When you’re consistently ranked one of the city’s top-rated restaurants, replacing your executive chef is pretty serious business. So when David Gunawan left his coveted position at West to pursue other opportunities in 2011 (he’s now at Wildebeest), the Toptable Group couldn’t afford to mess around. And they didn’t.

They hired none other than Quang Dang, an up-and-coming culinary master who actually began his rising career at West as a junior sous chef many years ago. Since then, he’s been honing his skills at several other respected restaurants, including Diva at the Met.

With Dang back “home” and at the helm, the West kitchen continues to be a cut above the rest in terms of local fine dining. Focusing on contemporary West Coast cuisine, his team offers some of the most delectable locally sourced dishes. The regional favourites include Haida Gwaii sablefish, a herb-crusted masterpiece with sunchokes, caramelized onions in a smoked ham broth ($36). Then there’s the lobster gnocchi ($19.50), which is to die for. As well, the beef tenderloin with potato gratin, baby turnips, spinach and green peppercorn jus ($37.50) is simply divine.

Set in an elegant, beautifully lit dining room, West’s warm and inviting ambiance is perfect for making a night out of savouring every last bite (i.e. there’s just too much to taste and take in to rush your meal).

Granted, it’s not cheap. But if you’re looking for a special occasion restaurant, you can’t go wrong with West (or any Toptable restaurant for that matter – think Araxi, CinCin, Blue Water Cafe). And hey, if you can afford to dine at these fine establishments everyday, congratulations – you’re part of the one per cent!