10 Places to Eat and Drink in Kelowna This Season
micro bar & bites and our big sister restaurant RauDZ Regional Table were excited to be including in the following article was written by Amy Watkins for BC Living.
The weather might be cold, but Kelowna’s dining scene is heating up this winter. In February, Kelowna hosted the Canadian Culinary Championships – won by Vancouver’s very own Chef Alex Chen from Boulevard – but award-winning food and drinks can be found year-round in the Okanagan Valley’s biggest city.
Here are our top tips for cool places to check out this winter….
#5 RauDZ Regional Table
Chef Rod Butters is the poster child for the Okanagan’s dining scene and one of the pioneers of farm-to-table cuisine in the city, alongside Chef Mark Filatow. Unsurprisingly that means that locally sourced ingredients get top billing at RauDZ Regional Table, alongside exclusively local wines and creative cocktails, which include Okanagan Spirits in seasonal fruit martinis for example. Last summer, Chef Butters released The Okanagan Table: The Art of Everyday Home Cooking to much acclaim, and many of the dishes can be found on the menu. Look out for crab cappucino, double chocolate mashed potato almond brioche and the RJB uber-burger with grilled beef tenderloin, butter poached crab, cured bacon and onion jam on a brioche bun…with roasted poatoes and duck fat mayo naturally.
#6 micro bar & bites
Down the block, also owned by Chef Butters, is micro bar & bites. Just like the name suggests, it’s way more intimate, with most of the seats situated around the trendy bar. Come for creative cocktails, like the throwback of an Okanagan twist on a French 75 (featuring Broker’s London Dry Gin, Wayward Spiced Honey Krupnik, apple cinnamon, lemon and bubbles) or an original drink from the Creative Series, which includes the Boddington Mill (with Hendricks gin, green pepper juice, vanilla, lime, Bittered Sling Cascade Celery Bitters and pink peppercorn). Chef Chris Braun is a proponent of nose-to-tail dining and you’ll find Boaris – a boar he raised himself – on the menu. Treat yourself to tapas, including pillowy ricotta gnocchi with smoked eggplant and manchego cheese, fried brussel sprouts with pine nuts or crispy fried cauliflower with tahini and basil pesto. While Boaris lasts, he can be found in specials like the rich and salty pork rillette or as part of the carefully curated charcuterie options.