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YEW seafood + bar Restaurant Review: Smart and sexy, YEW is named for an indigenous Pacific Northwest fir tree. The lively bar and restaurant pay tribute to nature’s elements with soaring 40-foot ceilings, a sky-lit glassed-in private dining room, a floor-to-ceiling sandstone fireplace, a 14-seat communal table crafted from a slab of Vancouver Island maple, and serene shades of green, grey and blue. It's the place to imbibe before and after concerts, events and hockey games. There's a raw bar, but the entire menu is worth exploring simply for the quality ingredients, especially local Dungeness crab, halibut, sablefish, salmon, oysters, prawns and more. Chef Ned Bell's farm (and ocean) to table philosophy is ingredient-driven. Try halibut cheeks with lobster and bacon aïoli, or opt to have any fish selection simply grilled, roasted or pan-seared. Non-fish lovers can tuck into a rib-eye steak or crispy chicken. Desserts are a star attraction. Bruno's Bites comprising popcorn crème brûlée, tiramisu, banoffee pie and vanilla cream n' strawberry can be ordered singly or by the foursome. There are 300 wines by the glass, but each is available from the mostly Pacific Northwest wine list if you order two pours. If cocktails are your thing, YEW's bartender Justin Taylor will treat you with his inspired drinks. Service, as expected, meets the high standards of the Four Seasons.