Cassis Bistro
It appears that we had underestimated the word-of-mouth buzz about Ben Coté’s elegantly simple, modern tapas fare. Cassis - located across from Wilson’s on the lesser traveled West Pender Street - might be oddly placed, barely adorned, and serving a wickedly hodgepodge menu. But this little eatery(co-owned by Daniel McClintock and Sam Wilcox) is a favourite among local food aficionados on a budget. The industrial spot lives up to its name - read into that what you may - diners feel like they're visiting someone's bustling kitchen. Sit by the open kitchen and watch the staff cook homemade panini (you’ll never once see them spit on a meal, that’s Denny’s territory), or set up shop at the bar and watch the drunken theatrics. – R.B.




Chambar
Chambar is a glowing gem of a restaurant on the dark edge of Beatty Street. Since opening, Chambar has steadily become one of the busiest places to eat, drink and be ridiculously merry. The staff is dynamic, knowledgeable and timely. They’re oozing an effortless, first-rate service(literally, be careful that they don’t leak any on you). The fact that all the employees are runway stunning doesn't hurt the experience either. The space is a provocative and open environment designed with exposed brick, wood beams, and leather banquettes. The menu—created by Belgian chef Nico Schuermans (London's Savoy Hotel)—is Belgian with a dash of innovation, distinctiveness, and eccentricity. I knew that Belgium was good for more than Van Damme. - R.L.




CinCin
CinCin's warm, comfortable décor, high ceilings and arched windows provide an Italian/Mediterranean feel. It's the sort of place where you can get an amazing Italian dinner and a bottle of wine while ogling the ongoing Robson Street parade (and possible ogling a few less wholesome things as well). The menu that changes seasonally, but popular mains - pizza with duck confit and sun-dried tomatoes and the parma prosciutto pizza with, roasted garlic, asparagus and fontina – ain’t going anywhere. Best of all is the extensive wine list that offers a variety of Old and New World Wines with thousands of bottles being housed in one of the finest wine cellars (with dozens by the glass) in the city, which caters for parties of up to 30. Manager/ Sommelier, Sebastien Le Goff administers his eminent French charm and warmth to the CinCin clientele. - R.B.




Coast Restaurant
Emad Yacoub and Shannon Bosa-Yacoub (Glowbal, Afterglow) have out-done themselves with a hip and unfussy Yaletown space. Designed by David Nicolay (designer of Crush and owner of Tangerine), Coast is surprisingly sexy and sophisticated for a bright and open environment. Coast serves up creative and unusual pairings, such as Tunisan Seabass and fried plantain slices. Plump East Coast lobsters come seared with a subtly balanced, ever-so-tangy butternut squash risotto. There are plenty of beef, lamb, and chicken dishes on the menu here too, but it’s the seafood that stands out. And fear no seafood doubters, there are no unpleasant fishy odors here. Just the pleasant aroma of a dining room packed with satisfied customers…I’m not exactly sure what that smells like either, but I’m sure it’s good.- R.L.




Cru
Cru, one damn ambitious enterprise, has several attractions. The first is a restrained but engaging dining room marked by a white translucent backlit foyer. A long banquette takes up one side, tables and puffy chairs are scattered about the rest of the pastel tan room. The space looks so nice that you’ll want to kick everyone out and move in. The proprietors are another attraction: sommelier Mark Taylor and chef Dana Reinhardt previously owned the Cellar Door Bistro and have cooked at the likes of William Tell, Raincity Grill, Opus and Lumière. They offer two separate menus, one high, one low, which may seem like daunting double duty for the chef, but the task seems to have energized Leggett. It’s kind of like those awkward family dinners where the parents enjoy a well prepared meal and the children pound down burgers and fries. Everyone’s satisfied, even if the group’s tastes don’t mesh. At Lumiere, the food always had sheen and elegance, but too often there was a tentativeness that seemed at odds with his preference for Mediterranean flavours. That problem has been rectified at Cru. The menu is intricate and imposing(in the best possible sense).-R.B.




Deuce Restaurant
The newly-minted Deuce - the latest endeavor by the folks behind Yaletown’s cool jazz emporium, Capones – is the real deal. Like McTavish and Angie Parkinson's lounge, Deuce’s sister restaurant, it features a relaxing atmosphere that somehow manages to fit into both the ‘casual’ and ‘upscale’ faction. Chef Courtney Burnham has created a menu that, like the décor, relies heavily on local BC product. Fresh, seasonal ingredients dictate the menu’s offerings which will surely tempt the palette of both local residents and visitors to the area. Some of the selections include Dungeness Crab Risotto Fritters, Crab Risotto Balls, and a Mac and Cheese that ups the ante with gourmet additions like pancetta, oyster mushrooms and truffle oil(where’s that specialty box of Kraft Dinner?). As a whole, Deuce is best appreciated with an easy-going, responsive crowd - the better to live with it in the moment instead of worrying about making it back over the bridge. -L.D.