West Oak / Vancouver

1035 Mainland St. btwn Nelson & Helmcken Vancouver V6B 5P9
+1 604-629-8808
Opening Hours
Sun, Mon, Tue, Wed, Thu, Fri, Sat 11:30 - 23:00
Description

Relationships with suppliers and farmers are highly valued at West Oak. These partnerships allow Executive Chef Tim Cuff to source the most sustainable, seasonal and freshest products available. West Oak serves the best just-picked local vegetables, grass-fed meats, free range chicken, and Ocean Wise seafood. Trusted producers include Sing Lobster, 7 Seas fish markets, Hannah Brook Farm, Two River’s Meats, Barnston Island Herbs, Cioffi’s Meat Market and Mikuni Wild Harvest. In the heart of Yaletown, West Oak is a high-energy, modern-rustic space featuring heritage wood beams, white oak tabletops and chairs, and a buzzing open kitchen. Dining at the bar allows diners to watch chefs in action and chat with the kitchen staff, who are happy to prepare custom tasting menus. A sun-filled patio offers opportunities for people-watching while sipping a glass of BC’s best wine.

from official Facebook page
trending 1174 votes
3.2
Tips from the Net @ West Oak
Fancy Face en
That was the yummiest Chicken burger I've had. I think it was the avocados and the sauce. Pleasantly surprised. The staff was friendly and the bartender was cool. I sat in the lounge area and enjoyed my drink. GooglePlace - December 2017
Kasey Prom en
Glad I tried the Saberfish over the halibut, it was tender and juicy and delicious! We loved the ahi tuna app so much we ordered it twice! Oh and the drink called "the fizz" - gin with jalapenos in it, I think I had like 4... Wait staff was excellent - they were attentive, accommodating, and impeccably dressed. They must hire their female staff from a modeling agency or something. Our server was Greg, ask him about his rap career. There were some people in casual attire but I'd recommend getting a little dressed up. You could probably dine for less but hey, you don't go out to save money - budget $100 per person and splurge, it's worth it. This was the only place I visited in Vancouver that really exceeded expectations across all boards - from service, to cleanliness, to quality. Oh and they were playing 90s r&b, which I'm totally fine with, but I guess I was just surprised to hear that in a nicer restaurant like this? I guess that could set them apart maybe though? Or maybe Canadians just really love their 90s r&b? All I know for sure is I'll definitely be back next time I'm in Vancouver. GooglePlace - November 2017
Mark Johnson en
This restaurant can't decide if it's upscale, affordable or medium fare and does none of them particularly well. Once you get the food it's where the inconsistencies become apparent. The portions are very small and well presented, which is what you'd expect at an upscale expensive restaurant with to die for flavour. It's just the quality did not match the presentation. It's like they picked the worst of all the three. Prices that suggest medium fare, small portions that suggest upscale and the taste of affordable. Spare yourself the disappointment and go somewhere that knows what it's doing. GooglePlace - November 2017
Jane Brown en
Two friends and I went for dinner last night and it was busy but we got seated right away at the counter surrounding the kitchen ...which we didn't mind at all. From the moment we walked in, we felt very special in the way the staff attended to us. Not only was our server, Greg, very attentive and friendly, but front of restaurant staff and other servers, including Landon who worked in from of the kitchen area, made us feel special as well, Accolades to whomever is responsible in hiring staff who work well as a cohesive group and show care and attention for their clients. Thank you for a wonderful evening. P.S. Food and wine was yummy too!!! GooglePlace - November 2017
Gaston Motola Acuna en
Great place! Medium to high end.of the for steakhouses.in Vancouver, awesome service, great wine and cocktails. Has a lounge in the back, bouncer was kind of an ahole, to hip hoppy for my taste Foursquare - September 2017