Yew Seafood and Bar

A coastal menu in downtown Vancouver
For a coastal city, Vancouver has surprisingly few top-notch fish restaurants, particularly if you're looking to sup your seafood in a stylish Northwest space with a solicitous, well-trained staff.

Fortunately, Yew Seafood and Bar, the Forbes Travel Guide Recommended dining room in Four Seasons Hotel Vancouver, checks all these fish-forward, service-centered boxes. Whether you want to seal a deal or mark an occasion, it's a smart-casual downtown setting for first-rate fish.

Yew sets the Pacific coast scene with its soaring ceilings and natural wood and stone finishes. A tall stone fireplace divides the dining room from the lounge, where you can perch at the long bar or on a fireside sofa to enjoy cocktails or a light meal.

Yew executive chef Ned Bell and the Four Seasons Hotel Vancouver are passionate about sustainability—the property was the first Canadian luxury hotel to become 100 percent Ocean Wise, serving only sustainable seafood species in all its food operations.
Our Inspector's Highlights
• The service at Yew Seafood and Bar is relaxed and companionable in the best way. Despite its high-style décor and elaborate wine list, the staff is attired in jeans and introduces themselves with their first names to create an instant bond at the table.

• Poutine is practically Canada’s national dish, and the standard combination of fries smothered in cheese curds and gravy is taken to a classier level with the addition of lobster gravy and fromage frais—a must-try at Yew.

• The We Make it Yew Shake It whisky sour is Yew’s signature drink — made with Canada’s White Owl whisky and spiced in-house with homemade bitters and lemon. A smooth and slightly spicy start to your evening.

• The regular tables are spaced widely enough for private conversations, whether it’s the business meals that draw both local and visiting suits at breakfast, lunch and dinner, or the Vancouver couples and travelers who come in for a quiet evening.

• If you need to do some entertaining, a striking spot for a private dinner is the Vancouver restaurant's glass-enclosed wine room, an oasis in the middle of the main dining room lined with bottles of vino and illuminated by a skylight above.
Things to Know
• Yew is open daily for breakfast, lunch and dinner as well as weekend brunch, so if you're a fish fan, you have ample time to work a fine Pacific Northwest meal into your Vancouver dining schedule.

• The Vancouver seafood eatery starts breakfast service at 6:30 a.m. seven days a week and serves lunch and dinner until midnight Sunday through Thursday and until 1 a.m. on Friday and Saturday.

• If you’re an animal-free eater you’ll be impressed with the array of dishes that cater to your restrictions. Vegan tacos, a saffron risotto and even a vegan chocolate brownie can be ordered up for lunch or dinner.

• The smart casual dress code invites you to be as stylish or as comfortable as you prefer, though you’ll probably want to skip the jeans and sneakers.
The Food
• Executive chef Ned Bell and his team also mix regional ingredients with global flavors. You might start your meal with Dungeness crab tacos with red miso, maple and lime, or side stripe shrimp with harissa tofu and pickled carrots.

• Start your day with Yew’s smoked salmon Benedict or Dungeness crab breakfast sandwich; pick up some Manhattan chowder or grilled B.C. spot prawns for lunch; and, make a reservation for the market catch for dinner.

• The kitchen serves Okanagan-raised steelhead trout in a salad of baby kale, pears, and sweet and sour cranberries, while a straightforward Arctic char might come with potato gnocchi and Brussels sprouts.

• Even if you're not a fish fan, Yew can accommodate. The menu includes a popular burger topped with Canadian bacon and portobello mushrooms and a Wagyu beef ribeye steak that comes with roasted artichokes and a classic béarnaise sauce.
The Drinks
• Wines from British Columbia and around the globe complement both the surf and the turf dishes, with more than a dozen by-the-glass selections on offer.

• The creative barkeeps concoct signature tastes like the Black Walnut Manhattan (with rye and black walnut bitters) or the Highway 99 Highball (made from locally distilled Long Table gin, with cranberry, blueberry, and balsamic).

• Juice lovers have equally intriguing options, from the Heart Beet, blending beets, carrots, apples, celery, ginger and balsamic vinegar, to the Green with Envy, a mix of pear, honeydew melon, fennel, kale and lime.

• Every Sunday, Yew slices the price of its bottles of wine in half for a special incentive to dig into its lengthy wine list. And they mean every single bottle on a list that includes hundreds to choose from.
Getting There
791 West Georgia Street, Vancouver, Canada V6C 2T4
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