gastropimp

Subtle note to those trying to snub the overpopular Stephos by going next door to Taki's. While it may seem you're rooting for the underdog, rumour has it that it's the same owner owns both! Crazy, but true. The Ouzeri has always been quite good and dependable for me, I eat at Minerva's every single day for lunch, as well. Chicken souvlaki on pita. The pita is so perfectly cooked, with a little olive oil. 6bucks I think.

Absolutely not. The only reason you wouldn't use it is if you have small children or pets who like to climb on kitchen counters.

There are few decent places for great jazz in this town. It's a shame, as we currently host quite an outstanding jazz program at Cap College, you would think these young students would start ripping up the town. Jazz Cellar - west broadway. By far the best for jazz in the city. Food is ok and ambience is great. One downfall is that there is no dancefloor, but once I think I saw someone trying the horizontal mambo on one of the banquettes. Capones - Hamilton st. Yaletown. Dinner, dancing, patio and italian food. You can't not like this place but I'm not sure who the entertainment is these days. Call ahead. Frederico's Supper Club - Commercial Dr. This is where serious rug-busters go. I've never eaten there, but it should be worth the trip anyway. To sum up. Jazz Cellar will have the best jazz, Frederico's the best dancing, with Capones having the best food. 3 way tie with no clear winner, I guess you'll have to hit all three! ps. Carnegies has turned into Bogarts Chop House. I don't think they do music anymore.

ha. love this one. Vancouverwaiter: well put and better said than I could. In your honor, I would like to announce the opening of my new restaurant chain. . . B.T.'s Bucket of Food CELEBRITY GUEST CHEF GORD MARTIN BRINGS HIS BIN CONCEPT TO THE 'BURBS WITH HIS LATEST CULINARY FORAY. Mr. Martin's concept calls for a smaller salad bar and, of course, his ATKINS bar where folks can elbow up for anything they can't find on the menu. The fun here comes from asking the chef directly to substitute, add, subtract, put on the side, any and all things on the menu and get the genuine experience of working as a waiter with those always agreeable culinary professionals! The laughs are un-ending. A vertical of white zinfandel was being originally planned but we made sangria bellinis instead. and instead of those annoying servers and their T.I.P.S blackmail, it will all be completely self serve. Go right in to the kitchen and ask Gord 'what's cookin'?' You've heard of supersize? We've got deepfrize! Yes, that's right! Any of our 'meal deals' can be deep fried on command, the whole shebang. Just say, "can I get that deepfrized?" and your personal cooks will throw the whole meal right in the fryer for that crispy, golden goodness. Wines will be available both in the box and in the bag, whichever you prefer, and will cover both california chablis and clarets. For those interested in expensive imports, we'll have Corbett Canyon and Domaine D'Or. Our vintage Baby Duck is getting pulled out of my uncles house where he says it's been stored in perfect cellar conditions in his bomb shelter. I believe he's got verticals dating from '84 to '87. Should be just about ready! For those wanting a sneak peak, catch our development and building progress on a special episode of 'Opening Soon' right after the Trailer Park Boys. I'll just sit back and wait for the cash to flow on in. . . . .

I really shouldn't give this one away. The Lynn Canyon Suspension Bridge is the CSB only competition. and it's free. Not that I don't mind paying for superior uniforms or higher quality keychains, but I will never ever go to Cap. Wandering around the Lynn Canyon park is outstanding. You can reach the water in places and hike the creeks to find hidden pools, some so deep and clear they seem unreal. Take your dog, a great lunch of wine, LesAmis Cheeses, Terra breads and some fresh fruit from that awesome produce market across from Fiction in Kits. good livin'. sorry, no website, but it's near the top of Lynn Valley road in NV.

Let's not fool ourselves, here. Even after you attend a professional cooking school, you will need to apprentice in a proper restaurant and spend countless hours being humbled by this craft. There is more to learn than making a perfect terrine or whipping your egg whites to stiff peaks. FYI, a few weeks in a kitchen will tell you whether you would enjoy this lifestyle. Hit the road and start begging chefs to let you do stages in their kitchens. This will give you the best indication. If you don't follow your heart, your head will revolt. As much as the two should never meet, they will collaborate at times. Follow your dreams, chase your goal, and don't be afraid of a little misery. None of us had any idea what a crappy lifestyle this was when we signed on. Optimism breeds cooks and restauranteurs and your next. I whole-heartedly encourage you to chase this fantasy down and make it a reality. The worst that could happen is that you fail miserably and continue on with your life with the knowledge that you tried. Far better than knowing if you could have done it. With proper discipline, hard work and a good attitude, success crosses all borders into all vocations. If this is what you want to do, settle it quick, be decisive (rash) and start down that path. I've seen too many nights wondering where the passion was for this business, so you've got the main thing there. Good luck.

I don't truly believe that a city like this really needs the external validation of the East coast gastro-snobs. I know most of us don't give a schnauzer's weiner for their opinion of what we're doing. If we did, we'd simply import the concrete, raze the mountains, pollute Spanish Banks and issue everyone their black on black on black. Back to the schnauzer. Sure, everyone laughs at wiener dogs. One would think that they were bred to be the clown dog, while retrievers, labs and shepherds did the heavy lifting. Not true. There is a nobility in these fine beasts, and though their equipment lies perilously close to stones, nettles, gravel and the like, they keep their heads nonetheless. The lesson of Wiener dogs is thus. Take what you do very seriously, yourself, not so much. If the noble Wiener worried about the regales of laughter from the peanut gallery, he would have gone the path of the savage yapping lap dog. Surely, an inglorious fate. Wieners make us laugh, give us joy, bring us happiness. They have their heads held high while their stature, at least in our eyes, hugs the ground. Long live the Wiener.

I can attest to Nico's talents personally. I worked with him for a while and saw a dedication and singular drive only found in top chefs. Besides that, as an outed beer slut, my appreciation for Belgian Beers makes me messy. You will most likely be floored by whatever Nico comes up with, and I will make like Robin Mines and "eat my panties if they don't win best new restaurant". Those of you who fancy yourselves cooks looking for work, get down and join the queue, because you will rarely get an opportunity to work for someone like this again. Good luck Nico.

Actually, I few friends of mine had discussed this at length. The concept was original in our minds at the time, but then I read about a similar concept in Tim Taylor's book, Stanley Park. The idea is not without its challenges, but was exciting when we were contemplating potential locations. Perhaps I'll re-seed his brain and we can put something together. We'll make it exclusive to gulleteers perhaps.

the first rule of fight club is. . . . no one talks about fight club.

Busted. oops! I think I hit one the KPRA members! Sorry about that Mr. Fish, no affront intended. I surmise that you're beautiful beachfront community is beset on all sides with sin, sodomy and other savagery and you're none too happy. I wouldn't blame you. I, too, am a home owner. I rue the day when progressive change and commerce hits my own beautiful neighbourhood. It's tranquil and peaceful and I can always hear the birds. However, change is the only constant, is it not? Either way, the real battle I see looming is with the litigations involved with the Elephant&Castle building Barnetts opening their new 'pub-style' restaurant in place of the concession. That one will get fun. Either way, we do have prime real estate that retailers are lining up for, and those amenities are just what new tenants/buyers want close by. What is the true issue at stake here, is that the concept of a 'neighbourhood' is not being truly developed in some of the newer urban areas. Your butcher, baker, coffee shop, bistro, sushi joint etc. all in the same little area with a cohesive knit into the fabric of the community. These are the fundamentals that the KPRA could be working towards to steer change in a direction favourable to their own. I rant. I gotta stop drinking before noon, it just makes me messy. Damn, I think I'm keeping that one.

My information has OPM hitting the spot where MALONES is stoically waiting out their last days. Interest, as you may guess, in that location has been fierce, with the agent telling us basically, don't bother unless you're heavilly bankrolled. The information that OPM would be hitting that particular space came approximately 6 months ago. Could be nice to see that sad little block develop into something. . . Malones, Urban Well, Kings Head and Rossini's. All very tired little places that thrive in a great location. Wouldn't it be nice for this city to have a beachfront boardwalk, with fish n' chip shops, cafes, nightlife etc.? ? ? That particular neighbourhood would be perfect, if not for the consistent yammering of the Kits Point Residents association et al.. Anyhow. Given the choice, although I've not stepped foot in an earls or CC for 6 years, I would take them in a heartbeat over those in other cities I've seen. It could be worse, out east it's Swiss Chalet and Tim Hortons.

The Danish Bakery is now closed. Quite the institution as well. The Harmony Donut shop would be well regarded for those missing 'the shore' as a place to get old fashioned cake donuts. Quite heavy, but it's honest and true, owner/operated, and a fun trip. Lonsdale and Queens. I second the Savoury Island pie recommendation. White chocolate raspberry pie. 'nuff said.

Well, you were vague enough to allow for anything, but here goes. La Frenz Merlot Black Hills Nota Bene Kettle Valley Cab Reserve Poplar Grove Reserve Those would be my choices, sounding about right on the price point. . . Why don't you check their website? btw, I don't think you can get any of those except maybe directly from the winery. . . . I'm pretty sure they all ship only to restaurants. . . . anyone feel free to correct me if I'm wrong. Good Luck!

Absolutely D-A. Couldn't agree more, on all counts. I was posting more on the nature of a new restaurant economic model which was a musing of someone previous. What would be interesting is if we could nurture more kitchen tips. i.e. I've seen many a regular who bring in everything from bottles of wine, hard to find beers, wine openers, sometimes just a simple thank you note penned on a napkin. The M.I.W. are often overlooked, overworked and underpaid. I try to make a regular practice of buying a round of Stella's for the kitchen crew if I've had a great meal. It's always appreciated, and I think it's a small way to send some thanks in the right direction. (a friend of mine did this at Cioppino's once, not realizing the size of the b.o.h. staff! $200. later and a lot of handshakes, he learned his lesson!)