West

Frommer's Review

I wasn't surprised when West won the Best Restaurant Award from Vancouver magazine in 2005, 2006, 2007, and 2008. Every meal I've had here has been memorable. The credo at West is deceptively simple: "True to our region, true to the seasons." That means fresh, organic, locally harvested seafood, game, and produce are transformed into extraordinary creations. The menu changes three to four times a week, but first courses might include fresh seared scallops with cilantro, ginger, and chives or biodynamic aged risotto with nettles, woodland mushrooms, and Parmigiano-Reggiano. For a main course you might find fillet of halibut with spinach sauce, watercress potato salad, clams, and mussels; roast loin of rabbit with green olive tapenade and braised artichoke; or bacon-wrapped chicken breast with endive tatin. For the ultimate dining experience, try one of the seasonal tasting menus -- a multicourse progression through the best the restaurant has to offer. A carefully chosen wine list includes a selection of affordable wines by the glass and half-bottle. If you're really into cooking, reserve one of the two "chef tables" adjacent to Chef Warren Geraghty's bustling kitchen.

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.

Back to Top