According to 2018 Statista survey, nearly one percent of Canadians are vegan and 2.3 percent are vegetarian.
But that's an old survey. And it doesn’t nearly tell the story of all those folks who, because they feel for the animals or the environment or want to eat healthier or whatever, might opt to go vegan or at least veggie if only the food was a little more yummy and a little more prevalent.
And now, there's a brand new eatery on Front Street that'll satisfy on both counts. It's called "Stillfood Bistro & Cappuccino Bar " (after co-owner and founder Tyson Still) and it's full-on vegan. It'll also serve boozy drinks when its liquor license is approved, likely in July.
But more importantly, at least from our experience Friday morning, its version of vegan cuisine is really good.
Really good. We had one of the best eggs Benedict we've ever eaten within 20 minutes of walking into the joint Friday morning. From yolk to white to the hollandaise sauce on top, it was nothing short of scrumptious.
Yet there wasn't an egg to be found. How'd they do that?
Then we tried a plate of mushrooms that for all the world looked and tasted like a plate of scallops -- complete with accompanying sauce and fresh sprouts and veggies. Another home run.
Even the vegan Philly cheesesteak, in its original form one of the most animal-centric concoctions ever created, was wickedly tasty.
Granted, our most recent vegan experience was some time ago -- a grotesque tofu wiener that still haunts our nightmares. So we had little to go on.
But we can certainly say one thing. We will be back.
The restaurant, in the same space where vegetarian/vegan Wild Scallion operated 'til earlier this year, is the brainchild of a dude named Tyson Still and his wife Theresa Payton. And it all stems from a realization that hit ex-carnivore Still six years ago when he somehow made the decision to tour a slaughterhouse.
"I was instantly vegan," he said Friday, tearing up a bit in the process.
"I was 285 lbs. at the time. Lots of steak, lots of bacon, lots of eggs. And I completely changed my diet. I lost weight, about 60 lbs, and I feel healthier. It's been amazing."
The self-taught Still began his career in the kitchen in 2015, working as a chef in a northern BC heli-ski resort. He did that 'til COVID hit and the lodge shut down, then he moved on to an LNG gig near Kitimat.
"I was sitting in an airport," said Still, "and a guy from an LNG site told me they were opening a camp where people are coming in from Europe and they were looking for high-quality product. So I worked there as an executive chef for two years."
Still saved every cent of the big Kitimat bucks then came home to Penticton when it ended in late 2021. He'd already had has slaughterhouse awakening but he knew he wanted to continue his career as a chef. So when he and wife Payton took a Christmas vacay to Salmon Arm and spotted a "For Sale " sign on a likeable little café, he made a "straight cash" offer.
After some humming and hawing, the offer was accepted and Still and Payton (a business banker with Valley First credit union) had their space.
They renovated the café -- nothing too heavy -- and opened their all-vegan eatery in January of 2022. It was called Stillfood Bistro and Cappuccino Bar, which means the Penticton location is part of a two-restaurant chain.
"We were massively successful," smiled Still Friday morning as we shared that Philly cheesesteak. "We're the only vegan restaurant between Calgary and Vancouver on the Trans Canada Highway. We have people traveling from across the Okanagan, all the way down to Osoyoos, just to eat at that restaurant.
"So when we saw Wild Scallion pop up on the market, we jumped on it instantly."
They took possession May 5. They held a friends and family soft opening earlier this week, and now the grand opening Saturday is just a few hours away.
"We have a temporary liquor license for Saturday," said Still. "We paired up with Neighbourhood Brewery. We'll get some mimosas and have a party, all weekend. And all fathers get 25% off Sunday."
And then the restaurant, which seats 40 inside and 25 outside on its fenced patio, will settle into its long-term schedule -- a schedule that sees it open early throughout the year to catch breakfast and brunch customers.
"We have a full brunch lineup every single day," said Still. "I've developed a vegan egg. The yolk cracks like a real egg, it tastes like a real egg."
We tell him we're aware, reminding him of our awesome experience with the eggs Benedict. This brought a big laugh from the amiable Still as he continued listing other brunch-y highlights -- French toast, avocado toast, mushroom toast, Mexican fiesta bowls and more.
For lunch and dinner, Stillfood offers stuff like bowls, wraps, burgers, sausage rolls and salads --- none of it from animals.
"Up in Salmon Arm," he said, "70% of my clientele is not vegan. Even meat eaters leave us great reviews."
Moreover, Still tells us that virtually everything on the menu is developed over weks or months and made on premises. That includes desserts like cheesecake, cinnamon buns, cupcakes and muffins. Much if it is gluten-free too.
Still is particularly psyched about the "Tug 6" coffee.
"We've worked with them from the beginning," he said of the Kelowna-based outfit. "They have very high quality standards."
Once the commercial blenders arrive, they'll be doing ultra-healthy shakes too.
But not all the future fun is confined to the main floor. When Still and Payton bought the place, they didn’t just buy the business. They bought the entire 75 Front Street building. And they plan to put both floors to good use.
"We have plans down the road for upstairs," said Still. "We want a cocktail lounge up there with a rooftop patio (that overlooks parts of Okanagan Lake) and a wood-fired kitchen.
"It'll be a completely different business than we have down here. The food will be wood-fired, there'll be cocktails. It'll of course be vegan too."
Still expects it'll take a "couple years" for the plans to come fruition. In the meantime, he's looking at bringing in live music downstairs certain days of the week.
And he believes Stillfood will remain open when the tourists go away -- even in the dead of winter.
"We succeeded in the winter in Salmon Arm," he said, "pairing with wineries and doing four-course meals with them. And there's only a certain amount of wineries up there. So we're stoked to be here with bountiful wineries."
Before we let him go, we forced the issue on the glorious eggs Benedict, asking if he'd give any clue as to how it's made.
"Well," he laughed, "it's eggs benny with no henny. The smoked salmon is carrots, the yolk comes from tomato. And there's real avocado in there.
"As for the Philly cheesesteak, it's the same one you'd eat at any restaurant, except with plants."
Gee, thanks Tyson.
After the big day tomorrow (Saturday), the restaurant will operate from 8 am to 7 pm Thursday through Saturday and 8 am to 5 pm Sunday and Monday. It will remain closed Tuesday and Wednesday until sometime in July, when it will move to six days a week.
For more info on this tasty new vegan option, turn here.
