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JUNE 2014 BCBusiness 77 IllUSTrATION: mArK ATOmOS pIlON if the name scott Kidd isn't famil- iar, his pedigree likely is: Le Cordon Bleu, Sooke Harbour House, Le Gavroche, Bishop's, Raincity Grill, Araxi. As one of the pioneers of Vancouver's regional, responsible-food movement, Canyon executive chef and owner Kidd has chan- nelled his experience, energy and leadership into this new venture, a bistro-style restaurant he opened with his wife, Helen Sheridan, in their charming North Vancouver neighbourhood of Edgemont Village. Canyon is able to carry almost entirely organically grown produce, naturally raised meat and sustainable seafood "because of the relationships Scott's built over the last 30 years," says Sheridan. The staunch support-local philoso- phy extends beyond the fare and to the modern West Coast decor, including Group of Seven reproductions from Kimprints, whose owner is a North Shore neighbour (thecanyon.ca). • Amid a $12-million renova- tion of its lobby and 900 West restaurant and Bar, the Fairmont Hotel Vancouver has opened a pop-up restaurant on its 15th floor, reviving the heyday of the panorama roof restaurant, which served as a Vancouver hotspot for dining, music and dancing from 1939 until mid-1996. Hotel general manager michael pye says the reopening lingered in the minds of his pre- decessors, and the renovation provided the perfect scenario to bring back this longed-for space, with its floor-to-ceiling windows and incomparable city views. The roof will pay tribute to the earlier years with modern twists on classic culinary dishes of the '40s, '50s and '60s, and old-school cocktails. Cameron Ballendine, 900 West executive chef, will create an experience that gives "a nod to the past while still making sure we stay relevant," says pye. When the renovations below are complete, expected by late fall, The roof will close and be used as social catering space, but pye admits that keeping it open is not off the table. "If it's wildly successful, then we will have to cross that decision-making bridge when we get there," he says (fairmont. com/hotel-vancouver) . —Kristen Hilderman Hotel Vancouver revives a classic city space Canyon The Roof Restaurant and Bar BesT TABLe Table 21 is a private two- seater tucked into the front corner along the picture window looking out at Edgemont Blvd., and boasts a vantage of the whole restaurant, including the open kitchen in the back. MusT-TRY ORDeR Canyon's menu changes seasonally, but one dish endures: the spicy albacore tuna sashimi, which Kidd created nearly 20 years ago (and has carried with him from restaurant to restaurant). DRinK uP Canyon's wine list leans toward B.C., Washington and California, with over a dozen labels offered by the glass. Opt for one of the local libations on tap: Howe Sound lager, phillips IpA or Blasted Church Hatfield's Fuse white blend. insiDeR TiP Save room for dessert. "I'd go with Caitlin's upside pineapple cake with sour cream ice cream," says Kidd of his chef de cuisine, Caitlin Hall, formerly at pied-à-Terre, and a recent competitor on Top Chef Canada. A Vancouver restaurant vet brings his sustainable- food focus to the North Shore by Catherine Roscoe Barr LOCAL KIDD The decor in scott Kidd's canyon restaurant shares the same buy- local philosophy as his food. P O W E r L U N C h P O P - U P F O O D + D r I N k p73-81-OOO_june.indd 77 2014-05-01 1:35 PM