Restaurant
C Restaurant
October 8, 2009
The astounding patio views—the busy marinas of False Creek paint the foreground, while the Burrard Bridge frames the setting sun—reveal watershed seafood cookery. Executive chef Robert Clark and restaurant chef Quang Dang are champions of sustainable raw product, made definitive in their hands (they know just when to get out of the way of their prime ingredients): outsized Kagan Bay scallops, potato crusted, with Walla Walla onion fondue; or seared Nass River salmon with nugget potatoes, farmhouse fromage frais, pickled cherry vinaigrette; or pan-seared sablefish, pork belly crusted potatoes, braised arugula, and brown butter concentrate—all reveal the sea just outside. C’s fish-friendly wine program dexterously marries vine to plate—and budget.
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