In case you need a refresh, the Bib Gourmand distinction is awarded to restaurants that offer multicourse meals at reasonable prices. And while all are unique and the “price” varies from country to country, the standard for quality remains the same.
That’s why we're highlighting Bib Gourmands and sharing where to go, what dish to order, the best time to stop by, and everything in between. Whether it’s innovative dishes fueled by local and seasonal ingredients in Vancouver or a neighborhood bistro serving up seasonal Mediterranean plates, our selection of Bib Gourmand spots will leave both you and your wallet satisfied.
When we asked chef/owner Matthew Bishop what his goal with Gary's was, his answer was simple—to be able to offer honest and high quality food at an approachable price point.
That ethos is apparent in the menu, where simple plates with ingredients from local farms are served up at affordable price points. "When you read the menu, what you read is what you're getting," Bishop adds. "There's no surprises. It's very simple."
But don’t take our word for it, check out what our Inspectors have to say here, and below, learn from the team about what you need to know before you go.
What is the dish to order at Gary's?
We only have two things that stay on our menu: the chicken liver and foie gras pâté with seasonal garnish and the chocolate mousse. Everything else shifts quite frequently. If you want to experience what Gary's has to offer; we suggest ordering our shared, multicourse 'Menu for the Table' (we even have one for solo diners!).
The 'Menu for the Table' is the way to go; we send out our favorite dishes which we feel are the best reflection of what the season has to offer.
What price range can customers expect at Gary's?
The 'Menu for the Table' is currently $69 per person. Our snacks range from $4-$6, with small plates coming in at $16-$23, large plates coming in at $30-$41 and desserts at $12-$14.
When is the best time to stop by?
We're open Tuesday to Saturday from 5PM onwards. We're only 36 seats so bookings are encouraged; if you're planning on walking in, come right at 5PM for a quick bite or later on (after 830PM).
What was the idea behind Gary's?
Gary's started out as a friends-only supper club that we hosted in our home. When we took over the well-loved South Granville space, we wanted to create something that reflected the restaurants we like to dine at throughout North America but specifically in Montreal.
How would you describe your approach to food and cooking?
We try to manipulate the ingredients as little as possible—we work with great farms, and they do great work.
How did you conceive of a menu that is delicious, yet good value?
Really just looking at fresh sheets and seeing what's available. The kitchen constantly talks about practical and impractical dish ideas. Some of them stick, some of them get edited into something completely different by the end of it. In terms of value, we try to put as much on the plate as we can during the tasting/costing process.
How have you been able to maintain your standards with the cost of ingredients going up?
For us, we came in at this price point. And using primarily local farms, their prices haven't fluctuated nearly as much as larger food suppliers, so we haven't known anything different.
Hero image: Bailey Hayward / Gary's
