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Nude Nu News


jamiemaw
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I'm sure Leonard will answer this, but in my experience most patios suffer the rain as it comes, so I would assume this is the case here. For service staff, the interplay between the weather and patios can make for unpredictable incomes. You might be scheduled for six shifts a week, but if it rains half the time, you're only working half the time.

My kingdom for a skydome section. :cool:

Andrew Morrison

Food Columnist | The Westender

Editor & Publisher | Scout Magazine

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I'm sure Leonard will answer this, but in my experience most patios suffer the rain as it comes, so I would assume this is the case here. For service staff, the interplay between the weather and patios can make for unpredictable incomes. You might be scheduled for six shifts a week, but if it rains half the time, you're only working half the time.

Don't awnings also require permits? If so, you're dealing with City Hall, and that takes time ... to much time.

A.

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I'm sure Leonard will answer this, but in my experience most patios suffer the rain as it comes, so I would assume this is the case here. For service staff, the interplay between the weather and patios can make for unpredictable incomes. You might be scheduled for six shifts a week, but if it rains half the time, you're only working half the time.

Don't awnings also require permits? If so, you're dealing with City Hall, and that takes time ... to much time.

A.

Not always. As I learned this year, there are some ways around it. Does it touch City property, or just hang over it etc. A bit tricky though.

Neil Wyles

Hamilton Street Grill

www.hamiltonstreetgrill.com

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Not always. As I learned this year, there are some ways around it. Does it touch City property, or just hang over it etc. A bit tricky though.

Hmmm isn't Nu on stilts over the ocean. Now doesn't the crown own everything below the low tide line? :)

"There are two things every chef needs in the kitchen: fish sauce and duck fat" - Tony Minichiello

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Not always. As I learned this year, there are some ways around it. Does it touch City property, or just hang over it etc. A bit tricky though.

Hmmm isn't Nu on stilts over the ocean. Now doesn't the crown own everything below the low tide line? :)

I'm pretty sure that's Prince Phillip.

from the thinly veneered desk of:

Jamie Maw

Food Editor

Vancouver magazine

www.vancouvermagazine.com

Foodblog: In the Belly of the Feast - Eating BC

"Profumo profondo della mia carne"

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My staff and I are going this evening..One of the rare Friday nights off for us and we are really looking forward to the evening.Hope to see you Leonard. By the way, I will be ordering every appetizer on the menu and then some..and of course desserts too.

Cheers..Lynn

IN FOOD, CHEF LYNN FROM ABSOLUTELY FABULOUS FOODS CAFE AND CATERING

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Dropped by for lunch yesterday with Daddy-A and I must say I really enjoyed everything about Nu.

First off the room is nothing like I expected. Nu did not take the safe route but decided to make a statement. No neutral understaded colors, no fishnets hanging from the walls, no indoor water features. I think the result works - the room has that sexy late 70's feel - like a great Roxy Music album cover. It is a comfortable casual space that on the water feels like some sort of deluxe take off lounge - fresh yet strangely timeless.

However, most importantly the food is excellent. Nothing disappointed.

Deep fried olives to start

gallery_25348_1813_5065.jpg

Stuffed Chicken Wings, Foi Gras Croquettes

gallery_25348_1813_3311.jpggallery_25348_1813_10542.jpg

Gruyere Onion Soup, Crispy Braised Pork Belly

gallery_25348_1813_2140.jpggallery_25348_1813_10249.jpg

I can't even begin to start describing the food. Perfect balance of richness and freshness to keep the food from being too heavy. At the end of the day - the food was really about simple cooking and highlighting the natural flavors of the ingredients. Real Nourishment. The pork belly was very very good - really deeply flavored that begins with good sourcing. The croquettes were perfectly executed - full of oozy richness lifted by the most lemony (not sharp though) vinagrette. The chicken wings were devoured in seconds. And the soup was soo good - soothing sweet onion-y-ness.

Did not get a chance to the try the truly 'nude' selections of prawns and crabs. Next time. :wink: The FOH has that good balance of friendliness and professionalism - made you feel comfortable even though they tower over you when you are sitting in the restaurant's pod chairs.

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Dropped by for lunch yesterday with Daddy-A and I must say I really enjoyed everything about Nu.

First off the room is nothing like I expected.  Nu did not take the safe route but decided to make a statement. No neutral understaded colors, no fishnets hanging from the walls, no indoor water features.  I think the result works - the room has that sexy late 70's feel - like a great Roxy Music album cover.  It is a comfortable casual space that on the water feels like some sort of deluxe take off lounge - fresh yet strangely timeless.

However, most importantly the food is excellent.  Nothing disappointed.

Still trying to figure out the Roxy Music reference :blink:

Nu's dining room is beyond anything I expected. Stunning, cool, sexy, chic ... all those words I feel uncomfortable saying out loud because I know my kids will tease me for using them, they all apply here. My only complaint :shock: would be levelled at the chairs. I'm a lean-back kind of diner, whereas these chairs promote a more intimate lean-forward posture. Translation: I found the chair backs too low. This won't be a problem during an intimate dinner with the lovely "J", but leaning in close to hear the sweet whispers of our own canucklehead was not in the cards.

I agree on all accounts with canucklehead on the food. The lentils with the lemony dressing found beneath the croquettes almost outshown the main dish.

The pork belly w/ pears was my personal favorite, displacing the pork belly at Paprika in this category. Not salty at all which has often been my experience with this cut of pig. At first I thought it underseasoned, but the reduction served with it balances out the dish nicely.

Gruyere soup?? Is Nu so cruel as to put this addiction in front of me and have it so accessible? I look forward to enjoying this dish again on a cold rainy November afternoon. Leonard, could you arrange for a fireplace?

Service was prompt and courteous. although I felt the pacing of our dishes could have been better. The table we were at was quite small and the dishes (really beautiful btw) quickly crowded the surface.

I had hoped to spend a leisurley afternoon discussing our impressions with the professional-to-a-fault Leonard (that's a compliment :cool: ), unforunately this ugly thing called "work" got in my way and I had to make a hurried exit. So much to digest, and I felt it all as I ran back to the car.

Next time, a relaxed dinner with "J", and more time to digest.

A.

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Dropped by for lunch yesterday with Daddy-A and I must say I really enjoyed everything about Nu.

Nice pics canucklehead! I still havn't gotten mine off the old camera but I'll just say they look like yours and be happy heheh. Lordy I'm lazy!

"There are two things every chef needs in the kitchen: fish sauce and duck fat" - Tony Minichiello

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Gym Crush boy is taking me here on Friday for my birthday. :cool:

I already know I want to try the foie gras croquettes, the chicken wings, the marrow dish, and the pork belly. And the oysters. And the cheese-filled crackers. It'll be hard for me not to order one of everything on the menu. I'll be sure to take pictures!

Edited by Ling (log)
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I already know I want to try the foie gras croquettes, the chicken wings, the marrow dish, and the pork belly. And the oysters. And the cheese-filled crackers. It'll be hard for me not to order one of everything on the menu. I'll be sure to take pictures!

Try the lemon tart, too. You'd dig it the most.

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Well I haven't received a response from my email reply (yet?), but I have some questions regarding Nu's Thanksgiving 3-course (to all those invited who were on their mailing list) if any of you or Leonard himself has more information about it. I was wondering what the menu was, the prices, and when lunch ends and dinner starts at Nu. :smile:

Edited by rêvasser (log)

One cannot think well, love well, sleep well, if one has not dined well.

Virginia Woolf

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^Wow, that's high praise! (But most likely very well deserved. I just checked the Bouchon cookbook and I think the recipe needs an additional 1/4 cup lemon juice, with the sugar, butter, and egg amounts listed remaining the same.)

2nd dessert that caught my eye was the nougat and chocolate tart--anyone tried?

Edited by Ling (log)
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^2nd dessert that caught my eye was the nougat and chocolate tart--anyone tried?

My friend had that and it was also very good but the lemon tart was a standout for me. I guess it boils down to if you are craving chocolate or lemon...

Alex

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Gym Crush boy is taking me here on Friday for my birthday.  :cool:

I already know I want to try the foie gras croquettes, the chicken wings, the marrow dish, and the pork belly. And the oysters. And the cheese-filled crackers. It'll be hard for me not to order one of everything on the menu. I'll be sure to take pictures!

Don't forget the shortribs Ling.

I heard Leonard telling the next table to us that they were to die for.

Wish we had heard him before we ordered!

Next time round.

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The posts upthread seem near-unaimous in praise of the sexy room and food at Nu. Last Tuesday, following the mid-day meal, however, one couple apparently took matters into their own hands while simultaneously taking the meaning of Nu to another level.

"It must have been a great lunch." So began a report regarding said couple having relations (actually, each other) in the women's washroom. Management handled the matter discretely, and--much like the television ad--the toilet seat was safely returned to its preferred horizontal position.

What to call this spontaneous reaction to quality food and drink? Short Rib Viagra? Second Marrows Bridge? Tarte Sátan? No, staff, it seems, are happier with an appellation that references both the romance of aviation while also paying homage to Nu's older sib: 'The C-Level Club'.

Edited by jamiemaw (log)

from the thinly veneered desk of:

Jamie Maw

Food Editor

Vancouver magazine

www.vancouvermagazine.com

Foodblog: In the Belly of the Feast - Eating BC

"Profumo profondo della mia carne"

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