cuisy

Thanks all for your amazingly swift and helpful responses. I'll post back next week about where I went - Cuisy

Greetings all - I'm coming in this weekend for a meeting at SFU and wonder if you have suggestions for places to have a nice dinner or lunch solo. (I rooted around a bit on the archived threads for this topic, but apologies if I've missed postings on this query!) Am staying at Renaissance Harbourside on West Hastings and will be on foot. Seafood or sushi would be lovely, but I would enjoy any special Vancouver must-visits. Many thanks -

Mamma 'Zu's, in Oregon Hill, is divine Italian--menu on a blackboard, wine in squat tumblers, heavy on the garlic and a sampling of offal if you swing that way. No reservations, so get there early, or do a long leisurely lunch. address: 501 S Pine St, Richmond, 23220 - (804) 788-4205

where to start? Last week I shared the lamb gyro and the italian sausage sandwich with a friend. Both sandwiches were amazingly wonderfully good and so generously oversized with excellent ingredients that I wondered how Breadline can make money. Our gyro must have had half a pound of excellent lamb. We also split a seafood stew that consisted of mounds of incredibly fresh seafood with just enough broth to cover the squid/mussels/scallops/etc. The fries are overrated, although fresh. Unfortunately we wolfed this meal down so fast that it was over almost before it started leaving us longing for more. I wish Breadline served dinner - in fact I wish they would serve me dinner right now.

I'm sending out a frittata SOS. . . the last two times I've made a frittata, it's been a disaster. Even my boyfriend, who I caught last night eating crumbs from the tablecloth between courses at a restaurant, has refused to finish them. I mixed 6 eggs, a bit of cream, and a good shake of parmesan with dried herbs and set the mixture on the stovetop. I also shaved in strips of gruyere while it set. Then I baked it at 350 for maybe 10 or 15 minutes. The thing emerged flat, rubbery, and wholly unappetizing. This is especially upsetting because I cooked my previous successful fluffy delicious frittatas without overmuch deliberation or concern for baking time, and they were great. Advice? By the way, I have recently prepared several other familiar classics and they've been flops too - a bolognese lasagna that was kind of nasty, a weird cauliflower puree. I seem to have lost my touch. Will it come back?