June on Cambie: Inside Vancouver’s Trendy New Restaurant
There’s a certain kind of buzz that follows a restaurant before it even opens. To those in the know, it starts in group chats and Instagram comments, picking up speed with every soft-launch story, every menu leak, every half-teased photo of the space still under construction. Vancouver’s June on Cambie has had that buzz in spades.
Maybe it’s the team behind it — the same crew that brought us The Keefer Bar, one of the city’s best-known cocktail spots. Maybe it’s the promise of French-inspired West Coast food, which feels just fancy enough to be special without scaring off the people who still just want a really good burger and fries. Or maybe it’s just that right now, this is the place everyone’s talking about.
June officially opened its doors in April, taking over the old Biercraft space in Cambie Village. The reservations booked up fast. The vibe? Equal parts neighbourhood hangout and night-out destination. The kind of place you come to because you’re curious, but stay for one more cocktail because the room feels too good to leave.
We had to check it out.
If you’ve ever heard of, or tried to get a table at The Corner Store in New York, you know what it means when a restaurant becomes more than just a place to eat. It becomes a scene. Where the food is half the story, and the other half is who’s sitting at the bar, what’s landing on the table, and how fast it’s showing up on TikTok.
June on Cambie feels like Vancouver’s first answer to it.
There’s a certain energy here, a little wink that says, we know you came here to look and be looked at. The dishes show up to the table already camera-ready, no filter needed. The plating is tight, the colours pop, and the choices feel playful but still smart. It’s not just about being fancy — it’s about being interesting.
Take the butter service here, for example. It doesn’t just land on a plate. The butter comes tucked inside a tiny wooden barrel, cut right at the table. Simple move, big impact. People reach for their phones before they even reach for the bread. And honestly? Fair enough.
It’s hard not to compare these kinds of moments to the Corner Store’s spinach dip, which has gone from a menu item to an icon. Same goes for the Corner’s pizza rolls with honey and ranch, and of course, that sour cream and onion martini with the chips on the side. Gimmicky? Maybe. But good enough that it’s also memorable. That’s the line these places are walking.
At June, the “Mini Hammies” and the “June Dog” feel like they’re made for the same kind of fame. Late-night snacks dressed up just enough to feel special but still familiar enough to hit the nostalgia button. The frog legs with lime mignonette? Another perfect example. It’s a dish that could feel stuffy in the wrong place. But here, it comes out crispy, juicy, and a little cheeky …Don’t take this too seriously, but yeah, it also feels right if this is your new favourite spot.
The cocktails play into this vibe too. Drinks like the Sunflower Mauresque or the Blue Fizz are designed to catch eyes across the room. You see someone at the next table sipping on something blue with a perfect foam cap and a carved ice cube shining like a gem, and it’s hard not to want one for yourself.
It’s this mix of classic and unexpected, comfort and show-off, that makes June feel so much like what’s happening in the best spots in New York right now. This isn’t fine dining with a white tablecloth and a lecture about the tasting notes of your amuse-bouche. This is fine dining that knows how to have a little fun. That’s the New York part. And thanks to June, it fits right into Vancouver as well.
Here’s the thing about June on Cambie: the menu reads like it wants you to order everything. And after a few plates hit the table, you kind of want to.
Let’s start with the crab dip and spiced madeleines. This dish feels like the moment where June lets you know they’re playing the long game. The crab dip is rich and creamy, brightened with just enough lemon to keep it from going heavy. But the move here is the madeleines — tiny, golden, slightly crisp on the outside and soft inside. Forget bread and butter; this is how you start a meal if you’re trying to win hearts.
Right behind that came the frog legs with Espelette, BC honey, and lime mignonette. The frog legs are fried just right — juicy, crispy, and packed with flavour. The lime mignonette gives it that punchy kick that makes you wish the plate came with a straw so you could drink it. (We didn’t. But we thought about it.) Also, frog legs on a menu? That’s just fun.
The Paris Tartare, made with Haidacore tuna, quail egg, and toasted brioche, feels like the grown-up version of your favourite bar snack. Clean, bright, and plated for a pre-bite photo.
For mains, we went for the Pasta for Rachel, a dish that’s already on its way to becoming June’s cult favourite. One big sheet of ravioli, soft and silky, soaked in almond, saffron, and brown butter. It’s rich. Like, really rich. And beautiful.
The mussels in fino sherry and chili are another must-order. They come with petite frites on the side, and you’re going to want extra bread to soak up the sauce. Trust us on this. That’s always the move.
The Halibut with spring vegetables, finished with almond and saffron, hits that balance of light and comforting. The Steak Frites, offered as either NY Strip or Bavette, lands classic with a twist — brandy sauce, crème fraîche, fries, mustard mayo on the side. It’s the kind of plate that feels perfect whether you’re leaning into a proper dinner or just here for drinks and a steak with friends.
Speaking of drinks, the cocktail list at June is stacked. You could spend a whole night just working your way through it. The Sunflower Mauresque stands out — Pernod, fino sherry, tarragon, sunflower orgeat, lemon, milk, soda. Sounds like a lot going on, but it completely lands. The Blue Fizz, with vodka, lime, calpico, blue banana, and egg soda, is as fun to drink as it is to describe. We also hit the Genmaicha Clover Club (grappa, gin, lemon, raspberry, horseradish, honey, egg white) — a drink that feels fancy but not fussy. And the Mushroom Old Fashioned? Earthy, smoky, and smart without trying too hard.
And then there’s the martini list. June keeps it serious here — four versions, all poured from the freezer. The Burnt Gibson, with persimmon mignonette and a little mist of Islay, nails that balance between classic and cool.
If you’re not doing cocktails, the wine list keeps things tight but interesting, with a solid mix of French picks and some thoughtful BC bottles. There are also a few sakes, sherries, and low-ABV options if you’re leaning lighter.
For dessert, we went for the milk chocolate mousse with hazelnut ganache and Frangelico, and the rotating soft serve, which was a cherry sundae play when we visited. The mousse hits that perfect sweet spot — light, fluffy, not too heavy. The soft serve is smooth, playful, and a nice end to a night of snacks and sips.
What makes the food and drinks at June feel so right isn’t just the flavours and exciting recipes — it’s how well everything fits into the vibe. The menu is designed for sharing, for snacking, for leaning back in your chair while someone at the next table leans over to ask, “Hey, what’s that?”
It’s not trying to be precious. It’s not about ten-course tasting menus. It’s not about “doing things a little differently here.” It’s not about wacky garnishes and goofy tableside service for the likes. This is the kind of spot where you can roll in for a martini and fries or sit down for a full spread with the whole crew — girls’ night, guys’ night, date night, doesn’t matter.
There’s something about the way this place mixes good food, good drinks, and just the right amount of scene that makes you stop and ask — Is this Vancouver’s first real “New York” restaurant moment?
June on Cambie makes fancy fun.
And the big question: what’s going to be the dish that sticks? The dish that has tourists starstruck when they see it actually arrive to the table. The one we’ll see on TikTok and Instagram for years…The Corner Store has its spinach dip. Carbone has the spicy rigatoni. Torrisi has the tortellini.
Have you been? What do you think it will be?
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