"This gleaming glass-walled hotel overlooking the water in Vancouver delights locals and visitors with its excellent culinary outlets. The highlight is the Botanist restaurant helmed by executive chef Hector Laguna, which emphasizes the bounty of the Pacific Northwest. Think sustainably sourced seafood and organic produce by local farmers, with dishes like lamb rack and lamb belly duo with chickpea panisse, cauliflower, foraged mushrooms, and lamb jus or the butter poached lobster with potato pave, smoked carrots, and lobster bisque. There’s also excellent sushi at the Lobby Lounge & RawBar." - Laura Itzkowitz
