Lunch 11:30am-2:30pm Mon-Fri |
Dinner 5:30-10pm Sun-Thu | 5:30-10:30pm Fri-Sat |
Bar 5:30pm-late Daily | Brunch 10:30am-2:30pm Sat-Sun
Bobby Milheron, Executive Chef
Owen Knowlton, Wine Director & Restaurant Director
Giovanni Giardino, Restaurant Manager
Stacey Ackerman, Bar Manager
Contemporary Regional Cuisine
Recognized as the ‘jewel in Vancouver’s culinary crown’, West Restaurant’s outstanding contemporary regional cuisine and seamless service has earned much critical acclaim. Pristine seasonal ingredients are sourced to deliver superbly conceived dishes offering modern interpretations of classics.
For those keen to observe ‘behind the scenes’ action and experience West from a unique perspective, the two ‘chef’s tables’ can be found directly adjacent to the presentation kitchen. One of the highlights of the dining room is a temperature-controlled wall of wine, and under it, the long cherry wood bar that gracefully anchors the conversation—where martinis and cocktails are composed of fresh herbs, juices and creative infusions.
A Werner Forster installation floats under the ceiling—a study of light and motion. The leather chairs are the Mario Bellini designed originals found at MOMA, surrounding etched stone tabletops, highlighting a handsome and inviting room that speaks to contemporary Vancouver.
Executive Chef Bobby Milheron is an ardent supporter of local and peak-of-season ingredients and cultivates lasting relationships with farmers, ranchers, foragers and fishermen in his own backyard. He loves to curate his menu with fare that is defined by the bounty of fresh ingredients available in the Pacific Northwest.
BC Seafood Festival Chef Challenge, 2019
Wine Program Excellence Award, Silver
Vancouver International Wine Festival, 2019
‘Best of’ Award of Excellence
Wine Spectator, 2013-2017, 2019
Best Restaurant in South Granville, Second
Georgia Straight Golden Plates Awards, 2019
Four-Star Restaurant Award
Forbes Travel Guide, 2014, 2018
Wine Program Excellence Award, Bronze
Vancouver International Wine Festival, 2018