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Posts tagged ‘Calamari’

Restaurant Review: Nick’s Steakhouse & Pizza

Location: 2430 Crowchild Trail NW
Website: http://nickssteakandpizza.com/

After a mixed feeling kind of day, we finally got to try out Nick’s.  Brae had been planning on bringing me here when we just first started dating. Tonight we finally got that chance.  The restaurant wasn’t dead, but it wasn’t super busy either, but it was a Tuesday, so I didn’t expect it to be too busy anyways.

We were promptly seated in what I assumed to be the bar/lounge area and given just enough time to peruse the menu.  I had already looked at the menu before, but still didn’t exactly know what I wanted.  I know Brae wanted me to try the pizza since that was once of the things they were known for, but wanted to try their steaks, which is the other thing they specialize in (I mean, duh, look at their name).  After looking at the prices, I decided I’d stick to a pizza this time and come back another time to try some other items on their menu because a lot of it sounded really good.  Me being me wanted to order an appetizer and guess what, we ordered the calamari.  As most of you will know by now, this is my go to appetizer.

Like the kind of day I had been having, I had a mixed opinion about the calamari.  Having had so many varieties of calamari, I’d have to say that the batter could have been lighter.  At first, it isn’t so bad, but after about half or more of it, it starts to feel very greasy and heavy.  There are two solutions for that: sharing that with more people or make a lighter batter.  However, the tzatziki is one of the best I’ve ever had. It’s not the kind that has an overbearing amount of garlic, but just the right amount for me (I do love my garlic, but I know that sometimes the quantity that I like is often too much).  The pizzas followed shortly after we finished the calamari.

Brae got his favourite: Hawaiian and I tried the Sweet Chili Chicken. I was torn between the Sweet Chili Chicken and Chicken Carbonara, but Brae helped me choose.  I think that was a great choice because it satisfied all the tastes one craves for and chicken carbonara has the potential to be very heavy and rich.  The first thing that struck me was the stringy mozzarella cheese. Mozzarella is one of my favourite cheeses simply because of how well it melts and the slightly chewy texture it has after it’s been melted.  The pizza was simply blanketed in cheese.  Now, some may say that that is too much cheese, but for me, there’s no such thing.  In fact, when our waitress offered us some parmesan, I jumped at the chance to have more melty cheese on my pizza. While it was annoying that the pizza toppings kept slipping off the pizza while it was hot, it tasted so much better that way.  The crust itself tasted almost buttery.  It’s one of the better pizzas I’ve had, but the thickness of the crust and the doughiness are somewhat off-putting.

This is one of Brae’s favourite restaurants and I can see why.  I like this restaurant, it’s good for a casual night out and I would agree to come back here, especially since I would love to try some of the other items on their menu, but would I say this is the kind of restaurant I would choose if given a choice? No.  Restaurants like this aren’t usually in my wheelhouse, but that doesn’t mean that I can’t enjoy them when I do go.  It’s homey and the servers are friendly enough.  Besides, it’s one of Brae’s favourites so I can definitely see myself coming back here in the future for sure.  I would rate this place 3.75/5.

nick's 2

Calamari

nick's 3

Hawaiian Pizza (Brae’s)

nick's 4

Sweet Chili Chicken (Mine)

Restaurant Review: Gyu-Kaku Japanese BBQ

Location: 100-638 6 Ave SW
Website: http://www.gyu-kaku.com/

I confess, I am not familiar with Japanese BBQ. When greeted with the phrase “Japanese cuisine,” the first item that jumps into my mind is sushi, not BBQ. For me, BBQ conjures up images of either Korean BBQ or a Southern style one (or the kind using the BBQ lol). I mean, when my sister and I were in Vancouver with friends we went to a Korean and Japanese BBQ and had some similar dishes. To be honest, after today’s experience I’m still confused as to the difference between the two. Sure the seasonings are different, but they largely use the same cuts of meat and they are prepared in much the same way.

To go out with my sister after classes again was a refreshing change from the mundane routine of school and work. It was a bit of a walk from the station and we were told that there would be a half hour wait since we didn’t have a reservation. I was starved, but we had come all this way and Valerie had spoken so highly of it, I decided to just push through the hunger pangs to try this place. As it turns out, the wait was only 4 minutes.

We were promptly seated, presented menus, and asked for our drink order. After a quick perusal of the menu on the advice of Val and the waitress we decided on two appetizers and two lunch specials. The appetizers we ordered were the fried calamari and takoyaki. We both decided on the three BBQ item lunch special and ordered Harami Miso Skirt Steak, Beef Tongue, Kalbi Short Rib Sweet Soy, Bistro Hanger Steak Miso, Filet Mignon, and Spicy Pork. The lunch special came with rice, soup and salad. Val opted to have the seaweed soup and I, the Miso. The seaweed soup was a nice surprise since I had expected the flowy, hair like seaweed that I’m used to for Chinese seaweed soup. They used the same seaweed as in the Miso and the broth was slightly saltier. The salad was dressed with a tangier, more acidic salad dressing that I’m used to having at Japanese restaurants. It reminded me more of the salads that we got at Korean restaurants. I would’ve have liked to have more salad and I probably should’ve saved some to eat with the meal since the acid would’ve helped cut through the richness of the meat.

The appetizers arrived shortly after the soup and salad. The first piece of takoyaki I dug into had a good octopus to batter ratio. Unfortunately, that cannot be said of the subsequent pieces I had. Flavour wise, the interior was standard, but I felt as though there could have been a little more sauce to give the outside a little more of that characteristic takoyaki flavour. Of course there is a difference between a slight drizzle (or more than that) and dousing it in sauce; a good balance must be found. The calamari I found to be ordinary. Nothing sets it apart from other calamari I’ve had. It certain isn’t one of the best, but it isn’t the worst either.

Besides some of the meat having already been seasoned, each table is set with three sauces: ponzu, spicy, and sweet soy. Although the ponzu sauce isn’t bad, it just isn’t my favourite of the three due to its unique tanginess. My favourite of the three is the spicy one, which wasn’t even spicy, but it was very flavourful. I found that I often didn’t need to dip my meat into the sauces, but when I did it made the meat saltier and had me reaching for my white rice.

Overall, I had no complaints. The food was really good and I would definitely go back. One thing I will say is that while it doesn’t look like all that much, the meal was very filling.

Based on my experience today, I’d give this place a 4.0/5. Our server as well as another one who appeared to be in training were great in helping us out today.

sign

light

Light hanging at entrance

appies

Appetizers: Fried Calamari (back), Takoyaki (front)

miso-and-salad

Miso Soup and Salad

seaweed-soup-and-salad

Seaweed Soup and Salad

better-meat

Meat (in no particular order): Harami Miso Skirt Steak, Beef Tongue, Kalbi Short Rib Sweet Soy, Bistro Hanger Steak Miso, Filet Mignon, and Spicy Pork

 

cooking-meat

Cooking the Meat

Restaurant Review: Open Sesame

Location: 6920 Macleod Trail South
Website: http://www.open-sesame.ca/

Open Sesame, like Smuggler’s Inn and Tango Bistro, are part of the Smuggler’s Group of restaurants ( the last one is Bolero and all four of these restaurants are clustered together in one building). Open Sesame is their Pan-Asian cuisine which is best known for their do it yourself stir-fries. As described on their website’s menu, customers “[c]hoose [their] own selections from our fresh Asian Market brimming 
with crisp vegetables, spices and condiments. Season with [Open Sesame’s] authentic 
sauces created from scratch for every taste. [After the completion of the compilation, customers] [t]ake [their] selection to [the] 
Wok Chef.” The market features only sauces and vegetables, the orders for the carbs and protein are placed with the waitress and marked down on cards which will be placed with the veggies for stir-frying.

We started with drinks and I’d have to say, Open Sesame has one of the best strawberry lemonades I’ve ever had. The addition of mint is brilliant and adds a fresh bite to the drink that would otherwise be sweet with nothing else to offer.

We started with an appetizer, the Pu pu platter. A name that kept making people at our table laugh. The platter consisted of teriyaki riblings, calamari, satay, crisp spiced naan, crab wontons, pickled vegetables, chili mango dip, and raita. When the platter first came out, I thought that it was a decent sized appetizer, however, it proved not to be enough when it came down to sharing it between five people. Overall, despite it not being enough for all five of us, it was at the same time, enough for all five of us. What I mean by that is that there was enough for everyone to sample each of the items, but not enough for us to have any more if we like a particular element. Of the six items on the platter, the riblings were my least favourite. There was very little meat, which is understandable because they were riblings, but also I don’t love teriyaki sauce on my ribs or wings (a little in stir-fry would be good). The raita was reminiscent of tzatziki sauce and in essence it was.

For our mains, three of the five ordered the stir-fry, which made sense, since this is what they are known for. My cousin added the Asian pancake wraps/mu shu wraps, grilled naan, and lettuce wraps to his meal and the maid of honour added the grilled naan to hers. I didn’t have a chance to try out their stir-fry combos, but as everyone cleaned their bowls, I’d say everyone enjoyed them thoroughly. My sister and I, ironically, ordered the same thing: the Hibachi Steak. The temperature was perfect on the steak and well seasoned. The seasoning took into account how salty the dipping sauce was, but at times it still seemed a little too salty for my liking. In regards to the portion size, I’d say that it was pretty good. I was unable to finish it since I had had the appetizer and was saving some space for dessert, but what I had packed up was enough to make a meal for the next day.

What meal is complete without dessert? Of course we went all out on it. I ordered the black and white brownie, while my sister had the ginger creme brulee, and my cousin and his fiancee shared a mango and coconut snowball (the lump of frozenness). I found the brownie to be a bit dry (some parts could almost be passed off as cookie like in its consistency) and the ice cream generic (would’ve been nice if it had been a vanilla bean ice cream). The ginger creme brulee was very strong on the ginger. I mean, there was no question that there was ginger in it and that it was good, but I just don’t think that it’s really for me.

Based on this experience, I would give this place a 4/5 and would most certainly return. Next time I would want to give the stir-fry a try since that is, after all, their specialty.

restaurant-interior-2

Restaurant Interior

restaurant-interior-3

Restaurant Interior

drinks

Aladdin’s Passion and Strawberry Lemonade

pu-pu-plater

Pu Pu Platter

restaurant-interior

food-options-2

Asian Market

food-options

Asian Market

food-options-3

Asian Market

sauce-options-better-pic

Asian Market Sauces

sauce-options

before-stirfried

Beverly and Diana’s veggies for stir-fry

bevs

Beverly stir-fry

dianas

Diana’s Stir-fry

daves-stirfry

David’s Stir-fry

extra-sides

Extra sides: Asian Pancakes/Mu shu wrappers, grilled naan, lettuce wraps

hibachi-steak

Hibachi Steak

black-and-white-brownie

Black and White Brownie

ginger-creme-brulee

Ginger Creme Brulee

mango-and-coconut-snowball

Mango and Coconut Snowball

 

Restaurant Review: Goro+Gun

Location: 225 7 Ave SW (Scotia Centre in the Core)
Website: http://goroandgun.ca/

These last few weeks have been hell for me. Though I’ve taken some time off of work, it’s far from relaxing. These two months off are meant for me to study for the LSAT. I promised myself this would be the last time I take this damn test. It’s becoming incredibly stressful to continually have to endure the four hour exam and besides all that, it’s costing me a fortune just to try and get in. Today I took a much need break and went shopping downtown at The Core with my sister. I’ve passed Goro+Gun several times on my visits there and was initially informed of it’s existence by my cousin, Yulin.

Today we finally had a chance to stop in and give this place a try. The entrance was not exactly as I expected. There wasn’t really a podium/counter where the host or hostess could stand and the doors opened up into what looked like the middle of the restaurant. My sister and I approached cautiously and were immediately greeted. As it was nearly three in the afternoon, the place was pretty empty and we were promptly seated and served. My sister, Valerie remarked that the place had the feel of a tapas bar. With the open kitchen and a lot of bar seating, it certainly seemed that way.

We started with drinks: the elderflower power and yuzu soda. Both brought me back to Mexico when we had the alcohol free margaritas. In short, way too sweet. The other thing was that I expected the yuzu soda to be less…washed out in colour. It looked almost exactly the same as the Elderflower Power and tasted almost the same. I expected that the blood orange would have brought a vibrant redish orange to the drink, but that wasn’t what happened. We quickly worked through the menu, deciding to go with a calamari, a tuna poke, the Paitan Ramen, the chef’s selection of sashimi, a rainbow roll, and the special yuzu scallop.

The calamari were so perfectly fried that at first I was shocked. Most of the restaurants I’ve been to in the past have vastly over-fried the calamari so that it’s hard and rubbery. This was not the case for these calamaris. They were soft and succulent, leaving me wanting more. It served with a yuzu and spicy mayo sauce, which tasted a little different than most spicy mayo sauces I’ve had. One obvious reason was that there was yuzu in the sauce giving it a unique taste, but the other was that the mayo was actually spicy. The only complain was that it was a bit on the salty side, but other than that, best calamari I’ve had to date. The second appetizer we ordered, the tuna poke, is equally fantastic. Though, also on the salty side, they had large chunks of tender tuna and smooth, creamy avocado on a bed of fresh greens, dressed with a sweet sesame dressing and served with fried wonton crisps. I feel that my ability to handle raw fish has grown substantially. I remember a time when the idea of putting a raw piece of fish into my mouth made my stomach turn. But now, I can appreciate it as well as the skillful seasoning of the chef.

We had just finished with our appetizers when the rainbow roll arrived. It certainly was rainbow. The roll consisted avocado and cucumber topped with tuna, salmon, prawn, scallop, and ikura served atop two sauces: a spicy mayo and a garlic aioli. I didn’t have a chance to have much of the spicy mayo, but it was essentially the same as the one served with the calamari except no yuzu. The garlic aioli was surprisingly good with the roll, the slight saltiness was perfect so that I didn’t have to use any soy sauce. As we worked on that, the sashimi came. Now, I can handle raw in small quantities. I still can’t handle eating a slab of sashimi so this one was all for Val. When we were ordering, the waitress informed us that the Chef’s Selection would have two more pieces of sashimi than if we ordered any of the other types of sashimi on the menu. Unfortunately, it was short one piece. Though this is not a huge deal, considering the price, I’d really have wanted that piece, although it wasn’t like we could say, hey, we’re missing a piece because by the time we realized it, it was at the point where she could have just said, you ate it and no one could prove anything. We let it go, but it’s something I’m going to soon forget. After that was the Paitan Ramen. Apparently, Goro+Gun is known for its ramen, so this was a must for us. I don’t particularly like miso based soups simply because they have a tendency to be very salty. And while tonkotsu broths have a richer pork flavour that is creamier in consistency, sometimes the porkiness can be a bit overwhelming for me. So today we decided to go with a chicken broth based ramen. The Ramen had pork belly, bamboo shoots, boiled bean sprouts, and heaps of green onions and seaweed. The broth was phenomenal especially since they don’t use any MSG in any of their food. The noodles, when I first had them were slightly chewy, just the way I like them. The only sad thing was that there was very little of much else. The heap of bean sprouts was so small I could have eaten them in one bite and there were only about four slices of bamboo shoots, but the worst was that they only gave two small slices of pork belly. I get that pork belly can be expensive, but come on. For a dish of comparable size and price, Anju gave us four large slices of pork belly. I was unimpressed to say the least. The last dish was the special yuzu scallops. The menu doesn’t ever indicate how many pieces are in a roll or how many pieces of sashimi per order, which I wish it had. At first, we thought that the price was for one piece and we were completely appalled. It turns out that it was for two pieces. I mean, that’s not much better, but I’d have to admit, it was pretty good. It’s similar to the creamy scallop dish that most sushi restaurants have, but it’s funny how a touch of citrus can elevate the dish.

In the end, we decided to round out the meal with a dessert, something we hadn’t tried before: a green tea white chocolate brownie. It was unlike any dessert I had ever had. The “brownie” looked more like slices of cake topped with chilled and sweetened red beans, a berry compote and spun sugar. I’ve never had spun sugar in my life; it something I’ve only ever seen on TV. It’s even more beautiful up close. Eating it was like eating needles, but in a good way. The green tea was very light and the chocolate undetectable. I preferred the compote to the red bean, but the red bean was still pretty good.

Though expensive, the meal was pretty good. It seems as though there is a touch of yuzu in everything and at this time I’m not sure if that’s a good or bad thing. In most of the dishes we ordered, it was undetectable. Even in the drink I could barely taste anything but the overbearing sweetness of the other ingredients in the drink. All things considered, I would definitely recommend this restaurant for their ramen and appetizers. Next time I’d like to try out their bentos and teppenyaki. That’s another thing for another day though. Based on today’s experience, I’d rate them 4.25/5.

Panorama of Restaurant Interior

Panorama of Restaurant Interior

Calamari

Calamari

Tuna Poke

Tuna Poke

Rainbow Roll

Rainbow Roll

Chef's Selection of Sashimi

Chef’s Selection of Sashimi

Special Yuzu Scallop Sushi

Special Yuzu Scallop Sushi

Paitan Ramen

Paitan Ramen

Green Tea White Chocolate Brownie

Green Tea White Chocolate Brownie

Restaurant Review: Bistro 101

Location: 1505 W 2nd Ave
Website: https://www.picachef.com/bistro-101-restaurant

This is our second time at Bistro 101. The first time was with our family and we had gone on a Friday night without a reservation. Friday nights are buffet, while Monday-Thursday have a set course dinner. Each month has a different menu,

Tonight was a great way to finish off our trip to Vancouver. Though wait times are bit longer for dishes to be served because Bistro 101 is a place for culinary arts students to practice, the price is a little cheaper, but they are by no means less delicious. With three choices on the menu and four of us, we were pretty much able to try everything on the menu. The only person who ordered a drink was my friend Julia and she got a Carbonated Rose Lemonade. We all placed our order and I was surprised when our server Shelton brought out a complementary amuse bouche. It was cream cheese wrapped in salmon topped with capers and lemon zest served on a fried wonton wrapper. Other than being on the salty side, it was actually really good! They also provide complementary bread with whipped butter. There was so much variety, but my favourite was the muffin looking one that reminded me of the biscuits at Red Lobster and the other looked like a small loaf with really chewy crust (if you haven’t noticed, I love food with a chewy texture, hence Korean crystal noodles and al dente pasta). Since there were four of us, we had to double up on one of the appetizers.  Two of us got the prawn bisque, one got the chickpea fritters and the other got the calamari. The calamari was well seasoned, I had no problems with anything on the plate being over salted. There were only four piece of calamari arranged around a mound of cooked greens. The presentation was a bit lacking, but what it lacked in appearance it made up for in taste.The greens were like salad greens but cooked and I thought that I wouldn’t like it but with the garlic based Asian sauce made a huge difference. They were so delicious! However, I did have a problem with the oiliness of the dish as a whole.  If there had being something tart, the dish may not have come off as being so heavy. The prawn bisque was creamy and the addition of the chili oil “really made the dish man” to quote my sister’s friend, Vi. Or more eloquently put, the chili oil added added a new level of depth to the dish. My sister, Valerie, however, wishes that the prawns were a little smaller as they were hard to cut through and made it difficult to eat and still look decent. The chickpea fritters were well crisped on the outside, but had a very smooth consistency within. The chickpea fritter was topped with some sort of aioli and lemon zest., served with grilled eggplant roses on a bed mixed greens. According to Julia, “the lemon zest was very fresh~~~~.” Personally, I would have liked to have seen the eggplant seasoned a little more aggressively. Of the three dishes, this had to be the most beautiful one. Overall, appetizers were small portions that did what they were made to do, stimulate our appetite for the meal to come while holding us for a bit longer until the mains came.

We were so immersed in the view and our conversation we didn’t even notice that it took longer than usual for our mains to come. I only knew that it had taken longer than usual because Shelton apologized for the delay. There were three options for mains, but we only chose two of the three. Vi and I ordered the Grilled Salmon, while Julia and Valerie ordered the Pork Tenderloin. Both entrees turned out a little different from what was described on the menu, which was good and bad in some ways. Instead of fresh pasta, the salmon came with potato patties. As the patties were fried, there was a lot of oil for this dish too. In someways the fresh pasta would have been so much better because that would have given the chef the choice to go with a light, citrus or fresh herb sauce. The addition of capers to the asparagus was the only only saving grace to this dish. The inherent tartness of the capers helped to counterbalance the potatoes. However, that was nullified by the fact that the asparagus and capers were drowned in a sauce that was in and of itself quite oily. The star of the dish, the salmon, was really the star. The meat was light and came apart easily, the seasoning was not so overpowering that it destroyed the tender salmon’s taste. The tenderloin was succulent and started out pink, but as the meal went on the pork continued to cook so that in the end it was completely cooked through. It was lightly seasoned, but still flavourful. The pork was served on a bed of white beans that were a little undercooked for Valerie’s liking and also lightly seasoned. Instead of swiss chard and rhubarb, the pork was served with one floret of broccolini and grilled bell peppers. The broccolini wasn’t bitter as is often the case and the bell peppers were unseasoned, but this allowed for its naturally sweet flavour to shine.

Last was dessert. Four people, four desserts. Valerie had the Buttermilk Panna Cotta with Poached Peaches in a Hibiscus Syrup, Vi had the Caramel Semifreddo, Julia had the Red Velvet Mousse Cake with Mint Chocolate Ice cream which was the dessert of the day, and I had the Neapolitan. The Panna Cotta was by far the most beautiful. Valerie’s favourite part of the dish was the candied nuts in the house made granola. I thought the caramelized sugar twill was pretty cool, it would have added more aesthetic appeal if it had been made into a longer, more graceful shape. The hibiscus syrup was light and not overly sweet and eaten as a whole was a truly amazing finish to an already amazing meal. Vi ate the Caramel Semifreddo so fast I didn’t even see what had happened. The next thing I knew she was asking the waiter if it’d be okay to order a second dessert. The semifreddo was served on top of a pistachio financiers and garnished with an apricot Earl Grey coulis. I didn’t get much feedback on this one, but based on what I know about each individual element, it would have been a pretty good dish. The Red Velvet cake, though it got a big reaction from everyone wasn’t really that special. What was special was how beautiful it looked. The colours on this plate were more vibrant than anything we ordered all night. I loved my Neapolitan so much so that I strayed from the original plan to share and try out everyone else’s desserts; I was not sharing this with anybody! The balance in this dish was perfect, better than anything else I had ordered all night (not a sweet person, usually I’d be the one raving about the savoury, but not tonight). The Neapolitan comprised of strawberry vanilla mousse cake, strawberry gelée, chocolate ice cream garnished with a strawberry, white chocolate chip on top of each slice of cake. A great twist on a classic.

Bistro 101 was one of the higher class restaurants we’d been to on this trip. It’s always been a great experience here and for the price you pay, this place is without compare. I would come here time and time again for the friendly service and amazing food. I will come back again the next time I’m in Vancouver. My rating for this place is 4.75/5.

Complementary Bread

Complementary Bread

Amuse Bouche: Salmon wrapped Cream Cheese topped with Capers and Lemon Zest

Amuse Bouche: Salmon wrapped Cream Cheese topped with Capers and Lemon Zest

Wok Fried Calamari with Asian Flavours

Wok Fried Calamari with Asian Flavours

Prawn Bisque

Prawn Bisque

Chickpea Fritters

Chickpea Fritters

Grilled Salmon

Grilled Salmon

Pork Tenderloin with White Beans

Pork Tenderloin with White Beans

Buttermilk Panna Cotta with Poached Peaches and Hibiscus Syrup

Buttermilk Panna Cotta with Poached Peaches and Hibiscus Syrup

Caramel Semifreddo

Caramel Semifreddo

Neapolitan

Neapolitan

Dessert of the Day: Red Velvet Mousse Cake with Chocolate Mint Ice Cream

Dessert of the Day: Red Velvet Mousse Cake with Chocolate Mint Ice Cream

Restaurant Review: Tony’s Fish and Oyster Cafe

Location: 1511 Anderson St 

Before dinner we had walked down to Granville Island and decided to stick to something close by. My friend Julia suggested Tony’s Fish and Oyster Cafe. When we arrived there was a wait to get in, but to be fair the restaurant was quite small. There wasn’t enough space to sit in at the restaurant so we got it to go and walked down to the seating in the market place at Granville. My first instinct was to order the fish and chips, but my sister suggested that we should share the Seafood Sampler Platter for Two and we went with that instead because it encompassed so much more than just fish and chips. The platter had two pieces of fish and chips (one for each of us), four deep fried oysters, four butterflied shrimps, calamari and fries. With something as greasy as deep fried seafood, vinegar and/or lemon should be provided generously. This was not the case. We were only given one lemon wedge and two small packages of vinegar. Though I’m not a fan of oysters, deep fried oysters were bearable, but even so, I was only able to eat one, giving the other three to my sister. The butterflied shrimp were nothing special, but they had extra crunchy breading, which I suspect is panko, but can’t be 100% sure. The calamari was the most disappointing to me. They were underseasoned and flavourless. The fish was good in the middle because it was really tender and the breading was so crunchy that it satisfied my need for crunchy food. However, despite all that, I felt that the fish was overfried because some parts of it had gone hard and melded with the batter, something which I don’t think should happen.

Yes, it was a mess. Yes, it was greasy. But yes, I would have their fish and chips again if I ever got a craving. It was a quick meal, though next time I’d prefer to eat it in the comfort of my hotel room so no one will ever have to see my messy eating face. I would give this place a 3.5/5.

  

Restaurant Review: Globefish

Location: 6455 Macleod Tr SW Website: http://globefish.ca/ The first time I visited this restaurant was with my family. We had heard rave reviews about this place and as my sister was a sushi fanatic, it seemed natural to pay this place a visit. When we first arrived, we had a hard time finding a parking spot so my dad dropped us off to get a seat while he parked. The restaurant interior was fairly small and there was already a line up out the door. This was a good sign, it meant that it was popular and we could expect the very best. We waited for over half an hour outside in the heat with the disgusting smell of sewage wafting up at us. After a very long wait, we got in thinking we had escaped the smell, but alas, that was not true. They decided to keep the doors open, making the smell unbearable as we ate and I had no appetite for food. And it wasn’t as though we could eat quickly and leave to escape for service was incredibly slow. However, in this situation I can understand, as the restaurant was packed with a line out the door; it’s easy for the kitchen to quickly become overwhelmed. My dad has always emphasized giving restaurants a second chance. Today was their second chance. As we walked over from the mall to the restaurant in the rain the familiar smell of sewage rose up to greet us. We arrived a little early (five minutes or less) so the restaurant wasn’t open yet. We waited outside, being one of the first to enter. From the moment I walked in, I did not feel welcome. The hostess who seated us pretty much didn’t even say a word and just led us to our table and left. Our waitress was not any better. We were barely even settled when she came over and asked what we wanted to drink. We hesitated momentarily earning us an irritated look.  She returned quickly with our drinks and asked if we were ready to order. Having just come from my ophthalmologist appointment, my pupils were still so dilated that I couldn’t read and had to ask my sister to read off the menu to me. We asked for a couple of minutes to agree on the last few rolls and she walked away irritatedly. When we were finally ready to order, she was nowhere in sight. We ordered takoyaki and a mentai calamari to start, a prawn tempura, a tuna and salmon sashimi, and three rolls: the Power of Love, Tokyo Sky Tree, and Men in Black. Of course we had to get a calamari, it’s me we’re talking about. This calamari, as expected, had a Japanese spin to it. It was strips of battered and seasoned squid served on a bed of mixed greens and three slices of red bell peppers, drizzled with what appeared to be togarashi mayo. The first few bites were delicious and the balance between the oily heaviness that often comes with deep fried foods with the tartness of the mayo were spot on. However, as the ratio of mayo to calamari was a bit off, the calamari began to get heavier and thus harder and harder to eat. On top of that, it appears that someone was a bit heavy handed with the Japanese spices which I’m pretty sure had salt, so I had quite a time drinking the whole pot of tea trying to maintain the balance of sodium to water within my body. The takoyaki here is a bit better than I’ve had at most places. It isn’t swimming in sauce and it has more octopus in it. The prawn tempura was just sad. It was very clear that these were from frozen. They were tiny and stick like (like a little too rigid). I didn’t have any of the tuna and salmon sashimi, so I can’t comment much on that, but according to my sister they were up to par. The first of the three rolls, the Power of Love, wasn’t all that special. It was essentially a California roll topped with Unagi and Red & Green Tobiko. The second, the Tokyo Sky Tree, just looked so bizarre. The roll was stacked in three columns and topped with a tendril that looked like a piece of whole wheat deep fried Vietnamese vermicelli (inedible) and shredded green onion. Inside the rolls themselves were salmon, mango and the outside had avocado. The strangest part was that there were Cajun spices sprinkled on it and the menu stated “spicy mayo” but it was hot sauce and mayo drizzled on the plate. I liked the bit of sweetness from the mango in the roll, but other than that I don’t have too much to say other than I didn’t like it. The last roll, the Men in Black roll is a roll specific to the Chinook location. Unlike the other rolls, this one is made with black rice. I can’t remember exactly everything that went in there, but I do know there was cucumber, salmon, avocado, and tobiko. There may or may not have been Unagi. It was drizzled with a sweet sauce. It wasn’t like the Unagi sauce that I was used to though it tasted similar. This has to be my favourite roll. The addition of the cucumbers gave it a fresh taste in contrast to the heaviness of the calamari and takoyaki.

Based on the food and service, I most likely will not be returning here. When I go for sushi I prefer it to be a little more on the traditional side. I don’t ever want to find cream cheese on my sushi at any point in time. The presentation was a bit lacking and the wait time for service and food was a bit long for my tastes. For those reasons and those listed above, I’d give this place a 2/5.

Takoyaki

Takoyaki

Mentai Calamari

Mentai Calamari

Prawn Tempura

Prawn Tempura

Tuna and Salmon Sashimi

Tuna and Salmon Sashimi

Men in Black

Men in Black

Power of Love

Power of Love

Tokyo Sky Tree

Tokyo Sky Tree

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