Restaurants in Duncan

The Fairmont Hotel Vancouver is chock-full of cheer during the month of December, with a slew of holiday meals and activities planned. Let Griffins’ capable culinarians take the reins of your home celebration’s meal preparation, roasting a whole Fraser Valley turkey to the most mouthwatering hue and tenderness level before executing a perfect poultry pass onto your plate. All the trimmings are included, such as chestnut and sage dressing, a root vegetable medley, garlic mashed potatoes, turkey gravy, and cranberry relish, as well as rolls and butter. You’ll also get a freshly made dessert. Meals can be fetched and escorted home on December 24 or 25, and must be ordered at least five days in advance.

The Cambie Pub's history dates back to 1897, and the menu itself pulls from classic pub-fare traditions, with a slate of burgers, sandwiches, and other munchables for Cambie customer consumption. Starters include poutine ($5.75), yam fries ($5.25), and a pound of chicken wings ($9.95), available in a variety of spiced-up sauces. Seek revenge on dream-haunting bisons with the buffalo burger ($8.95), or opt for the herbivore-friendly veggie burger ($9.25), bedecked in pesto, red peppers, and swiss cheese. Straight-forward pub provisions include fish and chips ($8.75) and chicken strips and fries ($8.95). Weekend breakfasters can devour french toast ($6.25) or go for gastronomic glory with the Breakfast of Champions ($8.50), featuring two eggs, bacon, ham, sausage, hash browns, and toast. This Groupon can also be used toward The Cambie Pub's house specials, such as the beloved burger and brew combo ($7.50).

Morning is breaking over Eh! Restaurant’s rooftop garden as a chef busies himself plucking ripe, organic produce out from the verdant plots. Armed with an arsenal of produce, he retreats to the kitchen where the morning’s bounty will be transformed into a fresh feast to feed the evening dinner rush. The rooftop beds––bolstered by nutrients from the kitchen’s composted food waste––exemplify Eh! Restaurant’s dedication to fresh, locally sourced ingredients.
Firm believers in environmental sustainability, the staff works hard to set an example of eco-friendliness for their community, from packaging takeout orders in compostable containers to reading bedtime stories to area trees. Along with sprinkling dishes with veggies from the rooftop garden, the chefs make a point to architect dishes from ingredients found within 100 miles of the restaurant. Servers whisk plates forth from the kitchen piled high with dishes that boast international influences and flavours, such as Cajun spices, Mexican white corn kernels, and Brazilian-style chicken. Dappled with modern art and sleek, streamlined tables, the spacious dining room grants guests a peek into the open kitchen, where chefs and bartenders work their magic.

Executive chef Robert Clark fell in love with cooking in his grandmother's kitchen, where he helped her prepare salmon fresh from the York River. Chef de cuisine Lee Humphries worked his family's farm in Cornwall, England, surrounded by a booming fisherman's trade. And sommelier Sarah McCauley honed her palate pairing wines in restaurants in Holland, England, and Spain. Owner Harry Kambolis had the good sense to gather all three together to make C Restaurant's menu, which has gone on to earn dozens of awards from institutions such as Wine Spectator and [Vancouver Magazine](http://gr.pn/SovCNE].

Unsurprisingly, given the chefs' fish-centric histories, the ever-changing seasonal menu emphasizes seafood dishes, complementing them with local, sustainably farmed ingredients wherever possible. C Restaurant's decor also emphasizes a connection to the natural world with floor-to-ceiling windows that look out onto the Granville Island shoreline. A garden patio shelters diners from summer sunlight with beige umbrellas and the upraised tentacles of the giant squids who live beneath the nearby Burrard Street Bridge.