The Room
Hawksworth opened in 2011 inside the restored Rosewood Hotel Georgia on Georgia Street. David Hawksworth had spent his career at the L'Escargot in London, the Pied à Terre, and the original Lumière in Vancouver; the Rosewood project was the answer to what Hawksworth could do with a hotel-restaurant address. The dining room is dressed in soft wood and brass; the room seats 110 across the main floor and the bar.
Service is brigade-Canadian — formal but warm, fluent in the corporate-dinner rhythm. The booking window is two to four weeks for weekends. Hawksworth is frequently in the dining room.
The Food
The kitchen runs Pacific Coast French — Pacific halibut, BC spot prawns, Salt Spring lamb, Pemberton vegetables — with a French-classical technique foundation. Signature courses include the Yarrow Meadows duck breast, the Haida Gwaii halibut with Okanagan apricot, and the seasonal soufflé. The chef's tasting at $165 with cellar pairings is the regular's order.
Best Occasion Fit
Close a Deal: Hawksworth is the Vancouver deal dinner for the agreement that needs to register as Coal Harbour-polished. The Rosewood address communicates seriously and the wine programme is the host's quiet credit-builder.
Impress Clients: International visitors recognise the Rosewood and Hawksworth's reputation. The Pacific Coast French translates Vancouver correctly.
Birthday: The window booth at Hawksworth is the seat to request for a milestone birthday. Mention the occasion at booking.