There are two types of restaurants: those where you eat dinner and don't look back, and those where you will yourself to save room for dessert. Here, we celebrate the latter. Recovering pastry chef and author of The Chocolate Tasting Kit, coming March 2014 from Chronicle Books Eagranie Yuh has the dessert course covered, from neighbourhood favourites to luxe fine dining and everything in between. We present—in no particular order—the Vancouver dessert map.
Got a suggestion for a spot you think deserves to be added? Mail us on the tipline or leave a comment.
For a smallish neighbourhood restaurant, Merchant’s has a delightfully ambitious pastry program. Chalk it up to the talents of Claire Livia Lassam, who makes familiar-sounding desserts pop, and throws in a touch of whimsy for good measure. Gelatos come from the perpetually busy Gelateria Dolce Amore, next door.
Barbarella’s rightly famous for its Brussels sprouts pizza. But it’s the banoffee pie you’ll want to save room for: hobnobs crushed into fine sand, held together with sticky-sweet caramel, topped with fresh bananas and whipped cream, and just enough salt to cut through the sweet.
When Andrea Carlson says local, seasonal and sustainable, she means it. The dessert menu changes frequently, as it should. And notably, Burdock gets its chocolate from Gastown darlings, chocolate makers, and social enterprise East Van Roasters.
Diners at this South Granville fixture can treat themselves to Rhonda Viani’s thoughtful desserts. She considers every detail, down to the meticulously decorated cookie sliver beneath a perfect ice cream quenelle. Form meets function—and it’s delicious.
Green tea ice cream’s a perennial dessert to cap Japanese meals (in Vancouver, at least), but Kingyo actually makes their own. For a citrusy-bitter kick, opt for the yuzu flavour.
Pastry chef Lewis Birch strikes a confident balance at CinCin, serving up desserts that are elegant and complex, but that you can enjoy without a Ph.D. His macarons are some of the best in the city. And thankfully, he knows a good thing when he sees it: previous pastry chef Christophe Bonzon’s masterful tiramisu is still on the menu.
At Hawksworth, dessert is elevated to an art form. On a recent visit, there were no fewer than 10 components on the plate, arranged so meticulously it seemed a shame to destroy it. But then again, there’s a difference between reverent and ridiculous. Raise a glass to pastry chef Wayne Kozinko, then dig in.
Pastry chef Bruno Feldeisen trained with French chocolate guru Alain Ducasse, and was twice nominated for a James Beard “Outstanding Pastry Award.” With those heavy-duty credentials, you’d expect super serious. Instead, he’s delivering playful, whimsical and (gasp!) fun desserts for YEW at the Four Seasons. How refreshing.
Wildebeest’s “cheesecake” is a rare case when quotation marks belong on a restaurant menu. It’s a glorious mess of goat-milk-based foamy custard, seasonal sorbet (currently quince), and graham cracker crumbs. Decidedly not a cake, but no one seems to mind.
Originally from Vancouver, Amanda Cheng has worked in some of the world’s top kitchens, from New York to Los Angeles to Hong Kong. Good thing she’s back to spoil us with classic French techniques, married with Asian flavours and a Vancouver sensibility. A pidgin of dessert, if you will.
Apparently there are other things on the dessert menu, but who cares when Nicli’s tiramisu is so stupidly good? If you’re feeling gracious, get two forks and share. But honestly, you’d be forgiven if you scarfed the whole thing yourself.
Just like the tapas, dessert at the Sardine Can is straightforward and matter-of-fact. The chocolate terrine is little more than a slab of chocolate ganache on a plate, drizzled with olive oil and sprinkled with sea salt and a touch of chili. Spread it on the accompanying crostini and wonder why you didn’t think of it yourself.
For a smallish neighbourhood restaurant, Merchant’s has a delightfully ambitious pastry program. Chalk it up to the talents of Claire Livia Lassam, who makes familiar-sounding desserts pop, and throws in a touch of whimsy for good measure. Gelatos come from the perpetually busy Gelateria Dolce Amore, next door.
Barbarella’s rightly famous for its Brussels sprouts pizza. But it’s the banoffee pie you’ll want to save room for: hobnobs crushed into fine sand, held together with sticky-sweet caramel, topped with fresh bananas and whipped cream, and just enough salt to cut through the sweet.
When Andrea Carlson says local, seasonal and sustainable, she means it. The dessert menu changes frequently, as it should. And notably, Burdock gets its chocolate from Gastown darlings, chocolate makers, and social enterprise East Van Roasters.
Diners at this South Granville fixture can treat themselves to Rhonda Viani’s thoughtful desserts. She considers every detail, down to the meticulously decorated cookie sliver beneath a perfect ice cream quenelle. Form meets function—and it’s delicious.
Green tea ice cream’s a perennial dessert to cap Japanese meals (in Vancouver, at least), but Kingyo actually makes their own. For a citrusy-bitter kick, opt for the yuzu flavour.
Pastry chef Lewis Birch strikes a confident balance at CinCin, serving up desserts that are elegant and complex, but that you can enjoy without a Ph.D. His macarons are some of the best in the city. And thankfully, he knows a good thing when he sees it: previous pastry chef Christophe Bonzon’s masterful tiramisu is still on the menu.
At Hawksworth, dessert is elevated to an art form. On a recent visit, there were no fewer than 10 components on the plate, arranged so meticulously it seemed a shame to destroy it. But then again, there’s a difference between reverent and ridiculous. Raise a glass to pastry chef Wayne Kozinko, then dig in.
Pastry chef Bruno Feldeisen trained with French chocolate guru Alain Ducasse, and was twice nominated for a James Beard “Outstanding Pastry Award.” With those heavy-duty credentials, you’d expect super serious. Instead, he’s delivering playful, whimsical and (gasp!) fun desserts for YEW at the Four Seasons. How refreshing.
Wildebeest’s “cheesecake” is a rare case when quotation marks belong on a restaurant menu. It’s a glorious mess of goat-milk-based foamy custard, seasonal sorbet (currently quince), and graham cracker crumbs. Decidedly not a cake, but no one seems to mind.
Originally from Vancouver, Amanda Cheng has worked in some of the world’s top kitchens, from New York to Los Angeles to Hong Kong. Good thing she’s back to spoil us with classic French techniques, married with Asian flavours and a Vancouver sensibility. A pidgin of dessert, if you will.
Apparently there are other things on the dessert menu, but who cares when Nicli’s tiramisu is so stupidly good? If you’re feeling gracious, get two forks and share. But honestly, you’d be forgiven if you scarfed the whole thing yourself.
Just like the tapas, dessert at the Sardine Can is straightforward and matter-of-fact. The chocolate terrine is little more than a slab of chocolate ganache on a plate, drizzled with olive oil and sprinkled with sea salt and a touch of chili. Spread it on the accompanying crostini and wonder why you didn’t think of it yourself.
:format(webp)/cdn.vox-cdn.com/uploads/chorus_image/image/38839434/180214dessert.0.jpg)
:format(webp):no_upscale()/cdn.vox-cdn.com/uploads/chorus_image/image/62040369/Screen_20Shot_202014-02-17_20at_209.19.19_20AM.0.0.png)
:format(webp):no_upscale()/cdn.vox-cdn.com/uploads/chorus_image/image/62040371/Screen_20Shot_202014-02-17_20at_2010.45.31_20AM.0.0.png)
:format(webp):no_upscale()/cdn.vox-cdn.com/uploads/chorus_image/image/62040373/gallery-02.0.0.jpg)
:format(webp):no_upscale()/cdn.vox-cdn.com/uploads/chorus_image/image/62040375/West_20Interior.0.0.jpeg)
:format(webp):no_upscale()/cdn.vox-cdn.com/uploads/chorus_image/image/62040377/05.0.0.jpg)
:format(webp):no_upscale()/cdn.vox-cdn.com/uploads/chorus_image/image/62040383/Screen_20Shot_202014-01-03_20at_201.04.00_20PM.0.0.jpg)
:format(webp):no_upscale()/cdn.vox-cdn.com/uploads/chorus_image/image/62040385/Screen_20Shot_202014-02-17_20at_209.54.36_20AM.0.0.png)
:format(webp):no_upscale()/cdn.vox-cdn.com/uploads/chorus_image/image/62040387/Screen_20Shot_202014-02-17_20at_209.49.24_20AM.0.0.png)
:format(webp):no_upscale()/cdn.vox-cdn.com/uploads/chorus_image/image/62040389/IMG_7684.0.0.jpg)
:format(webp):no_upscale()/cdn.vox-cdn.com/uploads/chorus_image/image/62040391/pidginintmini.0.0.jpg)
:format(webp):no_upscale()/cdn.vox-cdn.com/uploads/chorus_image/image/62040393/8562204595_29d19d4c3d.0.0.jpg)
:format(webp):no_upscale()/cdn.vox-cdn.com/uploads/chorus_image/image/62040395/Sardine_20Can_202.0.0.jpeg)