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It seems by default, we head into Richmond for eats after softball whenever we play in Oakridge. I guess it makes sense as it doesn't take long to get there and by the time we're done, the traffic is light (which makes it infinitely safer). But hold on here, there are plenty of restaurants nearby that we ignore much like pedestrians with blinking red hands... Yes, it's very frustrating when trying to make a left turn! I digress. So for once, we decided to hit up something in Kerrisdale in the form of the Fish Cafe.

As its name suggests, the place is all about the seafood, namely fish. But before we got to that, Chill was super famished and made the executive decision for all of us to share the large Grilled Calamari with garlic butter. These were prepared masterfully where there was a balanced texture between chewy and tender. Due to the high heat, the sear was impactful with little crunchy bits and plenty of lemon, garlic, butter and spice. For myself, I started with a large bowl of Clam Chowder. As shown in the picture, this was one thick concoction. I wasn't sure if this was normal or that it was because we were the last table of the day. Beyond the consistency of the broth, the flavours were mild and creamy with only a touch of brininess. There was no shortage of ingredients including tender clams.

Due to her busy schedule, we haven't seen much of Hot Chocolate as of late, other than the times we've eaten in Richmond (no comment). Well, she was with us this time and went for the Crab Cakes. She found them rather small and flat for the price. However the quality partially made up for that fact. Other than some sweet corn niblets, there was very little filler. Comprised mainly of fluffy crab, the exterior was lightly crisp and dressed with a mild roasted red pepper sauce. Miss Y decided on the Grilled Scallops with garlic butter and rice. Although there were 8 buttery scallops, they were quite small. They were nicely seared and completely seasoned by the garlic butter. Underneath, the rice was serviceable if not a bit wet.

For myself, I had the 2pc Steelhead and Chips. Although often confused with salmon, the rainbow trout definitely ate differently. It was expertly fried where it was flaky and super moist. The batter was a touch thick, yet crunchy throughout and easy on the grease. I found the tartar sauce creamy while lacking acidity. Combined with the underseasoned fish, I was yearning for salt. As for the thick-cut fries, they were crispy with plenty of soft potato goodness inside. Milhouse, on the other hand, did order the Sockeye Salmon with lemon butter and fries. It turned as good as my trout where it was flaky and not dried-out. It sported an excellent sear on both sides including crispy skin. Similarly to the other dishes so far, the salmon was not longing for any flavour as it was properly seasoned with salt, pepper and lemon butter.

Chill opted for the Grilled Halibut with garlic butter and fries. From its appearance and ultimately its texture, the halibut was definitely fresh. With whole flakes and a surprising butteriness, the fish was flawlessly prepared. It featured an appealingly crisp sear as well as being seasoned fully. For dessert, the 2 choices were carrot cake and Chocolate Oblivion. We knew they weren't made in-house, but decided to try the latter anyways. With 3 layers consisting of ganache, mousse and cake, there was different textures at work. The cake ate pretty firm where it was surprisingly semi-sweet. It didn't scream out chocolate either despite the visuals, yet it was decent nonetheless. However, if we focus on the fish only, the place truly lives up to its name with masterfully prepared fresh fish.
The Good:
- Fresh seafood
- They know how to cook it
- Generally seasoned properly
The Bad:
- Is a bit pricey, but the quality justifies it
What do authentic Japanese sushi and cheap housing have in common within the GVRD? Well, not much other than both are harder to find than a fast moving lineup at Costco. One major problem an authentic sushi joint faces is that most people do not want authentic sushi and the accompanying price tag. Hence, we deserve the restaurants that we get since the whole point is to make money and to target as many people as possible (not the small minority of authentic-seeking foodies). On that note, there is a new spot on Kingsway called Sushi by Yuji (much like Kazu in Burnaby, both are alumni of Shiro on Cambie).

I met up with authentic sushi aficionado Vandelay for lunch at Sushi by Yuji where the menu is simple with very few cooked items. We did start with one though being the Takoyaki dressed in just the right amount of mayo and tonkatsu sauce. I found them soft and a bit doughy while the octopus was sufficiently tender with an appealing chew. Served in a small bowl, we dug into the Marinated Tuna with wasabi, soy, sesame seeds and sesame paste. The buttery tuna was a touch too cold, but the texture was on point. I liked how the marinade was impactful enough without overwhelming the delicate fish. There was an aromatic initial hit that blended into the wasabi finish.

We moved onto the Assorted Sashimi consisting of sockeye salmon, albacore tuna, hamachi, ika and mackerel. Okay, this may sound like a simplistic and predictable description of the fish, but everything was fresh and noticeably flavourful. The inherent sweetness of the fish combined with the appropriate textures (as in soft, but still with buttery resistance) made for excellent sashimi. Next, we had the Sushi Combo which was served on 2 plates. The first one included 6 pieces of Nigiri (tako, halibut, hamachi, ika, salmon and tuna). Again, the fish was on point and attractively prepared. The sushi rice was also good with a glutinous chewiness accented by mild flavours.
Arriving on the second plate was 3 pieces of nigiri (tobiko with quail's egg, hotate and ikura) and a Negitoro Roll. I enjoyed the tobiko and quail's egg nigiri as the silky egg contrasted the pop of the tobiko. As for the roll, it was neatly constructed with buttery and sweet tuna complimented by just the right amount of green onion. Now if it isn't obvious that I truly enjoyed the preparation and freshness of the sushi here, then you've been texting and reading at the same time. Yes, the sushi here is not cheap and for some, missing the bells and whistles. However, if you are craving authentic, well-made and quality sushi, Sushi by Yuji fits that description.
The Good:
- Quality ingredients
- Skillfully-prepared
- Nice people
The Bad:
- Expensive
- Small place with small tables
As much as smoked meat sandwiches are da bomb, there are not many places to find them in the GVRD. Other than Dunn's, Estrella's, Anny's Dairy Bar and La Belle Patate, there is only one more that I haven't tried. That place happens to be Frenchie's which has just recently moved into the vacated location of the former Cray Kitchen. Yes, seafood boils are also scare here as well... Despite the negative reviews on the internet, I had to see for myself if the smoked meat and poutine were up to snuff.

With that in mind, I had to get the 12 oz. Montreal Smoked Meat Sandwich with coleslaw and pickles. It was piled high on soft rye bread and lightly dressed with yellow mustard. Well, it certainly looked impressive when it hit the table. Thinly sliced and fatty, the smoked meat melted-in-my-mouth. I would've preferred a meatier texture and a touch more smoke, but I did appreciate the mild saltiness. Sandwiched in between 2 slices of light rye, the whole thing was not bad. Onto the small Classic Poutine, it was a decent side for the price. The house-cut fries were pretty brown and only slightly crisp. They were a bit heavy and I could taste the grease. However, topped with a thick and silky gravy (which was a bit salty), the poutine was respectable. We enjoyed the ample amount of squeaky and not-melted cheese curds on top.
Just to change things up a bit, we also tried the 2-patty Salisbury Steak with a huge side of fries. Consisting of 2 hand-made burger patties, the whole thing was doused in a thick and salty gravy that was spiked with sauteed onions and mushrooms. I found the steaks to be rather dry and crumbly due to the lean meat. I would've personally preferred the patties to be more processed like a cutlet. The side of fries were appreciably more crispy than the poutine due to the lack of gravy on top. They were still heavy though.
The Good:
- Decent eats despite the reviews
- Fairly large portions
The Bad:
- Not cheap
- I liked the smoked meat, but I still prefer a meatier texture
Before the explosion of Neapolitan pizza joints in the GVRD, there was Lombardo's situated in the El Mercato market on the corner of 1st and Commercial. Yes, I was around when it first opened during Expo 86 and have visited the place intermittently since. However, since my last visit was back in 2009, I didn't hesitate to take up an invite. It was about time I got reacquainted to one of the original wood-fired pizzerias in town.
To start things off, we were presented with the Heirloom Tomato Focaccia hot from the 800 degree oven. Crunchy throughout with a chewy finish, the crust was properly seasoned and slightly charred. On top, the combination of the tomato sauce and fresh tomatoes ensured that there would be a burst of acidity and background sweetness. The drizzle of garlic oil and balsamic only further amped the aromatics of the flat bread.

We shared 2 appies next which included the Chef Salad with romaine, tomato, cucumber, ham, artichokes, black olives, mozzarella, mushrooms and house dressing. At first, the light dressing consisting of olive oil, garlic, salt, pepper and white wine vinegar seemed to be lacking impact, but the olives and artichokes offered up the necessary saltiness and tang. With that, there was a balance of flavours as well as textures. In a heaping mound, the large order of Frittura di Calamari was well-prepared. Tender with an appealing natural chewiness, both the rings and tentacles were well-seasoned and fried just right. I found the batter to be paper thin and easy on the grease, but it could've been just a touch crispier. The accompanying Tzatziki was thick and creamy with the usual hits of garlic and lemon.

Onto the pasta course, we shared 3 including the Fusilli alla Nonna featuring aglio olio garnished with quark and fresh basil. Lightly sauced while impactful from the chili flakes, the pasta was deceivingly spicy. At first, I got light tomato and garlic accented by the creamy quark, then once past that, the chilis kicked in and lingered afterwards. The pasta here was a bit past al dente. Next, I sampled the Spaghetti Pasticciati employing a thicker version of pasta in a creamy meat sauce. Due to its thickness, the spaghetti was toothsome and stood up well to the hearty sauce. I found the sauce to be just the right consistency where it clung onto each strand of pasta. It was plenty meaty with depth-of-flavour that featured only the slightest tang to with the creaminess.
Our last pasta was the Linguine in a Creamy Pesto that was super aromatic. With just enough sauce to coat the pasta, the dish didn't eat as heavy as it appeared. In fact, the strong basil aroma and flavour added a herbaceous brightness. Furthermore, the ample amount of well-seasoned pasta added body so that the sauce on the surface was able to do its thing without needing to do all the heavy-lifting.

We then moved to 3 pizzas starting with the classic Margherita made with mozzarella cheese and Italian vine-ripened tomatoes. I found the crust to be crunchy throughout all-the-way to the middle. It sported a decent char which added a smokiness to the well-salted and chewy dough. The tomato sauce was lightly acidic and fresh tasting while there was ample mozzarella. I would've liked to see more fresh basil though. Our next pizza was the Salmone with wild BC smoked salmon, capers, onions, fresh dill and garlic oil. Despite the wet toppings, the pizza crust held up and remained crunchy throughout. As such, I could eat each slice as a whole without anything sliding off. The resulting flavours were classic smoked salty salmon with the extra salty tang from the capers and sweetness from the onions.

For our last pizza, we tried the hearty Capricciosa with salami, ham, artichokes, mushrooms and black olives. Again, the crust was not affected by the amount of toppings which allowed each bite to be a whole. As such, the salty ingredients meant the pizza ate with plenty of flavours including the aforementioned saltiness in addition to the tang of the olives and artichokes as well as the slight pepperiness of the salami. For dessert, we sampled the cute little Cannolis shaped as crunchy mini-cones with the filling acting as the "ice cream". I had the tiramisu flavour and it was sweet and creamy. Personally, I still love the classic cannoli, but these little bites were the perfect end to a filling meal. In the end, it was nice to be re-introduced to a classic where the pizzas pastas hold their own against the new spots in town.
*All food, beverages and gratuities*
The Good:
- Crunchy pizza crust from the legit wood oven
- Decent portions
- Fair pricing
The Bad:
- Dining space is a bit cramped and warm
- Pasta could've been more al dente
Ever since spotting Big Rock Urban Brewery and Eatery with my peripheral vision while cruising down 4th Ave, it has been one our planned destinations after hockey. However, I wanted to save it. Save it for a time when Emilicious could join us. You see, she lives within walking distance of the place and I thought it would be a shame if we didn't include her. Yes, she is that important. Upon arrival, we were greeted to live music and an open seating plan which sported a simple, almost rustic decor.
As per usual, we decided to split some items. But before, that, we could've visit a brewery without some bevys right? So I ordered the Flight consisting of Rossen, Dry Irish Stout, Citra IPA and Red Ale. I personally enjoyed the red ale the most as it was smooth going down while offering up a full-bodied brew that exhibited background caramel notes.

Moving onto the food, we began with the Wasabi Tuna Tacos atop 2 soft flour tortillas. The first thing that occurred to me was considerable amount of cabbage. Despite this, it still ate well with a fresh crunch that was interrupted by the buttery and smoky blackened tuna. The wasabi was definitely there, but not overwhelming. Next up was the Lamb & Feta Poutine featuring stout lamb confit, thyme, Okanagen goat cheese and demi glace. With a considerable amount of silky demi, the thin fries were on the wetter side while being quite dense and potatoey. The texture seemed more akin to russet potatoes. As for the lamb, there was a modest portion which was melt-in-my-mouth tender.

Also on the table was the extremely cheesy BRU Stout Mac n' Cheese. Each spoonful yielded a gooey mess of stringy cheese that was quite pleasant to the palate. However, that didn't translate into much impact though. The dish was lacking salt and sharpness. Despite this, we still enjoyed the dish as the noodles were toothsome while the jalapenos, balsamic and stout did come through. Presented off-centre on their tile plates, the Sopressetta and Mushroom Pizza was not bad. The dominant taste was from the Calabrese salami which offered up a lingering spiciness. We found the crust to be thin and crunchy with decent amount of char. It was also properly seasoned.
Bear wasn't feeling particularly well, but decided to join us anyways. I suggested he get something that would be easy on the stomach such as a salad, but he would have nothing of it. He went for the Grilled Cheese instead. It consisted of aged white cheddar, apple, fire-roasted jalapeno and dijon. This was surprisingly good where the artisan bread was nicely crisped up while the cheese was perfectly melted. The combination of the sharp cheddar, spicy and tangy jalapenos and sweet apples offered up some complexity. In the end, the food at BRU was better than expected. With that being said, further refinement is needed.
The Good:
- Decent eats
- Nice space
- Good brews
The Bad:
- A tad pricey given the portion sizes
- Decent eats, but could use further refinement
Gentrification is a term often used to describe the ever-changing Chinatown in Vancouver. This is partly due to the younger generation of Chinese-Canadians that are flocking to Richmond and other little pockets of Chinese stores and restaurants strewn throughout the Lower Mainland. So as we see condos replacing failed businesses, the demographics are shifting towards young professionals. Then it is no wonder that many of the new restaurants in the area are either non-Asian or have gone the "modern" route. Bao Bei was one of the earliest examples of this and now more recently, Sai Woo.

Say what you want about modern Chinese food, it is here to stay whether you like it or not. Sean and I decided to check out Sai Woo and their lunch menu. Starting with a few appies, we dug into the Cola Wings first. These were slow-braised in a sweet and salty cola marinade. Hence, the wings were full-flavoured bordering on being too salty (especially the skin). However, the meat basically fell off the bone since it had been cooked down. Next up were the Pork Shoulder Bao with pickled daikon and carrot, cilantro and hoisin. We enjoyed how the mantou were served hot and fluffy. Inside, the pulled pork shoulder was a little on the dry side, but it was adequately sauced with sweet hoisin. The pickled veggies added a nice acidity.

Described as a Beef Salad on the menu, our next dish ate more like a beef carpaccio with pickled mustard greens, watercress, Parmesan and fried shallots. Thinly-sliced, the beef was melt-in-my-mouth tender and fresh-tasting. On top, the fried shallots added a nice crunch and aromatics. As much as the pickled mustard greens were necessary for flavour, there was too much salt content where it overwhelmed the delicate beef. From this, we moved on to our first main being the Marco Polo Tong Mein. This was a fusion of Cantonese house made egg noodles and broth with a Taiwanese tea egg and pork belly (that can be either Japanese or North American style). Tender and delicate, the noodles sat in a clean and mildly sweet broth. The egg was on point as it was completely runny in the middle. As for the pork belly, it was meaty while still being tender and nicely seared.
Our last item was pretty substantial in the Mapo Tofu Bowl featuring a rich ground pork sauce that was super impactful. I found that it was purposefully spicy with the tongue-numbing effect of the Szechuan peppercorns. The pork was moist and plentiful while the tofu was silky, yet maintained its shape even through the cooking process. I found the rice to be perfectly dry as it soaked up the sauce without becoming mushy. In the end, Sean and I went in with an open mind and ultimately enjoyed the meal as a whole. Those attempting to compare places like Sai Woo to traditional Chinese restaurant are doing so with certain expectations. With Chinatown in transition, these types of establishments are the future.
The Good:
- When not compared to traditional establishments, the food at Sai Woo is good
- Fairly attentive service
The Bad:
- May need to dial down the salt content
- As per usual, will offend those who are traditionalists
It's been awhile since I've been back to Chambar. I guess return visits generally get put on hold as new restaurants take precedent. Furthermore, with prices on the higher end of the Vancouver restaurant spectrum, repeat visits to Chambar might make my bank account look sad. But for Viv and I, this was to be the place we would celebrate our anniversary. I really can't believe she's put up with me all these years. She's still waiting for the maturity to kick in. Too bad really because I know it will never come...

Now located several stores up from its original location, Chambar is more spacious and larger, yet still maintains the same ambiance as before. We began our meal with their famous Moules Frites with the Coquotte option (with white wine, cream, smoked bacon lardons, white onions and spring onion). As expected, this dish was a winner with plump mussels sitting in an aromatic and impactful broth. What I liked most was the balance of flavours without a heavy reliance on salt. Rather, the bacon added the necessary smoky savouriness which went well with the sweet onions and properly cooked down wine. Served on the side was their frites which were hot and crispy while retaining a soft potato texture inside. For our second apply, we shared the Tartare de Beouf consisting of espelette, caramelized morels, mustard greens, spruce aioli, cipollini onion rings and a Parmesan crisp. We found the beef to be buttery and completely melt-in-our-mouths smooth. There was a good kick from the espelette as well as a crunch from the greens. When eaten atop the Parm crisp, the salt content elevated the flavours even more so.

Onto our mains, I had Le Steak du Jours with char grilled BC prime beef, smoked cheddar croquettes, pickles, green beans, pepper jam and chimichurri. I asked for the rib-eye to be prepared medium-rare and it was flawlessly executed. Crusted with peppercorns and rosemary, there was an aromatic pepperiness to each bite. Underneath, there was a bright and smooth chimichurri that added just enough herbaceous bite without overwhelming. On the side, the crispy and relatively light croquettes were aggressively spiked with rosemary while kicked up a notch with the spicy pepper jam. The green beans were barely done exhibiting a vibrant and sweet crunch. For Viv, she opted for the Fletan au Tamarin consisting of Haida Gwaii halibut, sea asparagus, sweet peas, mustard greens, spicy tapioca and jalapeño pistou in a tomato tamarind broth. As much as most of the halibut was flaky and moist, the edges were a bit dry. We loved the expert preparation of the veggies as they were sweet and fresh. However, we felt the dish lacked balance as there were too many tart components such as tamarind, tomato, mustard greens and jalapeno. Therefore, we didn't find anything that stood up to the dominant flavours.
For dessert, we went for something light in the Aerated Cheesecake with graham cracker streusel, fresh and sherry compressed strawberries, strawberry sorbet, lemon, long pepper, and basil. This was a substantial dessert that was fortunately very easy to eat. Creamy, extremely cheesy and mildly sweet, the cheesecake was accented by the sweet and tart strawberries. The sorbet added not only another layer of strawberry, but a contrast in temperature as well. Despite the overly tart halibut dish, Chambar met our expectations with carefully prepared food combined with attentive (while not overly intrusive) service. Yes, prices are high, but we left happy.
The Good:
- Food prepared with care
- Attentive service
- Nice vibe
The Bad:
- Expensive