CLAUDIA KWAN/FOR METRO VANCOUVER
If you can’t get enough of Dine Out Vancouver, restaurants like Aurora, Rare and Nu are extending their menus for another week from the event’s original end of February 4th. Westward Ho, the University Golf Club’s restaurant, actually lets you have its $15 three-course offering past Valentine’s Day, until Feb. 17.
But the lovely thing about Vancouver dining is that you don’t have to confine value-consciousness to one specific promotion. Punch in ‘prix fixe’ in Google, and you can turn up a plethora of restaurants that let you have a set menu for a set price year-round.
I’ve raved about Saveur before, and I’ll do it again — I just can’t believe more people don’t know about this West End treasure. The luscious French repertoire, served with oodles of Gallic charm at Saveur, is actually $35 for three courses right now (from its regular $38), to celebrate re-opening after a small renovation.
Bulgarian gentility pairs with West Coast cuisine at South Granville’s Star Anise, where a pre-theatre three courses will set you back $36. Tack on another $2 to sample elegantly updated classics at Broadway’s Cru and, at all of the places mentioned in this column, feel free to roll a glass or two of wine across your tongue — you can find well-priced vinos on the well-chosen lists.
Early birds aren’t restricted to blue-plate specials anymore. Get your order into the kitchen by 6 p.m. and you can dive into uber-local dishes at the Raincity Grill for just $25. You can have three courses if you’re seated by the same time at CinCin, Blue Water Cafe, or West, and want to shell out an additional $20.
It seems like every year the $15 Dine Out Vancouver deal at JJ’s — the restaurant run by Vancouver Community College students learning their chops — is sold out within hours, and it’s no surprise; you would be hard-pressed to find just the raw ingredients in their dishes for that price. Mark it down on your calendars now though — clever connoisseurs can get essentially the same menu during the entire month of August when those will-be chefs are still in class.