Locally sourced seafood, a perfect patio, and white-linen service define this snappy spot on the seawall at False Creek. Views across the water to Granville Island—both on the deck and from the airy duplex dining room—keep diners distracted while chef de cuisine Quang Dang and executive chef Robert Clark prepare seafood dishes like smoked sablefish in a brown butter–sherry vinaigrette, herb-crusted sockeye, and maple-glazed scallops with creamy orzo and dollops of zucchini relish.
Insider Tip: Call ahead and request the “chef’s plate” of appetizers, a visual stunner generally reserved for special guests. It includes bite-size morsels of seafood and vegetables on long wooden skewers, all standing vertically on a clear acrylic “board.”
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