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24 Vancouver Restaurants in 24 Hours

24 Vancouver Restaurants in 24 Hours

Day of Gluttony - Sn 1/Ep 10Day of Gluttony - Sn 1/Ep 10

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Harry and Bruce finish up Season 1 of Day of Gluttony by devouring 24 amazing drinks and plates on Canada's West Coast.

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- Welcome back to Canada, everyone. - This time we're on the west coast. - That's right, Vancouver. Epic food crawl, from 24 restaurants in 24 hours. Food centric cities all across North America. But it's more than a challenge, it's a journey. - It is the largest port in all of Canada. That means they've got some great seafood. - And Asian food, too. You ready? - I'm ready man. - [Electronic Voiceover] Harry. Bruce. Round one. Breakfast. - Hey Bruce, you know what the best way to start Day of Gluttony is? - Coffee. - That's right. We're here at Matchstick Roasters, we're gonna get our coffee on. Come on. I hear you have good coffee. - I certainly recommend our Guatemala. We also have two different African coffees. Kenya's a little bit jammy. - I want jammy. - One Kenya, one Guatemala. - [Harry] Yeah. - [Bruce] That sounds perfect. - Cheers man. - Cheers my friend. - Each cup is brewed by hand, one cup at a time. Love that philosophy. Nothing sits in big vats out there getting cold. - And they roast. - They roast. They are roasters. - Fantastic coffee. Oh, it's getting me jazzed. - Right? - I'm ready. Let's go. - Spot number two, Cafe Medina. - Downtown, man. - Chef O'Neil, brick essay, the revised classic. We also have a classic sandwich on the Medina menu. Salmon fume, and a little bit of or double smoked bacon with apple gastrique. - Oh man. - It's a good thing I'm hungry. - Oh there it is. - Nice, Harry. - Boom. - Avocado, fried egg. - Oh my god. It's all about the seafood here. Oh look at that. - Oh look at the love. - Beautiful. Thank you. Thank you, Bruce. But these potatoes. - You're gonna feel good about this, Harry. - Everyone's gonna feel good about this place. This is a thick cut of bacon. - Fantastic. - Wow. Sweet, savory and smokey. - You ready, B? - I am. - Let's do this. Breakfast would not be complete without a donut. We're here at Certem's Donuterie. - This is a first. We've never been to a donuterie before. - Oh my god. What do we have? - Our gingerbread donut, cinnamon brulee, chocolate donut, white chocolate ganache, and the Earl Grey. - B. I'm going with Earl Grey. Gingerbread. - Is that our winner? Look at that brulee. - Wow. - Crunchy on the outside, soft on the inside. - My new fav. These just set the bar high with this donut right here. - Chocolate. - With white chocolate ganache. - Oh man, it's like a burst of chocolate. - Cheers. - This is gonna be a hell of day. Welcome to Revolver Cafe. The place where you get a buffet of coffee. From Berlin, all the way to here in British Columbia. - This is what's known as the duet. - For the dynamic duo, we got the duet. - An off menu item, and that's a shot of espresso with a macchiato. - Let's go bonus first. - Bonus first? - Start with the chaser. Not bad. - Macchiato. Macchiato, hello. - Harry, this is very Bruce Bruce. Picked a good spot, man. - Last sip, B. Welcome to Commune Cafe, with our bonus eater, Christina. - Hello. - Oh my god, look at this. This looks great. - So this is all for me, where's yours? - This is all for you, this is all for you, thank you. - Save me just one bite. - No. - Portobello Benedict. Bacon heaven. This is magnificent. - Bacon by the hand. - Go! - Bring it in. That's right. - Little bit of salt, with the greens on top. Benny and the hash. - The hash. - Look at that. You see what she just did? - Yup. - She just mixed the meat with the mushroom. - Yup. - I want some tea. Ciao. - Bye, guys. - Bye, darling. - Welcome to Cafe Brixton. We're having the breakfast falafel. - Yes. - Oh, hello. - We've never actually done a falafel for a Day of Gluttony. - The scramble. - Ready? - It's got that open face breakfast burrito appeal to it, which I really like. - Without the tortilla. - This is great, but you know what it needs? - Hot sauce. - I'm just gonna go ahead and do the whole thing. - Eggs with hot sauce, gotta love it. And falafel. Thanks Cafe Brixton. Ready, B? - [Electronic Voiceover] Round two. Lunch. - Some Vietnamese food at Baoqi. They don't do this anywhere else. This is the signature Baoqi. - Two amazing dishes, signature rolls. Get to roll these yourself, man. And the noodles with peanut and garlic sauce. You're not gonna find this many places. The better leaf with little pork filling. All the flavors are there. That is great. - Oh, starfruit. This is one of my favorite Asian fruits. - Wide rice noodles. Now that's what I'm taking about. Go for it. - I'm loving the sauce. - It's a great balance. - Last bite, dude. - We need a pick me up. - You're right. - What's shaking guys? - What's shaking? - How you doing? - We're here at What's Shaken, I'm not feeling too hot, so I need a juice. - Bruce? - Morning energizer. It's a long day ahead of us. - Yum. - Feel the cold already lifting. Just with one sip. This is a versatile shake slash juice place. - Every kind of combination. For all that food that we consumed, this is gonna counter act all of that. - Yes. We're gotta run. To the penny cab! - Bye! - We're stepping it up nice, buddy. - It is, man. - Boulevard, kitchen and oyster bar. - Set in a hotel. - Oh chef, oh my, wow! - This is our signature seafood tower, here at Boulevard. Enjoy, guys. - You promised seafood. We're delivering seafood. - Be careful of what you ask for. Oyster? - Yeah. - Oyster. Let's start classic. This is ocean to mouth right here. - I'm stacking shrimp with more shrimp. Wow. Look at that. - This has surpassed my expectations for seafood. So far in Vancouver. - You know what goes with seafood? - What's that? - Bubbles. - Bubbles. - Oh man. - Oh wow. - Take us to the next place, Ash! - Thanks, Ash. - Thanks, Ash. Welcome to Homer Street Cafe and Bar. I'm done with seafood. - Don't worry, we're gonna go with a classic here. Rotisserie chicken. - We also have a side of baked chicken skin, here as well. - This is a whole new one. Chicken skin. - Yum. That's the jam right there. - What a treat. Two types of chicken skins. See how juicy that us? This is downtown comfort food at its finest right here. - Coleslaw? - Yeah. - Thanks. The papas, man. - The papas. We gotta go. - Shall we go? - What's up, man? - That was heavy. - Oh my god. - Double food coma. - It's time to get our sashimi on at Shizen Ya. - Little seafood recharge. - Let's do it. - I've heard that the sashimi in Vancouver is fantastic. - Everyone said we have to try it. - There you go. - Wow. - This is our popular sashimi. - Oh, the tuna belly. - Beautiful. - Look at that color, man. - That tuna belly melts right in your mouth. - What a fantastic pick me up lunch. We gotta get going. - Yeah. - Number 12, Timbertrain, half way through. - Another specialty coffee roaster here in the heart of Gastown. - Alright guys, we're gonna make you a Guatemalan Antigua pour over. And we have a Ethiopia Yergacheffe cold brew on tap. - Check out this, dude. - Oh wow. - Nitrogen coffee. It's like a coffee beer. - You're kidding. Wow. - Yeah. I think this is our caffeine recharge. - Great. Great coffee. We gotta run. - We gotta go. Classy joint over here. - Cool spot! Thanks, Ash. Hey, you wanna come in with us? - Sure. - Join us. - We need a bonus eater. - Welcome to Pourhouse. Ash, it's been a pleasure. - I have beet salad. Doubles on horseback, through dried prunes. - Oh, my favorite. - And the scotch egg. Everything is as local, as fresh as we can possibly get. - Thank you. - He peddles and then he treats. - It's three part process to this. This is a piece of culinary art. - Culinary art that ends up in your belly. - Wow, beauty - Very home cooked. Like it's smoked. - It's like being at home. - Oh, doudle fisting! Double fisting. Oh yes, bonus bite for the bonus eater, yeah. This is one of Vancouver's premiere cocktail bars. - The Diamond. - The Diamond. - Alright, a couple of our house specialties here. The Highland Treacle. Single malt scotch base with some Punch Abruzzo, herbaceous Italian liqueur. I use some apple juice, some lemons, some honey, some allspice, and some mango straight bitters. Over here in that beautiful coop. Mini Toronto. So it's a twist on Manhattan. You got bourbon, some vermouth, some frida branca and honey. - Wow. - Wow. - That tastes amazing. - Yeah, scotch based, too. I would hit some of that varnish. - I'm just gonna take a little bit of it. - Yeah, for sure. First two. There you go. - Look at that. That's beautiful. - The new Toronto. - The new Toronto, that's the irony. And it's a fantastic variation on a classic Manhattan. Cheers, Vancouver. How far to our next spot? - Just down the street, buddy. - Well that was a long jog to L'abattoir. - Right? Right across the street. - This is a drink called a Meat Hook. And this is an avocado gimlet. - Avocado gimlet? Wow. - Avocado. - Could this get any better? - Really? - Gentlemen, it does get better. We have our warm steelhead and crab potato salad. Horseradish and dill. - You know, I'm starting to get hungry again. - Enjoy the dish. - Oh, a little smokiness from the arbor. - This is gonna go down way too fast. This is beautiful. - Yum. - Been eating fish all day. But this kind of exemplifies the freshness and the care that Vancouver's like achieving right now. Number 15 never tasted so good. - You're right. It's all downhill from here. - [Electronic Voiceover] Round three. Dinner. Welcome to Brassneck, everyone. We're enjoying a beautiful flight. Nigel, what is this that we have here? - This is Ginger Belle. It's our version of a ginger beer. Next in line here is called Cherub esque, another Belgian influence beer. And we've got a stout beer called Killjoy. Classic stout. And this is a beer that we're real proud of, it's called the Changeling, and it's kind of a Berlin style sour beer. - Cheers. Oh man. - They're brewing today. It's in the air. - Yeah, it smells like a brewery. He went for it. And it's gone. - Yeah. - That's like a cider almost. - You know what we need? - Welcome to Chicha, a little taste of Peru, in Vancouver. - What we have is the Mixto ceviche, and the Causa Congrejo. And for drinks, we've got a little Mezcal cocktail, a Mexican Monk, and a Spiced Pisco Sour. - Oh, good lord. - Look at this. I'm gonna go right in for the sweet potato. Look at this. - Yes. - The freshness in this, again. Look it. Micro greens. - Beautiful. My god. - We're finally getting some crab. - You had crab earlier. - We did. - Out of the shell. - We did, out of the shell. - In that tower, that tower. - It's gonna haunt me. - It still haunts me. Hey, what's the rule about ceviche? - You gotta drink the juice. - I gotta drink the juice. - Applause. - We're here at Burdock and Co, getting our Vous de Voriel on and? - Hooray Sour. - Bruce, you know what I could really use? - Some fried chicken. - Dang, right there. - Our Burdock fried chicken with in house fermented kimchi, braised burdock root, and shaved green onions. - Beautiful, yummy. - It's a different brand of fried chicken here. - Korean fried chicken. And it is good. - That is fantastic! Again. - Sweet, juicy. The food that you love to eat with your hands, my friend. To the next spot! - Welcome to Upstairs. - At Campagnolo. This is our special friend Melinda. The Schmaltz candle. - Yeah, that's the Schmaltz candle. - Wow, Bruce. Here you go, sir. - Dried tiered lamb leg, it's like lamb prosciutto. - What drinks do we have? - We're gonna try some barrel aged nigronis. - Everyone. - I'm going right in for the hamon. - [Bruce] Are you ready? - For the hamon. - They're dipping their bread, into the fat of the candle. - Double dripping. - I'm gonna lightly toast it, gonna lightly toast the fat. - [Melinda] Get toasty. - Lamb. - Thanks for coming, Mel. - Thanks for joining me. - Eat some more bread. - One more. - Alright. - We're at Mamie Taylor's with our friend Dong. - What's up guys? Got us some chicken wings, hear they're pretty amazing here. - Cheers. - Here we go guys, we've got our blood sausage stuffed chicken wings with jalapeno applesauce. - Oh yeah. - Chicken cheers. - Wow. Look how dark that meat is. To the next place? - Yeah. - Nuri, catch. - Hey, what's up? - Good to see ya, bud. - Been a while. - We're here at Bao Bei, which in Chinese, of course, means precious. Oh my god. - Bao Bei tartar's been on the menu since day one. We have the sticky rice cakes with persevered turnip omelette. And then aqua salad here. Enjoy. - It's 11 o'clock at night, and we're getting gourmet Chinese food. - This is above par, my friend. - That little fritter is fantastic. That is beautiful. It just melts in your mouth. - Late night Chinese food. Precious. - Can't let this go to waste. Guys. It's been a pleasure. See you next time. - Bye. - Welcome to the Union, everybody. We're getting some Malaysian noodles. - Curry noodles here. Bangin' number one. The union of Thai basil, lemon grass, lychee and gin. - I got bangin' number four. Because that's the union of pineapple juice and cachasa. - Cheers. - Oh, the basil. - Thin noodles, curry, and a lot of vegetables, and seafood. - They've got the Asian down. Cilantro, mint. - A barrage. - Dill, onion, broccoli. - There is seafood in every bite. - You know what I love about Vancouver? So close to the water. - Good point. - Whoa whoa whoa, whoa whoa. Oh my god. - We made it. - I could really use a drink, too. Oh hey. A Widow. And a Rockbottom Rising. - Cheers. - Welcome to Guilt and Co. Fantastic. - Very old fashiony. They're known for doing the live shows. - Are you talking about like the live shows? - Yeah, come on. Let's go check out the show. - The show must continue. - Harry, Harry, Harry. - [Electronic Voiceover] Final stage. - Almost done. Number 24. - 24, Vancouver. Almost killed us. Dude, all the bonus food. - I didn't think we were gonna do it. One more. Finish strong. Get in there. - What a way to wrap it up, here. - In the heart of Gastown. The hidden gem. - I'm having the Poor Man's Sangria. - I'm having the Pink Flamingo. - Think we've done a lot of firsts, man. - Crispy chicken skin that we had. - The tower of seafood. - That almost killed us. - The candle that was lit on fire made out of chicken fat. - Chicken fat, man! - What better way to celebrate, than with our friends? - Just bring 'em in. Right guys? Woohoo! Vancouver's a wrap, everybody! - That's it, that's it. Vancouver's a wrap. - [Electronic Voiceover] Game over.

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