gerald

Vera's Burger Shack, from Vancouver has opened an express unit in the butchery at bells corners. Has 20 seats and is serving up the same goodness as vancouver.

Had a cheese wheel a cpl of months ago on my way back from okanagan, it was good, crust was a little over charred, quality ingredients, I would go back if I was in the area, I don't know that I would make a special trip to abbotsford.

Make 1 pie with tap water then make 1 pie with bottled. dasani or aquafina, you are a passionate person about your pizza, I would think that anything you can do to make it even better, you would, so.....when so we eat?

Still going strong, we missed the opportunity in the broadway location and have moved on. However the kits location is still a going concern and is still making, fresh tacos, quesadilla's and burritos Edited to make Jason feel better.

If someone chooses to frame it that way (and I'm guessing few do), that would only serve to shed light on the insecurities of the framer. At the end of the day it's just a business decision - this guy is obviously a high profile guy being brought in to replace another high profile guy. Of course, you can read into it whatever you want. ← I actually agree. I think if anything it motivates the quality of what we already have, to try and elevate to another level. It should be interesting to see what Boulud can bring to the table that cant be done here already.

I thought it was interesting about the feenies thing. Because this is a guy who has a bankable name, and he cannot use it now. The McDonalds brothers sold McDonalds, they were getting out. Much like Vera's sold to me, they were done with the business. Rob Feenie, not so much. I was surprised that in any deal made he would not have protected his namesake restaurant at least, in so far as if he left or was dismissed. It would be akin to trotter leaving trotters, or mossiman leaving mossimans, doesn't feel right Going to petes bar and grill with no pete.

if you are looking for marble slab, and you are in kits we have our version, mario's gelato, extreme flavour shots and no singing. 1925 cornwall ave

why would the city do that? and.. what place does the city have on restaurant signage? are they gonna start asking restaurants to design their logos in a certain way, too? make them fit in with the condos? ← I *think* Gerald's remark was in jest, but FYI, the City of Vancouver (like most cities) has guidelines and regulations about signage of all sorts, so that residential neighbourhoods don't end up looking like Times Square, for example. ← Yes I'm aware of that, but I thought it was mostly regulating against indecency and neon lights (even though it IS Granville).. I just had no idea that they were nazi-regulators when it comes to conforming the neighbourhood to a certain way. I mean they might as well be telling the designer to make the places look a certain way to "conform" with the gentrified neighbourhood. ← Seriously I wasn't kidding, the person that told me might have been, but wasn't

I have it on good authority, that the city actually wanted a larger sign, they actually made them make it bigger.

Is this a Taco Shack #2 or did the first one close ? ← Closed-but-they are supposed to be switching stores with Flying Wedge. However it was supposed to happen in April and the paper is still up and no action to be seen just a construction sign. ← taco shack 1 (cornwall ave) will be re-opening this week. taco shack 2 opened on friday night

Congratulations Gerald, how many Burger and Taco places is that now? I have lost track ← Thanks, 7 Vera's, 1 Taco, wewant to get taco open next door before we start looking at other locations, we have really stabilized the food at taco, so now we need to fine tune the new store.

Hi Guys Taco Shack will be moving next door in a flying wedge swap. Main st Vera's Opened tonight about 6pm, go in and say hi to luigi, a 6 year Vera's vet, who has now opened his very own.

I would think that we should applaud ms. gill, she has definitely transcended the column she writes, further, she probably enjoys the banter on websites like this. Interesting to note that whether or not she writes a good or bad review, people will have a comment.

ITS BAAAAAAACK from oct 15th to dec 1st, you can submit your recipe for the 2nd annual build a better burger contest 2 ways to enter in store or on line good luck

Hi steamrollers, red burrito, cactus club, there is a deli at the corner of cambie and broadway that does smoked meat, citysquare food court as well. Those are all relatively cheap and easy. like me

Vera's is coming to the main st corridor. This is a dual post, Pedros gourmet coffees is no more, soon to be replaced with our next installment of Vera's Burger Shack expected opening is roughly november. Cheers

Thanks, Gerald. Now - any plans for sheep-eye tacos? I've only eaten them once, in Mexico City - sticky, gelatinous - but boy did my fingernails grow fast!!! ← They were our giveaway taco's yesterday, do you mash them or eat them whole so you can feel them pop in your mouth

Carnitas are coming, we won't put them on until they are just right.

I just can't bring myself to do it. As a jewish kid that grew up around deli I can always remember my dad ordering a tongue sandwich "from the tip end" still makes me shudder. As a naive kid I used to wonder what happened to all those poor cows with no tongues. Then I bought a burger shack

The spritzing of oil is totally unnecessary (and not traditional). Seems like the oil is just adding grease/fat to the quotient. If that's the case - then bring on the lard! ← The spritzing is actually 97%water and 3% oil, that is simply to ensure the softness of the tortilla. As for tradtitional, it is done on alot of taco trucks, that aren't necessarily afforded a steamer. it is also done in homes where they make the tortillas for a big event a day before. I think you will find that our torts are not greasy. I would also like to thank everyone for the comments here, they really help.

The menu says steak, we grill them in large pieces them cut them down to small bite size pieces. We tried the other ways but this keeps the meat moist.

We use an inside skirt for our steak taco. thx gerald

Good Morning Guys Thanks for all the comments and feedback about the taco shack. To answer a couple of the thoughts re the fish taco's and the use of the single tortilla. 1. fish taco- the further you get from the US border the less deep fried the food, "authentic" mexican fish taco's are pan fried fish. As my mexican salsa teacher (the food not the dance) says, we can't afford deep fryers. 2. single wrap tortillas- most places use dbl wraps, however when making our own, because they are fresh, they have more moisture content and the glutens are more active, as such their is no need to dbl up. again thanks for the comments

As a jewish kid who grew up in toronto, from heavy montreal lineage (both literally and figuratively) the only thing I can add to that was on my 4x times a year trips to montreal to see the machatunim (family) we would go to schwartz's or the snowden deli and my father would always order either smoked meat, cold and lean (years later when I asked him why he said simple, when you have cold and lean they have to give you the newest stuff out of the smokers, if they try to give you the old stuff it will be dried out) or tongue, from the tip end (i could handle him ordering tongue, but it always got me when he said "from the tip end") As for the cutting, when we opened vera's in kits we started makng out own authentic corned beef from an old family recipe. When I told my dad all he said was "don't f**k up the cutting" now, if only i could get a good party sandwich in this town (to dream, to dream) As for the meat in general in this city, injecting of liquid smoke and and other liquids to speed the process up DOES NOT MAKE a great smoked meat. ← ps ditto on the cheap yellow mustard

As a jewish kid who grew up in toronto, from heavy montreal lineage (both literally and figuratively) the only thing I can add to that was on my 4x times a year trips to montreal to see the machatunim (family) we would go to schwartz's or the snowden deli and my father would always order either smoked meat, cold and lean (years later when I asked him why he said simple, when you have cold and lean they have to give you the newest stuff out of the smokers, if they try to give you the old stuff it will be dried out) or tongue, from the tip end (i could handle him ordering tongue, but it always got me when he said "from the tip end") As for the cutting, when we opened vera's in kits we started makng out own authentic corned beef from an old family recipe. When I told my dad all he said was "don't f**k up the cutting" now, if only i could get a good party sandwich in this town (to dream, to dream) As for the meat in general in this city, injecting of liquid smoke and and other liquids to speed the process up DOES NOT MAKE a great smoked meat.