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For two years running, Jack Evrensel’s Blue Water Café collected the silver award for Best Seafood Restaurant at a local Restaurant Awards event. Meanwhile, back in the kitchen, Frank Pabst, executive chef and Eleanor Chow, pastry chef are proving to be a dynamic new match to Blue Water’s established sushi chef Yoshi Tabo. But perhaps one of Vancouver’s favourite things about Blue Water – after the food – is that the Vancouver Canucks hockey team players often drop in for a healthy seafood nosh after a home-ice game.
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This hip and colourful room is not just a pretty face – the food is excellent, and service discreet. We’ve enjoyed many business lunches at Indigo, and the occasional romantic dinner there, too. Another hot spot is Café One (in the same hotel), where they make a point of catering to the business traveller. Tables at Café One have been positioned to provide lots of room and a degree of privacy; tables have seating for four – meaning that two people meeting have space to spread things out.
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Vancouver’s only impartial restaurant review database – evalu8.org – gave Mosaic a resounding five-star rating. The newly revamped and revitalised restaurant at the Hyatt Regency Vancouver is a destination must for diners who seek the West Coast dining experience at its best. With Chef Chad Minton at the helm of Mosaic Bar and Grille, hotel cuisine at the Hyatt is undergoing an exciting culinary Renaissance. If you try nothing else, it must be Chef Minton’s baby artichokes which are to die for.
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Japanese tapas is/are the hottest new food trend in Vancouver, and Umami has its finger squarely on that button. Owner Hiro Shintaku likes to think of this as a wine bar with good food; the wine list is, indeed, nice and friendly. The food is actually Mediterranean mixed with Japanese. The tuna spring roll wrapped in nori and shiso leaves, soy, mirin, balsamic and red wine reduction is a winner.
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West joins four-star winners across North America, and is the only new Canadian recipient to be among the top two per cent of hotels and restaurants listed by the Mobil Travel Guide. This is Vancouver dining at its best: discreet, elegant, no raucous music and the splendid food creations of talented executive chef David Hawksworth. But note: If you don’t reserve well in advance, you might be disappointed. A must-try: carmelised Belgian endive with citrus and peanut vinaigrette.
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