D90

ohh I love this soup but when my mom makes it, its just Shourabi Adas, and all it needs is a little salt and pepper sometimes. If you like lemon sure by all means add some but do it while eating a little at a time till you find the prefect balance and not to the whole batch.

SushiCat: Good idea about the cake, the dessert chef mentioned it to me later that night; I wish I had thought about it earlier. I originally was planning on making a cake but due to a large flood at my house I wasn’t able to (We are going to have to live in a hotel for a month or two). chocomoo: Ours used romaine lettuce as well, It tasting like I was shooting a glass of Caesar dressing. My first visit I found the saltiness of the steelhead caviar too over powering but this time it worked, I think the trick is getting a couple balls in each bite.

Saturday night my friend put me in charge of planning her brithday dinner, so of course I could not pass up another opportunity to visit Rare. The service was curtious and patience even with the brithday girl being almost two hours late for dinner. Everything was wonderful; I wish I had the patience to souvie items at home. A few dishes that really stood out were the Baja scallops, Berkshire pork tenderloin, and Beef tenderloin, the black truffle base, red wine foam... I probably should stop befor I list the whole menu because everything was amazing, there was only one item that either a hit or miss and that was our intense liquid ceasar salad amuse bouche. Not pictures was our dq ice cream cake, a perfect addition to any meal. Thank you everyone at Rare for another amazing evening, I'll be back and others at the party said the same thing. Thanks D90 *I Just noticed tonight that my camera has been on 2mp for the last couple weeks I hope the pictures do Chef Fowke creations justice.

They closed in July.............................you are not quite current. ← Sorry, when you get my age its hard to stay ontop of everything

What happend to Curious in gastown? I never got a change to try the place and when called their number on Sunday and it was disconnected.

Prepare for more pictures this weekend

Where can I get an Edible Picture (transfer sheet) made locally?

On Sunday my friend P and I made it out to Rare for wonderful 3 hour dinner. When we got there we where greeted by Tim and seated near the front window. The second thing I noticed after the wall paper was that even though the room was full it was quite and you felt like you had adequate privacy. The service was friendly and impeccable; the dishes and drinks were carefully explained. The service was so attentive that they would speed up or slow down the service based on what they noticed from us, it demonstrates the high level of communication between the front and back of the house, which few restaurants have. Now for the meal; it was a privilege to taste some of Brian and his staff’s creations, they were consistent, well presented, with a nice mix of textures and flavors. *It’s been a few long days since dinner so there is a good chance that some of my description will be lacking detail or completely wrong. A few pictures are also missing, and some dishes mutilated showing how anxious we were to dig in. Meal Time: After speaking Brian (the sommelier) he recommended a bottle of Cave Springs Reserve Riesling, which I thoroughly enjoyed. Well balanced acidity, off dry, with just the right amount of flavors for my taste. A generous piece of melt in your mouth delicate foie gras goodness on top of chanterelle mushrooms, a roasted baby onion, and a poached pear or apple topped with shaved black truffles. A great start to a meal and one of my favorite dishes of the night. A perfectly poached lobster claw on top of slow cooked leak, which I love. Tomato sauce top by layers of crispy slices of prosciutto and honey mascarpone cheese I believe it was. Even though it was one bite it was amazing, I wish it was larger. Bread and orange butter, personal I love orange but did not care for it in my butter. Pan fried pacific oysters ~ roasted red peppers ~ chorizo vinaigrette. I did not try this dish but P said it was huge and reminded her more of schnitzel then an oyster. Cauliflower soup ~ truffles ~ lobster salad ~ smoked steelhead caviar. Another dish I would order again, but I would ask to omit the steelhead caviar, just a personal preference. (not pictured) At this point we were given an intense tea like shooter of orange and vanilla, which I enjoyed and probably would have liked it more if it was not scolding hot. I don’t think P enjoyed it though. Veal breast confit ~ slow cooked savoy cabbage ~ apricots. I tried it a little of this dish and it was good, P said it reminded her of something her mom would put in an Asian soup and I would have to agree. Pepper crusted Canadian Striploin ~ slow cooked leeks ~ fondant potatoes. A nice piece of meat and fatty goodness, once again the leeks were great but I didn’t care much for the potatoes. (not pictured) Pre Dessert. Paired with our dessert we had a glass of Buller Tawny Port and Muscat which worked nicely with the dessert and could have been considered dessert on their own. Guinness Pudding: anglaise ~ caramel ~ caramel ice cream. Chocolate: White hot Chocolate and grand marnier, ganache, mousse, cake, brownie, covered strawberries. Thumbs up on the use of Michel Cluizel 66% chocolate, but my favorite was the hot white chocolate and grand marnier, it would make a prefect start or finish to any cold day. (not pictures) A fabulous cup of wild Ethiopian coffee. P is more of a coffee drinker then I am and she commented that this was one of the better coffees she has had. I will update later with the name, I have it written down at home. Rare Cheeses Platter: chaumes ~ manchego ~ applewood cheddar ~ les reserves du chateau camembert ~ reine des caprins. I was tempted to ask them to toss the apple wood cheddar into a grilled cheese sandwich along with some grainy mustard but I refrained. A prefect ending to a great meal. We left (waddled away) the restaurant spoiled and satisfied and isn’t that what hospitality is all about? I defiantly will be back to Rare for their 6 course tasting menu in the near future, and already looking forward to their next venture even though I have only been to Rare once. Thanks Tim, both Brian's and the rest of the rare team for a wonderful evening.

Neil, Yes these are second-hand comments (the coles note version of what she told me) I also had her check my post. I won be trying fuel for a few more weeks. For her and her bf $280 is fine (9 course tasting menu), it was good, just that nothing really stood out for them.

Since Rare was booked solid and Parkside was only serving DOV; I recommended fuel tonight to a friend of mine based on the reviews on here and the in media. Her and her bf just got back from both having the 9 course tasting menu. Here is what I was told: -The soup was good but the in-house cured bacon which gave it a nice flavour was extremely chewy. Basically I swallowed the bacon because I was tired of chewing and not because I was suppose to swallow. -The ravioli, foie gras and stable fish dishes were good. -If I wasn’t sick out dinner probably would have felt rushed. -The environment was very loud, casual and more on the yuppie side rather then upper class. I also didn’t' feel that we had enough privacy -We ended up spending 280 after tips (two 9 course meals, stella, juice and water), and nothing really jumped out at me and that is why I wont go back. -My recomendation for someone that plans on visiting Fuel is just order off their regular menu and share with one another rather then ordering the tasting menu. I still plan to check it out after DOV ends.

Everyone has their own opinion; I don’t know too many ppl that would take the experiences of others too seriously, unless they know the person and the experience was horrible or it seems to be a reoccurring issues. I am looking forward to trying Fuel with my cousin. He said he knows the guy there, but I have to wait till after dine out.

Congratulations Chef Fowke, after yesterday your guys phones must of been ringing twice as much, looking forward to dinner next week. The article was a good read yesterday during lunch. What are your thoughts on fuel? My cousin called me a couple days ago and said he wants to check it out, but only once dineout is over. Any recomendations? *yes I know they are not participating in dineout..

Sunday Dinner Slices of roast beef, garlic mashed potatoes, pan fried mushrooms all smothered in a red wine beef gravy (added more after taking the pict), and coleslaw. Tonight's Dinner Very spicy garlic and ginger red curry with tofu and green pepper then topped with enoki mushrooms, baby bok choy and some quick seared kobe beef, with a side of plain steamed rice.

Iam guessing these are the ones? You can order them online: http://astore.amazon.com/cuteseller08-20/detail/B000J2JW6W I dont think costco have any left but just call their richmond store and ask.

Genaro and all the guys at La Terrazza are all great. wow I haven’t been in there in ages, good call I think I know where I am going for some warm cheese cake and lychee martini next week. ouch nwyles did they even give you an explanation for canceling?

Thanks Neil and Deborah you are correct Parkside is a great restaurant, just had to vent as I was a little disappointed, primarily because I know it’s going to be close to impossible now to get the reservation I wanted now. Sorry the post was a little selfish of me. I spoke to my friend and we might just head up to Whistler if she comes down.

Fud I think you just found a new name for dov: Vancouver’s Culinary Boxing Day. I bet there were people online clicking the refresh button waiting for 12 o’clock to book restaurant on open table, as if they were trying to buy a door crasher $1 plasma from futureshop. On another forum there is currently someone getting insulted for hording 8 restaurants reservations (weekends) and she even admitted she was only going to visit a couple. And honestly dov isn’t that great of a deal at most restaurant or that cheap, last year the one restaurant I went to for dine out just myself and one other guest we still ended up sharing an extra entrée and two bottles of wine, yes two bottles we had a hard week at work. I just wanted to vent in my last post. Thanks

I was a little disappointed today with a DOV restaurant that I have been to a few times in the past and have always thought and spoken very highly of in the past, Parkside. Today I called today just before 6 o’clock (on the dov website it stated they will only accept called between 12 and 6) since it had slipped my mind to call earlier as I was extremely busy at work. So I called them and asked to make a reservations: First I was told no I could not because it was past 5 and they only accept reservations till 5, I explained that they should correct the website if that was the case because it clearly states 6:00pm, I was told I was incorrect and after saying it again I was told "okay it must be a mistake then"... at that point I was put on hold for a couple minutes and then was told that the person who takes reservations had left for the day and to call back tomorrow . I am not sure if that is standard practice or not could someone let me know? I do understand that dov can be extremely stressful for both the kitchen and front room staff, but how hard is it to take a reservation?? I personally rather go to a restaurant on a normal night and had planned to only try one dov restaurant this year which is Rare (already made reservations). The only reason I was booking this second restaurant was because an out of town guest wanted to try it, now I am just going to take her to a non dov restaurant because of the service I received today, I know parkside does not need my business but I am still disappointed.

Here are a few cookies I made very late night on the 24th for guests on 25th, I was online looking at all of your cookies and it just inspired me to start baking. 1) My Cinimon Roll Cookies 2) Gourmet magazine Pistachio Cranberry Icebox Cookie 3) ComeUndone signature cookiew/ walnuts,chocolate and ground espresso 4) Ling's lime meltaways. Everything could of been been baked for a min or so less but still turned out great. I was using my mom's new christmas present and havent used a convection oven in a while. It was the first time this oven was being used. PS. ComeUndone you probably hear this alot but your awsome lol; your signature cookies were great.

wow everything looks great on here, I havent been on here much latey I must remeber to do so. This was my first homemade meal of the new year, quick and simple.. Seared Kobe Beef (I know it looks over done but it really was not ) with just abit of sauce, boiled peeled and pan fried prawns with a side of steamed rice and baby bok choy drizzled with sesame seed oil. I bought a few packs of Kobe Yakiniku which was a good deal at 20% off, too bad they were sold out of the premium cut. I also forgot my credit cards at home on the last day of their sale, 45min befor closing and it was the 31st so no steaks for me which were 30% off but of course they would of been alot more $$$.

Where is thier first location, and is it any good? I have yet to come by good quality lebanese food in vancouver. But I have to keep in mind I am comparing these places to my trips to Lebanon and home cooked meals.

Has anyone been to any restaurants for City Dine yet? Lets here some reviews. I will be checking out Rare late next week.

This was my contribution a couple weeks back to a bbq that I was unable to attend on Saturday. A moist two-layer carrot cake w/ pineapples, coconut, and walnuts. I received a call that night while at work letting me the cake was great, I have to admit it turned out pretty good for a rookie.

My post is a little late but I finally made it out to Parkside, I took a friend there on March 31st for dinner as her bday present. *A bottle of D’ Arenberg Custodian Grenache 2002, Australia & Bread =). -Oysters wrapped in prosciutto, dipped in tempura batter and coated in panko crumbs w/ coleslaw in a very nice sauce (cant remember what it was). -Chilled gazpacho, sweet corn and prawns. -Linguine with wild prawns, tomato sauce, chili oil. -Bucatini with tuna, olives, capers, anchovy, garlic and parsley. -Grilled rack of venison, pomme croquette, blue cheese mustard sauce. -Breast of muscovy duck, glazed beets, yam gnocchi, port jus, cherries & green peppercorns The restaurant is quietly tucked on Haro away from the commotion of Denman Street; I would have missed it if my friend did not spotted the valet standing outside. We walked thru a very simple looking dinning room, as we were led outside to the tranquility of the garden patio. Simplicity works for the restaurant; I would recommend the patio anytime for a nice quit summer night out. After briefly chatting with other diners near by including a cute little kid whom continued thru the evening we ordered. We choose a bottle of 2002 D’ Arenberg Custodian Grenache, a great wine that morphs between sweet and sour with a good balanced acidity, I would defiantly order it again. All the dishes were good but what really stood out were their sauces. I would love to store the blue cheese mustard sauce in a ketchup bottle at home and toss it on all red meats. The sweetness of the port jus, exploding cherries as you bit down on them & green peppercorns took the beets to a whole new level and went wonderfully coating the fattiness of the duck. Then there was the Bucatini, even though I am not a huge fan of the saltiness/fishiness of anchovies, I really enjoyed them in this pasta dish. The Linguine was a little dry and bland but could have been a lot better if more sauce was used. I also found the outside of the venison a little too tough then I am used too while the centre was prefect. Unfortunately we ended up skipping out on dessert because of other arrangements, but I will be back to try dessert in the near future as well as a truffle filled pheasant that was mentioned on here a while back. I did ask if it was available that night but they said they didn’t have any. The service was good attentive and pleasant, our wine and water glasses were never empty and our waiter made sure to check up on all our dishes. He did ask us about our mains before we had even tired them, but he did come back and point out what he had done by mistake. He also provided me with the name of the Italian deli (Cioffi’s on East Hastins) they use for some of their meats. I will be back to Parkside even though I wasn’t blown away but I did have a pleasant evening with good food and a chill time with a friend in an almost prefect surrounding.

I tried to have lunch at noodle box last Tuesday and even brought out 5 friends with me but when we got their at 1ish the sign on the door said they would only be open from 5 to 9 for now. The doors were unlocked and they had the music blasting from the kitchen and it looked like either someone was dancing or having a seizure in the kitchen.