October 8, 2014
Brief note from J
A big thank you to the Roland's team who invited me over to check out their new menu. Roland's is currently the newest resto kid on the block (location is the old Hell's Kitchen). I always ask for bite-size samples / portions whenever possible, and today not being any different from any day that J likes to eat, Chef Dave and his team had their work cut out for them to practically halve every item they served to accommodate me. Thank you Chef Dave! More details on my chat w Roland (the owner) and Dave (the chef) after the dish reviews below.
|Charles Smith Kung Fu Girl Riesling, Washington - 2|
J's comment > not bad; a sweeter-than-most white wine that's very easy to drink (not much of a drink myself though)
|Jean Bousquet Malbec, organic, Argentina - 2|
J's comment > not bad; another sweeter-than-most red wine, easy to drink; smoky w hints of blackberries (or some berry or the other)
J's note on the setup and decor
One unusual point of observation on the setup is that the interior of the restaurant is parted into various sections - all sections are open ie no closed doors anywhere. Roland advised that despite the open space, each section is appropriately 'sound proofed' so that a loud party going on in one section will not disturb another section. There's also this really cool section at the back that I didn't get a picture of (/head smack) that you can plug your smartphone in to play your own music if you want. FYI, there's also a patio outside.
There are a lot of TV screens all around, and according to Roland, he puts on whatever channels the customers want, so if it's hockey night (like tonight), you get hockey in every direction you turn. On non-hockey nights, I was told he puts on pretty scenery views instead, but again, just ask for your fav channel and he'll make it happen.
FYI, items on the menu are still a-changing as Roland's continues to accept feedback from its clientele, but I'm pretty sure the Showbiz burger and poutine will be here to stay. Hence this isn't the final menu and the entire look will be different once things are more settled.
Wine and Beer Menu
I made sure to ask Chef Dave which supplier(s) Roland's use(s). So initially, Roland's sourced from one supplier but Chef Dave has branched out and is now using several suppliers. He tries his best to source locally, but it's a real challenge to balance the price point and the cost of local ingredients. The eg he gave was a pound of local scallops that cost $68!! Wow! I had no idea.
Also, Chef Dave informed us that 80% of all the dishes are made in house from scratch, eg. the jus
Jason (the manager) who initiated contact, was very friendly and so were the servers who served us. Thanks for reaching out Jason!
Despite it's location (yogi side Kits where the healthy people grow), Roland informed us that since their opening, only one customer has inquired about gluten free options.
Chef Dave is 52, has been cooking in a professional capacity for 34 years but doesn't look a day over 35. Seriously, pop in to say hi and ask him what his beauty secret is ;D
Labels: bar, burger, kitsilano, pub