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"Set in a quasi-industrial space beside Blood Alley and Gaoler’s Mews, the welcome is warm and the mezzanine dining room feels fun and flattering, with bar seats downstairs overlooking the kitchen. Chefs add a French accent to quality local ingredients; baked oysters are a firm favorite, Fraser Valley duck with golden turnip is deeply satisfying, and torn layers of buttery mille-feuille tucked with salted honey cream with buckwheat and bourbon are a triumph." - Michael He
French-inspired West Coast cuisine, craft cocktails, and stellar desserts