Dry-Aged Steaks at ONYX

Chef David Hawksworth's marble-and-velvet Rosewood room, for the night you want them to think you eat like this every Thursday.

Vancouver Foodie Tours runs a two hour progressive meal through the market: cheese, charcuterie, candied salmon, chocolate truffles and a honey-dip donut finish.

A 1912 heritage room at the foot of Dundarave Pier, gutted so nothing stands between the table and Burrard Inlet.

Run by the actual Fanny Bay farm, this is Vancouver's only tide-to-table oyster bar, and the marble counter is yours.

A tiny Railtown chalkboard room doing nose-to-tail, seed-to-fork cooking that changes with whatever's actually good right now.

The WAG's covered bay patio is White Rock's best argument for always booking the view table and ordering the cold martinis.

South Surrey's tiny, fiercely good open-kitchen bistro: Chef Veen's French technique, BC farm sourcing, and a 4.7 that politely destroys every chain nearby.

Dinner at the top of Queen Elizabeth Park: West Coast cooking, white tablecloths and big windows looking north to the city and the mountains.

Vancouver's first Michelin Young Chef Award winner cooks seasonal BC plates in a warm wood room beside the Pacific Spirit forest.

The Langley sleeper with a 4.8 rating and seats so few that booking one is basically a love letter.

White Rock's top-ranked Marine Drive kitchen, where BC spot prawns and a cozy patio make Tuesday feel like a proper anniversary.

A 1918 Cloverdale heritage house with five intimate dining rooms and a tableside flambé service that treats dessert as theatrical inevitability.

Port Moody's number-one table, where Executive Chef Juraj Dado's seasonal European cooking makes the Tri-Cities feel like a very good idea.

The Michelin-listed W 4th kitchen that is genuinely relaxed, genuinely BC-farm-driven, and has a fried chicken sandwich with permanent-resident status.