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Bacchus Restaurant & Piano Lounge Restaurant Review: Beguiling and sultry surroundings invite diners into an inner sanctum of old-world and new-world pleasures in Vancouver's "most romantic restaurant." Bacchus serves creative, modern French food under the direction of the talented chef, Lee Parsons, a veteran of Claridge's hotel in London and of Raymond Blanc's Le Manoir aux Quat’Saisons. During the day, legal types from the neighboring courthouse fill the burgundy velvet benches, but by evening, the crowd changes to a hip clientele enjoying live piano music. An evolving menu tempts guests with lusty braises and rich sauces. Selections might include roasted duck breast and braised leg with sautéed spinach and blackberry sauce; filet of Haida Gwaii halibut with smoked paprika, chorizo cassoulet and roasted lime aïoli; or the Bacchus-roasted rack of lamb with saffron couscous, eggplant compote, cured tomatoes and simple lamb jus. Desserts may propose a baked lemon soufflé pudding with minted sour cream anglaise and ginger cardamom crème brûlée; alternatively, consider a selection of artisan cheeses. On a rainy day, afternoon tea --- served from 2 p.m. until 4 p.m. on weekends --- in front of the cheery fireplace warms the cockles. Enjoy finger sandwiches followed by freshly baked scones with dollops of Devonshire clotted cream, and tea pastries to complement your favorite black or green tea blend. During summer, savor cocktails beside windows opening onto the street. Best of all, Bacchus offers a fine selection of wines, impeccable Champagnes and ports, and professional servers to cater to every whim.