easons in the Park maintains a spot at the top of any list of restaurant patios, for one reason in particular: This perch at the highest point in Vancouver is to lovers what heaven is to Christians. The atmosphere here is subdued and peaceful, but something about the magnificent vista over the gardens and treed hills of Queen Elisabeth Park, and north to the sequined north shore mountains creates a magic unparalleled in this city.

My dining companion and I settled into these comfortable surrounds with a Seasons’ Martini and luxuriated in the warmth of the overhead heat lamp. Attention to detail is remarkable, and Brendon, our server, seemed to anticipate our needs without encroaching on our spiraling conversations. The butter is served cold, and the bread warm, an oversight at so many overrated establishments.

Chefs Dino Gazzola and Doug Scott’s menu is a slowly evolving list of local fare and imported items presented in west coast fashion. Though nothing is particularly inventive, the ingredients are fresh and the final product is uniformly rewarding.

The baked Chinatown BBQ Duck Rolls are a popular appetizer, served crisp and stuffed with julienne vegetables and slivers of savory duck meat. But this tasty appetizer had nothing on the seared Atlantic scallops served with sliced mango, Parmigiano Reggiano and reduced balsamic vinegar – ingredients that speak to the palate in terms both ancient and truthful.