Frommer's Review
I wasn't surprised when West won the Best Restaurant Award from Vancouver magazine in 2005, 2006, and 2007. Every meal I've had here has been memorable. This is a restaurant where details matter, high standards reign, and cooking is a fine art. And yet it's not stuffy or stiff. 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 caramelized scallops with apple curry vinaigrette or a ravioli of quail; for a main course you might find fennel and pepper crusted yellowfin tuna with watermelon radish and miso mustard; honey and clove braised pork cheeks; or lamb with wild mushrooms and sage and confit garlic gnocchi. For the ultimate dining experience, try one of the seasonal tasting menus -- a multicourse progression through the best the restaurant has to offer. An early bird menu is served until 6pm; 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 the kitchen.
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planning your trip.
