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Bishop's Restaurant Review: Chef John Bishop opened his namesake restaurant in 1985, pioneering the use of organic, local produce and proteins. This may be commonplace now, but visiting suppliers’ farms and meeting the people providing his ingredients to learn how these elements were raised was novel at the time. Not only was Bishop's a pioneer on 4th Avenue long before it became the West Side’s hippest food corridor, some of Vancouver's top restaurateurs had their start here. Every inch of the place bears the Bishop trademark of understated elegance and bold, bright, graphic colors, from the contemporary art on the walls to the uncomplicated entrées. Menus change weekly and might include a starter of Dungeness crab, leek hearts, caramelized milk and tomatoes, or Thiessen Farms quail terrine with game spice mayonnaise and pickles. Main courses can range from Cape Scott halibut with confit egg yolk, heirloom radish, a crispy potato and mussel jus to Peace Country lamb accompanied by flageolet beans, stinging nettles, glazed kale and rutabaga. Not to be missed are the seasonal local spot prawns or tender duck. A must-try dessert is the sour cherry pie with Earl Grey caramel and vanilla ice cream. Maître d’ Abel Jacinto oversees an eclectic collection of fine wines, which takes in a notable selection of half bottles for rewarding pairings. Service is professional.