Toulouse Petit

Lineups. I can't stand lineups. I've expressed this sentiment over and over again. Hey, I'm all for good food; but if there is an excessive amount of people waiting for it, I tend to shy away. This is especially true when I have the kids with me. Just imagine their patience level waiting in line to be seated. This is what happened the previous day when I drove by Paseo. No can do, I just kept on driving. So you can see my apprehension about visiting another Seattle favourite - Toulouse Petit. They do take reservations; but not for breakfast. So my only choice was to show up early. That involved waking up, loading up the car and heading into Seattle from Bellevue. It was all worth it though. We got seated right away. By the window no less!

Besides being a great place to grab brunch, another reason we ended up here was the kid-friendliness of the place. As such, there was the usual crayons and coloring paper; yet curiously, there was no kid's menu. Hence, we had to order a regular-sized breakfast for my son. No matter, I was hungry anyways. The Classic Eggs Breakfast consisted of 2 eggs, choice of sausage, ham or bacon, hashbrowns and toast. My son decided on the scrambled eggs and sausage, which incidentally would've been my choices as well. Hey, might as well test the skill of the kitchen with scrambled eggs right? Well, the eggs were nearly perfect. They were folded nicely and fluffy. I would've preferred them just a smidgen less cooked; however, that is nit-picking. The house-made sausage patty was meaty and devoid of fatty chunks. It was not overseasoned where we could still taste the meat. The hashbrowns were the cubed fried variety and were seasoned with with cajun spice.

For myself, I had the Cured Pork Cheek Confit Hash which happened to be featured on Food Network's "The Best Thing I Ever Ate". Although I didn't make the breakfast happy hour price (which was the theme of that episode), it really didn't matter. I really needed to see for myself if it deserved the fanfare. Consisting of tender pork cheek, parsnips, potato, arugula, asparagus and chilies, this was an interesting hash. I mixed in the perfectly poached eggs and this was a very enjoyable plate of food. The best thing I ever ate? Well no. However, I can't deny that it was something a bit different and tasty. I found the pork cheek in this application to have a similar consistency as stewed beef tongue (which is a good thing btw). There were other flavours at work here other than the salty pork cheek. The bitterness of arugula and the kick from the chilies added a few other angles of flavour.

As for Viv, she decided on the Duck Terrine Benedict. Now when they say terrine, they meant it. Sitting atop the muffin was a thick slice of duck liver terrine with pistachios. And on top of that was 2 perfectly poached eggs and a wonderful Hollandaise. The terrine itself didn't exhibit much "duckiness"; yet it was still very good nonetheless. We thought it would be heavy in an eggs benny and it really wasn't. The main thing is that it was different. In fact, that was one of the highlights of this breakfast. We didn't eat the same ol' thing again, like bacon and eggs. Add into the fact that it was tasty while being in an eclectic environment with solid service, well we can see why Toulouse Petit is so popular. I can't wait to return for their dinner service.

The Good:
- Something a bit different
- Food is executed well (for what we tried)
- Service was attentive

The Bad:
- A bit pricey for breakfast (but was worth it IMO)
- There are no reservations taken at breakfast, prepare to lineup

Facing East Taiwanese

When Goose first moved down to Seattle, particularly Redmond, for employment in the high-tech industry, Asian food was only an afterthought. I remember him taking me to Noble Court for Dim Sum in 1999 and it was completely forgettable. To be fair, I was trying to hold up Vancouver standards for Asian food in a completely non-Asian place. Fast forward over 10 years later and the Asian food scene in Seattle, specifically in Bellevue has improved dramatically. With more and more Asians moving into the Emerald City and its suburbs, there are more legit places to go for Asian food. Hey, even the world-renowned Din Tai Fung decided to put a location at Bellevue Square. So after a relatively decent noodle experience at Boom Noodle (honestly, it was not bad with all things considered), I set my sights on Facing East Taiwanese Restaurant. That's right. Not only was I going for Chinese food in Bellevue, I was aiming for a specific type of Chinese cuisine. With all the Taiwanese joints available in the GVRD, you'd think it would be nuts for me to head to Bellevue for such food.

Well, I went in with an open mind and considering all the great reviews it gets, I did have high expectations. First of all, we had to try their drinks. Bubble tea and Taiwanese cuisine seem to go hand-in-hand. Well, just like what others have said, the drinks were very good. Rather than substituting sugar for flavour, the drinks here tasted like its description. For instance, the Mango Slush was like drinking a mango, while the Pineapple Slush was the same. The drinks were blended until smooth; yet there were still desirable chunks of pineapple in our slush. As for the Red Bean drink, I didn't ask Goose about it. Besides, I'm not a huge red bean fan (LOL).  

According to many of the reviews, the "must have" item was the Pork Burger. Reminiscent of many modern takes on an Asian pork belly slider, this was the real deal. Encased within a soft mantou was a large piece of melt-in-your mouth braised pork belly. There was a little of everything in there to tickle the tastebuds including white sugar, ground peanuts, pickled mustard greens, cilantro and a touch of sweet hot sauce. Combined with the inherent flavours of five-spice, soy and ginger from the pork belly, it was a veritable flavour explosion. This is really a must order. The next dish might seem odd to some people - Silky Tofu with Aged Duck Egg and Dried Pork Floss. What? Well, for the uninitiated, the preserved duck egg is indeed the black thing on top. The whole dish is finished with dried pork fluff and a thick sweet sauce. The result is something that is very tasty. The silky tofu acted as a blank canvas for the other flavours. The preserved egg has a unique sweet umaminess to it and when combined with the sweet sauce and saltiness of the pork floss, it created another flavour explosion.

Another suggested dish was the 5 Spice Fried Chicken with Basil. This is somewhat similar to salty peppery chicken except for the obvious addition of 5 spice powder. There was still some salty, peppery and spicy thing going on except with the addition of more flavours and of course basil. In this case, they used breast meat which made for slightly drier chicken and less flavourful in my opinion. This was probably one of the more average items we had at the table. Another appie was the 5 Spice Beef Wrap. In this version, it was really a wrap as the menu description implies. It was almost like a cone with thin slices of beef shank, onions and cilantro. I found that there was an overwhelming amount of cilantro and onion, where that was all I tasted. The pancake itself was very thin and crisp. Again, this was only okay for us. When at a Taiwanese restaurant, I guess the Beef Noodle is mandatory. So yes we got a large order with thick noodles. It arrived it a really large bowl with lots of beef broth. I found it to be pretty decent with some meat flavour, somewhat sweet and a small hint of spice. The noodles were al dente while the beef and tendons were super tender.

While reading up on Yelp, another one of the recommended dishes was the Spiced Pork Stew over Rice. I got the large order and it was a fair-sized portion for $4.95. In fact, most of the items on the menu are priced reasonably. This was a pretty solid dish. In fact, my son ate it, so it must've been good. I found the rice to have a good texture whereby it was soft while not being wet. The stewed pork was super moist and flavourful and when mixed into the rice, there was just the right amount of seasoning. Of course, the familiar taste of soy, 5-spice, rock sugar, ginger and garlic were quite apparent. For some strange reason, I added the Pork Chop on Rice even though we already had a pork and rice dish. We universally agreed that it was unnecessary since there was more than enough food already and the fact it was quite "meh". The pork chop was not really all that moist or tender. Furthermore, it was not really all that flavourful either. It exhibited some of the same spices as the stewed pork; but there was not enough to make the rice tasty. Served on the side was pickled mustard greens, half a tea egg and Shanghai bak choy.

For our requisite veggie dish, we had the Four Seasons Green Beans. Despite the appearance of very little ingredients and lack of colour, the beans were seasoned properly. Lots of garlic, onions, salt, sugar and a touch of spice made up for the lack of flavour from the pork chop. The beans could've stood to be a bit less cooked since they were slightly soft. At least we made use of the plain rice with this. In fact, the 3 Cup Chicken was another dish that went well with the plain rice. These were some of the largest pieces of chicken I've had with this type of dish. Consequently, the chicken was moist and tender. As for the seasoning, there was a good balance of flavours including a good amount of zing from the Shao Xing wine and aromatics provided by the whole cloves of garlic and fresh basil leaves.

As we were finishing up our meal, it was quite obvious there would be plenty of leftovers. I guess I forgot we only had 4 adults eating along with 3 kiddies. However, we kept eying the endless stream of the Fresh Mango with Shaved Ice passing by us to literally every table. Well, when in Rome... So we ended up with a small order, which was still plenty for us. The large is just plain massive. Atop a big pile of shaved ice was big chunks of ripe mangoes topped by mango juice and condensed milk. Despite its appearance, it was not very sweet. Rather, it was a refreshing end to a surprisingly good meal. We went in with high expectations and Facing East mostly lived up to it. Of course it isn't a mind-blowing experience (rarely anything is); but it was solid and considering the location, it is both authentic and a good value.

The Good:
- It can give Vancouver Taiwanese restaurants a run for the money
- Reasonably-priced
- Good portions

The Bad:
- Service is hurried
- Long, long lineups
- If you thinking parking lots in Richmond are insufficient, you haven't seen nothing yet

Lunchbox Laboratory

After a failed attempt at snagging a Cubano at Paseo due to the crazy ass lineup, we were in search for other eats. No fear though, I came prepared. Our backup plan was the Lunchbox Laboratory, which was suggested quite awhile back by Inspector Gadget. It has since moved from its original location and now occupies digs which are more spacious and modern. I never got a chance to visit their old place; but from all indications, the new place is not as divey nor has as much character. That was not a major concern for me since I had my son in tow and we were starving. So what's the deal with the Lunchbox Laboratory that I'd actually use up one of my meals during my brief stay in the Emerald City? Well, it is consistently rated one of the best burgers in Washington and in fact, the country. They only use Kobe Beef and organic kaiser buns from Essential Bakery. With that in mind, it somewhat explains the premium price on their burgers.

With window seat acquired and stomachs growling, we set down to ordering. I paid my respects to Dick's Burgers (even though I'm not a big fan) by going for the Homage to Dick's Deluxe which consisted of American cheese, honey-cured bacon, lunchbox onions and top secret burger sauce. One bite into the burger and that's when the grease started to flow. This was totally expected since Kobe beef ain't diet food. With oil and sauce dripping from the burger down my arm, I took bite-after-bite of seriously moist beef. It was more greasy than juicy per se; but the meat was not dry at all. I really liked the crisp bacon, it was low on the fat and heavy on the flavour. The bun was easy to eat and generally held the burger together until near the end where it disintegrated. 

For my side, I had the Mac 'n Cheese, which I promptly passed to my son. This was one seriously flavourful mac 'n cheese without the reliance on salt. It had a sharp cheddar taste while exhibiting some blue cheese hits. This was seriously cheesy and rich. For my actual side, I had the 3/16th Skinny Fries which were closer to crisps than fries. They were very crunchy and had no potatoness left in them. I did like them though, they were crispy all the way to the last one.

Viv ended up with the Smoker. No, she wasn't standing outside hacking a butt; rather, it was a burger consisting of Havarti cheese, honey-cured bacon, smoked pepper mayo and she substituted balsamic onions in place of the lunchbox onions. I gotta say good call on the balsamic onions. They added an oomph that really cut through the heaviness of the meat. And in the spirit of the sign out front which exclaims "6 pieces of bacon is just normal", there seemed like that much in her burger. For her side, she had a Caesar salad. A salad? Like that would really help cut down the fat of this meal. Anyways, for good measure, I added another side of Tater Tots because the table beside us seemed to be enjoying them. And I can see why, they were fried up perfectly crisp while being soft on the inside. Such simple pleasures in life. Burgers in general can be simple as well; but not here. The meat is rich, the toppings are tasty and plentiful. Health food this is not and cheap it is not as well. For me, I appreciate the quality of the ingredients that go into my food and the meat is indeed good here, as well as everything else. However, I can see how some people could be turned off by the pricing.

The Good:
- Moist Kobe beef
- Lots of quality toppings
- Comfortable digs

The Bad:
- Some people may not see it as good value
- Well, it's greasy (but I like it)

Boom Noodle

*Restaurant is now closed*

Out of nowhere, Viv thought it would be a great idea to head down to the States on the Canada Day long weekend. Well, that is not really a stretch except we were going to head to San Diego a little over 3 weeks anyways. Whatever. I offered up little resistance since we had Nexus and heading to Seattle meant we could do more eating! So, changing up things this time, we decided to head down after dinner. Since we had a relatively early dinner, Viv thought it would not be a good idea to not eat something before bedtime. Hey, I ain't gonna argue with that brilliant idea. Checking up on the late night dining spots in
Bellevue (we were staying at Goose's house), Boom Noodle caught my eye. Now, when one finds out it is a place where you can get Pho, Ramen and Yakisoba, it might send shivers up some peoples' spine. I was curious though and especially with one kid in tow, we needed kid-friendly late night eats.

Located in Bellevue Square, Boom Noodle is right next to its sister restaurant, C Sushi. With a hip decor and attractive non-Asian staff, it appeared I was heading straight down a path of noodle hell. However, we stuck with it and went about our ordering. I decided to go for the Shio Ramen as a comparison to what we have in Vancouver. And you know what? It was actually not bad. I gotta admit that I was expecting something less. It had all of the usual components such as bamboo shoots, corn, shiitake mushrooms and naruto in a chicken-pork broth. I found the broth to be rather salty; but then again, it is shio. It had lots of flavour and depth. The noodles were perfectly al dente and remained chewy throughout. Although there were some moist chunks of chashu, the leaner cuts were a bit stringy. It did have a nice meaty flavour though. I'm not afraid to admit that this was a decent bowl of ramen, even when compared to the ones we have in Vancouver. I also added a Soy Marinated Egg and it was more or less what is offered at most Japanese ramen shops.

For my son, we got him the kid's Chicken Pho. For $4.00, this was a very good value. Equivalent in size to a small pho at most other Vietnamese joints, this was more than enough food for him. I tried the broth and it was actually quite light (it could've used more salt). Despite the lack of initial flavour, it was high on fragrance, this was not a traditional beef pho broth (it is beef-chicken broth); but it was good in its own ways. There was a nice lemongrass note to it and natural sweetness. Add in the usual cilantro, lime, basil and sprouts with al dente noodles and again, I am not afraid to admit this was more than acceptable. Moving away for soup noodles, we also tried the Yaki Udon consisting of marinated chicken, fresh mushrooms, cabbage, red chilies, dancing bonito flakes. We omitted the chilies so my son could actually eat some. Even without the chilies, the udon was flavourful. I thought the udon itself could've been less wet and soft. Otherwise, the cabbage was crisp and the fresh shiitake added much Earthiness. Lastly, we had a side of Kimchi and this was a bit too sour. It had a moderate amount of spice and was crunchy though. Okay, I'm not afraid to put myself out there. It is so easy to pan a place like this since it does not look like or is run like an authentic noodle joint. But let's be honest here, all this talk about authenticity and "who" runs the place is plain silly if we do not focus on the food. For me at least, it was more than acceptable for a reasonable price.

The Good:
- The noodles are surprisingly decent
- Reasonably-priced kid's menu
- Non-typical noodle joint decor (although it is still spartan)

The Bad:
- Prices are on the higher side for noodles; but it is okay considering all factors
- The authenticity police will be sure to make an arrest (even though it was close enough for me)

Makoto

Authentic Japanese-run restaurants. If that sounds more like a joke to you than a statement, then you're probably well-versed with the Japanese food scene in Vancouver. It is true. In such a large city with predominant Asian influences, there are very few Japanese-run Japanese restaurants. And considering the plethora of "Japanese" restaurants, that is really too bad. Now, if you read this blog often, you know my ranting about how Vancouver deserves the restaurants it gets. What I mean is, that most people are not really all that concerned about authenticity, so a restaurant is not necessarily all that interested either if there are customers and they make a profit. I accept this and I am generally not crying foul about authenticity unless the food is not fit to eat. With that being said, I still enjoy a Japanese-owned and operated restaurant. The ones that I have been to are Ajisai, Tojo's, Takarabune, Octopus' Garden, Fuji and Toshi. Another one to add on the list is Makoto stashed away on Rumble in Burnaby South.

It's a small place run by some friendly people. We were greeted warmly and it felt very comfortable right away. As for the food, we started with the Salmon Sashimi, which at first, concerned us. When it arrived, the salmon had very little colour. However, one bite into the flesh, our fears were alleviated. It was fresh and very sweet. How looks can be so deceiving. Well, I should of known this since the pigment in the flesh is a result of what the salmon eats and is not indicative of the flavour per se. Next, we had the Volcano Roll, which looked much different than its description in the menu. What it turned out to be was a fried roll consisting of spicy tuna with scallops and tobiko topped with lots of sweet mayo and black sesame sauce. As a result, the roll was very wet and soft. Texture aside, the combination of flavours was quite good though. I really liked the sweetness of the scallops with the aromatics of the black sesame. We ended up ordering 2 dishes that the kiddies *might* eat starting with the Chicken Yaki Udon. I know a plate of fried noodles is not exactly the most exciting thing to talk about; but this was very good. The udon was perfect. It had a nice chewiness and bite to it while not being overly doused with oil. There was a good amount of moist chicken meat, crunchy snow peas, mushrooms and carrots with a small topping of pickled ginger. It was seasoned just enough so it was neither too salty or sweet. The kids loved it too and I ate the remaining portion of it since it was so good.

As for the "backup" dish, we opted for a rice bowl in the Oyako Don. This was a substantial amount of food with lots of tender chicken and nicely cooked egg on top of chewy rice. Now, it is always a welcome sight when the rice is properly drizzled with mirin and soy. However, there was so much in this bowl, the rice was completely soaked and becoming wet. The flavour was good; but there was just too much of it. Hence, it was very sweet in the end. Lastly, we got the Assorted Tempura for the kiddies. Let me rephrase that. We got the tempura batter for them. They are not so hot on the fried veggies; rather, they feast on the batter only. Maybe I should just ask for tempura bits next time... This was good as well - crisp and not too oily. From what we had, I can say we were happy with our meal. Nothing mind-blowing; but definitely a step above the generic Japanese restaurants that litter the Vancouver landscape.

The Good:
- Solid eats
- Friendly owner/staff
- Not dirt cheap; but reasonably-priced considering the food quality

The Bad:
- Again, it's not exactly cheap; but it is fair for the quality of food
- The place is very small, difficult for a large group

Hog Shack Cook House (Revisted)

Okay, it is no secret that I've been doing quite a few revisits to restaurants which I haven't been to in awhile. If there has been any significant changes, I end up putting up a new post while taking the old one down. However, some are merely an add-on to an existing post. This time around, I couldn't do either. You see, I've just recently been to the Hog Shack, so nothing has really changed all that much. Secondly, I really couldn't add onto the existing post since this was almost like a repeat of sorts with a whole bunch of new items. Somehow, it just seemed like a good idea to do a separate post. The actual reason I was back was due to Mijune's "birthday" event at the Hog Shack and subsequent dessert-a-thon at The Apron afterwards.

The deal here was we pay one flat fee and we would be presented an array of food to share amongst our tables. Miss Y ended up joining me since she and Mijune seemed to hit it off ever since they met. We were joined by Anita and her friend to complete our table of 4. Apparently, we are nearly at the bottom of the friend totem pole since we got our food last at the same time as another lowly table of bottom-feeder friends. Now I know where I stand with Mijune! So with practically every table finished eating while we were just starting, you can imagine the barbaric eating display we put on. Well, it is food meant to be eaten with our hands right?

So I'll start with the sides. Last time, I had concluded that the sides were probably the weakest part of the meal. So we'll see how they fared this time. The Corn Bread, served as mini-loaves were pretty much the same being crumbly and moist. It wasn't too sweet which is something I personally like. I would've liked more crunch from more cornmeal though. The Coleslaw was crunchy and had a decent amount of zing. It was creamy from the liberal use of mayo. Overall, an okay coleslaw. The same could be said about the Baked Beans. Much like last time, the beans were rich and slightly smoky. Naturally, it is plenty sweet due to the molasses. Now, saving the best for last, the Creamed Corn was the table favourite. We had none left at the end. The corn niblets were sweet and crunchy. They were bathed in a creamy sauce that was also sweet; but complimented the corn at the same time. Loved the consistency of it.

Moving onto the main event, we were presented a platter consisting of things not easily found in the GVRD. First, we have the Pulled Pork Pancakes. I know that the Red Wagon has them and Deacon's Corner does a version as well. Other than that, I personally do not know many places that have it on their regular menu. Starting with the pancakes, they were soft, fluffy and only slightly sweet. Sandwiched in between was a good amount of tender pulled pork slathered in just enough BBQ sauce. Just like last time, I found the sauce to be not as "deep" or smoky as I would've liked. It is more sweet and "zesty" (if that is the right word) than anything. I like the combination of pancakes and puled pork. For me, I think this is just as good as the one from the Red Wagon. It surely is bigger with one more layer.

Another rare item on the platter was the Chicken and Waffles. Now this is not usually found up here in Vancouver. Some may not understand the combination; but just google Roscoe's and you'll get the idea. Another winner in my books. For me, it was all about the fried chicken. Each piece was crispy and well-seasoned. Yet, the most important thing of all was that the chicken itself was moist and juicy - each and every piece. Combined with the sweet waffles, it was a nice contrast. The only thing I would've liked to see was a crispier waffle. The St. Louis Style Ribs that were on the platter were appreciably more moist and juicy this time around. Coincidence? Not sure. But I did noticed that the rack of ribs were more meaty and thick which could've helped keep the moisture in.

I've saved the best of last because I can't get enough of the Burnt Ends. These consist of slow smoked brisket which is cut up, sauced and put back into the smoker for another go around. The result is a very smoky, flavourful chunk of meat. The flavour burst will knock your socks off. This is a must try here. Once again, this is not a typical item found anywhere else in Vancouver. And this can be the theme of the revisit - foods that you can't find readily anywhere else. Unique items to our part of the world is what makes the Hog Shack special.

The Good:
- Unique items not normally found in Vancouver
- Two words: Burnt Ends
- Spacious dining room

The Bad:
- They cooked their meats from a raw state, can be dry for some people

A Taste of Ukraine

As I have said over and over again, for such a diverse city, Vancouver is pretty much dominated by Asian cuisine. Although there are many Italian and Greek restaurants to choose from, there is little else in terms of diversity. And let's not include North American food in this mix. It almost seems like other ethnic cuisine are under-represented. In a city as large as Vancouver, those "other" cuisines are indeed not very prevalent, even when there is a significant population of certain ethnic groups. For instance, according to the statistics for Vancouver, there are over 200,000 people of Eastern European origin. But then when one looks at the available restaurants that serve Eastern European food, there aren't many. If we break it down even further and focus on Ukrainian food, it gets even smaller. Heck, the most recent Ukrainian eating experience I had was from a co-worker who made authentic borscht. And no, it's not like what a Hong Kong style cafe serves. Now, I'm not going to profess that I know much about Ukrainian food. Heck, look at the options we have here. Other than perogies, cabbage rolls, borscht and kovbasa (kielbasa) sausage, I haven't had much "Ukrainian" eats. The last time I even had such food was from Hunky Bill's at the PNE (which I've done for many, many years...).

Since last year, a little shop that opened up on St. John in Port Moody has piqued my interest. A Taste of Ukraine didn't look like much; but there was some good words from reliable friends. Seeing how I was hungry and with no one to eat with, it seemed like as good of a time to grab some take out. Now, if one wanted to eat in, there are 2 tables available. For me, I grabbed a few items and headed home anxiously. Naturally, I got some Perogies with Kielbasa. There were 2 kinds of perogies - cheddar cheese & potato and sausage & potato). The first thing I noticed about the perogies was the ample filling which was not dense. I found that the cheese perogi was simple in taste while flavourful at the same time. The fat from the pan fried kielbasa provided a certain level of smokiness and flavour as well. As for the sausage itself, it was meaty with a nice sear. There was not too much sausage in the other perogi; hence it was not as flavourful. I much preferred the cheese one.

Continuing on with my "tourist" approach to Ukrainian food, I had one each of the Pork Cabbage Roll and Beef Cabbage Roll. Due to the nature of the meat, the pork roll was more tightly packed than the beef. As for the filling as a whole, there was lots of it and it held together. This could be a bit dense for some people; but I liked how it didn't fall apart while I was eating it. I found that the rice was cooked just right where it was not mushy nor too hard. With the sour cabbage combined with the tart tomato sauce, there was a level of zing as well as a hint of pepper. I thought these were good and well-priced (they were huge!).

Lastly, as I was paying, I noticed a tray of various Piroshki. I ended up getting a Meat Piroshki just to try. I found the bottom of the piroshki a little overcooked but it didn't affect the taste nor texture very much. It was okay, I found the meat to be a bit dry and tasteless. Maybe if this was a fried piroshki, it would've been more interesting. However, other than that, the perogies and cabbage rolls were fantastic. I'm definitely going to hit them up again to try some other items.

The Good:
- Well-priced
- Large cabbage rolls

The Bad:
- Not really a bad; but it's most take out, don't plan to eat-in