Vancouver’s Oldest Family Restaurant Serves Up a Roast Beef Dinner That Reminds Guy of Mom
“On Triple D we love visiting the joints that are part of history,” Guy declared as he crossed the Lions Gate Bridge into North Vancouver, British Columbia. His destination? The oldest family-run restaurant in Vancouver—a place that’s been serving customers since 1926.
Second-generation owner Chuck Chamberlain took over the joint after his parents opened it nearly a century ago. As Chuck explained, “When mom and dad started, they had no idea on how to cook. The restaurant was more of a meeting place at that time.” But today? Folks come for the food.
From Globe-Trotting Chef to Canadian Cooking
The man behind the kitchen magic is head chef Zubite, who cooked in restaurants around the world before making his way to Canada. His reason for the move? “Because I wanted to learn Canadian cooking,” he told Guy. It’s that blend of international experience and dedication to Canadian comfort food that makes this spot so special—much like other e Pepe Arancini where chefs bring their own unique backgrounds to classic dishes.
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The Canadian-Style Roast Beef & Gravy Dinner
Chef Zubite walked Guy through the preparation of their signature Roast Beef Chopster Lunch. The technique starts with scoring the top of the beef, then massaging in grainy mustard and Montreal steak spice. The roast goes into the oven at 350 degrees for about an hour and a half.
But the real star might be the gravy. Zubite scrapes all the beef drippings—”all this goodness,” as he called it—from the roasting pan into a stock pot. Once it’s brought up to a nice sizzle, he adds flour. When Guy asked where the au jus came from, the answer was simple: they make their own beef stock by browning the bones.
“Look how dark and rich and beautiful that is,” Zubite said as the gravy thickened. Then came the slicing. “Would you like the big one?” he asked Guy. The plate came out with beautiful gravy poured over everything, served with two knives and forks.
Guy’s Verdict
After taking a bite, Guy’s reaction said it all: “That’s outstanding roast beef dinner. Very tender, and honestly, it reminds me of mom’s.”
There’s no higher compliment on Triple D than comparing a dish to home cooking. This Vancouver institution has clearly figured out what comfort food enthusiasts crave—a sentiment you’ll find echoed at spots serving dishes like ‘s Wild Mushroom & Sun-Dried Tomato Farr, where traditional techniques meet quality ingredients.
Tips from the Kitchen
Score and massage: Don’t just season the surface. Score the meat and work in that grainy mustard and Montreal steak spice so the flavors penetrate.
Save every drop: Those pan drippings are gravy gold. Scrape up every bit of fond from the roasting pan—that’s where the depth of flavor lives.
Make your own stock: The secret to restaurant-quality gravy? Homemade beef stock from properly browned bones. No shortcuts.
This North Vancouver landmark proves that nearly 100 years of family ownership and a chef who traveled the world to learn Canadian cooking make for one unforgettable roast beef dinner. Find this spot and hundreds more Triple D destinations in our restaurant directory.