This welcoming restaurant is located in a converted warehouse in the lively Yaletown neighborhood. Chef Frank Pabst is known for his skill with seafood. A great way to start is to choose from the raw bar or to opt for one of the “first” plates, such as local scallops baked with tomatoes, olives and capers. Entrées might include sablefish in a miso-sake glaze with baby bok choy, edamame, quinoa and shiitake mushrooms; or Arctic char with braised leeks, fennel, wakame seaweed, Dungeness crab, vermouth and chervil butter. The wine list has an impressive selection from British Columbia.