Finest at Sea Food Cart
27 Erie Street
E: Lately, I’ve been on a fish n’ chip fetish, and in my craving to find good ling cod, I thought just maybe I can bait my buddy James into a visit down near Fisherman’s Wharf. After a lacklustre serving at what barely passes as properly rolled maki rolls at Sushi Plus (it was James’ treat since he asked to meet him there), well … I needed to swab the decks (my tongue) as it were.
J: Ed’s is attempting to sneak a review within a review of Sushi Plus. He technically can’t say much because I picked up the tab at their establishment. But yes, after filling myself up on a beef bowl at Sushi Plus my body still felt weak and needed an iron boost. Ed drove us to the Wharf. I was in all my glory feeling pretty cool as I bopped my head to Steve Miller Band’s “The Joker” as it played on the radio. Ed was rolling his eyes, I didn’t need to look at him to know. After almost 25 years, we know each other’s habits. Where he did park was directly across from the Wharf on Erie Street. Our stop was the Finest At Sea food truck.
E: Usually, most fishmongers don’t deliver on a Sunday or Monday, but I had to stop by because I was curious if they had any sea urchin. And to visit this operation’s food truck or visit the wharf proper had James drooling over the opportunities their blue and white truck presented. For a moment, I could not decide between the fish tacos or fish n’ chips.
Rockn’ Rolls Modern Sushi
1 Dallas Rd C1
No matter where you go to eat sushi, the basics will more or less taste the same. The taste found in tuna and salmon rolls are distinguished by the freshness of the fish (I have yet to find a place to beat what I had in Sidney, BC ages ago), rice to meat ratio used and where the fish came from. Where the rice is harvested from matters, but ultimately, it is the temperature of this grain that makes the difference. Over at Rock n’ Rolls Modern Sushi at the Fisherman’s Wharf in Victoria, BC, they pride themselves on using locally sourced ingredients.
This operation is all about 100% sustainability and it shows in the Polynesian Roll. Made using local crab, bell peppers and sweet squash, this delectable maki roll is a taste for the senses! Rockfish was used, and this is a topping I do not usually see in menus. Sometimes, whitefish is listed, and the last time I really appreciated its taste was over at Southern Lake Tahoe, where a buddy and I went to The Naked Fish — I have fond memories of my sushi experience there.
The Breakwater Cafe & Bistro
199 Dallas Road
J: It seems I can’t get my hands on some decent tea. Instead of sitting in the Fairmont Empress drinking tea from a nice China cup, having a tea-pot and all the amenities that it brings, because of a parking issue with our photographer’s car, I’m drinking tea from a mug with coffee creamers on a side plate. And instead of the Empress’ own blend or even some British created tea bag, its English Breakfast from an American company called Harney & Sons. Oh how we’re living it up now. Pinkies raised, pinkies raised.
239 Menzies St.
J: It was a chance that Ed and I couldn’t miss. The city of Victoria — be it due to the improved air quality after the Vancouver Island fires or to an actual break in the weather — was cooler and bearable. Although I still prayed for rain, at least a plump (devilishly handsome) man like me could meet my best bud, pay him money owed before enjoying what this town had to offer.
After a stop at Curious Comics on Johnson Street, Ed felt hungry (I think receiving money makes it so). I must admit I felt peckish (giving money must have the same effect). I was determined to hit Sushi Plus but I had to compromise for Ed. I agreed on a Japanese restaurant I spotted in James Bay a week previous. It is run by Koreans but if you didn’t look at the menu one would hardly know. The restaurant itself is small and very intimate. I felt very much at home here.