Concierge.com's insider take:

Super-slick C (a play on "sea") is dramatically designed, with a mezzanine level overlooking a white-on-white main dining room, theater-style spotlights, and enormous two-story windows with views over False Creek and the outdoor terrace. Executive chef Robert Clark and chef de cuisine Quang Dang's sustainable and creative seafood dishes measure up to the setting. The fresh B.C. oysters are served with an array of unusual sauces, such as Gala apple mignonette and red pepper and horseradish jelly; crispy trout is paired with seared Bayne Sound scallops and wrapped in the restaurant's signature octopus bacon. The potato-crusted sockeye salmon, paired with Dungeness crab in a fir emulsion (yes, the tree), is just about perfection. Whatever the special is, order it. The seafood-friendly wine list focuses on sparklers and whites with crisp acidity, mostly from France, Germany, and North America.

Open Mondays through Fridays 11:30 am to 2:30 pm and 5 to 11 pm; Saturdays and Sundays 5 to 11 pm.