Looking for a late-night snack after quaffing a few Gastown cocktails, but no longer have the stomach for cheap donair and cardboard pizza? Don't noodle over it - head to restauranteur Mark Brand's newest venture, No. 1 Noodle House.

Located in the much-loved "old Boneta" space, Brand is bringing post-bar ramen to the masses with his 75+ seat joint. We recommend a bowl of Tonkotsu, served with pork broth, pork belly, soft boiled egg, bamboo shoots and mizuna ($9.50). Also on the current modestly-sized and modestly-priced menu is bahn mi, chicken wings, spring rolls and edamame.  

Still in its soft open phase (with menus being finalized and liquor licence pending), earn cool points with your gang by being the first in the noodle know. 

Cash only, open for lunch and dinner, No. 1 Noodle House, 1 Cordova St. W., Vancouver, www.no1noodlehouse.ca

As mom always said, "Eat your vegetables."

We'll do just that with pleasure at Chef Andrea Carlson's new venture Burdock & Co., which features a veggie-forward menu with a heavy serving of local ingredients. To that end, the dishes will change with the season, but get there soon to experience the current highlights: fresh oysters with finger lime caviar; halibut with braised spring radish and hop shoots; and fire roasted green farro with spruce tips, black garlic and sorrel.

And it's not just the food that is rustic yet refined - the flavours are complemented by a naturalist wine list from Matthew Sherlock and cocktails by bartender Lauren Mote, while the 30-seat room is a mix of vintage decor and salvaged materials

Finish our plate? We're way ahead of you, mom. —Laura Cropper

Dinner from 5 p.m., 2702 Main St., Vancouver, 604-879-0077, https://twitter.com/BurdockAndCo

When it comes to buying natural and local, our protein is right at the top of the list.

So when The Honest Butcher (aka the dynamic David Ritzer) opened his doors we stepped right in line. On a recent visit we scored flank steak for the BBQ, stewing beef for a moroccan tagine, coarse-ground beef for burgers, and minced pork for Asian meatballs served on rice noodles: a week's worth of dinners for under $40. Throw in some paté and a container of the Vietnamese pho broth and there's lunch, too. The concept is whole-animal butchery so nothing goes to waste (not least of which your hard-earned money). Now this is meat we'd like to eat. —Sarah Bancroft

The Honest Butcher, 3209 W. Broadway, Vancouver, www.thehonestbutcher.com

La Taqueria fans are partying like it Cinco de Mayo now that the same crew has opened La Mezcaleria on Commercial Drive. 

For this incarnation they’ve upped the ante and added tostadas, enchiladas as well as an impressive collection of cold beers, tequila and of course mezcal (a smokey, agave-based spirit), after which the restaurant is named. 

Consulting chef Tina Fineza makes the ethnic cuisine shine and ensures everything from the beef cheek tacos to the guacamole is as authentically Mexican as many of the staff.
The airy space keeps a homey feel with turquoise tiling, a chalkboard menu and an old-school liquor cabinet displaying - what else - bottles of mezcal. The 55-seat space fills up quickly, so go early and grab a stool at the bar with a view into the kitchen. Bonus points for the stocked, self-serve salsa bar.  —Cassandra Anderton

Open Tuesday-Sunday from 5 p.m., 1622 Commercial Dr., Vancouver, 604-559-8226, http://lataqueria.ca

Sure cold-pressed juice cleanses are all the rage, but who has time to chop all those veggies?

Sources tell us the next big thing is the Milkshake Cleanse — and we’ve got an exclusive recipe (courtesy of a well-known celebrity nutritionist) to get you started. Drink 3-4 today for maximum results.

Ingredients:

3 cups whole milk (chocolate milk can be substituted)

2 scoops of ice cream

1 generous dollop of artificially flavoured syrup

1 non-organic banana

3 heaping tablespoons of white sugar

Blend for a minute and serve in a tall glass.

Happy April Fool’s Day from the VitaminDaily.com team!

(Image courtesy of Rawich at FreeDigitalPhotos.net)

Jimmy Stewart of Vancouver's HousexGuest restaurant shares a classic Easter Sunday dinner of Maple and Cola Roasted Ham with Pomme Dauphinoise, Snap Peas and English Mustard. With minimal prep required, you can spend more time on the centerpieces, like these in-bloom flowers in hollowed out eggshells (courtesy of our other favourite Stewart, Martha.)

Ingredients (Ham):

1 (4 1/4 to 4 1/2-pound) bone in ham

1 onion, peeled, cut in 1/2

1 liter bottle of cola

½ cup of maple syrup

1 heaping tablespoon molasses

2 teaspoons English mustard powder

2 tablespoons brown sugar

Method:

Pre-heat oven to 325

    1.    Score the entire ham in diamond patterns and pour the maple syrup all over the ham. Coat the ham in the mustard powder and brown sugar, cut the onion in half and place all of it in a dutch oven or roasting pan.

    2.    After approx. 20 minutes add the cola to the pan, stir with a spoon to ‘deglaze’ the bottom of the pan and baste the ham with the mixture. Do this every 10 minutes until the ham reads 160F on a thermometer. Once this temperature is reached, remove the ham from the oven and cover with aluminum foil. The ham will continue to cook for another few minutes so just let it sit for at least 10 minutes before cutting into it.

Jimmy says…  "Cooking ham with maple and cola is a tradition of my fathers that I feel is the best way to have ham cooked. It’s sweet, salty, juicy and straight up delicious."

See the recipes for pomme dauphinoise and snap peas on our Editors' Diary.

We've been known to down a few cream-filled eggs in our day. The way we see it, sweet treats are what make Easter the hoppiest day of the year.

Camino's fair trade and organic certified milk chocolate bunnies are widely available at grocery stores (see stockists here), making them a welcome (and Canadian) cocoa option. Let's just say this little guy's ears won't last long. $4.99, www.lasiembra.com/camino/en

For a no-fuss Sunday brunch, stop into the Bel Café for some fresh hot cross buns (4 for $11.20), best served with a generous swipe of beurre. Order in advance at 604-673-7000, these doughy delights go fast. 801 W. Georgia St., Vancouver, 604-673-7000, www.belcafe.com

BETA5's chocolates look almost too good to eat (key word being almost). These modern eggs, filled with treats like marshmallow chicks and Marcona almonds, are wrapped in bright and shiny foil, which would make for a very cool Easter egg hunt. $25 for 6, 413 Industrial Ave., Vancouver, www.beta5chocolates.com

With a slew of tasty new room openings in North and West Vancouver, a culinary tour is in order.

Well-pedigreed chef Scott Kidd has chosen Edgemont Village for his super cozy Canyon. Settle in to a window seat for a streetside view, crispy pork belly and handcrafted duck confit. 3135 Edgemont Blvd., North Vancouver, www.thecanyon.ca

Lower Lonsdale is home to the cool kid in town. Finch & Barley might be getting a rep for late-night lamb gravy poutine, but the entire menu is a skillful lesson in blending casual favourites with Middle Eastern flavours. 250 East First St., North Vancouver, www.finchandbarley.com

Bowen Island’s loss was West Vancouver’s gain when Blue Eyed Marys relocated to Ambleside. This posh and pretty room draws a crowd for a concise and changing menu made with thoughtfully curated ingredients. 1735 Marine Dr., West Vancouver, www.blueeyedmarys.com

A trip to a seaside town in Andalusia inspired the simple and satisfying tapas at El Matador: tapenades, cured meats and cheeses line up with smoked olives, honeyed almonds and stuffed mushroom caps. It’s all perfect for snacking and socializing. 131 West Esplanade, North Vancouver, www.elmatadorsocial.com

— Deana Lancaster

Running out for milk and bread?

Forget the gas station quick stop and duck into The Mighty Oak, an acorn-sized general store that carries essentials with style — everything from chocolate milk in glass bottles to old-fashioned bars of shampoo. They also whip up espresso drinks and freshly baked goods behind the bar. Their signature? Cheddar and chive scones that are baked in-house ($2.65) and tend to sell out before noon.

It’s how we like to refuel. —Kelsey Dundon

The Mighty Oak, 198 W. 18th Ave., Vancouver, 604-558-0722, http://themightyoak.ca

There’s a new bird in town.

The curiously spelled Pidgin restaurant takes its name from the neighbouring Pigeon Park. A quaint entrance leads into a beautifully designed minimalist space. It’s a lively atmosphere with patrons ogling the delightful dishes and cocktail concoctions being passed around. With a shared plates concept focusing on Asian flavours, Pidgin serves up some of the most original food in the fusion category. The Beef Tataki ($13) is scattered with bit of Gruyere and woodear mushrooms, with angel-hair French fries on the side for some crunch. The Humpback Shrimp ($12) is delicately prepared, ceviche-style, accompanied with citrus and celery for flavour contrasts. Most dishes are under $20, which leaves more than enough room to indulge in Pidgin’s extensive and innovative cocktail list.

With all the attention this hot spot is getting, they've definitely earned their wings. —Anya Georgijevic

350 Carrall St., Vancouver, 604-620-9400, http://www.pidginvancouver.com