From Our Editors
Executive Chef Shane Lamb celebrates the diversity and flavour of Pacific Northwest cuisine by crafting menus that spotlight fresh seafood and local ingredients. He sears, smokes, and blackens seafood such as halibut, cold-water prawns, sable fish, and wild Pacific salmon that are each Ocean Wise–certified by the Vancouver Aquarium and deemed delicious by Winston Churchill. His sous chefs also help cut and chargrill AAA Alberta beefsteaks to pave the way for a full range of housemade desserts. Nestled in the Vancouver Airport Marriott Hotel, The American Grille's business-casual atmosphere lures hungry travellers during the day. At night, however, the dining space transforms into a romantic destination with dim lighting and flickering candles.