With an emphasis on fresh, locally sourced cuisine this is the domain of Executive Chef Shaun Snelling. In the year that Snelling has been at the helm of this iconic dining room changes have come about with a nod to tradition and an eye to the appeal of local, haute cuisine while retaining favourite dishes.
“Everything we create at Wolf in the Fog is inspired by the incredible ingredients and natural beauty surrounding us here in Tofino,” says Jorge Barandiaran, General Manager of Wolf in the Fog.
At Water St. Cafe we are always featuring the best of BC food, BC Wine, BC Beer and BC Spirits! In addition to our regular menus starting this June 14th through July 1st Chef Alan and his team have sourced fresh BC Dungeness Crab and created the best BC Crab menu in town!
What is the BC Seafood Festival Signature Weekend? Held during the BC Seafood Festival (which runs June 7-16th), this is the largest seafood celebration of the Festival, perfect for foodies who love BC seafood & spirits, music lovers, and families.
Open for lunch, happy hour and dinner seven days a week and weekend brunch beginning Saturday, June 15, Papi’s Seafood and Oyster Bar.
“We’re an Ocean Wise partner and we rely on the important work that they do to provide us with up to date information so that we can offer our guests sustainable choices” says Cooper of their partnership with Ocean Wise.
Occupying the space that was formerly Beach Bay Café and Patio, Papi’s Seafood and Oyster Bar is the latest project for the Viaggio Hospitality Group.
Thursday afternoon happy hour at Gastown favourite Coquille is even more interesting with a calendar of featured Ocean Wise seafood and invited guests to share stories, knowledge and tricks of the trade.
Seafood Sessions, which will take place every Thursday during happy hour starting on April 25th, is aimed at showcasing the incredible Ocean Wise bounty that Coquille receives on a daily basis.
Chef Paul Moran is excited to partner with Chen at 1909 Kitchen on April 27th 2019. Expect innovative and fresh dishes from both chefs.