Nu Restaurant (web site, 1661 Granville Street, Vancouver, BC, Canada, phone: 604-646-4668) is an award winning Vancouver waterfront restaurant with fabulous views and upscale, modern food. The style of cuisine at Nu has definite French/European influences and a west-coast twist. The decor is space-age, the atmosphere is light hearted, and the patrons are stylish!

Nu Restaurant is located right out on the water on the north/downtown side of False Creek, underneath the Granville Bridge. There is ample free parking available in a lot shared with the Stonegrill restaurant (another restaurant worth visiting which is located in the same building, one floor above Nu).

To start, I enjoyed the Pan Seared Bayne Sound Scallops, with pickled mushrooms, cauliflower puree, and red wine jus ($16.10, pictured below). The scallops were really tender and tasted great! As a main course, I tried the Roasted Cornish Game Hen with smoked local gouda, braised swiss chard, wild BC mushrooms, and rich chicken jus ($26.10, also pictured below). The serving of Game Hen was fabulous, with a really prime cut of meat and a great combination of the cheese, mushrooms, rich jus and vegetables. I finished off this fantastic meal with a Passion Fruit Sponge Cake ($7.90, pictured below) which was light and refreshing.

The restaurant also features live jazz for Sunday brunch with Juno nominee Melody Diachun. Please call the restaurant (604-646-4668) for more info about the live music, or check out their web site for their menu.

Pan Seared Bayne Sound Scallops ($16.10) at Nu Restaurant in Vancouver

Cornish Game Hen at Nu Restaurant in Vancouver ($26.10)

Passion Fruit Sponge Cake at Nu Restaurant in Vancouver, BC, Canada ($7.90)

Goldfish Pacific Kitchen (web site, 1118 Mainland Street, Vancouver, BC, Canada, phone: 604 689-8318) offers West Coast and Pacific Rim cuisine in a trendy, upscale, and lively atmosphere.

This downtown Vancouver restaurant focuses on seafood, with selections such as the ling cod (served with ginger, baby bok-choy vegetable, and a black bean reduction, $22, pictured below), and the wild BC salmon (with Asian BBQ sauce and a snow pea salad, $22, also pictured below). We also tried and enjoyed the miso sake asparagus roll ($8, with mushrooms, marinated tofu, spicy hoisin glaze, pictured below), the wok tossed squid (not pictured, $8), and the creme brulee for dessert (pictured below, $8, served with yummy shortbread cookies).

The restaurant has hip, tasteful decor that is reminiscent of the modern restaurants in recent James Bond movies, and can easily accommodate large groups or provide a more intimate atmosphere for a romantic dinner. Goldfish Pacific Kitchen also has an extensive wine list and a lively bar area that is popular with the upwardly mobile urban socialites of Vancouver’s “yuppie” Yaletown neighborhood.

Unfortunately the restaurant does not cater very well to vegetarians, with only two vegetarian main courses (although the kitchen would most likely accommodate special dietary needs if required). Valet parking is available, and the restaurant is quite near to the Canada Line train station which will be operational in 2009. Visit their web site for the Goldfish menu and more info.

Ling Cod seafood at Goldfish Pacific Kitchen ($22)

Wild BC Salmon at Goldfish Pacific Kitchen ($22)

Miso sake asparagus roll at Goldfish Pacific Kitchen ($8) – the sake is quite strong in this dish!!

Creme Brulee for dessert ($8). The shortbread cookies were so tasty!

The Four Seasons Hotel Vancouver (web site, 791 West Georgia Street, Vancouver, BC, Canada, phone 604-689-9333) is one of Vancouver’s most luxurious hotels, located in the downtown core with close proximity to Pacific Center Mall, the business and financial district, as well as the many theatres and attractions downtown. The Four Seasons has an excellent fine dining restaurant, Yew restaurant (web site), located near the lobby area on the second level of the hotel.

Photos by Geoff Peters