[温哥华乐活网 乐叔综述]加拿大一个旅游网站选出本国50大餐馆，前十名中有3间来自温哥华，分别是排名第四的Farmer’s Apprentice(西北太平洋菜)、第五名的Vij’s(印度Fusion菜)、第六名的Hawksworth(法国菜及西北太平洋菜)。前十名有2间来自多伦多，多伦多著名西班牙餐馆Bar Isabel排名第二，Buca(意大利菜)排名第七。卑诗的上榜餐馆共有10间，其中包括排名全国第46位、唯一上榜的中餐馆海棠海鲜酒家。
选出50大餐馆的评判有54人，部分人也是San Pellegrino世界50大餐馆的评判，他们不会投票给自己拥有或工作的餐馆。
今年的加国50大餐馆中，有26间是从未上过榜。
全国排名第一的是纽芬兰的Raymonds(东岸加拿大菜)，第三名是蒙特利尔的Maison Publique(Gastropub)。
以下是前50名排名：
1. RAYMONDS, St. John’s, Newfoundland and Labrador
Chef: Jeremy Charles (co-owned with Jeremy Bonia)
Website: www.raymondsrestaurant.com.Cuisine: East Coast, Canadian
Telephone: 709-579-5800. Twitter:@Raymonds_CA
2013 Rank: 10
Price Range: A seven-course tasting menu runs $125 ($75 with wine pairing) and a five-course menu is $100 ($55 with wine pairing). A la carte entrees range from $40-$45 on the current menu.
2. BAR ISABEL, Toronto, Ontario
Chef/owner: Grant van Gameren
Website: barisabel.com. Cuisine: Spanish
Telephone: 416-532-2222. Twitter: @BarIsabel797
2013 Rank: New entry
Price Range: $6-$59; primarily share plates
You Must Order: The Grilled Octopus ($34 for half; $59 for whole).
3. MAISON PUBLIQUE, Montreal, Quebec
Chef/owner: Derek Damman (co-owned by Jamie Oliver)
Website: www.maisonpublique.com. Cuisine: British-inspired Gastropub
Telephone: 514-507-0555. Twitter: @maisonpublique
2013 Rank: 57
Price Range: $8-$70
You Must Order: Steak Delmonico for Two ($70)
4. FARMER’S APPRENTICE, Vancouver, British Columbia
Chef: David Gunawan (co-owned with Dara Young)
Website: www.farmersapprentice.ca. Cuisine: Pacific Northwest
Telephone: 604-620-2070. Twitter: @gunawan_dave
2013 Rank: New entry
Price range: $4-$18; small plates
You Must Order: Menu changes weekly, but try the Curried Carrots ($13) if they’re on the menu.
5. VIJ’S, Vancouver, British Columbia
Chefs/owners: Vikram Vij, Meeru Dhalwala
Website: www.vijs.ca. Cuisine: Indian, Fusion
Telephone: 604-736-6664. Twitter:@Vijs_restaurant
2013 Rank: 3
Price Range: $24-$28.50 for main courses.
You Must Order: The famous lamb popsicles, which are a rack of lamb served with curry and meant for eating with your hands using the rib bone as a stick ($28).
6. HAWKSWORTH, Vancouver, British Columbia
Chef/owner: David Hawksworth
Website: www.hawksworthrestaurant.com.Cuisine: French, Pacific Northwest
Telephone: 604-673-7000. Twitter: @HawksworthRest
2013 Rank: 12
Price Range: $29-$40 for main courses
You Must Order: Pacific Sablefish, lap cheong, soy braised daikon, pickled shiitake, crispy yam ($38).
7. BUCA, Toronto, Ontario
Chef: Rob Gentile
Website: www.buca.ca. Cuisine: Italian.
Telephone: 416-865-1600. Twitter: @bucatoronto
2013 Rank: No rank; 2012 ranked 31.
Price Range: $19-$49 for pasta dishes, entrées and pizzas.
You Must Order: Artisanal Pomodoro e Tartufo Pizza, with truffled burrata cheese and uncinato truffles ($29).
8. LE VIN PAPILLON, Montreal, Quebec
Chef/owners: David McMillan & Frederic Morin
Website: vinpapillon.com. Cuisine: Vegetable-Focused Small Plates, Boutique Wines
Telephone: None (no reservations taken). Twitter: @VinPapillon
2013 Rank: New entry
Price Range: $6-20 per plate
You Must Order: Roasted Cauliflower ($13).
9. JOE BEEF, Montreal, Quebec
Chefs/owners: David McMillan and Frederic Morin
Website: www.joebeef.ca. Cuisine: Steak, Seafood, French
Telephone: 514-935-6504. Twitter:@joebeef
2013 Rank: 1
Price Range: $31-$50 for main courses.
10. AYDEN KITCHEN & BAR, Saskatoon, Saskatchewan
Chef/owner: Dale MacKay (Executive Chef Nathan Guggenheimer)
Website: www.aydenkitchenandbar.com. Cuisine: Contemporary French and Italian, Charcuterie
Telephone: 306 954 2590. Twitter: @aydenkitchenbar
2013 Rank: New entry
Price Range: $19-$26
You Must Order: Classic Ayden Butcher Burger ($25).
11. MALLARD COTTAGE, St. John’s, Newfoundland and Labrador
Chefs/owners: Todd Perrin (chef), Stephen Lee (sommelier)
Website: www.mallardcottage.ca. Cuisine: Newfoundland
Telephone: 709-237-7314. Twitter: @Mallard_Cottage
2013 Rank: New entry
Price Range: $7-$12 for appetizers, $24-$27 for main courses.
12. BAR BUCA, Toronto, Ontario
Chef/owner: Rob Gentile
Website: www.barbuca.com. Cuisine: Italian.
Telephone: 416-599-2822. Twitter: @barbucatoronto
2013 Rank: New entry
Price Range: $3-$14, small plates and snacks
13. L’ABATTOIR, Vancouver, British Columbia
Chef: Lee Cooper
Website: www.labattoir.ca. Cuisine: West Coast
Telephone: 604-568-1701. Twitter: @LABATTOIR_VAN
2013 Rank: 23
Price Range: Small plates, $13-$29.
You Must Order: Warm Steelhead and Potato Salad ($15) — and a few cocktails from bar man Shaun Layton.
14. CHARCUT ROAST HOUSE, Calgary, Alberta
Chefs/owners: Connie DeSousa, John Jackson
Website: www.charcut.com. Cuisine: Charcuterie.
Telephone: 403-984-2180. Twitter: @CHARCUT
2013 Rank: 5
Price Range: $19-$26
You Must Order: Rotisserie Chicken Salad Sandwich. With pancetta, arugula, DeSousa family piri piri aioli-$15
15. HOPGOOD’S FOODLINER, Toronto, Ontario
Chef/owner: Geoff Hopgood
Website: hopgoodsfoodliner.com. Cuisine: East Coast.
Telephone: 416-533-2723. Twitter: @chefhopgood
2013 Rank: 30
Price Range: $10-$28 for entrees, many of them superb.
You Must Order: Noma chef Rene Redzepi called Hopgood’s snow crab ($28) from Cape Breton “one of the best mouthfuls I have eaten in North America.” That should be all the direction you need.
16. HOTEL HERMAN, Montreal, Quebec
Chefs/owners: Marc Alexandre Mercier, Dominic Goyet, Ariane Lacombe
Website: hotelherman.com. Cuisine: French
Telephone: 514-278-7000. Twitter: None.
2013 Rank: 90
Price Range: Share plates, $5-$18 each
You Must Order: Potato, Mullet Caviar, Bone Marrow ($12)
17. FLEUR DE SEL, Lunenburg, Nova Scotia
Chef/owner: Martin Ruiz Salvador
Website: fleurdesel.net. Cuisine: French, Seafood.
Telephone: 902-640-2121. Twitter: @FleurdeSel_NS
2013 Rank: 21
Price Range: $21-$39 (tasting menu)
You Must Order: Lunenburg Scallops ($26)
18. DEER + ALMOND, Winnipeg, Manitoba
Chef: Mandel Hitzer
Website: www.deerandalmond.com. Cuisine: Contemporary, Fusion.
Telephone: 204-504 8562. Twitter: @deerandalmond
2013 Rank: New entry
Price Range: $7-$28; share plates.
You Must Order: Kale and Kelp Beignets ($7), with hemp aioli and nori salt.
19. MODEL MILK, Calgary, Alberta
Chef: Justin Leboe
Website: www.modelmilk.ca. Cuisine: Canadian.
Telephone: 403 265-7343. Twitter: @ModelMilkBistro
2013 Rank: 7
Price Range: $19-$32 for main courses
You Must Order: Brome Lake Duck Confit Duck Leg, Cotechino, Smoked Meat, Truffle ($29).
20. SEGOVIA TAPAS BAR & RESTAURANT, Winnipeg, Manitoba
Chef: Adam Donnelly
Website: segoviatapasbar.com. Cuisine: Spanish.
Telephone: 204-477-6500. Twitter: @SegoviaTapasBar
2013 Rank: 98
Price Range: $6-$21; share plates.
You Must Order: The Chorizo & Apples ($7), a delicious appetizer that blends two beloved flavours.
21. RACINES, Montreal, Quebec
Chefs/owners: Jorge da Silva, Simon Mathys
Website: www.racines.ca. Cuisine: Modern.
Telephone: 514-544-0444. Twitter: @Racinesmtl
2013 Rank: New entry
You Must Order: Veal Tartar with Mustard Cream ($15)
22. WEST, Vancouver, British Columbia
Chef: Quang Dang
Website: www.westrestaurant.com. Cuisine: West Coast.
Telephone: 604-738-8938. Twitter: @WestRestaurant
2013 Rank: No rank; No. 17 in 2012
Price Range: $29-$55 for main courses; $58 and up for tasting menus.
You Must Order: Haida Gwaii Smoked Sablefish ($36).
23. ATELIER, Ottawa, Ontario
Chef/owner: Marc Lepine
Website: www.atelierrestaurant.ca. Cuisine: Microgastronomy, Modern.
Telephone: 613-321-3537. Twitter: @MarcLepine
2013 Rank: 4
Price Range: $110
You Must Order: The menu changes daily. Dinner usually averages around three hours in length; there is a wine pairing available every evening ($60) of nine or 10 wines. The pairing is optional, and an extensive list of wines by the bottle and glass, as well as other drinks.
24. THE POINTE RESTAURANT AT WICKANINNISH INN, Tofino, British Columbia
Chefs: Warren Barr (executive chef) and David Sider (restaurant chef)
Website: www.wickinn.com/restaurant.html. Cuisine: Pacific Northwest.
Telephone: 250-725-3100. Twitter: @WickInnBC
2013 Rank: 41
Price Range: $28-$36 for dinner entrées; four-course tasting menu for $80.
You Must Order: Tofino Halibut ($36), served with wild rice, celery, black garlic, and Bamfield seaweed broth.
25. TOQUE!, Montreal, Quebec
Chef/owner: Normand Laprise
Website: www.restaurant-toque.com. Cuisine: French
Telephone: 514-499-2084. Twitter: @RestaurantToque
2013 Rank: 15
Price Range: $42-$52 for main courses.
You Must Order: Duck Magret ($46).
26. CLUB CHASSE ET PECHE, Montreal, Quebec
Chef: Claude Pelletier
Website: www.leclubchasseetpeche.com. Cuisine: French.
Telephone: 514-861-1112. Twitter: None.
2013 Rank: New entry
Price Range: Prices range from $17 – $40.
27. LANGDON HALL, Cambridge, Ontario
Chef: Jason Bangerter
Website: www.langdonhall.ca. Cuisine: Canadian.
Telephone: 519-740-2100. Twitter:@Langdon_Hall
Price range: $34-$49 for main courses.
You must order: White-tailed Ontario Deer with Chestnuts, Smoked Venison Bacon, Anjou Pear and more ($49).
28. AUBERGE DU POMMIER, Toronto, Ontario
Chef: Marc St. Jacques
Website: www.oliverbonacini.com/auberge-du-pommier.aspx. Cuisine: French
Telephone: 416-222-2220. Twitter: @Oliver_Bonacini
2013 Rank: 84
Price Range: $38-48 per main course
You Must Order: Foie Gras Mousse with Black Sesame Genoise, $27
29. CHIVES, Halifax, Nova Scotia
Chef/owner: Craig Flinn
Website: www.chives.ca. Cuisine: East Coast, Contemporary French.
Telephone: 902-420-9626. Twitter: @ChefCraigFlinn
2013 Rank: 20
Price Range: $23.99-$28.99
You Must Order: Moroccan-Spiced Braised Nova Scotia Lamb, with dried fruit cous cous, root vegetable tagine, wild cucumber yogurt and pistachios ($28.99).
30. IMPASTO, Montreal, Quebec
Chefs/owners: Stefano Faita, Michele Forgione
Website: impastomtl.ca. Cuisine: Family-inspired Italian
Telephone: 514-508-6508. Twitter: @IMPASTO_MTL
2013 Rank: New entry
Price Range: $24-$49 per main course
You Must Order: Porchetta del Nonno ($26)
31. ESPANA, Vancouver, British Columbia
Chef/owner: Neil Taylor (co-owned by Edward Perrow)
Website: www.espanarestaurant.ca. Cuisine: Spanish tapas.
Telephone: 604-558-4040. Twitter: @espanayvr
2013 Rank: New entry
Price Range: Small plates, $7-$12 for most dishes.
32. MAENAM, Vancouver, British Columbia
Chef: Angus An
Website: maenam.ca. Cuisine: Thai
Telephone: 604-730-5579. Twitter: @maenam
2013 Rank: New entry
Price Range: Chef’s Menu (five courses) costs just $32.50 per person and a Royal Thai Dinner (nine courses, served family style) costs $47.50 per person. A la carte options range from $15-$28 for dinner entrees.
You Must Order: It’s not on the regular menu, but the Crab and Betal Leave Wrap is one of the best things I’ve ever eaten. The sweetness of the crab is complemented, not overpowered, by An’s spicy touch. He knows just when he’s added enough and this dish really exemplifies that skill.
33. PRAIRIE HARVEST CAFE, Saskatoon, Saskatchewan
Chef: Mike McKeown
Website: prairieharvestcafe.com. Cuisine: Canadian.
Telephone: 306-242-2928. Twitter: @PHCafeSK
Price Range: Less than $20 for most dishes.
You Must Order: PH Lasagna, a signature dish made with local braised pork belly, braised beef short ribs, and lean ground beef with a variety of local vegetables.
34. MOMOFUKU SHOTO, Toronto, Ontario
Chefs/owners: Mitchell Bates, Sam Gelman, David Chang
Website: momofuku.com/toronto/shoto/. Cuisine: Asian Fusion
Telephone: 647-253-8000. Twitter: @momofuku
2013 Rank: 35
Price Range: $95-$150 depending on tasting menu
You Must Order: The Tasting Menu ($95-$150)
35. CANOE, Toronto, Ontario
Executive Chef: John Horne
Website: www.oliverbonacini.com/Canoe.aspx. Cuisine: Canadian.
Telephone: 416 364-0054. Twitter: @Oliver_Bonacini
2013 Rank: 9
Price Range: $40-$49 for main courses.
You Must Order: New Brunswick Sturgeon-Braised Spring Creek Beef Cheeks, Savoy Cabbage, truffled potatoes ($42).
36. PATRIA, Toronto, Ontario
Chef: Stuart Cameron
Website: patriatoronto.com. Cuisine: Spanish.
Telephone: 416-367-0505. Twitter: @PatriaTO
2013 Rank: New entry
Price Range: Dinner menu is $14-$68. Brunch ranges from $10-$12.
You Must Order: Three-course brunch ($30), featuring several outstanding dishes, including Riojanito Y Hueves de Cordorniz and Tortilla de Patatas.
37. BONAVISTA SOCIAL CLUB, Upper Amherst Cove, Newfoundland & Labrador
Chef/owner: Katie Hayes
Website: bonavistasocialclub.com. Cuisine:Salads, Pizzas, Sandwiches
Telephone: 709-445-5556.
2013 Rank: 26
Price Range: Less than $20 for menu items.
You Must Order: Any one of the pizzas, topped with ingredients cultivated in the Bonavista Social Club’s garden.
38. SPLENDIDO, Toronto, Ontario
Chef/owner: Victor Barry
Website: www.splendido.ca. Cuisine: Contemporary French and Italian.
Telephone: 416-929-7788. Twitter: @Splendido_TO
2013 Rank: 51
Price Range: $39-$45 for main courses; $125 for tasting menu.
You Must Order: Roasted Rack of Lamb ($45)
39. LE SERPENT, Montreal, Quebec
Chef: Michele Mercuri
Website: www.leserpent.ca/en/. Cuisine: Italian.
Telephone: 514-316-4666. Twitter: None.
2013 Rank: New entry
Price Range: Lunch is from $19-$25. Dinner ranges from $18-$29.
You Must Order: Pasta. Several choices to choose from, including Linguini with almonds, cauliflower and truffle brunoise ($19-$28), Beet Macaroni ($16-$22) and Agnolotti ($17-$26).
40. CHANTECLER, Toronto, Ontario
Chef: Jonathan Poon
Website: www.restaurantchantecler.ca. Cuisine: French.
Telephone: 416 628-3586. Twitter: @ChanteclerTO
2013 Rank: 18
Price Range: $15-$21 for main courses
You Must Order: Spicy Shrimp ($13)
41. LE BREMNER, Montreal, Quebec
Chefs: Chuck Hughes (executive chef) and Danny Smiles (chef de cuisine)
Website: crownsalts.com/lebremner. Cuisine: Seafood & Steak
Telephone: 514-544-0446. Twitter: @lebremnermtl
2013 Rank: No rank; No. 43 in 2012
Price Range: Price Range: $8-$30 for dinner items.
You Must Order: Kimchi Snow Crab on Crispy Rice Cake, $22
42. ARAXI, Whistler, British Columbia
Chef: James Walt
Website: www.araxi.com. Cuisine: West Coast, Contemporary Canadian.
Telephone: 604-932-4540. Twitter: @araxirestaurant
2013 Rank: 25
Price Range: Large plates range from $24.50-$42.50, and include vegetarian, vegan and gluten-free choices.
You Must Order: Saffron-crusted halibut caught in Haida Gwaii ($36.50), featuring a seafood and herb foam with chili oil.
43. RIVER CAFE, Calgary, Alberta
Chef: Andrew Winfield
Website: www.river-cafe.com. Cuisine: Canadian.
Telephone: 403-261-7670. Twitter: @RiverCafeYYC, @ChefWinfieldYYC
2013 Rank: 22
Price Range: Main courses range from $28-$49.
You Must Order: Olson’s High Country Bison Striploin ($48), served with smoked potato emulsion, huckleberry and bordelaise jus.
44. NORA GRAY, Montreal, Quebec
Chef: Emma Cardarelli
Website: noragray.com. Cuisine: Modern Italian.
Telephone: 514-419-6672. Twitter: @noragraymtl
2013 Rank: 42
Price Range: $19-$39 for main courses.
You Must Order: Deer Tartare appetizer ($14).
45. LOT 30, Charlottetown, Prince Edward Island
Chef/owner: Gordon Bailey
Website: www.lot30restaurant.ca. Cuisine: Contemporary French.
Telephone: 902-629-3030. Twitter: @Lot30resto
2013 Rank: 89
Price Range: $23-$32 for main courses.
You Must Order: Butter-poached cove head lobster with roasted fingerling potatoes and lemon beurre blanc (market price).
46. HOI TONG SEAFOOD RESTAURANT, Richmond, British Columbia
Chef/owner: Yiu Tong Leung
Website: None. Cuisine: Chinese (Cantonese)
Telephone: 604-276-9229. Twitter: None
2013 Rank: 81
You Must Order: Alaskan King Crab Served Three Ways (market price).
47. MARKET, Calgary, Alberta
Chef: Dave Bohati
Website: marketcalgary.ca. Cuisine: Canadian.
Telephone: 403-474-4414. Twitter: @MARKET_Calgary
2013 Rank: New entry
Price Range: $23-$66 for dinner entrees.
You Must Order: Wagyu Beef Sirloin ($32)
48. LA SALLE A MANGER, Montreal, Quebec
Chef: Samuel Pinard
Website: lasalleamanger.ca. Cuisine: Seafood.
Telephone: 514-522-0777. Twitter: @lasalleamanger
2013 Rank: New entry
Price Range: $15-$29 for dinner entrees.
You Must Order: Try the Blood Pudding and Sausage ($25) or the Venison Steak with butternut squash purée, bacon, onions, berry sauce and greens ($29).
49. NOTABLE, Calgary, Alberta
Chef: Michael Noble
Website: notabletherestaurant.ca. Cuisine: Gourmet casual.
Telephone: 403-288-4372. Twitter: @NotableCalgary
2013 Rank: New entry
Price Range: Lunch and brunch menu prices range from $8-$24. Dinner prices are between $8-$37.
You Must Order: The Innisfail Lamb Sirloin, spring cassoulet, natural jus, pistou ($37). Another outstanding choice is the Grilled Alberta bison flank ($33).
50. RAW BAR BY DUNCAN LY, Calgary, Alberta
Chef: Duncan Ly
Website: www.hotelarts.ca/dining/raw-bar. Cuisine: Asian Fusion.
Telephone: 403-266-4611. Twitter: @HotelArtsYYC
2013 Rank: New entry
Price Range: $16-$27 for large plates.
You Must Order: Spicy Salmon and Tuna Tartar ($14), served with avocado, shredded lettuce, Asian pear and a puffed rice cracker.
本文发布于： 2014-7-27 09:08
