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Jul 16, 2013 09:21 PM

Upscale lunch in Vancouver

Seafood, raw bar, wine list. Help!

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    1. yes - i'd agree with Yew!

      (oh dear, here come the puns)

      seriously tho - isn't it interestng that a hotel chain restaurant is so often spoken of here (generally positively)

      the only thing i don't like about the setting is that the glass that divides the kitchen (or part of the kitchen) from the corridor that leads to ballroom/s and washrooms - it's kind of messy to look thru that way - i know the open kitchen concept has been popular for how many years now - but this seems messy - it's not like watching sushi or other activities (grilling meat or shucking oysters for eg) which are interesting - it is more like beginning of the line prep containers etc. (name for those stainless steel containers?) -- even some etched patterns (frosted) would enhance it I think.

            1. re: Crpcc3

              I have never been, so this is just an idea, not a recommendation: Coast (part of the Glowbal group of restaurants) appears to have all you seek. And when I called just now to ask about wine (none listed on website) I was told they change their list every couple of weeks but that it starts in the high $30s and goes up to $2000. The woman actually emailed me the list which looks decent with good selection, though I'm no oenophile.

              I'd suggest C but I think they only have oysters, not a full raw selection.

              1. re: grayelf

                i have been taken as a guest to Coast ... and it is nice, polite, professional - definitely attractive, sales-driven servers.

                the food was fine. raw oysters, steaks - i can't recall the other menu items our party of 6 enjoyed.

                but so loud and dark - or is that an age (as in MY age) indicator?!

                maybe it is due to the shape of the interior - tall two-storey ceiling, dark colors, etc.

                also note that some tables have bench seating - so if this is a business lunch or with elder relatives - that might not work out so well - nobody - unless they live with (or are aspiring to live with - as in date nite) each other! wants to be trapped on a bench seat.

                1. re: Georgia Strait

                  ps - we went in Dec 2012 --- i add this info in order to put our comments in context - thank you

                2. re: grayelf

                  Alas, C has gone very downhill IMO. Last couple of meals I have had there were mediocre at best. Room is looking tired.

                  1. re: kinnickinnik

                    Sad! Deffo looking forward to Rob Clark's new venture on Main, though obvi it will be very different.

              2. re: islandgirl

                Anyone know if Oyster Bob is still there or if not where he might be?

                [ETA: there being Joe Fortes']

                1. re: PolarBear

                  Google turned this up:

                  "Oyster Bob has spent the last 27 years shucking at Joe Fortes in Vancouver and just three months ago he decided to focus on his own catering company. His customers often seek him out for his expertise with oysters but he says his company is a full-service operation offering more than just seafood."

                  1. re: kinnickinnik

                    Thanks for the great article, kk. Got quite the education on all things oyster from OB on my first visit to Vancouver many years ago.



              3. To OP: what part of town are you thinking of ?

                1. Market at the Shangri-la