Frommer's Review
Since opening in 1997, the popularity of this trendsetter hasn't flagged for a moment, and at the 2006 Vancouver magazine restaurant awards, it snagged "Best Seafood" and "Best Chef" honors. The waterside location on False Creek is sublime, opening out to a passing parade of boats on the water and people on the seawall; the dining room is a cool white space with painted steel and lots of glass. Ingredients make all the difference here: The chef and his highly knowledgeable staff can tell you not only where every product comes from, but also the name of the boat or farm. Expect exquisite surprises and imaginative preparations: For appetizers, fresh B.C. oysters with a tongue-tickling saffron anise cream and juices of jalapeño and cucumber, or watercress salad with sablefish and scallop sausage. Mains are artfully created: grilled ultrarare albacore tuna sits atop creamy couscous with charred lemon and caper condiments. Give chef Robert Clark a chance to show off, and order the nine-course sampling menu as you watch the sun set over the marina. Excellent wine pairings, too.
Note: This information was accurate when it was published, but can change without
notice. Please be sure to confirm all rates and details directly with the companies in question before
planning your trip.
