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The Pointe (Gold) hits the mark with gracious service and adventurous cooking-from the seasonal tasting menus of Nicholas Nutting to pastry chef Matt Wilson’s deconstructed dessert list. The new craft cocktail program is becoming as much of a draw as the breathtaking view.
Chef Robin Jackson of Sooke Harbour House (Silver) continues his love letter to Sooke’s bounty, with wild and foraged food from the neighbourhood, meat from local farms, and fish from spitting distance.
Fab fish tacos (developed long before anyone else thought they were a good idea) are still the draw at Tofino’s SoBo (Bronze), but Doug Kimoto’s spring salmon, chunky Left Coast seafood stew, and Thai chicken roti with homemade flatbread and slaw are all of a piece and serious about provenance.
After moving from its tiny house to Unsworth vineyard, Amusé (Honourable Mention) enhances already first-rate food with lunch, brunch, and lounge service.
Dan Hudson of Hudson’s on First (Honourable Mention) is making magic in the Cowichan Valley with confident, assertive, roots-conscious food (black pudding, bubble and squeak), terrific service, and a handsome heritage location.