Best Seafood: Blue Water Cafe

Sure, it’s a hot spot for celebs and high rollers, but Blue Water Cafe (Gold) doesn’t rely only on scenester status to draw a crowd. What really keeps diners coming through the door is Frank Pabst’s expert, understated way with wild and sustainable species, and faultless sushi from Yoshihiro Tabo.

C Restaurant (Silver) surfaces here for many reasons: for sustaining sublime cooking and smooth service in a year of change; for flavours that are vibrant, delicate, and earthy by turns; for continuing to take the lead in sourcing sustainable ingredients and now greening its restaurant operations. Executive chef Robert Clark not only know what kind of seafood he’s serving, he knows when and where it was caught—and the name of the guy who caught it.

Here’s a riddle: where is it that Vancouverites are willing to line up outside, even in a cold and wet winter, for a taste of zippy fish tacos, vibrant ceviche, and buttery deep-fried halibut (not to mention the rich oyster po’ boy)? Only at dockside counter Go Fish (Bronze).

Tojo’s and Coast received Honourable Mentions.

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