Vic’s Steakhouse in Victoria is a lot more than just your typical steak house. This place offers something a little different every night. Known for their well priced but super high quality premium steaks, Vic’s Steakhouse also provides a pretty diverse range of culinary options—always a little something for everyone.

As you can see by the way the pictures came out, simply amazing and delicious. We started with the Tempura Fanny Bay Oysters with roasted garlic and chive aioli. Wow, totally unreal. I highly recommend this. Worth the trip just to enjoy it. Next followed the Capped Prawns with crimini mushrooms and jumbo prawns. The picture says it all. And finally their classic New York Steak, which was prepared flawlessly. Well done Chef.

Food and Beverage Manager Corrie Jessup runs the show. From top to the bottom the staff at Vic’s steakhouse is professional, friendly and knowledgeable. They say it starts at the top. Perhaps they’re right.

Vic’s Steakhouse
345 Quebec Street
Victoria, BC
(250) 480-6585

10 minutes from downtown Victoria, on a street called Oak Bay Ave rests a wonderfully quaint, stylish and romantic bistro. This jewel of a restaurant is owned and operated by Richelle Osborne for the last 13 plus years. There is no questioning her passion or love of wine and exceptional cuisine. On this incredible dining experience we ordered a diversity of items as to fully experience and appreciate the range of Chef Takashi Hiroaka’s abilities.

We started with the Homemade Caesar salad, spinach raviolis and spring rolls were all outstanding to look at and even better to eat. For our main course we had the veal meatball pasta and their signature dish, fish and chips. The Desert Hills 2006 Syrah paired well with every dish ordered.

What can say? I can’t wait to go back and order this food. I am salivating as I am writing this. When food is made with this much love and skill, like I always say, what can truly be bad. This restaurant doesn’t disappoint. Ask any local or tourist who has visited this bistro and all will tell you the same thing: “I love Blighty’s.”

The Wesley St Café in Nanaimo has got to be one of the top 10 restaurants in North America. If you think I’m joking, let me tell you quite seriously: I’m not. Anyone who has been, undoubtedly knows, and unequivocally agrees. Proprietor and Maitre-D Gaetan is a visionary restaurateur who settles for nothing but the best. Everything about this place truly speaks for itself.

In the Old City quarter in downtown Nanaimo, nestled amongst quirky and wonderful shops, is the Wesley St. Café. This establishment is a testament to consistency, serving superior haute cuisine year after year. The rave reviews that this resto receives are well deserved. Their food and wine are virtually unbeatable.

Head Chef Josh Massey worked for 4 years as the Sous-chef under one of the greatest Chefs in BC, perhaps the best ever, Chef Edward Tucson. The Wesley’s Sous- chef is also a force in his own right, having worked at a 5 star resort in Europe that was voted by Conde Nast as the second best resort in Europe before joing the team. What more has to be said about this dining oasis? You must try it for yourself. Humans are always more convinced by things they discover for themsleves.

The menu of the café is diverse but simple, and keeping it simple is what makes this place so successful. The use of emulsions, preserves, and sauces is a prevalent theme throughout the menu. The presentation of each dish is exquisite and the culinary wizardry of both Chefs will lead you on an odyssey of crisp tastes and refined textures.

Serving the finest contemporary West Coast cuisine, this resto has much to offer both for dinner and lunch. If you live in Victoria, Tofino or North Vancouver, you absolutely must take a trip to Nanaimo and visit the Wesley St. Café to experience  an exceptional celebration of the senses.

The pictures tell the real story. Try not to get too hungry, and enjoy.

321 Wesley Street
Nanaimo, BC
(250) 753-6057
http://www.wesleycafe.com/

If you haven’t visited Parksville recently, I encourage you to get in your car and take a drive to the one year old Beach Club resort in Parksville, BC. Twenty minutes north of Nanaimo, and hour south of the Comox Valley awaits BC’s version of the French Riviera. This is not a joke. Only a trip out to this breathtaking resort will settle your curiosity. First there was the untouchable Wickanissish Inn from Tofino, and than came along the Black Rock resort in Ucluelet which took the whole Pacific rim experience to a whole other level. ET voila, The Parksville Beach club resort; and now the earth has moved once more. This time the sun shines on Parksville. From the unmatched rooms to their heavenly spa, truly no rock has been left unturned. This resort is a true work of craftsmanship and radiant brilliance at every corner

On this evening we were treated to an unparalleled dining experience at the Beach Clubs extraordinary resto Pacific Prime steakhouse and chop. Chef Sean Norris has got to be one of the top 3 chefs on Vancouver Island. Number 1 being Chef Edward Tucson from The Edge, 2. Chef Josh Massey from Wesley St. Cafe and your new number 3 Chef Sean Norris. For Chef to be in this conversation has got to say something about the skill set of this young creator.

Chef may be young, but he is one of the more seasoned Chefs I have met in the last few years, by far. His unassuming and quiet confidence speaks volumes about his diverse range of cooking abilities. Chef loves the fact that he can find so much amazing local produce at the many island markets at his disposal.

Our culinary extravaganza started with some Qualicum Beach scallops with fennel-apple salad, curry froth and anise oil. This dish was cooked to absolute sublimity–flawless. Next up was the olive oil poached Halibut with spot prawns, pea shoots, asparagus, kumquat puree with a hazelnut vinaigrette. What can I say? Truly out of this world! This dish paired wonderfully with the Desert Hills Gewurztraminer 2009. For our main course we were treated to the  most delectable Alberta beef tenderloin, with kale, local tomatoes and a truffles bordelaise. The picture says it all. Well done Chef, a masterpiece. This dish paired perfectly with my favorite wine The Desert Hills Gamay 2009. Finally for desert Chef prepared something that I am still dreaming about, approach with caution; a warm chocolate tart, chocolate ganache and raspberry cardamom gel. The incredible desert went really well with The Desert Hills Gew 09.

181 Beachside Drive
Parksville, BC
1-888-760-2008
www.beachclubbc.com

As the great adage reads, Think big, start small. This quaint eatery doesn’t sit many people, but boy do they ever serve up some of the most amazing food conceivable. Anyone who knows me well, understands and appreciates my love and passion for amazing food and wine. Nothing could be more true at Devour; where everything on this menu is beyond words and simply put, to die for. From the way it’s looking, so many others are equally as mesmerized and addicted to this new and outrageously tasty Victoria resto. The menu is short, and changes daily. The wine list is also small but features some amazing BC wines.

On this dining experience I started with a glass of the Desert Hills Gamay 2008. I absolutely love this wine, as it pairs super well with almost all food. It paired divinely with the Pan Seared Scallops on white bean and roasted garlic puree, with crispy pancetta orange oil. Crazy fantastic and wonderfully delicious. For desert I devoured the Chevre and lavender ice cream with almond crust blueberry compote. Aces are wild Chefs; that dish was religious.

Since I have discovered this place I try to go at least once a week, and I take and tell everybody I know about it. It’s an easy place to fall in love with—once you do, you will never stop coming back. Talk to anyone who is in the know, and they will all tell you the same thing about Devour. Wow, lovely lady, that place rocks… big time. Enjoy!

762 Broughton Street
Victoria, BC
(250) 590-3231
www.devour.ca

Sitting on the ridge of paradise on the shore of the antediluvian Saanich Inlet sits one of BC’s most impressive boutique Resorts and Spa, the Brentwood Bay Lodge.

The main building is of breathtaking proportions and truly no rock has been left unturned in its splendor and creation. This could be the reason that the Lodge is the only 5 star resort in Victoria. Have I got your attention? There is nothing that disappoints about this place. And once you discover it, as I have, you will be hooked for life. The staff is exceptional and is held to a very high standard. As posh as this place is, the attitude and energy make you think and feel that you are in one of the most laid back and peaceful environments imaginable. The SeaGrille dining room and the adjacent pub overlook the Brentwood bay Marina and Ferry. The back drop is majestic, and makes a beautiful portrait any time of the day or year.

The Spa-Essence of Life offers a vast array of incredible treatments and services featuring natural herbs and botanicals and a unique therapy treatments. They offer everything from massages, body wraps, facials, aqua therapies and nail treatments; all given by highly trained and gifted estheticians and practitioners. Once you’re done with your treatments make your way in to their relaxation room, where you can further unwind and revitalize.

On this visit we were treated to the most sublime meal. Chef went all out on this evening. Each dish was presented with even greater detail, ingenuity and perfection. To start off this dining extravaganza we invited on the Local organic Greens, with most lovely and well balanced vinaigrette dressing, which brought out the wonderful Lychee and Pineapple flavors of the Blasted Church Gewürztraminer 2008. What followed was the Haida Platter which features Dungeness crab, oysters and mussels. This dish paired superbly well with The Blue Mountain Pinot Blanc 2008.

For course number three we welcomed the Grilled Salt Spring Lamb Chops, with corn polentas, olive tapenade and a red wine demi. Every bite was better than the last; the meat falls off the bone and melts. This dish paired perfectly with the Desert Hills Gamay 2008. And for our final course of the evening we enjoyed a succulent and masterfully prepared Grilled wild Salmon filet over seasoned vegetables. A perfect fusion of ingredients. Well done, Chef.

If you are looking to a escape for a weekend of pleasure and rejuvenation or if you are trying to find the ideal setting for your next special occasion. Let the professionals at Brentwood Bay Lodge do all the work for you in helping you to make up your mind. Once visited, never forgotten.

Bistro 28 has got to be one of my new most favorite places to drink wine and eat fantastic cuisine. Situated in the funky neighborhood that is Oak Bay, a suburb of Victoria. Proprietor Chef Sam Chalmers serves up some of the most delicious and finest looking dishes and tapas you will ever see. His canvas, his restaurant, the menu is ever evolving as Chef is forever pushing his culinary faculties to the limits. This truly reflects in the diversity of flavors and dishes that come out of his kitchen. On this dining experience my dining partner and I decided to order a bottle of the Desert Hills Mirage 2005. A full bodied mix blend wine that is one of BC’s best. Their was no doubt it would pair well with all that we were to order.

We started off with the Grilled Chicken Salad. It’s a beautifully decorated salad, which has broccoli, cauliflower, pickled red onions, and verjus soaked sultanas in a sesame vinaigrette. It is absolutely flawless.

Next up we shared the Boudin Maison, which is a traditional Quebecoise blood sausage dish. It’s served with bacon and sherry vinegar as well a grilled baguette and frites. This dish blew my socks off. Every bite was more delectable than the next. I highly recommend this dish. With every bite I took a sip of that Mirage. Wow.

And finally just to make sure we wouldn’t leave hungry I ordered the Salt cured Albacore Tuna Tataki, served on a Himalayan salt plate. Served with a spicy mango sauce. Well done Chef. Can’t wait for my next visit.

2583 Cadboro Bay Road
Oak Bay, BC V8R 5J1
(250) 598-2828

Visionary Restaurateur James Iranzad is a multi talented individual who strives for the best in everything that he does. Anything less than a maximum effort would never suffice. Welcome to the culinary eatery known as Abigail’s Party.

Located on Yew Street in the heart of one of Vancouver’s hippest and most sought after suburbs, Kitsilano. Abigail’s Party serves up some of Vancouver’s best brunch and dinner. Opened until to 2am Monday Through Saturday.  James describes his food best as Gastro Pub food, designer comfort food, honest peasant food. Whatever you choose to call it, it’s made with love and only the finest ingredients.

Only free range and organic eggs are used.  They are 100% ocean wise and use only free range chicken and Poultry. All the meats are from BC and Alberta. Their dishes have simple flavors, but they are all given the proper attention they deserve. So with classic dishes comes a responsibility to take to these recipes to their apex. Chef doesn’t disappoint in his creations.

The chalk board is where all the magic lies, and is used to show case all the wonderful treats and treasures that are offered. The wine list changes twice a week and features 7 reds, 7 whites, 1 rose and a sparkling wine.

On this dining experience this jewel of a resto treated us to three of its signature dishes. Chef Tyrell Brandvold prepared his version of huevos rancheros; the beans and chorizo were heavenly and paired splendidly well with a moscato. My dining partner had a mimosa.

For our next dish we enjoyed their take on the classic dish known as Steak Frites. Chef’s Peppercorn sauce is by far and away the best ever. This dish paired marvelously with a Syrah 07 from Twisted Tree Osoyoos, BC.

For the finale we were treated to the Goat Cheese Pave, which is thinly sliced potatoes wrapped around cheese. This makes my mouth water just re-thinking of the dining experience. This dish paired magnificently with an amazing wine from Sabor Real, a Tempranillo 2007 from Rios Spain.

A meal that will not be forgotten any time soon. We can’t wait to go back the next time we are in Van. Hope to see you there. Enjoy.

1685 Yew Street
Vancouver, BC V6K 3E6
(604) 739-4677
www.abigailsparty.ca

Langford, BC is fast becoming a hot bed for some of Victoria’s and BC’s best restaurants.  This discovery can longer be kept from you my fellow resto lovers. Let me stress and reinforce that this maybe one of the most beautiful and majestic restaurants in the world. Let me introduce you to the Garlic Rose.

Where else can you find a dining room that has a fire place in every corner, a total of 4. As soon as the weather changes to sunshine they have two retractable roofs, that when opened, transforms this already stunningly presented dining room , into a room right out of a dream. Bask in the sunshine during the day, star gaze at night. The dinning room has candles lit everywhere you look. And the most stunningly designed candelabras scattered through out. The restaurant is covered in beautiful hand crafted hard wood, and Mexican tile. To top it off their is an old growth tree that grows live in the corner of the room. Looking for a location of a life time for a wedding or very special occasion, your search is over, trust me.

Meet owner Chef Rudy. A culinary force to be reckoned with and true genius of the kitchen. Chef razzles and dazzles like very few. His Chilean and Italian heritage and old world influences tell only a small part of his story.

Chef being traditional and true to his roots draws from his past while continuously modernizing and refining his creations. He has an ongoing love affair with reinventing old recipes and transforming them into his vision of what they could become while never compromising his respect for the old ways.

General Manager Taryn is incredibly personable, respectful courteous hostess master of the dining room. You will never leave Garlic Rose feeling not taken care of. The food is so good; I find myself dreaming about their food on a regular basis.

On this night we were treated to 3 of Chefs signature dishes. Each one is better than the next. We started with the Steamed Mussels steamed in a tomato and chipotle aju, served with garlic toast, which paired beautifully with 2008 Gewürztraminer from Back Yard, Okanagan Valley, BC.

Next we moved into the Lamb Osso bucco, which was simply splendiferously delicious. Incredible flavours release with every bite. This dish paired exquisitely with the 2006 Syrah Select from Desert Hills, Oliver, BC.

And finally the Paella, a delightful Spanish dish with grilled chicken, chorizo sausage and seafood cooked in a saffron risotto. Simply fantastique, and paired beautifully with the 2008 Gamay from Desert Hills.

For desert we devoured a deep fried ball of ice cream in corn flakes, decadent, delightful and amazing.  Hope you enjoy.

Everything on the menu is worth trying. Next time a steak, as Chef does all his own cuts and aging and serves only triple A premium Alberta Beef.

2800 Jacklin Road
Victoria, BC
(250) 391-1122
www.thegarlicrose.ca

Community Resto Rocks

Located in the charming Estevan Village, 10 minutes from down town Victoria sits one of BC’s best restaurants, Paprika Bistro. Bistro has been serving it up for over 12 years to locals who just can’t get enough of this fabulous fair—open 7 days a week. The secret to their success: offer great, consistent, wholesome tasty cuisine, and don’t disappoint. Bistro is a romantic rustic eatery that serves west coast fusion, their menu changes with the seasons and features daily and weekly specials.

Owner Operator Geoff Parker is no novice when it comes to the service biz, having worked in some of the finest restaurants in France and England. He is truly a gracious and a consummate pro, and he and his staff will surely make you feel at home.

Head Chef Anna Hunt is an absolute stellar Chef, who is first and foremost a pastry Chef. So starting with desert is not unheard of. Her Chocolate moose is by far and away the best ever, sorry Mom.

We started with the Hand Cut Beef tartar which melts in your mouth like cotton candy, it paired wonderfully with the 2006 Cabernet Sauvignon from Sumac Ridge. So did the Grilled House Sausage, which is home made and ranks as some of the very best. Next up we experienced the most scrumptious dish, the braised rabbit pasta which paired superbly with a 2007 Pinot Noir from La Vieille Ferme, France. Than followed the grilled Calamari salad, which was thinly sliced in black olive vinaigrette and paired crisply with a 2008 Chenin Blanc from Quails Gate, a total symphony of flavours dancing in my mouth. Olé.

What followed makes me so hungry just thinking about it, the pan seared Qualicum Bay Scallops are just too good. With good ingredients like these, how could it be bad? This course paired super smoothly with the 2007 Cedar Creek Merlot. Well done.

2524 Estevan Ave.
Victoria, BC
(250) 592-7424
www.paprika-bistro.com