A stylish couple sits on the long banquet, whispering between mouthfuls of butter-smooth fois gras cleverly disguised as pot de crème. A plate of Royal Miyagi oysters with house-made Tabasco and guava horseradish inspires coy smiles. But when the roasted rack of venison for two arrives, coddled in gin sauce, the lovers go silent. Forks and knives are poised, anxious glances exchanged. There’s no love triangle quite so dangerous as one involving a perfect piece of meat.
The Four Seasons Hotel’s new YEW restaurant + bar is a spectacular example of what can happen when you pair west coast cuisine with the casual elegance Vancouver, BC—recently declared the foodie capital of Canada—excels at.  Obliterating all memory of the faded and fussy restaurant-lounge that once occupied the expansive space, YEW has a sleek, sexy swagger, and the eats to back it up. Not surprisingly, Food & Wine mag added YEW to its GO List 2008.

Soaring 12-m (40-ft) ceilings, a glass-enclosed private dining room and indigenous touches like sandstone, granite and hand-hewn western maple set the scene for a cleverly imagined, deftly executed menu that unites ingredients from the entire Pacific region into an indulgent yet authentic dining experience. Add to that a raw bar, a panini bar, a wine list created for oenophiles (over 150 wines available by the glass; all bottles happily opened for a two-glass minimum) and gracious service, and it’s easy to see why YEW, which opened downtown in December 2007, is already the must-be spot for movie stars, power brokers, ladies who lunch and, of course, lovers.
www.fourseasons.com/vancouver/dining.html