Vancouver Magazine

Owner Mario Enero and GM Jeff Morgan run these two large rooms with gentle precision. Cooking is top-drawer. Begin with carpaccio of buffalo tenderloin, duck spring rolls, or charred rare ahi tuna with togarashi spice. Split one of the excellent pastas such as the lobster tail ravioli with lemon chive butter sauce as a mid-course; then turn to the rack of lamb with green peppercorn, brandy sauce, or the seared red deer medallions with roasted garlic mash. The reserve wine list is well balanced with many selections from both the Old and the New World. The outdoor patio is worth a summer visit.