Powell River

A Taste of 

Powell River 

A t a n t a l i z i n g l o o k a t P o w e l l R i v e r ’s d i n i n g s c e n e

B2 | Wednesday.june 10.2009 

a t a s t e o f p o w e l l r i v e r 

Waterfront Dining on 

Beautiful Powell Lake 

powell river peak 

Kadie-Lea Brandsma [left] and Carly Phillips take a break from the summer heat and 

enjoy a few laughs on the patio overlooking the lake at Shinglemill Pub and Bistro. 

Good times live here 

Peaceful green reflections on Powell Lake 

are the backdrop for summer activity at the 

Shinglemill Pub and Bistro. As the name implies, 

this location was bustling with industry 

in the early 1900s; today the shoreline 

is busy with boaters loading up supplies to 

take to float cabins up the lake. 

The tastefully decorated Shinglemill 

Bistro and deck take full advantage of the 

beautiful and dynamic view. Here diners 

can watch the dock entertainment while 

they sip from the new drinks list. Blended 

fruit drinks are available with or without 

alcohol, and make a refreshing addition 

to the regular cocktails, martinis and fine 

wine list. 

The bistro restaurant is open for lunch and 

dinner and has new world flavours to offer 

this year. Chefs with experience in Mexican 

and Indian cooking vie for attention on the 

menu. A new house salad with brie, cranberries 

and fresh summer greens makes an appearance. 

And daily feature wraps, chicken 

and salmon dishes take advantage of seasonal 

vegetables and fruit. Children are welcome 

to pick from their own special menu. 

The Shinglemill Pub offers a more casual 

atmosphere, with panoramic views and a 

deck to enjoy the beautiful lakefront. Both 

pub and bistro are open seven days a week, 

and reservations are recommended on 

Friday and Saturday nights. The restaurant 

rooms are available for private functions and 

can be booked by calling Tracy Brandsma at 

604.483.2001. 

This Powell River watering hole is a comfortable 

and lively place to bring guests or to 

stop by between summer activities. 

Monthly Fresh Sheets 

Pub Specials Nightly: 5 pm to closing 

Shinglemill Pub & Bistro 

Open 7 Days A Week 

Pub 604.483.3545 Bistro 604.483.2001 

Cruisin’ for favourites 

My 

favourite 

burger is... 

Locally owned & operated by Matt & Nicki Lister 

4696 Joyce Ave 604.485.6277 

® 

Look for fundraising fun over the summer. 

Classic Cars every week! 

Every Thursday until September A&W will be 

fundraising to support the Powell River Hospital 

Foundation Pass the Hat for the CAT Scan. 

ALL Proceeds to the PASS THE HAT FOR THE CAT Scan FUND 

“Cruisin’ the Dub” is A&W’s 

retro celebration of the family 

drive-in. Weekly during 

the summer, A&W’s parking 

lot will play host to a display 

of local classic cars, music 

and family fun. A selection of 

specials will be offered, and 

money from sales will be donated 

to a different charity 

each week, such as the Powell 

River Hospital Foundation 

CAT Scan Fund, the Heart 

and Stroke Foundation of BC 

and the Multiple Sclerosis 

Society of Canada. Children’s 

entertainment is also part of 

the “Cruisin’ the Dub” lineup. 

Lineups for food should 

never be too long, as the 

enthusiastic A&W staff are 

quick and efficient at serving 

customers their favourite 

A&W items. Even vegetarians 

are accommodated 

with a Swiss veggie burger. 

The convenient location allows 

people to drop in for a 

quick and tasty meal amid 

shopping. 

Nicki and Matt Lister returned 

to Powell River in 

December 2007 and bought 

the restaurant located in 

downtown Westview, near 

Derek Parkin enjoys his root beer float car-side at 

A&W’s summer “Cruisin’ the Dub” promotion. 

Canadian Tire. Nicki has a 

long association with A&W 

restaurants, having first 

worked at the old A&W in 

Powell River when she was 

just 15 years old. 

“Before me, my mom 

worked at that A&W, and 

now my daughter, Katherine, 

is working in this store, so 

she is the third generation 

of A&W people in our family,” 

says Nicki. 

Nicki and Matt even met 

at that original A&W and 

continue a tradition of employing 

about 34 staff. “We 

have long-standing staff who 

know the business very well, 

and we also give students a 

chance to learn what working 

is all about,” Nicki says. 

For breakfast, lunch or dinner, 

customers know they 

can rely on the famous A&W 

entrees to live up to their 

expectations. To accommodate 

customers’ dining-out 

needs, morning, noon or 

night, A&W has expanded 

hours and is now open daily 

from 6 am to midnight.


Step into the 

Limelight 

“Food with a focus on fresh, tasty and 

healthy is what you will find at Limelight. All 

of our salads, wraps and paninis are made 

fresh to order,” says owner Sheona Scott. 

Her love of food is apparent in the global 

flavours found infused throughout the 

menu. The California wrap is a tribute to the 

sushi roll, the Bombay wrap reflects India 

with curry and mango, while Thailand is represented 

in a wrap with sweet chilies, fresh 

veggies and a spicy peanut sauce. Several 

meal-sized salads round out the menu, the 

warm-roasted beets with blue cheese is a 

customer favourite. Vegetarian choices are 

also available and tofu can be substituted in 

any wrap or salad. 

Another great reason to check out 

Limelight is the fresh juice bar, and smoothies 

made with real fruit. Locally grown 

wheatgrass shots and other choices like flax 

or spirulina can be added to give your drink 

a healthy power boost. “We have a couple of 

banana smoothies that are great for breakfast 

or an energy boost in the afternoon,” 

Sheona says. 

At the espresso bar, locally roasted beans 

by River City Coffee are served any way you 

like, from latte to frappé. “My favorite is an 

espresso shot over gelato,” says Sheona with 

a smile. “The gelato is handmade in Gibsons 


Kyla Chisholm perfects a latte with foam art. 

and comes in over 100 flavors so we are always 

changing what we have in the case. 

After a healthy lunch it is easy to justify 

a gelato or a chocolate chip oatmeal spice 

cookie.” 

The staff love to take lunch orders over the 

phone, that way they will be ready when you 

come and you will avoid the noon rush. For 

orders of four or more, there’s a 10-per-cent 

discount, so call in from the office and save. 

The decor is fresh and vibrant, like the 

food. Clean modern lines blend with natural 

materials, like the one-of-a-kind chestnut 

wood countertop, built by Sheona’s husband 

Chris. 

So if you have not checked them out, now 

is the time to step into the Limelight. 

Wednesday.june 10.2009 | B3 

Eat in or Take out 

Call ahead to have order 

ready for lunch or pickup. 

★ Wraps ★ Fresh Juices ★ Salads 

★ Fruit Smoothies ★ Soups 

★ Wheatgrass ★ Paninis 

★ Espresso Bar ★ Vegetarian 

Options ★ Gelato ★ Baked Goods 

★ Shakes/Frappes 

Words from some of our food lovers 

“Best vegetarian chili anywhere”- Peg.H 

“I crave the warm beet salad, it’s the best”- Kyla. C 

“The tuna steak focaccia sandwich is my 

favorite, favorite thing”-Holli. C 

“They should be illegal, they are soooo good.” 

(turtle bars) -Caroline.D 

Limelight 

Juice & Lunch Bar 

Mon-Sat 9:30 am - 5:30 pm look for extended summer hours 

4555 Marine Avenue 604.485.LIME 

Get 

Skilled 

Get 

Work 

Culinary Arts – 

11 month Certificate Program 

Dual Credit program in partnership with School District #47 

Professional Cook Training (Levels 1 & 2) 

(Next start date: Sept 8, 2009) 

· Designed to train students for a career in professional cooking 

· Students set up and operate a restaurant and cafeteria 

that provide regular lunches and cater many special events 

Future Chefs’ Café 

(Gourmet teaching kitchen) 

Open from October to May • Tuesday to Friday at noon 

Brooks Secondary School 

Reservations required – 604.483.7967 

Powell River Campus 

3960 Selkirk Avenue 

www.viu.ca 604.485.2878 

Training 

in the 

culinary arts 

People with an interest in creating food are 

drawn to the Future Chef’s Café both to eat 

and to learn. Chef and teacher Xavier Bauby 

instructs students in the art of the kitchen, 

as well as the business of management and 

planning a restaurant. 

Two programs run side by side: high-school 

students receive basic skills and can achieve 

university credit, and mature students 

from the community are trained through 

Vancouver Island University’s Culinary Arts 

(Professional Cooks Training). Classes are 

held in School District 47’s state-of-the-art 

kitchen facility at Brooks Secondary School, 

and the food prepared by the students is 

served in the Future Chef’s Café dining 

room at the school. The café is tucked away 

in a quiet room on the ocean side of the 

school and overlooks the water. A threecourse 

lunch with several choices is available 

from noon. The menu changes every day 

depending on the lessons of the week. The 

restaurant is only open on school days and 

hours are limited so reservations are recommended 

to avoid disappointment. 

The professional cooks training portion 

of the class is open to students of all ages 

who want to upgrade their employable 

Marina Hansen selects a lobster that will 

be served at an event Vancouver Island 

University’s culinary arts students are catering. 

skills. Students are involved in all aspects 

of running a restaurant and cafeteria at 

Brooks, and catering large events like the 

Christmas Feast and Oyster Fest. Students 

also achieve relevant certificates such as 

Occupational First Aid Level 1, FoodSafe and 

WHMIS (Workplace Hazardous Materials 

Information System). This year Vancouver 

Island University, Powell River campus has 

included levels one and two of the Industrial 

Training Authority Apprenticeship in the 

mix. Xavier encourages people in the community 

to take a look at his course at www. 

pr.viu.ca/culinaryarts. 

“People don’t realize what great training is 

available right here,” Xavier says. “When it 

is time to upgrade, you don’t have to travel 

outside town.”




All around fun in store 

As soon as customers enter the premises 

they realize there is much more than 

simply bowling and billiards. It is really 

two businesses in one: Westview Billiards 

and Bowling, and Strikers Bar & Grill. The 

two businesses blend to make a perfect afternoon 

for the family or an evening with 

friends. Jade Belisle, the front-end manager, 

expertly juggles the requests of a steady 

stream of customers. 

Families can enjoy the two-layered, flower-lined 

deck, the largest patio overlooking 

Marine Avenue and Malaspina Strait 

beyond. Even though it is a licensed premise, 

children can sit on the deck with their 

parents and enjoy a pop while their parents 

have a drink if they wish. After a lovely lunch 

or dinner, pool or bowling might be next on 

the list for an exciting evening out with the 

family. 

In the lounge, adults can play Keno or 

watch any one of a number of televisions in 

the area, including an absolutely huge standup 

flat screen where the games show to great 

advantage while patrons enjoy a cold one. 

Jug specials include highballs as well as beer. 

Customers can spend a lazy afternoon relaxing 

on the beautiful deck with a daiquiri, or 

challenge friends to knock over some bowling 

pins. 

No visit is complete without sampling 

what the full-service kitchen has to offer. 

Food can be served anywhere on the premises: 

the pool and bowling area, in the lounge 

Lani Carmichael [clockwise from top 

left], Jade Belisle, Kristy Carbury and Kate 

Glaze enjoy the view from the biggest 

patio overlooking Marine Avenue. 

or outside on the sunny deck. There are succulent 

wings and crispy fries, “the best in 

town” according to customers. 

Chef Dee Kachanoski’s food is all homemade 

from pounding and breading the veal 

cutlets, to mixing fresh, seasoned all-beef 

burger patties and hand cutting the fresh 

fries. The batter for the fish and chips is 

made fresh for every single order. 

Westview Bowling and Billiards and 

Strikers Bar & Grill will have extended hours 

for summer. 

4478 Marine Ave 

604.485.2203 

Families & sports 

teams welcome 

Jug specials 

Friday & Saturday 

Huge Patio 

Licensed Lanes 

Birthday Parties 

Try our 

new 

Teochew 

Cuisine 

Enjoy 

gourmet 

Cantonese 

& Szechuan 

Monday - Friday 

Lunch 11:30 am - 2 pm 

Dinner 4:30 - 9 pm 

Saturday & Sunday 

Dinner 4 - 9 pm 

Catering available | Deliveries start at 5 pm 

#7 - 7030 Glacier Street | 604.485.2885 

Menu 

sizzles 

Gourmet Canton has been 

a mainstay for Chinese dining 

since 1991. The familystyle 

restaurant has changed 

in response to changing 

tastes, introducing new 

menu items like its signature 

hot-plate dishes. 

Originally, Cantonese 

dishes were drawn from 

the owner’s home village of 

Toyson in Canton province, 

China, and were renamed in 

English to make it easy for 

patrons to understand. In 

1995, a chef from Szechuan 

province brought his cooking 

to the Gourmet Canton. 

Now the restaurant is introducing 

Teochew cooking, 

from an area between 

Canton and Szechuan. 

Teochew cooking is famed 

for light noodle soups based 

on homemade broth. These 

soups make a light, fast and 

nutritious lunch. Customers 

build their own soup, beginning 

with broth and a choice 

of noodle and then choose 

China is a very large country with a multitude of cooking 

styles. At Gourmet Canton, a third type, Teochew, is being 

introduced to the menu, joining Cantonese and Szechuan. 

Manager Emily Yee is happy to serve any of them. 

seafood, fish balls, or meatballs 

and a satay or curry 

sauce to design their own 

flavourful bowl. Ordering 

ahead by telephone means 

that lunch is ready to be 

picked up for take-out or enjoyed 

in the dining room. 

Gourmet Canton brings 

authentic fusion cuisine to a 

steady and supportive clientele 

with both adventurous 

and conservative tastes. The 

menu accents the fusion of 

western and Chinese. Among 

appetizers, the spicy squid 

and deep fried wonton lead 

the list. House specialties 

include light and spicy gourmet 

chow meins and cashew 

chop suey. The pan-fried 

garlic prawns and beef ginger 

from the sizzling menu 

leave diners hankering for 

more. For a substantial meal 

one can choose from a wide 

range of regional foods. 

Gourmet Canton’s manager, 

Emily Yee, encourages people 

to try the weekly specials. “Ask 

your server for recommendations,” 

she says, “or if you have a 

special diet, let us know and we 

are glad to oblige.” 

Special group meals can 

be catered from Gourmet 

Canton and delivered. 

For more information, 

readers can call Emily at 

604.485.2885.


Casual 

dining 

to a tee 



Being able to golf is not a prerequisite to 

enjoying a wonderful breakfast, lunch or 

dinner at the affordably upscale Orca Bar & 

Grill located at the Myrtle Point Golf Club. 

The restful golfing green, which surrounds 

the restaurant helps to make guests feel relaxed 

and on holiday while they dine. With 

completely different views from the two 

decks, diners can enjoy a great meal while either 

looking out at the expanse of the rolling 

golfing green with the soothing pond and 

the water feature in the centre, or magnificent 

views of Malaspina Strait, Myrtle Rocks 

and Texada Island beyond. 

Food and beverage manager Pete 

Konstantonis has improved the ambience 

of the restaurant where large groups or intimate 

parties can enjoy its casual elegance. 

Chef Rob Petri has taken care in preparing 

a menu of well-chosen items to delight the 

most discerning guest. The daily specials use 

fresh seasonal ingredients and the all-day 

menu includes social foods like pork potstickers 

and spinach artichoke dip. The bar 

is expanding its offerings of premium whiskeys 

and other liquors. Smoothies with and 

without alcohol are refreshing favourites on 

the deck on hot afternoons. 

Irne Roussow serves up drinks on the Orca 

Bar & Grill’s patio, a perfect place to enjoy a 

cocktail or cold beer after a round of golf. 

The lawn below the clubhouse invites large 

groups to mingle and delight in the sparkling 

views of the sea and the Vancouver Island 

mountains. Parties can book the whole restaurant, 

decks and lawn for weddings, anniversaries, 

retirement parties or any other 

special gathering. Pete’s team is happy to 

hear ideas and adapt the versatile site to suit 

requests. All functions are hassle-free when 

catered by Orca’s expert staff, either at the 

club or off-site. 

A renowned golf course 

and a great venue for all occasions 

Book your functions, 

special occasions, 

weddings, retirement 

& christmas parties 

Myrtle Point Golf Club 

Pro Shop: 604.487.4653 

Orca Bar: 604.487.4537 

2865 McCausland Road 

Fresh & Flavourful 

pastas and sauces 

LUNCH (menu changes every week) 

• Homemade soups • Panini sandwiches • Bruschetta 

• Quiche • Pizza • Salads • Fresh pasta • Sauces 

• Homemade muffins 

Call by 4 pm and pick up your ready-to-eat meal 

DESSERT 

Tiramisu 

Cheescake 

Chocolate mousse 

Meringue cake 

Variety of 

HOMEMADE GELATO 

made fresh daily 

NEW 

Dips 

Dressings 

Smoothies 

Rene’s Pasta 

4701 Marine Avenue 

Fresh Pasta Made Daily 

EAT IN OR TAKE OUT 

Open Monday to Saturday 604.485.4555 

Menu 

bursts with 

flair 

René’s Pasta has been in operation for 10 

years and offers Powell River homemade 

fresh pasta and fragrant sauces. By ordering 

before 3 pm, customers can pick up their 

evening meal on their way home from work, 

complete with salad, pasta, crusty breads 

made on the premises and cakes for dessert. 

René’s Pasta specializes in different pasta 

dishes: seafood, vegetarian, meat lasagna or 

cannelloni. René also makes organic whole 

wheat pasta, salad dressings, soups, dips 

and tempting specialty cakes and desserts. 

Everything is made from the freshest ingredients 

and René is changing to eco-friendly 

containers to reduce plastic waste. 

The lunch menu is very affordable and entrees 

change every week. There is a small eating 

area on the premises for guests to enjoy 

the delectable food, or lunch can be taken 

to nearby Willingdon Beach for an exciting 

picnic complete with the incredible views of 

Georgia Strait and the snow-covered mountains 

of Vancouver Island. 

René will cater events such as reunions, 

backyard barbecues and birthdays with any 

type of food desired. He specializes in French, 

Italian, Moroccan, Lebanese and Caribbean 

foods, but he is certainly not limited to those. 

Alex Glangeaud and her father René 

wrap up freshly made bread and pasta 

ready to be taken home for dinner. 

René will handle every aspect of the food 

preparation. He will even don an apron and 

mind the barbecue leaving the host free of 

any stress associated with the menu. He invites 

patrons to drop in to discuss the details. 

René Glangeaud became a chef at a French 

hospitality school and worked at the Casino 

in Monte Carlo, as well as in both Africa and 

the Caribbean for 12 years. His wife, Linda, 

is from Powell River, and their daughter Alex 

helps out in the kitchen. They all love living 

on the Sunshine Coast. 

René’s Pasta serves up the only gelato 

homemade in Powell River. Gelato is a delightful 

and healthy frozen dessert made 

with fresh fruit or milk, with less than four 

per cent dairy fat, as opposed to the 18 per 

cent fat in traditional ice cream.




Enjoy a Sensational Experience 

Alchemist Restaurant’s Erin Hotston and François Lessard show off a dish to die for from 

their summer menu and invite diners to enjoy the view from the restaurant’s deck. 

Prepared with passion 

François Lessard believes 

that everyone should have 

a chance to taste quality 

food prepared with passion. 

He and Erin Hotston are 

launching into their third 

summer with a new concept: 

affordable fine dining. 

“We have both been trained 

as high-end chefs, but in 

Powell River many people 

think that they cannot afford 

high-end dining,” says 

François. 

So the restaurant has 

adapted to please the town, 

and since April the couple has 

been offering a new option 

for diners. All plates come in 

two sizes, small and regular, 

with appetizers starting at 

$5 and main courses starting 

at $12. “This way people 

are in control of what they 

spend,” says François, “and 

they can also choose to have 

multi-courses with smaller 

portions.” 

People with smaller appetites 

feel better too. 

Good news travels fast and 

already people are coming 

to appreciate the affordable 

plates. “We like to see 

everyone, from seniors to 

high-school students come 

in and enjoy our food,” says 

François. 

Alchemist standards remain 

as always: to use the 

best possible ingredients 

with the least possible processing. 

As François says, 

“Each plate is important, 

because feeding people is a 

most personal thing.” 

The two young chefs stand 

by their classical French 

training. Between them 

they have 34 years’ of cooking 

experience. “There are 

no shortcuts, we are always 

here,” says Erin,” but this is a 

dream for us to own our own 

place.” 

Subtle and unobtrusive 

service suits the tradition 

of elegant dining, and wines 

from the Okanagan and 

Europe complement the 

menu. The dining room reflects 

the metal of the alchemist 

with the colours and 

warmth of old Tuscany. The 

package is complete at the 

Alchemist. 

Red Lion pub MENU 

Appetizers 

Wings 

$6.95/doz 

Caesar Salad & Garlic Bread $5.95 

Chicken Caesar Salad $7.95 

Jalapeno Poppers $7.95 

Zucchini Sticks $6.95 

Deep Fried Mushrooms $6.95 

Dry Pork Ribs $7.95 

Wraps & Sandwiches 

Veggie Wrap $6.95 

Chicken Wrap $7.95 

BLT $6.50 

Club House $7.95 

Beef Dip $9.95 

Burgers 

Deluxe Burger $6.95 

Cheese Burger $7.95 

Bacon Cheese Burger $8.95 

Red Lion Burger $9.95 

Store 10 am - 11 pm 

Pub Mon - Sat noon - 1 am • Sun noon - 12 am 

Kitchen noon - 9 pm 

& Licensed Liquor Store 

5 9 8 7 L u n d S t r e e t 6 0 4 . 4 8 3 . 4 0 4 4 

An intimate meeting place serving fresh & local ingredients 

French Mediterranean cuisine in a Tuscan atmosphere 

Featuring wines of BC 

Special dietary requirements are welcome 

OPEN Tuesday - Saturday 

Dinner 5 pm 

www.alchemistrestaurant.com 

604.485.4141 4680 Marine Ave 

Reservations recommended 

Powell River, BC 

Good 

times 

on tap 

For the atmosphere of a 

true neighbourhood pub, 

visit Wildwood’s Red Lion 

Pub. 

Enjoy a slower pace, 

where friends meet over a 

game of darts or pool. The 

pool table is free for guests 

all day on Mondays, and 

on Thursdays league darts 

provide entertainment 

for everyone. Games like 

Keno, Pinball and Pacific 

Hold’Em Poker are always 

available. And when the big 

game is on the wide-screen 

TV, the whole community 

can share in the excitement 

and camaraderie. 

The Scottish pub experience 

begins with a glass of 

draught beer. The Red Lion 

offers a selection on tap including 

Guinness, Alexander 

Keith’s Red Amber Ale, Blue, 

Canadian, Okanagan Pale 

Ale and Strongbow Cider. 

Red Lion owners Rosalie 

Bartenders at the Red Lion Pub are ready to serve up 

cool summer cocktails and beer to thirsty patrons. 

and Rocky Munro are proud 

of their selection of scotch 

whiskey. They are also open 

to suggestions from patrons 

to expand their collection. 

For pub grub, the kitchen 

offers a variety of tastes 

with the Red Lion platter. 

This appetizer is ideal for 

groups to share over a drink. 

For hungrier customers, the 

Red Lion burger is a generous 

meal: a quarter pound 

of hamburger with cheese, 

mushrooms, bacon and garnishes 

topped off with Red 

Lion special sauce. Weekend 

specials like barbecue ribs 

and the BLAST sandwich 

come with homemade soup, 

fries, onion rings or caesar 

salad. 

Red Lion Pub is fully 

wheelchair accessible and is 

also a licensed liquor store. 

Meet old friends and make 

new ones at the Red Lion, 

5987 Lund Street.


Fridays are 

bbq night 



Expect a court full of fun every Friday 

night this summer at Town Centre Hotel’s 

Garden Court Restaurant. Chef Gordon 

Clandenning is preparing a backyard barbecue 

and inviting the town. 

For the unbelievable price of $9.95, guests 

to the barbecue have a choice of steak, 

chicken, ribs, prawns or burgers, each with 

a salad, corn on the cob and baked potato. 

Each barbecue will be hosted by a local celebrity 

wearing a chef’s apron and bringing 

his or her personal talents to the grill. If the 

host is more of an entertainer than a cook, 

hotel staff will be on hand to see that everyone 

is well-fed. Music and prizes will ensure 

an evening to remember. If the weather does 

not cooperate, the meal will move inside. 

“The courtyard is gorgeous this summer,” 

says Shelley Halliday, hotel manager. “The 

garden is maturing and the flowers are out. 

This year we have a growing herb garden to 

supplement the kitchen.” 

Summer courtyard dining can be a romantic 

evening in the gazebo, or a party large or 

small. Weddings and receptions at the hotel 

are hassle-free and always have a weather 

contingency plan. The kitchen will also cater 

receptions of all kinds to any special place or 

home. Shelley will help with the details. 

Also located in the hotel, TC’s Pub is a 

Town Centre Hotel’s executive chef 

Gord Clandenning gets his grill ready for 

upcoming Friday night summer barbecues. 

friendly gathering place. During the day, the 

dining menu is available and in the evening 

TC’s has its own pub-style menu. Customers 

can enjoy big screen TV with pay-perview 

hockey and UFC (Ultimate Fighting 

Championship). They can play pool and 

darts as well as Keno, poker, Texas Hold’Em 

and pull tabs. The pub rocks to deejay music 

on weekend nights. 

Fully wheelchair accessible, all outlets in 

the Town Centre Hotel are open seven days 

a week including statutory holidays. 

Tasty, authentic 

Mexican cuisine 

Come & check out 

bright and sunny deck 

DINE IN OR TAKE OUT 

Friday is bohemian night 

Hours 

Tuesday - Thursday Noon - 9 pm 

Friday & Saturday Noon - 10 pm Sunday 4 pm - 9 pm 

4578 Marine Avenue • 604.485.2040 

CONTACT: Kelly Millin (604) 312-7484 

VERSION 

File Name: Powell River Hotel - Taste of Powell River AD 

Artwork Due: Wed. June 3 RUN DATE: June Issue 

4 

Size: 5.042" wide x 6.82" high 

June 1.09 

Fonts used: Picture info: 

Y K 

Artist: Shauna McClung (604) 961-5867 

C Leo MSanchez [from right], Richard Lefebvre, Pauline Mayenburg, Jeff Mayenburg 

and Margaret Peters are joined tableside by Braulio at La Casita. 

La Casita is a family affair, 

in the tradition of Mexican 

restaurants around the 

world. Leo Sanchez and 

Richard Lefebvre have returned 

to Powell River to 

continue what La Casita 

has always done, offer authentic 

Mexican tastes. They 

found that their busy lives 

kept them apart from family 

but the restaurant will 

bring them closer, as two 

of Richard’s sisters and two 

nephews will be working 

alongside. 

La Casita was established 

by Delores De La Torre and 

passed on to her son Marinus 

Holland who created a very 

popular and efficient enterprise. 

Marinus went on to 

start another La Casita in 

Gastown, Vancouver, where 

Tradition lives on 

it too has flourished. 

Richard and Leo are longtime 

friends with Delores 

and they plan to carry on 

the bustling business. Both 

have backgrounds in the restaurant 

and food industry. 

Richard is La Casita’s new 

manager and is also becoming 

a fine cook according to 

Leo. Delores has decorated 

the restaurant and Leo is 

the main chef. Leo’s mother 

taught her to cook as part 

of being a good Mexican 

wife. Her recipes come from 

the same place in Mexico as 

Delores’ do. 

“The dishes are authentic 

Mexican,” says Leo as she 

rotates peppers in the oven, 

“and they take a long time 

to prepare.” Her mole recipe 

uses seven different types of 

pepper and chocolate. 

All the tacos and sauces are 

homemade. A selection is 

made vegetarian and almost 

all tacos are gluten-free. Leo 

wants to focus on healthy 

traditional food, but she 

can’t resist incorporating local 

products and inventing 

things, like the kale and corn 

tortilla, sour cream with 

roasted red pepper and flan 

with maple syrup. She and 

Richard are already planning 

desserts and drinks for 

Blackberry Fest. 

Friday night will be 

Bohemian night, with musicians 

jamming and Mexican 

tapas dishes available for 

people to taste little bites of 

Leo’s cooking. The La Casita 

tradition lives on in Powell 

River.


Music peppers dining 



Laughing Oyster needs 

no introduction to locals. 

This friendly restaurant has 

been serving delicious and 

imaginative meals for years, 

but this is the first year 

that chef David Bowes and 

Patty O’Neill have been the 

owners. 

“We will not be changing 

much,” assures Dave. “I was 

involved in the initial planning 

of the Laughing Oyster 

and have loved it all the way. 

Now Patty and I have built 

a cottage nearby so it will 

mean a bit more ‘hands-on 

Dave.’” 

This is good news for those 

who enjoy his inventive 

style in the kitchen. Dinner 

guests come back for dishes 

like David’s Cajun bouillabaisse, 

grilled wild sockeye 

salmon and halibut, wild forest 

mushroom soup, chocolate 

caramel terrine and 

David’s famous gunpowder 

prawns that represented BC 

for Tourism Canada in New 

York. 

The charming house and 

kitchen garden are set in a 

100-year-old orchard on the 

slopes above Okeover Inlet. 

Executive chef David Bowes and his wife Patty enjoy 

the view from the deck of the Laughing Oyster. 

The servers are attentive 

and unpretentious, and the 

relaxing nature of country 

living begins as soon as diners 

sit down. From the glassfronted 

restaurant and heated 

decks, guests view sun 

and shadows reflected in 

the waters of Okeover below 

the snow-capped mountains 

above Desolation Sound. 

The popular Beggar’s 

Banquets are musical events 

that pepper the summer season, 

with inexpensive eclectic 

dishes and mellow acoustic 

music that ramps up as 

the evening progresses. 

Dave uses local fresh ingredients 

as a basis for his 

many ideas. The menu for 

these musical evenings varies 

from 10-course tapas 

nights—inexpensive bistro 

selections—to multi-course 

table d’hôte menus and 

small buffets. Patty insists 

on fresh squeezed lime juice 

in all her cocktails. 

The Laughing Oyster also 

caters parties all over town 

and on the nearby islands. 

Many Laughing Oyster 

parties are booked with 

musicians to finish off the 

evening. 

RESTAURANT 

In the woods 

by the sea 

Steak & Seafood Buffet 

STARTING AT 5 PM 

WEDNESDAY NIGHTS ONLY 

Grilled New York Steaks, Wild Seafood Entrees, Oysters, 

Other Incredible & Delicious Entrees 

Fresh Vegetable Dishes & Exotic Salads 

Our regular dinner menu is not available on Wednesday evenings 

Open 7 days a week at noon with last reservations at 9 pm 

Reservations call 604.483.9775 

“Laughing Oyster by Limousine” call 604.414.8257 

Savoury Bight’s executive chef Darcy Radu brings his order up to the pass. 

Best-kept secret 

Barely a month into her new position 

as general manager at the Savoury Bight 

Seaside Restaurant & Pub, Karen Anderson 

gushes about “Powell River’s best-kept secret.” 

She and chef Darcy Radu are having 

so much fun introducing new menus and 

welcoming first-timers and familiar friends 

to this waterfront restaurant at the Beach 

Gardens Resort Hotel. 

Crafting a daily fresh sheet is hardly a challenge 

when there’s a bounty of local seafood 

and a fabulous selection of AAA Canadian 

steaks. The ingenuity of chef Darcy’s creations 

never cease to amaze and diners are 

discovering that the Savoury Bight has become 

their new favourite restaurant. 

Open daily at 7 am, home-style breakfasts 

are quickly becoming legendary for the resort’s 

guests and locals. The restaurant and 

pub hum along late into the night and the 

superb view from the patio features lots of 

sunshine, sea breezes and Powell River’s 

only fire pit which makes watching the sun 

set over well-dressed cocktails and an appy 

or two addicting to say the least. The pub 

with its high-top tables and chairs ensures 

patrons can “drink in the view” so to speak 

and is open late with a pub fare menu and a 

wide range of libations. 

Friendly service is key for Karen who, with 

her work team last year, won the Horizon 

Business Award for Customer Service and 

Hospitality. She prides herself on having the 

opportunity to greet and fuss over regular and 

new customers at the Savoury Bight and she 

and chef Darcy are working on a new wine list 

to feature exciting “new finds” to compliment 

the menus. Karen says she’s looking forward 

to creating new memories for her customers. 

“It may sound corny,” she says of her personal 

commitment to service and hospitality, 

“but I love this business and I love my 

home in Powell River. Coming to work every 

day could not be more fun for me.”


Escape and indulge 

Patrons of Breakwater 

Books and Coffee return 

time and again for the amazing 

ambience. It is calming 

to walk through the doors. 

Rows and tables of close to 

15,000 books invite customers 

to quietly browse and be 

delighted with their finds 

among such topics as gardening, 

self-help, spirituality, 

religion and Canadian 

classics. 

Ruth Dees has a special 

interest in local authors and 

has a great selection of local 

guidebooks. 

“We do lots of special orders 

for books. If we don’t 

have something in stock, 

we’ll be happy to order it in,” 

says her husband Sean. 

The couple has been running 

the only bookshop/coffee 

shop in town for four 

years now and it has grown 

in popularity every year. In 

the corner, tables line the 

windows overlooking the 

busy shoppers on Marine 

Avenue and beyond to the 

restful sights of the beautiful 

Strait of Georgia. 

Customers can order a refreshing 

specialty coffee or, 

if they would like more sustenance, 

there are quiches 

and chicken or vegetable 

humus wraps to delight the 

palate. Customers always 

say how much they love the 

quiche, which store manager 

Kathy Hodgins makes. At 

lunchtime the place is permeated 

by the tantalizing 

smell of soup being created 

to delight the taste buds of 

those in the store that day. 

If something sweet seems 

more appropriate for the 

moment, fresh muffins and 


Owner Sean Dees and his wife Ruth show off 

some of the mouth-watering sweet and savoury items 

available at Breakwater Books and Coffee. 

scones are made every morning, 

and there is a variety of 

mouth-watering desserts: 

carrot cake, blackberry joy 

cheesecake and occasionally, 

fresh and wonderful fruit 

pies. 

Wireless Internet is available, 

as well as a meeting 

room, which customers 

can reserve and use free of 

charge to conduct business 

while relaxing over a great 

lunch or scrumptious dessert, 

or perhaps while simply 

enjoying a specialty coffee. 

Good 

coffee 


& a good book 

Coffee and a muffin 

anyone? 

Enjoy some 

of our 

delicious 

baking. 

• Adventure • Romance 

• History • Health 

Monday to Saturday 10 am to 6 pm 

6812a Alberni Street • 604.489.0010 

A bounty 

of flavours 

Authentic Greek, Italian & French Cuisine 

Enjoy great food, great service from our inviting outside deck 

Lunch Buffet Monday-Friday • 11:30 am to 2 pm 

SNICKERS RESTAURANT 

Reservations Recommended 

Open: Monday - Friday 11:30 am | Saturday 4 pm | Sunday 4 pm 

4591 MARINE AVENUE • 604.485.8441 

Serving Powell River for 13 years 

Family 

shares 

love of 

food 

Come to Snickers and dine 

with the stars. Once the site 

of Powell River’s old Roxy 

movie theatre, Snickers pays 

tribute to its history by lining 

the walls with pictures 

of some the greatest movie 

stars. 

Snickers has been a family-run, 

locally owned and 

operated business for 16 

years in this area. Mother 

and son chefs, Voula and 

Telis Savvaidis, create Greek, 

Italian, French and nouvelle 

cuisine. They are especially 

fond of their Greek dishes, 

“We are Greek after all,” says 

Telis. 

Telis started out washing 

pots for his mother and 

father when he was eight. 

Now that Telis has 27 years 

of experience in the kitchen, 

Snickers Telis Savvaidis invites patrons to take in a glass of 

wine and the great view from the patio of the restaurant. 

they work together to bring 

their love of food to their 

customers. 

“The food and service is 

spectacular, so come out and 

enjoy a meal full of warmth 

and let your taste buds erupt 

with happiness,” says Telis. 

A satisfying homemade 

lunch buffet is served from 

11:30 am to 2 pm, Monday 

to Friday, with five hot items 

and a salad bar. The pizzas 

are luscious at Snickers, 

with the fresh dough handmade 

daily. Each pizza is 

topped with 100-per-cent 

cheese and no MSG (monosodium 

glutamate) is used. 

The restaurant is also trans 

fat-free. 

Guests can choose to sit 

on the fully licensed deck 

for lunch or dinner; however, 

there is no need to go 

outside to enjoy the gorgeous 

sight of the sandy 

bluffs of Harwood Island 

or the breathtaking views 

of the snowy mountains of 

Vancouver Island because 

windows stretch across the 

entire wall of the restaurant 

facing the Strait of Georgia.




Texada Island Inn 

Just a ferry ride away 

Come enjoy the picturesque view 

of Malaspina Strait, Powell River 

and the mountains beyond. 

Marian and Dan Devita enjoy great food, company and the view 

from the deck of their restaurant, Texada Island Inn. 

Tantalizing from Texada 

Just an easy 30-minute 

ferry ride from Powell River 

to Texada Island leads to a 

perfect summertime day 

trip. Stop at the Texada 

Island Inn for breakfast, 

lunch or dinner. 

Sit inside the open and 

spacious dining room, or 

step out on the licensed patio 

surrounded by trees and 

flowers above the village of 

Van Anda. Relax on the deck 

and dine alfresco under the 

cool umbrellas, in the quiet 

and serene atmosphere, 

while enjoying the spectacular 

view of Powell River and 

the distant Coast Mountains 

across Malaspina Strait. 

Hosts Marian and Dan 

DeVita are in their 16th 

year of entertaining their 

customers. They extend 

an invitation to visitors to 

experience great food and 

a peaceful atmosphere at 

reasonable prices. The inn 

serves home-cooked meals 

from fresh ingredients. All 

the soups are made from 

scratch daily, as are the thick 

crust pizzas. The pizza dough 

is still kneaded by hand. 

Half orders of meals are 

also available for those with 

smaller appetites. 

After dinner, slip over to 

the pub and enjoy a game of 

pool or darts. The full menu 

is available in the pub for 

those who wish to dine in a 

pub setting. 

Enjoy the tranquility of 

Texada Island. Visit the 

Texada Island Inn for warm 

hospitality, a serene atmosphere 

and great food. 

Your hosts Dan & Marian DeVita 

• Full service hotel • Pub & Restaurant 

• Open 7 days a week 

• Call us to arrange for pickup from the 

boat harbour, ferry or airport. 

• 7-minute walk from the boat harbour 

604.486.7711 • texinn@aisl.bc.ca 

Same Great Taste 

Traditional food from Cambodia & Thailand 

Made fresh to order 

• soups •salads • appetizers • curry • stir-fried dishes 

NO MSG ADDED • Lunch Specials 

We are prepared to adjust the chili content of our fare to suit individual tastes. 

Khmer Angkor 

Thai & Cambodian Restaurant 

Established since 1997 • We serve lunch and dinner 

604.485.0883 • 4463 Marine Ave 

Flavours of South Asia 

Michelle Nowak and 

Savoeun (Sue) Hor are enthusiastic 

about their “new” 

venture, Khmer Angkor 

Restaurant. Powell River’s 

original Thai restaurant 

is changing its name and 

shifting gears under their 

ownership. They are adding 

items to the familiar menu, 

to include Cambodian-style 

cuisine. 

“Southeast Asian cooking 

is influenced by the surrounding 

countries,” Sue 

explains. “We use Chinese 

noodles, we have mild 

Indian curry sauce, and to 

this we add the ingredients 

of our area.” 

Sue grew up in Cambodia, 

and her experience leads the 

menu. Fresh flavours are 

created from scratch in her 

kitchen using lemon grass, 

lime leaves and a mild ginger 

root called galanga. 

Sue and Michelle are keeping 

items from the original 

menu for their regulars and 

introducing more fresh salads 

and soups. Familiar salad 

fare like lettuce, cucumber 

and onions are joined by 

lemon grass and cilantro and 

topped with chicken or pork 

Sue Hor [left] and Michelle Nowak of Khmer Angkor 

Restaurant bring Southeast Asia to Powell River. 

and ground peanuts, for a 

healthy and filling lunch. 

The Bon Hoi salad includes 

vermicelli noodles and Asian 

spices. 

Since everything is made 

to order, food sensitivities 

are accommodated. “If you 

don’t want green pepper, or 

you must eat gluten-free, 

just tell us,” says Michelle. 

“All our meals are made just 

for you, even our spring rolls 

are made in-house.” 

Thai and Cambodian cuisine 

can be spicy, but it 

doesn’t have to be. The essence 

of Southeast Asian 

cooking is to wake up the 

taste senses with the zing 

of ginger and kaffir lime and 

to balance the flavours. The 

kitchen will adjust the spice 

to suit the customer. 

The restaurant’s decor is 

simple, clean and bright. 

Sue is particular about the 

kitchen, and keeps an eye 

on everything. She explains 

that the new restaurant 

name means the people and 

the language of Cambodia 

(Khmer), and the temple 

pictured on the wall is the 

famous Angkor. 

“Most of all we want our 

customers to feel comfortable,” 

says Sue. “They should 

feel like they are with friends 

here.”




Oceanfront at the Gateway to Desolation Sound 

Visitors to the Lund Hotel can sit out on the deck and enjoy the 

view of the harbour while enjoying their meal. 

Teeming with bounty 

Lund Hotel Restaurant is 

influenced by its surroundings. 

“The ocean is alive,” 

says Tricia Johanson, who 

has returned to Powell River 

to be the restaurant manager 

of the Lund Hotel. The 

restaurant reflects her sentiment, 

from the activity on 

the dock below its sundeck 

to the fresh items on the 

menu. 

“We see dolphins in the 

water and eagles flying by,” 

waxes Tricia. An evening 

on the deck finishes with a 

fabulous sunset. 

Customers can go one step 

closer to the ocean by taking 

a Swan Spirit lunch or dinner 

cruise. The Swan Spirit can be 

PEN OPEN 7 DAYS 7 DAYS 

A WEEK A WEEK 

604.485.4298 

booked for groups of up to 47 

diners. Couples and singles 

can sign up for the scheduled 

cruises every Saturday night 

in July and August. 

Chef Luke Charlton likes 

to use local ingredients from 

the nearby ocean. Frenchy’s 

oysters come from Okeover 

Inlet, and the seafood fettuccine 

and seafood au gratin 

contain local produce as 

available. The restaurant and 

adjoining Breakwater Pub offer 

the same menu. Starting 

July 1, both restaurant and 

pub are open at 8 am for 

breakfast on Saturdays and 

Sundays, and meals are available 

from 11:30 am to 10:00 

pm, Monday to Friday. 

Twice 

as 

nice 

One restaurant or two? Two 

family ventures share the same 

roof, so plan lunch or dinner 

time to taste from both. 

Bemused Bistro began because 

Jeff Renn needs art. 

When he came to Powell River 

to find his dad, he missed the 

city art scene and set about 

creating a venue for artists 

and art lovers to share. The art 

display at Bemused changes 

every month, fuelled by artists 

of all media. Evening salons 

happen often in this funky, colourful, 

ever-changing place. 

Entertainers share their poetry, 

dramatic readings, books 

and music, while patrons taste 

Jeff’s creations. Bemused is a 

treat for all the senses. 

Jeff uses local ingredients to 

There are so many ways to 

enjoy the charm of this historic 

hotel. The restaurant 

or pub will cater weddings 

and large parties. There is 

a meeting room for smaller 

groups, and romantic couple 

packages are available all 

year. 

The Lund Hotel Restaurant 

is having a naming contest. 

“It’s about time we had a 

special name for our restaurant,” 

says hotel manger 

Colleen Erwin, “and we are 

offering a dinner cruise prize 

to the person who sends us 

the best one.” 

Name suggestions should 

be emailed to colleen@lund 

hotel.com. 

Jeffrey Renn [from left] and Andrea Howey, owners of 

Bemused Bistro, and Janmeet Kaur and Mohinder Singh of 

Little Hut Curry, offer eclectic dining in an artistic setting. 

bring customers world food 

ideas. The menu, like the art, 

changes with the seasons. And 

Shana Marfell’s “marfell-ous” 

desserts are freshly made using 

the best ingredients, and 

are usually gluten-free. 

After the rest of Powell River 

is tucked up in bed, Jeff offers 

light late night fare, desserts 

and the artist-friendly atmosphere 

of a European bistro. 

Bemused is open from 5 pm 

on Sundays, and from noon 

until midnight on Friday and 

Saturday evenings. 

For the rest of the week 

Little Hut Curry moves in 

to the space for lunch and 

dinner. Mohinder Sigh and 

Janmeet Kaur bring the ethnic 

curries of North India to 

ARTICLE 

Fully renovated facilities with oceanfront dining room, pub and decks 

Fine dining featuring fresh local seafood in our dining room 

Oceanfront pub features panoramic views, classic pub menu, casual atmosphere 

Banquet facilities and 31 clean, bright guest rooms 

Inquire about our Desolation Sound Dinner Cruises aboard our 58’ Power Catamaran 

www.lundhotel.com 604.414.0474 info@lundhotel.com 1436 HWY 101, Lund, BC 

Powell River. Mohinder was 

surprised to find that there 

was no ethnic North Indian 

food available in town and 

is happy to change that. The 

Kashmir curries are traditionally 

milder than those 

from the south of India, but 

even so, Janmeet will modify 

the heat to suit the customer. 

They encourage people to 

try the Little Hut Platter so 

they can taste all five of their 

fragrant curries. Chai tea or 

mango lassie complements 

the spices, along with traditional 

desserts like gulab jamun 

and ras malai. 

Two very different experiences 

await diners in the eclectic 

little house down the ramp 

on Marine Avenue. 

OPERATES OPERATES as as 

L 

I 

T 

T 

L 

E 

C 

U 

R 

R 

Y 

Mon to Mon Thuto Th 

Lunch:11-3pm Lunch:11-3pm 

Dinner:5-9 Dinner:5-9 pm pm 

UT 

L 

I 

T 

T 

L 

E 

C 

U 

R 

R 

UT 

We promise We topromise to 

add a little add a little 

SPICE Y to your SPICE to you 

LIFE !!! LIFE !!! 

604.223.2446


Craving a 

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Turkey Breast, Ham & Bacon Melt 

Chicken & Bacon Ranch 

Spicy Italian 

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irresistible SUBWAY® classics 

Veggie Delite 

3 

Classic Tuna 

Subway® Seafood Sensation 

Cold Cut Combo 

Local favorites 

Pizza Sub • Buffalo Chicken 

Customize Your 

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Add a 21 oz. drink and 

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OR 2 cookies 

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Enjoy a different 

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Savoury Turkey Breast & Ham 

Oven Roasted Chicken 

Sweet Onion Chicken Teriyaki 

Honey Mustard Ham 

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Subway Club 

one every day 

of the week! 

IT’s Your Choice! 

Fresh Ingredients Fresh Baked Breads 


SOMETHING FOR 

EVERYONE... 

Think fresh.Eat fresh. TM 

Serving breakfast, 

lunch and dinner. 

604.485.4855 • 4296C Joyce Avenue 

Mon - Fri 7 am - 9:30 pm • Sat, Sun & Holidays 8 am - 9:30 pm 

2. 53.51 

0. 2 


FRESH SALADS 

Counting carbs or 

fat grams? Count on 

SUBWAY® for the best 

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Veggie Delite 

Make 

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Subway Club 

Grilled Chicken 

Classic Tuna 

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Counting carbs 

doesn’t mean you 

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Chicken & Bacon Ranch 

Turkey Breast & Bacon Melt 

Savoury Turkey Breast 

Classic Tuna 

Discover SUBWAY® 

for catering. 

It will make a big hit at your 

next party, tailgate 

or office lunch. 

Don’t forget 

the drinks, 

chips and 

cookies. 

Thank you Powell River 

for your continued support! 

- TJ, Kami and staff. 

Dining guide 

NAME Address Phone No. 

LOCATION 

MEALS 

AVAILABLE 

LICENSED 

HANDICAP 

ACCESS 

TAKEOUT OR 

DELIVERY 

OUTDOOR 

PATIO 

VEGETARIAN 

MENU 

A&W 4696 Joyce Ave 604.485.6277 W BLD N Y Y Y Y N CF C $ 2 

Alchemist 4680 Marine Ave 604.485.4141 W D Y Y N Y Y Y D MF $$$ 6 

BREAKWATER BOOKS 6812A Alberni St 604.489.0010 W BL N Y N N Y N CF BD $ 9 

BEMUSED 4623 Marine Ave 604.485.4298 W D Y Y Y Y Y Y D L $$ 11 

FUTURE CHEF’S CAFE 5400 Marine Ave 604.483.7967 T L N Y N N Y Y CF CLS $ 3 

GOURMET CANTON 7*7030 Glacier St 604.485.2885 W LD Y Y Y N Y N CF A $ 4 

KHMER ANGKOR 4463 Marine Ave 604.485.0883 W LD Y Y Y N Y Y CF A $ 10 

LA CASITA 4578 Marine Ave 604.485.2040 W LD Y N Y Y Y N CF X $ 7 

LAUGHING OYSTER 604.483.9775 L LD Y Y Y Y Y Y D DLS $$$ 8 

LITTLE HUT CURRY 4623 Marine Ave 604.223.2446 W LD Y Y Y Y Y Y C C $ 11 

LIMELIGHT JUICE & LUNCH BAR 4555 Marine Ave 604.485.LIME W L N Y Y N Y N C CL $ 3 

LUND HOTEL 1436 Hwy 101 604.414.0474 L LD Y Y Y Y Y Y C PS $$ 11 

MYRTLE POINT GOLF 2865 McCausland Rd 604.487.4537 S LD Y Y N Y Y N CF C $ 5 

RED LION PUB 5987 Lund St 604.483.4044 N LD Y Y Y N Y N P SP $ 6 

RENE’S PASTA 4701 Marine Ave 604.485.4555 W LD N Y Y N Y N C LD $ 5 

SAVOURY BIGHT 7074 Westminster St 604.485.0996 S BLD Y Y Y Y Y Y D C $$ 8 

SHINGLEMILL 6233 Powell Place 604.483.3545 T LD Y Y Y Y Y Y CPF SP $$ 2 

SNICKERS 4591 Marine Ave 604.485.8441 W LD Y Y Y Y Y Y CF CEZ $$ 9 

STRIKERS BAR & GRILL 4478 Marine Ave 604.485.2203 W LD Y N N Y Y N P P $ 4 

SUBWAY 4296C Joyce Ave 604.485.4855 W BLD N Y Y N Y N CF C $ 12 

TOWN CENTRE HOTEL 4660 Joyce Ave 604.485.3000 W BLD Y Y Y Y Y Y&N CDFP CDPES $-$$$ 7 

TEXADA ISLAND INN 1108 Gillies Bay Rd 604.486.7711 TI BLD Y Y Y Y Y N CFP ZCDP $$ 10 

RESERVATIONS 

recommended 

STYLE 

FOOD 

PRICE 

AD ON PAGE 

Dining guide 

legend 

LOCATION: 

L = Lund 

N = North of town 

S = South of town 

T = Townsite 

W = Westview 

MEALS AVAILABLE: 

B = Breakfast 

L = Lunch 

D = Dinner 

STYLE: 

C = Casual 

F = Family 

D = Fine Dining 

P = Pub 

Price: 

(Average price of a 

single entree) 

$ = Under $15 

$$ = $15 - $25 

$$$ = Over $25 

FOOD: 

A = Asian 

B = Bakery 

C = Continental/ 

International 

D = Desserts 

E = European 

F = French 

L = Locally grown 

FOOD: 

I = Italian 

M = Mediterranean 

P = Pacific Northwest 

S = Steak/Seafood 

X = Mexican 

z = Pizza

a taste of powell River 2009 

Summer 2009 Peak PublisHing Ltd. 4400 marine avenue 604.485.5313

Powell River

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