Vancouver Magazine Announces Winners of 21st Annual Restaurant Awards

More than 700 of the city’s chefs, sommeliers and food critics gathered yesterday at the Sheraton Vancouver Wall Centre Hotel for the 21st Annual Vancouver magazine Restaurant Awards. The gala brought them together to celebrate excellence in B.C.’s culinary industry.

“Between the Olympics and the recession, it’s been a whirlwind year in the food and beverage industry,” said Vancouver magazine editor-in-chief, Gary Stephen Ross. “Yesterday’s event offered everybody a well-deserved break and an opportunity to socialize, have fun, and reflect on their successes.”

Blue Water Cafe + Raw Bar took top honours, being named Restaurant of the Year and winning Gold in the Best Seafood category. It was also a finalist in Best Service, Best Regional and Best Formal Japanese (Raw Bar at Blue Water). And Blue Water’s chef, Frank Pabst, was recognized as Chef of the Year, having played an integral role on Vancouver’s culinary scene since 1993. Originally from Germany, Pabst worked at Lumière and Pastis before joining Blue Water in 2003.

Sinclair Philip was honoured with the Lifetime Achievement Award, while his Sooke Harbour House won Best Vancouver Island. Since opening their restaurant and inn 31 years ago, he and his wife Fréderique have been internationally lauded for their pioneering use of fresh, local ingredients, many from their own garden.

In a year that saw a variety of exciting new openings, Campagnolo won the title of Best New Restaurant. Thai hotspot Maenam took Silver, while Jean-Georges’s Market won Bronze as well as nabbing Design of the Year.

Perennial favourites Vij’s, Le Crocodile and Tojo’s won as Best Indian, Best Formal French and Best Formal Japanese. CinCin and Araxi reclaimed their titles of Best Last Course and Best Whistler. Uva Wine Bar took Gold as Best Bar/Lounge.

For a list of the full results, please click here.