SBonner

So.Cial is now offering its oysters in the downstairs Oyster Bar for $1.25 from 3pm to 7pm... now that's a good deal. SB

Just tried the Allan Scott Marlborough SB from New Zealand. Wow! pungent, zippy, and loaded with ripe tropical fruit rather than capsicum notes. $20 in Canada. Stephen Bonner

For white try a Rhone with a good dose of Marsanne or consider a Ripasso Veneto wine (Masi Campoforin) Cheers, Stephen

When we lived in the U.K. we had a Weber gas bbq hooked up to the gas mains in our flat. Worked fine but not the same as a smoker for flavour. Stephen

Helen and I finally made it to brunch on Sunday. I had the foie gras and pear omelette ($16). Wonderfully prepared and full of foie. I also opted for an addition of the house made sausage and bacon ($5). Helen had the spot prawn, rocket, and dill cream chese omelette ($16) and she was very content and full. Brunch is now going to be a regular Sunday visit. Service was good although the table next to us asked alot of questions the server did not know the answer to (a bit more training I think is in order from the kitchen). Highly recomended! Cheers, Stephen

" no just a hungry and thirsty resident for the last decade and I will take blame for a few wine lists in the cool places in my hood" Stephen

Screw caps have been used for years on spirit bottles and in the use of Saran wrap for the food service industry. I think like lead content in decanters and glasses the exposure is minimal. I'm not going to lose any sleep over it and it is irresponsible for a wine writer to make statements without proven facts especially for an industry in his own country that has staked its reputation on the use of Stelvin's in wine marketing. Stephen Bonner

Flux: West Coast with a hint of Asian. One of the staff from Monsoon seems to be behind it. Small compact wine list, small plates (10-16$), specials (20-$26). Stephen

Sonia, you are right; the oysters are overpriced at $3.50. I think they will have to look at the menu pricing especially for their entrees and the competition's price points (Jules and Chill Winston). Stephen

Helen and I had lunch and a mid afternoon oyster break last week at So.Cial in Gastown. Their dinner and brunch menu sounds great. On Sunday we are heading off there to try brunch; the Foie gras and caramelised pear omelette is on my hit list. The downstairs oyster bar was great with a small selection of four local oysters paired up with several house made marinades. The wine list is short in the glass programme but bottle selection is varied and interesting. We're looking forward to the butcher shop opening in the next fortnight or so. Service was well executed and friendly. Nice addition to my hood. Anyone else been? Stephen Bonner

Flux is now open on Water Street in the old Rossini's location. Stephen

I had my birthday party at Chill Winston and 2nd that recommendation. I'd also recommend Whinos, Wild Rice, Fiction, or Jules (if you can get a reso) Cheers, Stephen Bonner

I live in the lofts across the street and remember seeing a lot of late night activity The place was pretty well stripped other than the kitchen equipment. In their defense they did make a dump into a nice looking room. Stephen

Oysters if your Burgundy line up includes Chablis or Macon. Big Burgundies: I like idea of a leek dish. Stephen Bonner Vancouver

#5 Champagne and croissants are a great pairing Stephen Bonner Vancouver

Although elusive compared to other notables on the aroma wheel you have a point about minerality. Chablis and Muscadet have mineral aromas that are easily picked out in blind tastings. I'm all for adding a mineral element to the wheel. Stephen Bonner

Helen and I had great meals at Tetsuya's, Rockpool, and Redoak Brewing. Bill's in Surrey Hill's was amazing for brunch. Stephen Bonner Vancouver

I'm up for $10 for a flight of premium wines. Anything else should be free. Cheers, Stephen Bonner Vancouver

I buy local when I can but I have yet to see BC foie gras, Surrey Single Malts or Surrey Stilton I doubt the car you drive is using BC petrol? The beef as Kieth stated is great value and I'm all for value for the $ and we just picked up a few more tenderloins for the bbq tonight with a couple of bottles of Bordeaux. Stephen Bonner

You are right... asparagus and artichokes are not wines' friend but I'm never one to stay away from a challenge. Another option could be a big herbaceous Sauvignon Blanc from New Zealand (Marlborough) or South Africa and fight the fight with herbaceous flavours and high acidity. Have a great meal! Stephen

I'd consider an Australian Riesling or an Austrian Gruner Veltliner. Both wines have considerable flavour and great acidity to tame down the blood orange. Cheers, Stephen Bonner

Drop by Waazubee. I'm just in the process of updating the wine list (40 by the glass) and our cocktail list is getting a Spring update with mixologist Danny McPhee from Brown's in London. We have also hired a creative young chef, Ben Andrew, who just returned from a stage in Paris after working at Bin 942 and West his new menu should be up and running in three weeks. Cheers, Stephen

Helen and I purchased a few tenderloins of Uruguay beef that we picked up at Stong's on the weekend. According to the packaging it is free range grass feed. Absolutely tasty on the grill with a simple coarse sea salt and fresh pepper rub. Anyone else tried this great beef? Stephen Bonner

We may have great food here but our architecture does indeed suck compared to other world cities. There was a good review of the Vancouver food scene in Waitrose's Food Illustrated (UK) last year that also mentioned Vij's, tojo's, and "C" as our culinary high notes. Stephen

Helen and I had our wedding Reception at "C". They did a fantastic job. Cheers, Stephen