This Gibsons landmark is flourishing thanks to an inviting atmosphere, including a rustic fireplace, wine cellar, and a large beach-view deck. Chef Eddie Malcolmson brings his Irish background and French training to the coast with a menu full of Northwest Coast cuisine with the occasional French twist. Try his rack of lamb: herb encrusted, seared, and roasted with veal port jus, plated with pavé potatoes and local veggies. There’s plenty to choose from, either ˆ la carte or in the three-course dinner setup. Excellent service, a fine wine list, and housemade desserts to drool over.