The Pear Tree - Burnaby

I don't usually comment on restaurants, but The Pear Tree truly wowed both of us. In an unassuming neighborhood, The Pear Tree was a quiet oasis with food that was fresh, vibrant, and delightfully presented. Servers seemed genuinely interested in caring for us, and supremely proud of their restaurant. Featured summer wine matched fish beautifully. Really couldn't have asked for more. Needs to be on every Vancouver foodie's must-visit list. (NB: We came as part of a day-long layover at YVR and will definitely do so again if the opportunity presents. Driving, allow 30 minutes each way from the airport.

One of the best place in Vancouver to have delicious food, world-class deserts and outstanding service. Thank you.

This superb restaurant never stops being amazing for a special occasion or catching up with an old friend the food service and atmosphere needs to be cherished.

Had a wonderful evening celebrating our daughter's graduation from UBC. The food was delicious and the service was friendly and impeccable!

My niece was graduating from Med school. Her kidneys had failed and she was awaiting a kidney transplant. We notified them in advance of the situation asked if they could create a meal of vegetables. There was no communication to the affect that they could not do so. When we arrived, they gave her a vegetarian menu (every dish was grain based or contained cheese. The waiter asked her what her situation was. (A bit insensitive. Said he would see what he could do. I told him I was allergic to potatoes and asked for a substitution of butternut squash which was shown with 3 other dishes on the menu. Same response. He never came back and told us. He just arrived with the plates. Mine-no substitute. Just an increase of fiddle-heads. Even if there were potatoes the dish had no flavour. No balance of taste and very little contrast of texture. It was bland halibut on a white sauce with fiddle heads and even lacked salt and pepper. My niece ended up coping with a rice dish and picked most of the things out of it. I realize how frustrated chefs must be by people's limitations. That is why I feel if they are communicated in advance, they can easily decline. But when they accept, people deserve more consultation than this waiter provided. He questioned us like he was going to diagnose what was appropriate for us to eat. Rather than saying what could you eat and then see if that was possible and if not tell us what was coming.