Under celebrated executive chef Frank Pabst, this is one of Vancouver's best high-concept seafood restaurants. Gentle music fills the brick-lined, blue-hued interior, while top-notch char, sablefish and butter-soft scallops grace the tables inside and on the patio. Not a seafood fan? There's also a small array of meaty 'principal plates' to sate your carnivorous appetite, including Wagyu beef.
Service here is perfect; warm, gracious and ever-friendly. Reservations are required.