Vancouver

Chef David Hawksworth’s menu exhilarates the senses, with ample local color and bold seasonal inspirations. — BlackBook

Regional cuisines from across India are found at Vij's, which has been serving Vancouver since owner Vikram opened his first location in 1994 — Travel + Leisure

Crisp, modern, and breezy space with regatta-worthy décor, much of it (like the whimsical nori lamps and chandelure) built by Chef Gord Martin’s energetic sous-chefs. — BlackBook

“Exquisite seafood, beautifully plated” draws fans to this still “busy” Yaletown “scene” set in an “elegant and spacious” converted warehouse and offering “the finest and freshest from the sea”. — Zagat

Belgian-inspired and perpetually packed with hip, youngish locals, Chambar has the feel of a Prohibition-era speakeasy. — Concierge

Chef Andrea Carlson’s ever-changing menu features house-made cheeses, the freshest seasonal produce, and traditional favorites bursting with glorious flavor. — BlackBook

You can choose your own dining adventure at this charcuterie hideout where patrons pick three items from a rotating selection of meat, cheese and “condiments” – such as almonds or cornichons. — Rough Guide

This moderately priced Thai menu brings this Asian cuisine to a new level. The bar sends out equally exotic cocktails. — Fodor's

Highlights from L'Abattoir's seasonal menu have included poached steelhead and crunchy potato salad; snails and pine mushrooms with crispy chicken skin; a twist on surf '˜n'™ turf. — Gayot

Bao Bei is a beacon of new life in the neon night of Vancouver's Chinatown, thanks to the inspired cuisine of owner Tannis Ling. — Concierge

A sandstone fireplace divides the lounge area from the restaurant with its raw bar and open kitchen, but you can order from the same menu wherever you sit. — Frommer's

Cocktails complement the sophisticated flavors at this innovative Indian restaurant. — Gayot

Hands-down the best sushi restaurant in Vancouver. — Concierge

Ingredients are delivered fresh daily to Chef David Gunawan, who transforms them into whimsical, delicious dishes, or rather they appear in unexpected cocktails. — Travel + Leisure

Gold walls, terra-cotta tiles, and a crowd-pleasing modern Italian menu make this Tuscan-inspired restaurant appropriate for a business meal, a romantic tête-à-tête, or a relaxing dinner. — Fodor's

A fragrant seafood stew, cioppino is the signature dish at this lofty candlelit room. — Fodor's

Chefs prepare classic Alsatian-inspired food (such as the signature onion tart) at this long-established downtown restaurant. — Fodor's

“Renowned butter beef”, “fantastic” chicken wings and other “cheap” Cambodian-Vietnamese eats satisfy diners who “need a fix” at this “casual”, family-run kitchen in Chinatown. — Zagat

Though every Vancouverite has a different (equally strong) opinion about the city’s best sushi-and-Japanese restaurant, the upscale, hip Kingyo gets consistently high marks. — Travel + Leisure

“Divine” handmade pasta and other “thoughtful”, “modern” Italian fare with “bold flavours” merits “waiting for a table” at this “rustic”, “welcoming” trattoria. — Zagat