bigdaddy

Why anyone would greet the addition of Boulud to the local scene with anything but excitement is a mystery. And why not Vancouver? Great city, awesome produce, and a totally new market for him. Who cares what they're paying him? As long as it is sufficient to keep him from joining the local "White Spot Alumni"...it's all good.

Not long ago I remember watching a program where Mr Feenie (quite rightly) stated that "in order to be successful you need to have a mind for the business...not just be a great chef "(paraphrasing) On "the verge of bankruptcy" after 10 years of being arguably the most successful (and priciest) restaurant in Vancouver's history? That's where the really interesting story is...not in this drama that is clearly being spun for maximum pr.

You might want to check out www.circlefarmtour.com for when you pass through the Fraser Valley. It contains many of the areas highlights. Enjoy your trip.

That just means that consumers won't see a decrease in price despite the gst reduction. The excise taxes on tobacco and alcohol are being increased specifically to offset the 1% gst drop. Those tax increases will be added to the price of the product before gst, resulting in no savings...and possibly even higher prices.

I am pretty sure that the figure doesn't include the loss that a business may be facing due to stock on hand (bought with 7% tax), which they must sell now with a 6% tax. A penny here, a penny there...it all adds up. ←

The name was in place prior to the request for a permit going before city council last November. It is not a foregone conclusion that council will ok a new liquor primary location. Sometimes it is best to choose an innocuous name....and let the space speak for itself.

1181 was put together by (co-owner) David Battersby, one of Canada's most highly regarded young architects, known for his sleek, modern designs. The name was chosen almost a year ago, as getting approval for this sort of an establishment is a long (and expensive) process. The project is well capitalized, and they should be there for a while.

??? The credit card company is legally required to put the charge through if the merchant can produce a signed credit card slip. They don't have any authority to get involved in the "after the fact" argument in this case. Best to take the advice already posted...make sure you get the price up front next time, don't sign your credit card if you don't agree with the bill, talk to the owner & finally...consider it a lesson learned.

Many people with Celiac utilize the sort of card you are describing. If your needs are very specific, anything that will simplify the explanation and reduce the chance of miscommunication is beneficial. Menu modifications should not be problematic, but it is important to make sure they are accurate!

...the Playhouse Wine List Awards seem to have fallen off the radar with the change in format this year. Results anyone? (not posted anywhere I can find yet) thanks in advance...

Took time out to watch the show last night because of this thread. Thought it was very entertaining once you realize that it is simply a 20's-something show set in a restaurant and not intended as a "foodie" thing. One of the actors from the first season has apparently already moved on to a meg-bucks part on the "OC". Look forward to seeing more local talent in the upcoming season, such as the wonderful Linda Boyd...a veteran of the Vancouver theatre and restaurant scene.

Haven't seen the show...but am acquainted with the producer and a good friend is consultant to the show. What I can tell you is that, despite posts to the contrary, the show is extremely well-researched. Certain characters are in fact based on real-life Vancouver restaurant workers (some of whom I know personally). Therefore, whatever direction the show is taking is obviously intentional on the part of the producers/writers. I would agree with others who have suggested that egullet posters and industry insiders are not necessarily the target audience for this show.

Insane?...interesting how things have changed. Those prices represent a mark-up of roughly 100%, which was the standard back then (can't even remember why...think we were regulated?)

We definitely had fun (and were no doubt fairly conspicuous). I believe I saw your table, as I always like to survey the clientele. The waiter should not have charged you for the tart. I personally would have asked for clarification when the item was served..."is this complimentary since we did not order it?" Such a question does not imply that you are looking for a freebie, but that as a customer you reserve the right to make your own decisions. Sometimes a server can mistakenly believe that they have the sort of rapport with a customer that would allow them to take certain liberties. Asking for a refund at this point would, of course, seem petty. However, you might feel better if you give the manager a call and let him/her know that you didn't appreciate the way you were treated. Most likely the waiter has used that "I know what you should order better than you do" schtick before, and the management needs to know if someone is being pissed off!