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DENNIS THE FOODIE
My guestimation is that Shima-Yahas been around since 1999 April 5, 2007, around the same time as the London Drugs complex opened up at Victoria Drive and 41st.Small, Japanese-run places like this are getting rare these days, with the disappearance of neighbourhood family-run joints like Vanya, Takarabune, and Aotoya (Blue Door).Shama-Ya is still around, still run by the adorable Japanesecouple.
CAMERA EQUIPMENT
Being able to take decent food photos inside dark restaurants is my number one criteria for choosing camera equipment. As good as smartphones have come, there’s no replacement for a decent camera, and you can get kick-ass quality in smaller camera bodies nowadays. Using a flash inside a restaurant is a no-no! I’m currently using aFujifilm
BEER | DENNIS THE FOODIE The folks behind Wildebeest, Bufala, and Lucky Taco have added another thoughtful expansion to their mini-empire in the form of the anti-sports bar sports bar Bells & Whistles located on Fraser just south of Kingsway. The food is typical sports bar/pub grub/comfort food like burgers, wings, nachos, onion rings, etc, but done with atypical care and better ingredients, served in an atypically MEMORIES | DENNIS THE FOODIE Chilo’s Taqueria holds a special place in my heart because they sorta kickstarted the whole authentic Mexican taco thing in Vancouver. Before Chilo’s, no one was serving taqueria-style or street-style tacos. Nowadays, there are lots of places to get decent-to-pretty-good tacos (Tacofino and the current king La Taqueria) but back then it was the next big thing that got the foodies excited. LOCAL BC SPOT PRAWN SASHIMI WITH DEEP FRIED HEADS. CUZ IT I coated the heads with a bit of cornstarch, salt, and pepper, then deep fried them in 375°F oil for about 5 minutes. Done! If you like that crunchy texture in the raw prawn meat, keep your prawns cold. I put them in the fridge while I was deep frying the heads, but some instructions say you can keep them in ice water. WHAT DOES $12 OF MOREL MUSHROOMS TASTE LIKE? TROUT LAKE It’s like the lippy part of an oyster, except the whole mushroom is like that. And the insides are hollow, so it gives a really special texture when you’re chewing them. Really woodsy, mushroomy flavour. But the texture is at least half the fun. It felt so decadent to eat $12 worth of morels all by myself! PORK | DENNIS THE FOODIE Hog Shack just celebrated it’s 5th anniversary on Thursday, Oct. 15, 2015 with Swinefest, a “competition-style” barbecue buffet that included a glass of Driftwood’s fresh hop Sartori Harvest for only $35!It was a sweet deal that probably flew under a lot of people’s radar, but it sold out well ahead of time anyways. We were there to celebrate and indulge, so here’s the recap. SUSHI GEM: TETSU SUSHI BAR ON DENMAN Big props to foodbysamson for discovering this place. Tetsu Sushi Bar (Facebook, Instagram) is my idea of a cute, perfect-in-its-own-way, neighbourhood sushi place you’d find in Japan — small (only 14 seats), run by Japanese people or people trained in Japan (itamae and server are from Osaka), serves a curated selection of fish from Japan (and presumably the best local fish too), offers ALL-YOU-CAN-EAT KOREAN FRIED CHICKEN WINGS AT DAMSO ON Damso Modern Korean Cuisine on Bute near Robson started this “All-You-Can-Eat Korean Fried Chicken Wings Happy Hour Special” back in mid-July but I only noticed the sign for it this week. I took on the challenge Last time I was here, I had some so-so Korean-style ramen and haven’t been back since.But it’s so close to my work and I think I can eat $11 worth of wings in one sitting! RAMEN MEETS CASUAL FINE DINING: THE NEW JINYA RAMEN BAR ON Old Skool Ramen ($13.80). It’s a chicken broth-based ramen, with fish oil (!), pork chashu, ajitama, bamboo shoots, and green onions. This one comes with the same thin whole wheat-based noodles that are in the JINYA Tonkotsu Black ramen. I like this bowl just as much asthe Tonkotsu Black.
DENNIS THE FOODIE
My guestimation is that Shima-Yahas been around since 1999 April 5, 2007, around the same time as the London Drugs complex opened up at Victoria Drive and 41st.Small, Japanese-run places like this are getting rare these days, with the disappearance of neighbourhood family-run joints like Vanya, Takarabune, and Aotoya (Blue Door).Shama-Ya is still around, still run by the adorable Japanesecouple.
CAMERA EQUIPMENT
Being able to take decent food photos inside dark restaurants is my number one criteria for choosing camera equipment. As good as smartphones have come, there’s no replacement for a decent camera, and you can get kick-ass quality in smaller camera bodies nowadays. Using a flash inside a restaurant is a no-no! I’m currently using aFujifilm
BEER | DENNIS THE FOODIE The folks behind Wildebeest, Bufala, and Lucky Taco have added another thoughtful expansion to their mini-empire in the form of the anti-sports bar sports bar Bells & Whistles located on Fraser just south of Kingsway. The food is typical sports bar/pub grub/comfort food like burgers, wings, nachos, onion rings, etc, but done with atypical care and better ingredients, served in an atypically MEMORIES | DENNIS THE FOODIE Chilo’s Taqueria holds a special place in my heart because they sorta kickstarted the whole authentic Mexican taco thing in Vancouver. Before Chilo’s, no one was serving taqueria-style or street-style tacos. Nowadays, there are lots of places to get decent-to-pretty-good tacos (Tacofino and the current king La Taqueria) but back then it was the next big thing that got the foodies excited. LOCAL BC SPOT PRAWN SASHIMI WITH DEEP FRIED HEADS. CUZ IT I coated the heads with a bit of cornstarch, salt, and pepper, then deep fried them in 375°F oil for about 5 minutes. Done! If you like that crunchy texture in the raw prawn meat, keep your prawns cold. I put them in the fridge while I was deep frying the heads, but some instructions say you can keep them in ice water. WHAT DOES $12 OF MOREL MUSHROOMS TASTE LIKE? TROUT LAKE It’s like the lippy part of an oyster, except the whole mushroom is like that. And the insides are hollow, so it gives a really special texture when you’re chewing them. Really woodsy, mushroomy flavour. But the texture is at least half the fun. It felt so decadent to eat $12 worth of morels all by myself! PORK | DENNIS THE FOODIE Hog Shack just celebrated it’s 5th anniversary on Thursday, Oct. 15, 2015 with Swinefest, a “competition-style” barbecue buffet that included a glass of Driftwood’s fresh hop Sartori Harvest for only $35!It was a sweet deal that probably flew under a lot of people’s radar, but it sold out well ahead of time anyways. We were there to celebrate and indulge, so here’s the recap. SUSHI GEM: TETSU SUSHI BAR ON DENMAN Big props to foodbysamson for discovering this place. Tetsu Sushi Bar (Facebook, Instagram) is my idea of a cute, perfect-in-its-own-way, neighbourhood sushi place you’d find in Japan — small (only 14 seats), run by Japanese people or people trained in Japan (itamae and server are from Osaka), serves a curated selection of fish from Japan (and presumably the best local fish too), offers ALL-YOU-CAN-EAT KOREAN FRIED CHICKEN WINGS AT DAMSO ON Damso Modern Korean Cuisine on Bute near Robson started this “All-You-Can-Eat Korean Fried Chicken Wings Happy Hour Special” back in mid-July but I only noticed the sign for it this week. I took on the challenge Last time I was here, I had some so-so Korean-style ramen and haven’t been back since.But it’s so close to my work and I think I can eat $11 worth of wings in one sitting! RAMEN MEETS CASUAL FINE DINING: THE NEW JINYA RAMEN BAR ON Old Skool Ramen ($13.80). It’s a chicken broth-based ramen, with fish oil (!), pork chashu, ajitama, bamboo shoots, and green onions. This one comes with the same thin whole wheat-based noodles that are in the JINYA Tonkotsu Black ramen. I like this bowl just as much asthe Tonkotsu Black.
CAMERA EQUIPMENT
Being able to take decent food photos inside dark restaurants is my number one criteria for choosing camera equipment. As good as smartphones have come, there’s no replacement for a decent camera, and you can get kick-ass quality in smaller camera bodies nowadays. Using a flash inside a restaurant is a no-no! I’m currently using aFujifilm
HYDRA: THE BEST RESTAURANT I HAVE LITTLE INTEREST IN A friend’s birthday party with 12 people was booked at Hydra several weeks before the infamous and inflammatory vanmag.com review came out. It’s quite an entertaining read, and I use the word “inflammatory” on purpose because they entitled it, “Hydra Estiatorio Is a Dumpster Fire of a Restaurant”.But I think it was all a great teachable moment for the restaurant because I didn’t SEPTEMBER | 2015 | DENNIS THE FOODIE We received a wonderful cookbook (Quintessential: Authentic Vietnamese Cuisine) from Helga earlier this year, but we hadn’t gotten around to actually cooking from it until now.Wicca used the Pork Ribs Braised in Fish Sauce (Sườn Ram) recipe as a base, then tweaked it to suit her palate. We didn’t really intend to post this as a full recipe at the time, so I don’t have photos of the AUGUST | 2017 | DENNIS THE FOODIE Aotoya (aka Blue Door) is a slightly dingy, Japanese homestyle hole-in-the-wall on Victoria Drive, located beside longtime institution Supreme Pizza (get a pepperoni, mushroom, and Italian sausage pizza and one of their crack-laden pastas). If you can deal with Aotoya’s sometimes slow service and slow kitchen, you’ll be rewarded with good-to-great Yōshoku-style food that’s got FEBRUARY | 2015 | DENNIS THE FOODIE I don’t know too much about Turkish cuisine. There’s way more Persian and Greek restaurants in Vancouver than Turkish. But I love Anatolia’s Gate, if only for their amazing lavash bread straight out of their brick oven!Their Turkish pizza (lahmajun) is great tooso thin and crispy, and the meat mixture they spread on top is delicious.Now cut to last week, where after navigating the TACHI AT ASSEMBLY CHEF’S HALL: FIRST-EVER STAND-UP SUSHI Assembly Chef’s Hall is like what Bourdain Market was supposed to be if it ever got off the ground, except instead of overseas hawkers, Toronto’s chefs have set up shop with smaller, fast casual versions of their larger restaurants and other concepts. It’s a food court that doesn’t suck! And it contains the ONLY stand-up sushi bar in Canada. EVERYONE I spoke to said I was foolish for JUNE | 2018 | DENNIS THE FOODIE June 25, 2018 dennis Leave a comment. Few things have that uneasy mixture of luxury, guilt, and controversy as king crab does. Like spot prawns now, there used to be a mad king crab season rush in the Lower Mainland. But because we can’t have nice things, king crab prices are high and supply has become questionable (and possible illegal). MAY | 2014 | DENNIS THE FOODIE The two best Malaysian restaurants in Vancouver right now are probably Penang Delight on Rupert and Kaya Malay Bistro on Broadway. Both good restaurants. The difference in a nutshell: Penang is a bit on the greasy side (sometimes a good thing), Kaya is a bit cleaner and moreupscale.
MARCH | 2015 | DENNIS THE FOODIE In celebration of Pi Day (π Day — this Saturday, 3.14), I’m putting this Facebook album from an event last summer onto the blog for real, so that it now has a happy (and Google-able) home! Mostly pictures, not much by way of commentary 😛. So officially, this event was The 5th Incredible Pie Championship put on by the fine East Van community-minded collective The Association of Very JUNE | 2014 | DENNIS THE FOODIE Stateside Craft on Commercial Drive is the “sequel” to Portland Craft on Main Street except instead of just focusing on Oregon and Washington State beers, it’s the entire US! Well, whatever they can get their hands on, that is. Will Stateside Craft rank among the better beer places along Commercial Drive like St. Augustine’s, Biercraft or Tangent Cafe?DENNIS THE FOODIE
My guestimation is that Shima-Yahas been around since 1999 April 5, 2007, around the same time as the London Drugs complex opened up at Victoria Drive and 41st.Small, Japanese-run places like this are getting rare these days, with the disappearance of neighbourhood family-run joints like Vanya, Takarabune, and Aotoya (Blue Door).Shama-Ya is still around, still run by the adorable Japanesecouple.
CAMERA EQUIPMENT
Being able to take decent food photos inside dark restaurants is my number one criteria for choosing camera equipment. As good as smartphones have come, there’s no replacement for a decent camera, and you can get kick-ass quality in smaller camera bodies nowadays. Using a flash inside a restaurant is a no-no! I’m currently using aFujifilm
BEER | DENNIS THE FOODIE The folks behind Wildebeest, Bufala, and Lucky Taco have added another thoughtful expansion to their mini-empire in the form of the anti-sports bar sports bar Bells & Whistles located on Fraser just south of Kingsway. The food is typical sports bar/pub grub/comfort food like burgers, wings, nachos, onion rings, etc, but done with atypical care and better ingredients, served in an atypically MEMORIES | DENNIS THE FOODIE Chilo’s Taqueria holds a special place in my heart because they sorta kickstarted the whole authentic Mexican taco thing in Vancouver. Before Chilo’s, no one was serving taqueria-style or street-style tacos. Nowadays, there are lots of places to get decent-to-pretty-good tacos (Tacofino and the current king La Taqueria) but back then it was the next big thing that got the foodies excited. LOCAL BC SPOT PRAWN SASHIMI WITH DEEP FRIED HEADS. CUZ IT I coated the heads with a bit of cornstarch, salt, and pepper, then deep fried them in 375°F oil for about 5 minutes. Done! If you like that crunchy texture in the raw prawn meat, keep your prawns cold. I put them in the fridge while I was deep frying the heads, but some instructions say you can keep them in ice water. WHAT DOES $12 OF MOREL MUSHROOMS TASTE LIKE? TROUT LAKE It’s like the lippy part of an oyster, except the whole mushroom is like that. And the insides are hollow, so it gives a really special texture when you’re chewing them. Really woodsy, mushroomy flavour. But the texture is at least half the fun. It felt so decadent to eat $12 worth of morels all by myself! PORK | DENNIS THE FOODIE Hog Shack just celebrated it’s 5th anniversary on Thursday, Oct. 15, 2015 with Swinefest, a “competition-style” barbecue buffet that included a glass of Driftwood’s fresh hop Sartori Harvest for only $35!It was a sweet deal that probably flew under a lot of people’s radar, but it sold out well ahead of time anyways. We were there to celebrate and indulge, so here’s the recap. SUSHI GEM: TETSU SUSHI BAR ON DENMAN Big props to foodbysamson for discovering this place. Tetsu Sushi Bar (Facebook, Instagram) is my idea of a cute, perfect-in-its-own-way, neighbourhood sushi place you’d find in Japan — small (only 14 seats), run by Japanese people or people trained in Japan (itamae and server are from Osaka), serves a curated selection of fish from Japan (and presumably the best local fish too), offers ALL-YOU-CAN-EAT KOREAN FRIED CHICKEN WINGS AT DAMSO ON Damso Modern Korean Cuisine on Bute near Robson started this “All-You-Can-Eat Korean Fried Chicken Wings Happy Hour Special” back in mid-July but I only noticed the sign for it this week. I took on the challenge Last time I was here, I had some so-so Korean-style ramen and haven’t been back since.But it’s so close to my work and I think I can eat $11 worth of wings in one sitting! RAMEN MEETS CASUAL FINE DINING: THE NEW JINYA RAMEN BAR ON Old Skool Ramen ($13.80). It’s a chicken broth-based ramen, with fish oil (!), pork chashu, ajitama, bamboo shoots, and green onions. This one comes with the same thin whole wheat-based noodles that are in the JINYA Tonkotsu Black ramen. I like this bowl just as much asthe Tonkotsu Black.
DENNIS THE FOODIE
My guestimation is that Shima-Yahas been around since 1999 April 5, 2007, around the same time as the London Drugs complex opened up at Victoria Drive and 41st.Small, Japanese-run places like this are getting rare these days, with the disappearance of neighbourhood family-run joints like Vanya, Takarabune, and Aotoya (Blue Door).Shama-Ya is still around, still run by the adorable Japanesecouple.
CAMERA EQUIPMENT
Being able to take decent food photos inside dark restaurants is my number one criteria for choosing camera equipment. As good as smartphones have come, there’s no replacement for a decent camera, and you can get kick-ass quality in smaller camera bodies nowadays. Using a flash inside a restaurant is a no-no! I’m currently using aFujifilm
BEER | DENNIS THE FOODIE The folks behind Wildebeest, Bufala, and Lucky Taco have added another thoughtful expansion to their mini-empire in the form of the anti-sports bar sports bar Bells & Whistles located on Fraser just south of Kingsway. The food is typical sports bar/pub grub/comfort food like burgers, wings, nachos, onion rings, etc, but done with atypical care and better ingredients, served in an atypically MEMORIES | DENNIS THE FOODIE Chilo’s Taqueria holds a special place in my heart because they sorta kickstarted the whole authentic Mexican taco thing in Vancouver. Before Chilo’s, no one was serving taqueria-style or street-style tacos. Nowadays, there are lots of places to get decent-to-pretty-good tacos (Tacofino and the current king La Taqueria) but back then it was the next big thing that got the foodies excited. LOCAL BC SPOT PRAWN SASHIMI WITH DEEP FRIED HEADS. CUZ IT I coated the heads with a bit of cornstarch, salt, and pepper, then deep fried them in 375°F oil for about 5 minutes. Done! If you like that crunchy texture in the raw prawn meat, keep your prawns cold. I put them in the fridge while I was deep frying the heads, but some instructions say you can keep them in ice water. WHAT DOES $12 OF MOREL MUSHROOMS TASTE LIKE? TROUT LAKE It’s like the lippy part of an oyster, except the whole mushroom is like that. And the insides are hollow, so it gives a really special texture when you’re chewing them. Really woodsy, mushroomy flavour. But the texture is at least half the fun. It felt so decadent to eat $12 worth of morels all by myself! PORK | DENNIS THE FOODIE Hog Shack just celebrated it’s 5th anniversary on Thursday, Oct. 15, 2015 with Swinefest, a “competition-style” barbecue buffet that included a glass of Driftwood’s fresh hop Sartori Harvest for only $35!It was a sweet deal that probably flew under a lot of people’s radar, but it sold out well ahead of time anyways. We were there to celebrate and indulge, so here’s the recap. SUSHI GEM: TETSU SUSHI BAR ON DENMAN Big props to foodbysamson for discovering this place. Tetsu Sushi Bar (Facebook, Instagram) is my idea of a cute, perfect-in-its-own-way, neighbourhood sushi place you’d find in Japan — small (only 14 seats), run by Japanese people or people trained in Japan (itamae and server are from Osaka), serves a curated selection of fish from Japan (and presumably the best local fish too), offers ALL-YOU-CAN-EAT KOREAN FRIED CHICKEN WINGS AT DAMSO ON Damso Modern Korean Cuisine on Bute near Robson started this “All-You-Can-Eat Korean Fried Chicken Wings Happy Hour Special” back in mid-July but I only noticed the sign for it this week. I took on the challenge Last time I was here, I had some so-so Korean-style ramen and haven’t been back since.But it’s so close to my work and I think I can eat $11 worth of wings in one sitting! RAMEN MEETS CASUAL FINE DINING: THE NEW JINYA RAMEN BAR ON Old Skool Ramen ($13.80). It’s a chicken broth-based ramen, with fish oil (!), pork chashu, ajitama, bamboo shoots, and green onions. This one comes with the same thin whole wheat-based noodles that are in the JINYA Tonkotsu Black ramen. I like this bowl just as much asthe Tonkotsu Black.
CAMERA EQUIPMENT
Being able to take decent food photos inside dark restaurants is my number one criteria for choosing camera equipment. As good as smartphones have come, there’s no replacement for a decent camera, and you can get kick-ass quality in smaller camera bodies nowadays. Using a flash inside a restaurant is a no-no! I’m currently using aFujifilm
HYDRA: THE BEST RESTAURANT I HAVE LITTLE INTEREST IN A friend’s birthday party with 12 people was booked at Hydra several weeks before the infamous and inflammatory vanmag.com review came out. It’s quite an entertaining read, and I use the word “inflammatory” on purpose because they entitled it, “Hydra Estiatorio Is a Dumpster Fire of a Restaurant”.But I think it was all a great teachable moment for the restaurant because I didn’t SEPTEMBER | 2015 | DENNIS THE FOODIE We received a wonderful cookbook (Quintessential: Authentic Vietnamese Cuisine) from Helga earlier this year, but we hadn’t gotten around to actually cooking from it until now.Wicca used the Pork Ribs Braised in Fish Sauce (Sườn Ram) recipe as a base, then tweaked it to suit her palate. We didn’t really intend to post this as a full recipe at the time, so I don’t have photos of the AUGUST | 2017 | DENNIS THE FOODIE Aotoya (aka Blue Door) is a slightly dingy, Japanese homestyle hole-in-the-wall on Victoria Drive, located beside longtime institution Supreme Pizza (get a pepperoni, mushroom, and Italian sausage pizza and one of their crack-laden pastas). If you can deal with Aotoya’s sometimes slow service and slow kitchen, you’ll be rewarded with good-to-great Yōshoku-style food that’s got FEBRUARY | 2015 | DENNIS THE FOODIE I don’t know too much about Turkish cuisine. There’s way more Persian and Greek restaurants in Vancouver than Turkish. But I love Anatolia’s Gate, if only for their amazing lavash bread straight out of their brick oven!Their Turkish pizza (lahmajun) is great tooso thin and crispy, and the meat mixture they spread on top is delicious.Now cut to last week, where after navigating the TACHI AT ASSEMBLY CHEF’S HALL: FIRST-EVER STAND-UP SUSHI Assembly Chef’s Hall is like what Bourdain Market was supposed to be if it ever got off the ground, except instead of overseas hawkers, Toronto’s chefs have set up shop with smaller, fast casual versions of their larger restaurants and other concepts. It’s a food court that doesn’t suck! And it contains the ONLY stand-up sushi bar in Canada. EVERYONE I spoke to said I was foolish for JUNE | 2018 | DENNIS THE FOODIE June 25, 2018 dennis Leave a comment. Few things have that uneasy mixture of luxury, guilt, and controversy as king crab does. Like spot prawns now, there used to be a mad king crab season rush in the Lower Mainland. But because we can’t have nice things, king crab prices are high and supply has become questionable (and possible illegal). MAY | 2014 | DENNIS THE FOODIE The two best Malaysian restaurants in Vancouver right now are probably Penang Delight on Rupert and Kaya Malay Bistro on Broadway. Both good restaurants. The difference in a nutshell: Penang is a bit on the greasy side (sometimes a good thing), Kaya is a bit cleaner and moreupscale.
MARCH | 2015 | DENNIS THE FOODIE In celebration of Pi Day (π Day — this Saturday, 3.14), I’m putting this Facebook album from an event last summer onto the blog for real, so that it now has a happy (and Google-able) home! Mostly pictures, not much by way of commentary 😛. So officially, this event was The 5th Incredible Pie Championship put on by the fine East Van community-minded collective The Association of Very JUNE | 2014 | DENNIS THE FOODIE Stateside Craft on Commercial Drive is the “sequel” to Portland Craft on Main Street except instead of just focusing on Oregon and Washington State beers, it’s the entire US! Well, whatever they can get their hands on, that is. Will Stateside Craft rank among the better beer places along Commercial Drive like St. Augustine’s, Biercraft or Tangent Cafe?DENNIS THE FOODIE
My guestimation is that Shima-Yahas been around since 1999 April 5, 2007, around the same time as the London Drugs complex opened up at Victoria Drive and 41st.Small, Japanese-run places like this are getting rare these days, with the disappearance of neighbourhood family-run joints like Vanya, Takarabune, and Aotoya (Blue Door).Shama-Ya is still around, still run by the adorable Japanesecouple.
CAMERA EQUIPMENT
Being able to take decent food photos inside dark restaurants is my number one criteria for choosing camera equipment. As good as smartphones have come, there’s no replacement for a decent camera, and you can get kick-ass quality in smaller camera bodies nowadays. Using a flash inside a restaurant is a no-no! I’m currently using aFujifilm
BEER | DENNIS THE FOODIE The folks behind Wildebeest, Bufala, and Lucky Taco have added another thoughtful expansion to their mini-empire in the form of the anti-sports bar sports bar Bells & Whistles located on Fraser just south of Kingsway. The food is typical sports bar/pub grub/comfort food like burgers, wings, nachos, onion rings, etc, but done with atypical care and better ingredients, served in an atypically MEMORIES | DENNIS THE FOODIE Chilo’s Taqueria holds a special place in my heart because they sorta kickstarted the whole authentic Mexican taco thing in Vancouver. Before Chilo’s, no one was serving taqueria-style or street-style tacos. Nowadays, there are lots of places to get decent-to-pretty-good tacos (Tacofino and the current king La Taqueria) but back then it was the next big thing that got the foodies excited. LOCAL BC SPOT PRAWN SASHIMI WITH DEEP FRIED HEADS. CUZ IT I coated the heads with a bit of cornstarch, salt, and pepper, then deep fried them in 375°F oil for about 5 minutes. Done! If you like that crunchy texture in the raw prawn meat, keep your prawns cold. I put them in the fridge while I was deep frying the heads, but some instructions say you can keep them in ice water. WHAT DOES $12 OF MOREL MUSHROOMS TASTE LIKE? TROUT LAKE It’s like the lippy part of an oyster, except the whole mushroom is like that. And the insides are hollow, so it gives a really special texture when you’re chewing them. Really woodsy, mushroomy flavour. But the texture is at least half the fun. It felt so decadent to eat $12 worth of morels all by myself! PORK | DENNIS THE FOODIE Hog Shack just celebrated it’s 5th anniversary on Thursday, Oct. 15, 2015 with Swinefest, a “competition-style” barbecue buffet that included a glass of Driftwood’s fresh hop Sartori Harvest for only $35!It was a sweet deal that probably flew under a lot of people’s radar, but it sold out well ahead of time anyways. We were there to celebrate and indulge, so here’s the recap. SUSHI GEM: TETSU SUSHI BAR ON DENMAN Big props to foodbysamson for discovering this place. Tetsu Sushi Bar (Facebook, Instagram) is my idea of a cute, perfect-in-its-own-way, neighbourhood sushi place you’d find in Japan — small (only 14 seats), run by Japanese people or people trained in Japan (itamae and server are from Osaka), serves a curated selection of fish from Japan (and presumably the best local fish too), offers ALL-YOU-CAN-EAT KOREAN FRIED CHICKEN WINGS AT DAMSO ON Damso Modern Korean Cuisine on Bute near Robson started this “All-You-Can-Eat Korean Fried Chicken Wings Happy Hour Special” back in mid-July but I only noticed the sign for it this week. I took on the challenge Last time I was here, I had some so-so Korean-style ramen and haven’t been back since.But it’s so close to my work and I think I can eat $11 worth of wings in one sitting! RAMEN MEETS CASUAL FINE DINING: THE NEW JINYA RAMEN BAR ON Old Skool Ramen ($13.80). It’s a chicken broth-based ramen, with fish oil (!), pork chashu, ajitama, bamboo shoots, and green onions. This one comes with the same thin whole wheat-based noodles that are in the JINYA Tonkotsu Black ramen. I like this bowl just as much asthe Tonkotsu Black.
DENNIS THE FOODIE
My guestimation is that Shima-Yahas been around since 1999 April 5, 2007, around the same time as the London Drugs complex opened up at Victoria Drive and 41st.Small, Japanese-run places like this are getting rare these days, with the disappearance of neighbourhood family-run joints like Vanya, Takarabune, and Aotoya (Blue Door).Shama-Ya is still around, still run by the adorable Japanesecouple.
CAMERA EQUIPMENT
Being able to take decent food photos inside dark restaurants is my number one criteria for choosing camera equipment. As good as smartphones have come, there’s no replacement for a decent camera, and you can get kick-ass quality in smaller camera bodies nowadays. Using a flash inside a restaurant is a no-no! I’m currently using aFujifilm
BEER | DENNIS THE FOODIE The folks behind Wildebeest, Bufala, and Lucky Taco have added another thoughtful expansion to their mini-empire in the form of the anti-sports bar sports bar Bells & Whistles located on Fraser just south of Kingsway. The food is typical sports bar/pub grub/comfort food like burgers, wings, nachos, onion rings, etc, but done with atypical care and better ingredients, served in an atypically MEMORIES | DENNIS THE FOODIE Chilo’s Taqueria holds a special place in my heart because they sorta kickstarted the whole authentic Mexican taco thing in Vancouver. Before Chilo’s, no one was serving taqueria-style or street-style tacos. Nowadays, there are lots of places to get decent-to-pretty-good tacos (Tacofino and the current king La Taqueria) but back then it was the next big thing that got the foodies excited. LOCAL BC SPOT PRAWN SASHIMI WITH DEEP FRIED HEADS. CUZ IT I coated the heads with a bit of cornstarch, salt, and pepper, then deep fried them in 375°F oil for about 5 minutes. Done! If you like that crunchy texture in the raw prawn meat, keep your prawns cold. I put them in the fridge while I was deep frying the heads, but some instructions say you can keep them in ice water. WHAT DOES $12 OF MOREL MUSHROOMS TASTE LIKE? TROUT LAKE It’s like the lippy part of an oyster, except the whole mushroom is like that. And the insides are hollow, so it gives a really special texture when you’re chewing them. Really woodsy, mushroomy flavour. But the texture is at least half the fun. It felt so decadent to eat $12 worth of morels all by myself! PORK | DENNIS THE FOODIE Hog Shack just celebrated it’s 5th anniversary on Thursday, Oct. 15, 2015 with Swinefest, a “competition-style” barbecue buffet that included a glass of Driftwood’s fresh hop Sartori Harvest for only $35!It was a sweet deal that probably flew under a lot of people’s radar, but it sold out well ahead of time anyways. We were there to celebrate and indulge, so here’s the recap. SUSHI GEM: TETSU SUSHI BAR ON DENMAN Big props to foodbysamson for discovering this place. Tetsu Sushi Bar (Facebook, Instagram) is my idea of a cute, perfect-in-its-own-way, neighbourhood sushi place you’d find in Japan — small (only 14 seats), run by Japanese people or people trained in Japan (itamae and server are from Osaka), serves a curated selection of fish from Japan (and presumably the best local fish too), offers ALL-YOU-CAN-EAT KOREAN FRIED CHICKEN WINGS AT DAMSO ON Damso Modern Korean Cuisine on Bute near Robson started this “All-You-Can-Eat Korean Fried Chicken Wings Happy Hour Special” back in mid-July but I only noticed the sign for it this week. I took on the challenge Last time I was here, I had some so-so Korean-style ramen and haven’t been back since.But it’s so close to my work and I think I can eat $11 worth of wings in one sitting! RAMEN MEETS CASUAL FINE DINING: THE NEW JINYA RAMEN BAR ON Old Skool Ramen ($13.80). It’s a chicken broth-based ramen, with fish oil (!), pork chashu, ajitama, bamboo shoots, and green onions. This one comes with the same thin whole wheat-based noodles that are in the JINYA Tonkotsu Black ramen. I like this bowl just as much asthe Tonkotsu Black.
CAMERA EQUIPMENT
Being able to take decent food photos inside dark restaurants is my number one criteria for choosing camera equipment. As good as smartphones have come, there’s no replacement for a decent camera, and you can get kick-ass quality in smaller camera bodies nowadays. Using a flash inside a restaurant is a no-no! I’m currently using aFujifilm
HYDRA: THE BEST RESTAURANT I HAVE LITTLE INTEREST IN A friend’s birthday party with 12 people was booked at Hydra several weeks before the infamous and inflammatory vanmag.com review came out. It’s quite an entertaining read, and I use the word “inflammatory” on purpose because they entitled it, “Hydra Estiatorio Is a Dumpster Fire of a Restaurant”.But I think it was all a great teachable moment for the restaurant because I didn’t SEPTEMBER | 2015 | DENNIS THE FOODIE We received a wonderful cookbook (Quintessential: Authentic Vietnamese Cuisine) from Helga earlier this year, but we hadn’t gotten around to actually cooking from it until now.Wicca used the Pork Ribs Braised in Fish Sauce (Sườn Ram) recipe as a base, then tweaked it to suit her palate. We didn’t really intend to post this as a full recipe at the time, so I don’t have photos of the AUGUST | 2017 | DENNIS THE FOODIE Aotoya (aka Blue Door) is a slightly dingy, Japanese homestyle hole-in-the-wall on Victoria Drive, located beside longtime institution Supreme Pizza (get a pepperoni, mushroom, and Italian sausage pizza and one of their crack-laden pastas). If you can deal with Aotoya’s sometimes slow service and slow kitchen, you’ll be rewarded with good-to-great Yōshoku-style food that’s got FEBRUARY | 2015 | DENNIS THE FOODIE I don’t know too much about Turkish cuisine. There’s way more Persian and Greek restaurants in Vancouver than Turkish. But I love Anatolia’s Gate, if only for their amazing lavash bread straight out of their brick oven!Their Turkish pizza (lahmajun) is great tooso thin and crispy, and the meat mixture they spread on top is delicious.Now cut to last week, where after navigating the TACHI AT ASSEMBLY CHEF’S HALL: FIRST-EVER STAND-UP SUSHI Assembly Chef’s Hall is like what Bourdain Market was supposed to be if it ever got off the ground, except instead of overseas hawkers, Toronto’s chefs have set up shop with smaller, fast casual versions of their larger restaurants and other concepts. It’s a food court that doesn’t suck! And it contains the ONLY stand-up sushi bar in Canada. EVERYONE I spoke to said I was foolish for JUNE | 2018 | DENNIS THE FOODIE June 25, 2018 dennis Leave a comment. Few things have that uneasy mixture of luxury, guilt, and controversy as king crab does. Like spot prawns now, there used to be a mad king crab season rush in the Lower Mainland. But because we can’t have nice things, king crab prices are high and supply has become questionable (and possible illegal). MAY | 2014 | DENNIS THE FOODIE The two best Malaysian restaurants in Vancouver right now are probably Penang Delight on Rupert and Kaya Malay Bistro on Broadway. Both good restaurants. The difference in a nutshell: Penang is a bit on the greasy side (sometimes a good thing), Kaya is a bit cleaner and moreupscale.
MARCH | 2015 | DENNIS THE FOODIE In celebration of Pi Day (π Day — this Saturday, 3.14), I’m putting this Facebook album from an event last summer onto the blog for real, so that it now has a happy (and Google-able) home! Mostly pictures, not much by way of commentary 😛. So officially, this event was The 5th Incredible Pie Championship put on by the fine East Van community-minded collective The Association of Very JUNE | 2014 | DENNIS THE FOODIE Stateside Craft on Commercial Drive is the “sequel” to Portland Craft on Main Street except instead of just focusing on Oregon and Washington State beers, it’s the entire US! Well, whatever they can get their hands on, that is. Will Stateside Craft rank among the better beer places along Commercial Drive like St. Augustine’s, Biercraft or Tangent Cafe?DENNIS THE FOODIE
My guestimation is that Shima-Yahas been around since 1999 April 5, 2007, around the same time as the London Drugs complex opened up at Victoria Drive and 41st.Small, Japanese-run places like this are getting rare these days, with the disappearance of neighbourhood family-run joints like Vanya, Takarabune, and Aotoya (Blue Door).Shama-Ya is still around, still run by the adorable Japanesecouple.
FOOD | DENNIS THE FOODIE A friend’s birthday party with 12 people was booked at Hydra several weeks before the infamous and inflammatory vanmag.com review came out. It’s quite an entertaining read, and I use the word “inflammatory” on purpose because they entitled it, “Hydra Estiatorio Is a Dumpster Fire of a Restaurant”.But I think it was all a great teachable moment for the restaurant because I didn’t BEER | DENNIS THE FOODIE The food is typical sports bar/pub grub/comfort food like burgers, wings, nachos, onion rings, etc, but done with atypical care and better ingredients, served in an atypically bright and family-friendly environment, with a very atypical craft beer menu with absolutely NO macro beer in sight. YouTube. Subscribe. Info. Shopping.CAMERA EQUIPMENT
Being able to take decent food photos inside dark restaurants is my number one criteria for choosing camera equipment. As good as smartphones have come, there’s no replacement for a decent camera, and you can get kick-ass quality in smaller camera bodies nowadays. Using a flash inside a restaurant is a no-no! I’m currently using aFujifilm
MEMORIES | DENNIS THE FOODIE Chilo’s Taqueria holds a special place in my heart because they sorta kickstarted the whole authentic Mexican taco thing in Vancouver. Before Chilo’s, no one was serving taqueria-style or street-style tacos. Nowadays, there are lots of places to get decent-to-pretty-good tacos (Tacofino and the current king La Taqueria) but back then it was the next big thing that got the foodies excited. WHAT DOES $12 OF MOREL MUSHROOMS TASTE LIKE? TROUT LAKE It’s like the lippy part of an oyster, except the whole mushroom is like that. And the insides are hollow, so it gives a really special texture when you’re chewing them. Really woodsy, mushroomy flavour. But the texture is at least half the fun. It felt so decadent to eat $12 worth of morels all by myself! LOCAL BC SPOT PRAWN SASHIMI WITH DEEP FRIED HEADS. CUZ IT I coated the heads with a bit of cornstarch, salt, and pepper, then deep fried them in 375°F oil for about 5 minutes. Done! If you like that crunchy texture in the raw prawn meat, keep your prawns cold. I put them in the fridge while I was deep frying the heads, but some instructions say you can keep them in ice water. PORK | DENNIS THE FOODIE The big reveal right awaythis is a “Porkken”: It’s a deboned chicken with stuffing, wrapped inside of a butterflied pork loin (including the baby back ribs), all wrapped in bacon. You already know Turducken, so please meet Porkken. Now read on for the story of how this all happened. Continue reading. SUSHI GEM: TETSU SUSHI BAR ON DENMAN The bluefin chūtoro alone is $7.75 and the Japanese uni is $10. Daily Special Sushi (5 pieces), part of the 4-course omakase set ($40/$50). The premium $50 version included Japanese uni and bluefin chūtoro (medium-fatty tuna) on this particular evening. All pieces are lightly sauced, so don’t require additional soy sauce. RAMEN MEETS CASUAL FINE DINING: THE NEW JINYA RAMEN BAR ON Old Skool Ramen ($13.80). It’s a chicken broth-based ramen, with fish oil (!), pork chashu, ajitama, bamboo shoots, and green onions. This one comes with the same thin whole wheat-based noodles that are in the JINYA Tonkotsu Black ramen. I like this bowl just as much asthe Tonkotsu Black.
DENNIS THE FOODIE
My guestimation is that Shima-Yahas been around since 1999 April 5, 2007, around the same time as the London Drugs complex opened up at Victoria Drive and 41st.Small, Japanese-run places like this are getting rare these days, with the disappearance of neighbourhood family-run joints like Vanya, Takarabune, and Aotoya (Blue Door).Shama-Ya is still around, still run by the adorable Japanesecouple.
FOOD | DENNIS THE FOODIE A friend’s birthday party with 12 people was booked at Hydra several weeks before the infamous and inflammatory vanmag.com review came out. It’s quite an entertaining read, and I use the word “inflammatory” on purpose because they entitled it, “Hydra Estiatorio Is a Dumpster Fire of a Restaurant”.But I think it was all a great teachable moment for the restaurant because I didn’t BEER | DENNIS THE FOODIE The food is typical sports bar/pub grub/comfort food like burgers, wings, nachos, onion rings, etc, but done with atypical care and better ingredients, served in an atypically bright and family-friendly environment, with a very atypical craft beer menu with absolutely NO macro beer in sight. YouTube. Subscribe. Info. Shopping.CAMERA EQUIPMENT
Being able to take decent food photos inside dark restaurants is my number one criteria for choosing camera equipment. As good as smartphones have come, there’s no replacement for a decent camera, and you can get kick-ass quality in smaller camera bodies nowadays. Using a flash inside a restaurant is a no-no! I’m currently using aFujifilm
MEMORIES | DENNIS THE FOODIE Chilo’s Taqueria holds a special place in my heart because they sorta kickstarted the whole authentic Mexican taco thing in Vancouver. Before Chilo’s, no one was serving taqueria-style or street-style tacos. Nowadays, there are lots of places to get decent-to-pretty-good tacos (Tacofino and the current king La Taqueria) but back then it was the next big thing that got the foodies excited. WHAT DOES $12 OF MOREL MUSHROOMS TASTE LIKE? TROUT LAKE It’s like the lippy part of an oyster, except the whole mushroom is like that. And the insides are hollow, so it gives a really special texture when you’re chewing them. Really woodsy, mushroomy flavour. But the texture is at least half the fun. It felt so decadent to eat $12 worth of morels all by myself! LOCAL BC SPOT PRAWN SASHIMI WITH DEEP FRIED HEADS. CUZ IT I coated the heads with a bit of cornstarch, salt, and pepper, then deep fried them in 375°F oil for about 5 minutes. Done! If you like that crunchy texture in the raw prawn meat, keep your prawns cold. I put them in the fridge while I was deep frying the heads, but some instructions say you can keep them in ice water. PORK | DENNIS THE FOODIE The big reveal right awaythis is a “Porkken”: It’s a deboned chicken with stuffing, wrapped inside of a butterflied pork loin (including the baby back ribs), all wrapped in bacon. You already know Turducken, so please meet Porkken. Now read on for the story of how this all happened. Continue reading. SUSHI GEM: TETSU SUSHI BAR ON DENMAN The bluefin chūtoro alone is $7.75 and the Japanese uni is $10. Daily Special Sushi (5 pieces), part of the 4-course omakase set ($40/$50). The premium $50 version included Japanese uni and bluefin chūtoro (medium-fatty tuna) on this particular evening. All pieces are lightly sauced, so don’t require additional soy sauce. RAMEN MEETS CASUAL FINE DINING: THE NEW JINYA RAMEN BAR ON Old Skool Ramen ($13.80). It’s a chicken broth-based ramen, with fish oil (!), pork chashu, ajitama, bamboo shoots, and green onions. This one comes with the same thin whole wheat-based noodles that are in the JINYA Tonkotsu Black ramen. I like this bowl just as much asthe Tonkotsu Black.
FOOD | DENNIS THE FOODIE A friend’s birthday party with 12 people was booked at Hydra several weeks before the infamous and inflammatory vanmag.com review came out. It’s quite an entertaining read, and I use the word “inflammatory” on purpose because they entitled it, “Hydra Estiatorio Is a Dumpster Fire of a Restaurant”.But I think it was all a great teachable moment for the restaurant because I didn’tTRIP REPORTS
Shokunin follows a theme that I’ve noticed in Calgary — modern Asian food, not necessarily cooked by Asians, being done respectfully at a high level, and embraced by the dining public.Specifically: Anju (every iteration), Foreign Concept, Two Penny, and — now that I’ve finally tried it — Shokunin.I was really impressed by the quality and attention to detail with their kushiyakiWORTH ANOTHER VISIT
Absolutely no relation to Kokoro Ramen on Victoria Drive, Kokoro Tokyo Mazesoba opened up in late September 2018 and has been buzzing all over Instagram ever since. It joins an interesting student-heavy area of downtown, located right beside BCIT Downtown Campus and is close to other places like Gyoza Bar, Ramen Gojiro, Peaceful, Baghdad Cafe, Koala Kebabs, Cartems Donuts, Smile Diner, and Cinara. BRUNCH | DENNIS THE FOODIE The word “brunch” doesn’t quite describe the food though. Eggs appear only once. (Actually there’s egg in two dishes.) There’s no bacon (not the typical kind, anyways), no hollandaise, no waffles, no stereotypical brunch elements. It’s really just a 6-course share plates meal with none of the overwrought greasy excesses of your TACOS | DENNIS THE FOODIE Chilo’s Taqueria holds a special place in my heart because they sorta kickstarted the whole authentic Mexican taco thing in Vancouver. Before Chilo’s, no one was serving taqueria-style or street-style tacos. Nowadays, there are lots of places to get decent-to-pretty-good tacos (Tacofino and the current king La Taqueria) but back then it was the next big thing that got the foodies excited.JUST PLAIN AWESOME
Hello blog world! It’s been a while. I’ve been much more active on Instagram the past few years (almost 7000 posts!), so I encourage you to check out that platform if you’ve been hesitant to join. You’ll get to see all my day-to-day stuff that never makes it onto the blog, plus all the in-depth stuff I usually post here but have been too busyto do.
CHEESE | DENNIS THE FOODIE It’s finally happened — Vancouver now has a dedicated craft cider bar. Orchard & The Sea opened on July 14 (a week ago as I write this), and operates out of The Birds & The Beets space in Gastown on Thursday and Friday nights from 6pm-11pm, and Saturday night from 5pm-11pm (sort of like a pop-up restaurant). I’m fairly new to the whole cider thing, but already know that I don’t like LEBANESE | DENNIS THE FOODIE A newish Lebanese place called Jamjar opened up back in October on Commercial Drive, just down the block from St. Augustines. I love Persian food (Cazba, etc), eaten a lot at Abdul’s BBQ, and also Anatolia’s Gate.All the food at these places are quite different, and I find it pretty fun to explore the differences.#BCBEERBLOGGERS
This is second of three collaboration (#BCBeerBloggers) posts about local Winter seasonal beers.Other participating blogs include: West Coast Beer Geek – A beer geeks perspective on craft beer, beer events, beer pairings and more.. Mike’s Craft Beer – Not for the weak of taste buds. Lots of great beer reviews, brewery reviews and events on this site. ALL-YOU-CAN-EAT KOREAN FRIED CHICKEN WINGS AT DAMSO ON Damso Modern Korean Cuisine on Bute near Robson started this “All-You-Can-Eat Korean Fried Chicken Wings Happy Hour Special” back in mid-July but I only noticed the sign for it this week. I took on the challenge Last time I was here, I had some so-so Korean-style ramen and haven’t been back since.But it’s so close to my work and I think I can eat $11 worth of wings in one sitting!DENNIS THE FOODIE
My guestimation is that Shima-Yahas been around since 1999 April 5, 2007, around the same time as the London Drugs complex opened up at Victoria Drive and 41st.Small, Japanese-run places like this are getting rare these days, with the disappearance of neighbourhood family-run joints like Vanya, Takarabune, and Aotoya (Blue Door).Shama-Ya is still around, still run by the adorable Japanesecouple.
CONTACT | DENNIS THE FOODIE Contact. Disagree with me? Good! Hit me up on Twitter ( @dennisthefoodie ), Facebook, Instagram, email me or send me a message: NOTE: I do not accept media invites. I do not attend media events. I always pay my own way. I’m not interested in collaborations or cross-promotions. MEMORIES | DENNIS THE FOODIE Chilo’s Taqueria holds a special place in my heart because they sorta kickstarted the whole authentic Mexican taco thing in Vancouver. Before Chilo’s, no one was serving taqueria-style or street-style tacos. Nowadays, there are lots of places to get decent-to-pretty-good tacos (Tacofino and the current king La Taqueria) but back then it was the next big thing that got the foodies excited. WHAT DOES $12 OF MOREL MUSHROOMS TASTE LIKE? TROUT LAKEMOREL MUSHROOMS TASTEWHEN DO MOREL MUSHROOMS APPEARCOOKING MORELS MUSHROOMSMORELMUSHROOM SEASON
It’s like the lippy part of an oyster, except the whole mushroom is like that. And the insides are hollow, so it gives a really special texture when you’re chewing them. Really woodsy, mushroomy flavour. But the texture is at least half the fun. It felt so decadent to eat $12 worth of morels all by myself!JUST PLAIN AWESOME
Eggs appear only once. (Actually there’s egg in two dishes.) There’s no bacon (not the typical kind, anyways), no hollandaise, no waffles, no stereotypical brunch elements. It’s really just a 6-course share plates meal with none of the overwrought greasy excesses of your typical brunch. CALGARY | DENNIS THE FOODIE Hot Chicken in Cold Calgary – December 2015. February 8, 2016 dennis 4 Comments. Last time we were in Calgary during the winter was back in 2010. This Vancouver boy isn’t used to the brutal, dry cold. Although the snow texture is fluffy and makes a cool crunching sound,it’s still a
WORTH ANOTHER VISIT
Absolutely no relation to Kokoro Ramen on Victoria Drive, Kokoro Tokyo Mazesoba opened up in late September 2018 and has been buzzing all over Instagram ever since. It joins an interesting student-heavy area of downtown, located right beside BCIT Downtown Campus and is close to other places like Gyoza Bar, Ramen Gojiro, Peaceful, Baghdad Cafe, Koala Kebabs, Cartems Donuts, Smile Diner, and Cinara. LOCAL BC SPOT PRAWN SASHIMI WITH DEEP FRIED HEADS. CUZ IT I coated the heads with a bit of cornstarch, salt, and pepper, then deep fried them in 375°F oil for about 5 minutes. Done! If you like that crunchy texture in the raw prawn meat, keep your prawns cold. I put them in the fridge while I was deep frying the heads, but some instructions say you can keep them in ice water. SUSHI GEM: TETSU SUSHI BAR ON DENMAN The bluefin chūtoro alone is $7.75 and the Japanese uni is $10. Daily Special Sushi (5 pieces), part of the 4-course omakase set ($40/$50). The premium $50 version included Japanese uni and bluefin chūtoro (medium-fatty tuna) on this particular evening. All pieces are lightly sauced, so don’t require additional soy sauce. JUNE | 2018 | DENNIS THE FOODIE June 25, 2018 dennis Leave a comment. Few things have that uneasy mixture of luxury, guilt, and controversy as king crab does. Like spot prawns now, there used to be a mad king crab season rush in the Lower Mainland. But because we can’t have nice things, king crab prices are high and supply has become questionable (and possible illegal).DENNIS THE FOODIE
My guestimation is that Shima-Yahas been around since 1999 April 5, 2007, around the same time as the London Drugs complex opened up at Victoria Drive and 41st.Small, Japanese-run places like this are getting rare these days, with the disappearance of neighbourhood family-run joints like Vanya, Takarabune, and Aotoya (Blue Door).Shama-Ya is still around, still run by the adorable Japanesecouple.
CONTACT | DENNIS THE FOODIE Contact. Disagree with me? Good! Hit me up on Twitter ( @dennisthefoodie ), Facebook, Instagram, email me or send me a message: NOTE: I do not accept media invites. I do not attend media events. I always pay my own way. I’m not interested in collaborations or cross-promotions. MEMORIES | DENNIS THE FOODIE Chilo’s Taqueria holds a special place in my heart because they sorta kickstarted the whole authentic Mexican taco thing in Vancouver. Before Chilo’s, no one was serving taqueria-style or street-style tacos. Nowadays, there are lots of places to get decent-to-pretty-good tacos (Tacofino and the current king La Taqueria) but back then it was the next big thing that got the foodies excited. WHAT DOES $12 OF MOREL MUSHROOMS TASTE LIKE? TROUT LAKEMOREL MUSHROOMS TASTEWHEN DO MOREL MUSHROOMS APPEARCOOKING MORELS MUSHROOMSMORELMUSHROOM SEASON
It’s like the lippy part of an oyster, except the whole mushroom is like that. And the insides are hollow, so it gives a really special texture when you’re chewing them. Really woodsy, mushroomy flavour. But the texture is at least half the fun. It felt so decadent to eat $12 worth of morels all by myself!JUST PLAIN AWESOME
Eggs appear only once. (Actually there’s egg in two dishes.) There’s no bacon (not the typical kind, anyways), no hollandaise, no waffles, no stereotypical brunch elements. It’s really just a 6-course share plates meal with none of the overwrought greasy excesses of your typical brunch. CALGARY | DENNIS THE FOODIE Hot Chicken in Cold Calgary – December 2015. February 8, 2016 dennis 4 Comments. Last time we were in Calgary during the winter was back in 2010. This Vancouver boy isn’t used to the brutal, dry cold. Although the snow texture is fluffy and makes a cool crunching sound,it’s still a
WORTH ANOTHER VISIT
Absolutely no relation to Kokoro Ramen on Victoria Drive, Kokoro Tokyo Mazesoba opened up in late September 2018 and has been buzzing all over Instagram ever since. It joins an interesting student-heavy area of downtown, located right beside BCIT Downtown Campus and is close to other places like Gyoza Bar, Ramen Gojiro, Peaceful, Baghdad Cafe, Koala Kebabs, Cartems Donuts, Smile Diner, and Cinara. LOCAL BC SPOT PRAWN SASHIMI WITH DEEP FRIED HEADS. CUZ IT I coated the heads with a bit of cornstarch, salt, and pepper, then deep fried them in 375°F oil for about 5 minutes. Done! If you like that crunchy texture in the raw prawn meat, keep your prawns cold. I put them in the fridge while I was deep frying the heads, but some instructions say you can keep them in ice water. SUSHI GEM: TETSU SUSHI BAR ON DENMAN The bluefin chūtoro alone is $7.75 and the Japanese uni is $10. Daily Special Sushi (5 pieces), part of the 4-course omakase set ($40/$50). The premium $50 version included Japanese uni and bluefin chūtoro (medium-fatty tuna) on this particular evening. All pieces are lightly sauced, so don’t require additional soy sauce. JUNE | 2018 | DENNIS THE FOODIE June 25, 2018 dennis Leave a comment. Few things have that uneasy mixture of luxury, guilt, and controversy as king crab does. Like spot prawns now, there used to be a mad king crab season rush in the Lower Mainland. But because we can’t have nice things, king crab prices are high and supply has become questionable (and possible illegal). FOOD | DENNIS THE FOODIE A friend’s birthday party with 12 people was booked at Hydra several weeks before the infamous and inflammatory vanmag.com review came out. It’s quite an entertaining read, and I use the word “inflammatory” on purpose because they entitled it, “Hydra Estiatorio Is a Dumpster Fire of a Restaurant”.But I think it was all a great teachable moment for the restaurant because I didn’tTRIP REPORTS
Shokunin follows a theme that I’ve noticed in Calgary — modern Asian food, not necessarily cooked by Asians, being done respectfully at a high level, and embraced by the dining public.Specifically: Anju (every iteration), Foreign Concept, Two Penny, and — now that I’ve finally tried it — Shokunin.I was really impressed by the quality and attention to detail with their kushiyaki BRUNCH | DENNIS THE FOODIE The word “brunch” doesn’t quite describe the food though. Eggs appear only once. (Actually there’s egg in two dishes.) There’s no bacon (not the typical kind, anyways), no hollandaise, no waffles, no stereotypical brunch elements. It’s really just a 6-course share plates meal with none of the overwrought greasy excesses of yourJUST PLAIN AWESOME
Hello blog world! It’s been a while. I’ve been much more active on Instagram the past few years (almost 7000 posts!), so I encourage you to check out that platform if you’ve been hesitant to join. You’ll get to see all my day-to-day stuff that never makes it onto the blog, plus all the in-depth stuff I usually post here but have been too busyto do.
BAKED GOODS
I was stuck in a bread rut, always going back to Swiss Bakery’s par-baked baguettes. Great baguettes with an almost-thin but robust crust and (on a good day) a crumb with great varied crumb structure and deep, complex, satisfying flavour with a hint of natural sourdough tang.I said “on a good day” because some batches seem to be deeper and richer than others. TORONTO | DENNIS THE FOODIE Assembly Chef’s Hall is like what Bourdain Market was supposed to be if it ever got off the ground, except instead of overseas hawkers, Toronto’s chefs have set up shop with smaller, fast casual versions of their larger restaurants and other concepts. It’s a food court that doesn’t suck! And it contains the ONLY stand-up sushi bar in Canada. EVERYONE I spoke to said I was foolish for LOCAL BC SPOT PRAWN SASHIMI WITH DEEP FRIED HEADS. CUZ IT I coated the heads with a bit of cornstarch, salt, and pepper, then deep fried them in 375°F oil for about 5 minutes. Done! If you like that crunchy texture in the raw prawn meat, keep your prawns cold. I put them in the fridge while I was deep frying the heads, but some instructions say you can keep them in ice water. LEBANESE | DENNIS THE FOODIE A newish Lebanese place called Jamjar opened up back in October on Commercial Drive, just down the block from St. Augustines. I love Persian food (Cazba, etc), eaten a lot at Abdul’s BBQ, and also Anatolia’s Gate.All the food at these places are quite different, and I find it pretty fun to explore the differences. BAD TIMES | DENNIS THE FOODIE Hapa Ramen (stillborn twin of longstanding Hapa Izakaya) just opened up on January 8, 2016. I had no particular expectations, aside from being curious to see what they could bring to the increasingly crowded ramen game in Vancouver. Evidently, not much. NOTE: Hapa Ramen has nothing to do with the short-lived Hapa Ramen in San Francisco,started
SEPTEMBER | 2015 | DENNIS THE FOODIE We received a wonderful cookbook (Quintessential: Authentic Vietnamese Cuisine) from Helga earlier this year, but we hadn’t gotten around to actually cooking from it until now.Wicca used the Pork Ribs Braised in Fish Sauce (Sườn Ram) recipe as a base, then tweaked it to suit her palate. We didn’t really intend to post this as a full recipe at the time, so I don’t have photos of theDENNIS THE FOODIE
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Food , Reviews
FLAVOURFUL VEGETARIAN THINGS AT DO CHAY ON KINGSWAYFood , Reviews
A LOVE LETTER TO NORTHERN VIETNAMESE FOOD AT HANOI OLD QUARTER ONVICTORIA DRIVE
Food , Reviews
EDOMAE SUSHI AT SUSHI JINFood , Reviews
HOMEY GRANDMA-STYLE VIBES WITH BANH CUON & BUN RIEU AT THANH XUAN CAFEON KINGSWAY
Food , Reviews
HAPPY HOUR QUICKIE: SAY EIGHT AT TACOFINO OCHOFood , Reviews
DINNER QUICKIE: OMAKASE NIGIRI SET AT SHIMA-YA ON VICTORIA DRIVEFood , Reviews
PREMIUM CHOICE: A SUSHI LUNCH AT TETSU SUSHI BAR ON DENMANMarch 23, 2019
dennis Leave a comment My previous sushi meal at Sushi Bar Shu ignited the sushi fire within me so I went to another favourite, Tetsu Sushi Bar in the west end. Incredible indulgent lunch for $54 and a very different experience from a full-on, served one piece at a time omakase meal. I lunched solo, and I loved having this personal, scaled-down yet still incredible experience. A must-do for local high-end sushi lovers. Continue reading Premium Choice: A Sushi Lunch at Tetsu Sushi Bar onDenman →
always a winner
good times
japanese
just plain awesome
Food , Reviews
OMAKASE THAT NEEDS YOUR APPRECIATION AT SUSHI BAR SHU IN MARPOLEMarch 20, 2019
dennis 2 Comments
Are you looking for that interactive omakase experience? One where you can actually chat with the chef? SUSHI BAR SHU (website,
Tetsu Sushi Bar
,
Sushi by Yuji
,
Matsuzushi (Port Moody), Octopus’ Garden,
etc appeal to you, then you’ll appreciate this omakase-only experience. If you need tempura, noodles, rolls, or are price-sensitive, DO NOT COME HERE. * Sushi Bar Shu is run by an all-Korean staff. I was sorta skeptical that a Korean chef would be experienced and dedicated enough to provide an omakase experience that was respectful to the Japanese omakase experience, but I came away completely convinced that the chef/owner Kevin Shin is serious. Keep in mind that this place is _not_ Korean sushi (which is its own legitimate thing). This is real-deal Japanese (Edomae) sushi. * Because the staff are Korean, you will need to be accomodating to the Korean accent. They are all fluent in English, but you do need some sensitivity in this matter. I could understand about 80% of what the staff said, and that’s coming from having a few Korean friends and family members. If you’re keen on the details of everything you’re eating, you will be rewarded by conversing with the chef, but I felt to be polite I had to let some details slide, lest I ask the same question again and again * The experience and style are different from any other omakase place in town. To me this is a huge plus. This restaurant is about exploring _their way_ of doing omakase. You can actually chat with the chefs here. Other places (while great in their own right) aren’t always conducive to chatting. * Reservations HIGHLY recommended. For all intents and purposes, they only have nine seats at the bar. * They opened in December 2018, and the chef seems intent on improving and tweaking the restaurant and the food. So what I experienced probably will change over time. * There is NO liquor license. Yet. Only beverage available is tea. * The nigiri here is on the smaller side. It’s about quality over quantity. If you want quantity, I suggest going to Samurai. _Huge thanks to @chengsophia and @thedallah for postingabout this place._
Continue reading Omakase That Needs Your Appreciation at Sushi Bar Shuin Marpole →
japanese just plain
awesome worth
another visit
Food , Reviews
LUNCH QUICKIE: COM VIETNAMESE IN RICHMONDMarch 20, 2019
dennis Leave a comment It’s hard not to talk about CơM Vietnamese Restaurant without comparing it to the other Vietnamese elephant in the room, Anh + Chi.
But after three years after the opening of Anh + Chi, the restaurant landscape has changed. Food costs and rent have only gone up. Paying more for a meal out has become the new normal. But “ethnic” food is still battling the perception that it should always be cheap (_see Eddie Huang’s “full fucking price”_).
Vancouver has gotten used to its cheap but often mediocre hole-in-the-wall Vietnamese restaurants but places like House Special,
Anh + Chi , Chau Veggie,
CơM, DD Mau Chinatown , Dundas Eat + Drink , and others are slowly trying to carve out a space for “fancier” Vietnamese with cocktails and designer interiors. Whether they are actually offering something new that’s worth the higher price tag or simply presenting the same food in a cleaner, more Instagrammable environment is up for debate. IN A NUTSHELL: good (but not perfect) Vietnamese food in a comfortable space but awkward location. More positives and negatives. Large menu deserves another visit. Continue reading Lunch Quickie: Com Vietnamese in Richmond → vietnamese worth anothervisit
Food , Reviews
LUNCH QUICKIE: HORIN RAMEN + SAKE ON ROBSONMarch 17, 2019
dennis 1 Comment
Horin Ramen + Sake opened up in late 2018, occupying the space that used to be the short-lived Sanuki Udon (review here).
They’ve got an impressively TIGHT menu with only ONE kind of ramen (with five variations that only differ in toppings), two kinds of gyoza, and that’s basically it! With such a narrow focus, they should nail this style of tonkotsu ramen, right? Mostly yes…but the detailed answer is a bit more complicated. Continue reading Lunch Quickie: Horin Ramen + Sake on Robson → conflicted no rush to goback ramen
Food , Reviews
FIRST LOOK: GOOD PIZZA & BEER, AW-PHO PHO AT SING SING BEER BAR ONMAIN ST.
February 27, 2019
dennis 1 Comment
As Wicca says, the beef pho we had here was _“aw-pho”_ (as in “awful”, for the dense people). I try to stay away from superlatives, but that bowl of beef pho we had at Sing Sing Beer Bar was the single worst dish I’ve had in the last year. The chef here is vegan. DISCLAIMERS ABOUT THIS REVIEW: * Sing Sing were open less than a week a week and a half when we visited, so the food and menu will probably change. Hopefully the phowill improve.
* I post this because people like you and me deserve to know how the food is tasting _now_, if we’re considering risking our hard-earned money on a place with a gloriously wacky concept. * Consider this a rough guide to what works and what doesn’t rightnow.
* NOTE: the room got dark really fast, so my photos of the food are horrible. The food actually looks way better in-person. * There’s some connection to Donnelly Group that I haven’t been able to suss out yet. Sing Sing is a venture by the people behind Back and Forth Bar (the ping pong bar) in Gastown. Could it be Donnelly Group lending support to places that are actually cool? Instead of overwrought and soulless? * NOTE 2: I wrote this while high, so I’ve gone back afterwards and added a few notes, as noted. IF YOU DON’T WANT TO READ OR SCROLL, HERE IT IS IN A NUTSHELL: Good beer list, very fair beer prices, great pizza, the pho is a crime against Vietnamese culture, and the room is VERY LOUD. Continue reading First Look: Good Pizza & Beer, Aw-pho Pho at Sing Sing Beer Bar on Main St. →beer conflicted
let's try again
pizza
vietnamese
Food , Reviews
PALLING AROUND WITH CONTEMPORARY CANADIAN CUISINE AT DACHI ON EASTHASTINGS
January 27, 2019
dennis Leave a comment With a name like Dachi (“pal” in Japanese), you’d think this was yet another modern Asiany restaurant but it’s actually a snapshot of contemporary Canadian/PNW multiculturalism on a plate that just works in a quiet, accessible, yet sophisticated way. Dachi was just four weeks old when we dined there and we saw influences drawn from Ukranian, German, Asian, and American cultures on the menu. Tight menu and booze list, very well curated. You can feel the experience oozing out of all the industry vets working there. If you’re into seasonal farm-to-table, small plates-style eating, you’ll love this place. Continue reading Palling Around with Contemporary Canadian Cuisine at Dachi on East Hastings →good times
Food , Reviews
LUNCH QUICKIE: FRESH, VIBRANT MIDDLE EASTERN FOOD AT ALEPH EATERYJanuary 7, 2019
dennis Leave a comment If you like places like Nuba and Jamjar, you’ll love Aleph. We did. You won’t even care that it’s quietly vegetarian. Continue reading Lunch Quickie: Fresh, Vibrant Middle Eastern Food atAleph Eatery →
brunch good times
middle eastern
worth another visit
Calgary ,
Food , Reviews
IMPRESSIVE KUSHIYAKI & SUSHI AT SHOKUNIN IZAKAYA IN CALGARYNovember 12, 2018
dennis 1 Comment
Shokunin follows a theme that I’ve noticed in Calgary — modern Asian food, _not necessarily cooked by Asians_, being done respectfully at a high level, and embraced by the dining public. Specifically: Anju (every iteration), Foreign Concept , Two Penny , and — now that I’ve finally tried it — SHOKUNIN. I was really impressed by the quality and attention to detail with their kushiyaki/yakitori and nigiri sushi. The best nigiri I’ve had in an izakaya. Lots of attention paid to flavour, technique, and sourcing of ingredients. Pricing is fair considering the labour involved. I met up with local blogger Miss Foodie and homeboy Hungryslif for a quick shared meal before flying back to Vancouver. Read on for the blow-by-blow. Continue reading Impressive Kushiyaki & Sushi at Shokunin Izakaya inCalgary →
good times japanese
worth another visit
Food , Reviews
A DELICIOUS PUNCH TO THE FACE AT RAMEN GAOH IN NORTH BURNABYNovember 6, 2018
dennis 1 Comment
Moyenchow told me after our meal at Ramen Gaoh that this is by far the best ramen in the area. I agreed. I’d even go so far as to say that this would be worthy even if it was downtown rather than North Burnaby. Along with Grayelf , we beat the lineup on a Sunday morning during their grand opening weekend and came away impressed. Ramen Gaoh specializes in miso ramen, so if that’s your jam it’s worth a visit — especially if you’re in the area. Continue reading A Delicious Punch to the Face at Ramen Gaoh in NorthBurnaby →
good times japanese
ramen
worth another visit
Food , Reviews
MIXING IT UP AT KOKORO TOKYO MAZESOBA ON SEYMOUROctober 31, 2018
dennis Leave a comment Absolutely no relation to Kokoro Ramen (Instagram ) on Victoria Drive, Kokoro Tokyo Mazesoba opened up in late September 2018 and has been buzzing all over Instagram ever since. It joins an interesting student-heavy area of downtown, located right beside BCIT Downtown Campus and is close to other places likeGyoza Bar
,
Ramen Gojiro
,
Peaceful, Baghdad Cafe, Koala Kebabs, Cartems Donuts, Smile Diner, andCinara.
I went for lunch twice in two days to see what the fuss was all about. Great to finally have solid _mazesoba_ (soupless mixed noodle) in town. Prices are a touch steep but the place is loud and busy, so I think they’ll do fine with the student crowd (who actually seem have a ton of discretionary spending money when it comes to food). Continue reading Mixing It Up At Kokoro Tokyo Mazesoba on Seymour →conflicted japanese
ramen
worth another visit
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All photos copyright Dennis the Foodie. Please share kindly with a link back to this site and help me spread the word about good food worth sharing. Thanks! DENNISTHEFOODIE ON INSTAGRAM*
7 days ago by dennisthefoodie F R I E D F R I D A Y S // Takeout #nashvillehotchickenfrom
@dlchicken for Fry-day night dinner. Two #wings($6, hot) and two
#thighs ($8,
hot). As good as always. Also tried these Chili Cheese Fries ($4) that were on the feature menu. Extremely generous amount of ground beef for the price but these were less "chili cheese" than simply "seasoned moist meat with shredded cheddar" fries. I suspect this was an ingenious way of using up the ground beef from DownLow Burgers before they transition to The American. Tasty but not what I'd consider chili*
3 days ago by dennisthefoodie P A S S I O N F R U I T // The sun is gone today but I did enjoy this @cedarcider Sun Haze #passionfruit#cider
(6.5%) when there
was sun this past weekend. On the drier side and tart. Has the acidity of passionfruit but not the sweetness. #craftcider#cedarcider
#yvr
#vancouver
*
3 days ago by dennisthefoodie L O N G M A C A R O N I // Pasta sauce made with @stoneyparadisefarm#AmishPaste
#tomatoes
, using the same
#MarcellaHazan
#tomatosauce
recipe with #butterand onion. These
tomatoes cooked down to a sweet, luscious sauce that didn't need any additional sugar or tweaking . These are damn tasty sauce tomatoes. I de-skinned them but kept the seeds (didn't pose a problem in the final sauce). Tonight's #pastawas
@forpastalovers 's#MezzaniTagliati
, which
looks like an distended macaroni. Made with Canadian semolina. Package says 7 minutes to al dente, but I'd do a minute less for "Italian al*
5 days ago by dennisthefoodie S I N S P I R A T I O N // Building off of @cheesedarling 's Spam* grilled cheese idea, and inspired by an idea from @constellationinspiration, I made a
#spam and #cheese#onigirazu
. It's like a
combination of #musubiand #onigiri
except it's got
more filling than a typical onigiri, and is entirely wrapped in#nori , unlike a
musubi. BUT, since I put melted cheese in it, this needs to be eaten right away. It also got oily cuz the oil separated from the#raclette and
soaked through the rice and drenched the #seaweed. But still
delicious if
*
6 days ago by dennisthefoodie S A L A D E D E F R U I T S // @twinislandcider Hedgerow (7%) #cider matured on #plums, #blackberries
, and red &
white #currants
. Everything this
cidery does is fantastic, naturally fermented and unfiltered. So uncommercial and uncorporate. It's got a lovely long tannic finish, which went great with my fatty Spam grilled cheese sandwich.#twinislandcider
's Pet Nat
cider is another amazingly crushable cider of theirs that you should seek out. #craftcider#yvr
#vancouver
*
6 days ago by dennisthefoodie S P A M G R I L L E D C H E E S E // Inspired by @cheesedarling, I made a
#SpamGrilledCheese
with a
Chinese #luncheonmeatknockoff by
#MaLing , a
classic in its own right. IMHO less salty than Spam. They even make a "premium" version with a red label for about a buck more. Cheeses were @littlequalicumcheeseworks#BleuClaire
and #Raclette
, both #rawmilk
cheeses. Bread is
standard homemade #whitebreadfrom the bread
machine. Hot sauce is the #HotOnesClassic, which is
in the same realm as Franks. I encourage you try try making this killer #grilledcheese! I
*
6 days ago by dennisthefoodie C O N T R A S T // Drank these two #ciders yesterday. Great example of how cider can taste very different, according to the techniques, ingredients, and philosophy of the cidermaker. @leftfieldciderThe Bunk House
#dryhopped
#cider (7.2%) with Chinook and Cascade hops was a light-bodied off-dry cider with a subtle hop aroma and straightforward, clean taste. The Reverend Nat's Revival (6%) on the other hand was richer and more complex, with a caramelized spiced pear thing happening. Contains mosaic hops and two yeast strains (a saison yeast and an "exotic secret culture"). As different as they are,*
6 days ago by dennisthefoodie C R A Z Y C O R N // @seriouseats #Elotes(Grilled
#MexicanStreetCorn
) with
three cheeses that I had on-hand: British #cheddar, #Lavort
(sheeps milk), and
#pecorinoromano
. The actual
recipe calls for cotija or feta, but you could use pretty much any firm cheese and it'd still taste great. Lime is critical to balance out the creamy richness (it's basically half mayo, half sour cream) . Homemade #chilipowdermade with nine
different chilies (probably too many! ). Even though I washed my hands, somehow I got chili up my nose. An interesting place to feel a burning sensation, but*
7 days ago by dennisthefoodie F R I E D F R I D A Y S // Takeout #nashvillehotchickenfrom
@dlchicken for Fry-day night dinner. Two #wings($6, hot) and two
#thighs ($8,
hot). As good as always. Also tried these Chili Cheese Fries ($4) that were on the feature menu. Extremely generous amount of ground beef for the price but these were less "chili cheese" than simply "seasoned moist meat with shredded cheddar" fries. I suspect this was an ingenious way of using up the ground beef from DownLow Burgers before they transition to The American. Tasty but not what I'd consider chili*
3 days ago by dennisthefoodie P A S S I O N F R U I T // The sun is gone today but I did enjoy this @cedarcider Sun Haze #passionfruit#cider
(6.5%) when there
was sun this past weekend. On the drier side and tart. Has the acidity of passionfruit but not the sweetness. #craftcider#cedarcider
#yvr
#vancouver
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DENNISTHEFOODIE ON TWITTERTOP POSTS & PAGES
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Omakase That Needs Your Appreciation at Sushi Bar Shu in Marpole*
Edomae Sushi at Sushi Jin*
A Love Letter to Northern Vietnamese Food at Hanoi Old Quarter onVictoria Drive
*
Dim Sum Quickie: Chef Tony in RichmondABOUT THIS SITE
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* Flavourful Vegetarian Things at Do Chay on KingswayJuly 19, 2019
* A Love Letter to Northern Vietnamese Food at Hanoi Old Quarter onVictoria Drive
May 14, 2019
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