West Coast Seafood at Boulevard Kitchen & Oyster Bar

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.

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

Andrea Carlson's candle-lit Michelin star in Mount Pleasant, where the Moon tasting menus track exactly what BC is growing this week.

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.

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

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

Dinner 553 feet up in a room that does a full lap of the city every hour, so even if the conversation stalls, the view will not.

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.

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

A tiny Queensbury Village brunch room where the eggs benedict lands on house-made savoury bread pudding instead of an English muffin.

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

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