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Articles of Section 'Golden Plate Awards'.

Golden Plate Awards

Ingredients for success

By Carolyn Ali
Vancouver chefs dish about what makes our restaurant scene so great...and so infuriating.
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Golden Plate Awards

Chefs and their bosses reveal their faves

By Carolyn Ali
People who cook and run restaurants know a thing or two about good food. So Georgia Straight staffers called up more than 50 industry insiders and asked them what they think are the best places to get a good meal in this town.
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Golden Plate Awards

2008 Golden Plates - Readers' Choices

The best restaurants in Vancouver according to Georgia Straight Readers.
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Golden Plate Awards

Critics taste and tell on city's best

By Angela Murrills
It was like herding cats to get this year’s panel together to judge the Golden Plates critics’ awards, but eventually we did.
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Golden Plate Awards

2008 Golden Plates - Critics' Picks

This year's judges: wine and food authority Sid Cross; Iron Chef Rob Feenie; food stylist and journalist Nathan Fong; Jurgen Gothe, no introduction needed; fellow scribes Duncan Holmes and Judith Lane; Wine Access editor Jim Tobler; and writer, author, and former restaurateur Stephen Wong.
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Golden Plate Awards

Delicious dim sum transports you to Shanghai

By Stephen Wong
Thanks to the recent surge in the number of high-quality Shanghainese restaurants in the Lower Mainland, patrons can get a little promiscuous with their dalliances.
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Golden Plate Awards

Hey, grab a stool at the diner

By Judith Lane
Today we gravitate to the easiness, the wallet-friendly prices, and the good food at spots like Bistrot Bistro and Bin 941, but it’s still a treat to tuck into simple, decent eats in the unpretentious, timeworn surroundings of diners.
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Golden Plate Awards

Dine with a toddler, minus the usual insanity

By Pieta Woolley
In recent years, a few restaurants have attempted to lure in the kiddie set. But, realistically, true toddler-friendliness has a way to go in this city.
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Golden Plate Awards

Rob Feenie's keeping it real

By Angela Murrills
At it's core, family-style cooking is simple, unpretentious, tasty food. And that’s what Feenie predicts we’ll soon be eating in restaurants.
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Golden Plate Awards

2007 Vancouver Golden Plates - Best restaurants of the city

By Angela Murrills
Our critics report back on the new spots that moved them, the food that surprised, and the best places for value among the bounty that is Vancouver's restaurant scene.
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Golden Plate Awards

2007 Golden Plates Readers Choices

  • Overall
  • Budget
  • Midprice
  • Pacific Northwest
  • Fine Dining
  • New
  • Service
  • Chain
  • Burnaby
  • North Shore
  • Richmond
  • Surrey, Delta, White Rock, Langley
  • Tri-cities
  • Whistler
  • Korean
  • Thai
  • Japanese
  • Chinese
  • Vietnamese
  • Asian
  • Southeast Asian
  • Middle Eastern
  • Indian
  • African
  • Salads
  • Sandwiches
  • Soup
  • Vegetarian
  • Food Festival
  • Wraps
  • Deli
  • Wine Festival
  • Organic
  • Kid-friendly
  • Washroom
  • Pizza
  • Fries
  • Hamburgers
  • Breakfast
  • Parking
  • Seafood
  • Sushi
  • Fish
    		•
  • Shellfish
  • Fish & Chips
  • Takeout
  • Drink Specials
  • B.C. Wine List
  • Imported Wine List
  • B.C. Beerselection
  • Imported Beerselection
  • B.C. Beer
  • Local microbrew
  • Coffee Shop (chain)
  • Coffee Shop(independent)
  • Imported Beer
  • Coffee Shop With Wifi
  • Teahouse
  • Bubble Tea
  • Place To Watch the Game
  • 3 a.m. Meal
  • People-watching
  • Pub
  • Place To Flirt
  • Romantic Restaurant
  • Place To Have Sex
  • For A Stiff Drink
  • Brewpub
  • Rainy-day Hangout
  • Sunny-day Hangout
  • Patio
  • Hotel Dining
  • View
  • Casino For Eats
  • Italian
  • French
  • Continental
  • Greek
  • Spanish
  • Mediterranean
  • Mexican
  • Latin American
  • Eastern European
  • Brunch
  • Dim Sum
  • Appetizers
  • Pub Food
  • Steak
  • Tapas
  • Bakery (bread)
  • Bakery (pastries)
  • Dessert
  • Hot Dog
  • Butcher
  • Specialty Cheeses
  • Grocery-store Cafe
  • Place To Learn To Cook
    		•
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    Golden Plate Awards

    Plotting the future of food

    By Angela Murrills
    Hold on a minute. Remember how, as a kid, the idea of eating raw fish turned your stomach? How many spicy-tuna rolls have you eaten recently? Even a few years ago, who would have thought that pork belly, bone marrow, and lamb cheeks would be routine on Vancouver menus, foam would decorate plates, sustainable would be in our culinary vocabulary, and Safeway flyers would promote organic produce?
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    Golden Plate Awards

    Good restaurant service gets back to basics

    By Judith Lane
    What do I know about restaurant service? Quite a lot, actually. An entry-level job at 17 as a busser/food runner paid my rent and bills. Then, after university, restaurateur friends asked me to sub for their bookkeeper, who never came back. I couldn't do math, so I made the obvious move: restaurant manager. My training? An all-night poker game where I learned that a Greek gambler always sits in a corner observing all-a key skill for good management.
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    Golden Plate Awards

    2006 Readers' choice of best restaurants in Vancouver

    Readers and critics salivate over their dining favourites in our Golden Plate Awards.
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    Golden Plate Awards

    2006 Readers' choice of best...

    Overall 1. Lumiere Restaurant2551 West Broadway, 604-739-8185
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    Golden Plate Awards

    2006 Critic's choices of best restaurants in Vancouver

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    Golden Plate Awards

    2006 Readers' choice of best...

    Thai 1. Thai House Restaurant Various locations
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    Golden Plate Awards

    Food critics share secrets

    By Angela Murrills
    We live in an age of restaurant awards. Oh, boy, do we ever. Google the term and you get more than 35 million hits, the first being an elite event in Nottingham, England, worthy of bling and penguin suits. If you want to be there on awards night, note that the "glittering ceremony [will be] held at the East Midlands Conference Centre on the 8th June." Eighty-five quid a ticket. And you're getting this column for free.
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    Golden Plate Awards

    2006 Readers' choice of best...

    Continental 1. The William Tell Restaurant 765 Beatty Street, 604-688-3504
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    Golden Plate Awards

    Chow down on Chinese best

    By Stephen Wong
    The takeout menu at Kwong Chow Congee & Noodle House on Main Street-numbered for your convenience-tops out at 288 dishes. They could probably have gone on, but 288 is an auspicious number (it means "double prosperity"), so they stopped there, presumably for luck.
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    Golden Plate Awards

    Digging up divine dishes in Veggie City

    By Matthew Burrows
    Good proof that Vancouver likes vegetarians is right there on the menus. In 99 percent of cases, whether it's a meal alone or with friends, you'll find a decent array of options. Establishments specializing in a good steak may prove tricky for those who do not eat meat, but even here something usually gives. (Even if it is vegetables and those all-too-familiar store-bought veggie burgers reheated to perfection.)
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    Golden Plate Awards

    Japanese just like home

    By Carolyn Ali
    Cheap sushi joints have wound their way around Vancouver with Starbucks-like tentacles. Wherever you are, you're never far from a California-roll-and-tuna-maki combo or a teriyaki/tempura box. That's presumably good news for the thousands of Japanese exchange students residing in the city. Except these places are not where they go to satisfy their cravings.
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    Golden Plate Awards

    Making rice all boils down to the grains

    By Stephen Wong
    In a Chinese household, a bowl of plain cooked rice is a staple, through good times and lean. At a sumptuous feast, rice is a palate cleanser between bites of richly flavoured food. When pickings are slim, rice is the filler that appeases the appetite. Chinese diners judge a restaurant by the quality of its rice. No matter how accomplished the rest of the cooking, if the rice is coarse and tasteless, the experience will be deemed wanting.
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    Golden Plate Awards

    Local chefs sauté simplicity

    By André Lariviere
    There's a fascinating dichotomy-or contradiction, perhaps-in professional cooking. At the competitive level, especially at international events such as the Culinary Olympics or the Bocuse D'Or, young cooks from across the planet vie to create the most elaborately tiered platters of fussy, multilayered dishes using exotic foods. The result might best be described as a culinary theme park and is as appetizing as it sounds.
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    Golden Plate Awards

    Slow Food seeds local soil

    By Matt Strand
    In 1986, Italian journalist Carlos Petrini was so outraged at the opening of a McDonald's in Rome's Piazza di Spagna that he decided to do something about it. Since then, the Slow Food organization has become global in scope and acquired 80,000 members along the way.
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    All Issues Containing 'Golden Plate Awards'