Don't be put off by the space-age name—the first-rate fare coming out of young chef Angus An's kitchen is inventive and grounded in local, organic ingredients. At this Kitsilano bistro, done up with white tablecloths and honey-colored woods, you might find a warm salad of chanterelles, fava beans, and squid; or salmon and pea shoots enlivened with a wasabi sabayon. The chef is a fan of the sous vide technique, too, where meat or poultry is sealed in plastic (a sophisticated version of the boil-in-bag technique) and slow-cooked, creating dishes such as tender chicken breast served with an Asian-flavored pesto. The chocolate fondant with Earl Grey syrup or lemon tart with fresh basil are sweet endings.
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