Summer all food, fun and drink marathon - Bard and Banker Pub · Sunday June 29, 2008 by colin newell
If I was to take a snapshot of one moment in time on the Government Street arcade in Victoria B.C. Canada – it would include thousands of people; people with ice-cream cones, people on honeymoon, locals experiencing the color, buskers making a sweet noise, the less fortunate and the too fortunate.
Smack dab into the middle of this conflagration is the brand new Bard and Banker Public house. The Bard and Banker is one in a chain of locally owned and operated pubs; including the likes of Irish Times (2 blocks away), the Penny Farthing in Oak Bay village and others…
Like coffee houses, T-shirt emporiums and real estate – it is all about location.
And the Bard and Banker is within that oh so precious sweet zone along Government street that supports the tourist foot traffic. Like everywhere else, people who stay in downtown Victoria (at one of our many fine hotels) walk up Government Street probably as far as Pandora or Fisgard – and that is it.
The Bard and Banker has been open for about 24 hours so ours was the first visit. Their menu is traditional pub grub with some unusual twists (I will go more into that on my second visit and follow-up). I had Steak and Ale pie with a fine Kilkenny Irish Cream ale – and Andrea has the Bison Burger with a Boddingtons English Ale. Despite the fact that they have been open a night maybe two, they were on their game. All the wait staff appeared to be sharp and responsive; girls in tartans somewhat more modest than their Irish Times counterparts and the boys in kilts – a nice touch.
I loved my meal. There are few comfort foods more satisfying than Steak Pie – this particular version is like a thick Irish stew with lots of baby carrots and mushrooms – bite size chunks of sirloin in an impossibly rich Bass ale infused sauce. I would not hesitate to order this again… and again… and again.
Andrea would tackle her Bison burger again – its caramelized onions and Stilton cheese were great components – I think she would have preferred her fries a little thinner in the cut and perhaps all dressed.
The Bard and Banker is a winner – the layout, staffing, menu and kitchen are obviously in order and it is a heck of a great place for people watching with numerous interesting site lines.
Come on down. For a pint and some great pub grub.
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Food West Coast Texas Chili Vancouver Island Style · Wednesday June 25, 2008 by colin newell
Did this recipe two nights ago with some fine tuning so I thought it would run it again. Vegetarians (love you dearly): Avert your eyes!
2 pounds AAA Angus Sirloin, Strip loin or whatever is available
2 tablespoon corn oil
2 1/2 teaspoons kosher salt
24 fluid ounces of beer, medium ale being the best
2 (16-ounce) container salsa
60 tortilla chips
2 chilpotle peppers canned in adobo sauce, chopped
2 tablespoon adobo or chilpotle hot sauce
2 tablespoon tomato paste
2 tablespoon chili powder
2 teaspoon ground cumin
Place the meat in a large mixing bowl and toss with the oil and salt. Set aside.
Heat a 6-quart heavy-bottomed pot over high heat until hot. Add the meat in 3 or 4 batches and brown on all sides, approximately 2 minutes per batch. Once each batch is browned, place the meat in a clean large bowl.
Once all of the meat is browned, add the beer to the pot to de-glaze the pot.
Scrape the browned bits from the bottom of the pot. Add the meat back to the pot along with the salsa, tortilla chips, chilpotle peppers, adobo sauce, tomato paste, chili powder, and ground cumin and stir to combine. Cover pot. Cook for 40 minutes at medium heat. Serve immediately.
Goes well with more beer and more corn chips.
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Victoria B.C. Canada - Sunday around town - Beer burgers etc · Sunday June 22, 2008 by colin newell
It’s late in the afternoon. The chores are done. And you haven’t had anything but breakfast.
What do you do on a late June afternoon in Victoria B.C. Canada when the Sun is shining down and there is a thirst and a hunger that needs to be quenched?
Well. Heck. You head to the Irish Times Pub that’s where!
This cavernous joint on Government at the head of Bastion Square is a favorite of locals and visitors alike. On a day like today the patio was popular so we tucked inside at one of their cosy tables. We were immediately attended to by a bubbly young waitress – you know the type; about 6’ 4” tall, fashion-forward type with a pocket-square sized mini-skirt… made of a sample swatch of, you guessed it, a red tartan. Oddly, all the gal wait staff are dressed identically. The male staff wear… kilts – knee length by the way.
The Irish Times has about 32 beer on tap – which might be a record for Victoria. We quickly zeroed on the Kilkenny . It is a significantly lighter version of Guinness – that is because Guinness is a stout and Killkenny is an Irish Cream Ale, yea?
The Irish Times has been open for a couple of years now – this is our first visit. The owner of the I.T. also has the Penny Farthing in the oak Bay Village and is working on a 3rd outlet on Government called The Bard and Banker if I am correct – opening next Friday – June 27!
Oh yea. The Burgers were spot on. We had them with Chips – all dressed.
The holy trinity: Burgers, Beers and Tartan skirts. Good as it gets.
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Heron Rock Bistro #4-435 Simcoe Review · Sunday June 15, 2008 by colin newell
And now for something completely different…
Heron Rock Bistro, in the historic James Bay neighborhood of Victoria B.C. is one of a handful of 3rd wave restaurants focused on locally sourced meats, poultry, veg and creatures of the sea.
And where they succeed is – is taking great ingredients and carefully preparing them in an environment not so formal that it becomes a parody of itself.
The Heron Rock Bistro is anchored by sharp, attractive, attentive and informed staff – and in my books, this is always a reflection of what is happening in the kitchen.
My two female companions had the same thing – the steak fettuccine: It was perfectly prepared with the AAA Striploin attentively prepared to the gals discerning specifications.
I had Moules Frites – steamed Island mussels and hand-cut french fries in a cilantro curry cream – the fries served with a garlic aoli.
Overall – I would brazenly put the Heron Rock bistro in the same category as Victoria’s legendary Cafe Brio and Brasserie l’ecole. Still, I need to pop by a few more times to get a better feel for their consistency. Concluding, I hear from regulars who eat here almost weekly – and the rave never ends.
