Rod Butters, one of B.C.'s best-known chefs, created this contemporary eatery to deliver a culinarily interesting yet casual dining experience. The restaurant's interior is simple, with an open kitchen, a 21-foot communal table, and exposed brick and beams revealing the historic building's architectural roots. The kitchen emphasizes seasonal, locally sourced fare, and is not afraid to offer chili dogs (made with merguez sausage) or cheeseburgers (topped with artisan cheddar or blue) alongside more innovative dishes. Look for wild boar scallopini or bison meatballs and jumbo scallops paired with a root vegetable torte and celeriac fondue. If you're into desserts, the "liquid" variety are worth every moment; a favorite is Ripple-icious: buttermilk rippled with espresso, and punched with vodka and Baileys. P.S.: The name is pronounced "Rod's."