VANCOUVER — Yew Restaurant at the Four Seasons Hotel Vancouver has launched a new seafood concept.
“With nearly 70 per cent of customers ordering seafood the change just makes sense,” said Robert Cima, regional vice-president and general manager.
“We have answered the call with an exciting move to a concept that delivers simple, local, ultra fresh and sustainable seafood infused with our own sense of whimsy and fun.”
Highlights include a new raw bar, a seafood-based “globally inspired, locally created” menu, a “Day Boat Fish” promotion, featuring the freshest catch of the day and a new “Share the Fish” feature with Alaskan king crab, ahi tuna, scallop crudo, wild salmon and more.
