Although Richmond Station isn’t the first stop on a new subway line, it is the next best thing: a show-case for the culinary talents of chef Carl Heinrich. Winner of Top Chef Canada’s most recent season, the B.C.-raised wunderkind earned a reputation as a master
of meats while manning the kitchen at Marben. At his new restaurant, Heinrich, alongside butcher and co-owner Ryan Donovan, still emphasizes proteins, but with more creativity and sophistication than you might typically expect from farm-to-table fare. Tried-and-true favourites like coq au vin ($25) and the chef’s gourmet burger ($20) dominate the “pantry” menu, or select fresh-daily dishes from an oft-changing blackboard menu. —Craig Moy
Stay, Dine, Do