“In a restaurant you can provide community a place to rest, eat, and laugh.” – Unknown.You earn through fulfilling people’s appetites, needs, and dreams.”- Unknown “I haven’t seen a better business than the restaurant business. ![]() Word of mouth is very powerful” – Jeff Bazos “If you do build a great experience, customers tell each other about that.“In a restaurant business, you not only serve the community but serve it with taste.” – Unknown.“In a restaurant, choose a table near a waiter.” Jewish Proverb.Every table had an argument going” – George Carlin “The other night I ate at a real nice family restaurant.“The location of a restaurant is as important as its food.” -Unknown.“There are advantages to being a star though – you can always get a table in a full restaurant.” – Ingrid Bergman.These restaurant quotes will inform and motivate you towards improving your restaurant environment and business in general. Perhaps you are a restaurant owner and you are seeking for some motivation as to how you can improve your business. For restaurant owners you might want to have restaurant quotes hung on your walls. And the meatless, mushroom-based Mac Bao, slathered in sweet hoisin sauce, does a nice job of standing in for those other buns.Restaurants are places where people pay to sit and eat meals that are cooked and served on the premises. In a setting way sleeker than your average Chinese banquet hall, guests chopstick their way through spicy kung pao eggplant, umami-packed cubes of XO tofu, crispy veggie-stuffed gyoza, addictive “chickn”-fried chanterelles and heaping bowls of dan dan noodles and pineapple fried rice dotted with curry cashews and goji berries. Here, chef David Lee sends out meat- and dairy-free dishes that replicate the dim sum experience for people living that plant-based lifestyle. But Planta Queen serves up a different kind of dim sum every Sunday afternoon. W., 64, įor some, a weekend just isn’t complete without a visit to Rol San, the Pearl or Crown Princess, for carts piled high with baskets of har gow, rice noodle rolls and soup dumplings. In my experience, you’d do just as well to make it the main event.Ī post shared by Planta Queen on at 6:01am PDTġ80 Queen St. Kang envisioned people coming to Après after work, but it’s also perfect for those nights that aren’t complete without a post-dinner glass or bottle and some snacks. Sandwiches of breaded, deep-fried skate wing are greasy heaven. ![]() Each plate is nevertheless a stunner: he brushes a final coat of fermented black bean sauce on braised short ribs stacks steamed Salt Spring Island mussels, in a sauce of caramelized whey, on a cube of potato pavé and prepares a small selection of handmade pastas, like a tagliatelle tossed, ramen-style, with chili-flecked sausage, egg yolk and shredded cabbage. Kang’s short, pairing-friendly nightly menu is more relaxed than the ingenious, tweezer-assembled cooking at Canis for which he’s known. The wine list at Jeff Kang’s monastery-chic wine bar is primarily drawn from natural and low-intervention wineries, and everyone on staff is a wine geek: one server went so far as to have “Syrah” tattooed on the back of his hand. By the end, as the elevator delivers you back to reality, you’ll be planning your return. Matters grew only more exquisite: fluke sashimi lightly cured with a yuzu dressing and studded with a few flecks of coriander stem meatier chunks of amberjack spritzed with finger lime and garnished with curling, finely julienned cucumber and radish summer niblets, Saltspring mussels and chanterelle in a broth of smoked butter and a yukon gold espuma Wagyu rib cap, competing in richness with a pool of black sesame, dashi and roasted eggplant plus a series of desserts, the highlight a bowl of strawberries four ways: a dry-roasted sheet, macerated, a jelly, and a swirl of ice cream. One night this past summer started with an amuse of Raspberry Point oysters dotted with plum vinegar and wild chamomile petals, and a gold mirrored plate of savoury petit four. And the menu of 10 courses, plus the occasional spontaneous addition, is a relative bargain at $135 (there’s also a slightly longer, more expensive menu for those who want counter seats at the open kitchen). The servers are effortlessly polished and warm. The wines range deep into small-producer, sustainable vintages. Patrick Kriss’s aerie above the helter-skelter of Queen and Spadina is home to one of the most singular restaurant experiences in this city or any other. ![]() ![]() A post shared by Alo Restaurant & Cocktail Bar on at 2:06pm PDTġ63 Spadina Ave., 3rd Floor, 41,
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