kurtisk

Chambar's expensive? Everything's under 20 bucks! That's cheaper than Milestone's... k

And how! You might even be onto something. Wouldn't it be great if they all stepped into the ring on this one? k.

And I'm sure there would be, I was just referring to the question of her being the figurehead of the whole thing. And of course she was strictly doing low-carb appearances when she was pushing her low-carb book, but Dude!, she also has 7 other titles out there that ain't low-carb. k.

Actually, I think she's fond of low-carb dieting, as opposed to being a full-fledged Atkins pimp. Plus, it's a personal choice of hers and while there have been low-carb options at The Fish House, there were always plenty of (ahem) higher-carb options to be had as well. She's great for championing this, widely recognized, an awesome character, and full of passion, talent, charm and whimsy. In fact, some of those dishes on the show had carb-content so I fail to see where you see an issue... k

As an interesting side note, and something I'd not thought of, my wife (Media Relations @ Tourism Vancouver a/k/a Wendy) had to put together an Avian Flu Q & A for TVan that is currently highlighted on their website's front page ( full link @ http://www.tourismvancouver.com/visitors/faq_avian ). They get many calls and concerns about this, you could only imagine how each news story translates to lost tourism revenue for the city. This after one damn bird and nothing for the public to be in fear about. The ripple effect is quite awe-inspiring... k.

Was Crime Lab the one that was co-owned by whatshername from the Xfiles? Gillian Anderson? ← Are you thinking of the Alibi Room where she was one of many investors?

Top 3: ~ I really love the (as I've said before) Fried Oyster, Beer Valve-palooza at Nu. ~ The CROQUE - MONSIEUR EGGS BENEDICT (black forest ham, gruyère and sundried tomato butter on foccacia) at Provence Marinaside. ~ Fuck it! I LOVE the House Made BC Venison and Fennel Sausage - braised with sunchokes and cabbage in Merridale cider at Aurora Bistro. Mmmmmm-boy! k.

And did you? k.

Nice touch. k

Kits Wine Cellar, nada. Broadway Wine Shop, nada. Capers, same... k

If you're curious as to the Trotter stage drill, you can always follow up with Tina Fineza (ex- Bin 942, George) who recently did one there at the the same time that Mark McNeil (Sommelier at Provence Marinaside) did a stage on the floor. I'd tell you their stories, but I don't know what's on the record & what's off the record... heh! k

First of all, there's a big difference between waiting for a table at Vij's, and standing in the pissing rain on Davie. At Vij's, you're guided toward the back lounge which is gorgeous and (I think) part of the whole experience. Upon sitting in the lounge, you'll be given warm chai and be able to pick from platters of warm 'starters' that float around the room. Boom! No table yet, but you've already received warm hospitality with complimentary food and drink. Gonna be a tad longer for the table? Have an IPA on tap or a glass of wine from their small, well-chosen wine list. I don't feel there's a need to dart to Vij's immediately after work, or to dine at a time that may be a little early for you. Just be ready for the experience, make an evening of it, and soak it all up. Sometimes it's not about how fast you can get in and get out. This is why the Slow Food movement is quite contagious. There's a lot to be offered at Vij's, the more you open yourself up to, the better time you'll have. Oh, and order anything that appeals on the menu. You really can't go wrong. It's all made with the same energy and heart. Enjoy! k.

No, YOU are! Fun times abound at the Habit tonight. Great Sablefish Cakes and my bite of Jeff's Sheperd's Pie was fantastic! So fun! Main Street, yo, I'm tellin' ya... k.

I've tried Capers, Kits Wine Cellar, bookstores, everywhere!!! Nothin! k.

AAAAUUUUGGGHHHH!! It's Vij's and not VJ's! Sorry, but his last name is Vij and hence the restaurant is named accordingly... k.

Thanks! I guess I missed that day! k

I'm really flabbergasted at how common this view seems to be. Fuck whatever a restaurant wants you to order, if they offer something, it's fair game. It's complete bullshit to have any other expectation. k

fyi, for those who are curious about the 'vegan wine' mentioned in the article, i'm assuming that the wine hasn't been through 'fining' which involves filtering out sediment via egg whites. andrew, shall we just start a 'schadenfraude' thread? k.

I don't think anyone should be obligated to order anything, deal or not. Because you have a restaurant's P-F menu, I don't think you "owe" them and are meant to feel an obligation to spend more than you usually would on wine, etc...... k

<sigh> k.

Yes to Daiso, it's the best. Also, Urban Source up on Main is great for widgets, things and doo-dads... http://www.urbansource.bc.ca/ k

A very good question, Arne. I've started writing a kind of Year in Review piece and I can't get away from the fact that 2005 was the Year of the Prix Fixe. After 5-10 restaurants kept their $30 menus up and running after Dine Out, it started to snow ball in the Spring. After a bit of a dip in the summer, they have returned with a vengeance all across the city. It's a smart idea, but an intriguing conceptual dogpile. Anyone care to venture an answer to the why? ← I've always figured it's because we have a glut of great restaurants in the city and only (x) amount of people to support them. This isn't the kind of town where people dine out only on weekends, so things have to be made accessible to encourage more returns and ventures. Also, the prix-fixe in many places isn't so much a 'cheap' menu, but more of a re-working of portion-to-price ratio. Generally, our food/liquor cost remain the same... k

Me too! NOW I get it...

Gooseberry? Or Caped Gooseberry? (same thing)

A few things... ~ I'm very excited about the new Banana Leaf opening in the old Sausi's spot on Broadway. Jamie, do you anticipate Bruno opening another spot, or is it time for him to finally sit back? ~ Further east on Broadway, by Oak(ish) there's a new "Argentinian Cusine" place whose name escapes me. I'm trying to reflect on what cuisine made Argentina particular (from the rest of S.A.), I only have spent time in Buenos Aires but who knows, maybe I missed somethin'. Anyone got details on the place? ~ Rumour has it that Habit's a go on November 14th. I hear they're gonna be open 'til 2. If that's true, we'll see y'all there after work! k.