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kissmekate

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Posts posted by kissmekate

  1. Hi everyone, I thought you might be interested in the diners choice portion of this. Come January they hope to have a definative list of where to get the best dishes in the Lower Mainland (Vancouver) as well as these diners choice categories.

    From October 21st to November 30, the dining public will be invited to vote on line at To vote for diners choicefor their favourite restaurants under the following categories:

    1. Best Dim Sum Restaurant

    2. Best Cantonese Restaurant

    3. Best Northern Chinese Restaurant

    4. Best Hot Pot Restaurant

    5. Best Taiwanese Restaurant / Bubble Tea Café

    6. Best HK Style Café

    7. Best Noodle Soup Restaurant

    8. Best Congee Restaurant

    9. Best Chinese Bakery Shop

    10. Best BBQ Shop / Restaurant

    CHINESE RESTAURANT AWARDS 2009

    1st Annual Awards for Excellence in Chinese Cuisine

    Critics’ Choice Awards – Best Signature Dish

    Diners’ Choice Awards – Best Restaurants

    Presented on Thursday, January 15th, 2009

    Edgewater Casino, Plaza of Nations, Vancouver, BC

    Vancouver, BC - October 21, 2008 Restaurant critics from around the globe have recognized Vancouver as the best city in the world, outside of China, to eat Chinese food. Publications from the New York Times to Gourmet Magazine, in their acknowledgment of the Asian dining scene, are quoted as saying Vancouver rivals even New York and San Francisco.

    An esteemed panel of acknowledged experts in the cuisine of China were brought together to look at how best to acknowledge and rate the cuisine of Lower Mainland Chinese restaurants and it was decided that the awards would be given in the same way the Chinese community chooses a restaurant, by what to eat, rather than where to eat. The “Signature Dish”

    Unlike other dining experiences, Chinese restaurants are rated on their cuisine, rather than décor and service. Whilst important, it is the cuisine of a restaurant that drives their popularity, more specifically a particular dish, or signature dish. Asian diners choose a certain restaurant for their fresh King Crab, their noodles, method of preparing fish, or in a wider category, the Dim Sum.

    In a break from traditional restaurant awards, it was a list of the restaurants top dishes that was chosen as the starting off point, rather than a list of restaurants. Even this was a difficult choice. From the hundreds of famous dishes in the cuisine of China, 25 dishes were chosen and the search for a restaurant that best prepared this dish began.

    On Thursday, January 15th, 2009, winning Chinese restaurants will be invited to attend the first annual Chinese Restaurants Awards at Stadium Club in Edgewater Casino, fittingly located at the Plaza of Nations, in Vancouver. There, in an afternoon ceremony, the Critics’ Choice for the best of 25 dishes, “Signature Dish” will be handed out to the winning restaurants from throughout the Lower Mainland.

    Also included in the awards will be the Diners’ Choice Awards, a category open to the general public. In recognition of the knowledgeable dining habits of all Vancouverites, this category, offered in both Chinese and English, will allow the dining public to share their valued opinion on the best locations for Chinese cuisine. With many non-Chinese growing up in Vancouver on Dim Sum lunches, family dinners in Chinese restaurants and favourite dishes, it was important to hear from all those who call Vancouver home. Starting October 21, the dining public will be invited to vote on line by registering at www.VoteDinersChoice.com. Ten members of the general public will also have a chance to win dinner for six at any one of the winning Diner’s Choice restaurants as well as 2 tickets to the awards ceremony in January. Winners will be announced on the website in mid December.

    The Chinese restaurant industry and high quality of Chinese dining is a driving force in the BC tourism business. Vancouver’s success as a top destination of choice by Chinese travelers is greatly enhanced by its wide selection of high quality restaurants. By publishing a list of both critics’ choice and diners’ choice winners, the Chinese Restaurant Awards will also serve as a guide to locals and all visitors as where to find the best Chinese cuisine in the region.

    The Judging Panel

    We thank our esteemed panel of acknowledged experts in the cuisine of China that chose the categories. From there a smaller group was sent out to judge the specific dishes. They were:

    Stephen Wong (Chairman of Judging Panel) - Cookbook author; Food journalist; Food and Beverage consultant

    B.C. Lee – Vancouver Councilor

    Conrad Leung – Department Head, Asian Culinary Program, Vancouver Community College

    Bensan Li - CBC Radio Asian program host; Vice Chairman of Vancouver Film & Television

    Lee Man - Food journalist, Vancouver Magazine

    Iris Yim - Food Editor, Ming Pao Daily

    Stephanie Yuen – Food Journalist; Chief Editor, Best Choice Food Magazine

    The Criteria

    Nominations were based on taste, presentation and creative use of key ingredients as well as the use of local and in season, ingredients. Restaurants were nominated in each of the 25 categories. One winner will be awarded in each category to receive “The Critics’ Choice Award – Signature Dish”

    Signature Dishes

    1. Crab

    2. King Crab

    3. Shrimp

    4. Lobster

    5. Cantonese/Hong Kong-style Dim Sum

    6. Northern/Shanghai-style Dim Sum

    7. Congee

    8. Noodles & Rice

    9. Chinese Dessert

    10. Innovative Dish

    11. Chinese Pastry

    12. Barbecue

    13. Soup

    14. Fish

    15. Geoduck

    16. Scallops

    17. Clam

    18. Cold Appetizers

    19. Pork

    20. Beef

    21. Lamb/goat/mutton

    22. Chicken

    23. Duck

    24. Squab

    25. Vegetarian

    Diner’s Choice Awards

    From October 21st to November 30, the dining public will be invited to vote on line at www.VoteDinersChoice.com for their favourite restaurants under the following categories:

    1. Best Dim Sum Restaurant

    2. Best Cantonese Restaurant

    3. Best Northern Chinese Restaurant

    4. Best Hot Pot Restaurant

    5. Best Taiwanese Restaurant / Bubble Tea Café

    6. Best HK Style Café

    7. Best Noodle Soup Restaurant

    8. Best Congee Restaurant

    9. Best Chinese Bakery Shop

    10. Best BBQ Shop / Restaurant

    Award presentation of the Diner’s Choice Awards will also take place on January 15, 2009.

    Edgewater Casino CHINESE RESTAURANT AWARDS 2009: SPONSORS

    Title Sponsor: Edgewater Casino

    Premium Sponsors: MCL Motor Cars - Bentley & MCL Motor Cars– Porsche, Chivas Regal Scotch, Tiger Beer

    Media Sponsors: CBC Television; CBC Radio One; Ming Pao Daily News

    Trade Sponsors: AMR Distributors’ Camilla Tea Oil; Aroma Tea House; BC Seafood Alliance; Island Scallops Ltd.; Pagoda Brand Xiaoxing Rice Wine; Stile Wines; Guo Jiao 1573

    SUPPORTED BY: TOURISM VANCOUVER

    OFFICIAL CRA 2009 “SIGNATURE DISH” MAGAZINE: MingPao Friday Gourmet Supplement

    Chinese Restaurant Awards (CRA) is a not-for-profit organization made up of food & marketing professionals. The goals are to recognize and promote Chinese culinary arts and culture and acknowledge the skill of local Chinese restaurateurs and chefs. Chinese Restaurant Awards highlights, rewards and celebrates the best of Chinese dining in the Lower Mainland.

    -end-

    Contact:

    Western Media: East West Communications - Cate Simpson - 604-730-9626 cell 604-220-6566 simpsoncpr@telus.net

    Chinese Media: A Mindfuse Marketing & Consulting Agency - Rae Kung – 778-829-6244 rae@justanotherreason.net

    CRA website: www.ChineseRestaurantAwards.com

    Diners’ Choice voting site: www.VoteDinersChoice.com

  2. I know this is rather late in the day, but I haven’t been on the site for quite a long time but...

    People! It is not Canadian Thanksgiving! It's Thanksgiving. Unless of course you are living in a foreign country like, say America where they celebrate American Thanksgiving....

  3. A friend brought me back a simply terrific little salt grinder from Sweden 2 years ago. It is very simple - glass, plastic with stainless steel grinder parts. It has been an amazing little gadget as I can put "wet" salt into it like Fleur de sel and it doesn't clog up or get rusty. It is also totally dishwasher safe and as I was able to run it through the dishwasher I also started using it to grind spices and dried herbs as well. Works like a charm! Anyway, I see they are now available in Ikea, very inexpensive $5-6.00 each, a great little tool. They have a clear glass body with a dark blue plastic top.

    Another tool I bought a couple of years ago at Gourmet Warehouse here in Vancouver is a vegetable peeler with a serrated edge so you can peel things with fragile skins like tomatoes and peaches. As it's canning time, this a great little tool to have as well.

  4. My concern is that Scobey’s does not have the reputation as Thrifty’s (who do practice this) of "buying heavily from local farmers and producers such as seafood producer Finest At Sea of James Bay", as the Vancouver Sun points out. I love that when I am in the Sannich store I am buying dairy products from a local dairy, veg and pork from another and I really like that they have an amazing selection of food suitable to their market - In Sidney, the home of every retired ex-pat it would seem, including my folks, they stock all sorts of wonderful Scottish and English foods that you can't find in other stores. Kippers, steak and kidney pies, melton Mowbray, Piccalilly, bread and butter pickles, Keens mustard, - all the stuff the Brits love! I know it’s wonderful for the Campbell’s that they and their family have made so much money from the business, and I can’t fault them for selling at all. I just hope that the new owners keep the same suppliers and the same values as the Campbell’s had.

  5. Really sorry to hear that the BC family owned Thrifty Foods has sold their 30-40 stores on Vancouver Island and the Lower Mainland to Sobey's Sobey's Store I believe Sobey's is connected to IGA ?

    I think Thrifty Foods is the best grocery chain out there and am always sorry they don’t have stores in Vancouver. When on Vancouver Island and on Salt Spring I always shop there and love that they have so many products from local farms and regional suppliers in their stores. In fact, they often have one farm supplying them in one area, like Mitchell Farms in Sanich, and up Island will use another farmer.

    Sobey's is a "Back East" chain so I don't know it, I only know that Urban Fare, who is owned by IGA currently has Mexican and California fruit and vegetable filling their shelves. Not only do they not have local farmers products, they don't even have Canadian Fruit and Veg!

  6. The Custom Butcher Shop and Deli should be open any day! Although they have been saying that for weeks it has been the permits that have held them up. The permits and licences for the butcher shop and deli are totally different from the restaurant and they have had all sorts of odd things holding them up like having to seismically upgrade the tree in the middle of the room! :blink: you will see what I mean when you go there. They were sooooo hoping to have the deli open this weekend for Jazz Fest but it looks like it will be Tuesday now.

    Chef Sean Cousins has been working on the meats, most of it in their large walk-ins aging. He may have to bring in a few things for the shop from another supplier at first as some of the products are still a month to 6 weeks away from being ready and properly aged but for the most part the products are all his, and in the future should be 100% his.

    All home cured products are nitrate free so there will be the odd thing, corned beef for sure, and some of the sausages that will not have that red colour people are used to, however it is just as moist, tastes wonderful and you will have the benefit of a healthier product. Once the butcher shop is open guests can walk over and choose their meat cuts as well if they like.

    These are the items that he will have commonly, although there will be add-ons:

    Deli

    Charcuterie (smoked, air-cured, salted, etc. ham)

    Corned Beef

    Duck Prosciutto

    Pork Prosciutto

    Pork Pancetta

    Duck Rillette

    Selection of Terrines, Pate’s, galantines

    Sausages – Selection to include house made chorizo, crepinette,

    Potted Foie Gras

    Local and international cheeses

    House baked breads

    Take-away and sit down

    Soups

    Sandwiches

    Coffee, Tea Espresso

    Butcher Shop

    Select cut and custom cut Canadian Triple A Beef

    Select cut and custom cut Pork

    Game

    Chicken

    Opening hours are tentatively set ay 10am - 9 pm daily, but may open earlier on weekends for grocery shoppers.

  7. His name is Rick Forbes and he is a fabulous, larger than life chef about town here in Vancouver. He does work at Meinhardt’s but also does a lot of behind the scenes cooking and catering.

    I saw the show as well the other night, it replayed at 11:00 pm, and thought it was really quite good. It was also great to see 3 chefs from Vancouver competing, and rather amusing to see our local demographics well represented with a Gay man, Black women and an East Indian.

    I don't know the East Indian fellow but Lisa Brown is an amazing gal who is an activist who works with youth out in Surrey on cooking programs, a fundraiser and a caterer. She put on an event for many years called Hip Hop for Hunger.

    I think that Rick has the right stuff to make it on TV but the chef from the Four Seasons didn't seem to like him very much - on TV anyway....

  8. Metro I believe opended its doors on the 18th, from what I was told by Tim.

    I will be checking it out Metro in the next couple weeks along with goldfish in yaletown. I will post pictures as soon as I do  :smile: .

    Any dish recomendations Andrew?

    Metro did not want to do any pre-opening PR and marketing for various reasons including wanting to feel un-pressured about the opening date and having an opportunity to work through their menu nice and slowly. It opened very quietly yesterday just in time for a close friends wedding they are hosting there this Saturday night, however, they are not at full steam yet with a few missing pieces of furniture and decor, a lot of the lounge and patio furniture still not in, and a bit of finishing carpentry work to be done. But having said that, because the kitchen’s ready they have decided to open their doors, taking a maximum of 40 people over lunch or dinner and offering a 10% discount on the menu while they remain in "soft opening". In other words, they are not ready for reviews or to be checked out in any great numbers but looking to build slowly to a time that they feel comfortable that all is really finished and ready for full inspection.

  9. Phenomenal dinner there tonight. The whole spread. About 12 dishes all told and all excellent. Cate, for the record, they enjoyed plenty of pre-opening buzz. Much of their menu and talk of their concept/bio/raison et cetera has been floating around the local web ether for a couple of months now. Just five days in on a Tuesday tonight and they were already packed and performing.

    I know there was buzz, just not too over the top. They sound like nice people with great food. Looking forward to trying it. Now I just need to get to:

    Jules

    Fuel

    Bistro Bistro

    Gastropod

    Century

    The Red Door

    Fetch

    Connor Butler

    Aurora Bistro

    Fiction

    Fat Burger

    Chill Winston

    and now Chow!

    Ahhhhh...

    So many restaurants to try, so little time :blink:

  10. Plus someone needs to tell them that Dieppe is not in Normandy if they want to exploit that on their drinks menu.

    Ummmm ... yeah it is CLICK. Although technically it is Haute Normandy now, the region wasn't split until the 50's.

    I do agree with you on the "pretentious" comment though..

    A.

    Well yes, Dieppe is definitely in Normandy, although Wikpedia would not be my equitable source.

    I have not yet been to Chow but thought their menu looked fabulous! Their web page, which is what I imagine you are considering to be pretentious, I found not to be at all. It looks to me that Chow has decided to do it alone, no PR, no blogs and pre buzz, just a nice menu with a simple description of their philosophy.

    Very much worth a try based on hearing great things about the food. Why prejudge and second guess a web site visionary statement? I say, try it before you judge it.

  11. If you want privacy you will want to either book out an entire restaurant or choose one with a private room that will take as many as 50.

    I am assuming you want the space for the entire evening, and not just for the early part of the evening.

    Private rooms for 50+ (sit down)

    Club Room at Gotham Steakhouse and Cocktail Bar

    La Terrazza * Gorgeous

    Monk McQueen’s

    Seasons in the Park

    The Teahouse

    False Creek Yacht Club

    Separate private areas (without walls)

    Back of Beyond

    Upstairs at Coast

    Side room at Watermark

    Upstairs at Gotham (they have 3 private rooms)

    Small restaurants that might book out

    Rare

    Ocean Six17

    Bistro Michel (NVan)

    Cru

    Connor Butler

    Infinity

    Good luck and best wishes for a great wedding! Cate

  12. Congratulations to Scott!  Is that a Canadian Team's highest finish yet?

    The highest place was Robert Sulatycky who placed 4th in 1999

    I only know the following other results:

    France 1st

    Denmark 2nd

    Switzerland 3rd

    Canada 7th

    England 10th

    Australia 12th

    USA 14th

    The Bocuse d'Or is one of the premier international cooking competitions in the world. It is organized under the stewardship of famed French chef Paul Bocuse and is held every two years in Lyon, France where two days of intense cooking culminate in the presentation of the Gold Bocuse Trophy to an overall international grand winner. The 2007 Bocuse d’Or takes place January 23 and 24, 2007.

    The Bocuse d'Or invites twenty-four chefs from around the globe, representing their respective countries, to vie for top honours by preparing two platters for service of 12 persons using two specified ingredients. As Paul Bocuse likes to say, "Cooking is simple!" The two chosen ingredients are described as "everyday products that are not all that simple to cook, thus leaving a great deal of scope for the contestants' culinary skills." And he is correct! - The featured ingredients for the 2007 competition are Norwegian halibut and poulet de Bresse. The difficulty of these theme ingredients coupled with the five-hour time limit for preparation and the intense pressure of performing in front of thousands of cooking fans from all corners of the globe, television cameras and internationally renowned professional chefs provide for a great cooking spectacle. The competition was filmed by award winning Canadian documentary filmmaker Nick Versteeg.

    Each competing country may send only one representative chef to this competition – Chef Jaeger won the right to compete on behalf of Canada in Lyon at the Canadian Culinary Federation’s National Selection Competition in Charlottetown, Prince Edward Island in 2004.

    The Canadian judge at the competition was Robert Allen Sulatycky, currently Executive Chef of the Beverly Hills Hotel, Los Angeles, California. Chef Sulatycky was Canada’s Bocuse d’Or competitor in 1999.

    Here are the dishes Scott competed with for Bocuse d’Or CANADA

    Halibut and King Crab Platter

    Name of the Dish:

    Slow-cooked “Rack” of Norwegian halibut, wrapped with Norwegian King Crab, black truffles and braised leeks, Crab and tarragon glaze, tomato “pearls”

    Garnish #1:

    Pickled golden beet with Norwegian crab and fennel salad under anise cured tomato

    Garnish #2:

    Sweet English pea tart with “cipollini” onion custard

    Garnish #3:

    Warm carrot jelly with salsify center and carrot “air”

    “Poulet de Bresse” Platter

    Name of the Dish:

    Poulet de Bresse “en cocotte” with apples, Canadian rye whiskey, black truffles, chanterelles and Artisan bacon, plum apple glaze

    Garnish #1:

    Crisp potato cup with poached quail egg and Hollandaise sauce over chicken liver mousse

    Garnish #2:

    Warm haricots verts and walnuts over shallot quince jam and confit of Butternut squash

    Garnish #3:

    Thyme-roasted mushroom with foie gras and celeriac fondant, Albufera sauce

  13. Chico officially retired and sold the restaurant almost 2 years ago, but still owned the lease up until about a year ago so we would see him in the neighbourhood quite often. I only knew him to say hello from his Il Giardino days and thought he was very nice.

    When the Bailiffs came to close and strip El Patio on Cambie down a few months ago I asked them what was going on and they mumbled something about unpaid liquor taxes. That was after a lock had already gone on the door from the landlord with a letter about unpaid rent. I also heard them chatting about the new location of El Patio on Denman Street being about to open (there had been midnight runs for weeks with the owners of El Patio on Cambie moving food and equipment out) saying that if it did open, it wasn't for long. I don't think it ever did open and I doubt they would have been able to keep their liquor license if in-fact, unpaid liquor taxes was the culprit.

    The staff of El Patio were very nice, as were the owners wife and mother-in-law. He on the other hand....

    It does seem a shame after all those years of El Patio having such a good name that it had to end this way. Poor Leo must be rolling over in his grave and I am sure that Chico can't be happy about his reputation being sullied.

  14. I would, however, challenge their assertion that Montreal's Raza started the nuevo latino trend.

    Don't leave us hanging. After all, there's a 'sad dearth of said cuisine.' And I mean that.

    I don't have any hard dates for you, but I know Nuevo Latino has been around long before Raza. Patria in New York, for instance, must have been around much longer than Raza.

    Perhaps they were referring to Canadian Nuevo Latino cooking? Certainly Nuevo Latino dining had been around in the States since the early eighties. It started in Miami, as you would imagine, but really gained attention, and the moniker Nuevo Latino, with Chef Douglas Rodriquez who is referred to as the father of Nuevo Latino cuisine in the United States. He also got his start in Miami but was responsible for moving the cuisine style out of the Cuban market into the haute cuisine market throughout States.

    We dined at Patria, his restaurant in New York, in 1996 or 97 and it was like nothing we had ever tasted or seen. It was exquisite, exciting food both in taste and presentation. Recently we ate at his restaurant in Miami and found his Nuevo Latino cuisine has continued to evolve, the flavours slightly more subtle now, but still exciting and exquisite.

    I have never tasted anything that even comes close to those flavours in Vancouver and have not dined at Raza. I suppose it's not a surprise however that the cuisine crossed the border to our East Coast first given the influence of Latin cuisine on the US East Coast. Though having said that, it's always a surprise to me that the Mexican influences in California cuisine never seemed to drift our way? I suppose it may be the lack of Cubans and Mexicans on our West Coast, we turn instead to Asian flavours and embrace Indian spices, as is our ethnic mix here.

    When I took classes at CIA Hyde Park we did a class pairings wine with spices. It was an interesting class lead by Montreal wine expert and senior CIA instructor Michael Weiss. The spices we worked with were mostly various types of chili peppers. Clean hot spices, very Cuban and Mexican rather then Indian spices or Asian flavours, speaking to the influence of the Latin cuisine on the East Coast.

  15. It is great to see a magazine with the budget to travel across the country and dine incognito. I know that Rare had no idea they had been in, or even when they were in, which makes the award that much more satisfying.

    I also think that it is good to have that one writer as the common denominator trying all the restaurants, it seems somehow less likely that he/she would be influenced by personal preferences or regions. It also speaks for what the publication is, a magazine for travelers who want to know where they should dine and what they should try. I travel quite a lot and rely on publications to assist me with dining choices in city's I am unfamiliar with. Sure, I could probably figure out where to eat in Toronto, as their restaurants get covered in our "National" press, but knowing where to go in the Atlantic Provinces and Montreal from one publication is a wonderful tool.

    I understand that Chris Johns gets food writers in each city to recommend a short list of new establishments and then he flies in and tries them, which does seem a fair system to use. He must workout a lot as I can't imagine how many meals he has to eat! :blink:

    Speaking of National Publications, there was a great one on dining across Canada in the National Post this weekend called Canada’s Best Restaurants. I was delighted to see Brix listed as a top choice in Vancouver, not one of the usual suspects. The piece is written by different writers in each region, BC was covered by Kate Zimmerman. The on-line version has the full list of restaurants across the country. I read it on the weekend but coudn't seem to access it today to link. I would start a new topic on this but it might seem a bit self-serving as Brix is my client. :wink:

  16. Sad to see that the Beachside in West Vancouver is closed. There’s a note on the door thanking her patrons. Janet McGuire was a great restaurateur and I really liked her place. I think that a couple of her old chefs really damaged the reputation and alienated some of her regulars who never returned. I am hoping that her demo clause (the whole block is being developed) kicked in, but whatever the reason she closed it will be missed. Not sure what Dennis, her current chef is doing, but he is very talented if anyone is looking. I wonder if she will open another one?

  17. Here's the story, more or less, on El Patio.

    It was opened 20 some-odd years ago by two wonderful gentlemen, Chico and Leo. I knew Chico from his days at Il Giardino in the early eighties. The restaurant was a wonderful, bustling, although somewhat kitschy at times, authentic Spanish restaurant. Beautiful patio, great staff, good food. A few years ago sadly Leo died leaving Chico to run the place, which he did admirably. Eventfully though, with no partner to take some of the work load and retirement looming, he sold it retaining the last year or two of the lease. The people who took over it just never made it work. As a close witness (as I work in the area) I can guess why but won't go into the details.

    About 8 months ago I ran into Chico on his way out of the restaurant having had a celebratory drink as the lease was up and so was his last connection to the restaurant. I don’t know what part he played but after that it really went down hill. It was a shame as the Mother-in-law of the owner was a darling woman from Chile with lots of spirit and personality.

    After much toing and froing, closing here and there, changing hours, opening here and there, closing for sudden “renovations” etc., they finally closed their door a few weeks ago saying they were going on holiday for 2 weeks. They never did reopen. A few letters from the landlord were posted at the door and yesterday the bailiff arrived to take what little was left, including the kitchen sink!

    Running into them quite often, the owners told me at one time that they were opening a new restaurant on Denman, under the Pacific Crab Co. calling it El Patio and were going to run them both. They then changed their story to say they were selling the original and had it up for sale for about $170,000 – Now there is nothing to sell, it is closed for good, gas and electricity turned off, the kitchen equipment gone and every other thing that could be unscrewed or moved.

    The lease is currently about $18.40 a square foot with 3700 feet of space in the lease. It has free parking (2 spaces in the day and the entire parking lot of 15-18 spaces or so after 6:00 pm) however the taxes and operating costs are about the same again per square foot ending up close to $40 sg ft. It’s really run down and dirty now and would have to be gutted I should think!

    Having said that it should be a great location for the right business. It’s close to the theatres and stadiums. Tonight there is a constant stream of people trying the door before the football game. It has amazing space for private functions and special events and is laid out in such as way that you could have both private and public functions going on at the same time. It has almost 3 stories and the patio could be stunning!

    Poor Leo and Chico, what a thing to happen to their legacy!

    Cate

    PS The building manager, who is handling the lease is Myrna – She is at 604-683-9641 she may be negotiable with the lease but I think not, for all I know they may not even want another restaurant in the space…

  18. We have always preferred Lombardo's food, it is far better and the service is always great! The setting is not very good as mentioned, yes it's in a strip mall at 1st and Commercial, but it's fine. I have been dragged to Marcello's a few times and have vowed never to go back, even if George Clooney himself invited me!

    Awful service, long waits for food, a nasty little man in a tight white t-shirt and skin tight white pants glaring across the room and mediocre food. Why?

    Go to Lombardo's - Try the Pizza Capricciosa or the Pasta Puttanesca or Putinesca depending on which way they spell it...Ex-wives rule!

    Cate

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