Family-Style Italian at La Quercia

Tsawwassen's quiet fine-dining secret: a husband and wife kitchen, dry-aged AAA beef, house pasta and a 4.6 built over a decade.

A Michelin-name Italian on Kingsway where spit-roasted meats, seasonal handmade pasta and wine do more romantic work than you ever had to.

Climb the Robson staircase into a golden room where a six-foot wood grill has been perfuming everything since noon.

An Ambleside trattoria that only opens for dinner, sets proper white linen, and has quietly become one of the highest-rated rooms in West Vancouver.

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

Hand-stretched hearth pizza and pasta made that day, in a booth-lined room one block up from Ambleside Beach.

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.

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 North Shore's only certified Neapolitan oven, hot enough to blister a margherita in about ninety seconds.

A Burnaby Heights pasta institution since 1986 where one bowl genuinely feeds two and the lineup out the door is non-negotiable.

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

Port Moody's most-loved pizza, charred pillowy Neapolitan pies from a blazing wood oven, ten minutes from Brewers Row.

Chef-owner Giovanni Pagan has kept his parents' Maple Ridge pasta bar going since 1977, and the food, apparently, does the persuading.

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