ith a not-so-subliminal message in its title, this suggestive restaurant has ingrained itself in the minds and stomachs of Van diners. Since Crave opened its little doors, area dwellers have approached in droves, dropping in to see if the new eatery is up to par and staying to lounge, linger and relish what they’ve found. Joining all of the other top-notch joints in this increasingly fashionable postal code, Crave typifies the serious contender status of this part of the Main.

The room is intimate, the music is moderately hip and the stylish guests in the 34-capacity space come dressed in the eclectic styles of the area’s shops and boutiques. Grab a table next to the retractable garage door looking onto Main Street, or if the weather accommodates, park yourself on the back terrace. An additional 40 people can cram onto the private enclosed space that feels like a friend’s trendy backyard. An herb garden and fountain accompany you to add a distinctive touch to the space.

Former Four Seasons Vancouver Hotel Executive Chef, Wayne Martin operates the stoves at Crave. Martin has made a name for himself cooking up consistent fare and his upward trajectory continues at this tiny Main Street eatery.

The menu follows the tradition of comfort food at its best, referring to the fare diplomatically and justly as “renewed classics.” The menu showcases fresh, seasonal, regional and organic farmer’s market ingredients and it isn’t shy about its proportions.
With a well-balanced veg to carnivore ratio, Crave appeases diverse diner taste. The drink card, sundry and extensive, runs the gamut from soymilk to Pinot Noir, Red Bull to Alexander's Keith's, while toeing the line of affordability.