For 16 years, this Vancouver classic with shamelessly romantic views over English Bay has stayed pretty much packed to capacity (reservations here are essential). At the end of the white linen–clad dining room with its walls of windows, chef de cuisine Peter Robertson helms the open kitchen and turns out some of the city’s best locally sourced Pacific Northwest cuisine. His multicourse, seasonally changing tasting menus include dishes like seared wild Pacific salmon, roasted breast and leg confit of Muscovy duck, and locally caught spot prawns with potato-and-pepper hash. The wine list has an especially good selection of whites from British Columbia’s Okanagan region.
Insider Tip: A take-out window may seem incongruous at a high-end restaurant, but Raincity sells fish-and-chips for about $8. Grab some for a sunset picnic on nearby English Bay Beach.