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Issue link: http://digital.canadawide.com/i/473896
April 2015 BCBusiness 75 courtesy pier 7; illustrAtion: MArk AtoMos pilon Despite its expansive waterfront, the North Shore doesn't boast many seaside restaurants. Pier 7's stun- ning location is reason alone for a visit. Situated right on the water adja- cent to Lonsdale Quay a short walk from the SeaBus terminal, the res- taurant is at the tip of the historic Wallace Shipyards. It doesn't get more West Coast than this: enor- mous tug boats and sleek yachts are docked within arm's reach; massive freighters and cruise ships seem so close you could almost touch them. The stand-alone build- ing, with floor-to-ceiling windows and warm wood accents, has striking views that also encompass the Lions Gate Bridge, Stanley Park and downtown Vancouver. With executive chef Michael Mikoda in the house, the food is just as enticing as the sur- roundings. Having trained under Chambar's Nico Schuermans and Bearfoot Bistro's Melissa Craig in Whistler, he adds a contemporary flair and an accessible touch to exquisite seafood. This is boat-to- table dining: think fresh and local pan-seared ling cod, white Gulf prawns, meaty diver scallops and Salt Spring island mussels. • it's been 10 years since rob Feenie won Iron Chef America (a milestone celebrated this Febru- ary) and seven years since Feenie (ex of lumière and Feenie's restaurants) was brought on as cactus's executive chef and "food concept architect." since then, the casual fine dining chain has grown from 19 locations when Feenie started to 26 today. one is in Vancouver's coal harbour, with stunning views of burrard inlet and the north shore mountains. beyond the views, another standout fea- ture of this location is a private dining room, which seats eight to 10 guests and where, this spring, cactus launches what it calls "private dining experiences" with the iron chef. "We have had many custom- ers inquiring about having chef Feenie personally create and pre- pare meals for them, and we're pleased to have found a way to meet that request," says richard Jaffray, president and ceo of cactus club. Feenie will create private menus in conjunction with guests, which may feature his signature dishes (butternut squash, prawn ravioli) or original creations, each served with wines selected by acclaimed sommelier sebastien le Goff. —Matt O'Grady Up close and personal with Cactus Club's celebrity chef Pier 7 Private Dining with Rob Feenie BesT TABLe the window-side ones to the left of the covered heated patio, which have unobstructed views and evoke the feeling of dining on a dock. MusT-TRY ORDeR Ahi tuna club. you'll never go back to turkey. tender slices of rare tataki-style tuna are nestled among arugula, pickled onion and bacon on a fresh ciabatta bun. opt for the mixed-green salad with apple-mustard vinaigrette on the side. DRinK uP strawberry Fields. strawberry- infused bombay sapphire gin mixed with aperol, muddled sage and a splash of grapefruit juice. insiDeR TiP if you're driving, skip the nearby hotel parking and instead turn toward the water. there's a small bank of meters that charge $2 an hour. Boat-to-table dining on the North Shore waterfront is deliciously West Coast by Gail Johnson A SEASONING OF SEASIDE Come for the food, stay for the views P o w e r L u n c h R e c e n t l y L a u n c h e d