Travel Reference
In-Depth Information
The Flying Pig offers an excellent and very popular weekend brunch (
croque ma-
dame
- grilled ham and cheese sandwich topped with a fried egg - is recommended),
but the best deal is the afternoon happy-hour menu, when you can try a few tasty plates
for around $5 a pop. Reservations are not accepted for dinner. A new Flying Pig has
also recently winged it's way into Gastown - check it out; it promises to be bigger than
its Yaletown sibling.
RODNEY'S OYSTER HOUSE
SEAFOOD
$$
( 604-609-0080;
www.rohvan.com
; 1228 Hamilton St; mains $16-32; 11:30am-11pm;
Yaletown-Roundhouse)
Vancouver's favorite oyster eatery for many years, Rodney's al-
ways has a buzz about it. And it's not just because of the convivial room with its naut-
ical flourishes: these guys really know how to do seafood. While the fresh-shucked
oysters with a huge array of sauces (try the spicy vodka) never fail to impress, there's
also everything from sweet mussels to superb Atlantic lobster available here.
Drop by from 3pm to 6pm weekdays for deals on oysters (usually as low as $1.50
each) or warm up in winter with possibly the best New England clam chowder in the
city. Rodney's has also recently opened a branch in Gastown.
GLOWBAL GRILL STEAK & SATAY
WEST COAST
$$
( 604-602-0835;
www.glowbalgrill.com
; 1079 Mainland St; mains $18-38; 11:30am-1am
Mon-Thu, 10:30am-2am Fri & Sat, to 1am Sun; Yaletown-Roundhouse)
Casting a wide net
that catches the power-lunch, after-work and late-night-fashionista crowds, this hip
joint has a comfortable, lounge-like feel and is a safe bet if you can't think of anywhere
else to go: there's usually something on the menu for everyone here. The dishes range
from steak and fish mains to pasta classics (try the lobster linguine). Save room for
some spicy satay sticks.
CIOPPINO'S MEDITERRANEAN GRILL
ITALIAN
$$$
( 604-688-7466;
www.cioppinosyaletown.com
;
1133 Hamilton St; mains $32-40; 5-10pm;
Yaletown-Roundhouse)
Not your standard Italian joint, this fine-dining Mediterranean
eatery deploys the
cucina naturale
approach to cooking, which aims to reveal the delic-
ate natural flavors of a range of regionally sourced ingredients. The warm wood and
