Recognized as the ‘jewel in Vancouver's culinary crown’, West's outstanding contemporary regional cuisine and seamless service has earned much critical acclaim. Pristine seasonal ingredients are sourced to deliver superbly conceived dishes offering modern interpretations of classics.
My boyfriend and I decided to go to West for New Years Eve Dinner this year what a mistake after being recommended to eat here. The one and only good thing was the amazing bartender and his ability to make amazing drinks. I had the Tenderloin is was ok chewy nothing to rave about was just average not worth $39.50, now my boyfriend had Veal the only work to describe it is disgusting over salted to the point for every bit you had to drink a glass of water. After spending $250.00 for the meal and drinks i was very unsatisfied with my dining experience this is anything but a "jewel in Vancouver's culinary crown" there are much better restaurants in Vancouver for the same or less money with much better service and excellent food.
We had the West tasting menu last week, and it was mind-blowingly good. The tian of prawn and mint couscous with almond and melon gazpacho was amazing. The flavors were so delicate and harmonized so beautifully. Our favourite course was the terrine of foie gras scented with vanilla earl grey tea. I have only had foie once before and it wasn't such a pleasant experience, so I was hesitant about this course, but it was so good. It was the kind of thing you just want to linger over, slumping back in your chair to savor each bite. I dream about this dish.
The rest of the tasting menu was really delicious as well. The risotto was perfectly comforting and the pork cheeks with spaetzle was beautiful.
Our server was prompt, kind and such a professional.
We will be back. Again and again and again.
I was away from Vancouver for almost a year. Now am back to enjoy the summer. I was worry about the hot weather that my gfs was telling me 2 days before I was back. But surprisingly rain rain rain again in Vancouver.
The first night that I was back, I came to West on Granville St- one of my favor restaurant in Vancouver. Which is not just because it is only 2 blocks away from my mom's. The food is just incredible... I mean if you know how to enjoy your food you got to come to West
My wife and I recently went to West for a special occassion meal. We had read many good reviews of this establishment and were looking forward to a dining experience to remember.
The room itself is very unpretentious with an open concept. We were there for a romantic evening but there was a large, loud table seated near us which detracted from the ambiance.
We ordered the tasting menu as we felt that was the best way to experience the innovation and quality they are renowned for.
The service was attentive and the waiter was informative without being obtrusive. He patiently explained each course as it was delivered and the meal was well paced. He reluctantly agreed to a substitution of the cheese course due to my wife's lactose intolerance.
While the presentation was first rate we found some of the dishes to be somewhat bland and the flavour combinations did not always work. The meal did not knock our socks off as we had hoped for based on the reviews and the price.
Had dinner at West last Sunday, Chef Warren was there so was quite happy that the kitchen would be bringing their A game. I've had dinner at West while Chef Hawksworth was there and have to say that the quality hasn't diminished much since they changed chefs.
Had the crab starter with saffron couscous and smoked tomato gazpacho. Light, straightforward, insanely fresh and a pleasure to eat. Everything tasted as they should. Good idea on smoking the tomato for the gazpacho, it added that meaty element to ground the lightness of the dish. Couscous was a bit lumpy though but that's only if I'm nitpicking.
Main was the rabbit prepared three ways: roasted loin with sage, braised leg, and confit shoulder ravioli served with braised artichokes and glazed carrots. The dish had its hits and misses, the loin was bordering between being overpowered by the sage but the texture was really spot on though. Braised leg was perfect, left with a little tooth to the meat which I appreciated. Confit shoulder ravioli was a bit over seasoned and had too much oil left on the ravioli making it soggy, it didn't have the right mouth feel that a good ravioli should have. The braised artichokes was unbalanced with the acid it was braised in, conceptually I guess the idea should work by adding an acid component to the rich dish but it just didn't work, the acid was too overpowering and made my tongue curl back. The concept of the dish was good, straightforward, and again reflected the idea that components should taste like themselves but the execution was a slight bit off.
Dessert was nothing short of perfect. I had the five spice braised pineapple with fresh mango, mango ice cream, and warm brie crepe. With just the fruit component, the dish would've already been really good but having the warm melted rich brie crepe just put it over the top. I can't stop gushing about it! The concept was brilliant and the execution was spot on.
Service was impeccable. There's that intangible aspect to West's service that makes them perfect. Invisible when they're not needed, warm and comfortable all the time, and seamless. The atmosphere adds to it as well; simple, refined, relaxed and inviting. Among all the rooms in Vancouver, the atmosphere and service at West is by far the best one I've experienced.
About a year or so ago I would've given West 5 stars across. It's not that the food was bad, but more of comparing West to the restaurants that it beats out in being the top restaurant in Vancouver, it just isn't matching to the expectations. Among all the dishes I had, only the dessert had the "oomph" factor. Compare that to let's say Crocodile, or even Chow and Fuel nearby where pretty much all the dishes were escalating levels of "oomph" I just couldn't find the value in it. Maybe the fantastic reviews are hurting the restaurant a bit by setting the expectations too high, but then again, maybe when the overall experience is actually pitted against the other good fine dining restaurants here, I find no reason to consider West better than the others.
I had been to West a few times about 3 years ago - fabulous. They seem to be too complacent about their "good reviews". We had a retirement dinner ttheir last night - great service - fabulous knowledge about wines, food etc but unfortunately who in their right mind would order "poached tuna in olive oil"? Me!
I have never not liked a tuna dish but this was awful - soggy, mushy and non-descript.
Don't order that. some of our other diners felt the beef was tough.
Too expensive for what you get. I wish they would revert to the simpler menus they had a few years ago.
I was at West about a week ago on my Birthday. I had fantastic service, but unfortunatly the food did not match. I went there to have the West testing menu with wine pairings. Of the seven course meal I was only impressed by two courses: the sunchoke flan and the Squab. The kobe beef was a good dish, but when I ask for it rare I don't want to see medium rare, nor do I want the the dried out cut end piece of the steak.
The cheese plate was another course that I found to be rather weak. When I get a cheese plate I like to see new and unfamiliar cheeses. This plate was three cheeses with some small slices of pears and apple. I felt that the plate could have been jazzed up much more.
It was a good dinner but I felt for the price that was paid it could have been a whole lot better.
As for the open Kitchen, great idea, but when you see young cooks playing with their hair to make sure it looks good and then touching the food without washing their hand it can be a turn off.