POPULAR VOTE & SEAFOOD Coast Restaurant
1257 Hamilton St.; 604-685-5010.

Hook Fresh West Coast and globally sourced seafood is served in a boldly contemporary, two-tiered space, with a feature wine wall and bustling kitchen.
Line Chef Josh Wolfe runs his kitchen to the max, with revolving specialties such as wild salmon ravioli with Dungeness crab sauce, seven-spice Ahi tuna and a wide choice of freshly grilled fish.
Sinker The large communal chef’s table, front and centre, where Wolfe orchestrates some of the city’s best tasting menus. Book ahead.

Seafood Honourable Mentions C Restaurant
, The Cannery Seafood House

Birks Silver Service Award
To the stranger in town, the concierge is invaluable—and the advice offered is varied, in response to sometimes unusual requests. But the most common questions relate to dining choices. The city’s premier hotel concierges, members of Les Clefs d’Or, have chosen Coast Restaurant for consistently meeting or exceeding their clients’ expectations. In the heart of lively Yaletown, Coast is renowned for its outstanding seafood and contemporary setting that appeal to locals and visitors alike. Where congratulates Coast on receiving the concierge vote of confidence—a heady compliment indeed.

BC CUISINE Salmon House On The Hill
2229 Folkestone Way, West Vancouver; 604-926-3212.

Find High overlooking West Vancouver and Georgia Strait, the tiered, cedar-trimmed interior—reminiscent of a traditional Native longhouse—evokes genuine West Coast character.
Forage A year-round menu pays tribute to all parts of the province, emphasizing ingredients well beyond salmon.
Feast The seasonal menus are keenly awaited, but the kitchen celebrates regional bounty year round, with the likes of seared Atlin Lake Arctic char, Peace Country lamb chops and Queen Charlotte halibut.

Honourable Mentions Coast Restaurant, Raincity Grill

BEST NEW RESTAURANT 2007 Fuel Restaurant
1944 W. 4th. Ave.; 604-288-7905.

From a field of over 30 newcomers, selecting just one restaurant is no easy task. Vancouver is awash in openings—and the calibre is high. But Fuel seduces with its simplicity: a kitchen looking right onto the street, plus front-and-centre seats to catch the action. On the (stunning) plate, owners Robert Belcham and Tom Doughty truly do celebrate all things local and seasonal.
Must Tastes The menu changes weekly, but look for confit leg and poached breast of Polderside organic chicken; and seared rare Albacore tuna with Stoney Paradise sungold tomatoes.
Don’t Miss A sip of Tom Doughty’s very own Montagu Cellars Three Barrel Merlot.

Other Worthy Debutants
Bistrot Bistro
Boneta
Cobre
Gastropod
Goldfish Pacific Kitchen
Italian Kitchen
La Buca
So.cial at Le Magasin
Transcontinental

Where SUSTAINABLE SEAFOOD AWARD Blue Water Cafe
1095 Hamilton St.; 604-688-8078.

One of the few restaurants to successfully bridge western and eastern culinary cultures, Blue Water has long focused its efforts on premium seafood. Chef Frank Pabst is adamant on the use of only wild and sustainably harvested seafood, while raw bar cut master Yoshi Tabo is one of very few sushi chefs (at least so far) to embrace such a mantra. When fresh salmon and halibut swim from seasonal view, chef Pabst celebrates with his menu of Unsung Heroes, lesser-known species such as sardine escabeche, mackerel with beets, cured herring tartar and grilled Humboldt squid, all in a tasting tower for two.

This award is presented to the restaurant that best exemplifies practices of sourcing, serving and promoting sustainable species, as outlined under the Ocean Wise Program. The conferring committee represents the BC Seafood Alliance, David Suzuki Foundation, Vancouver Aquarium Marine Science Centre and Where Vancouver.

ITALIAN Cioppino’s Mediterranean Grill & Enoteca
1129-1133 Hamilton St.; 604-688-7466.

It’s a Fact! Yaletown’s pre-eminent Italian room draws accolades for its fresh ingredients, polished service and superior cellar. But, ultimately, passion drives owner-chef Pino Posteraro, who says, “For me, cooking is a necessity.”
The Buzz Everything flows from the open kitchen—including the chef, who always takes time to greet his customers.
Top Tastes Veal osso buco Milanese with saffron risotto; spit-roasted duck breast with confit. And truffles with anything. Right now.

Honourable Mentions Il Giardino di Umberto, CinCin

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