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muggyVancouverSince November 21, 20102 Reviews
Average Rating
4.5 (4.5)
  • Food5 (5)
  • Service5 (5)
  • Value3.5 (3.5)
  • Ambiance4.5 (4.5)


Displaying 1 - 2 of 2 Reviews Found
Blue Water Cafe + Raw Bar1095 Hamilton Street, Vancouver
How Good?
Submitted Sunday, November 21, 2010 - 9:05am [Dine in]

I always look forward to this time of year because it's the 1 of the 2 times in the year that I visit Blue Water Cafe. To be frank I only visit twice a year because I'm not rich. If I need to spread my budget over the course of the year between other fine dining establishments and out of country food tours I would say twice a year will suffice.......
So we sat at chef Tabo-sans sushi bar. It helps that my mother knows him so getting served little tasters in between courses recommended by him made the experience much more delightful. Quiet and reserved it's amazing how slow Tabo-san moves with his knife but manages to keep up with tickets spitting out and keeping every dish consistent. I have to admit the sushi is good but overpriced.
What I love is the firsts and mains that Chef Pabst comes up with. Whether it's the ling cod, sablefish, halibut,
or live tank lobster they all seem to be perfect in every way. Everything from the sauce, center, and accompaniments it's all combined perfectly. I have never had a bad experience and the staff has always been great. I learned about eating raw oysters from one server, the kusshi is a great starter oyster, choose flavoring, grab the boot and slurp it up. The service at these prices is always the breaker for me. Going to restaurants that are "hoity toity" and "fine dining" and really expensive always bother me when the servers are snobby and make you feel uncomfortable. It's one thing when you go to eat a bowl of Pho for 8 bucks and get poor service, but spending 100 bucks and feeling uncomfortable because of the staff is another....... So it's always nice to have friendly staff at these types of establishments and Blue Water has friendly staff.
There's a reason why I go twice a year and I'll keep returning until Blue Water gives me reasons to do otherwise.

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Refuel Restaurant1944 West 4th Ave, Vancouver
Just my opinion .....
Submitted Sunday, November 21, 2010 - 8:30am [Dine in]

I was sitting at the bar in the open kitchen at Refuel when I had a revelation about food, so I suppose that's why I not only enjoy dining there but it's why I have this sentimental attachment to the place. Fuel was the first time I ever tried Foie Gras. It was where I was educated about how foie gras was made by the animal rights activists protesting in front of their doors. Was I bothered you ask? Not Really ...... I guess it's because I believe in human rights first and foremost and if we can't get that right in this world then we have no chance with animals....... hmmmm.... Just my opinion though.
Dining at Refuel was the first time I ever saw a patron order a double patty burger (patties are thick in case you've never had their burger) with fried egg and extra bun in the middle ( yes...like a Big Mac), added with a patty of seared foie gras (it may have had pancetta in it as well).
It's where I learned about amuse bouche, and really it's where I learned a lot about food in general. So sentimental to say the least, it brings me to my revelation. Good food...... and I mean truly great tasting food, 9 times out of 10 is not the healthiest. The revelation happened when I stuck a deep fried croquette stuffed with foie gras in my mouth. Things just don't taste the same without rich oils, sugars, salts, and whatever kind of animal lards melted in the deep fryer. My experiences at Fuel and Refuel have been nothing but amazing for me, it's not always perfect but then again we don't live in a perfect world. It's funny how a restaurant and food can make you do all this thinking and open doors to profound conversations of politics and personal feelings.
I enjoy sitting at the open kitchen bar and seeing the wonderful chefs make my food.
Chef Ted is always great to talk to. I have to say any executive chef that can make a hog head confit sound good has to be a place you need to visit. Hats off to chef Belcham.

Again this is all just my opinion .......

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