 Blackfin Pub, Carol Clemens photo
Breakfast in ComoxFor breakfast, insiders steer visitors to Becky's Country Bakery for house-baked breads, bagels, buns and biscuits in a barn. Travellers gravitate to the eclectic Avenue Bistro for wake-up fare in the order of Italian Benedict, poached eggs atop polenta with tomato sauce, fresh basil and shaved parmesan; start the day with a hearty bongiorno. On weekends, golfers flock to the Longlands Executive 3 Par Golf Course for breakfast at FORE! Scottish chef, Andrew Martin dishes out kedgeree, an alp of rice topped with smoked salmon, grilled haddock and boiled eggs, then capped with a poached egg.
Fish & ChipsWhat's a seaside town without a fish-and-chipper? In Comox, they send strangers to the al fresco Porch's Take Out. Out of the fryers come fresh halibut, salmon and cod, all in a time-tried batter and perched on a box load of fries.
Pub GrubThe Blackfin Pub headlines 40 scotch whiskies and 16 beers, but it's the food—pub grub for foodies—and glorious sunset views of the Marina and Beaufort Mountains that pack the house. The kitchen turns out rich, creamy seafood chowder, loaded with shrimps and halibut and sided with crusty foccaccia bread. And that fresh sockeye salmon in a sexy ginger, soy and maple glaze, ooh-la-la.
Bistro BlissSister restaurant to Courtenay's Atlas Cafe, the ultra-cool Avenue Bistro offers a similar slate of international dishes gallivanting from Italian to Indian. At Martine's Bistro, the kitchen has a way with fish - witness pan-seared ahi tuna with miso and ginger emulsion - and the patio fills up fast on warm summer evenings.
GourmandLonglands Executive 3 Par Golf Course is touting FORE!, its restaurant, pairing local bounty with the celestial likes of foie gras, lobster ravioli, seared swordfish and roast venison, any one of them a fine aftermath to 18 holes of golf.
Upscale ItalianThyme on the Ocean in downtown Comox is chef Emil Shellborn's personal take on Italian. His black truffle pizza leaves some locals blinking, but has visitors practically baying at the moon. The subliminal pizza comes with a crunchy-soft crust spread with mozzarella, scattered with wild mushrooms and powerfully redolent of black truffle. Gnocchi, light and fluffy for a change, comes awash in tomato-chili sauce and tossed with fennel-scented Italian sausage. And noodles with calamari, tomato, capers and olives? Take us to Sicily, Emile.
Sweet StuffDessert? Insiders send everyone to Benino Gelato for 24 flavours of authentic, homemade Italian ice cream and Italian roast coffee. They send sweet-toothers to Hot Chocolates for such artisan fare as espresso, hazelnut and Satsuma orange truffles. The Comox chocolatiers make every sweet by hand with top-of-the-line ingredients. Perfection pays: They've been around since 1986 and recently opened a second location in Courtenay. For more information on restaurants and where to eat out in Comox, contact the Visitor Centre.
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