Best Orio Rotisseries Vancouver Near Me

4worldlovers: At The Westin Bayshore, Vancouver tests the boundaries of Southern-style cuisine with a focus on smokehouse favourites made better by a curated selection of bourbons, whiskeys and spirits. We know BBQ is serious business – slow and steady wins the race. Designed by Pitmaster Chef Homer Baisa, our evolving menu is an explosion of flavour, featuring grilled and smoked new additions, including brisket, pulled pork, and side ribs. Experience our family-style comfort foods from our modern dining hall or expansive garden-side terrace overlooking the Coal Harbour Marina and the North Shore Mountains. What more could one ask for?

Our delicious signature rotisserie chickens are free-run, poultry in motion, happily eating grass and fed without antibiotics or added hormones – if we won’t feed it to you, we won’t feed it to them.

We’re local proud! Featuring 12 taps from around the hood: Red Truck, Persephone, Vancouver Island Brewery, Wildeye, Philips, and Main Street Brewing, to name a few.

Giddy-up for good times, great tunes, and delicious discounts every Thursday, 5pm – 10pm during Nashville Nights.

4worldlovers: Though it seems like it has taken its time to arrive this year, spring is upon us. It’s the most inspiring time of year for a chef. Our cooking moves with the seasons: after a long winter working with root vegetables and preserves, the appearance of tender, green, fresh and flavourful vegetables is more than welcome. For our spring menu we’re working closely with B.C. farmers and purveyors to bring the best local products available into the restaurant.


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A heartfelt homage to Chef/Owner Jean-Christophe (J-C) Poirier’s heritage, formative years in Quebec and early experience in renowned Montréal restaurants, St. Lawrence offers a marriage of classic French cuisine and the gastronomic identity and culture of Les Québécois.

French spirits serve as the backbone of classic and signature cocktails, while the French focused wine list offers the perfect complement to Chef Poirier’s rustic, signature haute country cooking and underscores the fact that at St. Lawrence, simplicity is the ultimate form of sophistication.

At its heart, St. Lawrence showcases time-honoured traditions in an elevated-yet-approachable space where food, drink and atmosphere combine for a transportive dining experience unlike any other.

One of the most celebrated restaurants in Canada, St. Lawrence was proudly awarded One Star by the Michelin Guide in 2022. The restaurant received a series of other recognitions this year, including Restaurant of the Year and Best Upscale by the Vancouver Magazine Restaurant Awards, 'Top 3' Placement in Canada’s 100 Best Restaurants, and inclusion on the World’s 50 Best Discovery List.

Previous accolades include: No. 4 on enRoute magazine’s 2018 list of Canada’s Best New Restaurants; Vancouver Magazine awards for Best New Restaurant (2018), Restaurant of the Year (2018 and ’19), Chef of the Year (2019), Best Gastown and Best French (2019 and ’20); consecutive top-five spots on the prestigious annual ranking of Canada’s 100 Best Restaurants (No. 5 in 2019, No. 2 in ’20, No. 3 in ‘22); and recognition as one of Monocle Magazine’s 50 Favourite Restaurants in the World in 2019.


Originally from Quebec, J-C has been a fixture on the Canadian culinary scene for more than 25 years. After voyaging west in 2004 and helming kitchens at a number of notable Vancouver restaurants he launched passion project St. Lawrence in 2017, where he indulges his razor-sharp focus, dedication to craft, and affinity for time-honoured traditions. Read more…

The dinner table is a magical place and Julie facilitates those special moments with style, precision and confidence. As a natural leader with experience in Vancouver’s top dining rooms, she demonstrates an acute attention to detail while presiding over the room each night to deliver a flawless guest experience.


Born and raised in Nottingham, England, Chef Colin Johnson started his career in hospitality in his teens. With his passion for French cuisine, Colin continued his career in London, at Bibendum with Simon Hopkinson and at the Greenhouse with Gary Rhodes. Colin has been a part of the St. Lawrence team since 2017. The fresh ingredients from trusted suppliers and the collaborative and creative work environment are some of his favourite parts of working at St. Lawrence, and of course, making the Pâté en Croûte.

4worldlovers: DQ has been a proud national sponsor of Children's Miracle Network for 30 years raising more than $100 million for Children’s Miracle Network. When a donation is given, it stays in the community, ensuring that every dollar is helping local children.