken that there is - and when you use Rossdown Farm birds as they do here - that elevates it to exceptional.
Everyone is ranting/raving about the chicken skin and the radish cakes here - they seem to inspire passionate love/hate reactions. Ray Loy’s (front of house veteran and part of Market By Jean Georges opening team at the Shangri La) first solo venture is a welcoming Gastown joint which already feels like part of the neighbourhood. Chef Keev Mah has a deft touch in the kitchen turning out well-balanced ‘modern interpretations of dim sum’. Barman Buck Friend’s Tsui Hang take on ‘cold tea’ is inspired.
If you've eaten at the ambrosial Fresh, Local, Wild food truck you'll know that chef Josh Wolfe can cook up a storm. Given the space (and toys) back in a larger space again (Wolfe used to be Executive Chef of Coast) only good things can happen. [Photo Credit]
American comfort food “done right” in Chinatown from Simon Kaulback (ex Boneta) and Ron Oliver (ex-The Diamond). Ticking all the essential Hipster Hang Out boxes (exposed brick, taxidermy, cutesy condiment containers and vintage portraits) it’s scoring much love for its fried chicken, burgers and excellent cocktails.
After a couple of years building their reputation at Food truck festivals, markets and pop-ups, one of the city’s most beloved small-batch ice cream makers now have a cafe. They sell out regularly. Expect line-ups on weekends. Sure, Yelp!-ers are grizzling over how ‘expensive’ they are ($5 for one scoop, $7 for for a double) but heaven (and organic milk, eggs and other whole food ingredients) comes at a price.
One of the most important chefs in the city, Andrea Carlson’s CV reads like a Best Of... run-down of every restaurant that helped shape Vancouver’s fresh, local and sustainable style: C, Raincity Grill, Sooke Harbour House, Bishop's - she’s worked at them all. Burdock & Co is a shining example of casual fine-dining: Vancouver style. And yes - her ramen is every bit as good as everyone says it is.
No restaurant seem to have inspired such love/hate reviews from the city’s critics in recent memory. Such divided opinion means that now everyone is talking about Cuchillo and it’s almost impossible to get a reservation at weekends. Drop by in the week and see what the fuss is about, dive into the tacos and have a Tequila flight. Just look for the giant glowing skull.
When chef David Gunawan left Wildebeeest after just a few months - smack in the middle of its everyone-loves-us honeymoon - Vancouver food-fans wondered what he’d do next. Next, it turns out, is a compact South Granville space whose menu is dictated by whatever the farmers deliver that day and ruled over by the Vancouver holy trinity of sustainable, local and seasonable. The essence of Vancouver on a plate.
Anyone who’s ever lived in France will scream with delight upon seeing the familiar scarlet rotisserie that takes centre-stage in Homer Street. The 'Rotisol' makes the best rotisserie chicken that there is - and when you use Rossdown Farm birds as they do here - that elevates it to exceptional.
Everyone is ranting/raving about the chicken skin and the radish cakes here - they seem to inspire passionate love/hate reactions. Ray Loy’s (front of house veteran and part of Market By Jean Georges opening team at the Shangri La) first solo venture is a welcoming Gastown joint which already feels like part of the neighbourhood. Chef Keev Mah has a deft touch in the kitchen turning out well-balanced ‘modern interpretations of dim sum’. Barman Buck Friend’s Tsui Hang take on ‘cold tea’ is inspired.
If you've eaten at the ambrosial Fresh, Local, Wild food truck you'll know that chef Josh Wolfe can cook up a storm. Given the space (and toys) back in a larger space again (Wolfe used to be Executive Chef of Coast) only good things can happen. [Photo Credit]
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