West Restaurant + Bar
By YP Contributor

Award-Winning West Coast Cuisine

Part of the multi-award-winning Toptable Group, West restaurant has been a staple of the South Granville dining scene since it opened in December 2000. At the helm since 2011, executive chef Quang Dang has been championing and re-defining what west coast cuisine means. “At West we’re locally inspired but use global techniques,” explains Quang. “We want to give people a lot of different ways to dine. You don’t have to come in and commit to a whole dinner, you can come and share appies at the bar. It’s a great neighbourhood to be in — more of an artsy crowd away from the hustle and bustle of downtown.”

Lunch service draws in the local business community and shoppers, brunch is a mix of everyone and dinner tends to be about date night and special occasions. “In the past, I guess you’d call it fine dining but there’s a stigma to that with the idea of pomposity and all kinds of frou frou chic! That’s definitely not the case at West: we use the best ingredients, have wonderful top-tier wines but we’re not stuffy at all. Our room is refined but it’s still a lot of fun.”

I draw inspiration from the ingredients. Eating at West is a great opportunity to see what Vancouver and BC tastes like. - Quang Dang, executive chef
cocktails, wine, west coast cuisine, brunch, lunch, pre-theatre dinner
Dining room (photo credit: James Stockhurst)

Make It a Spirited Dinner

And the fun starts the moment you walk in the door and take a seat at David Wolowidnyk’s polished wooden library-like bar. Winner of a brace of awards including Bombay Sapphire’s “World’s Most Imaginative Bartender,” David excels in inventive creations crafted to suit the tastes of each guest. You can even pair each course of your meal with a cocktail to create a “spirited dinner.”

In charge of West’s award-winning wine list is Owen Knowlton, winner of Vancouver Wine Festival’s Sommelier of the Year in 2011, whose list takes in the best of the old and new worlds and focuses on helping guests discover exciting – and delicious – new food and wine combinations.

cocktails, wine, west coast cuisine, brunch, lunch, pre-theatre dinner
Zingingly fresh tuna (photo credit: James Stockhurst)

Try Something New Each Month

Raised in Calgary, chef Dang moved to Vancouver in 1998 to train for the Olympics with Canada’s national field hockey team. The draw of the kitchen, however, proved too strong, and Quang switched from competing on the field to competing on the world culinary stage at contests such as the Bocuse D'Or in Lyon, France and representing Canada at the European Seafood Exposition in Brussels. “Our terroir is so rich in ingredients and produce,” enthuses Quang. “We have a Canadian Collection lunch that changes every month and that gives us a chance to showcase something new for people to get excited about. It’s always seasonal, so we’ve had a tomato festival menu, a fall harvest menu and of course spot prawns when they arrive.”

And at just $35 for three-courses, the Canadian Collection gives everyone the chance to taste Quang’s vision of west coast cuisine.

cocktails, wine, west coast cuisine, brunch, lunch, pre-theatre dinner
Welcome to West (photo credit: James Stockhurst)
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