Leonard

Very funny! I had a good laugh when I read that. Leonard

Rumour has it that they are going to be doing cooking classes and a monthly Tequila Club. Can't wait. Umm...tequila! Leonard www.nakocommunications.com

As you can see by the incredible response, we are very passionate about our dining scene. Here are a few more suggestions: www.crestaurant.com (Seafood) www.whatisnu.com (Waterfront) www.raincitygrill.com (Regional) www.fuelrestaurant.ca (Sit at the bar) www.foodvancouver.com/restaurant.php?restaurant=103 (Hamilton St. Grill - ask for Neil) On your way to Whistler, stop in at Galileo. It is a must for the best Latte and breakfast wrap. www.galileocoffee.com/ Have a great time, Leonard www.nakocommunications.com

Aaron, You can go to Russell Food Equipment on Venables. Regards, Leonard www.nakocommunications.com

We dropped the ball. Sorry Arne Leonard

I think you could only manage it with the online reservations. LN

If you are a restaurant running the Open Table Reservation System, and have issues with no-shows, there is a solution. The rep from Open Table said that there are restaurants in the States that charge the guest x amount of money when they no-show. The cool thing is that they issue a gift certificate to the guest in the amount of the no-show charge. Thoughts? Leonard

C has taken 4000 covers in the last 3 days for Dine Out. It seems to be busier than last year. Leonard NU and C

Dear D90, Thank you for taking the time to let me know of your experience. As you may know, I take all customer feedback seriously as it is the only way for us as managers to really know where improvement lies in the training and developing of our staff. I am very disturbed by your accounts of the night, and would like to apologize for failing to deliver the proper level of service that we are trying to achieve in this restaurant. Our goal is to ensure you have a fantastic evening, and that clearly did not happen. I have officially discussed your concerns with the server and he is deeply regretful of his poor service and extends his personal apologies also. I am holding a general staff meeting this weekend and will be discussing the issues that you have brought to my attention. Please let me know when you decide to come back to NU. You can reach me directly at 604-646-4668 or via email at leonard@whatisnu.com. P.S. I have re-imbursed your onion tart to your credit card. I look forward to hearing from you. Leonard NU GM

Rain City Grill C Restaurant NU

The Rex and the Hamilton Street Grill are my choices. Leonard C and NU

We have wireless internet access in NU and at C. Leonard

You can get them at Puddifoot. 263-0971 Leonard

If it wasn't for late night dining, my wife and I would have never seen each other. It was a great opportunity to relax and unwind post shift. Thanks Neil and Joan for the many great late nights at the HSG! As for NU, we have decided to stay open till 1am for food and drinks. It seems to work for the industry and hotel referred guests. We will see what winter brings us for the late night. Leonard NU

Hey Leonard, So what's the scoop on the best dishes at Nu? I'm coming tonight with my fiancee for dinner. I also assume interac is still down so I'll bring the other plastic. Mmmmm looking forward to it. Wes ← Wes, I will be there tonight so ask for me so we can meet. Sincerely, Leonard NU GM

Sorry about the interact! With the strike at Telus, we currently only have one telephone line. The one line is used for reservations. When Telus gets back to work we will be back to normal. Thanks, Leonard NU GM

I find it kinda creepy that with two comparable new waterfront restaurants that have been discussed at depth on this very forum (and subjected to ebandwagonism). One of which has not offered a response and the other has its manager jump on your coat tails after commenting on your experiences. Whats up with that ? Some one getting insecure ? ← Hello, Since you are speaking about me, I thought that I would comment on the "coat tails" statement. As all restaurant managers know, it is important for us to use every tool at our disposal to improve every guest experience. Customer feedback forms, word of mouth and forums such as this are some of our most reliable tools. Leonard NU & C GM

Wow! We apologize for the experience you had at NU. It bothers me personally due to the fact that the only reason that we do what we do is to create a positive guest experience. Instead of responding to every point that you stated I would prefer to simply invite you back to allow us to show you the positive experience we strive to provide every guest with. Please call me personally. Sincerely, Leonard NU GM 604-681-1164

Introduce yourself when you decide to come. Sincerely, Leonard NU GM

I will pass your comments on to the staff. Thank you, Leonard NU GM

Thank you for the comments. See you soon, Leonard NU GM

Please introduce yourself to me when you arrive at NU. Sincerely, Leonard J Nakonechny NU & C General Manager

Just briefly : Was your tuna perhaps Albacore tuna ? It is not the same bright red that you would normally see. I have seen pieces that are very light in colour, sometimes slightly beige for lack of a better colour word. This would be more in line with their Oceanwise program. ← Now looking at the website, it WAS Albacore. That's reassuring. Thank you! Despite that, I wasn't impressed at all. I had about 5 scallops (again covered in PARSLEY) for the bargain price of $37! ← Sugar Plum, I wanted to pass on some information that you may be interested in. The scallops that we use at C are called Kagan Bay Scallops. They are a local, sustainable BC product. You may have noticed that the size and taste were different then your average scallop. These scallops are flown in once a week from the producer. If you have the time, please check out the following link for additional information on our restaurant and the Vancouver Aquarium's Oceanwise Program. On a side note, the dish is not served with 'parsley'. It is served with 'peppercress'. If you have any questions or need any information please don't hesitate to contact me at 604-681-1164. Sincerely, Leonard J Nakonechny C GM ← Dear Leonard, Thank you for your response. I'm fairly new here and I wasn't aware who posts/lurks. Knowing you'd be reading, I would have censored my thoughts a tad?!! How embarrassing! There was so much buzz about your restaurant that we may have gone into it with unrealistic expectations. I've eaten at other fine dining locales (Sooke Harbour House, Bearfoot Bistro, Lumiere) and the service at C was on par with all of the above. My disappointment was in the food alone. I contemplated ordering the tasting menu or a "taster box" and I should have for a more rounded dining experience at C. I'm not a seafood connoisseur, in fact, I've just returned to an omnivore status from being a vegetarian for the last decade or so. Perhaps, I'm the last person who should be reaming off their opinions on seafood! I did however, enjoy the taste of the scallops but the peppercress threw me off as well as the olive side. It just wasn't what I was expecting. I wasn't aware of the restaurant's committment to sustainability. That, I assume, drives up the prices? ← Sugar Plum, C is about offering a complete dining experience. When a guests overall experience is not perfect, it concerns us. We spend a lot of time training our staff to become 'tour guides' for the restaurant. It is our goal to guide you, the guest, to make sure that the right choices are made based on your likes and dislikes. Thanks again for the comments. I will be bringing them to our management meeting on Friday. Sincerely, Leonard J Nakonechny C GM

Just briefly : Was your tuna perhaps Albacore tuna ? It is not the same bright red that you would normally see. I have seen pieces that are very light in colour, sometimes slightly beige for lack of a better colour word. This would be more in line with their Oceanwise program. ← Now looking at the website, it WAS Albacore. That's reassuring. Thank you! Despite that, I wasn't impressed at all. I had about 5 scallops (again covered in PARSLEY) for the bargain price of $37! ← Sugar Plum, I wanted to pass on some information that you may be interested in. The scallops that we use at C are called Kagan Bay Scallops. They are a local, sustainable BC product. You may have noticed that the size and taste were different then your average scallop. These scallops are flown in once a week from the producer. If you have the time, please check out the following link for additional information on our restaurant and the Vancouver Aquarium's Oceanwise Program. On a side note, the dish is not served with 'parsley'. It is served with 'peppercress'. If you have any questions or need any information please don't hesitate to contact me at 604-681-1164. Sincerely, Leonard J Nakonechny C GM

Just briefly : Was your tuna perhaps Albacore tuna ? It is not the same bright red that you would normally see. I have seen pieces that are very light in colour, sometimes slightly beige for lack of a better colour word. This would be more in line with their Oceanwise program. ← Neil, It was Albacore tuna. Leonard C GM