Restaurant
Pear Tree
October 1, 2008
Elegantly renovated in gold, oak, and ebony, the room warmed with earth tones and organic textures, there’s now enough space to hold over 1,200 wine bottles in the dining room alone (their expansion was in late 2006). Scott Jaeger’s menu (he was captain Team Canada at the 2007 Bocuse d’Or culinary competition, and chef of the year for Vancouver magazine’s 2007 restaurant awards) is slim and precise, most dishes are impeccably balanced: opt for lobster cappuccino, or a beef tenderloin with stilton and Cinzano jus. Finish with a heavenward chocolate ganache with fleur de sel—as lovely as it is unusual. There’s a clear commitment to the use of regional ingredients here. Wine list is value-oriented and includes an eclectic reserve list. Impeccable and knowledgeable servers. 
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