Pier 7 review: boat-to-table dining with a view

Pier 7 | BCBusiness
Come for the food, stay for the views

Boat-to-table dining on the North Shore waterfront is deliciously West Coast

Despite its expansive waterfront, the North Shore doesn’t boast many seaside restaurants. Pier 7’s stunning location is reason alone for a visit.

Situated right on the water adjacent to Lonsdale Quay a short walk from the SeaBus terminal, the restaurant is at the tip of the historic Wallace Shipyards. It doesn’t get more West Coast than this: enormous tug boats and sleek yachts are docked within arm’s reach; massive freighters and cruise ships seem so close you could almost touch them. The stand-alone building, with floor-to-ceiling windows and warm wood accents, has striking views that also encompass the Lions Gate Bridge, Stanley Park and downtown Vancouver.

With executive chef Michael Mikoda in the house, the food is just as enticing as the surroundings. Having trained under Chambar’s Nico Schuermans and Bearfoot Bistro’s Melissa Craig in Whistler, he adds a contemporary flair and an accessible touch to exquisite seafood. This is boat-to-table dining: think fresh and local pan-seared ling cod, white Gulf prawns, meaty diver scallops and Salt Spring island mussels.

BEST TABLE: The window-side ones to the left of the covered heated patio, which have unobstructed views and evoke the feeling of dining on a dock.

DRINK UP: Strawberry Fields. Strawberry-infused Bombay Sapphire gin mixed with aperol, muddled sage and a splash of grapefruit juice.

MUST-TRY ORDER: Ahi tuna club. You’ll never go back to turkey. Tender slices of rare tataki-style tuna are nestled among arugula, pickled onion and bacon on a fresh ciabatta bun. Opt for the mixed-green salad with apple-mustard vinaigrette on the side.

INSIDER TIP: If you’re driving, skip the nearby hotel parking and instead turn toward the water. There’s a small bank of meters that charge $2 an hour.