The design schematics for DB Bistro Moderne and Lumiere have landed our way, several months before the side-by-side restaurants are set to launch. Word is I’m not in the Sidoos’ good books so I’m pretty certain it didn’t come from them. A frigate bird, perhaps.
Unauthorised leak or not, Lumiere as we knew it is gone, shrunken in size to just 51 seats (including bar). DB Bistro looks to have a separate, 21 seat bar/lounge/holding area. I like the look of the curved corner banquettes, and I’m particularly taken by the symbolism of the revolving door.
Take a look at the full-size plans by clicking the image above, and don’t forget to let us know what you think.
{ 36 comments… read them below or add one }
Haha! No wonder the Sidoos don’t like you, Morrison.
They like me fine.
I heard that you’ve been blacklisted, that their PR person has been told not to send you any further press releases and that you were not invited to any of the media functions when Daniel Boulud was in town. That doesn’t sound like they like you fine.
No. I suppose it doesn’t. :-)
Oh well. I can assure you that life without Lumiere press releases isn’t all that bad.
I was wondering why you weren’t at the Boulud lunch! You were missed. The rest of the media embarrassed themselves by fawning over Boulud like a group of star struck provincials. It made me sick to watch.
I can see Sidoo trying to keep you out because you don’t kiss his ass. What a baby!
I think the last person sidoo would want kissing his ass is a culinary flake……haven’t we been there with feenie already. Morrison dude, you and Old Timer should hook up, and give each other a kiss.
Excellent points, Rich.
Was I just flamed by some little shit defending David Sidoo? He must be on staff or a relative.
I think you may have been flamed, but I think you may be right about “rich” being a pro-Sidoo spammer. Here are some of his past comments…
On Boulud Coming To Vancouver:
“Lets be honest….Daniel does not need the money and could have opened a new DB bistro in any city. I have heard and its quite obvious that Sidoo is the ultimate business man. You simply cannot buy your way in or out of things at this level….real businessmen see right thru the flakes. The sidoo’s are in a league of their own among the cities top guns. Finally the city can brag about a culinary talent……as for Feenie……..”I’ll have a Teriyaki chicken sandwhich with fries, please”.
One Feenie versus the Sidoos:
“At first I felt a little bit sorry for Feenie, but his never ending pity party is getting old. If your a professional, then pick urself up and prove everyone wrong thru your work. Seems as though hes overcompensating by constantly blaming the sidoos for his demise. His lack of maturity is shining thru….no smart business man wants to deal with that. Careful Cactus Club Owners!!!”
On Feenie Joining Cactus Club:
“I hope he does’t mess up what cactus club has going. They have a great menu and great prices. He cries a good river, it seems.”
It’s all a bit rich, “rich”.
I kind of have to agree with Rich, especially the ‘If your a professional, then pick urself up and prove everyone wrong thru your work.’ bit. But does it really matter? The floor plans look cool… and I think the Lumiere/Feenie drama is a little overdone….
(and I like my gossip rare!!)
The new restaurant looks great. I’m glad the Rob Feenie soap opera is done.
I guess the real litmus test will be its success. Based on the informal polls on UD it looked like we would have preferred Susar Lee, Gordon Ramsey, and Jamie Oliver here first. We shall all see what happens.
“and I’m particularly taken by the symbolism of the revolving door.”
Symbolism of what? The revolving door of ONE chef/partner being replaced by ONE chef/partner.
That might not even qualify as symbolism in an Alanis Morisette song.
I think he was talking about how they can’t keep staff. They lost Edwin, Andre, ingram, sebastien, boudreau, chad, and so on out front, plus Bruce haha. The back had even bigger losses like marc Andre, JC, Colleen, Corsi, and so on are all gone. I hope for the Sidoos that his employees are more loyal at the his new restaurants.
We all know what is going to happen. It will be busy from the get go, and DB has the contract set up that the skidoos will tow the line or else…
I do not know the sidoos, but getting involved with the iron chefs EGO, and then getting him out gives them large balls.
You can not be liked by all, and if you are you are a pussy. It gives Andrew street cred. We do not need to be there all the time, others fill us in.
I don’t get it. Why doesn’t Sidoo like you? Furthermore, why does it matter?
Remind us again Mr. Morrison of your background…. what is it exactly that makes you the “man” (clearly a term I use loosly) that deems himself the definitive food writer.
It seems little more than a gossip site for your own ego.
So what did you do before this Mr. Morrison?
Hey Manjy, it is spelled “through”!
I sold shoes and was a tennis pro. Before that I was a jockey. Definitive food writer my arse.
Hmmmmm, very interesting. What part of your past experience would you attribute to learning how to take great pleasure in delving into the lives of others and relishing in business that is not your own? I am not speaking strictly of Mr. Sidoo, but any restaurant in this city.
Oh and I was thinking… the plans to db Bistro /Lumiere were released at the press release to the real “press” several weeks ago,so I find this hardly to be “breaking news”. Would it be fair to say that this is the reason you did not get an invite, as it was for credible press? Just a thought.
hey ridley what does it matter what Andrew did? Many food writers are just that, writers, at least Andrew knows what “back duties” entails. Ask Joanna Kates or any other “food writer” to tell what the hell goes on behind the door to the back of the house!
As for the former Iron chef…oh well sorry buddy, but if you really are as good as you think open your own place.
what Andrew you didn’t go to Food University and don’t have a PHd in Food writer? AHHH
I suspect that the last comment was a touch hard to swallow, as it has been deleted. Odd how that works. I guess you are exercising your “editing” skills……..
Funny little man,.
Sorry about that Ridley. I was out for dinner and wasn’t able to publish your flattering missive (and several others) until just now. I usually only publish the snide and insulting comments of those people who don’t hide behind fake names and phony email addresses, but you’re just too precious. I’m glad you’re willing to share yourself, from a distance.
To answer your question, I started working in the restaurant business at a young age and only started writing about food a couple of years ago. Though I’m not as great a cook as I wish I was, I still try. If you think I’m unqualified to write about food, so be it. You might be right. Though I’ve spent my life around food and the business of serving it, I’m still just learning. A terminal, happy novice.
As for you suggesting that I think I’m the “definitive food writer”, you’re way off base. I’m not a definitive anything. As far as my skills as a scribe go, I’d say I was middling at best and juvenile at worst. There are certainly far better food writers than I in Vancouver.
Thanks for reading and for submitting your two cents, whatever they were worth. If you want to talk more, go ahead and register for the forum.
Hey Ridley, you know this is just Andrew’s blog, right? His “real” day job is food writing for lots of “credible” publications, like Vancouver and Eat. To say that he didn’t “belong” at whatever event or lunch it was just because he blogs is fucked up. It was the Skidoos being petty (surprise!). No more. No less.
Well put Andrew,write away….
Urban Diner is press, and the Sidoo’s are being a little silly in ignoring thus valuable tool for publicity. Thats doesn’t mean that they are stupid, just like it doesn’t mean Andrew is less of a journalist.
@Pp: How do you have Corsi on your list of big losses? especially with Jasmin Porcic not on it? His leaving affected Feenies day to day even more than Feenie leaving. I’m just saying… your point is still valid.
Andrew can say that he has worked in a restaurant which is more than any of the food writers in this city can say. Anyone with a wallet full of cash can open a restaurant. Someone has worked in one has my vote and respect.
Checking in from NYC here… Gotta say, Canadian food writers sure seem like drama loving babies. Sheesh. Who cares who likes who?? GET OVER IT! …and get back to writing about food. Shouldn’t that be the focus?? Not the investors. This isn’t a soap opera. FOCUS PEOPLE.
As if Urban Diner isn’t real press! Don’t sweat the bullshit Andrew.
This is great press for DB, hell we have 30 posts on a new restaurant thats opening, I’m sure people are going to go there just to see whats up even if they don’t like Sidoo’s or Don’t care about Bouluds food either way eventually I’ll be eating there just to see whats up
If it gets too much, Andrew, come to Tofino – sunny hot day, not a care in the world – though the tennis court is a little dilapidated.
Oh Andrew… how I wish you had told the ‘riddler’ that you stayed at a Holiday Inn :)
What’s with the blog hostility? Though I enjoy the witty banter that make me smirk, and even occasionally snort out loud to myself, the sinister vibes from you “ridley” makes things seem… personal perhaps? AM’s hands on experience in the industry has given him the perspective from which I like to read industry articles written from. (The perspective anyone who’s worked in the industry can relate to). You?
Wow, some folks really do talk too much.
The only real issue here is that the architects for DB Bistro Moderne repeatedly wrote the ladies’ toilet the “Femail Water Closet” — or worse.
I hope the Sidoo’s are getting their money’s worth.
{ 2 trackbacks }