wisted Fork, you have to admit, is a great name for a restaurant. It would also be a great name for a band, or a pasta brand, or a cutlery company, or a jewelry line that only made pieces out of twisted forks. That would be cool.

The narrow, cozy bistro has a faux-fur banquet along one wall, thin, naked wooden tables, and simple cutlery and dishes. Also along one wall is an eye-catching range of pickled vegetables and fruits.

The menu feautres the standard French bistro fare – moules frites, duck confit – but also welcome additions like fried frog legs and a gruyère and onion tart with pear walnut chutney. A lavender creme brulee is said to be a large portion: enough for two to share at the end of a romantic, low-key dinner.

The co-owners, Mike and Andrea Leslie, and co-owners and executive chef, Corey Sullivan, spend seven years running The Wood restaurant in Fernie, one of the busiest ski resorts in BC. (There are photographs from artists based in Fernie on the walls.)