C Turns X

TEN YEARS AFTER… C RESTAURANT
(Directly from the press release).

Vancouver, BC… Vancouver has seen many changes in the past ten years and restaurateur Harry Kambolis has been on the forefront of many of the culinary changes. Marking those changes, C Restaurant celebrates ten years of seafood service in Canada this fall. To honour the past ten years and the dedication of the many regular diners at C, Executive Chef Robert Clark along with Chef de Cuisine Quang Dang will create a ten course tasting menu with signature dishes from then and now. Opportunity to sample this menu is limited as it will only be available through the month of October. (Menu with wine pairings to follow).

C Restaurant opened in the spring of 1997 and changed how Vancouver viewed both waterfront dining and seafood choices. Taking a location that had “floundered� for years, Kambolis proved that “if you build it, they will come.� Shying away from standard preparations of seafood and choosing to name the location the fish originated from, C Restaurant quickly became a destination for local and tourists.

The past ten years has also seen C Restaurant become a major force in the education of seafood choices with both trade and consumers. A path that began with the decline in the quality of Chilean Seabass has led to much investigation of marine resources. Making informed decisions regarding purchasing of both fin and shell fish items started a network of partnerships with;

The BC Salmon Marketing Council
BC Seafood Alliance
David Suzuki Foundation
Monterey Bay Aquarium
Vancouver Aquarium
Ocean Wise
State of the Catch
World Wildlife Foundation


C Restaurant has also helped to launch many BC products including;

- Honey Mussels
- BC Abalone
- Kushi Oysters
- Sable Fish
- BC Sardines
- Tanner Crab


Moving forward, the next ten years will also see many changes and Kambolis and his crew will continue to vanguard industry standards. 2007 has been another year of firsts for the restaurant, implementing Green Table standards and working diligently to lessen their environmental footprint. Look for C to continue with their philosophy of Hi-Res Lo-Imprint dining (based on food choices that are Regional, Environmentally friendly, Seasonal and come from Local sources) in the years to come.

Dining at C, Canada’s most progressive seafood restaurant is an experience second to none. Together, restaurateur and owner Harry Kambolis and Executive Chef Robert Clark have deconstructed seafood supply lines, dealing directly with the fisherman to ensure a product that is both sustainable and of the highest quality. Chef de Cuisine, Quang Dang takes these ingredients and works magic in the kitchen, creating menus that go well beyond ordinary. An exquisite waterfront setting and graceful, choreographed service compliment the top-quality seafood served at C, making for an unforgettable dining experience.

C is located at 1600 Howe Street, one block south of Beach Avenue on False Creek. For reservations call (604) 681-1164.