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    Vancouver, BC
  1. Lets get serious and open this up... Take dad to bin 941 and light him up! The bar at Gotham! Stella on main (but early) ..or better yet, as this thread is leading. Go to Mc D's...it is the best value for the dollar in the lower mainland...and always quality/to expectation. (edit...I have no veener on my desk!!)
  2. Really? This is the best in BC... Yawn. Wow ~ Save your $ and go to Seattle and eat at Oceanaire. Very chummy and generic list (yawn). I would rather eat a sock then visit the listed spots (I cannot call them restaurants), with the exception of Nu, C, West, Diva, Il Gardino, (review to follow...). Its true...the Western Canadian thread does suck...
  3. NICE! I have read the last two reviews by AG...one bad, but safe...the other safe and safe (boringing eastern BS with nothing). I guess the tiger had her fangs ripped out. I was un/fortunate enough to read all the letters to the editor about Rare, and the quality of the review. Time to sober up, in more then one way... I hear JM will be taking over for her for the summer and she may meet the same fate she did in TO. Read, Chew Discuss...and live well, honestly.
  4. Scientific method...show your source! Training and where you work to show validity! Let me start for you.... I was born in Virginia, trained in Hawaii, LA, Ontario and Montreal, went to McGill and SFU...Married a Chef in Vancouver....a very big Chef in many derivatives of the word!!!
  5. I do not know how to say this, and be polite; forgive my English if I sound rude... Why are you not a plumber or other trades person? ...your comments make cooks look bad, like being a cook is not honourable. Priests and missionaries make very little money, yet their lives are fulfilled. Why cannot a cook’s life be full with sustaining the life-force of humanity?? edit: problems with quotes!
  6. It may be as simple as it is time for the industry to change. It is time that the industry deliveries a product and experience that cannot be delivered 'at home'. Vancouver has grown to the point that great food and decor should be the norm and mediocre is not tolerated. Who drives this? eGullet? Consumer? ...or does the industry need to become more proactive and open to criticism? I hope this (VANCOUVER!!! {Look to NY)) becomes less clique and more constructive. Time for all of us, me mostly, to use scientific fact in our posts. This could be a very powerful board and the acid test will be how the mainstream media perceives us all, as a group! Cubie.
  7. Interesting insight...please add ~Chefs who use proper punctuation PS. nice dedication; shows nicely to the other 150 countries in the world who may read this post! I seriously hope you are the exception in Vancouver or Vancouver needs to switch from a hospitality based economy!!!
  8. Okay, so the bald guy hates me! FINE! Anyone know what the feature Kolachy is this week? Maybe I can get Joy to pick one upf for me... Cubie.
  9. LOL! It smelled like a stable when I walked by HSG last night...what was in the satays?
  10. I have always enjoyed all the mentioned restaurants, but I am uneducated. How do they keep the product fresh and alive without the population base? full stop
  11. Oh Yeah...100% Please do not misunderstand my previous words, Sean is king. Long live the Gastro-Pub! Green is always good!
  12. ...has anyone mentioned the tuna tartar served with French baguette (lots of garlic butter)? Over the top! ...or the pressed shrimp sushi with herring roe? Very casual in a sea of upscale, Yaletown restaurants. Very refreshing. And last time I was in I tried the Sweet Potato Rice Wine. An experience to say the least. For the first time in years a new flavour across my tongue. It was served ice cold (on the rocks). The first sip was hard to swallow, such a unique tang on the tongue. After a few sips the sweetness mixes with the starch of the potato and really gives the sensors on both the front and back of the tongue a workout. I beleive the bottle was $70....easily shared by 10 friends! Anyone who wants to go, PM me and I will share the bottle!
  13. Uhm, Arne, I don't think Badiane was speculating she was just trying to describe what the mayo looked like so we could all get the mental picture. ← An I think, Arnie...in my humble opinion...if you research Badiane's past posts you might find that his/her speculations may be educated. Likewise, I have had simular experiences at said establishment and questioned the infrastructure when I witnessed coleslaw and tartar sauce sitting on the counter. I will be checking the Health Board review of this location before I return! READ CHEW DISCUSS (...and never have to worry about the headmaster!)
  14. I think I understand the 'giving of free product' to value-add to a customer's experience. That is a calculated business cost in the same column as 2 for 1's, etc... What I cannot understand is how it is acceptable to, literally, bring something to the table and expect not to pay for it... If the restaurant gives you a free peice of cake on your birthday, I understand. Bringing your own, I cannot get my head around. The customer is FORCING the restaurant to provide value-added? Sounds like extortion.
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