ARC Restaurant stands as a true embodiment of Vancouver’s spirit, blending the city’s dynamic energy with the pure beauty of the Pacific Northwest. With Executive Chef Harris Sakalis at the helm, this vibrant dining destination offers handcrafted urban artisan dishes that celebrate the region’s exceptional bounty.
The restaurant’s uniquely curved space creates an inviting atmosphere that feels as contemporary as it does timeless. It is the kind of place where guests gather to share stories, reconnect with old friends, or meet new ones over memorable meals and spirited conversation.
INSPIRED BY NATURE
Every plate at ARC tells a story of place and purpose. Chef Harris, a dynamic and visionary food and beverage leader with extensive experience in multinational environments, curates exceptional dining experiences with a focus on sustainability and local sourcing. The kitchen draws from the hotel’s own rooftop herb garden and beehives, transforming fresh-picked ingredients into simple, honest flavours that reflect the season.
This dedication to green initiatives goes hand in hand with Chef Harris’ passion for innovation. His mission is clear: empower his team to achieve collective success while delivering menus that are approachable yet sophisticated. True to ARC’s motto—“Life is complicated. Good food shouldn’t be.”—he crafts dishes that are as comforting as they are inspiring.
THE ARC EXPERIENCE
From the moment guests arrive, they are surrounded by breathtaking harbour and mountain views that set the stage for an unforgettable dining experience. Whether starting the day with the famous bottomless brunch or winding down with happy hour, every visit feels special. Local craft beers, world-class wines, and expertly mixed cocktails provide the perfect pairing to any meal.
We recently experienced the Bottomless Brunch and can say without hesitation that it deserves a full five out of five stars. The first bite of the Grilled Sourdough Bread with Olive Oil and Aged Balsamic set the tone—crusty, warm, and exquisitely balanced between the grassy richness of the oil and the sweetness of the balsamic. We paired it with a bowl of warm smoked olives, garnished with fresh rosemary and a hint of orange oil that lifted the entire dish.
Next, the Hannah Brook Farms Salad arrived, bright and fragrant. Every leaf tasted freshly picked, tossed with tender charred asparagus, peas, snap peas, and mint. The cashew butter lent a subtle richness, while the lemon poppyseed vinaigrette tied everything together in a light, zesty finish.
The Fried Cauliflower arrived perfectly crisp, coated in a honey chili sauce that offered just the right balance of sweetness and heat, sprinkled with spiced pumpkin seeds for a satisfying crunch, and served alongside fluffy, warm pita bread.
An Omelette-inspired dish had thick wedges of firm tomatoes layered over scrambled “eggs” and toasted to perfection, offering a bright, juicy contrast that elevated each bite.
The Potatoes Pavé were a standout on their own—golden and tender, crowned with smooth cashew crema, earthy mushrooms, delicate slivers of onion, and a drizzle of balsamic reduction that tied everything together beautifully. Next the thick-cut Beefsteak Tomatoes were artfully paired with multi-coloured beets and fresh dill, all dressed in a lively vinaigrette that made this plate as refreshing as it was satisfying.
For the main course, we could hardly believe how divine the Squash Gnocchi was—pillowy and delicate, coated in a velvety cauliflower agrodolce with ribbons of asparagus, vivid green pesto, and the creamiest cashew sauce we have ever tasted.
Alongside it, the towering Falafel Burger arrived as a complete meal: golden, crisp, layered with pickles, fresh lettuce, and ripe avocado on a soft bun.
The Padron Peppers were a revelation, blistered to perfection and served with garlic aioli that we kept reaching for between bites of silky smooth mashed potatoes.
Almost pushing us over the edge, the corn and spelt Stuffed Sweet Potato was a masterpiece of texture and flavour—its tender, caramelized flesh enveloping a hearty, nutty filling, elevated by subtle spices and a drizzle of herb-infused oil that made every bite feel indulgent yet perfectly balanced.
A PLACE TO RETURN
Chef Harris does not simply maintain tradition—he elevates it. Dedicated to continuous improvement, he shapes a culinary program that reflects Vancouver’s dynamic identity while driving excellence and innovation. His leadership empowers his team to create experiences that feel authentic and unforgettable.
Do not forget to add a flight of hand-crafted mimosas to your meal!
ARC Restaurant is more than a place to eat—it is a space where Vancouver’s local flavours, relaxed sophistication, and heartfelt hospitality come together. For anyone seeking food that inspires and nourishes in equal measure, ARC is a destination to savour time and again.
Author Profile
- Helen Siwak is the founder of EcoLuxLuv Communications & Marketing Inc and publisher of Folio.YVR Luxury Lifestyle Magazine and PORTFOLIOY.YVR Business & Entrepreneurs Magazine. She is a prolific content creator, consultant, and marketing and media strategist within the ecoluxury lifestyle niche. Helen is the west coast correspondent to Canada’s top-read industry magazine Retail-Insider, holds a vast freelance portfolio, and consults with many of the world’s luxury heritage brands. Always seeking new opportunities and challenges, you can email her at [email protected].
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