Tequila House

Address: 3009 Gosworth Rd
Phone: (250) 886-0731
Website: http://tequilahouseca.com
Price: $10 dish
Notes: Super fresh, authentic Mexican food

A friend was asking me if I had checked out the Tequila House and I have to admit, my food scene radar has been a bit sporadic lately and I hadn't heard a peep! They have apparently been open for several months, but unless you're in the know their website and storefront do give the appearance of being a catering store or a fish & chip shop. However, if you sneak in the door before 3pm you will find a few small tables and a welcoming takeout window for delicious, fresh Mexican.

Victoria is a tricky market for Mexican food. We have plenty of "fast food" and Tex Mex style Mexican, but after the closure of the Bridge street and Amelia street restaurants there are very few places to go for well seasoned Mexican food made from scratch. The Tequila House menu certainly helps fill in a bit of the gap. The breakfast menu includes huevos aplenty, and the lunch menu has regular daily special features. There is also a "dessert" menu featuring hot chocolate and churros. The wait is longer than your average "take out" restaurant, which is excellent because you are getting delicious food cooked from scratch, but also important to know before you arrive in a rush.

The decor is quite adorable, especially considering they are making it suit both the Mexican and the fish & chip decor depending on the time of day. Pictures of Mediterranean sea scenes fit both bills, for example. The space is certainly small - really just two or three tables in the whole space taken up partially but an online reservation system for the catering piece of their business. I kid of like the smallness - it's got definite intimacy and friendliness because of it. Some of that may come from the family nature of the business, with the owners and their children operating the business together.

Food:
May 11, 2013

Although the signage outside for the catering company doesn't say they are open on Saturdays they actually are! I was excited, because I had been tempted by their breakfast menu when I was in the first time. We ordered two coffees and I was surprised when they arrived with a little bit of cinnamon in them. Such a lovely touch! 

As I have said so many times before I love huevos, so I was curious to try this variety. It was certainly an unexpected presentation, and I wasn't quite sure how to proceed. Initially I tried to fill the tortillas like I normally would, but found the soupy eggy mixture didn't really work. Instead, I used my spoon to scoop up the sauce, eggs and beans and then sopped up the last bit with the tortillas. The flavour of the tomato "salsa" on top was surprisingly mild, but still flavourful. When combined with a spoonful of egg it was excellent! 

This was my partner-in-food-and-life's choice and after one mouthful I was instantly jealous! I usually shy away from ordering scrambled eggs because I find them typically less than inspiring, but these ones were super flavourful. They asked how much jalapeno to put in, and it was just right! A small dish overall, but so flavourful it was very satisfying.

April 12, 2013

I popped in enroute between two meetings, starving and ready for a late lunch (er, breakfast...). Despite being even hungrier after smelling the food cooking I held out and took the tacos to go. When I opened them up my mouth immediately began watering. I chose the steak and shrimp option, a steal for $9! Four massive tacos made with thick, fresh masa corn tortillas topped with the protein, veggies and tons of cheese were devoured far too quickly to really enjoy them properly. There were so many toppings I was worried the tortillas wouldn't be sufficient, but I was pleasantly surprised at how well they held up! It was messy, but the fresh tortillas really did their job.

Service:
May 11, 2013
The owners son was working today and checked up on us frequently, ensuring our drinks were topped up and we were enjoying everything as we ate. Despite being nearly peak brunch time on a Saturday we were the only customers for at least a few minutes, and the only ones eating in... but this would be the perfect spot for a small weekend brunch adventure.

April 12, 2013
The service was friendly and helpful as I chose between the daily menu items and the daily special. I was a little stressed by how long it took to get the food (only because I am habitually running late!) so it would have been nice to have an estimate of wait times when I ordered so that I could have relaxed a bit. As I said above, I don't mind waiting when I know the food is being made fresh and from scratch!

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Ayo Eat

Address: 140-560 Johnson St. (Inner northwest corner of Market Square)
Phone: (250) 590-4231
Website: www.ayoeat.com
Price: ~$10 for a main
Notes: Truly a hole in the wall with delicious Indonesian curries

photo via Ayo Eat's facebook page

Ayo Eat has been at the top of the "to be reviewed" list for a while (and not just alphabetically!) and I am quite sad it took me so long. In fact, I'm shocked I haven't heard more buzz about it from foodies in Victoria because it rocked our socks right off! The little restaurant, which just might be the smallest in Victoria, has been open for 3 years. Chef and owner Bana serves up his slow cooked Indonesian dishes out of a small kitchen where his door doubles as his till window and virtually nothing's out of a long armed reach. There are only two seats outside of the small table, but everything is served in to-go containers so you can walk to one of the nearby Market Square seating areas or take it home.

Bana formerly worked for Shiki Sushi in town, and his bio outside of Victoria is impressive. He has cooked all over the world, and has even cooked for the Dalia Lama. I'm not really surprised, as his dishes are clearly served with a mastery of spice and flavour.  Writing this post is the first time in a long time where my descriptions of food fail me... there just are not enough words in English to capture the true complexity and depth of the flavours in this food.

The menu is small, but I saw the twinkle in his eye when a customer after us asked "what's good?" and he said "everything" — and it's true. One note for the spice-phobic: these dishes pack a punch, so ask before making your selection... and start working on your spice tolerance now so you can work you way up to the other dishes on the menu!

Food:
April 6, 2013

Satay ayam

My partner-in-food-and-life chose the smaller of the two dishes - but for the price it was a steal. It came with three skewers of chicken in a spicy peanut satay sauce was clearly prepared with attention to detail and a most excellent recipe, as the sauce was full of flavour with a good level of spice. The rice on the side was lovely as well, and came topped with a drizzle of delicious green curry which was a fantastic touch. 

Beef rendang

This was the most expensive item on the menu, but also quite large. The dish is one that is quite popular and found in many styles of curry, and is often served during religious or cultural ceremonies and special occasions. It was absolutely incredible with a rich, spicy sauce way more complex and flavourful than any curry I have ever tried before. The beef was slow cooked in large chunks that has been cooked so long they shredded. It also came with a side of spicy potato chips, pickled vegetables and prawn crackers, which mixed in some tang to the spice.

Service:
April 6, 2013
Bana recognized my partner-in-food-and-life from the lunch crowd at Shiki, so he was definitely friendly... but he was equally as friendly to us as he was to the customers that came while we were eating our food at the wee counter. The wait for food wasn't very long at all, and we used it to go wander around Paboom next door.

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Tartan Toque

Address: 1507 Pandora Ave. (Stadacona Centre)
Phone: (778) 265-9464
Website: www.thetartantoque.ca/
Price: $9 for a pound of wings
Notes: Super casual family-friendly focusing on doing one thing and doing it well

This brand new restaurant in Victoria has exploded onto the scene with so much buzz I was nervous about making this post without visiting a few times to let things settle in a little bit. Still, started by the owner and a chef from brunch darlings Shine it's no surprise to me that they were so popular, although they admitted they didn't expect to be as slammed as they were at the start, selling out of beer and wings exponentially faster than they had expected.

The centre of the restaurant is wings - a fantastic collection of flavours and sauces that seems to be growing by the day, or at least has enough flavours that there's no way I will be able to try them all any time soon! They also have a good selection of sides, including an "onion nest" and fries tossed in any of the sauces for the wings.  Hot dogs and burgers also make an appearance on the menu, pleasing those who aren't fans of wings. They've really only been open a month so things are still settling in including, admitted Barry, techniques for ensuring the sauces stay on the wings, but things have been improving with every visit.

The space itself is pretty eclectic. It formerly held a fish & chip shop, and it hasn't changed too much except that bright paint colours and art from the Woodpile Collective adorn the walls. Dark booths and bright tables end up with an extraordinarily casual feel overall. Combine that with the lack of table service and the fast-food baskets and it kind of reminds me of a cross between what I imagine a beer parlour was like with memories of my high school cafeteria. I don't think this is a bad thing, because outside of a pub there are few places or glorified coffee shops like QV's you can go to have such a casual meal in Victoria, and sometimes you want to just show up and not care if you're wearing your high heels or your crocs.

Food:
March 23, 2013
I visited one last time before making this post, aiming for peak Saturday time once again. Unfortunately, as I was arriving at the table with my trays I managed to dump my wings (thankfully just my own) off the tray and onto the table. Thankfully, they landed on top of their own wrapper so few had to be sacrificed but it rendered any photos unflattering.

The dill wings were my choice after a recommendation a few days before, and I wasn't disappointed even with the spillage! Big chunks of pickle and a lovely sauce accompanied them. I also tried a buffalo boneless wing chosen by my partner-in-food-and-life, which are completely made in house. They were most excellent! I would opt for the boneless wings next time, as they are only 50¢ more and I always feel like I waste so much not wanting to pick around the bones for the last scraps of meat.

I also tried the tossed fries, opting for the dry garlic rub. I'm not sure if I would go with the garlic again if only because I still feel like I am oozing garlic smell four days later, but they were certainly tasty!

February 22, 2013
(Full disclosure: I wasn't able to sneak in unnoticed as a blogger this day, but the co-owner crossed his heart he wouldn't tell the kitchen).

Soy Wasabi Ginger

After reading several recommendations online these were at the top of my list to try, and I wasn't disappointed. Sticky, sweet, salty and slightly spicy (and a friend at the table had them on the next visit and they looked even better!). 

Burger

The burgers were also getting a fair bit of attention - and rightly so! There has been such a good run of burgers around town lately, and this is one of the good ones! They swore up and down that it's the same burger as they serve at Shine, although I swear it's way tastier here than I ever remember it being at Shine (but then again I usually have a benny). I suspect it has to do with the cooking of the burger patty, however: not over or under coking a hand-made patty is an art, for sure.

Greek

My lunch companion ordered these, but generously shared one. They were quite lovely, as they are not too bready, but had a garlic and herb dressing that was delicious. The feta on top was lovely, although my companion noted that there could have been a bit more of it.

February 8, 2013

We arrived this day, the first Saturday they were open, to a line up that snaked around the restaurant and people everywhere! I explain this in order to explain that although things were not perfect, it was understandable given that they were still experiencing some teething pains. 

Onion Nest

I am curious to try this again - I like this concept, it reminds me of the imfamous blooming onion (which the Buffy fan in me is intrigued by). It was a bit under deep-fried tonight, but I think with a bit of extra time in the cooker (aka not their first Saturday) and I think it would be an excellent appetizer to share with a group. 

Coconut

An interesting flavour - also suffered from a short time in the frier so it's difficult to judge. It looks as if they are using coconut powder, which was surprising to us, as we were expecting shredded coconut. I've heard it's been or is being revamped a little, so we will have to try it again. 

Honey Garlic

These were my favourite from the evening. Sweet and savoury is always a good combination, and there was plenty of sauce to dip down into in the bottom, which is something that makes wings extra delicious in my books. 

Service:
Because the service here isn't table service there shouldn't be too much to say, and yet there is — even that first day we visited when they were slammed to the max Barry came around to every table soliciting feedback and remembering names left-right-and-centre. I know that he is working hard to make sure it becomes the restaurant he and his chef business partner dream it will be.

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Fry's Red Wheat Bakery

Address: 416 Craigflower Rd.
Phone: (250) 590-5727
Website: www.frysbakery.com
Price: >$10
Notes: Old-school, wood-fired, delicious baked goods

Fry's Bakery opened up not so long ago on Craigflower (right in the middle of that annoying 30 km stretch) after building up a regular collection of fans at the Downtown Public Market of the last few years. His story is pretty stellar: a photographer by trade he became obsessed with baking bread. Then he discovered his Grandfather had been a baker, too! In fact, his Grandfather had a shop a stones throw from where his new bakery stands today. Not only that, but his Grandfather baked using Red Fife Wheat, but in the interim the grain fell out of fashion and nearly went extinct! Thanks to the work of activism by Slow Food Byron now uses the heritage grain to make his tasty tasty loaves every day... and now, using the original logo everything has come full circle.

The location is extremely utilitarian, but adorable: the majority is (as it should be!) taken up by the bakery, with a small case stocking other local products, a selection of daily pastries and a large wall of freshly-baked bread. Below that sits bags of goodies set aside for customers coming by later in the day. 

The menu - and there is one - focuses on which days certain ingredients are baked to help ensure you do not leave disappointed any more than once. For a food culture where "gluten free" is trending like breaking news on Twitter Byron Fry's bread will make the midly-intolerant weaken (which is totally legit because Red Fife is naturally low in gluten!). 

Food:
March 9, 2013

Foccacia (boule)

I have to confess, I had this for the first time at a Slow Food meeting and I have been craving it like Crazy ever since. There's something about the combination of oil, herbs & the red fife flour that made my taste buds go absolutely crazy! I am secretly stoked that this Saturday is once again my turn for an early-morning dog walk so I can combine another leisurely stroll in the park with a stop at the bakery.

I had the other shape of foccacia the first time (blanking on what it's called, but it was longer and flatter in shape) and I have to say, I think I preferred it although they were both delicious. I am not sure if there was any difference other than surface area... but this one did get turned into tasty mini-sandwich bread which would not have been as possible with the other shape. 

 

Coffee Cream & Lemmon Poppy Danishes

After having a plum danish (Slow Food meeting again...) I was stoked to pick up some pastries for breakfast the next morning. What makes me happy is that unlike some danishes where all you can taste is sickly-sweet icing sugar flavour, these ones are very savoury. I think the difference is that the pastry is more savoury, and the sweetness comes from the centre flavoured part instead. I suspect these change on a regular basis, as there were no plum ones the day I visited (sadface...) but these two were both delicious! The only thing I wished for was a bit more coffee creme, as when we split them into quarters to share the center part was a bit on the small side.

Service:
March 9, 2013
Mr. Fry was just taking off as I arrived, as it was mid-afternoon and he had probably been up since dawn baking away, but the woman behind the counter who served me was extremely pleasant and friendly.

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Fireside Grill

Address: 4509 West Saanich Rd

Phone: (250) 478-1222

Website: www.firesidegrill.com

Price: ~$20 for a main; tapas trios and set menus also available

Notes: Fine dining with a casual flair.

Fireside Grill is one of those places I probably never would have tried without something like Dine Around to entice me... it's out of downtown, the outer impression of the restaurant and grounds is not my style, and I've never heard any of my 'foodie' sources speak about it. However, this is a case where Dine Around is definitely worth its weight in gold... I never would have expected to be as impressed as I was with the overall package.

The Fireside Grill decor is a little bit eccentric. I saw a Foursquare tip that suggested it felt a little like something out of Harry Potter, and I can see where they're coming from. The tudor-style decor has been 'modernized' with a stencil decoration between the dark beams and large, modern vases full of understated bouquets. There are several nooks and crannies for smaller groups that remind me a lot of a much-enlarged version of the property I lived in for a while in the UK which had been a former pub dating back longer than my brain can fathom.

The regular menu suffers a little bit by trying to have something for everyone. The selection of mains is extensive, but they also have a tapas menu that is a good deal after 8pm. It looks to me like they regularly have a 3 course fixed price menu on, not just during Dine Around, but I'm not perfectly clear on that one. That being said, everything we had was impeccably presented and very well prepared.

The property has quite an interesting history, dating back to the 1940s when it started as a mid-way tea room stop between the city and the Airport/Butchart Gardens. I have vague memories as a child of visiting it in one of its (several) former incarnations, the Chantecler, for brunch with my Nana. Back then it definitely felt like it was catering to the 60+ crowd, and I suspect their brunch extravaganza on Sundays still serves many of those same crowd, along with stop-ins from tour buses. It also strikes me as an excellent venue for a wedding. So what I'm saying is... not really a venue for a casual night out, but definitely somewhere you could go with the family to celebrate graduation, or a milestone birthday.

Food:
February 21, 2013

The space was quite dark, and as the night went on it only got worse. Apologies in advance for the funky photos; they certainly do not do the food justice!

We were quite impressed with the attention to detail and thought that went into producing a Dine Around menu that could be produced quickly and easily, but still have high impact. So often (especially this year) we find Dine Around menus to be uninspiring, relying on simple combinations of low-cost proteins to hit the price points. Fireside's menu impressed because the chef produced a creative menu without cutting corners on impact or the kitchen's ability to produce it in a timely manner.

Pan-fried prawns with kafir lime, beurre blanc, butternut squash and green olive olive tapenade
& citrus risotto cake

This was my partner-in-food-and-life's choice, and I was immediately envious. I wasn't too sure what to expect, but the presentation was just Gorgeous and the sauces were very well executed. The citrus risotto cake was unlike anything we had ever seen before, and was incredibly delicious. 

Acorn squash & sweet potato puree with pistachio pesto and chive creme fraiche

A squash soup of some sort is one of those dishes that are pulled into many a D.A. menu, but this one was done particularly well. The addition of sweet potato to the squash, as well as the flavour of the pesto and chive flavours, made this stand out as one of the best soups I have had in a long time. 

Balsamic black pepper glazed braised shortrib with parsnip & smoked garlic emulsion, truffle roast mushroom and wild rice bread pudding

Shortrib is another dish that shows up on nearly every D.A. menu ever made, but again the presentation and sides took it from a potentially boring dish to something special. The shortrib was extremely well cooked with a nice char on the outside. The one critique was that the roast mushroom and wild rice bread pudding was a bit too similar to the risotto cake in the appetizer, but it was still delicious. 

Linguine vongole with pecorino cheese, arugula, Manila clams, Tiroler bacon, Kalamata olives and roast tomato garlic cream

I was sucked into this dish with the promise of roast tomato garlic cream, and I wasn't disappointed. It was a simple pasta, but the overall combination of flavours was savoury and complex. The one thing I wished for was a side bowl to place my clam shells in. Maybe it's just the fact that I tend to methodically remove all the seafood from the shells before I start eating for efficiency, but I would have liked somewhere to put the shells while I finished up the pasta. 

Lemon olive oil shortcake with raspberry sorbet, strawberry pate de fruits and puffed vanilla bean rice pudding

This was my p.i.f.a.l.'s choice, and I was immediately envious but gave it up because it was the non-dairy option on the menu. The shortbread was excellent: soft, and not too dry. The pate de fruits were surprising but interesting: little squares of jelly that melted into puddles of sweet deliciousness once touched by a fork. The sorbet was very bright and sweet, but when paired with a bit of shortbread they worked well together. 

White chocolate mascarpone brulee with dark chocolate Chantilly & banana bouchees

I couldn't turn down a brulee, and I wasn't disappointed. The execution of the creme component was as close to perfect as I have ever seen, holding its own shape perfectly. The banana bouchee on top was two very flaky pieces of pastry stuffed with a banana-flavoured filling.

Service:
February 21, 2013
The service was the thing that surprised me the most about the Fireside. The branding on their website felt to me quite casual and young, but the actual experience was just the opposite. The servers all felt like the came out of the poshest restaurants I have experienced in my time. It really felt like what I refer to in my head as "dinner service" — formal place settings, dish-specific cutlery, and a formality and slickness to the server's behaviour that smacks of 5 star dining ala the Empress or the Union Club. It certainly elevated to tone of the evening.

The timing was also really, really close to perfection, but not quite. The first course came out in record time, as did the second, but there was an unexpected gap between that and the dessert which took away from all the built up smoothness. For me, timing is such a deal breaker when the decor and the price point is 'fine dining.' I cut them some slack, because it was the first night of Dine Around, and clearly the kitchen was slammed, but it's worth noting because it was the one tarnish on an otherwise flawless service.

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Dine Around 2013 Guest Post: The Flying Otter

this is part of a series of guest posts covering Dine Around 2013

About the Guest Poster

Cassie lives and dines in Victoria and is thankful to her patient friends who wait while she paparazzis their meal. She says "I love Dine Around in Victoria - trying restaurants I haven't been to in a while and dropping in on places that I already love - to try something new." 

February 27, 2013

The Flying Otter Grill was last year's DA find - a new-to-me restaurant that surprised and delighted our group.  The experience was so great, it caused us to return to the restaurant post-DA (which is the entire point of the promotion).  We eagerly anticipated their DA menu for 2013.

Both the indoor and 'patio' seating are toasty warm and comfortable, thanks to heaters and a large corner fireplace (which the staff happily informed us could be turned off when we got too warm...which we eventually did).  The Flying Otter has drink specials almost everyday - so in addition to a great meal-deal - we added some well priced mojitos and beer sleeves (and a nice large soda for the DD).

Food

We split the difference at our table of four ordering two $20 and two $30 menus.  

 

$20 Menu appetizers: Wild Mushroom Tart & French Onion Soup

Starters off the $20 menu included a wild mushroom tart.  It was a nice starter size, flaky pastry filled with mixed mushrooms and the perfect amount of goat cheese, and French onion soup - piping hot, filled with soft onions and a topped with a large broiled, cheese crouton.

$30 Menu appetizers: Halibut Bites & Tuna Tataki Tacos

 Off the $30 menu we tried the halibut bites - nice thin-battered fish, shoe-string fried potatoes and tangy coleslaw.  It was a mini-meal in itself, as well as the tuna tataki tacos with diced mango, onions and pea shoots, wrapped in small, soft flour tortillas.  The tacos were excellent, very flavourful.

$20 Menu main: Chicken Legs with Truffled Mac & Cheese

For mains, the $20 offerings we chose included the popular chicken legs with truffled mac'n'cheese served with toasted jalapeño cornbread.  We saw several other tables in the restaurant order this dish as well.  Our hook was the truffled mac'n'cheese - which did not disappoint.  The chicken legs (two full legs and thighs!) we're also a hit - crispy fried on the outside and, although it sounds cliché, tender and juicy on the inside.  Truth be told - the second leg was taken home by both diners for a midnight snack/next day's lunch.

 

$30 Menu mains: lamb sirloin & Crab and Shrimp Ravioli

Our $30 choices were a lamb sirloin (prepared a perfect medium rare and barely needing the steak knife to cut it).  It was served with two large potato croquettes - pillowy-soft mashed potato patties fried until crisp.  The plate was finished off with baby carrots and asparagus spears - with a pleasant crunch to them still - a nice change from the usual soft veggies many places throw on the plate. The other selection was a generous serving of crab and shrimp ravioli with a saffron-cream sauce and sprinkled with red pepper slices and feta cheese to finish it - plus two generously garlic-buttered pieces of bread.  Really creamy and delicious.

$20 Menu desserts:

Desserts were delicious across the board.  The $20 menu selections were the white chocolate mousse tower.  The presentation was great - with a chocolate 'net' around the mousse and plenty of whip-cream to accompany the whole dish. The other option was the trio of cheesecake.  One new york style with a garnish of raspberry puree, one brule with a thin, crisp crust and one deep-fried....so good it should be illegal - so glad this deep-fried option is on their regular menu.

$30 Menu dessert: Chocolate Trio

And finally the $30 menu choice was the same for both diners - the chocolate trio.  Chocolate ice-cream scoop, a silky-smooth pot de creme and two triangles of a rich, chewy brownie, garnished with whip cream.

Everything was great at the Flying Otter Grill and it reminded us that we need to come to this place more often - the food is prepared with care, the service is genuine and the ambiance is cozy (even without the toasty fireplace!).

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The Tudor House Pub

Address: 533 Admirals Rd.
Phone: (250) 382-5625
Website: www.thetudorhouse.ca
Price: ~$16 for a main
Notes: Same old decor, same salty customers, brand new & awesome menu

The Tudor House pub is about as pubby as a 'modern' pub can pub and still be located outside of the United Kingdom. The decor triggers nostalgia in me somehow, even though I'm definitely not old enough to feel nostalgic about blonde wood panelling, carpeting and keno screens. It's a medium sized pub, with several distinct areas including one section with the largest grouping of  dart boards I've seen in Victoria.

Their physical location may be their biggest barrier to being more popular than they are. Esquimalt has such a negative reputation in the city — and they are definitely in deepest, darkest Esquimalt territory. Still, the neighbourhood is cleaning up and good things are happening in recent years to that stretch of culinary scene (eg La Belle Patate).

The people regularly who call the Tudor House their local are certainly a rough & salty pub crowd. Eavesdropping on the conversation of the retired gentlemen at the table next to us would certainly of made me blush if I wasn't in favour of profuse bouts of swearing on occasion myself. Certainly didn't put me off, but the overall package is more suited to the setting of your post-sporting beers rather than a romantic date night although if your mileage may vary on definitions of 'romantic' and 'date' then maybe not so much. If you're looking for good food without pretentiousness or a dress requirement the Tudor House would definitely be a good choice.

In the past year they have transformed their "traditional pub food" (read: boring, greasy) menu into something quite delicious. Now the menu items are creative and well executed while still maintaining a pub-style selection of items and pub-style presentation. They also have an excellent selection of specials, including 2-for-1 appies on Tuesdays (although the waitress did point out that this does not include the nachos or the poutine). Their drinks menu has also transformed itself, and the beer and wine selection includes all the local beer or wine you could possibly want.

Food:
February 11, 2013
Another local blogger, Janice of realfoodmadeeasy.ca has been telling me to visit the Tudor House ever since they redid the menu. I've had the Groupon sitting on my phone for so long now, but somehow we never got there because I had an image in my head of unappealing pub food. Now I know better!

Lettuce wraps

I wasn't planning on ordering an appetizer, but they had a fabulous special on where you could choose an appy, a main and a dessert for $24. Since we had a Groupon, I decided to go for it and ordered the wraps as I have a fondness for Korean lettuce wraps. I would definitely order these again! The value was absolutely there, even at full price (but especially on 2 for 1 appy tuesdays!) or as a nice light dinner to keep a few drinks from becoming a few too many. The flavours were all very savoury, and I enjoyed the two side sauces very much. The house-made cucumber 'kimchi' wasn't too spicy, and it was a very nice touch. 

Thai Beef Salad

This was my partner-in-food-and-life's choice. I have spoken before about the much missed thai beef salad at Canoe, and we thought it would be worth checking out if this came anywhere close to comparing. The noodles in this one were not the same as the old favourite, but the flavours and overall execution were close enough to satisfy that craving for the first time in many years. 

"Shephards Pie"

When I ordered this the waitress was clear to check that I had noted the very important quotation marks. Essentially it was the dish deconstructed - the meat was slow roasted, not ground, and the potatoes were pan fried with garlic, not mashed. It was massive and very tasty, with the gravy sealing the deal. 

Carrot Cake

My p.i.f.a.l. was excited to see that there was a dairy-free option on the menu, but also that they make all their desserts in house. The carrot cake was quite good, although I was reassured that the one I made as a birthday cake a few months ago was still better than any that exist in town. 

Creme Brulee Cheesecake

This was the moment where the service shone brighter than the food: a few bites in, working my way in from the tip to the base, I realized something was not quite right. Nibbling on a bit of the crust to test I discovered there was definitely something not right going on. I've tasted that same off taste in crumb-based things before — not sure if it's rancid or what. I was a bit sad, as the combination of creme brulee and cheesecake (my two favourite desserts) was appealing, but I was also stuffed so I was secretly thankful. The waitressed handled it extremely well (see below) which meant it was a small blight on an otherwise unexpectedly superb meal.

Service:
February 11, 2013
This server was pretty fantastic, I have to say. She had clearly been there for a while, and was very comfortable with her job and knew how to make customers feel welcomed and well taken care of. She answered all of our questions with confidence, had no qualms about me using my expired Groupon (I always cringe when I have to ask that...) and cracked a few dry jokes along the way. Also her shirt was awesome (back to the tudor in the style of back to the future...)

I was also extremely impressed with how she handled the off-food situation. The apology was sincere and the offer of a substitution was immediate; she even refused to let me not take it, offering to pack me it up to go since I was too hungry. She also slipped a deal for next time, which was completely unnecessary but I would be lying if I wasn't looking forward to going back to take advantage of it.

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PSA: Dine Around 2013

Dine Around 2013 is rapidly approaching! This years event runs from February 21 - March 10th. During the 3 week event restaurants around Victoria offer set menus at a fixed price. You can check out the list of menus here.

Last year there was a bit of conversation on the twitter-verse about the merits of Dine Around. Some restaurants were openly anti-Dine Around (although I notice that at least one of those has joined this year...). I was never able to find out what their exact objections were, a few other people came forward explained that in order to make the experience affordable for restaurants they had to compromise on quality to meet the low price point. Which, I think is worth thinking about in the grand scheme of things, however I don't know that this is a universal truth.

For me, Dine Around has always been an opportunity and nudge to get around to some of the restaurants that I haven't visited, but have yet to make time to go to. I feel safe to experiment, because I know exactly what I'm getting in for. It's like Groupon - love it or hate it, it does ultimately help diners explore places they have never tried before. Unlike Groupon, this helps support Tourism in Victoria.

Guest posts

Like last year, I will be accepting guest posts from people who have visited a Dine Around restaurant and want to share their experience. You can email me at victorianfood (at!) me (dot!) com with your submissions.

Requirements:

1. Food porn.
   If you can snag a shot, even with your iPhone camera that's fantastic! Visiting during daylight hours will net you better pictures, but a candle and a white menu used as a light bouncer will do wonders for many a dark shot. 
2. Keep it positive.
   Constructive criticism in the context of a fabulous meal is fine, but my goal is to connect people to great food, not trash a restaurant. 
3. Love the link back.
   Please include info who you are and what you do so we can spread the link-love around! 

As the month goes on, you can follow all the posts about 'Dine Around 2013' through the tag on the sidebar.

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Monetization Strategies Poll

Alright, the time has come for me to get serious about monetization...

As I've posted here before, I don't solicit 'free food' in exchange for blog posts. If I can't blog without arriving unannounced/unsolicited then I'm just offering a marketing service for restaurants that are into freebies instead of creating an online repository of delicious restaurant info. That isn't the point of this!

However, this policy has meant that as my list of places I need to blog has dwindled to be in one of two categories: largely uninspiring (aka pubs, tourist traps & Chinese restaurants) or reportedly delicious but generally unaffordable for the average night out. This is irritating my obsessive-compulsive need to tick things off the list to no end!

I know I don't have that many regular readers in the grand scheme of things, but I have enough, and I want to make sure that those of you who visit regularly are rewarded for doing so rather than the other way around!

I have narrowed my options down to the following 3 ideas, which I have detailed in a list of pros and cons below the poll. I may do some combination of all three in the end, but I'm curious to get feedback before making changes.

Please vote for your preferences below. I have also enabled comments for this post to enable more in-depth discussion if necessary.




Google ads
This is a vote for the status quo. They've been up pretty much since day 1, and so far no complaints?

• Pros: Easy to adblock, easy to ignore. 
• Cons: in the past two years I've made less than $40 total, and at this rate I won't get my $100 payout for another 2.5 years. So... a vote for this one is a vote for the long haul!

Local direct-partnership ads
Ideally I would partner up with food-related businesses who want to advertise to my hyper-engaged, hyper-local audience. (Restaurants would be off the table for conflict of interest reasons!). I was trying to seriously explore this last year, and had a few potential conversations, but never felt quite sure how to proceed past the initial conversation!

• Pros: Probably win-win for both readers and the advertiser.
• Cons: Lots of work for me to administer & set up. Plus, an advertising saleswoman I am not...!

Direct donation
This is what I'm leaning towards now, but with a bit of a twist on the plain old 'donate if you love this blog' link: I'd create a 'kickstarter style' page where  people could contribute various amounts (from just an appetizer to a full meal) with various perks associated with each one, such as making suggestions for which restaurant or specific dish to try & credit for the contribution in the final post. This would also potentially allow restaurants to contribute towards a meal at their restaurant without compromising my ethics (as they wouldn't know when I would visit), but would also allow curious diners to support my blog & send me food scouting on their behalf or give a public 'round of applause' to some of their favourite dishes/restaurants.

• Pros: Innovative, power to the people. 
• Cons: Will probably not net that much realistically unless I stoop to lots of 'begging' which I am naturally disinclined to do.

Thanks folks!
- Jen

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The Great Victoria Bacon-Off

Welcome to the Great Victoria Bacon-Off!

This is an ongoing post featuring a semi-competitive, semi-silly comparison of the different sources of 'house-made' bacon in the city.

The bacon-off will take place in a single-elimination or 'knockout' tournament style, with two different kinds of bacon going up against each other in each round until only one bacon is left standing, and can be endowed with the coveted bacon crown*. The bacon is placed on a baking tray lined with parchment and place in a cold oven, which is then turned on to 375º F for 20 minutes on a convection bake setting, at which point the bacon is flipped and then baked for 5 more minutes (if required).

Quarter-Finals

Round 2: The Whole Beast vs Hertel's

 vs. 

February 3, 2013

After much anticipation, the Bacon-Off is back! I moved the weeks around a bit from their original configuration to make it a little bit easier, as I discovered that the Village Butcher also carries Hertel's as their 'house' bacon, meaning I could one-stop shop at one location for both sources of bacon. As I tweeted, my purse was full of bacon; it was glorious. Also a note for full transparency: I am on the board of Slow Food with Cory (owner of Whole Beast) and I have heard him talk passionately about curing meats so many times I have decided that if he a) had ingredients labelling, and b) was a hippie, 'love' would be pretty high on the list of ingredients. Also: I just finished a gumbo made with his delicious andouille (so there might be a bit of unintended bias on my part).

The Hertel's double-smoked bacon is the bacon many people are familiar with. Hertel's is located in Port Alberni, but resells their bacon to many shops such as Island Meat & Seafood in Cook St Village, Slater's and the Village Butcher. It was much thicker than the Whole Beast bacon, and ultimately a 'meatier' bacon. However, in comparison the vast majority of its flavour came from salt.

The Whole Beast bacon is also their house bacon, a rosemary-infused bacon, available pre-sliced by the strip. It was much thinner with much more 'marbling' than the Hertel's bacon, so cooked up faster. It wasn't smoky, but was packed with flavour, and it was pretty obvious why... the bacon was covered in little flecks of fresh spices. I'm pretty sure it was also 'maple' bacon, and I normally shy away from any kind of bacon labelled 'maple' anything, this had very little sweetness, even when compared with a very 'plain' bacon. 

Winner: The Whole Beast

Round 1: Choux Choux vs. Red Barn

vs. 

December 2, 2012

This bacon has been in the freezer for... a while... but, life happens, and life happened a lot this fall so I am trying to let go and just be okay with a bit of freezer burn. Both bacons have been in for approximately the same amount of time, so it feels fair to compare them even if I recognize they were obviously not as delicious as if it was fresh out of the deli counter. 

The Choux Choux bacon is their house bacon. Thick and smokey with a fair bit of caramelization. This bacon had more fat than its Red Barn counterpart while baking. I felt like the thickness and width meant they could have used a little longer in the oven, but after they had sat in a warmer while the potatoes cooked up they were just about right. It was less smoky, but had more complex flavour than the Red Barn Bacon.

The Red Barn bacon is their double-smoked bacon. It is thick, but the slices were inconsistent in width meaning some of it was burnt and some of it was just right by the time it came out. It released less fat than the Choux Choux bacon, but the grease was thicker in consistency. It was more smoky, but had less overall flavour than the Choux Choux bacon. 

Winner: Choux Choux 

...

Still to come:

Round 3: Galloping Goose vs The Market

Round 4: Terra Nossa vs ? 

Semi-Finals

Round 1: Choux Choux vs Whole Beast

Round 2: ? vs ?

Finals

Championship Round: ? vs ?

* may or may not be actually made of bacon... but the internet tells me this is possible!

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