Wildlight Kitchen + Bar is at the center of the quickly growing community of leləm̓ Village. This light-filled space is enhanced with natural and organic decorative elements, but the relaxed sophistication belies the serious nature of Chef Warren Chow's kitchen, where sourcing is paramount. Begin with a stunning charcuterie board that substitutes seafood for the ubiquitous meat to snack on everything from house-made salmon pastrami, marinated Salt Spring Island mussels, and pickled sea asparagus to tataki of smoked albacore tuna and cod rillette topped with cured ikura. A thick fillet of Gindara sablefish rests over soba noodles with baby bok choy for a main dish that is deeply satisfying. Finally, go for broke and order both the caramelized honey cheesecake with cardamom granola crust and the lemon tart.