Chef Bradford Boisvert must be hoping that the third time really is the charm for his popular bistro. From the original location in Shawnigan Lake where he opened in 2005, he moved to an 1895 farmhouse in 2012, and now to Cherry Point Vineyards. The winery should prove an ideal location for this locavore chef: Long before it was producing its award-winning Gewürztraminer and blackberry dessert wine, it was a farm, and now Boisvert has a huge culinary garden where he can grow his own heirloom herbs and vegetables. He also has a bigger kitchen and bigger dining room, designed to evoke a First Nations longhouse, with lots of windows and dark support beams, which will welcome large groups and weddings. Still, most guests will likely find themselves on the sunny patio, enjoying a “Vintner’s Lunch” of charcuterie, cheese, and vino, or one of his seasonal tasting menu dinners based on the freshest locally farmed and foraged fare he can find.