Resort Dining 2010

There’s no better place to ride out a storm than seated at a candlelit table in The Pointe at the Wickaninnish Inn (Gold) while the waves batter the beach outside and eagles skim past the picture windows. Chefs John Waller and Nicholas Nutting have fashioned a menu that is beautifully suited to the room: elegant, comforting, and very much of this place. Duck breast is smoked and glazed with chestnut honey, tender spaetzle finds harmony with sweet squash and mellow roasted garlic, while the simple boiled Dungeness crab is a national treasure. Sooke Harbour House (1528 Whiffen Spit, Sooke, 250-642-3421. Sookeharbourhouse.com), Sinclair and Fréderique Philip’s jewel box of an inn has led B.C. in local, sustainable, organic food since the 100-Mile Diet meant a long drive to A&W. Thirty years on, they just keep improving. The vast wine list is a living history of our province’s viticulture. Chic Fetch at Black Rock Oceanfront Resort (596 Marine Dr., Ucluelet, 877-762-5011. Blackrockresort.com) looks like something you might find in Yaletown, but the view of the rolling Pacific is decidedly Vancouver Island. Chef Andrew Springett’s fresh take on local cuisine is inspired. Honourable Mentions to Wild Apple at Manteo Resort (3762 Lakeshore Rd., Kelowna. 800-445-5255. Wildapplerestaurant.com) and Sonora Resort(Sonora Island, 888-576-6672. Sonoraresort.com).