Daddy-A

Exact situation, late 70's, Keg 'n Cleaver in Kelowna, BC ... except Biff's name was Dave & his hand was on my mom's knee. Dad got up, pushed Dave and we never ate at the Keg in Kelowna again. So, I'm against kneeling/Biffing. Too many painful memories . A.

Great! Now we're getting eGullet lurkers in real life! Introduce yourself to Keith ... he knows a lot of us now and will be able to point other eGulleters out to you. A.

I've asked hopkin to move the "naked shots" over to the Coffee Forum ... there are a couple other forums on the topic over there already. Everything else in the Artigiano thread is about that particular business, so I'll leave them separate for now. Thanks! Arne

Glad to hear from you Natalie! My experience with Ontario wines is similar to yours with BC wines. I'm no oenophile either, but the only Ontario wine I can think of off the top is Jackson-Triggs. My friends in TO rely on me to import their BC wines. Either that or they order on-line. A.

Well, for budgetary reasons, I've stopped at the following dinners: West Le Gavroche However if I've read correctly, The Hamilton Street Grill will be doing a DOV menu for lunch, so that will be added ... as will a lunch at The Banana Leaf to support Restaurants for Relief. Oh yeah ... Latin Quarter on the 15th, and a dinner this weekend in Kamloops for a friends 40th ... Did I mention I'm on a budget? A.

Like Food Network doesn't repeat enough on its own?? I used to take my kids to the Bel-aire Bay ... the place that has the sign you can see from the Second Narrows bridge ... as a regular brunch place. That was almost 10 years ago now. How about dim sum? A.

Ling ... were we separated at birth? A.

*Deborah* Two words for you .... Skinny's Diner Give Hope another shance A.

Call me naiive, but I thought they were only taking reservations starting January 1, 2005. Is this a case of some places doing whatever they want, regardless of what the promotion says? A.

They've been open almost 2 years ... not quite what The Sun was looking for in "new". A.

Here's the link. Thanks forver_young! Beat me to it! I'm happy to see Lift made it in on time! Keep watching the Dine Out Vancouver - eGullet Dinner thread for news on our get-together A.

Two poached eggs, smoked salmon & a 3oz. sirloin steak w/ roasted potatoes ... treated myself to brekkie & Provence Marinaside 'cuz I hafta work today. A.

You are a very very very brave man ... and my new hero! A.

This morning's Sun offers up its own version of "The Best New Restaurants of 2004" (pp C12-C15). Mia Stansby comes to the amazing conclusion that "eithnic fusion" is hot. It's hard hitting journalism like that that keeps the Sun at the top of its game . The predictable (IMO) #1 went to Chambar. I can't disagree with the nod, but it didn't make me want to read any further. So I didn't ... other than to give you the runner-ups (in order of publication): Go Fish! Zen Fine Chinese Cuisine Also Lounge Rangoli Shiru Bay/Chopstick Cafe Toshi Sushi Cassis Pair Bistro Relish Tamarind Clove (Denman St.) Amazing (or not?) how many of these we've already discussed. Thoughts? Comments? Any that should or shouldn't have been included? A.

Thanks for clarifying Meg ... I was going to point you to that thread but it appears you've already found it. I like Keith Talent's remark about Artigiano having reached the "jumping the shark" phase of coffee houses. This remark was further reinforced when I saw an add for Artigiano in Terminal City! I dunno, that just seems wrong to me, or at least a severe juxtaposition. Artigiano's coffee is good, but no more so than many other coffee houses in town. Their hype is what makes them "great." eGulleters probably know better than most how hype (Go Fish!, Chambar, Kolachy, etc.) influences a business's success. A.

nwyles & I checked out The Elysian Room just before Christmas. It was funny, because I've been in there a couple times before, usually just after some wierd art film at The 5th so my brain would have been suitably numb and unable to notice the nuances of a decent cuppa. Fortunately, Neils' rapier wit requires deft allertness on my part, and I was able to truly enjoy the coffee Alistair's crew serves. Our host was not in that day, so I can't comment on his table-side manners. The coffee however was excellent. Neil's latte had the requiset marked foam, the crema perfect. I chose the Americano route with similar results. I like the room ... just across the street from the BMW shop (good gawking distance) and just down the street from a couple of my suppliers. No big couches or anything, but I prefer those for lounging in my own home ... if I can't take off my shoes, I'm not interested. Baked goods could use some work. Then again, I have specific requirements for my butter-tart, so I won't be too critical. Suffice to say I'll be returning for the coffee. A.

Welcome Mangoe! We've been waiting for you to speak up Call me crazy ... but I used to pick up rice pudding from Bread Garden for a late nite nosh. I'm reluctant to admit this to the forum as we seem to have an aversion to BG. But since nowhere else offers rice pudding, and being of Norwegian descent I am addicted to the stuff, I turn a blind eye and indulge. A.

Haven't eaten there per se, but did try them at Taste of the City last year. My post is here. A.

That has to be my number one criteria for "class." It is the difference between feeling like a "customer" and a "guest." On only a very few occaisions do I recall a runner being able to correctly figure out who had ordered which meal, and even then I was sure it was a lucky guess or at least the waiter/witress drew them a good map. The other thing I enjoy is the apparent invisibility of the service staff. Like GG mentioned when her napkin was mysteriously replaced, I've experienced cutlery switched while I was mid-sip, wine replenished while mid-bite and bread replaced mid-conversation. All stealth-like and unobtrusive. At the same time, the waiter was able to anticipate when he was needed without hovering. A.

This really puts a new spin on the term global village Woohoo! SE Asian food! Really looking forward to this. Glad you're all safe!! Please stay that way. A.

As I am not a chef, I cannot comment on how I feel when a client alters one of my creations. However, as a designer, I have some experience. My stance is this: If the requested change goes to the heart of what I have created (i.e. it completely alters the purpose of my design) as the creator I determine whether or not I will honor that change. I also decide what alters completely means. That is my right. I understand refusing to honor a change may result in me losing the client. That is their right. My experience is most clients respect my decisions and defer to my experience. After all, they hired me because of my experience. I choose a restaurant (Denny's & its ilk notwithstanding ) because I want to experience the chef's expertise. If he says the salmon should be rare, then it should be. If I want it well done, I can ask, but if the chef refuses, I should order something else. A.

According to the new City Food (on newstands now!): Rob Feenie's episode of Iron Chef America will be airing on February 20, 2005 in Canada. Anyone know of a place where we can have a glass of wine or two and watch this episode? I kinda doubt my local sports bar will let me change the channel, NHL or no NHL. Please! No Spoilers! These epsiodes will air on Food Network a month before Food Network Canada. If you know the results, post them in Food & Media not here! I have somewhat fresh sardine to whack anyone who ruins this for me! A.

Awesome stuff Adrienne! I gotta admit, as much as I complain about the $$$ that gets thrown at "The Corp", they still have the best interviewers anywhere. That session at VCC was hilarious! A.

Guess you'd best invite some people over to "test drive" them and get some varied opinions I also have one I just received yesterday ... a GC for Cru! Happy happy happy. A.

That would be like giving away the cure for the common cold Brian! Perhaps you could get free kolachy for life in exchange? Anything, just don't give it away for nothing! Why do we need Maw (miss you Jamie, where are you?? )? Talk to Keith & Jason and see if we can get in there one evening. Keep in mind our social calendars are all looking a ittle nuts from Jan-Feb. A.