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Everything posted by eatvancouver

  1. I don't know, it seems for most movies the market is a lot larger. So, one bad review really doesn't have the same impact. So, if say, Alexandra Gill gives Fantastic Four a bad review (which she should, that movie was absolutely miserable), it might affect ticket sales a little in Vancouver, but probably not the overall numbers to as much of an extent. But for a small restaurant in Vancouver, the impact would be more direct. That's not to say movie critics aren't judged pretty harshly. If you google a major movie critic, say Lisa Schwarzbaum for instance, you'll see a lot of people have problems with the things she says. Or in the sports world, take Stephen A. Smith. Pretty much everyone hates him. Not to imply that I don't like Lisa Schwazerbaum - I think she's fantastic and most people do. Her example was more to imply that even the good ones get criticized. The important thing to note with Gill is that she's to restaurant reviewing what Michael Jordan is to restaurant reviewing. And by that I mean she doesn't really review restaurants as much as she presents one-shot restaurant experiences; and if you treat her columns as such, they might, possibly, in some lights, one day, have some merit to them.
  2. I'd agree with your characterization wildebeest. In my conversation with him he seemed like a really nice guy (and yes, this does matter) and I didn't detect much of an ego there at all - of course that's relative to what you'd expect of someone in that position. And for the record, I know of very few serious food critics who would review a restaurant based on one visit in that restaurant's first week. Most give at least two weeks to get the kinks worked out. And, to me, this makes sense because it's more useful to the reader, who due the basic tenets of math and statistics, will most likely not be dining there in the first two weeks of operation. Rare and Habit did just fine after negative Gilster reviews. We'll see if RCB can do the same.
  3. Should we be able to get to hotels in the village alright?
  4. Good point. I'm usually very careful about pointing out if I'm dining at an unusual time of the day or week. Most of my visits take place on Thursday, Friday, or Saturday night, which I think is fine because that tends to be when the majority of the dining public dines out.
  5. Thanks for the clarification. For many years I'd (naturally) thought that Kunda was referring to motivated seasoning. Fleur de hell, etc., J. ← Once burned, twice shy
  6. I'd say your first goal should be accuracy, not some kind of prior motivation to say nice things. Of course, as numerous studies have shown, reasoning is often naturally motivated (Kunda, 1990), so this may be easier said than done. So the best you can do is just describe the experience as accurately as possible and with enough detail so that the reader can see your decision process. If your philosophy indeed to only write positive reviews, which I assume means talking about the positive things and ignoring or downplaying the negative, then they aren't even reviews at that point. Of course, if your writers don't have any basis for comparison, such as if they don't know what good risotto tastes like, then this might be a good idea just so you don't piss someone off without any real reason. ref: Kunda, Z. (1990). The case for motivated reasoning. Psychological Bulletin, 108, 480-498.
  7. 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.
  8. Much is explained. Have you read this issue? ← The cocktail recipe looks good But seriously, yeah there are at least two interesting articles in the current issue and it does seem like a quality publication. I would, however, challenge their assertion that Montreal's Raza started the nuevo latino trend.
  9. Wow, what an old school perspective--or perhaps you haven't flown Air Canada recently. I do frequently, and think that enRoute is one of the best assigned and edited periodicals in the country. Ironically perhaps, the national magazine and airline businesses are very similar here in Canada: Both are 'long thin routes'. Far from puff pieces, I find the writing of the likes of Jim Sutherland and Matthew Mallon (from here in BC) to be authoritative and always entertaining. It's not just for chinless wonders and travelling nabobs either: enRoute's content is necessarily aimed at an enormously wide demographic and--like cereal boxes--has to serve it up in both languages. My only wish is that there were more francophone writers willing to undertake some roadwork. ← Again, not really my point. As I said above, maybe people should take Air Canada's magazine seriously. I can't really comment on that seeing as I've only flown it once ( I don't travel within Canada much), and I was heavily sedated. I do remember thinking it cute that they do the announcements in French and English. My comment simply a humorous (or so I had hoped) jab aimed at the negative stereotype associated with in-flight magazines that I do believe is prevalent among Canadians and Americans but perhaps more so among Americans.
  10. I actually have a copy of a previous Air Canada Food issue, and look forward to reading the latest. The main article in that issue (2005) was written by Chris Johns, and I found it very informative, and entertaining. Have you read the issue. Have you read the issue. We do not all look to Air Canada to rank our restaurants for us, but to compare some fine new restaurants, and let travellers know where they could try some hardworking, and brave restauranteurs new project is not all that bad. Their are so many new websites set up by so many Internet publishers, like yours, out there that presume to inform us on restaurants, and many other subjects. Why would we want to look to your website when it is not even the most important website in my favorite list. Because we can. So do not shoot the messenger. I think your larger issue is actually quite small. ← I just don't think most people will ever take an in-flight magazine seriously, whether they should or not. They will always be associated with puff-pieces and "top steakhouses in Atlanta" articles, and I don't think that's going to change any time soon. In fact, in the 90s there was a sitcom thats puppose was to mock them. The name is escaping me at the moment. And my post was mostly tongue-in-cheek, for anyone who didn't catch that.
  11. I think we need to look at the larger issue here, as in why is an in-flight magazine our source for restaurant rankings? As I've noted elsewhere, it's not even the most important document in my seat's magazine holder. It's kinda like waiting to see who Ashton Kutcher endorses before choosing a presidential candidate.
  12. I was just about to suggest that. I have a little Braun unit I picked up for $10 at a 2nd hand store. I grind all my own spices now. A. ← To answer my own question, I just found they sell it at Casa De Amigos on Granville near 70th. $2.35 per 100g. Fragrant and fresh smelling. So there's one reason to go there.
  13. Oops, I added the six instead of subtracting. 16th is probably a better location actually. More foot traffic. I hardly ever walk down by 6th, unless I'm on my way to Granville Island. I'm excited to see if restaurant CB works out. But what's the deal on this new place on 16th? A friend works in the area and I haven't seen any empty shops there, or is it going to be where Cabana was?
  14. I am keeping my eye on this place as I have heard the same thing, and may know the chef(s). If it is, the scheduled opening was supposed to be in Nov. but I highly doubt it at this point. I live close by and walk by frequently. Will keep you updated. ← Find an interview with the chef here
  15. Canucklehead, Is this what you are talking about? http://www.psych.ubc.ca/~jchin/chinaweb/sl...!%20184.jpg if so, it's really good. if not, i imagine it still is.
  16. I dunno, i found this article highly helpful in deciding where to eat. I especially like the comment about a scared cat.
  17. From what I hear it will either be small plates for a trio of such, like at Salt. Paired with carefully sourced draft beers and wine. Sounds promising, to say the least.
  18. So there has been some chatter about this new place, the basic idea being it's like salt, but hot. And supposedly there will be some staffing surprises. There is currently an interview with Sean up on Eatvancouver, where the topic comes up. Also weas also some information on the edible british columbia newsletter, which i'm sure many of you subscribe to. Sounds like another home run to me, but I'm curious what you guys think about it.
  19. Looks really good, except it doesn't seem possible to buy tickets unless you can make to that bookstore in tofino!
  20. Word from Waiterforum is Tom Doughty and Robert Belcham are leaving C to open Fuel Restaurant in the former Arian House of Kebabs location on fourth ave. I don't have any info on the concept yet. Sounds interesting, but I'm much more interested in this: http://www.connorbutler.com/about/
  21. sha lin noodle house is there. great freshly made noodles and dumplings.
  22. i wouldn't classify this as legit cuban food on any level. Just curious ... when was the last time you were in Cuba? Don't get me wrong ... I have friends that visit Cuba every year, and who'd back up your assertion. I'm just curious how you're able to determine what qualifies as "legit" Cuban. A. ← You caught me. I'm an american. But even in the Nation's capital, we have some pretty decent Cuban restaurants. I also have a couple of Cuban friends who have testified to the authenticity of these joints. So although my knowledge is a degree of freedom off, I'm confident in it. I went to Havana on Commerical this summer with friends and nothing there tasted like any Cuban I've had before. Shit, nothing on the menu sounded like the stuff I've had before. But I'm sure there are Italian and western-style pub fare to be found in Cuba. Is this what you are getting at? My friend Darryl said his burger was alright though.
  23. i wouldn't classify this as legit cuban food on any level.
  24. Good call PaoPao, this place is really hitting it's stride. They now have posted hours of operation and they continue to flesh out their offerings. I had an excellent shrimp cocktail last time I was in. Chilo's may be the only taqueria in town, but even in a town with many, I'd frequent this joint.
  25. Hasn't been my experience. But then, I tend to order less-cheesy items to begin with. Could come down to any variety of differing factors, here. Which of the three restaurant locations you choose. What you order. How you order it (granted, you should not have to specify "hold the cheese, almost entirely"). I often order a chicken chimichanga, but not fried. Never had a problem with them cheesing the heck out of that. May well be that eatvancouver and I are both right. Order the wrong thing (or, from the gist of the post, any of a number of wrong items) and you get the cheesy mess. Just hasn't been my personal experience. ← sounds about right. i used to get the combinations, so like two enchiladas and a taco or something. i wasn't really crazy about the tacos either - mass produced shells, watery meat.
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