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Everything posted by jahvay

  1. Come and see me at Gotham Steakhouse for a big steak, and sides. The Tomato/red onion/blue cheese salad with a loaf of onion bread will also take care of that big appetite
  2. I remember when Carmelos used to stuff croissant with pastry cream, and dip them in chocolate. This was good.
  3. Uncle Fatihs pizza at 9th/Commercial is probably the best slice pizza around. Great pizza, and nice people running it. 4 Brothers Pizza on the drive serves mediocre pizza, and is extremely rude to people. My 8 yr old attempted to pay for a slice with $1.50 in change but had the pizza taken out of his hand because there were 10 pennies in the change. They do not accept more than 5 pennies per transaction. nice way to treat a 8 year old. I attempted to discus this issue with the owner, and was called a homosexual, and told to fuck off.
  4. The Charlattan is owned by the boys from Elwoods and Five point. It is open at night, and I'm told brunch on the weekends. These guys are known for great ambiance, high quality pub food that has been tweaked up market by a french chef. open til 12 midnight as is most spots on the drive.I hear the Aroma is run by some characters. Have to go and check it out.
  5. I had a great meal yesterday at Legendary Noodle on 26th and Main. This is seriously authentic noodle fare, and very reasonable. The bread noodle soup from Xian was a hit. I really only wanted to spread the word on this place, but since I must... I had chocroute, and casoulet with the family at Brasserie Lipp on St. Germaine de Pres in Paris, and my camembert/baguette sandwich at Gerard Mulot Patisserie was so amazing in its simplicity. The ice cream at Berthillon was amazing too. Oh Pareeeee!!!! I must mention Van de Linde in Amsterdam ( and Sensi Cafe too) only because I found something TOOOOOO good. I had been a couple years ago, and decided to go back. They serve soft ice cream, and whip cream in a waffle cone. It is a dutch classic. (Ijs mit slagroom) The dutch have outstanding dairy products, very high in butter fat. Man it was so rich I could barely finish my big cone, but the 3 year old next to me had no problem with the same. Her dad owned it up to "training".
  6. Steamed Buns are great in the morning. In the same general area are the fresh noodles, and fried tofu. Exotic fruits are their. In the deli section look for the woman rolling what seems to be a Chinese burrito, sticky rice and 4 savory things you choose to roll up in a wrap. Get a Dikon, and some chicken bones and cook up some serious dikon soup. The pig bung gets my wife and the kids excited, but I'll reserve judgement. Chicken wings, prawns, lobster and crabs are all good quality.
  7. Well, Ms. Gill likes the Windjammer on 15th and main. 3 Sri Lankan vetrans of working at Umberto/pino restaurants for many years took over this english fish and chips joint, and are serving great food at real bargain prices. I love this place. Anyone been yet. What did you think?
  8. The Windjammer is now being operated by some of the Sri Lankan lads that toiled for years at Il Giardino, and some other gigs around town. They took over from long time owners, and reports are that they have spiffed it up big time. The old english pub decor is warm, and inviting, and the food much improved. The oil is clean, so the Fish and Chips is first rate. The halibut and cod were tasty, and the accompianments were authentic good. Mushy peas for anyone. Tas, and Jiggen have added some really great pasta dishes. They learnt from the best, and the Seafood Linguini was the same quality as Mr. Menghis, and the Lasagne was so light, and tasty. They are introducing these dishes along with others to their clientelle at serious good deals. My Lasagne was a bargain $4.50, but wow!!!. They will add a few other goodies to a new menu soon. These guys are definetly worth checking out. They are across from JJ Bean at 15th and Main. Interested in hearing your thoughts.
  9. Come and see us at Gotham Steakhouse and Cocktail Bar. Great room, and tasty drinks. We are a contemporary steakhouse in a grand room that has a reputation for tender steaks, and stiff drinks. We also have a pianist tue. to sun., that really sets a good mood.
  10. Sorry, I was refering to a chef of the past who has since moved on to another gig, and then moved on to no gig.
  11. I see over on the City Food Beta site there is a rumour of Gianni Picchi (one of her former chefs and ex Il Giardino, etc. chef) checking out the space. I had also heard he was looking up in Edgemont Village as well. Wonder which side of the positive or negative he held at Beachside? Ah the same old story with that guy. Probably negative. Another one of those titans of the restaurant scene that treated his staff like shit. I wish him a job as Pinos sous chef. They deserve eachother. Yeah, I sound bitter. I am. alienating staff and customers is their gig. Reminds me of another classic in Yaletown... ←
  12. 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.
  13. The smoking room at Jesters is comfy, and has a TV. It is not the classy cigar ambience, but it is inside, and friendly.
  14. Wow, read around the internet and the reviews by customers, and critics are mostly very negative. Yet, it is a busy restaurant. What does this say about Vancouver's diners. I did it once and it was a nightmare. Now egullet's thread makes me look farther, and I am shocked at how bad they are.
  15. Speaking of Lombardo's - wasn't there a wild rumour flying around in the summer that they were going to open up a second location downtown in the Paramount Complex? The only reason Marcello's is always busy, IMHO, is because Lombardo's is small, dark, cramped and in a strip mall (and all the seats and tables seem to wobble - drives me nuts!). But I still like Lombardo's better. Their Capriciossa is to die for. ← Just had lunch at Lombardos. Always good. Run by the ex wife of Marcello, who cheated on his wife, thus the split, and the two restaurants. He is Italian, and a restauranteur, so cheating is probably okay, or is it? The service is so bad at Marcellos, and they do not even apologize when they screw up. I am going to spare you all the details, but they screwed up our whole meal once, no one apologized, or did anything for us. They actually gave us the we dont like you atitude when it turned into a difficult situation for them. Why is it busy? Nice room, on the drive, and people in Vancouver seem to not mind bad restaurants. In Montreal, San Fran, or New York, you have to be good or you do not survive, I wonder if the service is bad because it is not a nice place to work, thus lots of turnover, or unhappy staff working there. Anyone want to discuss bad places to work, and how it afects the staff, and their lives, and the repreccusions to the food, and service. As a survivor of some real bullshit in some of our better restaurants in this city it is always on my mind. Some of the "great restauranteurs" of this city are realy quite abusive. They even get nominated to The Premier Crew by VAN MAG.. You have to be serious, and demanding to attain excellence, but being respectful, and fair is always appreciated. I suspect Marcello's staf probably do not go out of their way for the boss, and customers, based on how he treats his staff. Do we have an appetite to deal with this issue for the benifit of the great people working in this industry, that I call my career, and part of my life. Boy, do I ramble.
  16. Okay, not related, but what happenned to the animal statues on the outer rim of the Agridome. We always met under the cow.
  17. i cruised the PNE the other day and had the breaky at Hunky Bills. For $6.00 it was tasty, and real. So much of the food at the PNE is fast food, and very overpriced. I paid $9.00 for 3 snow cones. $9.00 for ice and syrup. I have always marvelled at how much money is made of sugar and water, and then I discover Candy Floss. Sugar and Air. It keeps on getting better. I digressed. Hunky's food is pretty real and wholesome for the PNE. Ofcourse you can always have a really murmish PNE burger with the pile of onions.
  18. Ofcourse highway 1 is a must, especially through Oregon. The sand dunes at Coos Bay are a must. Mendicino, Ca is a beautiful town on a clif overlooking the pacific. It is a little bit touristy in a nice way. The Cafe Beaujolais is a classic, run by Ruth Baer Fox. It is well worth a stop. Check out their website.
  19. I'm not sure where kaplans gets there briskets, and I'm sure they are getting the whole brisket, but the conspiracy theory I put forward is in relation to the briskets seen in store delis such as Santa Barbara, and supermarkets. They always have the lean end. Where is the fatty end. Maybe Pam can check out the meat counters in Winepeg for me and see if they are getting the good stuff. Now the reason you might be getting a dry sandwich is because all things smoked are best fresh. A smoked chicken is good day 1, and by day 3 it is dry. So a brisket must be eaten soon after smoking, or if it sits too long at the deli it will be dry. Ask for fatty, or ask for a fresh brisket to avoid the problem.
  20. Well, It with great pleasure that I can share some thoughts on this great debate, as important as the bagel debate ( St. Viateur vs. Fairmont), or the latke debate( apple sauce vs. sour cream). Firstly, I worked in both Schwartz's, Le Main (aka. The Main), and the Brown Derby. It is my claim to fame that I spent time at SCWARTZ'S LE HEBRAIQUE. The Derby was a bit like the old Kaplans before the new kids took it over and moved into the 21st century. As a nice jewish boy growing up in Vancouver, I remember eating Jewish Deli food there that was authentic, but never great. It was for Alte Kackers ( Old Shitters) who did not want to eat anything that would make them repeat, fart, or give them gas. Not too much of this and none of that. We went there because we could hang out with Mrs Goldberg, Joe, Sam, and all of the other members of the tribe. It was good, just not great. Unfortunately all of the Derby's customers were passing on, so it closed. Luckily Kaplans reinvented itself so that it could live on. I started my Montreal experience in the early 90's working as a manager at The Main. The Baby back Ribs, and the Latkes were great. The service old school, and the smoked meat was pinker than Schwartz's across the street, but lacked the schmek (taste). The main reason you went to The Main was because it did not have a line up, and the service was more friendly. If you wanted your server to give you respect you went to the Main. If you wanted the BBBBBEST smoked meat in Canada you went to Schwartz's, and took the abuse. It was worth it. After my stints at the Brown Derby and the Main, I finaly got a gig at Smoke Meat Heaven. I wore Johnny, the Boss, down and he gave me a job as a cashier. Not the best job, but I got to go in the back and slice of a corner of the briskets as they came out of the smoker, a whole day before the public got at it. That my friends is what it was about. It was soooo good as it was resting. The smoked meat at Scwartz's is OLD FASIONED which is darker red, and tastier than the pink stuff we see around here, and many places in Montreal. The smoke meat cutters in Montreal are Gods of the biz, and get paid better than him also. Next time you are there, forget the platter(build your own sandwich), because the cutter knows how to make the sandwich the perfect thing it is. You my friend saved yourself a couple bucks but its not the same. Order it Medium fat, and don't be picky about this and that. "i'll have a Medium fat, with a half sour pickle, and a Chery coke". Leave him a tip if you are planning to go back within the next 4 decades. If you are a schmuk, they may pile a bunch of the spice and debris into your sandwich to give you a bit of payback. And if you ask for desert, they will give you the Bill. I don't mean to brag but last time I was there they would not let me pay. I was feeling like a macher that day. I could go on , so I will... The best mustard is cheap yellow deli mustard. If they offer you hot, it aint the good stuff. I think that the pastrami at Kaplans is superior to their smoked meat is because it is darker, and tastier, almost like Old fashioned, but not. NOW TO THE REAL REASON THAT THE WEST IS GETTING F@CKED BY THE EAST!!!!!!!!! Go to the market/deli, and ask for some smoked meat. Ask for it sliced, or ask for a brisket. If you get a brisket, you are only getting HALF OF THE F#CKING BRISKET. I'm sory. I'm getting worked up. The brisket has 2 ends, the fatty end, and the lean end. A good cutter will work off both ends to make the sandwich that has been requested. You ask for lean, you get one end. You ask for fatty, or Med fatty, and you get the other end. You ask for it extra lean, with hot english mustard, and not too much bread, you get all the shite that is hidden under the pile that he needs to get rid off. Don't be a Schmendrick. I digressed... Some @#$#%ing creep in Winnipeg is cutting the briskets in half, and keeping the good end for the real jews in Manitoba, and east. He sends the lean end out West. The yuppee Yids in Vancouver have to eat the lean end. They probably are happy about it but it did not help at my poor fathers wake that I had to serve the crew lean, pink smoked meat. Oh by the way I am Jewish so don't send the JDL to my house. So it is near impossible to buy some good fatty brisket so you can steam it for 1 1/2 to 2 hous to get in good(hint). Oh by the way Chaim 3:16 sez that if you nuke the smoked meat, you will not go to smoked meat heaven. So I will now go to bed and sleep well. They say never eat smoked meat before you go to bed. It will give you nightmares. All of the smoke, nitrates, and salt. But you have just drank your way up and down Blvd. St Laurent. You have got to end your night at Schwartz's if it is before 1:30 or else you can hang out with the drunken party crowd at Le Main for an all nighter. Regards, thank you for letting me go on and on...
  21. Where exactly is Continental Foods? I pass that intersection all the time on the way to Fujiya and don't recall seeing this place. Is it in the same block as Gourmet Warehouse? What else do they carry? ← I'm sorry, I meant Gourmet wharehouse. Continental foods is the name of the parent company of Gourmet wharehouse run by the husband. I suspect it is still where Gourmet wharehouse used to be on Pandora. At 9:56 in the morn this waiter is still a bit foggy
  22. How about Continental foods on Hastings, and Clark. Or on North Burnaby area on Hastings, there is a great Mexican food deli, store on the same block as Helens.
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