Restaurant
Yew
October 9, 2009
The Four Seasons Hotel made the right move two years back when they gutted their dated Terrace Restaurant to make room for Yew, a stunningly beautiful 200-plus-seat room that showcases plenty of local product through the talents of chef Oliver Beckert. The casual front lounge has proven very popular with the post-work drinking class, while the dining room sits as many hotel guests as it does local foodies. Lots of wood and a B.C. colour palette of light greens, greys, and blues surround a glassed-in private room-cum-wine cellar (there’s a massive list, all available by the glass if you buy at least two glasses). Beckert has nailed the small plates genre and larger plates are just as well conceived. Start with fresh local seafood laced with Latin accents and finish well with braised beef short rib rigatoni ($22). Service is exemplary. 
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