Pacific Rim Grille

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?

And again - who says Maitre'D? are thou OpenT?

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

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?

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.

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!

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

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).

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!!!

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?

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.

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?

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

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.

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

Yeah, Coquitlam, it is far . Not being sarcastic. While cooking at Bacchus it took me an hour each way to commute (sometimes longer) . Moreover I find great displeasure to drive somewhere, dine and drive back. Speaking to that, local clientele is happy NOT to have to drive to Vancouver in order to get a decent steak and a glass of wine, in addition they do not have to pay for high rent on Hamilton Street Cheers! Suave

Check out http://www.pacificrimgrille.com/dinnerentree.htm- 7 oz (AAA) flat iron goes for $18 whereas AAA New York 8 oz sells at an unbeliveable $19.95. If you live in Vancouver it's a ride to Coquitlam, but saving $7 per steak might be worth the trouble. Suave

I am sure that there are plenty dining spots in the suburbs worth checking out. Scores of our diners have "threatened" us with asking writers from the Province, Sun, Vancouver Magazine, Georgia Straight and so on, to visit and write about the Rim. Since we’re “new kids on the block” without any previous credentials it is imperative that we get an “outside review”. Not having food writers visiting this hard to find spot is OK, but it is still reviewed daily by our clientele who keep coming back (bringing friends over and recommending the Rim to others). So far AAA has paid us a visit giving 3 diamonds rating, which we are proud of. To have someone from Vancouver paper visit and give us his/her opinion would be a treat. Meanwhile we are grilling our Ahi, Boar and Elk and keep the VQA’s flowing! Cheers, Chef Suave Pacific Rim Grille www.pacificrimgrille.com

Yeah well, what the Duck? Is it wild? How wild is it? How wild is the bison? really? (Ihave seen farms of Buffalo, Elk and Deer in Northern BC). Venison coming from farms in Cariboo Region, or even Wild Boar farmed in 100 Mile House area? Frankly, I am not sure any of our "wild game" stuff is "wild". One thing I know for sure is that Duck tastes pretty wild to me, dark, gamy, deep. Sincerely would have a challenge to serve duck hunted in my teenage years (was it ever good though0, never mention wild boar liver after 10 hour hunt in minus 25 degree Celsius and snow up to your arms ) Duck, just as quail or partridge deserves "WILD" brand in my book (and if I am wrong do not eat eat is a wild, just have a regular:) ) And so - it is "a game" to my taste. What about pheasant? I have seen no bird of this kind in awhile. Can you get it on the menu locally or no longer? I am thinking of checking out these bison ribs - are they...pretty wild...tender...fatty... or just darn good???!!! Cheers Chef Suave

You have covered most if not all of Vancouver Downtown. Out in the suburbs you can try Duck, Wild Game Chorizo, Elk, Muskox or even Wild Boar at the Rim. Menu posted at: www.pacificrimgrille.com Of all Duck and Elk are probably the best. Wild boar, as Balthazar points out, sounds better than it is, however it does have distinctive flavour and texture and that's what I like about it. Happy Huntilng! Suave

Very inventive - read lines: Tojo - Tsunami - Fish Market; laughable, well, yes especially for aspiring sushi editor in waiting. You are The One, right? May the tobiko be with you! Chef Suave PS- do you sign your >critique< or you just write whatever and hide in the park? Best of all Chef Suave

Tojo is a safe bet - not more than 10 min. drive from Sutton. Tsunami on Robson is also a fun place to have some "raw feed". Last resort in Vancouver is to go to a local fish market, get som tuna, salmon and urchin - from there Pacific Ocean is the limit Have fun in Vancouver!!! Chef Suave www.pacificrimgrille.com

GO RUGBY BEACH CLUB !!! I used to work there recently, in the kitchen, chef... Actually not too bad. Price is crazy though $9 for a steak ... go figure. Fast paced athmosphere, good quality (well not Lumiere, but at $9 per steak...), fun environment. Check it out before you commit yourself - just be prepared for the line-up!!! Good Luck! Chef Suave www.pacificrimgrille.com

Salsify and white fish (halibut, snapper, sablefish...), fantastic risotto or pasta, yummmm! For the past several years I was able to get it through Allied Foods (talk to Russell Tough). Not sure what quantity are you looking for, but usually 15 lb quantity is OK (from Allied) . On a plus note - this root lasts several weeks in cold place and so you can stock - up and keep it for later use. I have not seen it in Asian markets and generally it is somewhat uncommon to see in grocery store. Cheers to you, though! Oyster plant has fantastic texture and flavour, (as you probably know by now) - good luck in getting it. Good Luck. Chef Suave www.pacificrimgrille.com