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viva-la-sous-viderichmondSince December 7, 20065 Reviews
Average Rating
3 (3)
  • Food3 (2.8)
  • Service3 (3)
  • Ambiance3.5 (3.6)

Reviews

Displaying 1 - 5 of 5 Reviews Found
Glowbal Grill and Satay Bar1079 Mainland Street, Vancouver
Bastardized Glowbal Cuisine
Submitted Wednesday, May 23, 2007 - 5:12am [Dine in]

The evening kicks off with putting my arms on the table and feeling the cheap PAPER table clothes rubbing against my arms. Given if it was a neighborhood dinner serving meat loaf for eight bucks, I would not have protest. Having to pay for $30-40/per main course, I would be expecting a decent amount of class.

Service consist of ill manners. Ladies first does not exist, water is not poured until summoned. Can we all agree a Mohawk hair cut is inappropriate for a front of the house staff?

The breadbasket arrives, with three condiments, nice attempt, however the Hummus is "off", sour, unservable, gone bye bye. Maybe a better idea to stick with just butter and balasmic/oil afterall.

Next, the antipasto platter, what was meant to be a fine selection of appetizers from the a la carte menu came to the table as a large quantity of unrefined culinary achievement packed messy onto a platter. Of the bountifully , The two things that I truly enjoyed were the fresh buffalo milk mozzarella and the grilled Jar artichoke, both of which underwent the LEASE AMOUNT OF INTERVENTION from the kitchen. Open a package and put it on the plate so to speak.

Everything else that involved any form of skillful cookery was a complete disaster.
Starting from the Duck Spring Rolls wrapped with thick heavy chewy bread like dough served with a watered down JAR plum sauce, to fishy crab cakes whom were too salty to swallow. Also on the platter was an Asian Braised short rib as dry as beef jerky and Prawn Tempura Levine by the power of baking soda. Salmon Gravlox was far from standard, being completely cured with nothing but salt. No spices, no herbs, no love, and barley edible. To compensate they put some form of dill yogurt. Finally, Diced tofu with caramelized onion, I just cannot see the connection there.

The dinner stop from here on, I had no more courage to try anymore items off this menu.

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Closed
Parkside1906 Haro St., Vancouver
A truely remarkable dinning package, well worth a try!
Submitted Thursday, March 29, 2007 - 12:39am [Dine in]

I was recommend to sample dinner at Parkside by a fellow food-loving friend. Locating it was an adventure, as it was in a hidden location by a residential neighborhood on Haro st. by Deman.

Walking in the Room was very pleasant. Modern materials and design mixed with elements of traditional fixtures seem to have made the room never out of style yet cozy, and not overly intimidating. You can get a slight feeling of the energy of the kitchen through the sand blasted glass window, as it was hidden yet showcased at the same time.

For having three coursed at $45 the food is superb. Relatively well written menus with a wide array of choices that would please most dinners. Having said that, the food that arrived on the table fell nowhere short of expectation. Simple clean flavors not overly complicated to the palate.

For example, a salad with an egg, a simple dressing, and chicken liver. It is a very simple array of ingredients, but when the egg is perfectly poached, and chicken livers are beautifully seared, and the salad is as fresh as can be, it all works together to becomes a very good eat. It is nothing overly fancy, but the actual cooking is executed properly. That is what’s important. For the price you pay, they give you skillfully cooked tasty food. This goes for everything that comes out of that kitchen, expect the risotto fell short.

Service was quite decent, friendly and most of all genuine. Staff is relatively knowledgeable, and professional. I simply walked away from my table after dinner and the staff, with no questions, knew which jacket was mine at the coat check and automatically handed it over. Note that the restaurant was completely full on that evening.

Overall a very pleasant experience, and I would recommend to anyone who is dinning within a $50/per person budget. I would rank Parkside comparable with restaurants like The Pear Tree.

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Kirin Seafood Restaurant7900 Westminster Highway, #200, Richmond
The example of quality cantonese Dim Sum
Submitted Monday, February 12, 2007 - 5:52pm [Dine in]

I have been at Kirin for dim sum a numerous time, and it has never failed to meet the expectations. ingredients used are always fresh and high quality, and the execution of cooking is flawless, no matter how busy it is, the food is always the same standard.

Nothing brings me more pleasure to see a real goodies inside a dumpling when you bite into it. Nice chunk of scallop pack tightly inside the steamed pea shoot dumpling, and fine hairs of shark fins in you chicken buns. The shrimps they use is always crisp, sweet and succulent, and the Rolled stuffed rice noodle is always made fresh to order. You can truely see the discipline of a proprely trained kitchen staff from within the food.

The room is clean, tidy, comfortable, but not intimidating. For a Chinese restaurant, it's as professional as you can get. I must also make a note, the fact that it is not expensive for what you get. The price is not very much higher than other restaurants with 1/2 the quality and 1/4 of the cleanliness. (At lease for lunch- dinner is a touch pricey)

For a general perspective comparison, the media's commonly praised Sun Sui Wah and Hons is a complete disaster compared to Kirin quality of food.

Reservation is a must for sat and sun Lunch.

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Closed
Chef And The Carpenter, The1745 Robson Street, Vancouver
Highly recommened for a casual classic Haute Cusine dining experience
Submitted Thursday, December 14, 2006 - 1:12am [Dine in]

Walking into the resturant you immediatly feel like you are taking a short trip to France and dining in a small neigbourhood resturant. The room is dated but in a positive way. it gives the intimate cozy and classic french feel. Simple, clean, honest home style service with a hint of profesionalism.

The Food is a prefect example of classic old school french food. Sure it lacks modern refinement, but it is what it is.

Starter Meat pate' looked simple, but given in generous portions. It's realtively fresh, and definally home made. Little bits of green peppercorn running throguh it was a nice touch. It's not any magical WOW food, but you just can't go wrong with a classic like so. A Litte baguette, gherkin, glass of wine, and life is good.

Main courses was served piping hot. Veg and starch on all plates were boringly the same, but it was all cooked prefectly. I can see the beef was seared in a nice hot pan and flip over, threw into a 500*f oven. It wasn't the modern scientifical low and slow cooking with evenly colour meat, but it's carmelized fast cooking just like it would have been done years before, and for the method applied, the meat was cook just right.

First time I saw sweetbread being seared and roasted whole. Again lacks a bit of refinement but I was still quite tasty and hearty. It was cooked to prefection when it got to the table but soon carried over to be slightly overdone. Again the 500*f fast cooking comming into play.

Sauces were very impressive (for old school demi glace sauces), good balance with body and depth. Although I didn't see any bone marrow in my so called bordaliaise sauce. The calvados cream sauce for the sweatbread is MONEY. Best Cream base sauce I had in a long time.

For the price, the evening was quite well spent. Pretty decent classic fundamental french food in a cozy classic french dinning enviroment. Simple good eat.

Highly recommened for a casual classic Haute Cusine dining experience.

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Provence Marinaside1177 Marinaside Cres, Vancouver
$hitty seafood ???
Submitted Wednesday, December 6, 2006 - 10:53pm [Dine in]

I took my lady to lunch on a nice sunny weekday wanted to find a nice patio. Decided to give Provence a shot.

Straight to the point, calamari salad - A sloppy pile mix greens straight out the the box with a simple dressing. At lease show a little effort to add something else to JUST BOX GREENS ? Crikey, throw in some cucumber or tomatoes for god sake. Just show a LITTLE love please?

Next to the bare bone salad was another sloppy pile of fried calamari next to it. Oddly enough was coated with a bread crumb mixture which was more like a bland shake n' bake compared to the standard crispy corn meal flour mix that one would come to expect.

Next we had a bouillbasse, A classic dish. With a name like provence who does mainly seafood, you would expect them to bang it out with no problems. Sadly mistaken, Broth was weak and slightly fishy (not fresh), all the protiens were all way overcooked (to the point of rubbery)- maybe they need to do so in order to pasturized the old fish to make it safe to eat??? The Fatty farmed salmon turned out to be the most palatable fish because with the high fat content, it was most susceptable to being over cooked. And Boiled ahi Tuna in a boubillase ? Rubber ball scallopes ? WTF ? enough said .... At lease they made their own Mayo for red pepper Aioli, I'll give you that much.

After the lunch service, I saw most of the kitchen staff walking in and out freely from the front main entrence of the resturant with cigarettes in their hands. To me, not very professional. Service wise, most of the guys have their aprons 1/2 falling down. Again, not very professional.

Conclusion - when it saids calamarie salad on the menu, they mean just salad, and just calamarie, nothing more, nothing less. As for Bouillbaise, if a real michellen star chef saw what I saw, he would put his foot in someone's ass quicker than a bunny.

Oh and did I meantion they meduim rare (1/2 baked) bread then used for panini ???

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