-
Posts
1,210 -
Joined
-
Last visited
Everything posted by Andrew Morrison
-
Let's say you could get a job at any establishment in British Columbia in the FOH or the BOH, where would it be and why would you want to work there? Choose more than one if you like. Note: Jamie has already called shotgun on the human resources manager for Earl's FOH.
-
Language Barriers in Vancouver Restaurants
Andrew Morrison replied to a topic in Western Canada: Dining
Yikes, Neil...sounds like a rough day. I once was serving the Italian trade federation in Toronto, a group of 25. Serious language barrier. I served the first course and before I did a quality check I asked the sous chef, who was from Calabria, how to say"How is everything?" in Italian. He said something like "Que catso fie" in response. I turned on my heel and repeated it to the table with a smile. They all giggle and gaped at me with a few sniggers. I asked an Italian waiter what it meant and he said "It means: what the fuck are you doing?" Thank god for autograts. -
I think steak houses and hotels would probably bore them if they travel a lot. I'd recommend places that do well in representing Vancouver, such as: - West - Bishops - Raincity - C Restaurant - Coast If they're having more than one meal, I'd recommend a fun option such as: - Feenie's - Chambar - Wild Rice
-
I'm still working at my first Vancouver restaurant job (only been here 3 years). Before that I lived in Toronto and in South Africa. My mom started the Bagga Pasta chain in Victoria so I started working BOH doing prep and washing dishes at 11. My first ever restaurant FOH job was in Toronto as a busser at Prego. Second as a waiter in Victoria's now-defunct Overtime Restaurant. Moved up to night floor supervisor with shifts going from 6pm until 4am. We'd start drinking at 4am and shoot pool at Peacock's until 8am gambling with our tips. Good times. Crazy lifestyle in retrospect (said with a 3 year old on my lap).
-
Kuzmas! First place I even vaguely remember (twas the bellydancers, no doubt).
-
I had no idea! Thanks.
-
I will never mise en place a steak knife again without thinking of an amped Mr. Maw gingerly dabbing away anchovy dust in heated anticipation.
-
Hear hear. Though making anything tableside other than money is a colossal pain in the ass, the act of making a good caesar in front of your guests nearly guarantees an upwardly mobile tip percentage, so I can appreciate the artform. As a customer I like to be able to control what goes into my caesar rather than be subjected to the latest inspiration du jour, like adding pancetta or a starfruit garnish. I'm sooo glad that the trend of not cutting the romaine up but rather serving half a head with drizzled dressing, olive oil and shaved parm on top is dead. There is "rustico" and then there is "stupido". Don't mess with the caesar salad and then call it a caesar salad. It's too late for the martini. Hy's makes a great caesar salad, as do most of the better steak houses. I'm wondering though...is there an italian way and a bastardised, mangiacake way? Here's my ideal: fresh, bite-chopped romaine with dressing requisites: slight taste of anchovy, no egg taste, no pig, a slight zing of lemon juice, plenty garlic. Some croutonish thingy (can be a single slab). garnish with shaveed parm. Why mess with a good thing? And welcome Feedbag.
-
I feel the same way about beer.
-
I visited a closed Ch'i today (open for dinner only), pressed my face up against the glass and looked at the menu beside the door. Nothing special from the outside but it looks groovy as all hell inside. Now I'm even more curious. Boasts what appears to be a fascinating menu. Interesting list of faux martinis, teatinis (beware the wrath of the martini purists lurking ), and plenty sake and ice wine to boot. As for the chef, it's a mystery. We had Alex (owner?) visit this thread last month, but have heard nothing since. I'm going this Friday, Travis, so I'll write more about it later that evening. Info-light website still gets me...
-
For a more "Victuresque" experience you could try Pagliacci's on Broad Street. It's a lunch institution. Food and service is so-so on a good day, but there is killer atmosphere for those who have never been. Equally representative of "so-so" would be John's Place, just up around the corner of Douglas and Pandora. Beware of the locals (and the line-ups)! Breakfast? The Blue Fox in Antique Row. Lunches at Herald Street are excellent. Check out the new Fire & Water at the Marriot, too. Il Terrazzo on lower Johnson (across from the square and tucked behind Willie's Bakery) serves up great lunches. Perhaps the best wine list in the city. If you have time after dinner, go to Temple on lower Fort Street for a martini and a nibble. Excellent vibe. Pretty shishi for Vic hipsters but nothing out of the ordinary if you're used to the Van equivalents. If you're looking for a place to stay in Vic, this is the best kept secret I know. Awesome digs at a good price and close to everything (especially Il Terrazzo!). Also, when strolling Government Street, a half hour on Torrefazione's patio is a must. Perhaps Shelora could chime in here with some more suggestions. Oh, and if you have the time, drive up to Sooke and visit the Sooke Harbour House and the Point No Point Resort. I've been going there with my family every Christmas for about 15 years running. Sooo relaxing. Food pretty good (better to bbq in the beach hut! ). Hope that helps.
-
Been several times. Love the coffee. Service (on most occasions) has been pretty abysmal. Glad to hear I'm alone on this. Ha! A good dig at West Van, the fledgling Republic of Zero Manners.
-
I dug up a photo of that secret little table I mentioned in the Dundarave Fish Market.
-
I don't think it's that much of an issue. I believe that a server needs two things: access to a pass or a line and access to the bar. Chambar appears to have that sorted out (tunnel notwithstanding). The design is the last of the FOH worries, unless it messes with access to mise en place, etc....must also provide a place to hide, a place to smoke.... I like the easy flow of Coast. The design puts me at ease right away. Nice muted colours. Beautiful black slate (?) flooring. The nakedness of wood throughout turns my crank. Easy-does-it lighting. Sidebar: Speaking of lighting. First prize IMO should go to Lucy Mae Brown and Fiction. Their fixtures are very unique. The Dundarave Fish Market has one of the most beautiful tables I've ever had the pleasure of sitting at (upstairs deuce by the window). This is still one of the best kept secrets in Vancouver, IMHO. Most already know how I feel about the new Cactus Club (me likey). Same aesthetics at play in CC ally Brown's on Lonsdale. Laid back, modern design. (Derek Archer rumoured to be opening another Brown's, this time in Yaletown). One Restaurant Lounge is a pretty swank set up design-wise. Plenty space. Soaring ceilings. More stunning empty than packed! Lift is pretty cool lookin', too...but far smaller than I thought it would be. From the pictures I've just recently seen of Ch'i...I think it might deserve to be on the list for 2005.
-
It's Ch'i right? Or has Pawsey's editor let slip a booboo by calling it Ch'ic? Sorry Moosh, this Friday for the thing.
-
Their Grand Opening Party is this Friday (I believe it's a press junket sort of thing, complete with fashion show, appy parade, etc.), but they opened a couple weeks ago - ample time for Mr. Pawsey to sneak in. It sounds like a really interesting place. Anybody got a quote from the Pawsey article?
-
Going to Chi next week. Excited. I know Montrachet went on the 5th and had what sounded like a fine evening, but has anyone else anything to report? Mooshmouse, have you been well enough yet to do a walk-by? It's your hood, if I remember correctly. It sounds really kinda cool. Their website is what I would call "info-light": no pics, no menus, no wine list, no staff bios...zip, nada, nuh-uh. Anyone know the name of the chef? Shouldn't this stuff be showcased when you're out on Nanaimo Street? Bleh. I should just call.
-
I posted our recipe here. Many have PM'ed for this recipe saying that Penguin meat in Canada is incerasingly difficult to come by. You're on your own there...substitute with whatever you like. Bjorn Thorsenblorgenstadtlanderen (or Matt).
-
Truth be told: Where've you eaten lately? (Part 1)
Andrew Morrison replied to a topic in Western Canada: Dining
Aw...I've got an empathy I.V. drip going on here My boy Jack (just turned 3) and I always sneak out to the Spot when Mom's out of town for shakes, pirate paks and as many gold coins as we can con out of the staff. Loads of fun, but seriously...their colouring placemats suck. Only 3 crayons, too. Though I'm a glutton of some portly note ( ) I can't get through their fries. They are like sunbaked sawdust after a spring shower. Luckily when you're only 3 it's more about the atmosphere and the company of Dad. -
Dundarave Fish Market's patio was chock-a-block for lunch today. How about Lift's patio? That's gotta be gorgeous today...anyone strolling Coal Harbour with their JRT and their wireless?
-
Still, hardly any mention of our Elk Balls. The bells on our door have hardly chimed since Mr. Maw's last visit. Thank you eGullet for destroying our restaurant's stellar rep. Bjorn. PS. Risotto balls...pfff! What do they know about cooking in Italy!? Thanks again to waiterblog for letting me use his account.
-
If I can't doubly convince management to supply me with the keys to the fuse box and to buy me night vision goggles for this Saturday night, I'll just ask for face paint, a set of stilts and a kazoo. Later that evening. "Welcome to the big-top, my name is Andrew." "Uh..." "Up here, Jackass" "Hey, you can't talk to me like that. I'm a paying customer!" "Yes sir, and I'm a clown on stilts. A little drinky, perhaps?" "No night vision, eh?" "Hell no. Buggers wouldn't spring." "Swine. I'll have a tanq straight up with a twist please." "Right." Night Vision Goggles are a gimmick. Give your waiters kazoos.
-
What?! No Vitello Tonnato? You've got to be kidding me! Can't wait to go again soon!
-
I went to the Lotus site and discovered that part of the DV8 dark nights have live comedy. So I take it that the food takes a back seat? This is weird, man. I like to see my food. The better the chef, the more I want to see his/her plates. Still, I'm intrigued. Maybe we should try this at my restaurant. Too many stairs, though. How can guests find their wine glasses? It'd be interesting to see the state of the customers when the lights go back on... Table 21 is having sex. Seat 3 on 32 is covered in bolognese sauce. All of the six-top at 42 have taken off without paying their check. The hostess is in the bathroom crying. The bartender reeks of grey goose. Sounds awesome. BTW, do they make perscription Night Vision Goggles?
-
Thought this might be a neat idea for a post with the nice-ish weather we've been having lately (it'll have a shelf-life of only two months ). We set up six tables on the patio the other night. No takers, even though we were packed inside with a ton of lounge-waitlings. Heat lamps, awnings, wind bracings, the lot... but still, the stigma of frosty Feb, despite the daffs, steers them inside. Who needs Kyoto, anyway? Global warming is a restaurants best friend.... (just kidding ) So, name 'em as soon as you see 'em. Who's first out of the blocks?