Fabulous Food: YEW Restaurant + Bar

YEW Restaurant + Bar

Clockwise from top left: One of executive chef Ned Bell's mouthwatering BC spot prawn dishes, YEW's seafood charcuterie board,  bartender Justin Taylor's "YEW Shake It" whiskey sour cocktail, and pastry chef Bruno Feldeisen's to-die-for apple pie. (Images: Catherine Roscoe Barr)

791 West Georgia St, Vancouver, BC  |


Why YEW Rocks:

  • Using 100 percent Ocean Wise seafood and ethically sourced, naturally raised, antibiotic- and hormone-free animal products, YEW’s incredible menu is always changing, in tune with the seasons, and inspired by passionate local producers with whom executive chef Ned Bell has cultivated close relationships.
  • Sommelier Emily Walker’s seafood-friendly wine list is fabulous on its own (and many of the selections come from organic, biodynamic, sustainable, and family run vineyards), but with 50 percent off each and every bottle on Wine Down Sundays, the by-the-glass wine preservation program featuring 14 carefully selected wines in 2-, 4-, and 6-ounce pours, and her Wine of the Week, it’s super fabulous
  • Bartender Justin Taylor’s cocktail menu is just plain awesome, and many of the signature and classic drinks contain barrel aged spirits, made in-house and displayed on shelves behind the bar. His “We make it, Yew Shake it” whiskey sour is particularly lovely, and quite the workout since you’re doing the cocktail shaking yourself.
  • Epic weekend brunch. Three courses. Decadent and delicious. Enough said.
  • “All dinner guests are given one of Ned’s power cookies to take home at the close of their meal,” says public relations director Kate Colley. “The sentiment being that the guest will eat the cookie for a healthy breakfast and be reminded of the great dinner they had the night before.” How sweet is that? Here’s the recipe.


The YEW Team:

Executive chef Ned Bell | YEW Restaurant + BarExecutive chef Ned Bell

"Our food focus is being seasonally fresh, globally inspired, but locally created and sustainable. Food doesn't need to be complicated, but it is important to know where it comes from."


Pastry chef Bruno Feldeisen | YEW Restaurant + BarPastry chef Bruno Feldeisen

"I always look for local, organic, independent farmers to provide us with the freshest foods at their peak ripeness. For example, we are using Vista D'oro apples for our apple pie, Glasshouse Farms strawberries in the strawberry trifle, and Golden Ears Cheesecrafters provides us a truly unique quark cheese that we use in all our cheesecake recipes.”

Sommelier Emily Walker | YEW Restaurant + BarSommelier Emily Walker

"As a Sommelier there is no greater privilege than working in a city where we have access to beautiful local ingredients and benefit from the proximity to such diverse wine growing regions in our own backyard. Our aim is to offer a well-rounded selection of local and international wines designed to enhance the flavours of our seafood concept and elevate your dining experience."

Bartender Justin Taylor | YEW Restaurant + BarrBartender Justin Taylor

"YEW's cocktail list is simple. It's everyday favourites that are elevated by our passions and playfulness, like our unique barrel-aging program. Our drinks are uncomplicated, approachable and friendly, while keeping true to our seafood concept."


YEW in the News:


Restaurant: Dockside Restaurant

My husband and I recently attended the summer launch patio party at Dockside Restaurant in the Granville Island Hotel. Their newly renovated waterfront patio is absolutely gorgeous and the food is amazing – the lovely view of False Creek doesn't hurt either.

The renovation was a lengthy and carefully considered project, as owner Diamond Karim shared with us, from the double-glazed fireplaces that act as a heat shield while still preserving the view, to the huge, heated cabana that arrived in pieces and was welded together and painted onsite, and the elegant striped curtains made from durable, weather-resistant marine fabric.

I’ve really begun to shed my Alberta-girl palate and have been jumping on every chance to try BC’s amazing seafood. Before moving out west, my exposure to shrimp was limited to the frozen, round trays we’d thaw for Christmas and I’d only tried mussels once.

Judging by the company, the food was pretty fantastic even for Vancouver standards, as I was not alone in swooning over the king crab legs, shrimp and mussels. I never imagined that I'd like mussels, they were delicious. I also had two (or was it three) delectable creme brulees for dessert.

Dockside has an in-house brewery, and although I didn’t actually try any of the beer (I got distracted by the bubbly) the beautiful vintage-eque labels definitely have me intrigued, and the next time the sun peeks out from behind the clouds I plan on heading back to do some sampling. Plus, I'm really keen on brunch and I’ve heard their Sunday brunch is great and even has live jazz and blues.

Image: Sheryl English