BC Business
Canyon North Vancouver | BCBusinessThe decor in Scott Kidd's Canyon restaurant shares the same buy-local philosophy as his food.
Canyon North Vancouver | BCBusinessThe decor in Scott Kidd’s Canyon restaurant shares the same buy-local philosophy as his food.
If the name Scott Kidd isn’t familiar, his pedigree likely is: Le Cordon Bleu, Sooke Harbour House, Le Gavroche, Bishop’s, Raincity Grill, Araxi. As one of the pioneers of Vancouver’s regional, responsible-food movement, Canyon executive chef and owner Kidd has channelled his experience, energy and leadership into this new venture, a bistro-style restaurant he opened with his wife, Helen Sheridan, in their charming North Vancouver neighbourhood of Edgemont Village.
Canyon is able to carry almost entirely organically grown produce, naturally raised meat and sustainable seafood “because of the relationships Scott’s built over the last 30 years,” says Sheridan. The staunch support-local philosophy extends beyond the fare and to the modern West Coast decor, including Group of Seven reproductions from Kimprints, whose owner is a North Shore neighbour (thecanyon.ca).
Table 21 is a private two-seater tucked into the front corner along the picture window looking out at Edgemont Blvd., and boasts a vantage of the whole restaurant, including the open kitchen in the back.
Canyon’s wine list leans toward B.C., Washington and California, with over a dozen labels offered by the glass. Opt for one of the local libations on tap: Howe Sound lager, Phillips IPA or Blasted Church Hatfield’s Fuse white blend.
Canyon’s menu changes seasonally, but one dish endures: the spicy albacore tuna sashimi, which Kidd created nearly 20 years ago (and has carried with him from restaurant to restaurant).
Save room for dessert. “I’d go with Caitlin’s upside pineapple cake with sour cream ice cream,” says Kidd of his chef de cuisine, Caitlin Hall, formerly at Pied-à-Terre, and a recent competitor on Top Chef Canada.