Vancouver Magazine

The menu, like chef David Hawksworth himself, is tasteful, quietly confident, and fastidiously turned out. Yellowfin tuna ceviche ($17)-with avocado, crispy amaranth, pecan, and cilantro-is a marvel of complementary textures. The wild card on the seafood-oriented menu (salmon, sturgeon, halibut, scallops, trout) is jungle pork curry-a worthy diversion. There's no linen on the table, but the fresh-tied lilies, modern chandeliers, and sparkling, see-through wine room create a casually elegant effect. Video: Chef David Hawksworth demonstrates how to make deconstructed modern surf'n'turf

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