lauraf

On our way to Shijo for sushi last night we passed Fuel in full swing entertaining their construction helpers, so of course I had to poke my nose in. Tom mentioned waiting until Jan 3rd to 'officially' open to the public . . ..

We went in for dinner last night. (Disclosure: No disclosure needed! Sean is - sadly - not one of my clients. ) Love the look of the room. Service was, as expected given the new ownership, top notch. Interesting selection of beers and spirits. We shared the iceberg lettuce salad with blue cheese dressing - simple, fresh, and while I sometimes find blue cheese too strong (and it can trigger a migraine for me), my husband loved it and happily ate most of it, while I stole the toasted pecans. More pecans please! For our mains, he ordered the Blue Plate Special - it was essentially a tuna melt made with crab. A large slice of sourdough, three mounds of crab, and melted cheese. It includes your choice of two of the three sides - coleslaw, chili, or potato salad (I think I got that right). For $17, it seemed quite a substantial dish, and with the generous serving of crab, well worth the price. I simply had to order the mac 'n cheese. According to Kurtis, it was one of the few menu items from Diner's menu that they were happy to keep. It was a rich serving of corkscrew macaroni in a thick gouda/cheddar sauce. Now, I am a mac 'n cheese freak, and when I make it at home, I add chopped tomatoes, green onions, and bake it with more shredded cheese and breadcrumbs. But, I am not at Lucky Diner to eat my version of mac 'n cheese. So, it was delicious, but as a whole main, a bit monotonous for me, without anything but pasta and sauce. I would enjoy it more with some other 'stuff' in it, or as a shared dish, or as a smaller portion with something else, like Cru's little ramekin of mac accompanying their short ribs. Don't get me wrong, I absolutely loved it, good dish, but I needed something else to mix things up a bit. My husband very much enjoyed it and looks forward to going back. As do I. With someone to share the mac 'n cheese with me.

Hmmm, Scott, I don't know that I can offer any help, particularly if it is a national US publication (you received it in Florida, I'm assuming?). Or did you receive it through a Western Canada address?

Is the dinner for this Friday? Everyone's getting pretty busy (if my recent attempts at reservations are any indicator) so call for reservations tonight, and be prepared to settle for second or third pick, I'd say. Of your initial choices: Parkside, Cru, and Nu. The other recommendation of Hamilton St Grill is also a solid pick. Discloser - I do work with some of the above restaurants. But that shouldn't negatively impact anyone's view of these restaurateurs' sanity.

Interesting - thanks for the scoop.

Doesn't ring a bell to me, but new pubs open and close like sea anemones. Scott, what is your line of business, and where is your mailing address located? I might be able to help narrow the field for you. E.g., certain pubs target the restaurant trade industry and have a dedicated mail list . . . ..

I am naive enough to believe you. When are you taking me?

Didn't the Jackson-Triggs Okanagan Estate Proprietors' Grand Reserve Shiraz recently win at the International Wine and Spirits Competition in London? Is that a total anomaly in terms of world-wide recognition for BC reds, or a sign of things to come as our wine industry matures and evolves?

Thanks Lee. I kinda thought, considering the presentation of XLB at Shanghai River et al., that it would lose a lot of appeal in lengthy transportation. I've had a very poor version delivered from Connie's Cookhouse, but as I mentioned before, the dough was way too thick and chewy, and the interior stuffing and broth quite inferior. So, looks like I have to drive to get my XLB fix, but sounds like I don't have to go to Richmond each time. And thanks for the home-cooking techniques, but I think I'm going to leave it to the XLB experts. But I'll barter for cinnamon pinwheels! (Remember, I'm a white girl from Kits - this is what I make at home.)

For a white girl in Kitsilano, I'll take pretty much anyone's recommendation for Shanghainese xiao long bao that is available for pickup, or even better, delivery on the West side. Other than the unsure Long's nomination - anywhere else? Thanks!

I love the xiao long bao (umm, I am right that this is the correct name for those tasty steamed pork dumplings filled with broth?) from Shanghai River. I don't get a chance to eat there frequently, but crave it so. Is there anywhere in Vancouver that does pickup/delivery of this dish? Or is it one of those dishes that is only to be enjoyed fresh from the kitchen, not after a twenty-minute car ride? I've had something of the sort from Connie's Kitchen, but the dough is so thick it can't even compare.

And I thought that chicken with white skin had been bleached or something. What should a natural colour be for free-range/organic chicken?

Do you know if it's the same Win's that used to be on Arbutus - where Finest at Sea is now? They used to be my delivery place of choice before the fire . . .. ← Definitely the same Folks-had a chance to talk to the Manager today got the whole sad story about what happened after the fire. Anyway they've landed on their feet and lunch today was excellent. A fine addition to the 'hood-ready to give Connie's a run for their money. ← Thanks Sam - I'll definitely check them out - Connie's became my second-best backup when Win's burnt down. Happy that they've reopened - they are doing delivery, right?

I did, and got about 5 oz. in one night. It looks like a lot of water is coming down, but you'd have to put a lot of buckets out to get enough for a whole day - if you drink as much water as I do, that is.

IIRC, Kaplan's also sells some kosher meat products, even if they serve them in a non-kosher combo with cheese. I remember a former boss who ordered chicken weekly from Kaplan's because it was kosher. Not sure about all the other meatstuffs. Is there a full kosher butchery in town? I think there's a halal (sp?) one . . ..

Not sure that their prices are the most competitive, but Capers regularly stocks organic chicken, as well as their 'specialty' chicken, which I gather means free range, but not necessarily antibiotic free - and is less expensive than the organic version. Also, Market Meats in Kits usually offers free range chicken. At Capers I can usually get a whole specialty chicken for about $14-$18 that, when roasted and served with potatoes and veggies, feeds the two of us easily, plus leftovers for a chicken sandwich the next day or to put in a soup made with a stock from the carcass.

Actually, that make sense. IIRC, Kaplan's serves things like Reubens, and meat and dairy combined is defintiely not kosher. However, I believe they sell some kosher products.

'Cause you're spelling it like nemesis. I like. Actually it premises. And wouldn't Kaplan's Deli on Oak be kosher? (added so I remain on topic )

The decor hasn't changed if that's what you're asking. As for the menu, it's totally new. I enjoyed Remi's food. And I thought the modern latin was a great concept ... the new menu isn't latin I don't think. We didn't really look at it long, as Seamus dictated what we were going to eat. I remember seeing some surprising combinations ... ie. an appetizer that included both duck and ice cream. I intend to go back and eat from the menu. M ← Just back from a lovely dinner at Century. Yes, it is still reflecting the Nuevo Latino theme it first opened with - to wit, on the menu: a Grain Flatbread with red and green lentil humus and roasted tomato jam; Chili Infused Duck Breast with sweet potato tart and lime ice cream; Bison Carpaccio with peppered biscotti and jalapeno pecan butter; West Coast Ceviche with mint scallops, lime prawns and lemon trout; Banana Dust Crusted Red Snapper with chili fries and winter vegetable ragu; and Latin Seafood Stew. I do not pretend to be an expert in Latino fare - but seems like the Latino influence is a little lighter on this menu. However I understand that a new menu is in the works and will be showcased soon - the new chef, Seamus Havlin, needed an interim menu between Remy's and his newly developed offering. My favourite moment? When our lovely host Mike introduced the side to my husband's amazing Century Burger (with duck confit): This is a Latin tomato spread, otherwise known as ketchup. My most interesting moment? Feeling an eerie feeling in the ladies' bathroom that had nothing to do with the running water. I'm sure she's harmless, but . . ..

Do you know if it's the same Win's that used to be on Arbutus - where Finest at Sea is now? They used to be my delivery place of choice before the fire . . ..

You know, Dave, I wasn't a huge fan of your first issue - but still say good on anyone for putting out a new publication, and like I mentioned in another thread, I'm likely not your target market anyway - and I should also do another dash - I haven't seen the November issue either - I have to give you a lot of credit for the grace with which you are taking the 'advice' (and the whuppings) from this site's contributors. I look forward to continually improved editions. You seem to have the right attitude. Hey, it's a free consulting service you're getting here, right? Edited for excessive bitchiness.

I believe that editorial and advertising should be like - what we call it - church and state. The publisher has the role of creating a delicate balance between the two. You don't want to publish unfair, unbalanced attack editorial, however, you don't want to whitewash everything for the sake of your advertisers. And the advertisers are incredibly important. Not only does it give me a job but my work pays the salaries for the editorial staff. It's symbiotic. We've published scathing reviews - and that certainly didn't help in securing advertising revenue from the targets. But I sell advertising based on readership - unless you have an avid, loyal reader and an audited reader demographic profile to present, why would anyone advertise? I mean, sure, you want a nice review so you advertise - but what good is it to you, the advertiser, if no-one is interested in reading the article, and therefore, seeing your ad? Put the readers' interest first - the advertising will follow.

Here are reviews of Rare and Cru excerpted from the 2007 Vancouver Magazine's Eating & Drinking Guide: Rare In the old Bis Moreno space on Hornby across from the legendary Il Giardino, Tim Keller and chef Brian Fowke have fought the rap of a cursed location with a more inviting room and cooking as mature as it is young. In tapping chef de cuisine Quang Dang (ex sous at West) to run the small, lab-like kitchen, they've caught a rising star, one of the most talented young chefs in the province. The menus constantly change to reflect the best of what's locally available. Exquisite start: Seared weathervane scallops and savoury clams tide-pooled in fennel broth, then suckling pig with long pepper consommé and sous vide spot prawns. Or let them do the driving for the bargain $65 six-course tasting menu. The wine list is well priced and dotted with rare labels, the service engaging. 1355 Hornby St.. 604-669-1256. $$$ Cru Experienced hands Mark Taylor and Dana Reinhardt capture the elements of informal but informed regional dining (combo small plates or entrée-size mains) in this sleekly designed, warm room with an intelligent wine list-see headings like "crisp," "mellow," "luscious" and "juicy." Reinhardt tandems new chef de cuisine John Burke, turning out duck confit and frisée salad with a classic warm bacon dressing and plush bowls of steamed mussels. A Moroccan-inspired dish of lamb pushes further flavours. Desserts include an uplifting lemon and basil tart. 1459 W. Broadway, South Granville, 604-677-4111. $$$ Tojo's is still widely considered the best (mmm, maybe I mean most prestigious) sushi restaurant in Vancouver - and it is fab. However, it is pricey, and the general quality of many other sushi restaurants in town is approaching if not equalling that of Tojo's, in my opinion. Keep in mind, I'm not a sushi expert - I just appreciate incredibly fresh product and choices beyond the ubiquitous Cali roll. Blue Water Cafe in Yaletown is a frequent winner of best sushi/seafood by many polls; I also enjoy Shijo in Kitsilano for its sashimi and robata grill offerings. Enjoy! Cheers, Laura edited: horrid spelling

Rare, Cru and West are solid choices. In terms of first nations, I think immediately of the Liliget Feast House, tho' have never been there myself and cannot comment on the quality/experience. If you are going as far noth(west) as Tofino, the Wickaninnish Inn's dining room is a must, and in the Victoria area, the Sooke Harbour House is highly receommended. Edited to add a disclaimer: I work with Rare, Cru and West. I do not work with Liliget, the Wick, or Sooke Harbour.

Actually, I'm pretty sure they have a new brunch menu. No more souffled apple pancakes.