St. Lawrence Recognized in Prestigious List of Canada’s 100 Best Restaurants

ST. LAWRENCE ANNOUNCED AS ONLY RESTAURANT IN WESTERN CANADA TO MAKE TOP 10 IN CANADA’S 100 BEST RESTAURANTS, PLACES SECOND OVERALL

Prestigious Annual Ranking Recognizes Vancouver Québécois-Forward Restaurant for Inimitable Cuisine, Service and Style

St. Lawrence added yet another accolade to its already sterling culinary resume today when the celebrated Vancouver restaurant was singled out as the only restaurant in Western Canada to crack the top-10 in the annual compilation of Canada’s 100 Best Restaurants, placing second in all of Canada.

In earning the No. 2 spot based on a poll of a national panel of 103 judges who each submitted a ranked list of their top-10 dining experiences of 2019, Chef/Owner J-C Poirier’s Québécois-fare-forward restaurant moved up three slots from its previous year’s ranking, with the judges commenting:

“Cailles en sarcophage isn’t always on the menu at Jean-Christophe Poirier’s cozy, open-kitchen tribute to classical French and traditional Québécois cuisines. And yet this voluptuously stuffed quail dish, famously featured in the Danish film Babette’s Feast, has become something of a signature. Why? Because the intricate indulgence served with Madeira-infused peeled grapes perfectly encapsulates how Poirier, much like the film’s central character, has seduced Vancouver diners away from their puritanical tendencies with buttery pastries, richly reduced sauces and majestic paté en croute.”

“This is such an incredible honour for all of us at St. Lawrence, and is a true testament to the dedication, passion and commitment of an amazing team that works so hard day in and day out,” says Poirier. “It’s been a strange time for the restaurant industry of late, but it is so gratifying to see this passion project of ours be singled out for such an honour. We sincerely thank all of the judges as well as the many loyal guests that we have come to regard as family.”

After being forced to temporarily close its doors during the COVID-19 pandemic in March, St. Lawrence quickly refocused to launch a rotating series of ‘à la Maison’ take-home dinners in April. Last month, the restaurant reopened its dining room with limited seating, new health and safety measures and a three-course table d’hote menu for dine-in and take-out service. More recently, Poirier also launched a new gourmet ‘STL Spice and Salt’ line for at-home chefs.

Guests looking to book dine-in or take-out service at the restaurant in July will be able to reserve via stlawrencerestaurant.com.

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