LOCO MOCO MANIA

Say aloha to Hawaiian brunch.

Later, poke: Loco moco, a towering combination of rice, hamburger patty and gravy, topped with an egg, is taking your place at the table. Invented in Hilo, Hawaii, in the 1940s, the dish remains a staple in its hometown, and at Nori’s Saimin and Snacks, the teri beef loco is drizzled with homemade teriyaki sauce for a sweet and tangy kick. Los Angeles’ Animal adds foie gras and quail egg to spam and hamburger for a meaty high-end breakfast. And at Bao Down in Vancouver, with a beef patty, garlic fried rice and sunny side up egg, the rest is mushroom gravy.

ANIMAL LOS ANGELES, ANIMALRESTAURANT.COM

BAO DOWN VANCOUVER, BAODOWN.NET

NORI’S SAIMIN AND SNACKS HILO ,HAWAII, NORISHILO.COM

As Air Canada’s Sommelier, Véronique Rivest, owner of Soif wine bar in Gatineau, Quebec, has selected wines from across the world exclusively for Air Canada Signature Class. À titre de sommelière d’Air Canada, Véronique Rivest, propriétaire du bar à vin Soif, à Gatineau, au Québec, a sélectionné des vins du monde entier exclusivement pour la Classe Signature Air Canada.