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According to Merriam-Webster, hype is defined as "to promote or publicize extravagantly". Now we all know that many fads and/or products are the result of hype, either by the origin itself and/or overly excited consumers. Whatever the case, hype creates a buzz where interested parties want a piece of the action. And that was the case with Ask for Luigi and our party of 6 (Whipping Girl, Darina, Joyce, Sean and Ned Flanders). All of use wanted to see for ourselves what the fuss was regarding this little pasta place located on the edges of Railtown and Gastown.
We were able to secure a reservation, albeit an early 5:45pm. The place was packed throughout our meal and it was a Wednesday. Hype? I guess we were about to find out... We began with the Beef Carpaccio with salsa verde, shaved Piave, capers, lemon and crispy onions. As much as the beef was melting in my mouth, there was probably a bit too much clutter on the plate which ultimately overwhelmed the main ingredient. With that being said, the individual ingredients were good as it provided a balance of acidity, aromatics, saltiness and texture. Next up was the Bocconcini Fritti which were fantastically prepared where the crispy golden breading encased a melting centre. With just the right amount of saltiness, this was simple yet tasty.
Moving along, we had the Fried Cauliflower & Aioli which arrived as a massive portion. It was accompanied by fried chickpeas, fresh basil and Parmesan. Although quite greasy, the dish itself was not bad. The slightly browned cauliflower maintained a level of firmness while being tender. It was not longing for flavour as the cauliflower alone was savoury without the benefit from the other ingredients. In my mind, the highlight was the chickpeas as they were soft on the inside while crisp on the outside. So that we were able to have one each, we got a double order of Luigi's Meatballs. These were large and really moist (thanks to the ample processing of the meat). The addition of pine nuts and sultanas afforded a certain woodsy sweet flavour. The fresh tomato sauce provided moisture, acidity and a lingering spiciness.
Our last appie was the Eggplant Involtini in the same low-rumbling spicy and tart tomato sauce as the meatballs. As much as the eggplant was really soft, it wasn't obliterated. I thought the addition of crunchy crumbs was a smart move as there was contrasting texture. The good amount of ricotta and Parmesan ensured there would be both creaminess and a salty cheesiness to the dish. Heading into the pasta dishes, I first sampled the Ricotta Ravioli with peas and marinated tomatoes. Naturally, with fresh pasta, it is generally more difficult to have it super al dente. With that being said, I found these to be rather soft and it was further exacerbated with the soft filling. The flavours were nice though with plenty of Parmesan accented by the tart and slightly sweet tomatoes. I wasn't a big fan of the peas as they were hard without the anticipated sweet pop.
On the other hand, my prediction for impactful flavours was realized in the Spaghetti with anchovies, garlic and chilis. With a hit of fishy saltiness combined with an equally strong garlic presence, this pasta was definitely not mild considering the extra hit of saltiness from the cheese and spiciness from the chilis. I liked the addition of crunchy crumbs as it provided a jolt of texture to the fairly firm noodles. From flavour impact to something more mild, I tried the Tagliatelle with fennel sausage and rapini. If I wasn't told that there was fennel sausage in the dish, I wouldn't have really noticed it. Rather, I could taste the spice, herbs and a hint of lemon. This could've used more sausage and/or more fennel in the sausage itself. Although it was toothsome, the pasta was a bit clumpy.
Arriving in a beautiful and lively shade of green, the Risotto with asparagus and smoked sablefish was pretty good. Although on the more "wet" side, it spread nicely on the place and was still chewy. I liked the creaminess as well as the buttery pieces of asparagus. I thought the risotto was well-seasoned with just the right amount of cheesiness. The small piece of sablefish was flaky and moist with only the slightest hint of smoke. We surmised that the Pappardelle & Duck Ragu would be a potential crowd favourite, so we ordered 2. It turned out that we were right as it was blessed with a plethora of moist shredded duck. The sauce was mild at the start and ended with a spicy kick. The pasta itself was on the softer side, but okay nonetheless.
We decided to go for all 3 desserts to share starting with the Panna Cotta with prunes and biscotti. I gotta hand it to them because this was one excellent panna cotta. Super creamy, rich and amazingly light, it was not overly sweet where the vanilla served notice. The light sauce with prunes was not overwhelming while the biscotti was fresh. Next, the Chocolate Budino was really dense and rich. As much as it is supposed to be a pudding of sorts, it resembled a flourless chocolate cake in this case. For me, it could've been more impactful. With some crunchy bites on the side, there was some texture to the dessert. As for the Olive Oil Cake, it was almost anti-climactic after the first 2 desserts. It wasn't as if we
didn't like it though. Rather, it was more about subtle flavours and a moist texture. That it achieved. Overall, we enjoyed our meal at Ask for Luigi. Did it live up to the hype? Partly. Was it the best pasta in the city? Well no. However, that doesn't mean it wasn't good either. In actuality, Ask for Luigi ultimately achieves its goal of producing above-average eats for a reasonable price.
The Good:
- Decent eats
- Cozy and lively room
- Simple, focused menu
The Bad:
- Good, but not great
- Parking in the area may not be healthy for your car
- Limited seating
When I first got the invite to Yew Seafood + Bar at the Four Seasons Hotel, I was a bit perplexed. ProNamel Acid Truth? What's that? Wait, I know! My wife uses ProNamel toothpaste. Okay I get it. Hold on, maybe not... What does this have to do with Ned Bell's food? Well, apparently they were trying to spread the word about the risk to our teeth from acid-rich foods such as wine, citrus, vinegar and carbonated drinks. As such, a toothpaste such as Sensodyne ProNamel could help protect against acid wear. Okay... So were we going to eat low-acid food then? Of course not! Then you wouldn't need the toothpaste then!
We got to dine on delicious food prepared by Chef Ned Bell that featured acid-rich ingredients to highlight how tasty it can be. But at the same time, warn us of the harm it can do over time. Yes, this is where you would use the toothpaste. Not to eat it of course... Anyways, we started with Ned Bell's Interactive Seafood Tackle Box consisting of Pacific Oysters, Humpback Shrimp, BC Spot Prawns and Albacore Tuna. At another station, there was Gourgeres, Milk Buns and Warm Salted Almonds & Cashews. I particularly liked the Humpback Shrimp as they were buttery soft and naturally sweet. They were lightly dressed in an aioli. The Albacore Tuna was sliced into thick pieces with equally big chunks of avocado. These went well with the crunchy crisps.
Moving onto the actual meal, I started with the Seared Qualicum Scallops with crispy & raw cauliflower and orange dressing. Seared nicely while being rare in the middle, the scallops retained their natural sweetness and texture. The crunch from the raw cauliflower was a bit different, but worked. As for the tempura-fried cauliflower, it was crunchy inside and out (as with the hazelnuts as well). The mild orange dressing added a mild sweetness and the slightest of acidity while the raisins were plump and sweet. Next up, I had the Roasted Oceanwise Halibut with lemon truffle vinaigrette, apple butter and Agassiz hazelnuts. Unbelievably, the halibut was prepared in a way that it was moist and almost cod-like albeit more firm. That in itself made the dish successful. With the addition of the wonderful lemon vinaigrette, the fish was not longing for flavour. I liked how the truffle was muted and only appeared at the finish.
Moving onto some meat, I had the Pemberton Meadows Organic Beef Tenderloin with smoked golden potato puree, wilted spinach, lobster topped with vanilla Hollandaise and balsamic reduction. The beef practically required very little effort to eat while the lobster was dressed in a light and airy Hollandaise. I found the vanilla to be just there without being overwhelming. I felt the balsamic reduction was more than merely a bystander as it added the necessary acidity to liven up the flavours especially the mild tasting beef. For dessert, I chose the Organic Dark Chocolate Souffle with cherries and milk chocolate ice cream. The upside down, "unramekined" souffle was moist and only semi-sweet. There was a background bitterness which was accented by the sweet and tart cherries as well as the smooth sweet ice cream. Yes, it is true, the acidic ingredients and wine were very tasty. I guess I will be stealing some of my wife's ProNamel toothpaste after this.
*Entire meal and wine were complimentary*
The Good:
- It appears that I like acid (no, not the drug)
- On point protein execution
- Balanced flavours
The Bad:
- Believe it or not, I personally would've liked even more acidity (with more toothpaste I suppose)
It's no secret I love to eat as well as a love of cooking. But, I'm no baker and I have no problem admitting that. I'd rather leave that to the experts and gladly pay for their wares. I think I would have as much patience trying to make a macaron as driving down #3 Road during rush hour (although snacking on macarons during that would greatly alleviate much grief). So when Cobs Bread came-a-calling with an invite to bake some hot cross buns as well as cinnamon buns, I though it would be a good chance to experience the process.
I met up with the owner, Scott, who demonstrated the process of making the great stuff that Cobs is known for. As always, everything is made fresh for each day and all unsold products (except with cheese) are donated. We started making the hot cross buns first and I was taken aback at the fruit-to-dough ratio. Suffice to say, the final product wasn't going to be longing for sweet raisins. I got to help out when it came time for the cinnamon buns. Let's just say my rolling pin skills were akin to Tegan & Sarah's singing at the Heritage Classic. We put the cut buns for a quick proof and then off to the oven. This whole process took over 2 hours.
The final results were pretty good as evidenced in the pictures. Unlike Cinnabon, the Cinnamon Buns at Cobs are more "bread-like", hence these were chewy and less "melt-in-your-mouth". I personally prefer more bread-like as cinnamon buns are already sinful enough without the addition of even more butter. With these, the ooey gooey cinnamon and sugar along with the cream cheese icing ensured that there was ample sweetness. As for the Hot Cross Buns, the large raisin content presented itself with every bite. There was a hit of sweetness to go with the chewy buns. With that being said, they weren't shockingly sweet as the dough itself was not overly sugary.
On a separate personal visit, I picked up a loaf of Whole Wheat Bread and a Mini-Focaccia. For the price, a loaf of freshly-baked bread is not any more expensive than buying at a grocery store. Only negative is that they won't last as long. And I really don't have to tell you that fresh-baked bread is always better (assuming it is not messed up). As for the focaccia, I liked the crispy texture (after a quick visit to the oven) and the ample amount of toppings. However, my wish is that they do away with the canned mushrooms as they have this aftertaste. Despite this, many of the items I've purchased at Cobs in the past have been good and it continues to be my local go-to place for baked goods. I just don't plan on making it as a baker though, I'll leave it up to the professionals.
The Good:
- Freshly made products
- Not as expensive as you might think
- Quality ingredients (not including those canned mushrooms)
The Bad:
- Doesn't last as long (could be a good for some)
- Some items are more expensive
When I was first approached by Richard regarding being a judge for the Mac & Cheese Challenge, I was slightly apprehensive. 10 different mac n' cheese creations in a relatively short period of time? Could I do it? What would my doctor say about this??? This tasty dilemma was considered for all of 5 seconds as I agreed to do it. To hit as many places as possible while not doing it myself, I visited most of the 10 establishments with fellow judge Sean.
Our first destination was Fable Kitchen and it's Mushroom Truffle Mac & Cheese with Cremini & Porcini mushrooms and aged white cheddar. An immediate hit of the sharp white cheddar was tempered by the overwhelming taste of truffle. Personally, I love truffle, but this was just a bit too much especially with the generous amount of mushrooms. Furthermore, it was too wet for my tastes as the sauce had a difficult time adhering to the al dente pasta. Onto Lift Bar & Grill, we tried the Oceanwise Crab Mac & Cheese made with fresh Mascarpone and Podano Cheeses and topped with Panko bread crumbs. The draw here was the ample amount of fluffy and sweet Dungeness crab meat. Otherwise, the mac & cheese itself was a pretty classic interpretation other than the use of the creamy Marscarpone which made it lighter and slightly sweet. The mild flavours allowed the crab to be the star.
Moving onto another day, we had the only vegetarian offering from Graze Vegetarian Restaurant. The Smoked Mushroom & Truffle Macaroni in cauliflower ricotta sauce featured pasta made with brown rice. As such, the dish was very mild and only moderately creamy. However, the smoked mushroom was really nice as well as the purposeful amount of truffle which only announced itself at the end. I would've liked to see more salt for more punch though. Next, we headed over to Milestone's on Robson and tried the Howe Sound my Orecchiette? Okay, there is no use trying to sugar coat this one - we didn't like it. As much as we were thankful for a chain restaurant taking some chances, this didn't work. The amount of beer added to the dish was excessive and they type of beer was too hoppy. Hence, every other flavour including the cheese was destroyed. Too bad really as the pasta was flawlessly executed and the ample chorizo was good.
Onto a hardcore day where we visited 3 places, we started with one of my favourites from Seventeen 89 being the S-Mac & Cheese best described as classic Carbonara meets spicy Chorizo mac & cheese. This creamy, yet amazingly not super heavy concoction had strong purposeful flavours while benefitting from the right amount of spicy Chorizo. At first, I was worried with the pasta selection, but it didn't get mushy and held onto the sauce well. We then made our way to Dunn's Famous for their Jalapeno Mac & Cheese Poutine featuring jalapeño cheese sauce covered over macaroni noodles, cheese curds, fresh cut French fries and topped with smoked meat. I found the fries to be on point being crispy even with all the wet toppings. The mac had a nice chewy texture while the ample amount of cheese added richness and ooey gooey bites. However, the jalapeno was a bit
overwhelming and dominated all the other flavours. Finally, we ended at Gramercy Grill and their Hoisin Duck Confit Mac & Cheese consisting of white cheddar macaroni & cheese with a topping of five spice, star anise and hoisin duck confit with green onion. Initially, these flavours did not sound like a match in my mind. However, it worked as the mac & cheese was mild enough that it didn't interfere with the Asian flavours. Furthermore, the amount of hoisin and 5-spice was kept to a minimum so it was only in the background rather than overwhelming. The duck itself was moist and tender.
Finally, I made it to the last 3 with a visit to Meinhardt first. No, Sean was not with me this time, so I was able to eat alone! Not that I like to do that though... Being the most typical-looking version, the I HARDT Mac & Cheese was made of 3 different artisan cheeses. As simple as it appeared, the flavours had impact. There was a pleasant sharpness that negated the need for salt. I liked the firmness of the penne pasta as well as the right amount of moisture. Off to meet up with Sean again (yah, not eating alone!), I headed over to Burgundy Restaurant for Stewie’s Cheesey Adventure consisting of fresh macaroni, goat gouda, parmesan, garlic cream reduction, panko crust and tomato chutney. This was a fairly simple version except for 2 things - the fresh pasta and the tomato chutney. Both elevated this 
seemingly simple concoction in terms of texture (surprisingly al dente) and taste as it added a nice sweet acidity. Our final stop was at Kessel & March where we had Tony’s Northern Italian Macaroni & Cheese made up of saffron & truffle macaroni with Parmesan cheese. The saffron was definitely evident in the colour and aroma of the dish. Another layer of aromatics was due to the shaved truffle on top as well as the Parm. Phew... that was too much of a good thing in such a short amount of time! For myself, my favourite was the one from Seventeen 89. The official winners can be found here.
After a so-so revisit to Bombay Se, I had this constant urge to go visit another Indian buffet. Well, I have constant urges to eat in general, so this was nothing unusual. Of course, with any type of buffet, reasonable expectations need to be observed. That means, we should not compare it to an a la carte meal. With that in mind, Yodeling Girl and I prepared to stuff our faces with a colourful array of curries with naan and rice at the nearby Ashiana: Cuisine of India.
Naturally, I tried the Butter Chicken first and it was pretty good. It was a nice balance between creamy and tomato paste. There was a hint of heat and spice. The consistency was on the thinner side, but that didn't detract from the flavour. I particularly liked the chicken as it was really moist and soft. Another solid item was the Goat Curry. It had depth-of-flavour where there was an appealing gaminess. There was only a mild spice, but at the same time, I could really taste the cumin and coriander. As for the goat, hidden within the many bones the meat was tender and gelatinous. Also on my first plate, I gave the Paneer Masala as well. With the ample amount of onions, there was a noticeable sweetness to go along with the predominantly tomato paste zip. I found the paneer to have a nice firm exterior texture giving way to a soft, somewhat squishy interior.
Onto my second helping, I had some more goat curry in addition to the Dal Tarka, Punjabi Curry, Veggie Masala and Chilli Fish. I actually liked the dal as it wasn't super watery as it sometimes can be. The flavours were familiar (since there was the usual mix of cumin, coriander and turmeric) with a touch of spice. I wasn't a huge fan of the fish because it was dry and overdone. However, fish is rarely done right in any buffet due to being kept in a warming tray. I found the flavours to be mostly sweet with only a touch of chili flakes. The Punjabi Curry was thick as expected due to the chunks of pakora. It was certainly creamy as well with the familiar flavours of the usual spices. For a buffet, the food and selection was above-average. Furthermore, the young lady who was working at the time was friendly and attentive.
The Good:
- Decent buffet selection
- Above-average food
- Friendly service
The Bad:
- As with any buffet, some of the items were off texturally (ie. fish, pakora)
- Limit to 2 plates only (I was full, but for some people this might be an issue)
A recent visit to #9 Restaurant with Mijune prompted me to make several return visits. No, and it wasn't because I was with Mijune the subsequent visits. Rather, it was with JuJu and honestly, he ain't no Mijune. Sorry JuJu. Instead, the food was much better than I had expected. I've been to #9 many times in the past and came away without much of an impression nor memorable eats. So with my very next visit, I practically ordered the same stuff as my recent visit with Mijune.
For a 24-hour joint, the Wonton Noodles were remarkably solid. Albeit a bit salty, the soup had plenty of punch and a diversity of flavours. The large uniformly shaped wontons were full of crunchy shrimp with only a bit of filler (aka binding agent). It was well-seasoned with hints of white pepper and sesame oil. As much as the noodles were chewy, there was barely any of it. We had the Potstickers and they were fried up nicely. They were crisp on the bottom while the rest of the dumpling skin was tender and thin. The filling was a good mix of moist pork and cabbage. They were on the greasier side though.
Lastly, we had the Garlic Pepper Fried Chicken Wings. I've had this dish before and it was just as good as last time. The large centre cut wings were crunchy while super juicy inside. There was a good amount of fresh garlic and green pepper that went well with just the right amount of salt. On a separate visit, we decided on some different items starting with the Brisket with Thick Noodles in a clear broth. Okay, we are well-versed in how fatty brisket can be, but this was a little over the top. There was less than 50% of edible meat and tendon as opposed to pure fat. It was super moist though due to the fat. As for the noodles, they were too soft while the broth was indeed clear and mild.
We were really impressed with the BBQ Duck and Pork on Rice. It was a really large portion with plenty of meat. The BBQ pork was moist and had a nice sweetness from the bark. However, it could've been more charred and smoky. As for the duck, it was fantastic. The meat was moist and well-seasoned while the skin was completely rendered. Hence, it had an attractive dark hue and tasted like it appeared. Lastly, we had the 4 Seasons Beans which was also a large portion. We felt the beans had been oil-blanched a touch too long where they lacked crunch. There was no absence of flavour though, in fact it was probably too salty. Yet it did have a good mix of spice, saltiness and sweetness. Well, from my 3 visits, #9 has changed my mind where I can rely on it for consistent late night eats.
The Good:
- Decent portions and eats
- Quick service
- Open 24 hours
The Bad:
- Greasy
- A little pricey
- Could be cleaner
The state of Japanese food along the Scott Road corridor is as shaky as Amanda Bynes' career. Actually, the food is pretty erratic with very little to get excited about. One of those uninspiring places used to be Hatto Sushi, but it mercifully closed with Sushi Topia taking its place. Not surprisingly, it is Korean-run (since Japanese-run restaurants are a rarity in the GVRD), but that doesn't necessarily mean it can't be good either. I was about to find out as I visited the place with Peppermint.
With large slices of salmon and tuna, I was afraid that the Assorted Sashimi was going to be awkward to eat. You see, thick pieces are not necessarily better since it compromises the texture of the fish. However, they were fine with the tuna being on the softer side while the salmon was buttery. With that being said, the overly thick tako was hard to chew despite it not being inherently that chewy. Rounding out the selection was tai, hokkigai and flounder. Next up was the Appetizer Tempura which featured 2 ebi and one piece each of the zucchini, sweet potato, yam and golden squash. The batter was light and crispy while not heavy on the grease. We did find the ebi to be on the softer side with little in the way of any texture.
We ended up with one specialty roll being the Dragon Roll. It was large and seemingly prepared carefully. Surprisingly, the sushi rice had a good texture where it was chewy, yet was balanced between being soft and dry. It was not particularly flavourful, but wasn't bland either. The rest of the ingredients were good while the whole thing wasn't oversauced. Lastly, we had the Pork Gyoza and they could've been fried up a bit more crispy. Inside, the filling was a bit heavy on the vegetable. Otherwise, it was okay. In general, the food was a bit better than we expected. Not Earth-shattering by any stretch of the imagination, but decent Japanese food on Scott Road equates to relatively good.
The Good:
- Friendly people
- Nice refresh of the interior
- Decent eats
The Bad:
- A little pricey
- Food came out a bit slow
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