People eat three times a day to prevent mouthy mouths from brashly blurting out their distaste for the rest of the digestive system. Today's Groupon prevents inner-system quarrelling by subduing chatty cheeks with innovative eats at C Restaurant (a $40 value), located on Howe Street. Choose between two options:
- For $20, you get a four-course brunch summer tasting menu for one person (a $40 value).
- For $20, you get a four-course lunch summer tasting menu for one person (a $40 value).
The four-course brunch and lunch menus showcase the creative concoctions of executive chef Robert Clark and chef de cuisine Lee Humphries, composed from local, sustainable seafood and produce. The brunch course starts with an eligible yogurt parfait that sensually smooches lips with layers of seasonal fruit and granola. Next, a smoked-trout salad bombards tongue buds with bursts of pink grapefruit, ginger, and rocket before the main course of eggs benedict arrives, saddled with potato hash and crisp prosciutto. Diners enjoy the afterglow with a soothing mint-chocolate-chip ice-cream cone.
The lunch course starts with hot or chilled leek-and-potato veloute accompanied by a posse of crème fraiche and smoked Larry Albright trout (add lobster for $10). Following on its heels, the second course tops a butter-lettuce salad with slow-cooked egg, maple syrup, and crisp prosciutto (add spot prawns for $1.50 each). The main course plates pan-seared halibut “bouillabaisse” with crushed potatoes, crisp squid, and streamed mussels, or may be upgraded to a grilled flat-iron steak frites with peppercorn sauce ($10 extra). As with the brunch course, a mint-chocolate-chip ice-cream cone soothes excited diners with cooling flavours and reassuring whispers that the meal was not an astral vision. Diners may make substitutions for dietary restrictions to either course.
Floor-to-ceiling windows, elegant minimalist décor, and a cozy mezzanine level that overlooks the main floor all endow C Restaurant with a modern, open quality. The outstanding service ensures your meal will run smoothly, like a freshly shaven gazelle.
Executive chef Nicolas Hipperson fell in love with cooking in his grandmother’s kitchen, where he helped her prepare dishes fresh from their garden in rural Saskatchewan. Owner Harry Kambolis had the good sense to pluck him from the prairies and put his talents to use to create C Restaurant’s menu, which has gone on to earn dozens of awards from institutions such as Wine Spectator and Vancouver Magazine.
Unsurprisingly, given the chefs' penchant for home-cooking style with a young urban twist, 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.