Restaurant
Cactus Club
October 9, 2009
All of Cactus’s dining rooms showcase quality menu items, like juicy two-fister burgers, fiery portobello fajitas, and perfectly dressed salads. Iron Chef Rob Feenie set tongues wagging when he joined Cactus in February 2008 as the new “concept food architect,” a testament to how seriously this city takes its casual-fine-dining restaurants. Look for chef Feenie’s featured recipes like the soy-sake marinated sable-fish—buttery, slightly sweet, and served with fingerling potatoes, shiitake mushrooms, and steamed asparagus in a pure dashi broth. A soaring new room in the Bentall 5 Centre downtown sets the stage for suits and their playmates.
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