I am all for simple, I am. But there were just so many blaring errors. the duck for example was over cooked, sauce had been put down either too early or on too hot of a plate. It came with a pomme darphin or was it maxim? maxim i believe, that was cooked at too high of a temperature, the potato was the colour mahogany, ever eaten a maxim that colour? Bitter and acrid come to mind. Am i overly picky? I don't know, there was just sooo much hype about this place, it seemed Vancouver critics kept falling all over themselves about this place. Did I eat in the same restaurant as them? At least with Joanna Kates, she is critical, but she is pretty much on the mark most of the time. I have worked in both Vancouver and Toronto restaurants and find the critics as a whole in Toronto, more objective and professional. (with maybe the exception of James Chatto). I left the restaurant wondering if critics in Vancouver were starved for new blood that anything could create a frenzy? I hope I am wrong.