Wine Spectator "Award of Excellence" 2001, 2002, 2003, 2004, 2005, 2006

Vancouver Magazine 2006 People's Choice Award
"Gold - Best North Shore"

Vancouver Magazine 2006 Restaurant Award
"Bronze - Best North Shore"

2007 Eating & Drinking Guide "General Manager Molly Kiefer (daughter of Shaw TV's Fanny) recently opened the newly renovated upper deck patio, a stunning fifty seat private space affording spenders a view that stops even real estate chatter." Vancouver Playhouse Wine Festival 2008 Bronze Award

"My dish is wonderful – far better than I expected. Let me explain. When a restaurant’s entire kitchen and commissary changes guard it is not always a good sign. I was skeptical when I heard the crew at the Beach House at Dundarave Pier had done just that. However I am happy to report all is alive and well in front and back of the house. It’s pouring. My husband and I are drenched. The hostess takes our Burberries and brollies pronto and settles us at a tablefor-two. A large fireplace illuminates a Japanese motif above and radiates a rosy glow throughout the dining room. Everyone looks wonderful. We peruse our menus – Steve over a stirred bone-dry martini, I on a glass of Cedar Creek Chardonnay. We gaze at ship and shore lights through a gauzy haze. It’s a cozy and very West Coast rainy night. Our server, kitted out in Johnny Cash black, offers us water – sparkling, flat or “Capilano’s finest.” Nice. We are not guilt tripped into ordering bottled water. Beef carpaccio, sliced onion skin-thin, napped with truffle aioli, is not too earthy or garlicky. Herb-crusted halibut gets the cool-weather treatment with a Chianti reduction and add-on of yellow beets. Neither overpower the fish’s delicate sweetness. Steve’s roasted buttery sable fish with fresh greens and velvety al dente risotto tastes as lovely as it looks. Stag’s Hollow Okanagan Chardonnay, not over-oaked, partners perfectly with both dishes. Lemon tart provides a post-prandial sweet/tart lift. A long espresso is strong, not bitter. Appetizers are in the $15 range. Some, like steamed clams with dashi, white wine and scallions, qualify easily for an entrée or light meal. Pastas, generous enough to share as a first course, are about $20; fish and meat mains, about $35. Beach House’s award-winning wine list boasts, surprisingly, a fair mark-up. Service throughout is courteous, caring and well-paced. I hear a couple of prodigal cooks have returned. I know I will." Julie Pegg