gerald

Hi tin; Toppings has been as issue for us, training staff to respond appropriately with the right amount of topping is hard, the more items, the easier you go on the toppings, that being said, next time you are in, ask for easy toppings and you should be good to go. As fo r red onions for onion rings we have been mucking around with recipes for a feew months now for a red onion variety of onion rings, stay tuned As for the milkshake at fatburger, they use vanilla ice cream for all of their shakes and a regular syrup so you would not see any pieces of strawberry.

Fatburger has their patties made for them (as do most other burger chains that I know of), so beyond that I don't know about frozen or not. I do know this, as far as chains go our belief is more along the lines of an in n out where they make their own patties for 400 stores. In my opinion its just too easy to let someone else produce the very thing you are known for, way too many things can change without you really knowing.

Hi Guys; I guess I have to chime in here as Vera's keeps getting mentioned. I want to clarify what I think might be a couple of mis-conceptions. 1. We make our own patties, everyday, we have a guy locked in a dungeon mixing meat (no seriously we do, in the kennel right beside the gimp from pulp fiction), the only difference to one off operators is that we machine mould them, because of the quantity we produce. The fact that we make our own patties to our specs will always seperate us from others. While companies constantly offer to make them for us we graciuosly decline (the gimp needs a friend). In fact we are so committed to making our own, that we are building a plant to do that. 2. Our fries are double fried fresh cut, not flash frozen then fried (in my opinion the only people that do that to the best specs are McDonalds) 3. We produce as much as we can in house (dressings, vera's sauce, our toppings). 4. We are the freshest WE DO NOT USE FROZEN PATTIES ND WE NEVER WILL, the biggest (6oz patties, which means 12oz for a dbl, 3/4 of a pound) and the best value (7.95, for dbl meat dbl cheese dbl fried onions dbl by-pass), the most calories (proudly) 5. If anyone has a bad experience I would like to know because we do want to get better. 6. We are not fast food, we are great food fast (well sometimes not so fast if there is a line up, but we are working on that). One way to avoid line-ups is to call your order in to the store then pick up, it saves the line up time. 7. In the west end you can get delivery (15.00 minimum) 8. Our davie st store is licensed and opne until 2 am Thurs-Sat (late night eats). 9. We have the broadest menu of any burger joint in town. 10. We are not perfect but are working at getting there. Lastly, I am proud to announce that we are now using Certified Organic Meat from Blue Goose Cattle, a good group of people with an excellent product. Further we have just perfected a veggie burger using our spice mix, so look out veg heads you will thinking we gave you the real deal, about 3 weeks away from the stores. thanks for letting me rant, I just want to make sure that I get my 2 cents (or 20 bucks worth)

Wow, I'm really sorry about your experience at davie st, if you could perhaps enlighten me as to when you were there, what time of day, and exactly what you had that would be great. As for the wait, normally a wait of 8-10 minutes is the rule because make our burgers to order (more time if it is busy) so it would make sense that it took longer if they were overcooking your burger. Aside from the grill being dirty were there any other observations. Thanks for taking the time to post your comments, hopefully your next visit will elicit a better posting. Please feel free to contact me directly gerald@verasburgershack.com.

Vera's Burger Shack is pleased to announce that we will be opening at UBC in the space formerly known as Amigo's Cafe, in the Marketplace building. We expect to be open by mid july. Further for those of you that have avoided our kits location because of the smoky blue haze inside you will be happy to know that we replaced the hood fan today so the air will be much clearer.

Hi JAke I can get you nathans dogs we acrry them at our burger place www.verasburgershack.com, send me an email and I will ship some to you. gerald tritt owner vera's burger shack voted vancouvers best burgers year after year

As a neophyte on this website I can't comment on the comments made prior, all I can say is that I have never been to Pan-O-Pan but I know both Marta and Winston, they are good people, which for me is important, further, I have never had gnocchi as good as Marta's, which I have had several times, they are OUTSTANDING. I will try Pan-O-Pan, and look forward to it.

Although not a hole in the wall the hot torta subs at duffins on main and 33rd are addictive, I order them 3 at a time, those of you that know me, know i speak the truth.

Lets see, long weekend food saturday night tapastree, always solid food, i could eat 20 orders of the tuna with ponzu and mustard, i could also eat about 20 orders of the calamari dijonaise (its very pedestrian but damn tasty). 12 of us 600.00 tab, not bad considering how much we had to drink to wash everything down. Sunday morning Denny with the kids, for 40 bucks its seems a little pricey for a couple of junior grandslams and a couple of omelettes. I love denny's for its consistent mediocrity, you always know what your gonna get. Sunday Night Ouzeri, Good souvlaki, the calamari sklara is great, grilled just right, not chewy (but hey thats the way it sholud be when you have 2 greek line cooks that have been working the kitchen as long as they have been in underwear, the same pair) The tarama was just salty enough to keep you eating it. dessert at sweet obsession, the chocolate obsession was good, the st honore a little stale, the warm toffee cake with ice cream , now that was nice. today as i type, i am eating a siegals bagel and cream cheese, i think they have increased the at content of the cream cheese its seems creamier than normal ( not that I mind)

The most fun I've had was once in SF my wife and I sat at the front row to the kitchen at Rosa Pistola, the place was jumping and the order printer was right in front of us. The printer was going crazy and I commented to my wife that they were in the weeds, upon hearing the terminology the sous chef at the printer, asked if we were industry, after our response, he blew us away, every item he prepared was a little over portioned, so my wife and i sampled most of the menu. Awesome, restaurants don't do kitchen gallery seating enough, if I ever was crazy enough to open another full service restaurant I would definitely put a bunch of seats by the kitchen, its the best action going.

One of the best bars to dine at in my opinion is Gotham, Steve Schmietenknop (yes thats his name) AKA BOOZY is awesome, mixes a great drink and is as friendly as they get. the room is great, and they always have some action

When eating those one must have a tecate nearby. (I would have suggested corona but that is too taco del marish)

I have to confess, the fish tacos at taco del mar are okay up to the fish part, i am not a fan of breaded fish sticks (although give my kids some fishsticks and they will be your friends forever). Jamie Maw made the best statement about the white fish of undiscernable type, to me that is the best type of fish taco. More importantly cut into chunks pan seared. I'm sure go fish would do it right if they did it. As far as cactus club goes, come on, fruit salsa, they have decent food but really. I was serving fish with fruit salsa in 95 at fortes. fish tacos simple, white fish pan seared, a little crispy outside, shredded cabbage, white sauce, and a smoky salsa. yum yum yum, gotta get me some.

now for the shameless plug the only thing better than that is our g-money burger thanks for the comments gerald

I noticed keith talents comments about fish tacos in the opening and closings topic, i must say great rules for fish tacos, where are the best fish tacos you have ever had. Personally a cantina in cabo that only restaurant people would eat in.

A diner is like a fine wine, it gets better with age. The definition of a diner is one that has grown kitch, you can't build it new, you have to grow it. templeton, tomahawk, helens, berts, sophies. Lastly they have to have something that is special to them only, a special breakfast, a daily special, or something like it

There is a great mexican joint in kerrisdale called banana cafe on 41st, mom and pop op, very fresh very good flavours, complex spice not a hammer you in the mouth experience

Hey Gerald I only meant to say that Fatburger is much faster at getting out their product. Let's face it though - they are fastfood, your are not. It is a different experience and I will be honest - Vera's burger are clearly better quality. I did not mean to say that a Vera Burger experience is unpleasant - but things are cooked to order - so there is a wait. The Fat burger price points are right in Vera's range - so it does the beg the question of speed vs. quality. Fat burger looked like they were staffed to the hilt - so it feels like there needs to be a very high sales volume for their model to work. They are built for turnover. I lived in California for a spell and the Fatburger does have the In'nOut flavor that I crave once in a while. So will I go back to Fatburger? Yes. Will I continue to go to Vera's? Yes - most definitely (if I am still welcome ) It will be interesting to see how this plays out in the burger competition - but to be honest - I would favor the local guys. Vancouver is definitely about value for money - and as I said in my original posting, Fatburger prices are quite steep for what you get. I hope that clarifies my posting. Let me know if can be of further help by - oh say free comparision tastings.... ← thanks for the comments, I can guarantee you are still welcome and for good measure I will even invite some egulleters for the next vera's menu test, prob fall. FYI we have changed our natural burger, we are now getting our organic beef from blue goos cattle (70 mile house) an exceptional product. If any egulleters get the chance try it, let me know what you think.

I don't know Neil, Vera's makes a pretty good lamb burger, maybe you do need to stage an invasion . No yam fries though so you've still got an edge. ← Perhaps it is time to invade ! I think a weeklong barrage of ketchup and mustard bombings should weaken them and then a land assault, with a flurry of buns to the head should do the trick. ← I guess this is how the cold war gets started, should you attack with your barrage of ketchup and mustard (old school weapons) we shall be forced to retaliate with a quick strike offensive of vera's sauce (ample garlic) and blue cheese (oh the horror), heed my warning wyles.

I didn't realize i was "in", those who know me knew i was gerald in my other comments in other threads, but thanks for the encouragement.

I own vera's, and as fatburger has opened on my block i want to know what the good word is. any way i can get better i'm going to try.

Its not Brioche in the french sense of the word but the challah (jewish egg bread) that solly's sells is garden city bakery, and it is a fantastic substitute, subtly sweet just the right amount of chewiness and it makes a great french toast, buy it unsliced on fridays (its the freshest then).

If go Fish is dining then Vera's Burger Shack in Dunderave Pier is a great spot. Or if you like, The Beachouse has exceptional vista's. The Patio at saltaire in West Van is also great for the view.

THe last 3 in order of meal (not that I am specific about what I'll eat and when) Breakfast, friday at PHAT, had their scrambled eggs with hollandaise, pumpernickle bagel and for good measure as I was feeling a little peckish, a nutella banana croissant and 2 pizza bagels. To top it all off, no heartburn. The croissant was great, the pizza bagels tasty, the eggs and bagel just what the doctor ordered, my partner had the bagel lox and cc, which is the best thing on their breakfast menu. Lunch, Wednesday at Secret Tea Garden, first time, shrimp sally sandy, very tasty, great bread, wife had the asian chcken salad, again very tasty, not overdone with dressing. Tomato soup was excellent. Dinner, Saturday at Lift, dinner was very good, had the tuna, wife had the sablefish, both entrees were very well plated and flavourful. as for the appetizers, the salmon roll was very good, the salmon and tuna roll, not so much. the tomato and bocconcini salad was neither tomatoey, nor bocconcini, really left much to be desired. The room was jumping, but VERY LOUD, a by-product of designing and room with a low ceiling and hard surfaces, when the window are open the sound should dissipate. The bill for 4 required me to get an adjustment to my line of credit.