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Riley's Fish & Steak
Why we recommend Riley’s in Vancouver When guests book a Vancouver nightclub, beach club, or pool day through MyRSVP and ask where to eat around it, Riley’s is one of the names that comes back most consistently from our team. This page is written as a guide rather than as a reservation listing: the practical details, the signature dishes, the room layout, and the direct route to reserve are all here so you know what to expect before you walk in. Restaurant reservations outside Las Vegas sit with the venues themselves; MyRSVP handles the nightlife and pool-club side of the trip. What to expect in the room and on the menu Riley’s occupies a 150-seat space on Burrard Street’s waterfront with dark timber walls, polished metal accents, and nautical details that evoke an upscale yacht lounge. The layout flows from the main dining room through an active oyster station and wine cellar—holding over 400 selections—to an external deck with water views ideal for sunset drinks. As a Michelin Guide–recommended property from the Glowbal Group, it focuses on prime beef and Pacific Northwest seafood: the Dry-Aged Ribeye (14 oz., CAD $72) and Steak au Poivre (8 oz., CAD $58) anchor the beef program, while the Seafood Tower for two showcases oysters, shrimp, crab, and lobster with mignonette and aioli. Signature dishes include Ahi Tuna Crudo with soy-citrus marinade, Lobster Bisque with saffron cream, and Seared Scallops as a beef supplement. The wine program spans 400+ bottles; cocktails like the Riley’s Martini (CAD $20) lead a focused bar menu. The space handles executive lunches, intimate dinners, and weekend brunches with equal ease; brunch features live performances and a sociable energy. Hours run late Friday and Saturday (until 11pm and 10pm respectively), making it practical for a pre-drinks stop before heading elsewhere in the downtown core. Reservations — how to book Riley’s What we tell guests about Riley’s: it is one of the Vancouver rooms worth a standalone evening rather than a squeezed-in pre-dinner. The reservation itself is handled directly with the restaurant — through their own site, OpenTable, Resy, SevenRooms, or by phone — depending on how they run their book. If you can get into the chef’s counter, bar seats, or a tasting menu slot, those are often the fastest way into the version of the room regulars are actually there for. For private dining or larger-group enquiries, the restaurant’s events or reservations team is the right first call, not a generic booking channel. Hours, dress, and planning windows Here is the practical layer for Riley’s — the details you need before booking. Hours of operation: Lunch Monday–Friday 11:30 AM – 2:00 PM; Dinner daily 2:00 PM – late; Weekend Brunch Saturday–Sunday 10:30 AM – 2:00 PM. Dress code: No strict dress code; casual to smart casual attire welcome. Reservations tighten around Canada Place cruise season, Vancouver International Film Festival; on those weekends, plan to book two to six weeks out depending on the seating type, and ask about chef’s counter, bar dining or private-dining allocations if the main reservation book reads fully booked. How MyRSVP helps with the rest of your Vancouver trip Reserving Riley’s. Use the restaurant’s own booking channel for the dinner reservation; availability, private dining and chef’s-counter inventory live with the restaurant, not with MyRSVP. Dinner reservations are direct with Riley’s. For the nightclub, pool day or beach club you’re planning around the meal, submit the MyRSVP form on the relevant venue page and a concierge assigned to that venue will be in touch with pricing, placement and the best area for your group.
Botanist
Why we recommend Botanist in Vancouver Botanist is one of the Vancouver restaurants we point guests toward when they ask what to eat the night before (or the night after) a reservation with us. Yaletown, Gastown or Coal Harbour dining — often Japanese-influenced — with harbor or mountain sightlines — and the room is worth a dedicated evening, not a squeezed-in pre-club pit stop. This page is a city-guide write-up: what the restaurant is known for, what to order, when to go, what to expect in the room, and the direct route to book. MyRSVP’s concierge service in Vancouver specializes in nightclub and pool-club bookings rather than restaurants, so dining reservations here run through the venue itself. What to expect in the room and on the menu Botanist occupies a 150-seat sanctuary within the Fairmont Pacific Rim, where Executive Chef Hector Laguna orchestrates a produce-driven menu built entirely around BC’s seasonal bounty—foraged mushrooms, Haida Gwaii halibut, Dungeness crab, Fraser Valley duck, and wild herbs define the kitchen’s hyperlocal ethos since opening in 2017. The dining space flows intuitively: intimate alcoves and a lively cocktail lab anchor the interior, while an outdoor terrace commands harbor views ideal for daylight meals. Cascading greenery, soft wooden textures, and vibrant floral installations evoke a coastal greenhouse, shifting from serene during breakfast and brunch to gently animated at dinner with occasional live piano. The wine program runs deep at over 300 labels; the bar program shines with composed cocktails like the Botanist Martini (gin, elderflower, cucumber, mint). Signature plates—the Foraged Mushroom Tart with truffle aioli, Sablefish in miso broth, Grilled Duck Breast with huckleberry jus, and Lavender Panna Cotta—showcase restraint and precision. Michelin-listed consistently, the restaurant draws locals, couples, and visitors seeking refined breakfast through dinner service across varied time slots, with the kitchen demonstrating particular finesse with sustainable seafood and small-batch proteins designed for sharing. Reservations — how to book Botanist What we tell guests about Botanist: it is one of the Vancouver rooms worth a standalone evening rather than a squeezed-in pre-dinner. The reservation itself is handled directly with the restaurant — through their own site, OpenTable, Resy, SevenRooms, or by phone — depending on how they run their book. If you can get into the chef’s counter, bar seats, or a tasting menu slot, those are often the fastest way into the version of the room regulars are actually there for. For private dining or larger-group enquiries, the restaurant’s events or reservations team is the right first call, not a generic booking channel. Hours, dress, and planning windows Here is the practical layer for Botanist — the details you need before booking. Hours of operation: Monday 11:30 AM – 1:30 PM; Tuesday–Friday 11:30 AM – 1:30 PM and 5:30 PM – 10:00 PM; Saturday 11:30 AM – 2:00 PM and 5:30 PM – 10:00 PM; Sunday 11:30 AM – 2:00 PM. Dress code: Upscale; dressing up is de rigueur. Reservations tighten around Canada Place cruise season, Vancouver International Film Festival; on those weekends, plan to book two to six weeks out depending on the seating type, and ask about chef’s counter, bar dining or private-dining allocations if the main reservation book reads fully booked. How MyRSVP helps with the rest of your Vancouver trip How to reserve Botanist. Book the dinner reservation direct with the restaurant on their own channels — site, OpenTable, Resy, SevenRooms, or phone depending on how they run their book. Dinner reservations are direct with Botanist. For the nightclub, pool day or beach club you’re planning around the meal, submit the MyRSVP form on the relevant venue page and a concierge assigned to that venue will be in touch with pricing, placement and the best area for your group.
Black & Blue
Why we recommend Black & Blue in Vancouver Black & Blue sits on the Vancouver dining map for a specific reason — Yaletown, Gastown or Coal Harbour dining — often Japanese-influenced — with harbor or mountain sightlines — and it comes up on our concierge calls often enough that it earned a proper page on the site. Outside of Las Vegas, MyRSVP does not hold restaurant inventory; this write-up is meant to give you enough context to reserve confidently with the restaurant directly, then pair the night with a nightclub or pool booking through us if the rest of the trip calls for it. Think of it as a curator’s recommendation rather than a reservation funnel. What to expect in the room and on the menu Black + Blue anchors downtown Alberni Street as Vancouver’s definitive steakhouse—250 seats across three levels of deliberate luxury operated by the Glowbal Group. The centerpiece is a Himalayan salt-walled aging room where Kobe-certified prime cuts hang in controlled precision; that architectural statement alone sets the tone for what follows. Ground floor pairs expansive leather seating and gleaming fixtures with a spirited oyster bar for quick pre-dinner bites. The third-floor rooftop terrace opens to city views and works best during temperate evenings. The wine program runs deep (over 400 selections), anchored by the house Black + Blue Martini—gin-forward, olive extract, citrus rind. Signature dishes justify the focus: Seafood Tower for two ($120) stacks raw oysters, clams, lobster, and crab with mignonette; the dry-aged ribeye (14 oz., $72) arrives streaked with fat and glossy. Steak au Poivre, lobster bisque, and Beef Stroganoff sustain the steakhouse canon. Executive lunches run weekdays from 11:30am; weekend timing shifts later (5pm on Saturday, Sunday). The room hums steadily—midweek deals, anniversary dinners, animated Sunday roasts. Sourcing favors regional: BC Dungeness crab, Ontario veal. Service carries the assured, high-volume efficiency expected of an established prestige anchor. Reservations — how to book Black & Blue We keep Black & Blue on our curated Vancouver dining list for guests asking what to do around a MyRSVP nightclub or pool-club booking. Restaurant reservations are direct with the venue; we don’t hold dining inventory here — that part of the concierge service is Las Vegas-only. Practical advice: book as early as you can, because flagship Vancouver rooms routinely close a month or more out on peak weekends, and ask about chef’s counter, bar dining, or private-dining allocations if the main reservation book looks tight. Those formats often stay open days after the dining room has gone fully booked. Hours, dress, and planning windows Here is the practical layer for Black & Blue — the details you need before booking. Hours of operation: Daily 11:30 AM – midnight. Dress code: Business casual attire encouraged. Reservations tighten around Canada Place cruise season, Vancouver International Film Festival; on those weekends, plan to book two to six weeks out depending on the seating type, and ask about chef’s counter, bar dining or private-dining allocations if the main reservation book reads fully booked. How MyRSVP helps with the rest of your Vancouver trip Booking Black & Blue for your Vancouver trip. The dinner reservation itself runs through the restaurant; MyRSVP’s concierge service in Vancouver specializes in nightclub and pool-club bookings rather than dining rooms. Dinner reservations are direct with Black & Blue. For the nightclub, pool day or beach club you’re planning around the meal, submit the MyRSVP form on the relevant venue page and a concierge assigned to that venue will be in touch with pricing, placement and the best area for your group.
Minami
Why we recommend Minami in Vancouver Minami is one of the Vancouver restaurants we point guests toward when they ask what to eat the night before (or the night after) a reservation with us. Yaletown, Gastown or Coal Harbour dining — often Japanese-influenced — with harbor or mountain sightlines — and the room is worth a dedicated evening, not a squeezed-in pre-club pit stop. This page is a city-guide write-up: what the restaurant is known for, what to order, when to go, what to expect in the room, and the direct route to book. MyRSVP’s concierge service in Vancouver specializes in nightclub and pool-club bookings rather than restaurants, so dining reservations here run through the venue itself. What to expect in the room and on the menu Executive Chef Alan Ferrer pioneered Aburi-style flame-searing in Vancouver when Minami opened in 2008 as Miku’s sister restaurant, establishing the technique as a signature approach to Ocean Wise seafood and local ingredients. The 120-seat space flows from an open sushi bar—where precision work happens in full view—through cozy dining nooks to a lively lounge, with a summer garden patio offering lush greenery and water features as a tranquil counterpoint to Yaletown’s urban energy. The Blue Wave private room accommodates up to 12 guests for group meals. Signature dishes anchor the menu: Aburi Salmon Oshi Sushi arrives pressed and kissed with soy and yuzu; the Seared Scallop Sashimi showcases Hokkaido scallops torched with sea salt; Wagyu Beef Tataki delivers A5 slices seared with ponzu and garlic chips. The full Aburi Omakase (eight courses) guides diners from sashimi through grilled black cod in miso glaze. Stephen Whiteside’s curated sake list and cocktails like the Minami Martini—floral vodka with lychee and ginger—pair seamlessly with shared plates. Hours run noon to 10pm daily (9:30pm Mondays), with tasting menus ranging CAD $130–$205 per person. Modern lantern lighting and clean wooden lines create a chic yet approachable atmosphere suited to business lunches, dates, or group gatherings. Reservations — how to book Minami A quick note on how to use this page: Minami sits on our curated Vancouver dining shortlist, but MyRSVP doesn’t hold restaurant inventory here — that concierge service is Las Vegas-only. For the reservation, book direct with the venue on whichever channel they use (their own site, OpenTable, Resy, SevenRooms, or phone). For a nightclub, pool day, or beach club layered into the same Vancouver trip, that is the part where MyRSVP picks up — submit the form on the relevant venue page and we will coordinate that side of the evening with your dinner reservation as the anchor point. Hours, dress, and planning windows What to know before you visit Minami. The room operates on these hours: Dine-in daily 5:00 PM – 9:30 PM; take-out daily noon – 9:00 PM. On the dress side: No strict dress code; business casual or smart casual attire recommended. Peak demand in Vancouver falls around May–October (cruise season and summer) plus the NYE weekend, sharpest on Canada Place cruise season, Vancouver International Film Festival — those are the dates the reservation book closes furthest out. If the main dining room is full on your target date, ask the restaurant about chef’s counter, bar seats or a tasting-menu slot; those formats often stay open days after the primary book has gone. How MyRSVP helps with the rest of your Vancouver trip Booking Minami for your Vancouver trip. The dinner reservation itself runs through the restaurant; MyRSVP’s concierge service in Vancouver specializes in nightclub and pool-club bookings rather than dining rooms. Dinner reservations are direct with Minami. For the nightclub, pool day or beach club you’re planning around the meal, submit the MyRSVP form on the relevant venue page and a concierge assigned to that venue will be in touch with pricing, placement and the best area for your group.
Joe Forte's Seafood & Chop House
Why we recommend Joe Forte’s in Vancouver When guests book a Vancouver nightclub, beach club, or pool day through MyRSVP and ask where to eat around it, Joe Forte’s is one of the names that comes back most consistently from our team. This page is written as a guide rather than as a reservation listing: the practical details, the signature dishes, the room layout, and the direct route to reserve are all here so you know what to expect before you walk in. Restaurant reservations outside Las Vegas sit with the venues themselves; MyRSVP handles the nightlife and pool-club side of the trip. What to expect in the room and on the menu Joe Fortes opened in 1985 and occupies a 200-seat interior wrapped in dark mahogany paneling, polished brass, and crisp white linens—a studied nod to 1920s Boston oyster bars that feels neither forced nor dated. The main dining room flows into a vibrant raw bar and piano lounge; upstairs, a rooftop garden patio with trellis shade overlooks Robson Street’s street-level energy, ideal for warmer nights. Live piano runs nightly, with jazz trios rotating through weekend brunches, creating a nostalgic yet animated backdrop for corporate lunches, date nights, or group celebrations. The kitchen sources Ocean Wise seafood and Alberta beef, kept straightforward: the Dungeness Crab Cake arrives golden-crusted with lemon aioli; the Signature Seafood Tower ($130 for two) is a chilled cascade of oysters, prawns, crab legs, and lobster; the Bone-In Ribeye ($68 for 16 oz.) gets herb butter and roasted potatoes; the Grilled Wild Salmon ($42) pairs cedar-planked fillet with mustard beurre blanc. A 300-plus label wine list anchors the program, alongside the signature Joe’s Caesar—a bold vodka-clamato with horseradish and shrimp. The private wine room accommodates up to 30 guests; rooftop tables command priority during brunch service. Reservations — how to book Joe Forte’s A quick note on how to use this page: Joe Forte’s sits on our curated Vancouver dining shortlist, but MyRSVP doesn’t hold restaurant inventory here — that concierge service is Las Vegas-only. For the reservation, book direct with the venue on whichever channel they use (their own site, OpenTable, Resy, SevenRooms, or phone). For a nightclub, pool day, or beach club layered into the same Vancouver trip, that is the part where MyRSVP picks up — submit the form on the relevant venue page and we will coordinate that side of the evening with your dinner reservation as the anchor point. Hours, dress, and planning windows What to know before you visit Joe Forte’s. The room operates on these hours: Daily 11:00 AM – 11:00 PM. On the dress side: Casual attire welcome. Peak demand in Vancouver falls around May–October (cruise season and summer) plus the NYE weekend, sharpest on Canada Place cruise season, Vancouver International Film Festival — those are the dates the reservation book closes furthest out. If the main dining room is full on your target date, ask the restaurant about chef’s counter, bar seats or a tasting-menu slot; those formats often stay open days after the primary book has gone. How MyRSVP helps with the rest of your Vancouver trip Reserving Joe Forte’s. Use the restaurant’s own booking channel for the dinner reservation; availability, private dining and chef’s-counter inventory live with the restaurant, not with MyRSVP. Dinner reservations are direct with Joe Forte’s. For the nightclub, pool day or beach club you’re planning around the meal, submit the MyRSVP form on the relevant venue page and a concierge assigned to that venue will be in touch with pricing, placement and the best area for your group.
West Oak
Why we recommend West Oak in Vancouver West Oak is one of the Vancouver restaurants we point guests toward when they ask what to eat the night before (or the night after) a reservation with us. Yaletown, Gastown or Coal Harbour dining — often Japanese-influenced — with harbor or mountain sightlines — and the room is worth a dedicated evening, not a squeezed-in pre-club pit stop. This page is a city-guide write-up: what the restaurant is known for, what to order, when to go, what to expect in the room, and the direct route to book. MyRSVP’s concierge service in Vancouver specializes in nightclub and pool-club bookings rather than restaurants, so dining reservations here run through the venue itself. What to expect in the room and on the menu West Oak anchors Yaletown at 1035 Mainland Street with white oak surfaces, exposed beams, and an open exhibition kitchen that seats around 150 across a grounded, timber-lined dining room plus a modest patio overlooking the neighborhood. The kitchen prioritizes Ocean Wise seafood and local, organic ingredients—expect Blue Goose beef and daily-filleted catches—built around signature dishes like the Ahi Tuna Crudo, Seafood Tower (a two-person tiered spread of shells, shrimp, and spiny lobster), and dry-aged steaks including a 14 oz. Ribeye. The Steak au Poivre and Seared Scallops round out protein-forward options, while vegetarians find the Truffled Mushroom Risotto compelling. The wine program spans over 300 selections, paired with cocktails like the West Oak Martini—a gin-forward pour with olive and citrus. Brunch runs Saturday and Sunday from 10:30am, happy hour sits 3–6pm daily, and the restaurant opens 11am–midnight, hosting both midday regulars and weekend crowds seeking leisurely suppers. Readers’ Choice Awards recognition in 2018 and 2021 underscores its standing as a casual upscale fixture in Vancouver’s food quarter, where unpretentious service and reliable execution appeal to locals and visitors alike. Reservations — how to book West Oak We keep West Oak on our curated Vancouver dining list for guests asking what to do around a MyRSVP nightclub or pool-club booking. Restaurant reservations are direct with the venue; we don’t hold dining inventory here — that part of the concierge service is Las Vegas-only. Practical advice: book as early as you can, because flagship Vancouver rooms routinely close a month or more out on peak weekends, and ask about chef’s counter, bar dining, or private-dining allocations if the main reservation book looks tight. Those formats often stay open days after the dining room has gone fully booked. Hours, dress, and planning windows What to know before you visit West Oak. The room operates on these hours: Daily 11:00 AM – midnight; happy hour 3:00 PM – 6:00 PM. On the dress side: Business casual. Peak demand in Vancouver falls around May–October (cruise season and summer) plus the NYE weekend, sharpest on Canada Place cruise season, Vancouver International Film Festival — those are the dates the reservation book closes furthest out. If the main dining room is full on your target date, ask the restaurant about chef’s counter, bar seats or a tasting-menu slot; those formats often stay open days after the primary book has gone. How MyRSVP helps with the rest of your Vancouver trip How to reserve West Oak. Book the dinner reservation direct with the restaurant on their own channels — site, OpenTable, Resy, SevenRooms, or phone depending on how they run their book. Dinner reservations are direct with West Oak. For the nightclub, pool day or beach club you’re planning around the meal, submit the MyRSVP form on the relevant venue page and a concierge assigned to that venue will be in touch with pricing, placement and the best area for your group.