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Diva at the Met Restaurant Review: This spacious, multi-level restaurant in the heart of Vancouver's financial district serves breakfast, lunch and dinner with style. To begin, enjoy chilled Dungeness crab (all seafood is sustainable) paired with blackberry sauce or creamy onion soup. Next might be a Two Rivers rabbit confit, Gelderman Farm pork loin with kuri squash, or smoked black cod with potato purée and asparagus. Caramelized Stilton cheesecake with a barely sweet rhubarb compote is the signature dessert; it has been a winner on the menu since former pastry chef Thomas Haas created it in the 1990s. Manager/sommelier Corey Bauldry puts the bow on the package with his well-chosen wine pairings showcasing the best BC bottles complemented by niche wines from the U.S., Spain, Italy, France and Australia. There is also a carefully curated beer selection worth exploring. Request the Chef’s Table for prime viewing of the action in the open kitchen.