kontemporary

that doesn't make sense to me.. are you sure you don't mean the gratuity is automatically added in, like most restaurants in Vancouver do?

The heck? Talk about a loss-leader !

It sold for 7.2 million if I recall correctly... I don't think many restaurants, and especially one based in Vancouver, can have such a deep pocket.

Ohh I passed by Sash today (took over Bukowski's on Commercial Drive) and it's very... red. A vivid romantic red, that is. Looks like a good place to take a date.

With the new Shangri-La and Fairmont Pacific Rim being built, I'm really curious as to the great restaurants that will come with these hotels Anyone have any ideas?

Welcome to eGullet Nancy! I've read your blog (actually have it bookmarked), which has awesome reviews. Good work ! I hope you enjoy your meal at Cru, it's one of the places I feel has great consistency.

As Vancouver is truly a mélange of different cultures, each one comes with their own tipping standards. With fine dining restaurants, I leave at least 20%. This also includes high-end Asian restaurants, such as Sun Sui Wah, Imperial, Kirin, etc. If service is poor, I either tell the mâitre'd or leave 15% and a nice little note. People need to realise that just leaving a poor tip for poor service doesn't always equate to that - many servers will just come to the conclusion that you're a cheapskate. With casual fine dining restaurants/chains, I tend to hover 15-20%, as lesser amenities are offered, less formal wine service, etc. With the average casual ethnic food joint, it depends on what establishment it is. Usually I try to ask if the waiters actually get to keep tips at the specific restaurant. If so, then I leave at least 15%. If not, 10% or less. On the issue of tipping, I find myself in confusion sometimes. Does the house often split the tip in the end (to a certain %), regardless among the staff? Because I have heard from friends that should you ask for the sommelier for wine recommendations, you would leave him a tip. Also a tip for the person taking your jacket, bags, etc. Is it expected they all individually get tips, or would that just all translate to what is left at the end of the meal for the waiter? I think this is the case in the US, but am not sure about Vancouver. This of course doesn't apply for valet parking, where tips are expected for their service. But for everything else...?

There was a great review today of Diner in the Province. They received good ratings - A's across the board.

opentable also gives waiters a heads up about foodies coming to the restaurant, as it tends to be them who use it

It's under new ownership/management and called.. New Maple House or something like that. Looks like the same thing before, unless there are changes inside the restaurant. Sash also has a menu posted outside.. and it seems to be big on casual fare - so far it's appies and sandwiches. Most things are under 10.

(That sig picture rates right up there with Ling) I used to love that place with the kolbasa! Then I married an expert perogy maker. "Hey anyone know anything about "Waves" coffee on Main and 10th? I saw the paper sign a few weeks ago." Now THAT is a sweeeet location. I hope they do a good job. ← I wonder if this is related to the coffee shop also called Waves on West Hastings. It's on the corner where the old Sophia's Bookstore was.

From my own personal observation, I've been seeing a huge increase in the number of Vietnamese restaurants within the last year. Any reason behind this? EDIT: typo

I know Meinhardt's carries truffles and truffle products.. I'm not sure about Urban Fare. I'd imagine any upscale retailer in Vancouver would have at the very minimum, truffle oil.

I know the kitchen at Raincity Grill is quite aged.. but I don't see them needing any renovation - especially with the nice English Bay view !

I second this Greek restaurant..

Didn't Lombardo's recently undergo a renovation?

Ah, my bad

Neil, Think $30K would do HSG justice? That's the bill ... 15K from the show, 15K from the restaurant. I like the show, and honestly, you only need the physical upgrade ... although the plasmas are a nice start. They also "upgrade" the menu, which IMO you don't really need. Now ... Monsoon on the other hand ... they would get my vote. I used to love that place. Now I just find it tired and predictable. A. ← In all honesty I would wonder what menu recommendations they would give Mr. Wyles.. but doesn't Restaurant Makeover require that your business be in some sort of position where you are not operating on a profit ?

I think there are a lot of places on Fourth Avenue and Commercial Drive can use restaurant makeovers. Downtown as well.. One of the places that I think has true potential is Beijing Restaurant next to Earls Paramount. The flat poorly lit sign could be scrapped, and the interior redone to make it more classy or casual, depending on what they strive towards. The restaurant I believe can't make up it's mind with the lighting - whether it wants to go full blast and bright like many Asian restaurants do or an evening romantic dim. It also has a bar (sort of) as well.. they could make that a bit more glamourous and not just a storage of liquors. The menu could also be more reflective of its location - classic Chinese but adventurous, rather than offering the usual banquet fare. Or Kalypso Ouzeria on Robson - that location has a huge outlooking patio with huge potential for the summer. The interior décor can be redone to be a bit more lively and jazzed up - like their acclaimed belly dancing events. The food could use a major overhaul as I well. Although the menu offers a lot of selections, it's poorly executed and needs to have a focus. They also need a wine cellar/storage/shelf of some sort to keep their wines too - not just leaving it in the cooler. There are a lot of also Carribean restaurants on Commercial Drive that could have so much more potential if they had the right marketing plan. A lot of them have a tacky, cluttered look which doesn't match their food - flavourful, and packing a punch. Of course because many of these restaurants have menus where entrees are never exceeding 15, making them low in the financial side, it would make them a perfect Restaurant Makeover candidate I would think.

Not just Lumière, but Joe Fortes too ! Gingerbread Pudding Caramelized Pears and Butterscotch Sauce $8 ← It is all over the place. What I do not see is such a huge portion for only $6.00 You can only get that here. I think I am doing myself a disservice by serving such a large portion. People often split it, therefore only seeing one dessert sale. The plus side of that is that they keep coming back for more. ← Already commanding the title best frites in the city, I guess best GBP wouldn't do any harm either !

I find her latest article to have the same condescending tone as her review for DIVA at the Met, where she brought her other friend as well. EDIT: Also for those wishing to read the article (sans picture): Click Here

Well I tend to think of it as a "deal" in the sense that there is already a set 'price reduction' from customers ordering the prix fixe special. So, it wouldn't hurt to order something at the regular price like normal diners at the restaurant would - it doesn't make their experience any less of a deal. In fact, it would probably enhance it, by all means. But unfortunately not all people think that way. Many people go shopping for clothes when there's a sale on - and of course only get the things on sale. I could imagine a large number of diners feeling the same way.

Not just Lumière, but Joe Fortes too ! Gingerbread Pudding Caramelized Pears and Butterscotch Sauce $8

But the irony in that is that restaurants in Vancouver are still dead-cheap while facing record-high rent prices.

Vancouver and it's merging left? I'm a bit confused I was eating at the time so I probably missed something..