lunchslut's Profile
Where is the wow factor on Hawksworth?
We went to Hawksworth last week as a group of six. The room was beautiful. The crowd was sophisticated. The service was attentive and impeccable. Dishes, unfortunately, were hit and miss. Started out of the gates with fabulous wow factor salads and appetizers (Octopus salad special had a brillant balance of smokiness, heat, acidity and textures) and downgraded to ok entrees with a few at the table being big disappointments. My bacon wrapped duck, wild rice and edamame entree (another special) tasted like a Lean cuisine (something tasted artificial in there). It was way too earthy to be palatable and I could not finish the plate. The biggest disappointment by far were the desserts. The dessert menu, oversimplified down to four key words per item,, needed elaborate explanation by our waiter to make any sense. As a table of six we ordered almost the entire dessert menu and except for a plate of macarons, there was nothing memorable... Ok one thing - - the spearamint gel accompanying the chocolate ganache reminded me in taste, appearance and texture to gel toothpaste -- but that was not memorable in a good way. I really really wanted to love this place especially given the start of the meal. We may return in hopes that the next time the brilliance would be carried through the whole meal - though the second time we will order much more cautiously.
Shizen Ya in Fairview - Light at the end of a long dark tunnel
Shizen Ya recently opened on West Broadway/Fairview has introduced a bright light of hope in a neighborhood littered with sushi extremes ( a neighborhood which boasts Tojo's but is yet surrounded by a sea of sub par cheap "scary" sushi joints). I have bought a lot of sushi that has made it directly to the trash on the strip from Cambie to Granville...
Shizen Ya boasts healthy, additive free, vegetarian friendly sushi (think brown rice and rolls filled with veggie and greens) yet does not compromise on flavour and does offer fish and meat dishes in addtion to the abundant veggie options. Qualtiy and fresheness are not compromised and the menu items are consistent with the greater care that comes with other moderately priced Japanese run establishments.
Be warned, this is is not a destination joint - unless you are stuck with a pesky vegetarian... and if you are even remotely offended by the idea of brown rice just don't bother...
It is, however, the much needed moderately priced sushi place the neighborhood has been lacking.
Best Persian Lamb?
There are a lot of Persian dishes with lamb. Braised lamb shank over dilll and fava bean rice (Baqala Polow ba Macheh); the working man's lunch -- simple tomato lamb stew with potatoes and chick peas (Abgusht); and the working man's breakfast - lamb head breakfast stew (Kaleh Pacheh) -- to name a few.
The majority of red meat koreshts that you see in Persian restaurants were originally made with lamb. My favourite red meat koreshts are Koresh-e-qeimeh (lamb or beef stew with split lentils), Koresh-e-Bedmjan (lamb or beef stew with eggplant), and Koresh-e-gormehe-sabzi (lamb or beef stew with fresh herbs).
Unfortunately, traditionally Persians only go out for kebab and many of the restaurants, supported by the local Persian community, have sub par food when it comes to dishes that are not kebabs. Cazbah, Zeitoon in North Vancouver and Shiraz in West Vancouver are the ones my Persian parents like. I am partial to Yaas Bazaar because you see what you are gonna get but to get truly outstanding you need to make some Persian friends.
Best Persian Lamb?
The picture shows lamb kebabs. By "Persian style lamb", do you mean Persian lamb kebabs specifically? Lamb is a common meat in Iran, it is prepared in may types of ways....
Good food/chocolate/treats/snacks to bring on a plane for friend in another province?
Xoxoclat on Burrard near 7th has some unique chocolates and flavours which will amuse friends e,g. Westcoast breakfast which has coffee and bacon. Not for all but will get conversation going,
Chocolate Arts has beautiful handmade pieces (the Westcoast native carving medallions have served as a thank you gift to many in the past) and have great depth of flavour to their chocolates,
Thomas Haas chocolates has a reputation that goes beyond Vancouver. They very good but not cheap.
Milesean In Aldergrove has caramel sauces and chocolate brittles that are to die for. I have seen their products at Edible BC.
What did you have for breakfast today?
TwoScottish oatcakes with butter and raspberry jam and a large mug of coffee.
Backup plan for Vij's?
I second Suika if a unique Japanese experience is a appropriate replacement for an Indian one. If you really want Indian food Vij has a far more casual restaurant next door to Vij's called Rangoli. and four blocks away is a Maurya (on Broadway near Fir). Maurya has traditional North Indian food in a nice space and is in the same price range as Vij's.
Siena and Cru which have also been recommended are solid. Siena does not do reservations and can get line ups with the pre-theatre crowd. Cru's main attraction is its wine list.
Sauce for leftover braised beef in ravioli .
Unfortunately the broth is all gone but will save some from the next batch...
Except for pho and Asian foods, star anise is not one of our go to flavours. I am looking for more of something to complement and would not be upset if the flavour profile shifts.
Any purveyors of really good baklavas in Vancouver city proper ?
Laleh Bakery at 130 on 15th St. and the bakery across from Cazbah on 16th street (same block) have good quality fare. Not familiar with names of various types of baklavas but should warn the baklavas are popular throughout the Mideast and Mediterranean region and each country claims their own. These ones are Persian bakeries. (Yek Yek is a Persian grocer and Yasmin Halal is Arabic)
Sauce for leftover braised beef in ravioli .
Would love suggestions on what sauce we should use for ravioli made with leftover braised beef.
We made homemade pho stock and have saved the braised meat from the process. The meat is from oxtail and short rib and is flavoured with star anise, cinnamon and black pepper. The recipe we used suggested using the meat in ravioli but given the spices used in the pho, I am not sure our favorite go-to sauces would complement these flavours.
Ideas and alternate suggestions?
Any purveyors of really good baklavas in Vancouver city proper ?
Like other foods, quality is related to freshness and good quality ingredients. You are not gonna get that from retail stores that get weekly deliveries from the bakeries in the burbs. If you want good quality baklava you will need to go to the source.
anyone making their own tortillas?
I just noticed that the flour tortilla of my Tacofino taco had the same texture and imperfect shape of my own homemade tortillas...
what do you buy at Whole Foods?
Healthy, portion controlled (by me) lunch from hot bar
Roast whole chicken
Organic garlic
Miscellaneous desserts
House brand (365):
-Organic flour
-Panko (has nice large crumbs)
-BPA-free canned beans
-Demerra sugar
Breakfast that knocks your socks off
Mmmmm...duck hash with sauteed wild mushrooms, thyme, potatoes cooked in duck fat, tossed with diced Oka cheese, arugula, with a poached egg on top...
Saving flavourless Bolognese sauce?
Thank you for all the great advice. The problem is not that the sauce it is watery but that it tastes watery ( i.e lacking depth, complexity and intensity of flavour).
Salt and lack of tomato paste are definitely not the issue but I like the idea of adding soaked dried mushrooms or porcini powder and trying more tomato paste after intensifying the flavour by frying it first.
The lasagne and chili ideas are fantastic and that's what I 'll do with it once I add a bit more flavour.
Saving flavourless Bolognese sauce?
DH's work night attempt to whip together a free style quick bolognese sauce has ended up in a less divine sauce. Now the questions remains is how to save the leftovers
The ingredients were simple ground beef, sausage meat, oregano, drained tomatoes, pureed tomatoes, tomato paste, and garlic. The sauce ended up tasting a bit watery and lacking intensity. A bolognese can be the base for so many other dishes. What would you do with the leftovers?
What to serve with Jerk Chicken
Baked and caramelized plantains or steamed snap peas?
anyone making their own tortillas?
The only place I have noticed making their own tortillas is the food truck Tacofino...
When do ethics come to play in your dining decision?
A local restaurant owner was part of a tax scandal. They had purchased accounting software which randomly removed cash sales to create the impression that they had much lower revenues. They were caught and fined and the list of restaurants was published in the paper.
We loved the food and the restaurant is close to our home but we could not make ourselves go there again. They got all the benefits of conducting business in our community but tried to shirk out of their obligations. Our friends feel the same. It has been 8 years.
Quality local restaurants that are in the same price range as chains.
Was thinking European/Continental/Fusion. Just thought it would be nice to ba able to pull out a list of alternatives next time someone tried to organize a meal at a chain.
Macarons in Vancouver?
Cafe Fauxborg now has macarons as well...won't pretend to remember what the P. Herme ones tasted like but these are nice --intense flavours and not too sweet.
Phnom Penh Renovation --any details?
Anybody have details on the renovation going on at Pnomh Penh?
South Granville Eating
@Sam Salmon. Ok my bad, I was searching for an example and my aged brain went back to far. Meinhardt's Dean and Deluca rip was a first in Vancouver and first place I remember to have the one-stop shop "gourmet" experience. I won't bore everyone with the list of all that has come to Vancouver since that time.
I am glad that you have had a good recent deli experience. They have always had the best prepared deli food in town (IMHO) but shortly after the Arbutus closure we found that they were skimping on their usually high quality ingredients and after a few disappointments we started avoiding everything but the roast chicken and curries in that section.
I live in the neighborhood and we go into the shop at least once every week -- mostly because we are too lazy to drive and prefer to walk to get just a few ingredients.
I do miss their heyday when I could impress friends with their amazing flower arrangements, was inspired by their deli foods and bakery, and found myself willing to pay their huge premiums to try that amazing item I had never seen before.
South Granville Eating
Live in the hood and agree with most of the comments here. I would add Rangoli (Vij's casual and much more accessible room next door) and Meinhardt's Fine Foods. Before I get flamed for the latter, I just need to qualify that I agree that this place is over priced and yes it is on a decline and yes you can get most of the things here at a number of other places in the city for a much better price. But that was not always the case and Linda Meinhardt was introducing fine food to the city back in a time when the concept of fresh pasta was new and exciting. Meinhardt's deli does make wicked curries and surprisingly the are very good value. Ten bucks for a double pack of two curries and rice which should make at least dinner for two and one lunch. Picked up when fresh they will not disappoint.
Quality local restaurants that are in the same price range as chains.
Over the last few months we have gone to several established Vancouver restaurants:
Brix, Les Faux Bourgeois, and Pied-a-terre. What am struck by these restaurants is the reminder of how good their food is and how similar their price points are to the higher end chains (Cactus Club, Earls, and Milestones).
What are other local restaurants that are in the same price range as chains but that surpass them in food quality, service, and ambiance?
Glowbal advice
Brunch at Glowbal is decent and patio is nice in the summer/spring. It is one of my mom's favorites for Mother's day brunch.
I used to work nearby and they had a $10 express lunch ( in and out in 45 min on weekdays) aimed at local workers which we would sometimes go to. They did better with Brunch.
What do you do with Spam?
Hawaiians make Nigiri sushi with it. Koreans put it in Kimbap (Korean version of maki sushi) I use them as door stops.
Looking for inspiration for green beans
How about Szechuan style " dry fried" spicy green beans.
