Tag Archives: Dinner

03.14.18
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Settling for a Spell at Frankie’s Modern Diner  

Frankie’s Modern Diner
910 Government St #38
Victoria, BC

Hours: 7am to 10pm
Phone: (778) 265-8575

Many, many moons ago, Frankie’s Modern Diner was once known Ric’s Steakhouse and before then, it was The Cheesecake Cafe. I miss the latter brand name and the rumour I heard was that the owners did not want to pay the licensing fee and rebranded until a name stuck. I seem to recall there was a Nanaimo-based Frankie’s too, but I don’t go up island often enough to find out if they are still around. In this updated post, this operation has moved south and with this corner having new owners, the changes are pleasant. According to some people who have talked to me in person, they are regulars for a reason.

With Capital City Comic Con near, it’s only fair to come in to see what this operation offers.  Thankfully, the current management has not forgotten the heydays of when I visited this corner often. I enjoy browsing the window display of the desserts. Although the variety was not the same as I recall from years ago, I’m glad there is a daily feature dessert, instead of the ordering from their four standard staples – apple pie, molten chocolate cake, new york style vanilla cheesecake and key lime. I will have to give an update as I know I’ll be returning for another bite during this show. The ambience of this place is great and service is very friendly. I knew one visit is not enough.

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02.28.18
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Landing in Rock Bay with a Parachute … for Ice Cream!

parachuteParachute Ice Cream
105-2626 Bridge St
Victoria, BC

Hours: 11 to 7pm
Phone: (778) 265-1999

I’m rarely in the area of Rock Bay, where the industrial side of Victoria exists. Plenty of automobile shops and breweries are strewn around. It’s amazing how only a couple of years will see change. Gone are a lunch stop — where I had the best bison burger I’ve ever had (review on Victoria burger blog) — and one of Prima Strada’s locations. They now operate out of Cook St (Fairfield area) and Fort (in the municipality of Oak Bay).

Now, other stops have sprung up, which includes a coffee shop offering nouveau sensations (i.e. ethically sourced ingredients) and a few doors up is Parachute Ice Cream. They opened in May 2016. After walking around to see what’s changed, I should make a point of being in this area more. At night, this location can be dodgy. This operation closes at 7pm every day. During the warmer seasons, I suspect they stay open longer. This detail is important for those who linger around. Down the block is Moon Under Water Brewpub and Saltchuck Pie Company. Both will be places I will want to check out. For beer lovers, they can have their pick of Hoyne, Driftwood or Vancouver Island Brewery to get kegs. All three should have rooms to sample their latest brews.

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01.31.18
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C’est Bon Koto Sushi Izakaya

20170805_215301_HDRKoto Sushi Izakaya
510 Fort St
Victoria, BC

Phone: (250) 382-1514

Late at night, folks do not have to wait long to get a seat at Koto Sushi Izakaya. Just how they compare to other places depends on what you are wanting to have. I usually go for the sushi rolls, and it was tough to decide on what to get without killing my wallet. Since this place specializes in Izakaya, where you are able to get quick bites (pub-style food), I went for the simple dishes first, hoping they will fill me up. The baked oysters were certainly wonderful, warm and lucid to the tongue. I also ordered deep-fried quail eggs, and could have gone for more. They were the highlight of my meal, given how filling they were over the rest of the items I ordered. The grilled fish was unusual. Sanma is a mackerel which had a distinctively salty taste. It was quite soft and was like eating a sponge cake. The texture took little getting used to, but I found enjoyment after the third piece.

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01.03.18
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Come to Shima for the View, for Sushi by the Sea

Shima Sushi
1218 Wharf St,
Victoria, BC
Phone: (250) 590-7370

When the waitresses at Shima admit Victoria, BC has way too many Japanese restaurants, I have to wonder when some will close up shop out of frustration to get a regular clientele or which operation stands out as the best? I’m sure there’s a list out there which locals has voted on as the best. I can’t say I completely agree either.

This operation has been around since 2010. While I have walked by on many an occasion, the desire to try this place out was limited. The menus on display showed prices were above average and they did not offer anything unique when compared to other operations.

For some reason, James Shaw tagged along. As we both settled in a cozy corner, we both eyed the same item on the menu: a clam miso soup. I had to go for my traditional staples, a sunomono salad (perhaps one of the best I’ve had since the chef did not skimp on the octopus) and a deluxe platter of nigiri. To sum up my buddy’s thoughts on the said soup: you get your money’s worth ($6). Not only are the servers very generous in the serving of this mollusk, but also the aroma had feeling I ordered the wrong starter.

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12.27.17
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[Burnaby, BC] Cold Treats on a Cold Day at Sulmida Dessert Cafe

Shaved IceSulmida Dessert Cafe
4697 Kingsway
Burnaby, BC
Phone: (778) 379-8935

When ordering shaved ice desserts as delicate as a fresh snowfall is tasted off season, some folks may think I’m weird. I couldn’t care less as when Winter is in full swing. Technically, I was here in October, and I can imagine this place struggles during the cold months. But when I’m away from home more, I like to explore.

The evening was mild and I had to check out Sulmida Dessert Cafe, located on the opposite side of where Metrotown is in Burnaby, BC. I had the strawberry vanilla and slowly savoured the sweet milk center. I attempted to consume it like a tootsie roll made by Jack Frost and had no luck. A spoon was needed. My love for local BC berries were met with my taste buds feeling conflicted. They are out of season. I suspect this operation makes do with what they can get from wherever (Mexico).

The single sized servings start around $12 and go higher for share me. After one spicy meal in the area, I had to go for icy to cool my stomach down. The larger fruit slices are soft. When mixed with flash frozen, I was curious as to why have both. I took time to savour my treat as the ambient temperature was chilly enough to prevent everything from melting or softening. At another season, I’m sure these dishes will melt fast.

I knew I should not take too long too, before it became a slushy mess. The vanilla ice cream on top was tops and tastes like Breyers.

It’s a safe bet to assume this place is very popular during the summer months. Shaved ice is a treat in both Asia and Polynesia. I don’t often come across this type of operation in the wet Pacific Northwest but they have been popping up on the Lower Mainland more than the island I call home. Perhaps I should move.

3½ Blokes out of 5

12.13.17
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[Seattle, WA] It’s a Kind of Magic at Marcela’s Creole Cookery

RestaurantMarcela’s Creole Cookery
106 James St
Seattle, WA
Phone: 206-223-0042

If you have not been to Marcela’s Creole Cookery in Seattle, Washington, please do yourself a favour and check them out before they close on December 22, 2017. I discovered this operation while wandering Pioneer Square on a Sunday night. I heard of this diner and was often a passenger in a vehicle whenever my friends and I passed by this area. As much as I would have liked to say let’s stop by here on those past visits, those pals are not obsessive foodies like me.

By the fortune in the need to refuel (I walked over from the nearby Chinatown-International District) and craving something other than American cuisine, this place not only hit the mark but was spot-on. Not many inspired diners offer enough or they are just not authentic enough to give me the tastes I so desire. I ate a little more than I should, and that’s okay.

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Instead of going by order of what I ate first, I have to give their crawfish roll high marks for putting the classic Asian spring rolls to shame. I’ve have many varieties over the years and while a few have a pleasant combination of vegetarian flavours, this mountain lobster really adds a taste to make the crumble wonderful. More meat could have made this single serving perfect; instead it was found in the center like a tootsie roll. Instead of plum sauce, perhaps what I had is a pineapple cayenne mix. Other ingredients included the holy trinity in cooking this style of food with carrot added on top.

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