nwyles

I popped in for a latte and a snack - I had a brownie - I was a little low in the sugar dept. All very nice. Not very busy. Clean as a whistle. And here is the kicker - No charge for you Sir ! , We know who you are ! The egullet army is rising up ! Seriously, they were very nice. I think that they will have some challanges, and now more so. Has anyone compared prices at the Urban Fare Take Out ? This is not a loaded question, I am just curious. I have not had the time nor desire to compare until now.

Rodney's gets my vote. Surly and indifferent service for the great unwashed and sweet and swift for egulleters !

I use mine for all of the above. It comes in handy. I also use it everyday to light the propae heaters on the patio. Like the ovens and fryers, the will light eventually without it, but who has 60 seconds to wait for the pilot light to heat up. As the owner and head maintenence guy, any sort of plumbing , heating up the joints on stubborn metro shelves ( the thick wire shelves in kitchens and coolers ) and minor electrical. One thing of note - I buy the yellow tanks instead of the blue ones - they burn hotter and I do not notice any lingering taste of propane on the brule

What ! Am I reading that right ? Please clarify.

Fanny, I think you are sinking this place before it opens. ( Kits Beach place - Name ?? ) When is it slated to open ? When will it close ? Any bets ? Perhaps an over / under on it. I feel terrible trash talking it - does anyone really know the skinny on it ? Who is the Chef ? What about the "Dining Room" manager ? It has been really quiet about this place.

I was recently at a Wine Bar in Vancouver called Vintropolis. Very cool, lots of flights and lots of different tastes happening. Two oz glasses time three for flights in a little metal holder that allowed the glasses to tilt. Nice presentation. I also noticed that they were using a nitrogen tank to preserve the wine at the end of the night. I have had one of these for the whole 8 years I have been in business. I built it myself from parts from the Home Depot. I order the nitrogen from a local supplier and have duct taped the controls to where I want them. I had a few staff members think that more is better, filling the bottle with a huge shot, shooting wine to the ceiling. I no have it on a slow drizzle ( You do not need much ) and a tank lasts me a year. Anyways , I digress. The thing that drove me crazy at the wine bar was that they served a spicy jalapeno bread with the wine. When I first got it, I thought it was olive bread and took a great big bite - all of the wine tasted like crap after that. I was not happy and told the manager so. He showed us a little love and all was well. I know the chef and next time I see him, I will give him a good razzing. Nice concept. Good luck with it.

I see lots of local chefs coming out of Simply Thai with takeout in hand as I am on my way to Rodney's for a couple of oysters - Mondays are big Chef days at Simply Thai

Interesting thread. I recently had a meeting about Ocean Wise and from where I was at, we really did not need to do anything to comply. I do need to find out a bit more about prawns but that is it. I must say, I do have a friend who gives me shit when I even think about swordfish or Seabass, so that helps. Interesting finding out who owns the fish farms and where they are from. Here is a question. It was in a thread quite some time ago but I do not recall the response. Who is serving farmed salmon ? I mean in town here. Most chefs in town are using wild salmon, either fresh or "refreshed" - the new word for frozen ! Why ? With the availability of farmed and the cheaper price, why are the local Chefs still using wild ? I have to go, but I look forward to seeing why ! And who is using farmed !

We've lined up some great live music on Suday nights at The Living Room Bistro. Jenna Andrews and her band host the event (sounds a lot like Nora Jones, great voice) There are different guests each week, mostly local musicians. The vibe is awsome. Goes nicely with the food. ← Just Sundays ? What time does it start and what is the cover ? Capones adds a couple of bucks per head for cover.

I do not want to get this off topic too much but a quick comment. Some people will take so much of anything if it is free, to the point of ruining whatever they are eating just to get more. It is the same sort of mentality that make people totally pig out at a buffet - they have to make sure they eat twice as much as they think the price is worth, to the point of being uncomfortably full, otherwise they are not having a good time. Think about how drunk people get at weddings if someone else is picking up the bar tab. They probably have not been that drunk in years but if the booze is free...........they will drink to the point of vomiting. Good times.

I get a couple of calls a week about live music. I know that Capone's is doing it every night but other than that, is there anywhere in town to get a decent meal and "listen to the jazz go down". Can we keep the responses to within Vancouver or just outside it. A happening trio in White rock does not help me if I have to send someone there. Thanks Neil

I hate to be the boring one but most late night meals are cheese sandwiches at home with a big glass of milk. When we first opened, and were open until two every night, we were that late night spot that chefs could be found eating at. And then when we were done, we would go to Bill Kee's on Broadway because they wre open until four. When the first child came along, we stopped the late night, and opened for lunch just to be a bit more normal. That was over five years ago. Neil

chef koo - Interesting topic and interesting point. I realize that there are many restaurants that cater to VIP's and Hotel people in the center of our town. Is everyone who comes in the door special ? In a perfect world - yes - but we do not live in a perfect world. Some guests are treated better than others because of who they are or what they can do for the business in some form or another. I want to be clear that in my small shack , these opportunities don't arise that often - more likely a flock of egulleters in than anything else. What would you call a VIP ? Someone famous ? Celebrity ? Local Food media ? Business bigshot ? Hotel concierge ? Fellow restauranteur ? Old High School friend ? Your mother ? There are many reasons for treating any of the above in a special way and perhaps that "special" way is just simply " Don't screw it up !! " or switching waiters for a certain guest becuase the waiter whose section they are in is hungover and is sweating vodka. Regualr guests sometimes need a little special treatment to remind them why they keep coming back, week after week, year after year. I am assuming at this point that these are not the type of people who you are referring to. I think the point you are trying to bring out is the "other" kind of VIP - big shooters, hot shots, the "beautiful people" - I know a fellow restauranteur whose lips are in permanant pucker, ready to kiss ass at any point in the day. What he does not realize is that sometimes he comp's more for these people than they actually spend. On top of that, he moves reservations around and interupts other people's dinners trying to accomodate these people. It is a downward spiral because he is pissing off the regulars to fawn over the "beautiful people". He will catch on one day. As to the local food media - as an owner - it would be a simple bit of math as to why these things happen. The right kind of media attention puts bums in seats. Period. Let's make up a local restauranteur who has had the good fortune to get a FoodTV show and has won a nationally televised cooking competition show call "Chef of Steel" Let's call him "Bob". "Bob" is cruising around the restaurant dining room one night and sees a local food writer. The writer is in with his friends, made a reservation, just a dinner out, nothing in a professional capacity. "Bob" sends over an extra special amuse bouche and a little ice wine after dinner and made sure that the waiter was at his very best. Cost of this extra love $20.00 What is the worst thing that can happen ? Nothing. Has anyone sold their soul to the devil ? I think not. Has anyone compromised their professional ethics ? I do not think so. The upside of this is that this has served to remind and reinforce the food writer why he came here in the first place, prompts them to write an article about it, prompting other food writers to ponder why they have not been in for a little while. This flurry of activity gets fingers on keyboards, which in turn brings other diners in. Let's say it helps bring in 20 tables a week - to some that might seem lots and to others it might be a drop in the bucket, depending on the size of your market. That is over 2000 bums in seats in a year. That facilitates the employ of 5 to 10 people with all of the other things that go with it - more supplies, more wine and the triclke down effect that that might have. Cost $20.00 Now I know that seems an extreme example. Lets say that that happens 100 times in a year to get that sort of response. Cost $2000 vs 2000 guests @ $100 The return on investment is huge ! And what is the harm ? I think I spend $2000 a year on Lattes from Starbucks and I get no return on that. This certainly is a good way to spend some marketing dollars. It is less expensive and more direct than some of the marketing plans that I have done over the past few years. If I could get every misspent dollar back, I would be rich. It is a controlled way to spend the dollars with usually a great rate of return on it.

Newbie, Your severs name was Erik. He is also the very same chap that asks people at the front door if they are egulleters ! Very enthusiastic - He is starting to recognize the egullet crew not only by their name but also by their secret name as well. Neil

Are you in cahoots with my wife - I perhaps post too much ?

Who are the multinationals ? And what are the other brands that they own or control. I am always curious to find what a tangled web these companies have.

You have no on to blame but yourself.............. Have you not learned your lesson over the great Kolachy fiasco. When you find something good...........keep it to yourself ( or close friends ) and if you feel the need to communicate it, use PM's

A chap I was working for at the time took a few of us on a road trip to Seattle. The wine that made the heavens open uip and the angels sing was a 1985 Silver Oak Cab. To this I exclaimed " What on earth is this ??? " He responded " Red wine " My reply " What has been the other shit I have been drinking for the past few years ?" I remember the moment vividly and I hope that I always will.

I have a frequent guest that orders very expensive bottles of wine. His bill for two often exceeds $1000.00 His gratuity on that bill is $100.00 Now, that is only 10 % but all the server did was two apps, two mains, two $$$ bottles wine and one dessert. In a situation like that, $100.00 is good enough. As he does this 6 nights a week, he know what he is doing and the value of what he had. We did his Xmas party one year and they spent $10,000.00 He left a $1000.00 tip. When you get into those sort of numbers , he is basically figuring a flat tip. And that is just fine for two waiters to split.

Survival of the fastest ! Mise left unattended is fair game !

Is the customer right ? What about my vision or artistry ? Who rules and who is right ? From what perspective ? That is perhaps the question, or at least part of it. From my perspective - the customer is not always right but they are the customer. I am the Chef and Owner of my restaurant is a restaurant district with lots of choices. Our restaurant is the sole source of income in our house and I employ 20 people who depend on me and my particular business / vision / style for their income for their families. My guests, just by the fact that they came through my door have decided that they like something about what we have to offer. They may not like it exactly the way I offer it and sometimes request changes. At this point in my life, I have decided that this is not a battle that I really wish to fight everyday. I have enough trouble with my four year old, guests requests do not bother me anymore. Have it the way you want it. My printed menu outlines the way I do it, my contact at the table might re-inforce that but in the end, if you want it modified in a particualr way for what ever reason, I will do my best to make you happy. No reasonable request is refused. I got into the business because I enjoy cooking and I enjoy making people happy. I am not here to ram my particualr style down their throats or jump up and down and scream about my artistry or vision. THere are other chefs out there breaking new grounds with cool and innovative cooking and people visit them for that very reason. People visit me for a good meal in a comfortable surrounding that makes them happy. I see nothing wrong with that. When I dine out at a cool, innovative, visionary restaurant, I go for the experience and do not wish to make any changes. Chef Koo, on the other hand, has a different perspective. He is young - approx 22 to 24 years old, working in a nice seafood restaurant under another Chef, who, in turn, is working for an owner. He can afford to say that he wants to hold firm to his artistry. He has nothing at stake. To say you became a Chef because you like cooking, yet are not concerned about making people happy seems a little odd. What are you cooking for if the end result is not to have people enjoy what you do. As it is not your menu where you work, what do you care if people want to make changes. Are you emotionally bonded to every item ? Perhaps a change in perspective might cause you to re-think your position. Your paycheque is based upon your ability to show up on time and execute tasks dictated by someone else. My paycheque is based upon making people happy with good food in surroundings that make them want to return again and again. Would you turn people away at the door who did not subscribe to your vision ? Hold the pickle, hold the lettuce, special orders do upset us - please go away. Let's talk in a few years and see you how things have changed.

It is a goof thing that nothing is ever held in there. At the rate they go through it, the chicken are momentarily passing through. If I am not mistaken, these huys have a different kitchen for the vegetarian cooking.

Major debate, all parties being involved in the process, all levels of government supporting it, a referendum, a plebicite, a petition drive, a leaflet campaign, some sort of scandal, and the mighty Hotel and Pub Assoc. supporting it as well as the BC restaurant Assoc. , a flock of swine doing loop de loops over the city and Lucifer buying a Zamboni for Hell's canal system's icing over.

http://forums.egullet.org/index.php?showtopic=60583&hl= Here is my attempt at a link from the L.A. forum on this topic. Lets see if it works. Itnis the link to the main topic discussion but here is a link to the one I started yesteday http://forums.egullet.org/index.php?showtopic=64772

We don't have the letter grades in Sacramento County but we do have the online look-up thingie. If we did, I don't see it really affecting where I would eat, depending on what cuisine I was going for. For a nicer place, sure, I'd look for a A. But, ask yourself...would you expect a place like Hon's to have an A? ← Jensen , If you are referring to HOn's on Robson Street - I would expect it to have an "A". I have always found that place very clean, and am more amazed becuase of the sheer volume of people and product moving through there.