I agree about La Quercia. How about Adesso instead? Its downtown, has nice outdoor space and prix fixe menu. We like it.

Thanks so much.

What are the other two?

Saw this today in Richmond and bought it because I remembered "something" about it on CH. Unfortunately I didn't remember that it wasn't considered that good : (

My kid's birthday choice: Zakkushi (meat on skewers) on 4th Ave followed by frozen yogurt at Scoop across the street and a few blocks up. The have a fussball table.

You might already know this, but I was surprised how much better dried chickpeas (treated as in this recipe) are than canned.

This chickpea, greens and chorizo dish is awesome. Made it with collards instead of kale and cooked it a little longer.

http://www.nytimes.com/recipes/101451...

Hey, I checked out this thread because I'm making that recipe tonight and was wondering which chorizo to get. Did you make it yet?

Chocolate mousse in demitasse cups? Bit of whipped cream on top.

Buckwheat crepe batter benefits from standing around for a while and is darn tasty but might be more suited to lunch for dinner or dinner for dinner as they go well with savoury fillings, but lemon and sugar are god too.

http://www.davidlebovitz.com/2007/07/...

This sounds interesting. I usually eat the one above raw (or plain leaves roasted with oil) but do you roast it with the tahini on it too? Does it get crispy?

Duso's on Granville Island carries it.

Thanks, I knew I'd seen something about it somewhere but clearly my search skills fell short. I take it you haven't been yet?

Costco (in Vancouver) had whole beef tenderloins last week (and usually), but they also Angus beef ones which I hadn't seen there before. Quite a bit more $$ so I got the regular (AAA). Anyone tried the Angus?

BTW I too wish this thread was just Vancouver as I think Costcos are quite different from place to place as well as the value relative to prices available generally in the local area.

Anyone know the name of the new place? Has anyone been? I'm not sure its exactly what that part of town needs but I'm curious nonetheless.

Happy New Year.
We've always enjoyed Zakkushi with kids and we're not the only ones: there are often other families there if you go when it opens. The booth at the window is good for containment purposes if the littles are little. Quite a lot of pork and shrimp on the menu if that's a problem.
We recently discovered Nuba (a little behind the curve) and the kids really liked it too. As a bonus it introduced cauliflower into their limited veg repertoire. Mind you they aren't that little anymore.
Interested to know what you decide.

Hey, I checked in on Faubourg today and they have several moussy ones, including a fruity one. The only problem: I've never bought anything there so I don't know if they are any good...
http://www.faubourg.com/

OK I know the controversy, and yes, this one will be lamb (although I grew up with beef).J
I'll be making a large amount for 25 guests who are feeling nostalgic. Normally I might think of braising lamb shanks and shredding the meat, using the drippings for gravy etc but I can't fathom dealing with that many shanks in my under-ventilated kitchen. So then there's the thought of using finely cubed shoulder, but now I hear many folks just have expectations of shepherd's pie being made with ground meat. What do you think? Should I braise a few shanks just for the gravy aspect? How much meat? There will be plenty of appies, salads and sides, but this is the main "hot" course.
Thanks so much.
Oh and any great recipes appreciated!

Know what you mean. Last year we had one from Thomas Haas that was indead too chocolately/heavy after our dinner. Delicious but still...
I wonder what Patisserie Bordeaux might have?
Otherwise its back to the ice cream (sorbet) bombe situation.

We always have duck breast. Its unusual, or at least not daily fare in our house, but kids love it and you can cook the small ones and only as many as you need. Not sure what to do about the folks who don't eat meat, but maybe its better than looking at some huge roast. We serve with wild rice, mixed vegetable (carrot, parsnip and turnip in orange sauce) and some sort of brussel sprout salad or roasted.

This is the recipe we love (use tea bags instead of loose tea and you wont have to strain).
http://www.epicurious.com/recipes/foo...

I forgot to add Dan Japanese on Bway. Everything fresh and very carefully prepared.

Broadway: Cafe Delite (D'Lite?), pretty good laksa and also clear chicken noodle soup (specializes in Hainan chicken). Its right across from Young Brothers, my favorite produce store in the 'hood. Al Basha is also there and had a good and cheap felafel there recently.
We've had some fun family meals at Nuba.

Second Tokyo Thyme, Hitoe, Cafe Regalade and La Buca oh, and Thoma Haas. Not a huge fan of Quercia or Ghianda.

Curious about Bibo: I had a good lunch there (but it was a little suit-y). What's it like at dinner?

Well at least you knew there was a MacDonald's in the Village. There certainly wasn't in "my day."

In the Wesbrook Village, the new development near Save-On Foods.

I had a great chive-stuffed pancake at the new Taiwanese noodle place (Chef Hung?) at UBC Westbrook Village. Can't comment on the noodles as I think I ordered poorly, but the pancake was great: crisp on the outside and loaded with chives and garlic on the inside.

Those chickens are amazing (and ginormous).

Yes, by the way, I do really like the recipe with the buckwheat AND AP flour. THe buckwheat definitely contributes to the savouriness of the crepe. Great with spinach or mushrooms, cheese and ham.

We went in November a couple years ago and most things in Tofino were open. NOt sure about Uclulet. Dying to go back, so looking forward to other responses and your updates too.

http://chowhound.chow.com/topics/731046

My local crepe place makes awesome 100% buckwheat crepes but when I tried they failed. According to the French owner, home cooks need to add some wheat flour for good results. Something to do with their commercial griddle's heat.
This is the recipe I tried that crumbled: http://www.bonappetit.com/recipes/2010/02/basic_buckwheat_crepes
This is a easier one, but it uses a lot of AP: http://www.davidlebovitz.com/2007/07/...

That place is so awesome!