[-BL-]

Ashton! :-)

Quebec City's chain... only in Quebec City :(

[IntotheWest]

Downtown Vancouver bustles by day, but to me it seems quiet by night.
Maybe there are parts I am unfamiliar with, though.


Hey, how could we have forgotten about two of Canada's oldest (albeit local) chains:

Winnipeg: "Salisbury House".



Downtown Van does quiet down in the winter (though still relatively animated) - except for the main ped streets...Robson, Granville, Davie, Denman, which has some activity still after 8pm (though, a lot of stores do close at that point).


mmmm....cheese-nip-plus-plate ;-)

I'm not sure of all these American restaurants people are suggestiong (TGIF, Applebees, Carl's Jr, etc.)...they are mostly very, very average.

As far as Ruth's Chris - it is good, but by far not the best...and I'd hope in Canada (especially AB), you'd eat Alberta beef not USDA. 529 Wellington for one, in Winnipeg is much better than Ruth's Chris (one of four Canadian restaurants to serve Alberta AAAA). About the same price too.

I much prefer the Canadian chains though...even Earls. But as well, Bad Ass Jacks, Booster Juice, Jugo Juice, Wrapture, Good Earth Cafe, Saltlik, etc....

For anyone in Toronto, how does Licks stack up? I remember always driving by the one on Younge in North York - but never stopped to try it.

[Taller Better]

I have to admit Licks is a first class burger joint. I used to hate their cheezy group chanting, but they gave that up long ago. They also have the best vegetarian fast food options of any of those chains.

RC has pluses and minuses, in my opinion. I believe their beef is probably the best beef served in North America. The cattle are placed in a huge lot, in Chicago I believe, and fed unlimited grain for months. However, I believe it is then shipped out to all locations in vacuum packages, soaking in some sort of fluid, which I find strange. Also, they do not flame broil the steaks.. they cook on an EXTREMELY high temperature stainless steel surface. Are they worth the enormous amount of money that the final meal costs? In my opinion, no. I would rather go to a REAL steakhouse like Barbarians. Hell, I would rather go to the Keg (which I did last night! :D A ribeye makes this cowboy very happy!)

[BlackRedGold]

I much prefer the Canadian chains though...even Earls. But as well, Bad Ass Jacks, Booster Juice, Jugo Juice, Wrapture, Good Earth Cafe, Saltlik, etc....


Booster Juice and Jugi Juice are pale imitations of Jamba Juice which I would love to see come to Canada and kick the crap out of these pretender smoothie places.

[IntotheWest]

I have to admit Licks is a first class burger joint. I used to hate their cheezy group chanting, but they gave that up long ago. They also have the best vegetarian fast food options of any of those chains.

RC has pluses and minuses, in my opinion. I believe their beef is probably the best beef served in North America. The cattle are placed in a huge lot, in Chicago I believe, and fed unlimited grain for months. However, I believe it is then shipped out to all locations in vacuum packages, soaking in some sort of fluid, which I find strange. Also, they do not flame broil the steaks.. they cook on an EXTREMELY high temperature stainless steel surface. Are they worth the enormous amount of money that the final meal costs? In my opinion, no. I would rather go to a REAL steakhouse like Barbarians. Hell, I would rather go to the Keg (which I did last night! :D A ribeye makes this cowboy very happy!)


I'll have to try Licks then next time.

Ruth's Chris is not bad - but it is not the best. I believe their cattle is corn-finished - not grain - like most USDA Prime is. However, it is "wet" aged (as opposed to dry aged).

As far as the "best" beef served? Well, as my family is in the cattle business in Alberta, I don't believe it is - like I said, try a place like 529 Wellington in Winnipeg. They serve Alberta AAAA or "Prime" - which is our version of the USDA beef served at Ruth's Chris...places like the Keg are AAA Alberta, however, Cargill does have a higher-end AAA (top 12% of Prime and AAA cuts) called "Sterling Silver" that is quite good as well. The marbling is comparable to what you'd get at Ruth's Chris.

However, the BEST beef in NA is almost any ranch raising Wagyu beef (better known as "Kobe" beef. There are one or two farms in Southern Ont that raise Wagyu, and do it in the traditional way - including massaging the cattle ;-) Unfortunately, I can't recall which places - and it is extremely expensive. But once you try Kobe, you'll know it's the best.

EDIT: To be fair to USDA Prime, I should say I've ate at one of the US' best steakhouse - The Grill at the TPC in Scottsdale - USDA Prime dry-aged....and it was very good. The bill was somewhere over $350 US though for my wife and I though :-)

[Taller Better]

The one main difference betwixt Canada and the States is the usual length of ageing. In general, for the top meats, USDA is aged longer. Ageing, as well as marbling, is the key to the best flavour. I know the Keg does not serve the best meat, but their steak dinners are from $23 to $27 each. RC charges that for a baked potato! (warning: a small amount of literary exaggeration was used there). They do have a very good product, but man do you pay for it. I still would rather eat at Barberians any day of the week at that price level. The best chefs in Toronto will either buy Alberta prime and then continue to age it themselves, or get a primo butcher like Cumbraes to privately extra age it for them. Years ago I worked at RC for a couple of months and quit as it was not "my kind of place". Plus, I can never figure out how sauteeing shrimp in a pan warrants the description "barbecued", as well as the fact when I pay a King's ransom for a steak, I rather expect the baked potato and asparagus are included.

Kobe beef IS better. It is so juicy and mouthwatering that you cannot believe it before you taste it. However, it costs the earth. A good tenderloin Kobe Burger (not even talking about a steak) with foie gras, truffles and all the bells and whistles will set you back 50 bucks. But don't knock it before you try it! :):):)

ps It is really taxing my memory, but I am pretty sure the RC feedlot uses grain, not corn. I could be wrong on that, though.

[IntotheWest]

The one main difference betwixt Canada and the States is the usual length of ageing. In general, for the top meats, USDA is aged longer. Ageing, as well as marbling, is the key to the best flavour.

ps It is really taxing my memory, but I am pretty sure the RC feedlot uses grain, not corn. I could be wrong on that, though.

Okay taller - the "jet fresh" thing I wasn't so sure of, but this one I am :-) The biggest diff is the finishing...US is mostly corn-fed vs our grain-fed finishing...this gives the beef on either side of the border a distinct taste.

The aging process is similar however - 28 days is typical for Prime and high-quality AAA (or Choice)...however, most AAA or Choice is aged just 21 days, AA and select are usually 14 days. Most AAA that you can buy in the stores are 21 day (and wet-aged) - unless otherwise marked. Sterling Silver is 28 day aged - both USDA or Alberta. Co-op in downtown Calgary (that specific location) does dry-age beef, and it tastes a bit better...not a common practice anymore.

The marbling is also similar between USDA and Canadian grades, and is abundant in both "Primes". However, Alberta Prime is not as easy to find in Canada as most is exported...as mentioned, there are only four restaurants in Canada that serve it specifically - one in Calgary, Winnipeg, Quebec City, and I believe Montreal. Though products like Sterling Silver will have some Prime, along with the best of the AAA (re: not quite Prime...but still very good).

EDIT: Out of all the high-end steakhouses I've been to in South-west US, and Canada, this one is consistently the best...I've been 4 times I liked it so much (in about a 5 week period ;-)

http://www.wowhospitality.ca/restaurants/wellington_menu.html

[IntotheWest]

Kobe beef IS better. It is so juicy and mouthwatering that you cannot believe it before you taste it. However, it costs the earth. A good tenderloin Kobe Burger (not even talking about a steak) with foie gras, truffles and all the bells and whistles will set you back 50 bucks. But don't knock it before you try it! :):):)


Geez, I just read this bit...my mouth is watering :-) I don't believe there's any place in Calgary serving Kobe anymore (Catch did at one point early on).

[Taller Better]

^^^^ Well, I'm just sitting here feeling Jet-Fresh after my scrumptious el-cheapo Rib Eye last night at the Keg! LOL! (the bill was only 60 bucks each including appetizers, mains, drinks and a 20% tip).
I know about the general corn fed thing in the USA, but RC has their own private feed lots for their cattle. And something sticks in the back of my mind that I was brainwashed to repeat that they are unlimited grain fed. Naturally I don't know that for a fact, and my curiousity levels this time are not high enough to phone and ask a hapless hostess at a RC!! LOL
You could be right about the Sterling/AAAA thing for restaurants. I'll ask next time I am talking to my Chef Mafia informants. Kobe is the best meat I have ever tasted. I may be wrong, but I have certainly heard repeatedly in the past the USDA is hung longer than Alberta beef, in a standard situation. I heard it was 30-some days in the States. But don't quote me as I don't know that for a fact.

(People would faint if they knew how much oil or butter their steaks have had on them before and during cooking. In fact that is true for most of the food on their plate.. Hehee!).

[IntotheWest]

^
Well, in the interest of this thread, the Keg is a Canadian chain - that has US locations as well :-) Hy's is also a Canadian chain that is well-known even south of the border.

Another Calgary-only steakhouse restaurant that should expand is Cattle Baron - about Keg prices, but much more flavourful steak.

As far as aging goes, it's been proven that there is no benefit after 28 days, and to the vast majority of taste buds - next to no difference after 21 days...or even wet vs dry aged. The Grill at TPC in Scottsdale served 28-day dry-aged - the best possible combination.

The aging for Ruth's Chris is right on the Ruthschris-toronto website (so, no need to call again ;-):

"Aged to Perfection. Ruth Chris steaks are refrigerated and aged for 24 to 28 days - tenderloins from 14 to 16 days."

USDA Prime as a grade is widely used, however, in Canada the "Prime" label is used loosely by some restauranteurs (however, AAAA/Prime is a proper grade in Canada), or in reviews - I've seen "AAA Prime" mentioned a few times - which isn't a grade.

One thing I've started doing on my steaks at home which I liked from Ruths Chris is using butter after its cooked...so bad for you, but tastes so good (especially with a very good red - like a good Californian Cab Sauv - where the tannins just glide over the tongue).

[Rusty van Reddick]

Booster Juice and Jugi Juice are pale imitations of Jamba Juice which I would love to see come to Canada and kick the crap out of these pretender smoothie places.

Jamba has a more interesting bev menu, but they have nothing comparable to the flatbread sandwiches at Jugo. You can actually have LUNCH at Jugo and feel pretty good about it. Jugo is opening in the states (in AZ, where it seems all Canadian chains try to get a a toehold- why is this?), and I wish them luck, they're a great company with great products.

Booster- not so much.

[BTinSF]

However, the BEST beef in NA is almost any ranch raising Wagyu beef (better known as "Kobe" beef. There are one or two farms in Southern Ont that raise Wagyu, and do it in the traditional way - including massaging the cattle ;-) Unfortunately, I can't recall which places - and it is extremely expensive. But once you try Kobe, you'll know it's the best.


The "best" beef in NA is Kobe--from Kobe. You'll have to tell me if anyplace in Canada has it. A few super-expensive spots in NYC and LA fly it in from Japan. Not sure if anyplace in SF does but it's possible. But I seriously doubt anybody would make a hamburger out of it. And you won't find it at a chain.

You can find North American Wagyu beef even at CostCo (giant US discount retailer that sells a lot of fairly high end stuff)--and it's pretty good, but "real" Kobe is the best.

[kool maudit]

well, i wouldn't mind a white castle or an in-n-out here in montreal.

though i wouldn't give up our many fine, local, greasy spots:

la belle province
lafleur
dic'anns...

[Taller Better]

@ IntotheWest. The whole idea of "Calgary" is so prominent in the news right now that if Cattle Baron were smart, they would open up a few outlets across the country. I'd certainly give it a whirl. Has to be better than the dismal Le Bifteck. Interesting stuff about the ageing, so thanks for telling us.
I don't actually remember who started the whole Kobe Burger thing here but a few restaurants got in on it, notably Canoe, and had no problem selling a kabillion of them at the standard price of 50 clams. Hell, anybody would taste good if they were constantly fed beer and massaged a couple of times a day..... hmmm... how is Ralphie Boy doing these days, by the way! (evil grin). I was just at Cumbrae's getting meat for dinner. Cumbraes is considered one of the two top butchers in Toronto, and deals mostly with top shelf organic meats. The owner himself was not there, so I asked the girl serving me how widespread Alberta Prime was locally, and she said she hadn't heard of it for some time. She seems like a fairly knowledgeable type. Now I have a hankering to try it. I might call up my new girlfriend at Catch and find out if she has any jetfresh prime!!

[kool maudit]

Geez, I just read this bit...my mouth is watering :-) I don't believe there's any place in Calgary serving Kobe anymore (Catch did at one point early on).



i had a kobe steak last june at old homestead in new york - it was like no other steak, like $175, but, oddly, worth even more.

[Taller Better]

The "best" beef in NA is Kobe--from Kobe. You'll have to tell me if anyplace in Canada has it. A few super-expensive spots in NYC and LA fly it in from Japan. Not sure if anyplace in SF does but it's possible. But I seriously doubt anybody would make a hamburger out of it. And you won't find it at a chain.

You can find North American Wagyu beef even at CostCo (giant US discount retailer that sells a lot of fairly high end stuff)--and it's pretty good, but "real" Kobe is the best.

Ok, back up here, because I am astonished. Considering Japan has had probably over double the number of BSE (Mad Cow) cases than Canada and the USA combined, are you certain that American borders are open to Japanese beef? I would be truly flabbergasted if they were. Thus, I am not 100% certain that what is being sold in NYC is genuine Kobe beef. However, NYC was the birthplace of the Kobe Burger craze, so you can bet your boots they are not above grinding it up and sticking it in a 50 dollar bun.
Just out of curiosity, why are you so certain that the Japanese Kobe is the best? Have you actually tried both? Does Costco sell the best domestic Kobe, and is it fresh or frozen? We have to compare apples to apples. I have had lamb from Costco and it was most DEFINITELY not the best.

[IntotheWest]

^I don't really mean to turn this into a beef thread (though, along with sushi and wine, it might be my favourite food topic...BlueFin tuna anyone???), but
I think it's good to discuss what makes certain places better than others - for any restaurant.

Taller, most Alberta Prime is exported - it only accounts for about 1% of beef sold in Canada. Sterling Silver is the closest I've tasted to it (which does have some Prime, but not guaranteed). In fact, outside of the 4 restaurants that do definitely serve it in Canada, I'm not sure how you can get your hands on it.

I brought up Kobe, because although I really like properly prepared Alberta Prime (and yes, USDA Prime), there is nothing as mouth-watering - even as a burger. What makes "Kobe" beef the best isn't just the naturally fatty Wagyu - it's the traditional approach to raising these cattle (masages, special diet...very stress-free environment). I'll have to check for "Kobe" beef at Costco next time.

Though I personally think Cattle Baron is quite good (at least the meat) for its price point, I think a place like Saltlik (owned by Earls I believe) would have a better shot going national.

@Furry - there's an Earl's down in Phoenix as well...it has to do with the amount of Canadians (and in particular Albertans) snow-birding down there...I like it there too :-)

[Taller Better]

Ahh.... Bluefin tuna. The top price reached in the Tokyo market for one whole prize Bluefin was $135,000US. Is there any true Bluefin sold in Canada? The real thing, that is... not just calling another type Bluefin. I sincerely doubt any Canadian fish restaurant could afford to buy and cook that stuff.

I'm also wondering about grades of Kobe. I think even President's Choice makes a frozen Kobe pizza.. Hmmmmmmmmmmmmmmmmmm.... I am indeed a sceptic, I suppose, but I wonder what part of the poor animal makes it into a frozen pizza? The lips? The snout that sniffed the beer foam? The mind fairly boggles at the possibilities......:D

[IntotheWest]

Just out of curiosity, why are you so certain that the Japanese Kobe is the best? Have you actually tried both? Does Costco sell the best domestic Kobe, and is it fresh or frozen? We have to compare apples to apples. I have had lamb from Costco and it was most DEFINITELY not the best.

Interesting...I doubt "Kobe" beef in a NA restaurant is from Japan. There was a restaurant in Montreal (can't recall which one) that served Waygu beef raised in southern Ontario - "Kobe" style. Sold for close to what kool mentioned above...$200 price range (the most I've paid is $65 for Prime) - I'd gladly pay.

Waygu from Japan would likely be best for several reasons - but mainly because of the stress-free raising program they stringently follow to maximize the marbling (massaging), and diet for taste (certain mix of grains, rice wine, hops)...most in NA wouldn't follow the techniques with the same dedication (not saying it can't be done though). As well, a lot of Wagyu beef ranches are cross-bred with domestic cattle (such as Angus) - mainly to reduce cost.

[IntotheWest]

Ahh.... Bluefin tuna. The top price reached in the Tokyo market for one whole prize Bluefin was $135,000US. Is there any true Bluefin sold in Canada? The real thing, that is... not just calling another type Bluefin. I sincerely doubt any Canadian fish restaurant could afford to buy and cook that stuff.

I'm also wondering about grades of Kobe. I think even President's Choice makes a frozen Kobe pizza.. Hmmmmmmmmmmmmmmmmmm.... I am indeed a sceptic, I suppose, but I wonder what part of the poor animal makes it into a frozen pizza? The lips? The snout that sniffed the beer foam? The mind fairly boggles at the possibilities......:D


I had Blue Fin Tuna as sushi in Van - at about $25/piece...yes, good. However, the restaurants "extra fatty tuna" was almost as good, at a fraction...one of the best sushi places I ate at (regularly) - I'd put it's quality up against Tojo easily.

Yeah - "Kobe" is too loosely used. Really, you have to know where the beef comes from, and how its raised - price will usually dictate that.

[IntotheWest]

Jamba has a more interesting bev menu, but they have nothing comparable to the flatbread sandwiches at Jugo. You can actually have LUNCH at Jugo and feel pretty good about it. Jugo is opening in the states (in AZ, where it seems all Canadian chains try to get a a toehold- why is this?), and I wish them luck, they're a great company with great products.

Booster- not so much.

Add to that, I usually get "veggie max" - which I don't believe Jamba has an equivalent...

I'll somewhat agree about Booster - but I don't mind it if that's all there is..

[Taller Better]

Interesting...I doubt "Kobe" beef in a NA restaurant is from Japan. There was a restaurant in Montreal (can't recall which one) that served Waygu beef raised in southern Ontario - "Kobe" style. Sold for close to what kool mentioned above...$200 price range (the most I've paid is $65 for Prime) - I'd gladly pay.

Waygu from Japan would likely be best for several reasons - but mainly because of the stress-free raising program they stringently follow to maximize the marbling (massaging), and diet for taste (certain mix of grains, rice wine, hops)...most in NA wouldn't follow the techniques with the same dedication (not saying it can't be done though). As well, a lot of Wagyu beef ranches are cross-bred with domestic cattle (such as Angus) - mainly to reduce cost.

Ontario Kobe-style beef served as a steak is reasonably common in the top restaurants in TO, and is very expensive. Don't underestimate the programme in Ontario, though.. I have been told they replicate the system pretty closely. It is obviously a highly labour intensive system, and a cottage industry, hence the high price. I have never had Japanese Kobe, so I would not jump to any conclusion about which is best. I can guarantee Japanese will be more expensive due to the higher cost of producing beef in Japan. I, too, am highly sceptical that Japanese beef is allowed into North America, but I have no doubt some restaurants will say anything they want.
I like ahi tuna but not enough to pay 25 bucks for a piece of sushi! I'd rather go to Cumbrae's and buy a fat organic Porterhouse for $30 and marinate it in Port!! Yummmm..... you have not lived til you lift one of those big suckers onto a barbecue with the old fashioned charcoals that give you carcinogens and cancer and things! Mmmmmmmmmmmm..

[Taller Better]

It's just me but I find "wraps" so depressing. Just can't face one.

[kool maudit]

It's just me but I find "wraps" so depressing. Just can't face one.




they are for people who wear sport sandals.






with ankle socks.

[Taller Better]

^^^^ Lol! :haha:

It always seems like you are eating ten pounds of folded, yeasty smelling bread and then whatever is crammed in the middle falls all over the place.

[vid]

I like wraps. They're like burritos, but for breakfast. :)

[tkoe]

Jay in Cowtown:

You don't have to eat at these places you fucking commie... maybe people would like more choices, it's up to us if we want our hearts to explode, not you!

Ouch! Watch the language there... Don't take away that man's quarter pounder!

In any case, when the glorious revolution finally comes you'll be the first into the health-food gulags. Hope you like wheat grass and tofu!

[Arriviste]

Taco Loco. It's a small chain located in the Santa Yunez valley just North East of Santa Barbara California. God damn, you don't even know how good a fish taco can be. And keep your minds out of the gutter.

[vid]

Fish taco :ack: I used to call a friend of mine that. :P

What kind of fish do they use?

[Taller Better]

Fish taco :ack: I used to call a friend of mine that. :P

What kind of fish do they use?


Cheap n' frozen. Definitely not jetfresh! Locally the cheap n' cheerful
fish getting used a lot at the moment is Talapia. I remember fish tacos
from Mexico, and they are goooooooooooooooooooood.....

[vid]

Haven't tried Talapia, but the Captain's Catch 680g box of Multigrain Breaded Talapia Fillets sells very well at the Safeway. :)

I like the Buffalo flavoured Haddock Sticks.

[Taller Better]

^^ What does a buffalo taste like? probably muddy!;)

Seriously I had not heard of Buffalo style Fish.

[West_aust]

i'd be curious to taste those buffalo fish sticks, as I love buffalo style seasoning

[IntotheWest]

Vid - funny you mention the buffalo-style haddock sticks...I'm not a big fan of battered/breaded fish - especially frozen (or with the "Captain" on the box), I prefer mine "Jet fresh", or at least close ;-)

However, my wife isn't the biggest fish-fan, so I resort to some of these so we can have fish once in a while...I tried those sticks, and they aren't bad! I mean, you don't really taste the fish, but maybe in those cases that's a good thing.

And it doesn't cost me $25 a stick (re: no Blue Fin Tuna).

[Boris2k7]

Bison burgers are great. Relatively expensive though... (and yes, I know you guys aren't talking about that)

Maybe a McBuffalo could be our Western complement to the McLobster.

Not that I eat at McDicks :yuck:

[vid]

They taste like Buffalo wings, but instead of chicken, fish. If you've ever had a Pinty's Buffalo Fling, they're kinda like that, but not as spicy.

Buffalo Burgers here (made with buffalo, not seasoned like buffalo wings) are only a dollar more than regular burgers at restaurants here. They're probably more in Alberta because of demand? They're sort of an unknown, niche thing here.

[IntotheWest]

Bison isn't that pricey here...there's a vendor at the Calgary Farmers Market that just sells bison products.

[vid]

Well then what is he saying by relatively expensive? Are hamburgers in Calgary 75 cents or something? :P

[SpongeG]

there used to be a restaurant called Buffalo Bobs in Fort st john - where they had all buffalo meat - burgers steak etc.

never tried it though

[IntotheWest]

Well then what is he saying by relatively expensive? Are hamburgers in Calgary 75 cents or something? :P

Considering Alberta has more than half of all bison farms (and head count) in Canada - more than twice what Sask has, and six times what MB has (which together, the prairies make up 90% of bison production)...we're close to the source :-)

It's widely available here.

[Taller Better]

I could be wrong, but I seem to remember from my Manitoba days that "Bison" raised today for meat are actually only half, as they are bred with cattle. Anyone know about that? Maybe that is just some bizarre lie that someone told me, but it sticks in my mind. The only problem with bison meat is it is very lean. Lean meat is good for your heart but not as yummy as marbled meat.
Growing up on the Prairies I thought fish was something that came from the freezer, in a box with chips. It was pretty much non stop Meat-o-Rama.

[IntotheWest]

I could be wrong, but I seem to remember from my Manitoba days that "Bison" raised today for meat are actually only half, as they are bred with cattle. Anyone know about that? Maybe that is just some bizarre lie that someone told me, but it sticks in my mind. The only problem with bison meat is it is very lean. Lean meat is good for your heart but not as yummy as marbled meat.
Growing up on the Prairies I thought fish was something that came from the freezer, in a box with chips. It was pretty much non stop Meat-o-Rama.


Not so sure, you could be right...have to dig for answers on that one. I agree about taste though. With the +11c temps today, I BBQ'd some Sterling Silver steaks, and washed it down with some Cline Cellars Syrah - Bison doesn't stand a chance.

Taller - are you serious about the fish?? You never ate MB lake fish? For the year I went back every week to work in the Peg, I kept going to the same restaurant in the Exchange to get pickerel at least once a week. Actually, I had MB pickerel at River Cafe two summers ago as well - so good. And who'd of thought MB exporting fish :-)

[Taller Better]

Cline Syrah is most excellent and that is what I took to friends for Christmas dinner. Nay... we did not eat much fish where I came from, Manitoba or otherwise and we were about equidistant between the lakes. Just fish n chips and maybe the odd blue moon a Manitoba Goldeye. Later in life I discovered Pickeral (but more Wawa, etc.. in Ontario) and better yet pickeral cheeks.. mmmmm... they taste a bit like scallops. I never cook fish at home (except for shellfish)., and will eat it in restaurants. I cannot get enough shellfish, however. Shrimps/lobster/clams/scallops, even the lowly mussel (if the sand is thoroughly cleaned out and the sauce is amazing).

[SpongeG]

bison are not buffalo

bison are half cow half buffalo

thats what i always thought

there were some or are some real buffalo though

[IntotheWest]

Cline Syrah is most excellent and that is what I took to friends for Christmas dinner. Nay... we did not eat much fish where I came from, Manitoba or otherwise and we were about equidistant between the lakes. Just fish n chips and maybe the odd blue moon a Manitoba Goldeye. Later in life I discovered Pickeral (but more Wawa, etc.. in Ontario) and better yet pickeral cheeks.. mmmmm... they taste a bit like scallops. I never cook fish at home (except for shellfish)., and will eat it in restaurants. I cannot get enough shellfish, however. Shrimps/lobster/clams/scallops, even the lowly mussel (if the sand is thoroughly cleaned out and the sauce is amazing).

In Sonoma, Cline is really known best for their Mouvedre. But, everything we buy from them is golden - even the cheap "Red Truck" blend. Syrah isn't the best with steak, but it was so damn tasty we finished half the bottle before I even got the steak on the grill!

I had I believe Mackerel cheeks at Tojos (Van) - yes, very good (local Mackerel in Vancouver is the best sushi - saba - IMO).

After anyone eats at Tojos (or several other sushi places in Van), you'll never want to eat in another US chain again...ever. ;-)

[IntotheWest]

bison are not buffalo

bison are half cow half buffalo

thats what i always thought

there were some or are some real buffalo though

You are partly right - Bison are not closely related to "buffalo" - such as buffalo in Africa. They are more like the wisent in Europe.

and yes they are all part of the bovinae family (including Buffalo), which includes domestic cattle - or "cow" as you mention (which of course, really refers to the females).

[Taller Better]

You are partly right - Bison are not closely related to "buffalo" - such as buffalo in Africa. They are more like the wisent in Europe.

and yes they are all part of the bovinae family (including Buffalo), which includes domestic cattle - or "cow" as you mention (which of course, really refers to the females).

But I am pretty sure they used to say that the ones raised here were literally bred with cattle, and not pure Bison.

[vid]

Later in life I discovered Pickeral (but more Wawa, etc.. in Ontario) and better yet pickeral cheeks.. mmmmm... they taste a bit like scallops.

The pickerel we sell at Safeway is 100% local. :) It's great stuff. The only fish I like after Salmon. Only 14$ a pound! :banana:

[IntotheWest]

But I am pretty sure they used to say that the ones raised here were literally bred with cattle, and not pure Bison.

Not sure, I guess it's possible...I quickly looked at the Alberta Bison centre, and didn't see anything. Maybe you heard bred with "cows" and just thought of domestic cattle???

http://www.bisoncentre.com/producer/resources/bce250/bce250_reproduction.shtml

And the Canadian Bison website - haven't looked here.

http://www.canadianbison.ca/consumer/default.aspx

Anyway, I'm not the biggest fan of bison...except for the bison tenderloine at The Ranche (in Fish Creek Prov Park, Calgary)...now there's a place that should exist in every city :-)

http://www.crmr.com/theranche/menus.php

[Greco Roman]

I went to a potluck in Lethbridge once, and that was the most interesting dinner of my life. They had so many different kinds of meat dishes; bear chili, cougar stew, duck jerky, bison burgers, elk steak and more. I really couldn't care less for the predatory (bear and cougar) dishes, but the rest I really liked. It opened up my taste to game meat for sure :cool:

[Rusty van Reddick]

I went to a potluck in Lethbridge once, and that was the most interesting dinner of my life. They had so many different kinds of meat dishes; bear chili, cougar stew, duck jerky, bison burgers, elk steak and more. I really couldn't care less for the predatory (bear and cougar) dishes, but the rest I really liked. It opened up my taste to game meat for sure :cool:

COUGAR? Who eats predators??? That's CAT. You ate CAT. Beyond disgusting.

Bring on the US chains. No cougar.

[IntotheWest]

I went to a potluck in Lethbridge once, and that was the most interesting dinner of my life. They had so many different kinds of meat dishes; bear chili, cougar stew, duck jerky, bison burgers, elk steak and more. I really couldn't care less for the predatory (bear and cougar) dishes, but the rest I really liked. It opened up my taste to game meat for sure :cool:

Check out the "Ranche" link above...CRMR really specializes in certain game meats. We had our wedding at the Ranche, and had Elk steaks - fantastic. They have their own farms as well. They have a couple other restaurants in the mountains as well.

We're going out to Banff this weekend, and going to a popular place called "Grizzly House" - all fondue, and very 70s inside. They have a plate called "exotic" meats, and includes rattle snake (not sure if its local though), shark, venison, etc...pretty good stuff. The restaurant is really more about its distinct character moreso than the quality of food - but still not bad nonetheless.

[Taller Better]

I grew up being forced to occasionally eat wild game shot by a relative, and never cared much for it because of the wild flavour. However, I had friends whose father had learned a trick from the natives... when the animal goes down, you rush up to it, and as fast as you can cut out a small gland. This is the gland that releases the "wild" flavour into the animal once it has died to make it less palatable to predators. I can vouch that the wild meat I ate there tasted amazing. But, I just could never, and never will get into the whole "hunting" thing on so many levels.

[BlackRedGold]

COUGAR? Who eats predators??? That's CAT. You ate CAT. Beyond disgusting.

Hey, middle-aged women on the prowl deserve action too!

[Taller Better]

Hey, middle-aged women on the prowl deserve action too!

And quite a few of them are actually begging to be eaten! :D

[M II A II R II K]

I want..

Jack In The Box

IHOP

Cold Stone Creamery

[SSLL]

Boston Market - Apparently Boston Pizza is blocking their coming into Canada with lawsuits...

http://www.99w.com/evilsam/ff/bostonmarket.jpg

No, they had two locations (Mississauga and Richmond Hill) in the GTA, with plans for a third, but the concept wasn't successful enough, and McDonald's Corp. pulled the plug on both its Canadian and Australian divisions.

[SSLL]

Chipotle, In-N-Out, Jack-in-the-Box, Olive Garden, Chili's would be great in GTA (as well as more Nando's)

It's strange, but there are about a dozen or so Popeye's in the GTA, and nowhere else in Canada.

-I'm pretty sure Mexicali Rosa's is an Ottawa-based chain...

-Quick, a Belgian chain with restaurants in France and Luxembourg as well is awesome!

[SpongeG]

No, they had two locations (Mississauga and Richmond Hill) in the GTA, with plans for a third, but the concept wasn't successful enough, and McDonald's Corp. pulled the plug on both its Canadian and Australian divisions.


ah

I saw some in California but none in the northwest - there might be some though

BC has HAD IHOP for as long as I can remember - they are ok nothing spectacular

[SpongeG]

Chipotle, In-N-Out, Jack-in-the-Box, Olive Garden, Chili's would be great in GTA (as well as more Nando's)

It's strange, but there are about a dozen or so Popeye's in the GTA, and nowhere else in Canada.

-I'm pretty sure Mexicali Rosa's is an Ottawa-based chain...

-Quick, a Belgian chain with restaurants in France and Luxembourg as well is awesome!

we had two popeyes in BC - Maple Ridge and Coquitlam - it was a franchise operation and it never took off - the company was owned by a Korean immigrant who set it up so that people could move from Korea and open a franchise as a means of opening a business and starting off in Canada - they had dreams and plans of opening 5 locations in Coquitlam alone - apparently Popeyes is very popular in Korea and Coquitlam is ohome to a lot of of Koreans... but i don't know what happenned and the two locations suddenly shut down sometime early 2006 or late 2005

there is only one in Tacoma that I know of - that would be the closest one now

[Policy Wonk]

Unfortunately only in Southern California http://www.marketbroiler.com/

[adeep88]

Carl's Jr. (or Hardee's everywhere else). Just love it everytime I'm in California.

Del Taco is pretty good too.

[Steve de Ohio]

Here are some chains I would not wish upon Canadians, whether they are there already or not:

First up, Golden Corral

Now before anyone launches into a 30-page tirade about the Americans' fatness is destroying the world, let it be known that this is a Southern chain, which I only barely acknowledge that as part of the country (damn you political reality!!). Also fatness is spreading everywhere with or without the help of American chains. That's more of a political excuse for the fact that the West is fattening up. Going in there makes me want to weep for the future of America. Seriously, after seeing so many fat people in that small of a space I want to run out and get signatures to run for Congress.

Second: Applebee's

I know I know. Already in Canada. But why is it in either country is my question. Who wants to spend $13 on a plate of salty-ass food at your "neighborhood restaurant" (as they like to call themselves)? On another note: hey Applebee's: since when did my neighborhood consist of three or four suburban cities that have little if anything to do with each other. They try to decorate the walls with local high school sports jerseys, and end up having about 5-6 schools up there...I didn't realize that my neighborhood happened to stretch over 5 counties and 300,000 people. Tirade over.

Third, Olive Garden.

Not that good and overpriced. Next.

Boston Market

If only because I personally don't like it. Ate there too many times when my family moved and the moving company lost our kitchen stuff. We ate out a lot for a few days.

When I think of some more I add them.

I also just wanted to add that I thought it was interesting to read this and its mirror thread about Canadian chains in the States. I must admit I rarely eat at chain restaurants because I dont' live in the suburbs and we don't have that many in the center of Columbus (aside from fast-food. We have tons of independent restaurants). That being said I'm not against eating at some of them. Of the chains, I really dont' like national ones. 50 states is a lot of territory to cover with one menu. Canada's the same. When I ate at Swiss Chalet I prayed for death for several hours afterwards. Harvey's was ok. Second Cup's Maple Latte had me jonesin' all the way back to the border. Point being this: America and Canada are both a little too big for national chains; regional is the way to go in both places.

PS: Taco Bell is solely for drunk college potheads. I don't think I've ever seen anyone there before 2am.

PPS: I love Bob Evans and Cracker Barrel...'cause I'm from rural Ohio. We're pretty country down here y'all...but not bad hillbilly country like Kentucky ;) haha .

[SpongeG]

we have applebees and olive garden

never eat at them

but when you want some cheap food and a lot of it those are good places to hit

[vid]

Applebees is almost as bad as Swiss Chalet. That fucking insult to cuisine doesn't even cook it's food all the way through! How it's still in business is beyond me.

[Taller Better]

I have never heard of Applebee's.

[SpongeG]

for those not familiar with olive garden...

EKZS4Jn6gRM

[vid]

I have never heard of Applebee's.

Fuck you. :eek:

HOW? :gaah:

I mean...


HOW!?!?!

You haven't seen the commercials? Wow. How does one go about ones business without being bombarded by Applebees propaganda??

That's almost as shocking as the 2% of Americans that don't know who Hillary Clinton is! (This week's Time. I've already read the whole thing. :rolleyes: )

[Taller Better]

Fuck you. :eek:

HOW? :gaah:

I mean...


HOW!?!?!

You haven't seen the commercials? Wow. How does one go about ones business without being bombarded by Applebees propaganda??

That's almost as shocking as the 2% of Americans that don't know who Hillary Clinton is! (This week's Time. I've already read the whole thing. :rolleyes: )


What are you talking about? I've never heard of them. But, I don't watch American tv stations much. I don't think we have them in Toronto.. maybe the suburbs.

[vid]

So things in Toronto's suburbs don't advertise on TV stations based in Toronto?? Does Brampton have it's own TV stations or something?

How can you be a member of SSP and not see one of Sulleys or Chicago103s rants about how bad Applebees is?

[SpongeG]

they are pretty standard in the suburbs - i don't think i have ever seen one in a downtown - stateside or canada

[jeffwhit]

Cracker Barrel anyone? ;)

[Migs]

Appleby's

[m0nkyman]

You haven't seen the commercials? Wow. How does one go about ones business without being bombarded by Applebees propaganda??

That's almost as shocking as the 2% of Americans that don't know who Hillary Clinton is! (This week's Time. I've already read the whole thing. :rolleyes: )


Umm. I can honestly say that I have never seen an Applebees ad in Canada. I didn't even realize that there was an infestation in our suburbs.

[SpongeG]

in Vancouver I see Applebees ads on busses as they go by quite often

i can only think of two in the area though

[ElevatorGuy]

I dont know if anyone has said it yet but I wish Backyard Burger would come to Canada. Their Bugers are the bomb. The chain is mostly in the south but is expanding quickly. Dont pass it by if you see one.

[Overground]

And quite a few of them are actually begging to be eaten! :D

LOL...that's what my date said last night!

I'll leave the details for another time.

[vid]

Umm. I can honestly say that I have never seen an Applebees ad in Canada. I didn't even realize that there was an infestation in our suburbs.

You haven't seen those fuckers with the song about fucking salads or anything???

Jebus!

Well, I'll have you know that Applebees is here, and they're taking over!! They'll likely have annexed RBC Square in the next month, I am telling you!!! :eek:

[Canterra]

1. Corner Bakery
2. PF Changs
3. Pizzaria Uno

http://p.vtourist.com/838636-Pizzeria_UnoPizzeria_Due-Chicago.jpg


http://www.pfchangs.com/location/picts/4700.jpg

http://emj.icbdr.com/ProfileImages/J6/I8E4QD6HCS7WC3BRFJ6.gif

[barneyg]

1. Qdoba Mexican Grill
2. Five Guys Burgers

Cold Stone Creamery's all right but they're pretty expensive for ice cream.

(edit: these chains are what I got now in PA but would like when I get back to Canada)

[Rusty van Reddick]

We have Marble Slab Creamery (at least Calgary and Edmonton do) but it's not as good as Cold Stone, IMHO.

[kirjtc2]

The Cheesecake Factory - my mouth waters just at the sight of that name.

A chain that surprised me as to how good it was (considering I have the most unhealthy eating habits around) is Au Bon Pain. They're all over Boston.

[Jay in Cowtown]

/\ Not to be confused with the Cheesecake Cafe.

[RHINO]

http://www.superchefblog.com/images/olivegarden_logo.png

[vid]

We don't already have Olive Garden??

WTF are their commercials doing on our TV stations then?

[m0nkyman]

Oh, we have Olive Garden... There's one in Langley.

[bartzman]

Oh, we have Olive Garden... There's one in Langley.

if theres 1 thing this thread has shown, its that the major us chains are not spread uniformly accross canada and exist in sparse isolated pockets

eg-chilis only in alberta
-ihop only in urban bc (until the proposed niagara location at least)
-red robin only in west canada
-olive garden (now) only in west
-taco bell only in east
-macaroni grill only in lower west BC
-ponderosa only in maritimes/bonanza only on the prairies

[Rusty van Reddick]

We have taco bells in Calgary.

[mersar]

Taco bell is spread pretty much across, theres a good dozen of them listed for BC in the phone book and theres at least a half dozen in Calgary. They are owned by the same company as KFC, and some of their recent locations have been following the Tim Hortons/Wendy's model of one location with 2 different brands in it.

Olive Garden is the same, theres locations in pretty much every large city now.

[SpongeG]

yah taco bell is all over the place in the LM

Taco time? is it everywhere? and Taco Del Mar - Washington state based - for now only in BC and Alberta

up until recently i don't think there were many if any East Side Marios in BC - but there are two that i know of - 1 in langley and 1 in coquitlam

[Rusty van Reddick]

up until recently i don't think there were many if any East Side Marios in BC - but there are two that i know of - 1 in langley and 1 in coquitlam

East Side Mario's is Canadian.

[m0nkyman]

Finally realized there is a US restaurant that I don't not want in my city. One of Emeril's (http://www.emerils.com/)would be acceptable.

[SpongeG]

East Side Mario's is Canadian.

yeah i know - but we were discussing for second what is out east and whats out west...

sorry for going off topic :worship: