What’s Coming for Fall at Five Vancouver Must-Book Restaurants

提供：OpenTable

更新日：2021年8月24日

When the summer starts to draw to a close, Vancouver’s restaurants begin to shift their menus to heartier fare and the bounty of British Columbia’s autumn produce. Cherries and berries make way for apples, artichokes, cranberries, and even kiwi fruit from Vancouver Island. The local seafood changes, too; you might even see Pacific sardines — available only in September and October. At least until rainy November, dining al fresco on Vancouver’s patios is still a great option. The ever-changing pandemic means restaurants are making changes on the fly to suit the current circumstances, so keep your eye out for special events, changing opening hours, and expanded menus. Here’s what’s new and planned (so far) at these five must-book restaurants for fall.

L'Abattoir Restaurant

4.7

4.7 (3839)

51 カナダ・ドル～

フランス料理（コンテンポラリー）

ギャスタウン

店舗情報

As the weather cools, L’Abattoir’s meat-heavy dishes become even more tempting. Try quail from Thiessen Farm with grilled foie gras or perhaps pan-fried sweetbreads on toast. But it will be hard to skip the steak Diane given the new perfect pairing — the restaurant’s new namesake wine, L’Abattoir Syrah. It’s available exclusively in L’Abattoir’s dining room for the rest of 2021, at least until its limited quantities are gone. The blend was created this past winter via a collaboration with BC winery Le Vieux Pin and L’Abattoir’s general manager and sommelier Nick Bertoia. There’ll be a new vintage available next year, plus a white varietal announced in spring 2022. Instead of ordering à la carte, you can also book L’Abattoir’s Gaoler’s menu experience, which comes with nine seasonal courses and optional wine pairings. Plus, partial proceeds go directly to the BC Hospitality Foundation. Watch L’Abattoir’s website for special events in the private dining room — the space has an open kitchen, and chefs Lee Cooper and Yoann Therer and pastry chef Oliver Bernardino have new seasonal event menus now that indoor events are allowed again in BC.

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エクスペリエンス

Chef's Menu

エクスペリエンス

Avant-Première Prix Fixe

エクスペリエンス

Happy Hour

Fanny Bay Oyster Bar & Shellfish Market

4.5

4.5 (787)

31～50 カナダ・ドル

シーフード・海鮮料理

スタジアム地区

店舗情報

Fresh seafood is the highlight at this tide-to-table restaurant on the edge of downtown toward BC Place. The restaurant celebrated its fifth birthday this summer, and new executive chef Tommy Shorthouse is bringing experience from notable Vancouver restaurants Boulevard, Joe Fortes, Tableau, and Wild Tale. His passion for BC products and sustainable farming inspired some of the new dishes he’s offering at the restaurant. All of Fanny Bay’s seafood is Ocean Wise and sustainably farmed or fished from the waters of British Columbia and Washington state, including its oysters grown on the rocky beaches of Fanny Bay in Baynes Sound off Vancouver Island. Menus are seasonal, but you can always order Shorthouse’s seafood paella, chock full of prawns, scallops, clams, and whatever’s freshest from the sea. Give Fanny Bay’s sablefish collars a try — it’s a rarely seen and sustainable delicacy.

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2024年8月31日にご来店

Oysternの種類が豊富で、どれも美味しかった。昨今の人手不足の影響なのか、オーダーに多少時間がかかった。

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人気料理

Grilled Oysters

人気料理

Scallops & Pork Belly

人気料理

Fish & Chips

The Teahouse Restaurant

4.6

4.6 (4143)

31～50 カナダ・ドル

アメリカ地方料理（北西部）

バンクーバー

店舗情報

The landmark restaurant within Stanley Park reopened this summer with a new executive chef. Sic Kim has previously cooked at Giardino’s, the Royal Vancouver Yacht Club, Bin 941, and Cardero’s, and his new dinner menu has items such as crab- and shrimp-encrusted halibut and Brome Lake duck confit with truffled mushroom croquette. Kim is also relaunching The Teahouse’s popular weekend brunch, with dates yet to be announced. Choose outdoor dining or, if the weather has turned too chilly, gaze at the views of Burrard Inlet and the North Shore mountains through The Teahouse’s huge picture windows.

Notch8

4.5

4.5 (1716)

～30 カナダ・ドル

未指定

ダウンタウン

店舗情報

There are several big autumn 2021 changes at Notch8, the main restaurant in Fairmont’s flagship Vancouver hotel. New items on the dinner menu include an appetizer of side stripe shrimp served with curry aioli, tapioca crisp, and pear as well as an entree of chayote squash with whole roasted trout and warm baby kale salad. Plus, a more COVID-friendly Continential breakfast tower replaces the traditional buffet, piled high with pastries, proteins, a parfait of yogurt and granola, a smoothie shot, and your choice of breakfast beverage. With the rainy season returning, in mid-September Notch8 will be offering a new version of its seasonal afternoon Raincouver tea, which in 2020 included sweet treats shaped like rainbows, raindrops, and umbrellas. Plus, live music is back in the Notch8 Lounge with performances Fridays and Saturdays beginning at 5pm.

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Salted Caramel Cheesecake