transfattyacid

We could round up all those involved and shout them .

salade de friuts ?

Moderately Priced....... le crocodile...... hmmm should these words be in the same sentence ? well i`m perpetually poor, so dont take my word as gospel. i had a great meal at le croc` and pastis , last year , cant remember the bill for the life of me though , strange that, maybe i blocked it from my mind as it could have been painful. any way. both places are very good and i know pastis has absinth ( that stuff is the work of the devil i tell you )

we can also add the site at yew and first, which is changing again . yew first was a good try ( but what a bad name ! ) , da pasta bar ( that place had surely had its day , .......... and saltimbocca ? ............ hmmm any way cool thread btw. i`m now addicted to yet another substance for misuse * cough * egullet you bastards have got me by the balls at 2:30 am . geee chef errr hi errr sorry i`m late errrr call it work related ( tenuous ) reflection . gee he aint gonna buy that , thats for sure

I've only eaten once at Le Gavroche and we had such terrible service we never went back. This seems to be an isolated incident though, judging by the comments about Manuel in this thread. Glad you had a great dinner, Arne! (I'm a fan of Tinhorn Creek's wines too--have you tried their Gewurtz?) ← hi ling i was there last year for DOV and i thought it was terrible both food and service . i remember , probably the most inedible plate of food i have ever had put in front of me. a ballotine of pheasant , gee if there is ever a dish that could be done well and wasn`t its this one , dry would be to arid a word to discribe the badly boned leg ( only the thigh bone was removed ) , the stuffing had gone south some time during the overcooking process. the drumstick end ,as i`m sure most of you know is riddled with sinews that become almost bone like when cooked, no time or effort was used to remove the sinew ,or the lack of foresight to just use the thigh was as absent as the waiter who was trying his damnedest not to serve us. i think the waiter clocked me as " bridge and tunnel ", ok i can be a bit scruffy looking some times , but with respect for my dining parters that evening i did dress up a bit , gee i even put an ironed shirt on and had a shave !!! any way the rest of the meal is now lost in those brain cells that i`ve been distroying of late , ........... vague murrmurs of a....... stuffed pear ..... a seafood terrine ( ambitious if your not very good at cooking ) ......... very long waits betwixt courses....... no its all gone thankfully and i can get on with my life without therapy

oh do i crave some spicy won tons from Connies ? HELL YEAH

Patrons who do not reserve or have the courtesy to cancel a reso are a blight on this industry. In the U.K. and Spain a credit card is charged anywhere from 10-50 Euro's for a no show. It is my understanding that in Europe you can get away with this as a reso is considered a contract between you and the restaurant. one problem with this plan , that i might add it is a good one , but we live in the land of the noncommittal . ( owww he said the C word . cancel every thing ! dont panic ! dont panic ! ) true the no show `ers are the bain of the industry and those special people ( you know the ones , the omg like can i have a table its like sooooooo ..........) who book 4 restaurants for the same night and go to the one they fancy , but dont have the relevant brain capacity to let the , soooo last week restaurants ( their words fellow forumites not mine ), know of their plans . hmmmmm i really, really , really love those people

to add to the west restaurant michelin debate ... and i say this with the up most respect for mr hawksworth and his brigade , and the food and restaurant scene in vancouver ... i dont believe that west is a two star restaurant , i think its a great restaurant, in my opinion the best the provence can offer . if we are to compare vancouvers restaurants to european ( michelin graded ) restaurants , which is a futile pastime at best . west would be a well regarded 1 star , ( ducks and hides from mr hawksworth ( sorry chef )) . i have travelled and worked in europe and experienced some true wonders of gastromony from both sides of the swing doors , michelin starred or other wise. and i think that there is alot to be gained from these establishments . but lets get back to where its at , and where we`re at . one thing that i love about north america is that its free from the old school dogma of the michelin system. pleasing customers and satisfying guest is , to me , of paramont importance , not trying to impress some french tyre manufacturers praise or to inflate ones ego in doing so.

hi kim i think bishops is not doing DOV . if that sort of thing is what your after ? maybe its not very chic ???? ( what ever that means ) hmmm does chic = yaletown ? if so then i`m glad i`m not chic

hilarious ian err i mean neil

** grunt * VERA BURGER VERA BURGER VERA BURGER ** grunt * me likes vera burger

Welcome transfattyacid! Don't be shy, none of the rest of us are ... Daddy-A, I know you like to welcome people, but didn't want to neglect our newcomer. Good to hear you had something yummy at Parkside ... I'll be there shortly for DOV. ← thank you very much , enjoy parkside

errr *scratches head * that reminds me i`m starving

i think i`m going to avoid eating out during DOV as last years meals were very very bad , i `m not gonna name names but i`m off to some sushi joint to get away from it all . lots of love transfattyacid

errr herro all `scuse me for butting in ( i`m new here so be nice ) err i think parkside is serving cinnamon ice cream with there sticky toffee pudding at the mo` ? i had a dish of it the other night and my its was %^$#ing good lots of love transfattyacid