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Pacific Rim Grille

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    http://www.pacificrimgrille.com
  1. Yeah, no option for getting your own touch screen. Still I am sure they have to pay for tech support, R&D, sales, and so on... Given that you can get a comp for peanuts these days where does the rest go?
  2. And again - who says Maitre'D? are thou OpenT?
  3. Well yes that's the number I got however it was verbal and also with "perks" - still seems like a big waste of hard earned cash
  4. Hi, I am considering online reservation system provided by: OpenTable. Have you had any experience with this system? It seems user friendly with attractive features for restauranteur. I got verbal quote for a "mothly fee" of $250 to have the system in place (plus reservation costs per table). Now, I am sure that it does cost to maintain the system and upgrade software on an ongoing basis. I realize that there are commission fees etc. However it looked a bit steep to rent a touchscreen computer with software for this price. I mean - can't you lease to own brand new pentium 5thousand billion giga hertz computer with Windows Vista 7th generation and a flat screen display panel size of 6 football fields for the cost of a happy meal?
  5. As someone said - "recipes are not written in stone" - who said that? Plato? maybe not I think that substitute must follow the recipe intended result. In the past, for example, an ingredient known as galagal was un-heard of but ginger did a quite nice job. In order to find right substitute you need to know the end product and then find what will work best. I am sure it is a bit hard to read the recipe of an exotic dish that you have not tasted before and then try to substitute .... that's another story. Do not be afraid to experiment.
  6. I am planning trip to Vegas - it has been quite a few years since I have been there. Can anyone recommend a decent dining places? Since there are thousands if not millions restaurants and buffets - how to choose? I am staying ath the MGM and so the Strip area is of interest. Any ideas? Thanks!
  7. How about Sunday or Tuesday? You might consider the Pacific Rim Grille on Austin in Coquitlam www.pacificrimgrille.com Recent article about the Rim in the Sun: http://pacificrimgrille.com/index_files/Page960.htm
  8. I think it important not only for he "customer reader" but also "proprietor reader' to see your review whether positive or negative. Saying for example - "the quail was crispy and tender but ambiance lacked fine touch" gives you impartiality but also ensures that your review is objective. It is an important tool for the owner of the resturant to gauge their performance (appart from check average of course ) I do not think that any establishment has only good or only bad side, there are both to every restaurant (Lumiere for example has outrageous prices however it has outstanding food and service never mention the wine).
  9. I have planted one 3 years ago and now cannot get rid of this stuff!!! Meanwhile I am pretty sure that Allied Foods nad Neptune carry fresh root - at least they did as of last December. I found Neptune a bit cheaper. Happy sniffing!!!
  10. Does anyone experience change in the way Vincor handles the business after being sold? Seems like the whole structure has collapsed. Is there anyone else having issues with them?
  11. Comparing to any other Fast Food Joint (I'll call them FFJ's - being chain factory of MRE's ) Joey's in Coquitlam does quite amazing job. I never said it was C Restaurant, but there's some pride and thought involved, plus food is actually seasoned (which I cannot say about other places). Amazing is a word for what is being accomplished in a time controlled environment. Definitely it is not Bocuse and do not get me wrong - most folks do not go there for exquisite cuisine. If Chris is not hanging out in the kitchen these days - maybe so, but I remember him sweating over the broiler on more than one occasion. Regardless - in my humble opinion this place is better than other joints period. Cheers.
  12. Having had a chance to work in a “Cactus style environment” I must say, that I will probably never put my foot through the door of any major chain in the city. Factory produced food is not something I am prepared to pay for through the nose. If I really want some “comfort junk food” I just buy a cup of Kim Chi noodles and that does the job. For just $0.99 per serving. I must though give kudos to Joey Tomato’s where Chris Mills makes the impossible quite possible. So far I was happy to see innovation, flavours and a decent touch of passion in his creations at Joey. I am sure it is not quite easy to achieve given corporate structure, but if there were awards given for corporate dining in this town it should go there. Just as a reflection – in the early 90’s Earl’s was somewhat chick and fun to go to. Was it just me being immature about food or was it so much better back then?
  13. A freind of a friend has been supplying them all over Southeast Asia (from Singapore to Hongkong) and now started distribution here in Vancouver. Asked me I'd like to help with marketing and so I am checking if there's any interest. If you'd like to get more details e-mail chef@pacificrimgrille.com Cheers
  14. Not sure about black cabbage, but I know where to get vanilla bean (Bourbon Premium Gourmet AA) at $75 per pund (that's like $1 each!!!). Moist, fat, and just beautiful. Most recent price I paid was in the $350 range and now I feel cheated. But since I found this one I am putting it anywhere I can.
  15. I do not know about New Westminster, but in Coquitlam there's a spot you might be interested in: www.pacificrimgrille.com Recently we had a nice article in The Vancouver Sun (this past Thursday). Apparently our Ahi Tuna Salad and Duck Breast are something to talk about. Cheers
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