Current subtle shifts in Vancouver’s post recession dining scene have got me scratching my head. Chief among them is the current insistence of the bright young things to do away with a reservation system. Cafeteria, L’Abattoir and Bao Bei, arguably the three hottest new spots operate on a first come basis. Why? Just because Vij’s has made it work doesn’t mean it will for everyone. They virtually guarantee that I never arrive with a party bigger than four, nor ever arrive on a Friday or Saturday.
Here is a list of local places not serving clam shell baby field greens…that is all. Why do you never see local fresh lettuces? I’ve been getting produce from a CSA farm this summer, I have enjoyed sweet tender organic salads, salads I haven’t seen in any restaurants all year. Stop serving the same shitty lettuces I can get at Save On Foods, Vancouver restaurateurs.
Why are people still pouring truffle oil on things where it doesn’t belong. Here’s a tip, chefs of the city, everyone except you hates the stuff. Stop.
Why are we all collectively losing our shit over the imminent arrival of food trucks? Lets dial back the excitement just a notch, shall we? It makes us look like provincial rubes. All they will do is save you from eating lunch at Subway occasionally. A little perspective would be nice.
~KT
{ 13 comments… read them below or add one }
truffle oil ? really ?
I tend to be a bit thick and pick up on things late.
I will work on that.
i agree with your points, keith. i disagree with how the street truck fiasco was handled by the city, but i’m sure it will open up competition. at least, i hope the city opens up competition, and gets their heads out of their bicycle spokes.
You just pointed out two reasons why that system tends to work for certain places. They don’t need the business on the weekend and reserving large sections of your restaurant for parties that don’t show is never ideal. The no reservation policy doesn’t work for every place and it certainly isn’t without it’s drawbacks but for some it’s entirely in keeping with the branding/atmosphere and pace they’ve established for themselves. You’re looking at it from the point of view that people will miss out on getting a spot because the place is too busy and the wait times are prohibitively long – but that’s certainly rarely the case, especially in Vancouver, and for people that don’t make their dinner plans days in advance ( which there are many, some categorically loathe that kind of planning unless it’s for a special occasion) there’s still a place they can head to for a good time absent of blue hairs, who coincidentally are rarely fans of the no reservation policy. Starting to see how this works? So if you happen to be feeling a little adventurous in the next little while, why not roll the dice, head down to one of these places, even( god forbid ) on the weekend and see if you can’t enjoy yourself. WARNING you might have to have a drink at a nearby bar until your table is ready, could be a half hour – so try to stave off your three friends from devouring you in the meantime.
No-one can touch Vij.
Some restaurants just don’t suit reservations. Reservations take management. To operate a smooth service at peak flow with reservations takes experienced management. All customers appreciate it, young pups or “blue hairs”. It’s how you gain regulars. So trying a hot new place only to have to stand around outside or wait at a nearby bar (!) , only to return to a room that just got slammed, may be adventurous but not my idea of a great night out. Vikram, on the other hand, makes it a fun experience.
Oh, and where is the “list of local places not serving clam shell baby field greens”?
…And food trucks? I agree. Great if you’re drunk, but what’s all the excitement about, really?
The whole no reservation policy trend is frustrating. I get the casual atmosphere concept, but when faced with out of town visitors, the pressure is on to find a place that will now take a reservation. (BTW, I don’t have blue hair). Our guests have limited time and even with an excellent show up rate, our go-to restaurant refuses to take a reservation.
I’m all for spontaneity but faced with grumbling stomachs and an hour wait, that’s a drag. And going to a nearby bar for a drink? Isn’t the restaurant missing out on revenue?
For my wife who emailed her concerns and M Taylor’s comment above; the field greens list was intended to be blank, implication being that every single restaurant uses the same shitty clamshell greens. I Promise to avoid word play that I’m not skilled enough to pull off in the future.
The no reservation policy is a difficult one. I understand that restaurants are trying to manage a sometimes flakey diner base, but it makes impossible to head out to one of these places without a lot of preplanning (you are basically basing your whole evening around snagging a table), unless you are a small group. I’ve been to Bao Bei a number of times – and I love the place. But I have never been seated anywhere except the bar. That’s fine when it’s just me and someone else – but otherwise….?
Can I mention a pet peeve of mine? Raspberries that make their way into my salad or entree. They are for dessert, full stop. Otherwise, they are the equivalent of pineapple on a pizza: respulsive. Saw some BC sour cherries in the market recently, they would be a perfect substitute.
I think the salads at Cornersuite are not from a clamshell(or at the very least, they are using a different clamshell from everyone else). Ha!
During my visits in the early summer, they were serving young arugula dressed perfectly and simply. Seriously, best dressed salad greens in the city. Textbook lesson in restraint and finesse.
Chicken shit posts from ‘Anonymous’ should not be allowed.
I think the no reservation policy is good, it gets people in the seats without having to leave them empty, I currently take reservations but we are definately in a destination spot, but if I was in high traffic area where there is lots of people walking by or driving b I would not take reservations either, better to have people in the seats when they arrive rather than leaving seats empty because people are late…. or dont show up. probably 20 % are late or dont show up and when you have less than 30 seats or there in abouts thats alot of money!!
and ya anomymous posts are kinda weak lol
No reservations is lousy. How can you properly staff a place if you don’t have any idea how many are coming ? And BTW calling an hour before you want to come in doesn’t help.
the greens at Au Petit Chavignol are from the sole food garden. No clamshells
Mrs. Crispy, give your Gov’t street go-to place a miss then and come to Oak Bay where the reservations are accepted and the parking is plentiful. ;)