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West

Roasted Prok cheeks--main course

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West Review

Contemporary regional cuisine is the theme at this chic restaurant, one of the city's most innovative dining rooms. Among executive chef Quang Dang's creations are grilled quail with chanterelle mushroom tortellini, milk-poached sablefish with späetzle, and herb-crusted lamb served with crispy sweetbreads, beets, and pickled ramps. The decadent desserts might include pears sautéed in maple syrup and paired with a blue cheese biscuit, or a surprisingly delectable tofu "cheesecake" wrapped in a crepe and served with roasted pineapple. If you can't decide, order from the tapas-style "Elements" menu (C$8–C$15) or opt for one of the elaborate multicourse tasting menus (C$58–C$78), which include vegetarian, seafood, and meat options. Marble floors, high ceilings, and a wall of wine make the space feel simultaneously energetic and cozy.

    Restaurant Details

  • Credit cards accepted.
Updated: 05-08-2012

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