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Executive chef James Walt has been a pioneer in the farm-to-table movement, and this sophisticated restaurant is a perfect expression of both his passion and his immense talent. The room is elegant but warm, with comfortably plush, curvy chairs and lots of wood details, including the long, glossy, cedar-colored bar. (If it looks familiar, that might be because it was featured on Gordon Ramsay’s “Hell’s Kitchen” back in 2009.) He features many local producers on his menu, and he’s certainly got some excellent options, especially from the nearby Pemberton Valley. But don’t expect anything rustic here: Everything is prepared with a beautiful attention to detail, from the exquisite small plates (many of which are sushi-inspired, like the octopus and prawn chirashi on sushi rice) to the well-composed mains, such as the local prawn risotto or beef cheeks slow cooked in red wine. Speaking of wine: Wine director Samantha Rahn picked up the sommelier-of-the-year award at the 2013 Vancouver International Wine Festival and oversees Araxi’s impressive 11,000-bottle cellar. If you can, try to join one of the al fresco long-table dinners Walt hosts in the summer.