Everything we ate at Vancouver's all-you-can-savour meat and beer festival
On Aug. 30, Brewery and the Beast made its return to Vancouver, and it brought with it a whole load of tasty bites to try.
The all-you-can-savour event featured 66 of the city’s top dining and drink destinations, each serving curated bites themed around all sorts of BBQ goodness, and we got a front-row seat to all of them. Pair that with live music and the fact that the event supports culinary scholarships, charities, and not-for-profit organizations like The Chefs’ Table Society of B.C., Mind the Bar, and Backpack Buddies, and it’s safe to say it was a good time.
But now that the event has come and gone and we’ve had the time to properly digest all that protein, we’ve been reminiscing on all of our favourite bites. From Michelin-starred restaurants to some of the best fried chicken spots in the city, these were our top bites from Brewery and the Beast 2026.
BOULEVARD KITCHEN AND OYSTER BAR
Korean “Bossam-style skewers” with pork belly, green onion kimchi, ssamjang glaze, and cucumber kimchi.
ELISA WOODFIRE GRILL
Beef short rib slow-cooked over an open fire, with Italian dry rub and topped with a Salmoriglio sauce made with fresh herbs, citrus, garlic, and olive oil.
AMA Wagyu Beef Nigiri made with charcoal-seared Hiro Wagyu beef, Hokkaido bafun uni, Haenuki rice, wasabi, and nikiri.
ANH AND CHI
Asian-spiced whole roasted hog lettuce wraps with pickled green onions, purple cabbage, and daikon.
PUBLISHED ON MAIN
TWO RIVERS MEATS
Dry-aged tomahawk ribeyes, served to us by the legendary chef Bruno Marti.
TORAFUKU
Asian BBQ baby back ribs with crispy toppings and herbs.
KAVITA
Sungold lamb kebabs with cured onion and cilantro slaw.
VIOLETÉ
Beef short rib with celeriac remoulade and puree.
SELENE AEGEAN BISTRO
LES FAUX BOURGEOIS
Steak with sauce au poivre and dijonnaise.
HAVANA
Lamb birria tostada with consommé glaze, cotija cheese, pickled onions, and avocado crema.
ALOUETTE BISTRO
Gougere smoked brisket with raclette cheese and pickled fennel.
EL SANTO
Bison suadero with blackberry morita mole and candied shallot.
THE PIE HOLE
Burnt Basque cherry cheesecake handpie wrapped in a double butter pastry and finished with vanilla bean sugar.
