nwyles

Actually, that is false. If you go back to the opening thread (which, ahem, I stared ), you'll see that this thread was started because I was interested to hear from egulleters how they feel about giving negatvie feedback, and why a certain board has become like a great "love-in." It actaully had very little to do with Ms. Gill. This thread has gone off-topic many times, becoming a forum discussing Ms. Gill's writing style. That is not what it was started for. I wanted to hear from people about how they felt, not how they feel about someones writing style. I know that in certain ways, the two are connected. It was just not my intention to start a thread discussing a critics style (although it has been intersting at times ). ← And to add to that, it would appear that my establishment, ahem, was the culprit. We seemed to have discussed, resolved and moved on within post one and two ( exagerating for fun ) It would appear that a former cook with a taste for salted cooking brandy and an over inflated sense of self importance was to blame, but ultimatly, the buck stops here. Good stuff, though, I love you guys and your ability to recall posts that are years old and pop them up for all to see. Off for lunch with the slightly older, Chef Fowke.

And what is it about being in a restaurant that makes them that way ? Is it because it has developed into an accepted standard that you can be rude and mean and your server / manager / busboy etc. just has to stand there and take it. I mean, try that behavior on your dentist, doctor or even auto mechanic and see where it gets you. They are people providing a service for money as well. Anyways, I digress. Sorry, back to the topic.

I have not changed a single thing and have not seen any impact. Nothin' Zip Zilch Over and out.

Fuck, that is funny ! If I was drinking coffee, it would have come shooting out my nose like a fountain. See you tuesday, only if you schlep out of the kitchen to see me. cheers Neil

Stopped in at Rare last night to hoist a pint with the boys. I guess some people did not read the Friday Globe, because the room was humming and it was 11:30 ! Tim shuffled over to say hi, but left real quick to monitor a table of hot girls. I could not blame him really. Brian and Quang schlepped out of the kitchen to say hi. They had roasted off a whole ribeye so we could have a sandwich after work. They had made fresh bread, roasted garlic butter, shaved red onion salad and sliced "rare" ribeye. I had a little flip out when I found out there was mustard on the sandwich. " You will never work in this town again you little toad! Don't you know who I am ! I could kill your career with one phone call, you little fuck!" You could have heard a pin drop ! I wondered if I had gone over the top, and decided no, it was warranted. I stared around the room, daring any one of them to blink. There were no takers. Each of the found something on their shoe to look at. Even the valet heard what was going on and decided to run down the street to attend to some imaginary problem. "That's right, I said, you don't want to mess with this tonight !" The sous chef whipped out a sandwich just for me with no mustard, saying he was holding it back so the other guys did not eat it. "ten seconds !" I shouted, "I have been waiting here ten seconds while these other guys are eating their sandwiches. This is not acceptable. Do you think I am a second class citizen". Then I settled in, had a sip of my nice cold beer, and took a big bite. It was yummy.

Oyster Guy, I can't agree with you here. This has worked in Sean's favour, oddly enough. People come from far and wide to see the "crazed Irishman" in his natural habitat. They think he is some sort of urban legend. Word on the street is someone is going start a tour where you get to have your picture taken with him ! Sean is poised to open his fifth establishment in Canada's toughest neighbourhood, two of them after his little tirade. A marketing genius, I tell you.

Thanks for that. I can put my shoe laces back in now. It was touch and go for a minute there.

Hey, I resemble that remark too. I am feeling slightly suicidal.

Just quickly Brian and Tim. Call the Valet company and double up on your staffing levels. With two such reviews under your belt, you are no doubt going to have people kicking down the doors to get in. For the serious crowd following Mia's word and for the people who read A. Gill and can not believe that tuna and cheese can even be in the same restaurant, let alone on the same plate and need to see it first hand.

Hey, I resemble that remark. Personally, I would like to see a PM, as I would not like to see a negative posted about my own place. It happens, people drop the ball, shit happens, we all know it. But , I can't have it both ways : I only want to see the nice stuff posted and send me the bad stuff privately. I am prepared for it. I am a big boy. I have seen some negative stuff written and it always stings a bit, but that is part of the deal. It really does not matter who, how, what or why, sometimes the ball gets dropped ( or not ). Perception is reality. As a particiapnt here whose name is my true identity, it is hard to write something stinging about a fellow restauranteur that I could not have told face to face, someone you have to run into at events etc. This is a small town. There are a few thoughts. Kind of rambling, not really any clearer is it.

Touche.

The Print Edition - Section Front photo seems fitting. ← The photo from the Rare article is those crazy cats showing off their way out food combination Steak and potatos. Where did they come up with that ? What will they think of next ? Bread and butter. Crazy, I tell you, crazy.

Either way, it will be good for business. Two reviews in one week with very different outcomes. People will read into it what they want. We all read them for different reasons. Mia is informed and well written, and does lots of research and reads like a restaurant review. Alex's style is different. She has read all of the threads and blogs on Rare so she is informed, and the piece was interesting. I am a little shocked to find Brian and Tim in her crosshairs, but that was how she saw it. Do we all have our collective backs up because we feel a bit slagged, or perhaps because one of the contributors here was slagged? Oh well. we will get over it. Brian already has. The more we go round and round about this, the more validity her comments have. This site has become less critical than in the past. Her comment rings true . Criticisms and negative comments are almost immediately called into question by someone, if not someone from the establishment that is being criticized. It grows a little tiring having to defend yourself because you did not care for something. Not every item hits it out of the park and nor should we pretend that it does. Not every item is to everyone's taste, and nor should we try and convince them that they have tastebud problems. We have seen that kind of armtwisting go on. It certainly takes the honesty out of the posts, and if you do not think people are holding back because of the before mentioned actions, you are as deluded as the boys Ling dates, thinking they are the only ones she is seeing! It is time someone started her own site called "Lorna's Loveland". It is time we got back to "Eat, Chew and discuss" rather than "Eat, hold back, censor yourself to not hurt anyone's feelings, or retract your statements at the first sign of controversy". Anyhoo, just my $.02 for now If you do not think this will be good for Rare, look at the amazing amount of traffic this thread has had despite the sit crashes. People are interested and anyone with half a brain will form their own opinion.

I would like to add to the above that you want to hold your plate in your left hand ( if you are right handed ) so to keep your "fightin'" hand free to A) shovel food into your mouth. B) push distant relatives out of the way ( in the case of a wedding ) C) grab the cheap ass prime rib carver by the throat so he / she clearly understands your desire for more meat. D) to crash people out of the way as you are running block and tackle for a table mate so you actually have three plates between the two of you.

I am assuming you meant $10? All you can eat for a buck is a bit of a deal.

March is my slowest month. Egullet keeps from doing the really hard drugs.

I'll go first. Here are my picks. A bit of a struggle as I do not get out as much as I like. Some places I have not been to like Savoury Coast or Senova. All of these place I have attended in 2005, none of these votes are from a memory of days gone by. All of the people are people I have encountered in 2005, none are from memories of other years. I might have forgotten something but , I am getting old Sommelier of the Year Award – Tom at “C” Premier Crew Awards – Best Service - Five Awardees – Andreas at Blue Water. Ian at Rodney’s Oyster Bar, Robert Stemelchuk at Le Croc, Sean Heather’s sister at the Irish Heather ( I am drawing a blank. I am so embarrassed as Sean will see this five minutes after I post it.) Best Bartender – Gord Bury at Joe Fortes. Quick with a joke, fast with the drink, cold glass, even colder beer. Just takin’ care of business, no muddlin’ required. Best New – Informal in 2005 – Lolita’s Best New - Fine Dining in 2005 Best New Restaurant Design - Saltlik Best Producer/Supplier of the Year Food/Wine Book of the Year Best Casual Chain – The Keg Best Bar/Lounge - George Best Hotel Dining Room Lifetime Culinary Achievement Award – Michel Jacob, mentor to Feenie, Hawksworth and a host fof others. Best of the Americas – Lolits’s Best South East Asian Best Indian – Vij’s Best Casual Chinese Best Chinese Fine Dining Best Casual Japanese – Hapa Best Japanese Best Bistro or Brasserie - Elixer Best Formal French – Le Crocodile Best Casual Italian - Amarcord Best Italian – Cioppino’s Best Other European - Editor’s Choice – Wildcard – I would have to say Diner, suitable category as it is a bit of a wildcard on service, food and combination of both. All in all, I have enjoyed. Best Barbecue – Any event that Rockin’ Ronnie Shewchuk is at. I have had two at the HSG in the past year and his food is excellent. Best Steakhouse – A category near and dear to me. For bang for your steak dollar, I kick everybody's ass. Period. Best Small Plates - Nu Best Last Course – Billions and billions of GBP served indicates the HSG, but the desserts at Nu have been a standout. Any of the items Maureen makes there have been excellent ( ie: gnocchi - see Chef of the Year ) Best Regional – Aurora Bistro Best Seafood Restaurant Chef of the Year – Robert Clark for the innovations at Nu as well as bringing his wife on to do pastry Cheers Neil

This list resembles the Van Mag awards. Does the Nyquill chalice get handed over to the person whose pick resembles the gala, gala Van Mag awards. Do we have to pry it out of Talent's hands?

Ok, I can not believe with all of the chat that has been going onabout GBP, that you guys did not flood the Straight with ballots about gingerbread pudding. Any press is good press. Seriously, I would have hawked the golden plate and thrown you all a big party. Too late now. Maybe next year.

I hope it is a temporary close, otherwise, my friends and I be utterly devestated. ← I believe they had a visit from the Health Inspector that resulted in a lot of requirements. Vancouver Coastal Health ← Interesting. I have seen reports like this before and then they were removed, leaving only a "everything is nice" report in it's place. I find it kind of wishy washy of the Health Dept when they cull bad reports. You fucked up enough to get the bad one, you should have to live with it as a constant reminder of your evil ways.

I read the Globe this a.m. It was OK. A fun read. It sort of reads like a "girls about town" adventure story, which is OK. I would expect this to be opposite Malcolm Parry's column than in the Globe. I would like to see Alex Gill write the odd more serious piece. The fun stuff is OK but mix in something serious. I know this sounds strange from the guy who says " it's just dinner, not the Last Supper" but there it is. My $.02

Holy Crap Sean, do you lurk out there and see if anyone strings the word Irish and Heather together and then pounce! Paul, try Sean's other establishment Limerick Junction, just a hop skip and a jump from the front doors of the Heather. I pity the girl on the phone. I would imagine that everybody in town is trying to squeeze into the Heather this weekend. Sean's regulars probably avoid the place. " I know a guy, who knows a guy, who was going with a girl, who saw Sean Heather's mum drive down the street one day back in the old country, so we are practically family. Can we get the nice booth for 8 people on Friday night @ 7:00 ? " Sure, the line up starts at noon. Good luck!

Come on......................... Irish Heather. End of story.

Actually, no I did not miss it. I granted you wish but your email got kicked back. Send your email address to hamiltonstreetgrill@telus.net and your wish will be granted. Lord of the tuber

I am Lord of the fry, kneel before me. fud, get your facts straight man, these are rated the best fries in town. I am buying Yam futures right now because we sell so many. Like the gingerbread pudding, they too will become World Famous. 85 copies of the G Bread recipe sent out so far, all over the freakin' world. How's that for flying under the freakin radar : Billions and billions of soon to be gingerbread slaves, preparing to do my bidding, starting my evil plan of world domination. Fud, you are first on the hit list for such a blasphemous statement. Get your affairs in order.