This little Freudian oopsie on the sandwich board outside West 4th’s Trattoria Italian Kitchen has been making folks in Kitsilano giggle all day. Reader P.P. was kind enough to capture it for us: “I thought they’d have figured it out in the two hours from when we passed by the first time…but no.” Poor dears.
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HAahah yah u should of said great food at bibo!!! ahahahah lol maybe they woulda caught that. they left the chalk out?? lol
The editor of this site is clearly a tiny person. I have recently read your review of Bibo as well in WE Magazine and your recent arrogant image of this always busy restaurant on 4th avenue. The question I have is what have you done in your career to make you such an expert and where is your restaurant? Did it win great awards?
I have dined at Italian Trattoria many times and enjoyed it immensely. It is always packed. So,I guess you know more than Vancouver diners? Wow, Congrats. Love to know what you thought of the now closed Lumiere!!! Was it just to die for?
As you think you are such an expert on food and dining, how did you get such a developed pallate? Enquiring minds want to know!
Alathea
Work for Bibo much? Trolls be trollin’.
Alathea. Mickey Ds and Tim Hortons rarely have many empty seats. I suppose you like them as well. Places like them and Bibo and the Italian Kitchen may be fine for you, but some of us want a little more from our dining experiences. When we do we look to reviewers who have some cred. like Andrew.
Keep rocking your double double and “Kobe” meatballs though, that way we won’t have you in front of us in the lineup at Nook.
…. must… not … comment…
…… but Alathea’s point… so very weak……
……… also misspelled “palate”….
You missed the point.
I don’t need opinions on where to dine from a closed mind. The past few I have read are mean spirited and edging into bitchy. So, I repeat…what makes you an expert?
Nook looks great, I will give it a try thanks!
A
Alathea, by no means am I an expert or an arbiter of what is good or bad. For what it’s worth, I grew up around food and among chefs and starting working in the restaurant business at 12 or 13, and continued to do so for some 20+ years in everything from diners and cafes to bistros and fine dining rooms. If I have any insight at all, it is measured from that life, working in and around restaurants. I also have a sincere affection for food and drink, as I assume you do as well. My advice to you – if I might offer it unsolicited – is that you don’t take food writing and restaurant reviews so seriously. It should not make an impact on your day. It is a form of entertainment that informs and advises, and that is all. If you don’t like my writing wherever you have the misfortune of finding it (or simply disagree with what I have to say), know that I am always trying to get better. If it’s a moot point with you and I am to be forever damned in your eyes, there are many other publications that are more than worthy of your attention. Mia Stainsby does a fine job in the Sun; ditto Alexandra Gill in the Globe & Mail. I should also draw your attention to the whole food section at the Georgia Straight, which has improved ten fold in the past few years. I thank you for reading just the same, and hope not to disappoint in the future.
I on the other hand think the article was well written, interesting and was accurate in its depiction of the history of Italian joints in Vancouver. As a city we went from 0 to 100 in about 5 short years. Maybe we aren’t quite as well served as Seattle but at least we can finish on the same lap.
I think Andrew does a really good job of balancing the editorial with the advertising on this site. It must be hard to write reviews in the local rag and then try to sell advertising on this site.
Thank you David.
Michelle most often points those who would reflect well on our brand (who have expressed interest in advertising) to the ad section where they can pick and choose based on what’s already booked. The ads are cheap, and if our brand fits with an advertiser’s, perfect. They’re designed to sell themselves. For my part, I do my best to just write and stay out of the way (I’d make a bad salesman).