Long before it all became trendy, restaurateur John Bishop and former chef Denis Green made a commitment to serving only organic, sustainable cuisine when they opened Bishop's over twenty years ago. New chef Andrea Carlson continues the tradition, buying from small local purveyors and butchering pork and lamb herself for her elegant locavore dishes.
We loved: Berkshire pork with thyme-scented gnocchi.
Cactus Club at Bentall 5
The Cactus Club might be a restaurant chainwith five locations in Vancouver alonebut the company made two exceptional moves in 2008. It debuted a striking downtown location, filled with art by Andy Warhol and Jean-Michel Basquiat. And more importantly, it hired the superbly talented chef Rob Feenie, formerly of Lumiere, who has reinvented his signature dishes like squash ravioli into larger portions'and lower prices'for all locations.
We loved: Sablefish and tuna tataki (seared on the outside but the the center is left rare).
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This culinary landmark open since 1971 is slated to close in March 2010 due to the city's new security measures regarding its unorthodox locationin the industrial ship docking zone of Coal Harbor. Perched on the edge of the waterfront, the Cannery affords stunning water and mountain views, but the main attraction is chef Wayne Sych's Pacific Rim dishes that emphasize local ingredients like roasted mussels with pine nuts and steamed fresh Dungeness crab.
We loved: Oysters baked with wasabi mayonnaise.