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Few rooms in the city package regional seafood with the attentive service and celebratory atmosphere of Blue Water (Gold), where chef Frank Pabst continues to coax incredible flavour from sustainable coastal species-whether they be white sturgeon with golden Chioggia beets or Qualicum Bay scallops atop a wild-rice griddle cake.
Fast on the heels of the buzzy Yaletown room is superlative Yew at the Four Seasons Hotel (Silver), where discreet servers deliver chef Ned Bell’s fine takes on local steelhead trout, octopus, Dungeness crab, and other oceanic gems. Bronze to Landmark Hot Pot: “In the highly competitive world of Chinese seafood restaurants, they are legendary for being the most fussy and ruthless buyers.”
Honourable Mentions to Tojo’s (“pristine sashimi”) and C.