ishop's was a hit from the minute it opened, attracting an eclectic crowd with its well-prepared familiar food; casual, comfortable surroundings with romantic-like touches; and a decibel reading low enough to actually converse. Bishop's was, and still is, a restaurant for the young and the romantic.

Specializing in West Coast cuisine, heavy on fresh, regional produce, owner John Bishop stocks his two level room with an eclectic smattering of art works and simple flower arrangements. Bishop - with executive chef Dennis Green - has created a concept that is ripe for the area. Alluring and subtle, Bishop's generously spaced tables are draped in white and set before dark wood chairs with chartreuse cushions. Sight lines are low, allowing every seat a fantastic, pre-sunset view.

Bishop's anal retentiveness is evidenced by Chef Green's menu. As good as it gets, a simple refreshing house salad with arugula, shaved fennel, Parmesan and a light lemon dressing starts things admirably. A Steamed local black cod comes alive with a gingered crab broth; a plate of seared scallops is fragrant, but oddly rubbery, with lemon grass and chervil topped with a crisp potato pancake; a roasted boneless rabbit loin, served with leeks and a roasted pepper.

Desserts are generous and speak to the child in all of us. This is familiar food that attracts all walks of life: young hipsters, bankbook suits, special occasion families, and Kits neighbourhood denizens. Bishop's is a also a fashion trend mecca. The servers are polite, though not jovial or intrusive, but sometimes meander. Pious foodies may not worship Bishop's, though they do consistently make pilgrimages. - R.B.