Five Winter Menus You Need to Try

By VITA Daily

These freezing temps have us wanting to bulk up on warming, comforting and delicious foods that will keep us going through the onslaught of holiday shopping, festive parties and family gatherings that will make us rethink alcoholic abstinence. —Anya Levykh

• Beaucoup Bakery

  By VITA Daily

  What’s more wintery that roasted chestnuts, whether in sweet or savoury form? At Beaucoup Bakery, the new winter chestnut menu includes a lush, savoury roasted mushroom and chestnut tarte ($5.50) with herbs, chestnut pieces and chestnut cream. Finish with a beautiful chestnut coffee mont blanc ($6) with chesnut vermicelli, coffee crème Chantilly, and crunchy meringue with coffee streusel crumbs.    

• Bistro Wagon

  By VITA Daily

  Bistro Wagon Rouge’s new chef de cuisine Rhys Amber has added some real ringers to the already fantastic winter offerings, like the pan-seared duck breast ($30) with celeriac rosti, quince jus, confit onion and thyme mayo. Do not miss the best cassoulet in town, with duck confit, toulouse sausage, pork belly, and stewed beans. Finish with the brown butter financier ($7) with housemade preserves and buttermilk ricotta. BistroWagonRouge.com    

• Beach Bay Café & Patio

  By VITA Daily

  Who said you can’t eat seafood in winter? Not chef Michael Winning, that’s for sure. How about some wild salmon poké ($19) with avocado, charred scallion, pickled ginger, and sesame cracker? Or else some charred octopus with fingerling potatoes and cumin yogurt? Both will keep you warm and toasty on a cold, wet night.    

• Field & Social

  By VITA Daily

  In between heavy bouts of braises and beer, mebbe think of giving your digestive system a little relief with one of Field & Social’s new winter salad and grain bowls. Try out the house cobb ($13.50), with roasted chicken, bacon, seared brussels sprouts, soft boiled egg and more. And, it’s gluten-free. For something more pungent, go with the Bombay bowl ($10.50), loaded with chutney-marinated chickpeas, warm black lentils, kale, romaine, tomatoes, pickled carrots and papadum.    

• Yew Seafood & Bar

  By VITA Daily

  Seafood, again? Yeah, well, it’s Vancouver, get used to it. Yew Seafood & Bar’s new executive chef Weimar Gomez has launched a lovely new menu full of pescetarian delights, like the grilled scallops with cauliflower “tabbouleh” and mango vinaigrette.