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Hawksworth Restaurant Restaurant Review: Chef David Hawksworth’s restaurant offers a fine balance of sophistication with four distinct dining areas overlooking the Vancouver Art Gallery. Housed in the 1920s Rosewood Hotel Georgia, the place features an intimate bar with vintage leather banquettes, the glamorous Art Deco 1940s Pearl Room with a dramatic chandelier, the casual and relaxed Art Room, and the York, a private space on the second level inspired by the hotel's heritage. Hawksworth and his brigade deliver imaginative farm-to-table cooking for breakfast, lunch, dinner and brunch, and they make sure everyone gets their money’s worth. Among the compelling starters are artichoke ravioli with zucchini, green harissa, artichoke crumble and charred tomato emulsion, and seared Japanese squid with peanuts, nashi pear and crispy pork chili vinaigrette. Mains have included charred Wagyu rib-eye with chickpeas, beef neck panisse, charmoula, cauliflower and yogurt, and a pan-roasted sablefish with manila clams, smoked fingerling potatoes, asparagus and oyster emulsion. A changing six-course tasting menu is always worth consideration. Pastry chef Wayne Kozinko exceeds expectations with seasonal desserts, breads and pastries. General manager Chad Clark proves how effective a professional staff can be when it functions informatively and puts the focus on customers. Bryant Mao, previously a sommelier at London’s Chez Bruce, oversees a wine list that spans user-friendly local and international vintages.