Right next door to Fuel, and also hot on local, seasonal ingredients, Gastropod is a different beast altogether. Winner of Vancouver Magazine's 2007 Best New Fine Dining award, this minimalist room is the closest Vancouver cuisine gets to the cutting edge. Chef Angus An is interested in molecular gastronomy and has an eye for an unusual concept. Standouts include the oysters with horseradish 'snow' and a delicious, witty salmon dish that wraps the fish in seaweed and deep fries it in a light tempura batter, served with wasabi sabayon. Service, though exceedingly polite, can be slow.