Fuel Restaurant is one of the relatively new restaurants in Vancouver, and has succeeded in many ways in a fairly short time. It offers a fine dining experience in a comfortable atmosphere. They are located on the West 4th Avenue. Reservation is recommended. Call them at 604-288-7905. Lunch is served Monday to Friday from 12:00 pm to 2:30 pm, and dinner is served everynight from 5:30 pm. Here is our interview with Mr. Tom Doughty, the proprietor of the Fuel Restaurant and Campagnolo Restaurant:

Q. How was the business in 2008?

A. 2008 was our best year yet. Of course we opened in 2007 so it was also our second year! Things did slow down considerably towards the end of September but our belief is that we serve quality ingredients at fair prices with great service and atmosphere and there will always be a market for that.

Q. What was your most frequently ordered dish in 2008?

A. Probably our 12oz 35-day dry aged Alberta Prime Ribeye, currently being served with a spinach and mushroom gratin, sautéed german butter potatoes, sauce béarnaise and veal jus. Pretty decadent dish all for $35.00 which would only get you the protein at most steak houses.

Q. Are you planning to take part in the "Dine Out Vancouver 2009" event?

A. We are not participating in Dine-Out Vancouver. Over the time we have been open, we have built up a large clientele of regulars who simply asked us to stay as we were during the period so we are listening to them and having regular service for those who wish to enjoy a relaxed evening.

Q. Any special plan for 2009?

A. We have just opened Campagnolo, our new Italian restaurant, so that will be taking up much of our time but Fuel will continue to focus on our whole roast options and table designed tasting menus with wine pairings.

Q. What is your recommendation?!

A. My recommendation would be to have one person join you for the Whole Confit Polderside Farms Duck. We brine it overnight, confit it for 24 hours sous-vide, let it rest in its own fat for 3 more days in the refrigerator and then warm it up sous-vide, dust if with seasoned flour and submerge it in the deep fryer so as to crisp up every millimeter of skin. Many guests have pronounced it the best prepared duck they have ever tasted.