REVscene - Vancouver Automotive Forum

Ronin · 10-30-2013, 10:08 PM

No, I didn't this time around because I only had a little time and wanted to try some of these new British restaurants. I did visit a few Indian places my last few times in London and it's like everything else...there are good restaurants and there are bad restaurants.

The old saying where ethnic food is far better than British food in England isn't true anymore. Yes, there's still plenty of very, very bad British restaurants serving the sort of stereotypical English fare that everyone likes to make fun of but more people care about what they eat these days in the UK and more good food is accessible to more people. It's not all Gordon Ramsay and whatever...there's now good, reasonably priced British food.

Ronin · 11-12-2013, 12:17 PM

Couple posts recently.

This is a rather mediocre Chinese restaurant I went to in London, Hung Tao. It looked legit from the outside and the menu was pretty good...

Blog post: Hung Tao Restaurant ? London, England

=====

And this is La Mezcaleria, a Mexican place on Commercial that opened up in the summer.

Blog post: La Mezcaleria

Obsideon · 11-12-2013, 08:14 PM

oh my ... that cheesiness

Mike Oxbig · 11-12-2013, 08:17 PM

Walked by La Mezcaleria on a afternoon and wanted to try it but it opens at 5pm

Ronin · 11-13-2013, 03:10 PM

Yeah, I believe it's a dinner-only spot. It's bumpin', though...live music and a buzzy crowd. I'd recommend it.

Ronin · 11-16-2013, 10:28 PM

Just had a totally awesome dinner at Longtail Kitchen in New West. Not from the usual menu but a special sort of pop-up menu. It's after the restaurant has closed to the public. A really great menu for the chef to show off his creativity and attention to detail. Can't wait to post the pictures in a week or so.

Ronin · 11-18-2013, 03:25 PM

Spent a day in Copenhagen, Denmark, taking pictures and searching for a good restaurant with pickled herring. I ended up at Hereford House, on the Nyhavns.

Blog post: Nyhavns Hereford House ? Copenhagen, Denmark

Ronin · 11-27-2013, 03:28 PM

My latest food adventure is a little less glamorous than usual...but features bacon the way it's supposed to be. The fries, they blend so perfectly. The cheese up in here...is GOING HAM.

DAYUM DAYUM DAYUM

Blog post: Hump Day Quickie: Five Guys Burgers and Fries

Ronin · 12-02-2013, 11:46 AM

New post over at Vancity Buzz on Rajio Public House. Graeme S and a friend joined me at the newest Kingyo izakaya and we chowed down on...well, a lot of things.

Mike Oxbig · 12-02-2013, 11:54 AM

^ I was there last week, the wall lamp with the doramon looks cool.

Should go check out Suika next, i believe they are own by Kingyo izakaya too.

Ronin · 12-02-2013, 12:01 PM

They are...Kingyo, Suika and now Rajio are all under the same group.

Ronin · 12-05-2013, 02:35 PM

Was invited to a media dinner at Francesco's, an Italian restaurant on Burrard near Japadog. Had an amazing time...it's one of those old school restaurants with a seriously trained wait staff and classic Italian food with a modern twist or two.

Blog post: Francesco?s Ristorante Italia

Jer3 · 12-05-2013, 07:56 PM

about your post at rajio, the thing that looks like takoyaki could be satsuma-age. its made from fish paste but different japanese restaurants tend to make them differently. some more airy while some others more firm.

Ronin · 12-05-2013, 10:47 PM

It's definitely more firm. Yes, definitely the texture of fish paste.

Wow, you really read all that, huh?

Ronin · 12-12-2013, 11:44 PM

Working on an exciting new project soon.

What do you guys want to know about the Vancouver food scene and culture?

Mr.Money · 12-13-2013, 12:38 AM

^^...food trucks worth or NO?.

Mike Oxbig · 12-13-2013, 12:39 AM

Quote:

Originally Posted by Mr.Money

^^...food trucks worth or NO?.

not really... i feel like im paying 20% more for my food each time i buy something from the food cart. All hype? Need Ronin to confirm.

Ronin · 12-13-2013, 01:25 AM

Depends on the food cart and depends on the food. If it's awesome, it will demand a premium, especially since most food carts are downtown. If it isn't, then it isn't worth it. It's hard to say "worth it" or not. It's not like restaurants don't mark up their food beyond the cost of ingredients. Sure, food carts don't pay rent but they have costs as well.

I mean, is Cartem's worth $3 a donut when Tim Horton's has them for less than a buck? It all depends on if you're willing to pay for donuts that are awesome. If a food cart is expensive and their food tastes amazing, then it's probably worth it.

Ronin · 12-13-2013, 01:27 AM

I don't mean what do you want me to answer...I'm just a guy. What sort of things would you like me to find out from...the experts. Chefs, managers, people that are on the inside. Do you want to know how they conceptualize their menu? How they pick ingredients? What do chefs do all day?

Mr.Money · 12-15-2013, 01:17 AM

Quote:

Originally Posted by Ronin

I don't mean what do you want me to answer...I'm just a guy. What sort of things would you like me to find out from...the experts. Chefs, managers, people that are on the inside. Do you want to know how they conceptualize their menu? How they pick ingredients? What do chefs do all day?

yeah,the raw talent they have,the Love they put into their food,The Concept behind their own Idea,Time it takes for them to produce & receive you food after order.

i don't want to hit up a food cart & see it's a complete waste of time with a shitty product of overpriced Hype,then feel like idiot for believing it would be worth it,bottom line...bad food needs to be put in it's place.
Because i know Japadog has such a nice product i must know if there is others hidden trying to break the surface

Ronin · 12-16-2013, 10:15 AM

Quote:

Originally Posted by Mr.Money

yeah,the raw talent they have,the Love they put into their food,The Concept behind their own Idea,Time it takes for them to produce & receive you food after order.

Cool, I'll keep that in mind. If you guys have anything else you think would make for questions you'd want answered, let me know.

Mike Oxbig · 12-16-2013, 10:16 AM

Go to tojo's and talk to tojo, you might learn something to share with all of us.

Ronin · 12-16-2013, 10:18 AM

My latest food adventure takes me out to New West, back to Longtail Kitchen (which I first wrote about for Vancity Buzz) but this time, the menu isn't Thai. They close at 7 every day so now they're hosting small, pop-up dinner events at the restaurant. Either one of the chefs or someone that likes to cook (*cough* Culverin...) can rent out the place and host a night at the restaurant.

Tonight, we have a 4-course menu. Check it out here: Longtail Kitchen ? ?Midst of Autumn? Pop-Up Dinner

320icar · 12-16-2013, 10:20 AM

I'd like you to find out how much butter they put in each dish. I swear that's why food tastes so good at restaurants.

Also, if any chefs use bacon grease instead of oil

Posted via RS Mobile

Ronin · 12-16-2013, 10:25 AM

Quote:

Originally Posted by 320icar

I'd like you to find out how much butter they put in each dish. I swear that's why food tastes so good at restaurants.

Also, if any chefs use bacon grease instead of oil

Posted via RS Mobile

Very good question, thanks!

I'll be able to tell you guys more later this week after I get through a few meetings with some chefs but for now, just know that it's a documentary series.