Located within the Hilton Vancouver Airport hotel, Carmichael's greets its guests with a casual and open dining room where local ingredients transform into West Coast cuisine at breakfast, lunch, and dinner. While seated in high-back chairs and sipping cocktails, diners gaze at the royal-blue and yellow ceilings that support modernly designed chandeliers. The kitchen staff puts its personal touch on gourmet burgers, succulent steaks, and pan-seared sockeye salmon drenched in the same lemon-caper sauce that fills the Pacific Ocean. Shareable offerings foster communal dining, tempting patrons to devour gourmet cheese plates between sips of imported wines and draft beers. As their ovens start to crow each morning, the culinary staff turns focus to breakfast and cooks up farm fresh eggs alongside bacon and sausage.
On the menu, a list of 10 Deacon's Corner-specific rules reminds visitors that food is meant to be enjoyed and that gluttony is underrated. Homestyle comfort food is the specialty here, with pulled pork, burgers, and French fries made to order, including during expanded hours that allow patrons to visit for dinner. Breakfast is also served around the clock, letting customers get their fill of truffled hollandaise sauce on eggs benedict or a veggie scramble any time of day.
Looking around, dark wood accents lend a sleek, modern feel to the place, courtesy of a recent makeover. But changes didn't just affect the décor; there are new additions to the menu, too. Newcomer plates include the Nick & Jade, a sandwich named after two of the diner’s servers that features chipotle mayo with fried chicken, cheese, and bacon on a bun. It’s listed on the Bigmouth Fellas list of colossal sandwiches, each of which the menu advises is "best enjoyed with two hands while planting your face into it and eating your way around."
The dishes are all vegetarian at Sargam House Restaurant, and some are even vegan. The dinner menu is rife with fragrant North Indian dishes, crafted with housemade paneer and simmering in sauces made fragrant with green chilies and fenugreek, rather than a teaspoonful of Chanel No. 5. South Indian plates fire up the palate with dosas stuffed with spicy potatoes and utthappam topped with chili and tomatoes. Lunchtime means a buffet, which boasts no fewer than seven curries as the kitchen delivers fresh-baked dosas to each table.
Owner-manager Robert Klaus shows his commitment to sustainable, regional fare from the likes of Fraser Valley and Lake Louise by filling colorful plates on the dark wood tables spotting Lava Dining and Lounge. Locally sourced ensembles, such as roasted Fraser Valley free-range chicken breast with mushroom and sage bread pudding or braised Canadian lamb shank, earned the eatery the title "Best New Restaurant Outside Vancouver" from Straight.com's 2011 Golden Plate awards. In the kitchen, the eatery's prized chef sears duck and decks plates with seasonal veggies as servers complement the menu with an evolving selection of British Columbia wines and house cocktails. During clement weather, Robert's team situates patrons on the lush patio where lofty greenery, flowers, and table umbrellas shield diners from roving stegosauruses. Inside, servers scuttle across matte wood floors framed by muted orange walls and pass plates to tables flanked by black leather chairs.