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Walking by, you might not even notice this dark place on a slightly sketchy street. But step inside and you’ll find warm exposed brick walls, industrial-style light fixtures on pulleys, and long tables perfect for family-style dining. In 2013, Wildebeest won both Best New Restaurant and Best New Design at the Vancouver Magazine Restaurant Awards, and it’s never looked back. It’s all about “whole beast” eating here, which means savory off-cuts prepared in delectably interesting ways, like executive chef Wesley Young’s seared rabbit loin with crispy rabbit croquettes, or chicken roasted porchetta style, or the famous “bone luge,” an ounce of sherry shot down a cracked, roasted bone marrow. Fun, and delicious, with a great wine list and fantastic cocktails like the savory horseradish sour.