End Dive.

Tucked on the edge of Chinatown, End Dive is a refreshingly unconventional, 19-plus pescatarian spot that pays homage to Victoria’s former dive bars while delivering serious culinary ambition. Co-owners Tod Newton, Mat Clarke, and Kara Martyn have bypassed the standard steak-and-seafood formula to focus entirely on local fish, hyper-regional produce, and inventive ferments. The kitchen relies on techniques like dry-aging, curing, and smoking, turning out shareable plates that range from smoked salmon belly with black-lime remoulade to deeply flavorful roasted cabbage. Backed by a beverage program of natural wines, ciders, and craft cocktails, the mood here is grown-up, cool, and intentionally DIY. It is a highly specific, vegetable-forward coastal tavern that feels entirely rooted in Vancouver Island.