1966 replies to this topic

[vandan]

took the old fashioned trolley car out to g.i yesterday and went and had a look at the progress of fish.patio looks complete , looks like its just about that time

[jamiemaw]

Haven't we just all been in a tizzy awaiting the arrival of Go Fish and Chambar?

Well here's the deal as of a few minutes ago:

Gord Martin is scrambling to open in time for the long weekend at Go Fish.

The beer is cold, the pans seasoned, the larder full, and the stove burnt-in at Chambar. And, after scouring the city for some panic bars for the emergency exit doors, Chambar's proprietors were waiting for the city inspector to revisit this afternoon to sign off on their occupancy permit. Should be good-to-go tonight or tomorrow.

Jamie

[Chef Fowke]

Just got back from Chambar...
got to talk to the owners on the street, it would appear that the final permits were not finalized today.

To bad, they seemed like really nice people. I will try again tomorrow night.

[jamiemaw]

Frustrating, eh, Brian? But two cooler, more patient heads I've never met than Karri and Nico. The room looks terrific too--all it needs now are some happy drinkers up front and diners in the back. Let's hope the inspector calls tomorrow.

Cheers,

Jamie

[jamiemaw]

Frustrating, eh, Brian? But two cooler, more patient heads I've never met than Karri and Nico. The room looks terrific too--all it needs now are some happy drinkers up front and diners in the back. Let's hope the inspector calls tomorrow.

WEEKEND UPDATE
It turns out that Karri and Nico Scheurman were successful in receiving their occupancy permit from the city on Friday. They plan to open on Tuesday.

Enjoy,

Jamie

Edited by jamiemaw, 05 September 2004 - 02:50 PM.

[Chef Fowke]

Did they open tonight, Jamie? I think a visit is in order on Wednesday night after the tasting!

[Edible Vancouver]

My wife and I managed to hit two new restuarants last night. First was the opening party for One Restaurant Lounge. For our second stop we made it down the street to Chambar.

One Restaurant Lounge is a great new room in Gastown. The color and mood of the room are great and Cate Simpson threw a great opening bash. We did manage to try some menu items at a cozy table while the party raged on around us with free wine, beer and martinis. The menu is reminiscent of Earls or Cactus Club styles but without the consistency. We only ordered small plates and found the Tuna Carpaccio with a spicy sesame dressing to be very good while the Duck Rolls with a Blood Orange Dip were very short on the duck. The other plate we shared was the Gyoza with a Sweet Ginger Sauce which was poorly presented but otherwise tasted good. After watching other plates come out of the kitchen for some of the surrounding tables us we surmised that the kitchen still has some work to do as the other people did not finish a lot of what was brought out and none of the plates looked overly spectatcular. I can't really give a fair assessment on opening night or without trying some of the mains, so I will try and get back one day in the next couple of weeks. It should be a fine place for a late night dinner or drinks!

http://www.onelounge.ca/

Our second stop was Chambar - I think I have found my new favorite place in the city! We arrived shortly before 10 pm and the room was still busy. The room is intimate but spacious with great acoustics so you can actually hear your date while the people chat around you as well. The menu offers some unusual but exciting dishes such as Lamb Tajine and Duck with Juniper Berries. I have not been this excited about a menu since living and working in the UK. My wife and I shared the Lamb Tajine with honey, figs, cinnamon, and cilantro on a bed of cous cous that was perfectly prepared, if not way too big. Two full lamb shanks came as part of the dish, which for $19 is one of the best deals in town although my wife would have preferred to just eat the cous cous it was so good with all the nuts and fruits incorporated into it. We also shared the Grilled Salmon with Haloumie Cheese, Shaved Fennel Salad and Pomegranate Syrup (with a tapenade type of crust not mentioned on the menu). This was one of the few times I have actually been asked how I like my salmon cooked and they were excited by my “rare” response and when it came it was perfectly cooked. As with the lamb, at $16 this is an amazing deal! The service was execellent but they are still waiting for some of thier wines to come in so selection is a little limited at this time. I am sure I will be back to Chambar over and over again.

http://www.chambar.com/

I have copies of the menu in PDF form but I can't figure out how to attach them.

[merlin]

After having read MrGourmet's review I am decidedly more envious of you Vancouver "eGulleteers". Chambar sounds superb and well worth the wait.

Nice room, good interesting food and nice people according to Jamie...quite the combo.

[SagAloo]

Brian,

I'm missing your cooking! Where are you working now? When is your restaurant going to be opening or have you changed your plans? Well, I can't wait to hear what's happening.

[Daddy-A]

Go Fish! update

Was just down at the job site where they were bringing in a couple huge LP tanks and hooking up the gas. Gord was there supervising so I asked him when he hoped to open. He rolled his eyes and said Saturday. The gas guys confirmed they will be finished today, and Gord hopes he'll be testing things out either today or tomorrow.

I really feel for the guy ... the shed was late, the fan motor was wrong, permits were fun as always. But he said he's really looking forward to cooking some real food.

Arne

[Daddy-A]

So I made another trek by Go Fish! this morning ... and the windows were open and people were inside cutting fish! I cold have gone for some cod & frites at 10am, but thought better of it.

Gord told me they had in fact had a small openning on Sunday and were giving away samples.

Back at 12:45 to find the tiny (6 spots) parking lot full and a number of people milling about on the patio. A woman (I'm assuming his agent) was apologizing to a small group of people (I'm assuming press/media ... Jamie was that you? Never met you face to face so I don't know ) Gord muttered something to me about a "soft opening" and then rushed off to his tortila press (from San Fransisco aparently).

I've seen enough episodes of Opening Soon to know a soft opening means "we'll get you your food as soon as we can, and after the VIPS are fed." Everything smelled good anyways. The menu was a collection of fish tacos, fish & chips (cod, halibut, salmon ... whatever's fresh & local) as well as a raw bar.

Anyone want to join me Thursday for lunch?

Arne

[Daddy-A]

Anyone want to join me Thursday for lunch?

Sorry, couldn't wait for Thursday (apparently neither could Jamie ) I was having a bad morning and needed some cheering up. Nothing like deep fried fish for that

Not a full menu yet at Go Fish!, but a good start.

Started with the Salmon Wonton soup ... awesome! Perfect for a drizzly Vancouver afternoon. Salmon stock with ginger, cinnamon, spring onions ... very Asian with a nice bite. The wontons were excellent as well. I like salmon a lot, and the flavour came through, unencumbered by a lot of seasoning. A perfect contrast to the broth.

Next was Cod & Chips. A lot of people like halibut better in fish & chips, and I'm one of them. But halibut is an easy fish to cook. The flesh is so firm it tastes pretty good even if not handled properly. Cod is another story ... succeptable to oily-ness. I figured if the cod was good, it would bode well for the halibut.

Gord's batter is tempura style ... perfectly cooked and not greasy at all. The cod was very flaky ... a little "wet" though, although in my experience that can also be a product of the fish itself. Not a problem, just an observation. The fries (keeping in mind I haven't been to Chambar yet) were probably the best I've had in 10 years ... since the concession at Kits beach was taken over by the Parks Board. Fish and chips are accompanied with coleslaw: jicima, celery root, red cabbage and chinese pea sprouts. I'd go back just for the colesalw & fries.

Go Fish! has the usual "just-opened" bugs to work out ... Gord forgot the wonton spoons, and they'll be switching to the Georgia Straight for wrapping take-out. They'll also be adding an awning, heaters and a wider counter in the weeks to come. Gotta stay warm and dry when you're eating lunch in January! Seafood selection will be fresh whenever posisble, so there should be some terrific seasonal treats to come.

A.

[jamiemaw]

Arne,

I was there around 12:45 after we launched the Vancouver Cooks at the Sutton Place. Rob Clark (from C) and I were trying to order some tacos (not available yet) but I had to head back to the office--although the halibut and chips looked mighty fine. Didn't see any media folk, just a patio full of hungry diners.

I'll be back.

Jamie


PS--Barabara-jo sold 1,200 (60 cases) of Vancouver Cooks books on Tuesday--easily a record and I suppose a Vancouver bestseller. Interestingly, the book is budgeted to net approximately $35,000 for bursaries and scholarships, slightly more than the James Beard Foundation spent on scholarships in 2004. You can buy it at any of the 50-odd restaurants listed on its thread, or at Barabara-jo's. It goes into general distribution in two weeks. There's a picture of the cover on the front page of the Sun's food section today.

Edited by jamiemaw, 22 September 2004 - 10:52 PM.

[Andy Lynes]

Barabara-jo sold 1,200 (60 cases) of Vancouver Cooks books on Tuesday

My God she must have been busy that day. Thats great news. I can't wait to see a copy. (Not that I'm getting at anything here of course. But my home address is.....)

I see this is available from Amazon.ca, any idea if .com or .co.uk will also stock it?

[maxmillan]

I'm off to lunch at Go Fish the first moment I get. Thanks for the update.

BTW, I was living in a cave. What is this book, "Vancouver Cooks" about? Is it a restaurant guide? recipes?

Thanks.

[Coop]

Speaking of Barbara Jo, has anyone gotten thier tickets for the Bourdain at the Opus soiree? she has my money (Visa) but i am as yet without my ducat.

[jamiemaw]

Maxmillan,

There is a thread about Vancouver Cooks lower down in this forum. It's a cook book, with recipes from 54 British Columbia chefs.

Speaking of Barbara Jo, has anyone gotten thier tickets for the Bourdain at the Opus soiree? she has my money (Visa) but i am as yet without my ducat.

Coop, I had the distinct honour of being Ms McIntosh's driver (back from Northern Bounty in kelowna) on Friday evening. The Opus event is sold out; the Bar None event has some tickets left. Those who have paid can have them sent a little closer to the event, or, more civilized, pick them up the evening of as "will call". I couldn't attend the dinner at Mission Hill, but they had tents arranged in the courtyard--looked great. The reason I couldn't stay was that this, inconveniently, is the weekend of my high school reunion. As I said to Ingo and Anthony when I explained my regrets at the winery this afternoon, "Sorry guys, but the class of 69 happens only once per century. Especially after you're married."

Jamie

[maxmillan]

JM, thanks for the info on Vancouver Cooks.

Had the halibut fish and chips at Go Fish...very well done. It was the least greasy f&c I've ever had. I was the only one eating at 2pm. The fellow behind the counter said last Sat and Sun was a zoo and if the weather holds out, this weekend should be busy.

Next time I go, I'm going to order the salmon and cod. The salmon is fresh off the boat but the cod and halibut is brought in. The Fish Taco won't be available for awhile. Looking forward to trying the grilled sockeye sandwich, grilled fish with glazes, salsas and coleslaw. I overhead "poor boy" oyster. What's that?

I was told they open Tuesday to Sunday from 11:30 to dusk

[Daddy-A]

Had the halibut fish and chips at Go Fish...very well done.  It was the least greasy f&c I've ever had.  I was the only one eating at 2pm.  The fellow behind the counter said last Sat and Sun was a zoo and if the weather holds out, this weekend should be busy.

I was told they open Tuesday to Sunday from 11:30 to dusk

Well this past weekend they were slammed again ... big time! Took my wife & kids there Sunday around 5-ish as a reward for a work-filled weekend around the house. Saddly, when we got there they were closed! And had been since sometime on Saturday according to their note, which said they had run out of food, and wouldn't be replenished until Tuesday

I am beginning to look foolish here. This is the third time I've brought my familly for a meal, and the third time they've been closed (granted the first two times Gord wasn't actually open for business). My oldest said to me "Which do you like better dad? Their imaginary fish & chips or their imaginary soups?" Sarcasm is so attractive at 13.

So I guess Go Fish! is a success. Congrats! Let's just hope the success lasts once the October rains set in this week.

A.

ps. Ended up at Apollonia instead. Good, typical Greek fare.

[maxmillan]

Went on Sunday to show my friend how good Go Fish is and they were closed as Daddy-A stated above. Too bad. Went to eat Vietnamese instead but I was sure looking forward to seafood taco.

[Beychevelle]

Well this past weekend they were slammed again ... big time!  Took my wife & kids there Sunday around 5-ish as a reward for a work-filled weekend around the house.  Saddly, when we got there they were closed!  And had been since sometime on Saturday according to their note, which said they had run out of food, and wouldn't be replenished until Tuesday 

I am beginning to look foolish here.  This is the third time I've brought my familly for a meal, and the third time they've been closed (granted the first two times Gord wasn't actually open for business).  My oldest said to me "Which do you like better dad? Their imaginary fish & chips or their imaginary soups?"  Sarcasm is so attractive at 13. 

Perhaps we can get your 13 year old to contribute to this thread. He/she might be more credible than some of the shameless touting that we've seen so far.

[nwyles]

Any word on Lift ?

I heard any day now about three weeks ago.

Looking forward to "Liftoff"

Does anyone have the inside track on this ?

[Daddy-A]

Perhaps we can get your 13 year old to contribute to this thread. He/she might be more credible than some of the shameless touting that we've seen so far.

That might be usefull, since you've got nothing to contribute.

A.

Edited by Daddy-A, 17 October 2004 - 03:54 PM.

[nwyles]

Now, now people.

Lets keep this nice.

My backside is still stinging from the spanking Bux delivered on another thread recently. Nobody wants any moderators sticking their nose in here and telling everybody to cool it.

He/she might be more credible than some of the shameless touting that we've seen so far.

And this means what ?

A couple of failed visits to Go Fish is hardly touting!

I read here that Daddy-A has a genuine interest in getting some fish but Gord's success is a little runaway right now. It is only a small place and can only hold so much fish.

Play nice!

[Coop]

In my opinion if someone loves a place I want to hear about it. Even if they just want to talk about looking forward to someday eating there. On an other note did anyone hear about the statue disappearing form in front of Star Anise? biggest crime since someone stealing the automated chef from in front of Frank Baker's on Cambie back in the 80's. I hope the VPD take this seriously!

[Jerry_A]

Perhaps we can get your 13 year old to contribute to this thread. He/she might be more credible than some of the shameless touting that we've seen so far.

Well I for one have appreciated Arne's tireless treks to Go Fish, they saved me going down there before it was ready. As far as his 13 year-old is concerned I wonder if he/she is available for ghost (post?) writing, as he/she seems much wittier than I could ever hope to be.

[the.brat]

Been to Go Fish for almost every weekend that it's been opened (hubby works on Granville Isl.) Noticed some changes - service still takes forever, but that's what you get when you want it fresh. And they are now starting to remember to add the coleslaw for takeout. The sandwiches don't come with fries anymore (but the prices haven't changed!) They said it took to long for the fries (sandwich is ready way before any of the deep fried stuff). So, if you are in a rush, go for something from the grill, but if you want f&c, expect to wait 15-20 minutes.

[jamiemaw]

Piccolo Mondo becomes Saveur

I went to the soft opening of Saveur (850 Thurlow Street at Smithe) on Sunday evening. Chef Stephane Meyer, the first time I've ever seen him out of his whites, was casually dressed and greeting folks at the door. Guests were mainly old friends of Piccolo Mondo. Michelle Geris and George Baugh handed the restaurant over for next to nothing, and M. Meyer et sa femme have redecorated: painting, hanging fabric dividers, adding a small lounge area with soft furniture near the entrance, and a large communal table in the middle of the room. It's a softer looking room now, but with the same beautiful glassware, cutlery and linen. And Meyer has taken the menu to the left slightly, from Italy, across the Cote d'Azur to a more French-influenced place.

The menu is a three course, $38 prix fixe but you'll be able to order a la carte from it very soon--although at these prices why bother. There are about a half dozen items proposed for each course; here's a random sampling from a highly skilled chef:

Starters
*Mediterranean fish soup (the best in town I think) with saffron ailoi
*Lime-marinated salmon with smoked beach oysters, beet salad, salmon caviar, horseradish
*Seared foie gras, cantaloupe, honeydew, scallions, pistachio, lemon myrtle salt ($5 supplement)

Main Courses
*Lightly smoked sablefish poached in tomato jus,thyme potao boulangere, artichokes, saffron creme fraiche
*Lamb chops, braised lamb shoulder, roast fennel, barley, rosemary jus
*Veal osso buco, potato gnocci, aspparagus

Dessert
*Dark chocolate torte, port ganache centre, red grape compote, whipped cream
*Passion fruit nougat glace, vanill-poached mango, banana chips, dark rum froth
*Almond/hazlenut dacquoise, apple cider caramel ice cream, Fuji apple raisin caviar
*Honey-star anise crem brulee, lemon-marinated fruit, dried carnberry nougatine
*Pistachio cake, bosc pear, Marsala sabayon, pistachio tuile, vanilla bean ice cream

George Baugh's fabulous Italian wine cellar was not part of the bargain; the wine list is French-tilted but with lots of good BC bottles and reasonable by-the-glass prices starting at $5 to $6. I think it's got a good chance to become a neighbourhood favourite, but with destination traffic as well.

Baugh and Geris will concentrate now on their profitable wine importing business. They introduced Farnese to BC a few years ago; reports are that it's back to No. 1 Red with about 50,000 cases sold last year. I marinate things in it all the time; occasionally even friends. They' re lauching a Sicilian white called Feudo d'Elini made from the grillio grape. They'll also be handling a lot of higher end wines.

Bon chance to the two couples in their new roles and adventures.

Edited by jamiemaw, 24 October 2004 - 11:40 PM.

[2roost]

Any word on Lift ?

I heard any day now about three weeks ago.

Looking forward to "Liftoff"

Does anyone have the inside track on this ?

Not opening soon - December 15th at the earliest.

[Edible Vancouver]

Piccolo Mondo becomes Saveur

I went to the soft opening of Saveur (850 Thurlow Street at Smithe) on Sunday evening. Chef Stephane Meyer, the first time I've ever seen him out of his whites, was casually dressed and greeting folks at the door. Guests were mainly old friends of Piccolo Mondo. Michelle Geris and George Baugh handed the restaurant over for next to nothing, and M. Meyer et sa femme have redecorated: painting, hanging fabric dividers, adding a small lounge area with soft furniture near the entrance, and a large communal table in the middle of the room. It's a softer looking room now, but with the same beautiful glassware, cutlery and linen. And Meyer has taken the menu to the left slightly, from Italy, across the Cote d'Azur to a more French-influenced place.

The menu is a three course, $38 prix fixe but you'll be able to order a la carte from it very soon--although at these prices why bother. There are about a half dozen items proposed for each course; here's a random sampling from a highly skilled chef:

Starters
*Mediterranean fish soup (the best in town I think) with saffron ailoi
*Lime-marinated salmon with smoked beach oysters, beet salad, salmon caviar, horseradish
*Seared foie gras, cantaloupe, honeydew, scallions, pistachio, lemon myrtle salt ($5 supplement)

Main Courses
*Lightly smoked sablefish poached in tomato jus,thyme potao boulangere, artichokes, saffron creme fraiche
*Lamb chops, braised lamb shoulder, roast fennel, barley, rosemary jus
*Veal osso buco, potato gnocci, aspparagus

Dessert
*Dark chocolate torte, port ganache centre, red grape compote, whipped cream
*Passion fruit nougat glace, vanill-poached mango, banana chips, dark rum froth
*Almond/hazlenut dacquoise, apple cider caramel ice cream, Fuji apple raisin caviar
*Honey-star anise crem brulee, lemon-marinated fruit, dried carnberry nougatine
*Pistachio cake, bosc pear, Marsala sabayon, pistachio tuile, vanilla bean ice cream

George Baugh's fabulous Italian wine cellar was not part of the bargain; the wine list is French-tilted but with lots of good BC bottles and reasonable by-the-glass prices starting at $5 to $6. I think it's got a good chance to become a neighbourhood favourite, but with destination traffic as well.

Baugh and Geris will concentrate now on their profitable wine importing business. They introduced Farnese to BC a few years ago; reports are that it's back to No. 1 Red with about 50,000 cases sold last year. I marinate things in it all the time; occasionally even friends. They' re lauching a Sicilian white called Feudo d'Elini made from the grillio grape. They'll also be handling a lot of higher end wines.

Bon chance to the two couples in their new roles and adventures.

Jamie,

Do you know if Saveur is open for lunch?

Eric