Chef Jeff Van Geest is a champion of regionally sourced ingredients: the bison for his carpaccio, the halibut for his roasted fish, and the goat cheese to pair with his pork tenderloin all come from around British Columbia, and the wines, including many by-the-glass options, are all B.C.-made as well. With dishes like a salad of beets and tea-smoked duck, crisp cornmeal-crusted oysters, or braised veal cheeks paired with mustardy potatoes, Van Geest structures his West Coast menu into small, medium, and large plates, so you can assemble a meal to suit your appetite. The minimalist storefront is stylish but simple, the better to highlight what's on the table.
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