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4 Draught Picks Seafood Stal­wart

Lo­ca­vore David Gu­nawan broad­ens his widely hailed farm-to-ta­ble mantra at Royal Dinette (page 65), in the heart of the fi­nan­cial dis­trict. The space, re­laxed but el­e­gant, is a nod to the vintage New York diner. But it’s the chef’s art­ful use of or­ganic in­gre­di­ents that’s draw­ing rave re­views. Past favourites in­clude Pa­cific hal­ibut with grilled oc­to­pus and a bouil­lon of smoked pork and sea­weed (pic­tured); beef bavette tan­gles with a heady lob­ster mush­room ragout and tar­ragon; and the out­stand­ing six-course tast­ing menu. Find more, re­gion­ally fo­cused fare at the Four Sea­sons’ Yew (page 66), at For­age (page 67) at the Lis­tel Ho­tel, and at quick and ca­sual Com­mune Cafe (page 59).

David Gu­nawan pairs hal­ibut and oc­to­pus

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