By TIM PAWSEY
Chef Curtis Luk doggedly abides by his sustainable mantra. At Mission, in the heart of Kitsilano, Luk’s forte is four- and six-course tasting menus, offered with a vegetarian option, as well as well-matched wine pairings. The à la carte menu shifts weekly but typical highlights are duck croquettes, roasted cauliflower with pumpkin-seed dressing, Humboldt squid risotto, and braised beef cheek.
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