Pink salmon with Pemberton potatoes and chanterelle mushrooms, at O'Doul's. Photo by KK Law
Regional Hero
Not long ago, West Coast salmon was so plentiful that fishers used to throw back pinks. Nowadays, the milder flavoured, pale-fleshed, sustainable cousin of hard-to-find sockeye and coho has found new favour, thanks to chefs such as Chris Whittaker at O’Doul’s, who likes to serve locally caught salmon in inventive ways. Taste it also at Diva at the Met, Yew and The Fish House in Stanley Park, among others. Best way to check who serves sustainable seafood? Download the free Ocean Wise app from iTunes.—Tim Pawsey
More information:
O’DOUL’S RESTAURANT & BAR $$-$$$. B/L/D (daily), brunch (Sa-Su). 1300 Robson St. 604-661-1400. www.odoulsrestaurant.com
DIVA AT THE MET $$-$$$. B/L/D (daily), brunch (Sa-Su). Metropolitan Hotel, 645 Howe St. 604-602-7788. www.metropolitan.com/diva
YEW $$-$$$. B/L/D (daily), brunch (Sa-Su). Four Seasons Hotel, 791 W. Georgia St. 604-692-4939. www.yewrestaurant.com
THE FISH HOUSE IN STANLEY PARK $$. L/D (Tu-Su). 8901 Stanley Park Dr., next to the Pitch ‘n’ Putt. 604-681-7275. www.fishhousestanleypark.com
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