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  1. Bump. They just put new doors on the place and some kinda trim on the inside of the windoze. Anybody?
  2. There's a bunch of activity at the old Tony Roma's location on Pacific at Howe. Painting and cleaning and all kinds of stuff. Anybody got some scoop?
  3. 11son


    *mouth watering* Anyone know if the hours are still as posted upthread?
  4. I once saw Marcello fire the bar tender. Right in front me. DIrectly. Why? Because he gave me a free glass of wine, to try to make feel better about the fact that my pizza was 45 minutes late. Since then, I always go to Lomabrdos. The service is good, the menu is the same but tastes better (probably the lack of bad vibes), and there's a wee price advatage too.
  5. Not sure what you mean. I was pretty clear about US mexican restaurants not being represantative of whats really in mexico. Sorry if I somehow offended.
  6. 3 things: - Last weekend I had occasion to try out Taquiria Tienda El Polivoz, and I pretty much agree with Mr. Talent. It's not quite on par with the taquerias/burrito shops I had the luxury of frequenting when I lived in the Bay area, but its far and away the best of its breed in this area. Know that there are two different types of mexican restaurants (and for the purposes of this post, "mexican" means the kinda grub you get in places that call themselves mexican in California, and by extension, the much of the rest of the US. Disclaimer being that these places are not necessarily run by people of mexican national lineage, nor do they necessarily serve food the same as that which can be found in mexico proper. "Mexican" in the US refers to anyone of spanish speaking origin, and mexican-american food is its own proper genre. But I digress). Anyway, mexican restaurants can be broken down into taquerias/burrito bars on the one hand, and sit-down mexican places on the other. Most of what we traditionally get north of california can be considered from the sit-down category. Taquiria Tienda El Polivoz is very much the an authentic burrito bar, and as keith points out, the almost-exclusively "mexican" clientele is as good a certification as exists. It was howhever missing a few critical elements: A) A proper taqueria should have a big bin of fresh tortilla chips sitting under a heat lamp which patrons may help themselves to. B) As well, there should be a selection of salsas ranging from mild and chunky to very hot, as well as verde, chipotle, and tomatillo salsas. C) Lastly, but perhaps most importantly a proper taqueria/burrito bar needs to actually have a bar, behind which stands a nonplussed looking "mexican" person who will make your burrito to your specification, but will give you a perplexed look no matter what you ask for. Taquiria Tienda El Polivoz did have warm chips, but they could have been fresher, and they weren't in the requisite bin. They had only one salsa, and it was a little heavy on the chipotle flavouring for my liking. This is a bit of a faux-pas in mexican circles, as chipotle is considered an optional flavour, not a quintessential element. And the whole bar part of the experience was missing. Admittedly, most of this would only matter to a purist, but I thought it important to put it out there anyway. - The next day, Tasty and I had occasion to vist Mi Mexico (300 Telegraph Rd, take the meridian exit and head towards bellis fair. turn right/south immediately at telegraph wich is the first street east of the I-5. Its the big pink mexican place on the right) also in Bellingham down the road from 300 Telegraph Rd. It’s a faithful representation of the sit-down mexican place. You know the kind of place... Requirements are that a bowl of chips and some salsa arrive at your table once you sit down, meals all come on plates that are very hot, all mains come with rice and beans, and they must have a respectable margarita list. Anyway, Mi Mexico didn't disappoint. Well, actually I was unimpressed initially with my margarita, and the nice "mexican" waiter rushed off and came back with a new one that was much better and had about twice as much alcohol in it. Other than that everything was great. Tasty had the grilled chicken taco salad (very authentic) and she and I spilt the carne asada and pollo fajitas and I also had a Quesadilla. All very nice, and similar to what you would find in an average sit-down mexican place in california (anyone know celia’s from the bay area?) - Since I was in mexico in April, I've been on a bit of a margarita kick. In an authentic mexican margarita there are four ingredients: freshly squeezed lime juice, tequila, cointreau, and jirrabe. Since I've been back, I've been on the lookout for jirrabe, but to no avail. I even checked that mexican grocery on commerical by federicos. Anyway, I think its pretty much just simple syrup. But I'm hoping that you smart people can help me. It’s pretty critical cause my margaritas are tasting kind of weird right now without it. ~11
  7. OK, here's the deal with In-N-Out: 1) It's all about the secret menu, which is available on their website. 2) Specifically, one wants to order it animal style. This means 3 things A) They add grilled onions B) They put their special animal style spread on it, and MOST IMPORTANTLY C) They actually cook the burger with mustard, which for some reason is the subtle detail that causes all the magic. And not a mustardy tasting magic either. But seriosuly, this part is key. 3) If you aren't into the spread (which is a more thousand islandy relative of our own triple-o sauce) you can ask them to not do it, or to give you mustard and ketchup instead (my preferred option) 4) For all the carb watchers in the house, In-n-Out were the originators of the protein-style burger (wrapped in lettuce in stead of a bun). They actually architect these extremely well (way, way more effectively than anywhere else I've seen), and it doesn't fall apart too badly at the end (or at least not any more so than a normal burger should). Even if you aren't a carb-counter (I'm not) I recommend this option because the lettuce is a great showcase for the flavour of the burger. I find the bun kind of stifles it. Not that there's anything wrong with their buns. Just my personal preference. Now all of this sounds a little fussy, but nothing could be farther from the truth. The vast majority of In-n-Out customers order from the secret menu. The staff are all incredibly friendly and helpful, and they encourage you to get creative with your order. Also, they basically always get it right. If you're a burger fan in the vicinity of an In-n-Out, I wholeheartedly encourage you to try them out, and order-up, custom-style. ~11
  8. Yup! On the west side of the street. It's between Gravely and Grant, I believe. If Paolo (the owner) is around on most peak nights, and if he's there, it's worth calling him over and asking for a recommendation. He loves to meet his customers, will definitely put in a good word for you in the kitchen, and may even make you something off the menu. And speaking of off the menu, he does a great zabaglione for dessert. If you're into that sort of thing, ask about it when you first sit down. It is time-intensive to prepare, and if it is quite busy or late by the time dessert rolls around, your odds of actually getting it go way down if requested post-meal. Also, if you are into the vino, Paolo has his own personal stash of premium bottles that also aren't on the wine list (and not necessarily a lot more expensive either). Generally a good idea to ask himj about that as well. Here's the website, although it is not representative of the experience there, so you have to promise not to take it too seriously: http://www.arrivaristorante.ca/ Good luck! I look forward to hearing what you think.... ~11
  9. Vancouver, have you tried Arriva? I really can't say enough good things about it (although some folks may point out that I try). ~11
  10. I'm pretty sure they are a weekedays/lunchtime only kind of place (that location only). Sorta lame for those of us who live downtown. I just got a full smoked-meat brisket flown in from schwartz' in Montreal, just so I wouldn't have to leave the downtown core when those eves/weekends deli fixes hit.
  11. I was at nu last night with some folks from work. Had a really nice time. Keith as always was in fine form, as ever. I swear, the man must live in the back somewhere. He seems to be always there, always relaxed, always on top of everything... Anyway, the food seemed even better than usual. Seriosuly. They're still tweakin' stuff, kids. I wouldn't have believed it if I hadn't experienced it myself, but. We had an assortment of cocktails off the classic menu. I just can't say enough good things about the bar menu. Or the bar itself. Jay was away in Lost Wages, but the bartender who was there was as great as she (or anyone) could possibly be without actually being Jay Jones. For appies had 2X the salmon candy. Perfect. But then it always is. Somebody ordered the smoked slmon thing, which I didn't understand (not because it isn't great (it is), just because it's basic smoked salmon, and they have ao many other nifty things to choose from... Also got the agnolotti (I think I butchered the spelling, Italina not being my forte) with spinach and tomato. Realky simple yet elegant. I have taken to getting it with a little regiano and some pepper, which finish it off nicely, IMHO. For mains one guy had the gnocchi (did I spell that properly eitehr)?) which was really good. It takes a certain something to get the consistency and texture right on those. It needs to be almost dry, a perfect balance between doughy and sticky, without being either. This rendition strikes a perfect balance. The other two of us had the lamb cheeks, which I had forgotten I had had before. They were good before, but much better this time. They do a reallly neat radishy minty thing on top. Lots of radishes, thinly sliced. I don't like radishes. I liked these. For whatever that's worth. The radish/mint combo was a really nice compliment to the cheeks. Note on the lamb: I love lamb. Good lamb. Bad lamb can be so bad though. ne of the things that puts me off is too much fat in the lamb. These cheeks though found that sweet spot of being flavourful (not gamey) and yet not too fatty. And so tender! We topped it off with a creme brule between all three of us. You should know the postres are all quite small. That said we didn't quite finish the micro-brule, even between the 3 of us. The hard part on top was just like you dream a creme brule should be, but better. The inside was different (more creamy, less sweet), but still divine. Our server was super too. Compitent, funny, intelligent, helpful, and just made us feel totally at home. I wish I could remember her name to call her out here. Anyway, whatever your name was, thanks for making it a nice night. And thanks to everyone at nu. Can't wait to come back! ~11
  12. Not soon enough. The place is seriously excellent.
  13. Really? I wouldn't have thought BBQ sauce and relish would go well together. OK, I'm sorry.
  14. On the west side of Granville at about 64th-ish in Marpole there appears to be a place called Chasey's (or something like that) opening soon. I believe the location used to be a panagopolous pizza. Anyway, the sign said something compelling-sounding about burgers and used the word "fresh." Sorry for all the vagueness, but I was driving after all. Anyone got scoop?
  15. Here's my obligatory plug for Arriva on commercial. I've had pretty much all the pastas there and they're all super (my personal favourite is the penne arrabiatta). They use high quality pastas, either made on site, or sourced from the neighbourhood. They'll match any pasta with any sauce, and they'll even throw together whatever custom ingredient combo you like. Oh! AND, they have a superlative carbonera. Edited to add carbonera reference. Re-edited to correct the spelling of the word "edited"
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