Blue cheese in Mac and Cheese? WHAT? For those of you that don’t like strong cheese, no need to worry. As thick and cheesy the sauce was, I could only detect a slight hint of blue cheese, for all I know I could’ve imagined it. The pasta was cooked just right, despite being scooped out of a warming tray. The meatballs must’ve been from two different batches. One was done perfectly, tender and moist, while the other was just a tad overcooked. Either way the seasoning was pretty spot on.
The Red Lobster Experiment (Lynnwood, WA)
America, the land of the plentiful and home of the obese. A country where the only thing bigger than their stomachs are the size of their portions. This is a manly man’s playground. Enter the Red Lobster.
Breakfast in Bed at Fairmont Pacific Rim
Ahhh… breakfast in bed… what a wonderful concept. People would tell you the bed should be for sleep and sex only, but I’d disagree. A bed’s comfort level is at its highest in the morning. Trust me, I’ve spend many days sleeping in to research this thoroughly. It’s full of warmth and softness. And to have someone make and deliver breakfast for me to eat in bed, it made me feel all fluffy inside. I’m actually not a breakfast guy, but I do love breakfast. How does that work you ask? I don’t usually eat in the morning, but I do like what goes in a breakfast. All that fat, protein, and carbs, it’s a TRI-WINNING combination.
Short Take: The Soup Meister
Often referred to as the best soup place in town, The Soup Meister is a local business that produces soups, stocks and sauces. Located at the Lonsdale Quay, it claims to use only freshest ingredients available in all its products with no preservatives. The retail outlet sells only a few varieties of “soup of the day”, but most of their business appears to be in frozen goods. The layout of the business is diner-like, with the kitchen/prep area in plain-sight.
Legendary Noodle House
With two locations in the city, the Legendary Noodle House serves up big dishes of tasty Northern Chinese style hand-made noodles. We visited the Denman store; and as with all shops on Denman, it was a little crowded. The decorations are fitting of the place, maybe they are trying a little too hard on the “Chineseness” of it, but I could see its appeal to the general public. The kitchen is a semi-open style, which is great because you get to see the chef prepare your noodles made-to-order. It’s quite an art form; it takes a lot of pulling, slamming, and kneading to produce a fine firmness (think al dente pasta but better). Overall it reminded me of the street-side noodle joints in Tianjin.
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