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CHINATOWN. The multiple award-winning Brasserie L'ecole occupies what was once a Chinese schoolhouse (hence the name), with 14-foot ceilings, dark woods, and warm red walls. It looks every inch the French brasserie, and has the food and wine to match. Chef Sean Brennan is something of a local celebrity. He uses primarily local produce and meats to create classic French dishes like duck confit, steak frites, beef bourguignon, roast trout in brown butter with lemon and sage, and butter-fried mussels with garlic and thyme. Co-owner Marc Morrison is a professional sommelier, so the wine list, while not lengthy, is certainly well rounded and interesting, and all but the sparkling wines are available by the glass. There's also a good selection of beers and fresh oysters.
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SIDNEY. The chalet is a bit of a drive from Victoria, but a waterfront location on Deep Cove and a classic menu make it worth the trip. This traditional restaurant beautifully presents all of your favorites, including escargot, cheese soufflé and beef Wellington. For something a bit different, try scrambled eggs with caviar or a bowl of exquisite truffle soup. Delicious desserts include cherries jubilee and crêpes Suzette. Business dressy. Reservations required.
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MALAHAT. This multiple award winning hotel dining room is considered one of the top restaurants in North America. Along with sublime views, the restaurant offers an incredible menu focusing on fresh local foods and classic French preparation. From a network of regional farms, the restaurant gets the very finest fruits, vegetables, meats and seafood, enabling the kitchen to create such amazing dishes as goat cheese and wild salmon parfait, quail and yellow chanterelle salad with heirloom tomato confiture, and beef tenderloin with garlic and watercress flan and wild mushroom gateau. There is also a multi-course tasting menu option. Many of the same selections are served at lunch, along with a few more casual options.
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DOWNTOWN. Wild Saffron is located in the Swans Hotel and is worth a visit even if you aren't a guest there. Classic bistro fare includes saffron seafood soup with local fish, mussels, leeks and tomato, quail breast with thyme in a port glaze, and meat and cheese fondues. Plenty of pasta, beef and fresh fish choices will satisfy any diner. For dessert, locals favor the Grand Marnier chocolate fondue or the ginger butterscotch cake.
Looking for a restaurant? We've explored the options, checked with critics, and pounded the pavement to offer only the best. Recommendations come complete with contact information and a brief description highlighting the important features of the restaurant. Fit our choices to your mood, or let us guide your tastes. You'll likely find a few places that not even locals know about.
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