Perched on a hill above Kamloops, Chapters offers a great view over the city. The menu, which features steaks, prime rib, and classic Continental specialties, also has a marked New Mexican flavor. A local favorite is the Steak Ranchero, a red pepper-marinated New York strip that's grilled and served with a topping of cheese.

Chapters Viewpoint Restaurant, an award winning restaurant in Kamloops, is situated in a nook overlooking central Kamloops. The drop back of the mountains and skyline through the restaurant's glass wall was amazing, the view from our seats exhibiting a clear, unobstructed perspective of the mountains. I watched, completely enchanted as the pink sunset transformed into a city of sparkling lights against the blackness of the night.

The service was genuinely friendly and courteous. The staff there that night were efficient and charming until the wee hours in the morning. One female bartender in particular was especially kind, and helped me out when I had a raging headache with a tip to cure it. The manager came out later that night to ensure everything was running smoothly and the guests were happy with the food.

The Chapters' salad was a mix of fresh greens and spinach, simply tossed with crunchy toasted almond slices and freshly shredded Jack cheese. The dill dressing was creamy with a sly hint of dill. I counted only four simple ingredients, but the combination was a winning one.

The sopaipillas, a hot puffy bread, is a traditional New Mexican bread. Served steaming hot, the bread was slightly sweet, crispy on the outside, and perfectly soft and moist inside. The round ball of honey butter that accompanied the sopaipillas soaked into the warm bread, making it the sweetest treat. The sopaipillas were so delicious I could have just eaten that and nothing else, but didn't for fear of what the bride would have thought of her maid of honour.

The chicken enchiladas were a perfect medley of flavours. What I loved about this dish in particular was it wasn't overcooked or too saucy. The tortilla still retained its clean shape and texture, while the sauce and cheese baked into it complimented the other ingredients, rather than just covering it. The chile pods used in all the dishes are imported directly from Rio Grande Valley.

The chicken tortillas were accompanied by zesty chile relieno, crisp shreds of lettuce, and chilled sour cream. The chicken breasts was grilled, cut in thick juicy pieces. The soft chicken tacos, beef and bean burritos were also clean-tasting and flavourful. The pinto beans, Spanish rice, gringo rellenos, and the homemade salsa with sauteed peppers, onions, and mushrooms were fantastic.

I should note that the next time I visit Chapters, I'll regrettably miss the sea of white and pale sea-green decor and garlands of white roses and minted greens. Nor do I expect on my next visit another open bar party and tiers of cakes and pastries, though the food and view alone make it worth the ride up.

Note: Chapters Viewpoint goal is to bring a health-focused cuisine to its customers. All meals are made from scratch; ask the manager or chef if you have any special dietary needs. The vegetarian chile sauce is made in-house.