The Cannery

Frommer's Review

At least some of the pleasure of eating at The Cannery comes from the adventure of finding the place. (Drive or take a cab because it's impossible to get there on foot or by public transportation.) Hop the railroad tracks, thread your way past a harbor security checkpoint, pass container terminals and fish-packing plants, and there it is -- a timber-framed rectangular building hanging out over the waters of Burrard Inlet. The interior, with its exposed beams and seafaring memorabilia, adds to the charm, but many come here for the view, one of the best in Vancouver. You'll find good, solid, traditional seafood, and ever-changing specials. Famous dishes include salmon Wellington (salmon, shrimp, and mushrooms baked in a puff pastry), smoked Alaskan black cod, and roasted mussels. Meat lovers can get a grilled New York steak or Alberta beef tenderloin. Chef Frederic Couton has been getting more inventive lately, but when an institution founded in 1971 is still going strong, no one's ever too keen to rock the boat. The wine list is stellar, and the desserts are wonderfully inventive.

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.

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