I noticed this place a few weeks ago when they were still under renovations. It is tucked between Wicked Cafe and the OC Hair & Spa just off of Robson on Hornby. When I noticed that the doors were open I had to try it. The concept is a "pick ur protein" idea where all sandwiches come with pickled jalapenos, garlic sauce, lettuce, caramelized onions and cilantro. You can also add sides to it like corn, chips, salad or slaw. I chose their signature slow roasted pulled pork.
It came on an aluminum tray reminiscent of cafeteria style serving. I was also told to peel the paper as I ate the sandwich to prevent it from falling apart. The bread was cross between a french baguette and a sourdough. I found it to be a little too heavy and the bread to filling ratio was a little off. With a lot of sandwich shops popping up downtown the price seemed to be fitting with the new standard at $8.49. Overall for that price the sandwich filled me up but I can't say I was fully satisfied. Another interesting thing I noticed was that they charge $0.25 for modifications to the sandwiches. Even though they donate that to charity, I am not cool with paying for being a little picky sometimes.
Hubbub Sandwich Bliss
859 Hornby St.
A sunny day like today was perfect for BBQing a burger! This dish is pretty simple and there's something gratifying about making your own burger patty. This is a blue cheese stuffed lamb burger. It combines two very bold flavors together, but I find that it balanced out quite well with the bun and other condiments. I also decided to add a mint aioli to bind everything together.
For lamb patties (about 4):
- 1lb. of ground lamb
- 3 tbsp. minced shallots
- 3 tbsp. minced garlic
- 3 tbsp. finely chopped fresh mint leaves
- 1 tbsp. horseradish
- 1 tsp. sea salt
- 1 tsp. ground pepper
- 1 egg
- A handful of Panko bread crumbs
- Approx. 1/4 cup of crumbled blue cheese
For mint aioli:
- 1/2 cup mayo
- 3 tbsp. finely chopped mint leaves
- 3 tbsp. minced garlic
- 2 tbsp. Lemon juice
- 1 tsp. of grated lemon rind
- a pinch of salt and pepper
- Combine all the ingredients for the lamb patties together in a bowl EXCEPT for the blue cheese.
- Use your hands to loosely mix everything together. Be careful not to overmix it or else the patty will be too dense.
- Form the patties into rounds and then make a small well in the middle like a pie crust for the cheese. I made 4 patties out of the mix but you can make the burgers as thick as you like.
- Put about a tablespoon of the blue cheese in the middle and fold the sides into the center overlapping the cheese. Make sure the meat folds over the cheese and the seams are sealed to prevent the cheese from oozing out on the grill.
- For medium rare put it on medium heat for about 3 minutes each side.
Top the burger off with any of your fave condiments! I used the aioli, red onions, tomatoes and spring greens. Shoestring fries go great with the aioli as well.
Oh man, I cannot wait for more sunny days like this!
|Nicli Antica Pizzeria|
We all share similar stories, and that’s why pizza has such a prominent place in our collective consciousness. As food obsessions go, there are few other food items that informs the North American experience as much as pizza, perhaps second only to the hamburger in devotion. So when not one but two new pizza places open up in town, each touted to be the dawning of a doughy new age in Vancouver, steeped in San Marzano tomato sauce, we eagerly await to see how these fit within our nostalgia, to see what novelties they bring.
Both are devoted to Naples, purportedly the dish’s birthplace in the late 18th century. As the A16 cookbook describes Neapolitan pizza, “toppings are sparse and traditional, with few signs that the California ‘gourmet’ pizza revolution ever happened,” and dough that has been labored on and that has developed for hours and hours takes only minutes to cook in a wood burning oven. Apart from a minimalist array of toppings, it’s the dough and crust that are markedly different from the typical chain pizza. As J. Kenji Lopez-Alt from Serious Eats puts its, a reputable Neapolitan pizza needs “a crust that's tender and pillowy inside with charring on the undercarriage and leopard-spotting along the rim.” In other words, deep dish fans might want to look away.
The first, by a matter of weeks only, is Nicli Antica Pizzeria. It’s yet another new addition to Gastown, where the minimalist design does all it can to divorce itself from its surroundings, where tables are so shiny and sleek that it’s a miracle more pizzas don’t get flung across the room when one rips into them (those using a knife and fork should ensure a second person holds the plate). A Napoletana ($13) adds an anchovy riff to the basic mozzarella-tomato theme, while a Funghi ($14) does the same albeit with mushroom. Both are pleasant enough, with a tomato sauce that seems as thin as the slice, which is requisitely soft and chew in the centre (perhaps almost soggy), and a nice charred crust neither bold nor horrific. It’s all very nice, where one can be assured that you won’t be eating the pie in exchange for helping your friends move apartments.
It’s the sort of place that conjures up a recent post on Chowhound, where one commenter wrote that “the snobism wrapped up in discussing Neapolitan pizza gets ridiculous, but so too does the anti-elitism that goes on when some people get so distracted by a pizza costing $18 that they can't even bring themselves to give it a fair shake, flavor-wise.”
|The BiBo "Italian Flag" platter, with burrata|
Nicli Antica Pizzeria
62 E Cordova St
1835 West 4th Avenue
I wanted to try it again, but it wasn't that easy to find in Manila.
I wanted to try a different kind of sandwich this week so I stopped by Whole Foods and picked up some Sockeye smoked Lox trim (the one in bulk). Here is what I put together for a super easy Lox and Dill sour cream sandwich!
Dill sour cream:
- Non-fat sour cream
- Salt and pepper to taste
- Lime juice
- Fresh Dill
Sockeye smoked Lox trim (the one in bulk)
Red onion (thinly sliced, washed and drained)
I find that the Smoked Lox in the bulk packaging was thicker had a meatier texture than the prepacked smoked salmon. I loved the sour cream so I layered throughout the sandwich. If you prefer you can use either Greek yogourt or cream cheese for the spread as well. Good Lunching Everyone! =)
I have been to a ton of Vietnamese restaurants but I still don't feel I have a strong barometer for the different flavours. That said Thaison sits high on my list for Vietnamese spots serving buns and rice dishes sharing the echelon with Green Lemongrass, Song Huong, Bao Chau, and Pho Tai Hoa.