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I would have went for Ms. Howell and. They both were old so I would be made the sole inheritor. Then I would buy the “island” and have both Ginger and Mary Ann.

Doc deflowered Lovey on her 16th birthday

Now this is a sad day...

https://www.finedininglovers.com/articl ... lR2hJ4IJgs

Per wrote: ↑Wed Nov 03, 2021 6:49 am Now this is a sad day...

https://www.finedininglovers.com/articl ... lR2hJ4IJgs

Sad day, indeed. There's a restaurant I frequent whenever I'm in DC that makes an incredible one.

Cin Cin made a decent Tiramisu once upon a time.

I haven't eaten out for nearly 2 years so no clue anymore.

donlever wrote: ↑Wed Nov 03, 2021 4:49 pm Cin Cin made a decent Tiramisu once upon a time.

I haven't eaten out for nearly 2 years so no clue anymore.

I made one myself once. It said it had to sit for at least 5 hours before serving.
I let it sit 5 hours, and then we had it as dessert after dinner. It was OK, but I had definitely had better.
Roughly half of it went back into the fridge.

Then I happened upon it the next day, and thought, OK, I might have a sliver.
And god-damned! Shit! Now it was amazing.

So that's when I learnt that "at least 5 hours" should be interpreted as probably more than 24 hours.

Was the top seller desert at the restaurant, for some reason we didn't make our own lady fingers where as every other dish was always made entirely from scratch.

School we made our own lady fingers.

Wasn't a fan of Cin Cin, thought it was horribly over rated.

Topper wrote: ↑Thu Nov 04, 2021 10:02 am Wasn't a fan of Cin Cin, thought it was horribly over rated.

...a shocking revelation.

They had a grilled squid appy I quite enjoyed.

I also liked the Branzino.

donlever wrote: ↑Thu Nov 04, 2021 10:53 am

Topper wrote: ↑Thu Nov 04, 2021 10:02 am Wasn't a fan of Cin Cin, thought it was horribly over rated.

...a shocking revelation.

They had a grilled squid appy I quite enjoyed.

I also liked the Branzino.

You should have walked a block to where I was working.

Topper wrote: ↑Thu Nov 04, 2021 11:11 am

donlever wrote: ↑Thu Nov 04, 2021 10:53 am

Topper wrote: ↑Thu Nov 04, 2021 10:02 am Wasn't a fan of Cin Cin, thought it was horribly over rated.

...a shocking revelation.

They had a grilled squid appy I quite enjoyed.

I also liked the Branzino.

You should have walked a block to where I was working.

Likely, you were probably in a mine the past few times I was at Cin Cin however.

Last time I ate there I believe was the annual "truffle fest."

Have we talked about where you worked in previous discussions?

Picolo Mondo, it is no more. Was always in Vancouver Magazine's top 3 Italian Restaurants and always won Best Italian Wine List in the annual competition. Michelin two star chef running the kitchen, he was a great guy to work for, inspiring and always willing to teach. Our sous had come from Pear Tree and C.

The owners got into the wine importing business and handed it over the the chef and his wife who re-opened it as a prix-fix French restaurant, Savuer. I was able to dine there several times before it too closed. Was always a special night.

I definitely ate at Piccolo Mondo.

Some Sports Bar moved in there after the fact I think....

Now I need to rack my memory banks about visit(s) there.

I'd ask the old lady but, yeah.

EDIT - yeah, The Harrow.

Been a few restaurants out of that location. Yours had the best run.

https://dailyhive.com/vancouver/the-har ... rlow-curse

donlever wrote: ↑Thu Nov 04, 2021 12:10 pm I definitely ate at Piccolo Mondo.

Some Sports Bar moved in there after the fact I think....

Now I need to rack my memory banks about visit(s) there.

I'd ask the old lady but, yeah.

EDIT - yeah, The Harrow.

Been a few restaurants out of that location. Yours had the best run.

https://dailyhive.com/vancouver/the-har ... rlow-curse

A young CS worked on the 10 story building a half block up from there as a young stoner apprentice (Barclay Terrace-corner of Barclay and Thurlow). If you look at the deck lights going up floor to floor, you may notice my bakedness at that particular period in life as they are all out of line from one floor to the next. I didnt measure just eyeballed them for no reason at all LOL

The apprentices used to hot box my doobie van at every break then go stumble around that site fucked up pretending to work.

Its a legacy

I heard the knock on Picolo Mondo was the room was too dark. Dimly lit and dark wood panel walls. I wish I knew where the chef ended up. Last I heard was he was hired to open, La Pentola, the Italian restaurant at the Opus Hotel, but that was years ago.