Restaurant Critique
Peanut Allergies
August 3, 2017program evaluation
August 3, 2017
Restaurant Critique
Tutor:
Sol Sunbelt Cookery Critique
The Sol Sunbelt Cookery spans food with a fair and prices that are quite reasonable, the restaurant is based in Denman Street in Vancouver BC. On a visit to the restaurant, the first impression was, “What is wrong with this picture?” the food was quite pleasant. The view that one has from the patio was postcard-Vancouver (normally are not applied together in the same sentence). So where did everyone go?
With a lot of concern, I started over-assessing Vancouver’s fickle dining tendency, it is delicious, affordable food not sufficient? Is it a must the each and every restaurant being found in Gastown of the lower towns in the eastern side? Could it be said to be bourgeois? Or is it that we have become too extreme in our judgment of a restaurant?
With regard to judging, I was in the company of my friend Carol, who may as well be a strict judge on matters food. The evidence of the food was assessed; the food was attributed to be delicious and would certainly come back with the husband.
On the second visit which was a week from that day, the scene was totally different. The place was filled with a lot of people busy about with their own business. A lovely server (later learned was Crim) was right on what she was supposed to do, compensating for the other servers, that required a much better and improved training on exercise on tables. (She poorly bluffed her way through my husband’s questions on matters wine and confused orders).
Sol is co-owned with Gord Martin, a chef, and Abdel Elatoubi. Elatoubi there initially had a point in time managed Bravo Bistro in the same place then later to a Moroccan restaurant known as Le Marrakech which is located in Gastown prior to shifting to Morocco to become the chef for the prince. “I was supposed to manage a kitchen staff of 70. Set up a party for over 500 people in a time of two hours.” He states ‘I am used to cooking for 200 people every day,’ he added that ‘600 recipes monthly I would make.’ The prince did not like anything to be done twice. Elatoubi in real sense liked everything about what he did, though not surprisingly, it led to disastrous affliction on his family and hence they went back to Vancouver.
Martin on the other hand is accredited for Bin941 942 which is currently shut down in addition to the famous Go Fish fish shack (Explorer Publishing, 2008). ‘I’d basically work for 20 hours daily for the past three months,’ he stated. He later worked with farmers in Mexico so as to distribute boutique products in Vancouver chefs.
The sea food that Sol offers its clients is fresh, heaped highly and cooked deliciously: mussels with chorizo, smoked tomato broth and grilled focaccia and cioppino with a thick tomato, lobster, mussels and fish.
A disconcertingly huge but soft octopus tentacle, which is grilled and charred, that leads the Greek-inspired salad. Black truffle chicken which was composed of arugula salad and honey (there was no presence of porcini-crusted risotto cake as it was stated in the menu.)
The salad nicoise was designed poorly- beans, olives, quail eggs, fresh tuna and lettuce. A confit of duck leg was accompanied with a triangular shaped combination of apricot/fig/pistachio rice with an apple salad.
The pork tenderloin was accompanied with hanout spices and citrus relish had a pleasant combination with the mushroom baklava I would have found to be quite tasteful when having a main of vegetables. It was so lovely. In addition to this was the Bin941’s Navajo fry bread which is covered with sets of Zatar (a combination of herbs and spices). There was just this dish that did not meet that pleasant expectation – prawn kebabs, which was used with pomegranate chili glaze which were cooked excessively till it was too chewy.
The desserts are a must to look at. A ‘lemon meringue pie’ it underwent an Alice-in-Wonderland change – lemon mousse served in glass was topped with charred meringue and a ‘stick’ of pastry. My favorite is the lemon pot de crème with lemon granite as well as gin foam (Lisa, 2012). It takes one away with a soft touch who is creamy; the lemon is fluffy and sweet. The bread pudding which was rectangle was not that sweet (Vancouver foodster, 2012). These desserts are homemade upgraded to be first class.
The servers did a good job; some of them had British accents and were nice and courteous. The inside appearance was drastic, though décor acquires a theme of the farm.
This place has had a large number of restaurants come and go in great speeds – Bravo and Bliss Bistro, Six Degrees among others. The surrounding is eye catching with the restaurant when considers the mountains, Stanley Park and marina, however Sol does not have that special feeling of being neighborly neither is it a hipster location. On the other hand Sol has Elatoubi (with his Moroccan spirit of being hospitable) and their expertise in handling a large population when accorded enough staff and downtempo live jazz and music mixes in the weekends, though the other staff could at least use some aspect of fire.
References
Explorer Publishing (2008). Vancouver Residents’ Guide. Dubai: Emirates printing press.
