Prima Taste Restaurant - Vancouver, BC

Prima Taste Restaurant
570 Robson Street (corner of Robson and Seymour)
Vancouver, BC
Tel: 604-685-7881
Hours: Mon-Thu, 11:30am to 2:30pm & 5pm to 10pm; Fri, 11:30am to 10pm; Sat, 12pm to 10pm; Sun, 12pm to 9pm

True Singapore Cuisine. It is what Prima Taste boasts about serving, and this text appears on their menu, their business card, and heck even the final bill. The restaurant side of the Prima Taste business empire started up apparently in 2000 and has now spread outside of Singapore to outlets in Vietnam, Sri Lanka, Taiwan, China, the US, and right here in downtown Vancouver. I had been hoping to visit this place for a while after hearing good things, but until this day never quite finding the right time or opportunity. With my most recent visit to Singapore being this past May, it had been a while since I have had a sampling of some Singaporean fare, so I was excited as I stepped inside. After my eyes adjusted from coming in from the bright sun, I was surprised to find a modern looking and clean interior, thinking it would be more of a cafeteria-like setting and perhaps a lot more run down - too many trips to hawker stalls overseas must have formed these pre-conceived ideas in my mind.

With a non-hungry companion in tow, I settled down and scanned the menu knowing that I would not have the benefit of another hungry diner to allow me to try more items. It was clear that well-known dishes such as satay, roti prata, beef rendang, laksa, and nasi goreng appeared on the menu, along with many seafood dishes, and even some platters that centered around one specific meat protein. Rather than risk something that would disappoint, I decided to go with a tried-and-true Singaporean offering in the Hainanese Chicken Rice, and a single small plate appetizer that I could nibble on while I waited, some Breaded Prawn Balls.

For $5.95, these deep fried formations had an interesting appearance, almost like circular shaped miniature Rubik’s Cubes, and were the size of a large gumball. They were a nice golden color and had a crispy exterior but a dense minced shrimp core that really perked up when a bit of the chili-mayo dip was added (I’m finding that this spicy and creamy mixture of flavors as a condiment is making waves across many of the ethnic restaurants in town these days). The portion size was probably just right for a single appetizer serving, though not enough if shared.

The Hainanese Chicken Rice ($9.50) was cleanly poached, and came with a small bowl of fragrant chicken flavored rice, and the important trio of dipping sauces (dark soy, ginger, and chili). For me, it is this first thick sauce with its rich sweet properties that really did it for me on this day, although the others were fine too in creating interesting taste combinations since we all know chicken meat is generally very bland. Back to the chicken itself, I received a completely boneless section, with a thin layer of skin that was not overly gelatinous, with lean meat that was silky smooth, moist and not stringy. Certainly, there are differing opinions on how the chicken should be prepared, finished off, with some preferring a more fatty composition, a thicker layer of skin, and I believe some even make the case on the boned or de-boned debate. Again, there is no clear cut answer to this, and personal taste will come into play, but I did enjoy the offering here at Prima Taste and would definitely go back for this as its probably the closest interpretation in Vancouver that I’ve seen to those I’ve eaten in Southeast Asia.

Service was decent; we were greeted immediately at the door and led to a table by one of the young boys working the bar area. Tea came out soon enough and ordering was fine as we were given enough time to read the menu before being pressed about what we wanted to eat. Its the in-meal service that was somewhat lacking, as it was difficult getting the attention of anyone for refills, extra napkins, having plates cleared as well as receiving the final bill. It seemed that rather than one dedicated server per table, they platoon staff across the floor so each request that I made was in fact, carried out by another server. If that is deliberate, or a way to compensate for the seemingly overwhelmed service team, I am not sure. It just lacked some of the personal attention I thought, given the greater-than-cafeteria setting, I assumed they would want to follow through with a higher degree of performance.

True Singapore Cuisine? Perhaps, but diluted a bit in terms of the wide range that you can get on the peninsula, but that can’t be helped as the menu does have to take into account many factors. Such as the availability (or lack of) many necessary ingredients, the need to condense things to a manageable level, while simultaneously trying to represent the country’s cooking in a single establishment. As such, I would have to rate Prima Taste as succeeding, though additional visits are required to confirm this by tasting other dishes, that I could only visually interpret by scanning nearby tables.

As a treat on the way home, we popped up to the food court of the H-Mart (Korean Grocery Store) located on the same side of the street as Prima Taste, and shared a patbingsu dessert. A refreshing combination of shaved ice and sweet azuki, topped with matcha ice cream, diced watermelon, mangoes, and kiwis; perfect for this hot summer day.

Urasawa - Los Angeles, CA

Urasawa
218 N Rodeo Drive
Beverly Hills, CA 90210
(310) 247-8939

There are a multitude of reviews on Urasawa all over the Internet, and even more great photo streams minutely detailing each and every course. Instead of a full review, replicating what others have already done a fantastic job of, I wish to take a different approach. While i will discuss my experience there, I want to discuss it within the context of discussing the power of food, and how a single meal can shift your entire paradigm. Awaken the spirit. Sometimes, a dining experience is so pure, and so perfect, it transcends sustenance. It transcends art. It becomes a defining moment in your life.

First, some quick background. Urasawa is the restaurant that was formerly Ginza Sushi-ko, the Beverly Hills restaurant that Masa Takayama cuts his teeth on. Lured away by Thomas Keller to join him in NYC in 2003, Masa Takayama packed up his knives and left. His apprentice, Hiroyuki Urasawa, took over. Other than a slight change in approach, everything else stayed the same. The space, the price, and the quality. While many people were concerned about whether the apprentice could step into his master’s shoes, in short order, he proved he was more than capable of providing the same kind of transcendent experience.

Hiroyuki Urasawa is a chef classically trained in Kaiseki, and he has brought this influence to his restaurant. While both men serve an Omakase meal, Ginza Sushi-ko was a traditional Sushi-ko, while Urasawa serves part Kaiseki, part sushi. A meal at Urasawa will consist of around 30 courses. Some cooked dishes, and a lot of nigiri. Show up hungry, as the three hour extravaganza has defeated many lesser appetites!

So i first went to Urasawa in February, 2007. A significant, life-altering event had recently occurred, and it had managed to permeate its way into the rest of my life. I found no solace in work, friendships, or food. This was quite the departure for me, as my passion for food has been one constant through my entire life. However, over the previous 6 months, i had been growing increasingly discontent with the food i had been eating. No matter where you went, it was the same restaurants serving the same food - or trying to. Sous-vide this. Braised shortrib of some animal. Foam this. With varying degrees of success. There was no originality. Creativity. No one was doing anything inventive - nothing inventive in terms of a fresh approach to food anyways. Chefs would play with their food. But i wasnt interested in foams, gelees, or other food comme science project concepts they were developing. I recognized the importance of their work. I just didn’t want to eat it on a daily basis.

My brother and I had been talking Urasawa for a while. I finally decided to pull the trigger. I called him up, pushing the Urasawa agenda.

“LA, it’s not that far”. “$400 bucks isn’t that much for a meal”. “The experience of a lifetime!”

I’ll be honest. I wanted to get away. And do something fiscally irresponsible. It was the safest form of self-destruction i could manage. My brother, feeling sympathetic, agreed to tag along for the ride. A much greater pragmatist than I am, he did check with me to make sure i knew what i was doing. I didn’t really know, but i wouldn’t let on. I’m stubborn that way.

I call to try and make a last minute reservation. Surprisingly enough, Hiro-san picks up the phone. “No reservations for the day you are requesting… maybe a different day?”. I mention i am flying down to LA specifically to eat at his restaurant, and those two days were the only ones available. He seems surprised, but still cannot do anything for me. I hang up, disappointed. My brother consoles me - many other places to eat after all! I think he’s secretly relieved at not having to fork over the cash.

The next day, I get a call back from Hiro-san. Apparently, they’ve had a cancellation, and he remembers my desperate plea. I hadn’t left my number with him, because he said there was no chance we could squeeze in on short notice. Yet he called me back anyway. He can squeeze us in. Late seating. Non refundable deposit required. We’re in!

On the day of, my brother and I show up at the appointed time. The entrance is discrete, and provides little foresight into the experience that lies behind the Urasawa curtain. We are greeted by name as we enter, and taken to our seats immediately.

My brother had brought a couple of excellent bottles of wine with him, and they were taken and put on ice. We were brought some nihonshu menus, and they looked too good to turn down as well. We ordered a small bottle. Service was impeccable all evening. Quick, quiet, efficient.

When everything was ready to go, we were slowly served our dishes, one at a time. Hiro-san was serene. Friendly. Very accommodating. He moved like a dancer, quietly, and efficiently, prepping the meals for all the diners. A few words of instruction. A quick description. Back to his knife. Something about his presence, and demeanor, struck me as different. He was not a sushi nazi (Sushi Nozawa), nor was he insincerely humble. He loved what he did, and it showed.

Later that weekend, he confided to me that while he is doing ok, he is not really in a position to take a vacation. While he charges a lot, his overhead is tremendously high as well. A prolonged shutdown would require him to close the restaurant. He loves what he does - he lives to prepare food. And he cooks food the way he wants to, and that is his reward in life. This is the kind of man I want to feed me. He’s not in it for the glory. Nor for the money. But for the love of it. “No time for relationships” he laughs. “I work out to ensure i can deliver a quality meal day in and day out, and i cook”.  Single-minded dedication.

The dishes come out at the same stately pace. Long enough to appreciate. Not long enough to get bored of waiting for the next dish. Agedashi Tofu. Uni. Shirako. Gold leaf. Foie gras. Lobster. Beef. Toro. Fish of all kinds. Shellfish. Ingredients of the most amazing kind and quality. All delivered with a clear purpose and flavour. “Do you have kanpachi?” he is asked? “No. Not the best season for it. Best in summer.” He serves what is best, when it is best. A very Japanese approach.

Dish by dish, I am blown away by the simplicity, yet sheer power of each flavour. Texture, flavour, size, all perfectly balanced. Everything is taken into account. And with each subsequent moan of pleasure, each bite exploding with pure flavour, I feel myself, awakening. This is how food is supposed to be. It’s so simple really. Just like life. Why must people make it so complicated?

By the end of the meal, I’m a little more than tipsy. Partly on the wine, but mostly on the experience. I was shown a new way of understanding food. Simple was better. A clear purpose. Great, quality ingredients shouldn’t be manipulated into something we didn’t recognize, but allowed to speak for themselves. There was an entire world out there of places that were trying to reach for this ideal. The small, simple dishes. This was what I had been looking for, and didn’t even know it. I loved food again. And i was ready to attack this new challenge with vigor. A whole new way of looking at the food i ate. And a whole new way of appreciating it.

My brother gets into an argument with Hiro-san over the best Dim-sum in LA. We’re invited to Dim-sum on Sunday so Hiro can prove his point. He’s right, of course. My brother grudgingly agrees. “This is better.” Of course, does dining with an all-star chef mean we get better food? Perhaps.

We part on polite terms. I don’t believe he knows the impact he has had on me - i probably don’t understand it at the time either - but it doesn’t matter. He left an indelible mark on me. Long after my memory fades, and my memories of each dish are ancient history, I will always remember one thing: his passion. Through his food, he was able to rekindle my passion, and adjust the way I looked at dining. My curiosity and adventurous spirit was back. I was ready to tackle food again, with a born-again perspective on taste.

I have dined at Masa, Tsukiji, and a multitude of restaurants all over Japan, and i have to tell you, Urasawa is better. Sure, it was a vulnerable time for me. And yes, clearly, there must be places that do it better with fresher ingredients in Japan. But the entire situation was a perfect storm. I have had no better restaurant experience in my life, and if you can feel half of the elation i feel regarding this meal, then i know you will have had the most amazing experience. As far as i’m concerned, $400 is a small price to pay for the experience of a lifetime. There is no price you can put on the value of happiness, and a renewal of something you are passionate about.  And if I had to do it all over again, at twice the price, I still would.

Addendum:

Dinner at Urasawa is not dinner. It’s an experience. I have no wish to go into a blow by blow on each dish, but I don’t think it’d be fair not to mention a few dishes. I’ll leave you with some of my favorites.

The traditional kaiseki sashimi course, served on an ice block. The most perfectly marbled o-toro on the left, the best Tai i’ve ever had in the centre, and amazing ama-ebi on the right.

Shabu Shabu with freshly killed lobster, Wagyu Beef (i believe this beef was from Yonezawa, from the Yamagato prefecture), and Foie Gras.

The true test of a Japanese Sushi Chef’s skills lie in the Tamago. And surprise, surprise, Hiro-san passes.

His cooler of “goodies” - purchased fresh from the market every morning that he opens. Urasawa opens by reservation only, so there is never anything leftover from day to day. He orders what he needs, nothing more.

Im hungry. Off to eat!

Duarte’s Tavern - Pescadero, CA

Duarte’s Taven
202 Stage Road
Pescadero, CA 94060
(650) 879-0464

As a self-proclaimed foodie, I have to admit, there is something uniquely satisfying about the small town find. When you find a hole in the wall in a large city, you’re ecstatic, but at the same point, not surprised. After all, in a city of any size, you expect there to be excellent food. For this city dweller, when you venture into a town of 2000 people and find excellent food, it recalls the expeditions of Columbus; Drake; Cook; Cabot; Marco Polo.

Duarte’s Tavern, just off of the scenic Highway 1/Pacific Coast Highway, makes you feel like you’ve found one of those places. Of course, it isnt some hole in the wall location at all. But a very well known spot on a busy highway between San Francisco and Santa Cruz - a place was I told to stop in for pie.

Replete with tumbleweeds, Pescadero is a short drive south of San Francisco. When we pulled up, we passed some equally intriguing locations. A mexican restaurant in the gas station. A bakery. Next time, I’ll have more stomach room for adventure. For now, it was all about pie.

The building is split into two - a tavern side, and a restaurant side. There was a long wait to be seated on the restaurant side, but seeing as we were two adults, they mentioned we could be seated immediately in the bar. We took them up on that offer.

The bartender came over immediately, and grabbed our drink orders and provided some useful advice. Throughout our meal, he was friendly, jovial, and efficient. This was the practiced hand of a man who was used to serving an entire bar at once, and keeping everyone entertained at the same time. On his recommendation, we ordered some artichoke soup, and a serving of pie.

First thing plonked down in front of us was a fresh, warm loaf of sourdough bread. San Francisco is globally known as the sourdough capital, so I expected some great bread based on the proximity. Now, not everyone is a fan of sourdough (my dining companion was not), and while i’ll admit it does not go with everything, it does go great with butter, and creamy soups. This loaf of SD was no exception - it had great flavour, with crunchy, toothsome, sour bites. Did i mention it was warm? And with butter, tasty!

While I had heard about Duartes as a destination for excellent pie, the bartender insisted that they were famous for their cream of artichoke soup. What he delivered was a steaming bowl of creamy…artichoke. I guess I wasnt sure what to expect. The flavour was subtle. Very subtle. The cream did a good job of deliverying the woody, fresh flavour of the artichoke. And did an even better job of being soaked up by the bread. This was an excellent artichoke soup, but probably not my preferred kind of soup. A little too thick. And not enough flavour. But i’ll admit it’s a tough balance. Im not sure acidity, nor seasoning, would have fixed it. I probably would’ve crisped some pancetta and served it with some chive oil. Might balance it out a bit, but who knows. Im no expert by any means.

But what i came here for, was the pie. We ordered the Olallieberry pie - something i’d never heard of before. But i love berries, and i was told it was similar to a cross between a saskatoon and a blackberry. Thanks to the power of wikipedia, apparently, an Olallieberry is a cross between a logan berry and a youngberry - which is a blackberry/raspberry cross mixed with a blackberry/dewberry cross. It is grown primarily in a small patch (roughly 100 acres of producing land) in Northern California, and has a short growing season - roughly from mid-June to mid-July.

What an Olallieberry is to me is awesome. It was a great blend of tart and sweet. And a perfect filling for a pie.

Verdict? Great flaky crust. Wonderful combination of sweet and tart. The proffered vanilla ice cream should’ve been accepted, as it would’ve been a great accompaniment. But seeing as I had already eaten lunch, and this was strictly a snack, I was near the end of my rope in terms of prime belly real estate.

Overall, there isn’t much more to say. The pie at Duarte’s really is good. The famous artichoke soup, well, if you’re into very subtle flavours, might just be your style. The town of Pescadero looks like an interesting place to visit - sort of a yuppie tourist visits the country kind of town. And the drive to get there really is some spectacular coastline. So the next time you’re driving the #1 from San Francisco to Santa Cruz, take a left at the beach with the kite surfers, and head the few miles down the way to Pescadero, and Duarte’s. There’s a lot of different pies to try.

Foodosophy Restaurant Update - September 2008

Foodosopher Restaurant Update: September 2008
foodosophy.wordpress.com

In many ways, reviewing restaurants is unfair. As bloggers, and people, we often forget that this is someone’s livelihood, life savings, and blood, sweat, and tears we are impacting and influencing. With a bad experience, we can send a restaurant on a downward spiral to bankruptcy. I am not implying that we are powerful enough to have one bad review sink a restaurant, but like they mention in Malcolm Gladwell’s “Tipping Point”, there are some people who function as a nexus of opinion - people who drive trends that others follow. One bad review can lead other people to be more critical of their own experiences, which can ripple through the entire community.

Real publications, like the NY Times, often have their reviewers visit a restaurant several times. This provides the best sampling of experiences, so one can formulate a more balanced opinion - either positive, or negative. It allows for some small inconsistencies on any given evening to be balanced out by a more just perspective.

At Foodosophy we try hard to be fair, and provide a balanced view. We try as often as possible to dine again at previously reviewed establishments. We’ll post updates on these restaurants every so often, especially if things have changed, so you have a more accurate view of how a restaurant is doing.  Let us know if you think this is a fair approach, or if there is something we could be doing better.

1. Southern Spice - Calgary

Have visited several times since. They have a new menu, and business has been busier. Last time, however, service was terrible. Drinks were forgotten, it took 45 minutes just to get a soda, food took a very long time. Came out inconsistently as well, in a very spotty manner.

It was a Friday, and the restaurant was busy. The lady apologized when we went to pay (over 2 hours later), saying she hadnt expected to be swamped like this. However, she also failed to adjust the bill, or provide any sort of comp. Which is my generally expected form of remedy when an experience goes bad.

Food is still good. I’d just go when they arent as busy, or expect things to take a while when you do go.

2. Pho Kim - Calgary

I’ve probably had the 17A, Special Spicy Beef Flank Noodle Soup fifteen times since the review. It’s very consistent. Only one time was it a bit watery, and lacking the richness of flavour that is the hallmark of the soup. It was late on a Wednesday, about 45 minutes before closing, so im willing to forgive the one incident. It was also abnormally slow to come out that day, so it wouldnt surprise me if they had to fire up the dish from other soups and tried their best to create a fascimile of it.

3. Bow Bulgogi - Calgary

The lunch special has gone UP again! I believe it’s 10.95 now. No longer the best deal in town, it is still of excellent value. Lots of food. Great flavour. The “emperor” has also retired. Things seem to be running smoothly though. No real hiccups. The serving sizes have dropped a bit, but it could’ve been the days we were there. It has always been wildly inconsistent that way.

4. Pho Dau Bo - Calgary

Still clean. Still good. Their closing hours are a bit irritating to me (they close early!), but the Sate soup is still as good as always. Tried a clear soup, and it was decent as well.

5. Gold Wonton - Calgary

Been here several times, including a visit with Shokutsu and friends. The price is still quite reasonable, and it’s the freshest, best hot pot in town. When you go, expect to spend a few hours lounging and catching up. It’s a great social experience. The AYCE is the best way to go. And we really enjoyed the Sate broth.

6. Transcend Coffee - Edmonton

Hands down my favorite coffee shop in the province, Transcend has overtaken Phil and Sebastiens. Not for any differences in quality, but primarily on selection, and price. Edmonton is very lucky to have them. I’ve managed to turn a few friends into coffee snobs through the excellent, patient, service at Transcend. If you like coffee, you’ll like Transcend. Just don’t add sugar and cream - you might as well be drinking THo’s at that point.

7. Little Italy Cafe - Calgary

Following a Calgary trend, their prices have gone up as well. However, still a very manageable 8.95 to 11.95 for pasta specials. They don’t seem to run out as often anymore. And things are a bit more efficient, unless you show up during the dead hours (2-4pm). Piero is married now. That’s about the only differences i’ve noticed.

8. New York Bagel Cafe - Edmonton

Still my favorite eggs benedict… possible anywhere. They are still slow - mayhap even slower over the summer when one of the regular girls was on vacation. Things take their sweet time, and they were hitting about 90 minutes from sitdown to eating on Saturdays and Sundays.  Still worth the wait though.

9. Mucho Burrito - Edmonton

I’m not sure if the first time i went was an abberation (there were about 5 people in line in front of us), but the lineups have been significantly busier since i’ve been. They havent cheaped out on any of their ingredients, and things are still large, and tasty. I know they are a “chain”, but it’s a lot of tasty food for a good price.

10. Red Sea Fish and Chips - Calgary

Went backagain. Not quite as good of an experience. The Haddock was quite poor. The Cod was excellent -definitely the fish of choice. Don’t get dressing - gravy and loads of herbs - on your fish, or on your fries. The fries were a little underdone. And they were empty. They mentioned they are much busier in the fall and winter. Let’s hope they get busier, and be a bit more consistent.

11. L’Epicerie - Calgary

Their prices have dropped a bit and stabilized at something reasonable. They have gotten over new store hiccups and are operating efficiently. They have phenomenal customer service - what service should be in my mind, but in this day and age, is exceptional. They stand behind their product, and they let you sample everything. You have to be patient though - they can be understaffed, so sometimes it’ll take a bit to get to you while they finish serving the customers ahead of you.

They do slow and steady business, but im a bit concerned at the lack of volume. Manuel Latrouwe is finally reopening (i poked my head in there today. It was looking really good), and hopefully that will drive a bit more business. And if you’re the lady who got upset and huffy and stormed out yelling they had lost your business because they did not have a bathroom, please don’t bother going back. It’s, for all intents and purposes, a deli. Get over yourself.

Moderne Burger - Vancouver, BC

Preface: I am not familiar with the previous editions of this business. Nor have I ever eaten at this establishment before their latest setback/closure. This visit was conducted approximately two months after their re-opening in late-June 2008.

It appears that Moderne Burger’s traditional popularity with Vancouverites has not abated at all, as seen by the plethora of people visible inside as well as in lineups stretching outside their front entrance on West Broadway. A as a first timer to this place, it sure seemed to me that this is a tribute to the loyalty of their fans, forgiving nature and hungry desire to have their favorite burger joint back up and running after what I understand has been a long period of downtime. I wanted to figure out for myself if I’d enjoy the product offering as much as these diehards, and this review is based on a recent takeout order that I had.

The place was packed aside from two empty stools around 1pm. Approaching the cashier, placing my order was easy enough, although the young woman still seemed a little lost with the cash machine and at one point was obviously scanning around for some experienced help. I guess it has been about two months since the re-opening, but it did seem like they were still working out a few things, including staff training and customer attention. I did find it interesting while waiting for my order and observing the scene, that eat-in diners had to go to the same till after their meals and pay - no bills were brought to tables by their servers.

The simple decor was pretty much as I expected, though with more subdued colors (teals, grays, silver) and tones than what I am used to seeing in similar ’50s style diners in the States. The assortment of period trinkets and pieces such as some model cars, telephones, etc. in the showcases that made up the counter space near the cash register were eye-catching, as was the ever-present jukebox. There was no music playing however, which made the atmosphere less joyous, again perhaps just a stereotype image in my head of what these places are usually like. Customers sitting down in the booths or along the counter bars didn’t seem greatly affected as it looked like everyone was having a good time, engrossed in conversations - all in all, it seemed that people found it a good place to have conversation as well as the food. After about a twenty-minute wait, my order was good to go, and I took it home and opened my package.

Knowing that the drive time might have a detrimental effect on my burger and fries, I did my best to open up the bag and shoot these images as soon as possible (about ten minutes after I left Moderne Burger). The top bun was remarkably not soggy, which was my biggest fear as I unwrapped it from the foil wrapper and plated it. The fries (handcut, skin on) held up very well too, even more surprising since they weren’t overcooked or overly crispy to begin with. Actually, it was a tremendous volume of French fries, well salted and nice and soft inside, and apparently fried in a canola/oil oil blend. My order was the Moderne Steak (100% beef) burger - juicy and just the right thickness for me so as not to feel the patty was too skimpy, nor too overwhelming to bite through. Moderne Burger says on their menu that they are handmade fresh daily, and this was clear to me as it was not that hard and overly dry consistency you find in frozen and/or pre-made product. Moderne Burger also takes pride in not using any fillers and preservatives in their patties, and I was pleased, as you can definitely taste the difference. Some might say it lacks seasoning, which is probably a valid point, but for me it didn’t bother me as I was getting more than enough salt from the chips.

Other than the beef patty, they offered up choices such as turkey, salmon fillet and vegetarian. Standard toppings were lettuce, tomatoes, onions, mayo and a special BBQ sauce. Where is the rest, you ask? Well, that’s where Moderne Burger is weak, well in the eyes of those more fiscally responsible burger lovers, as extras like cheese (cheddar, Swiss), bacon, grilled onions, and mushrooms all came with a $1.25/each price tag. They even had a dipping sauce, but I am not sure how that works with a burger. I did end up choosing some cheddar, bacon and mushrooms just to ensure I had a more complete representation, though seeing the bill, it did make me think this was getting kind of expensive for “just a hamburger”, or just seemed like it was since you are building up from a “base” and working upwards. $10.95 for the burger/fries combo plus the extras, and tax - you add it up.

overcooked and messy Vera's doubleburger

Overall, I’d say I much prefer Moderne Burger’s patty compared to say Vera’s Burger Shack, which is just too crumbly, brittle and overdone/burnt on every occasion that I’ve had it - despite all that “works” toppings that they try to cover it up with, which also just makes the total combination a drippy, wet mess.

Those critical of Moderne Burger’s offering will no doubt raise points such as the reduced salt/pepper/seasoning in the patty, and the price tag that rises with the extras. For something that is standard fare in my mind, a hamburger, I guess you can go either way. If you want to get your fast food variety, a more pricey option, one that’s more subtly flavored or over the top - its really up to you to decide. As I don’t have burgers very often, I think I’ll make my choice Moderne Burger as it suits my tastes the best (so far in my Vancouver burger prowling).

Moderne Burger
2507 West Broadway
Vancouver, BC
Tel: 604-739-0005
Hours: Tue to Sun, 12pm to 7:45pm