Wiered Restaurant Expirience in Chatan

[comrad85]

I was recently treated to a very interesting meal by my Japanese friend. There is this restaurant called "Restaurant Italiano" and I was finally expecting some real Canadian food in stomach in Canadian proportions!

First, when I came inside, I was greeted by a stumbling drunnk guy, with white uniform which turned out to be the chef later on! But I didnt care much, I just wanted to get to the food. So I Ordered a nice dish of pasta with cream souce, and I waited with my friend for like 20 mins before it was made, and I was ready to dig my teeth into some good food.. but before that, they were kind enough to bring a octopus pasta to my table thinking i want to eat something that looked it just got out of an oil platform...

so, i went to the kitchen to try to explain that I didnt was pasta covered by something that looked like engine oil, and in the corner of my eye,.. i noticed the assistant cheff, a guy who looked like he had an afro,,.. but his hair was completley straight and sticking out like a dense needled porcupine,.. anyway the thing that struck me was that he was licking his fingers and then adjusting the food with his hands without using gloves!

I was discouraged:thumbdown:

Anyway, when they finally brought my food, I couldnt eat it, but it looked like my food back home.. but when i put it in my mouth and snowly chowed it, i was drowining in this un-easy feeling of not getting when i asked for.. the food was lacking the taste of pasta.. It had a slight sandy texture.

Anyway, I thought I would give you guys a heads up..

it was awkward eating there especially with the kids running around with a whopie-coushine..

food lovers, beware..:dead:

[P_chan]

You would be suprised at what comes into contact with your food.

Wait......what? Canadian food? Sounds like italian food to me. But I don't care for squid ink pasta either.

[OtisPMerriweather]

Yeah, that kinda threw me off too...you go to an Italian restaurant for Canadian food??

Also, a universal dining tip...sending things back to the kitchen, complaining to the people who cook your food, entering the kitchen, and insulting a dish, all pretty much guarantees an extra ingredient or two will be added to your meal...

[Trail]

Canadian food?! :confused: Were you expecting maple syrup and Canadian bacon from a place called "Restaurant Italiano?"

[Takako]

This person must be a disgruntled ex-employee or competition. 3 posts, in 3 different threads, all about this restaurant.

[OtisPMerriweather]

Oh, I don't know...it might be kind of like that "wiered expirience" he had in 5th grade spelling...?

[thistle]

Actually 'Restaurant Italiano' is an old favourite place of mine in Hamby town, and has been there a long, long time.

While other restaurants in that area change with the seasons that one has always been there. I believe the chef has been know to have a mid-day drink or two, but he knows what he is doing.

[Ammoyankee]

anyway the thing that struck me was that he was licking his fingers and then adjusting the food with his hands without using gloves!


Why on earth did you eat if after watching that??? He could have had a communicable disease of some kind.

Or maybe, he just got back from the gloryhole out back...:barf:

[Old Timer]

Welcome to the standard of excellence Okinawa provides local & visitors alike.:barf:

[Deeee]

Sounds like somebody ordered the wrong dish and then decided to whine about. I absolutely hate the Squid Pasta that is served with the black squid ink.

Italiano in Hamby was pretty decent the 3 or 4 times that I ate there!

[comrad85]

Well, by expecting Canadian food, i ment in Canadian proportions, and something that tastes like food close to home.

Sorry about the misunderstanding..

and now, im not an angry ex-employee, just a long term tourist.

[uriel]

Canadian food?! :confused: Were you expecting maple syrup and Canadian bacon from a place called "Restaurant Italiano?"

nope. just some good ole french fries and gravy.

[Sex Wax]

What are some Tasty "Canadien" foods that i may want to try?

[SGT_OKINAWA]

What are some Tasty "Canadien" foods that i may want to try?


Here: Canadian Menu: East Coast (http://www.foodtv.ca/globalcuisine/regions.aspx?region_select=mamexico&contentid=2557)

Here: Canadian Menu: Québec (http://www.foodtv.ca/globalcuisine/regions.aspx?region_select=mamexico&contentid=2558)

Here: Canadian Menu: West Coast (http://www.foodtv.ca/globalcuisine/regions.aspx?region_select=mamexico&contentid=2559)


http://www.foodtv.ca/DMM/C/H/Cheese_and_Onion_Tart_003.jpg

Cheese and Onion Tart
Yield: 8
This tart is essentially a rich tasting quiche. If you can't find the St. Benoit cheese - use Brie or Camembert.Ingredients:
Pastry
1 cup all purpose flour (250 ml)
1/3 cup cold butter (75 ml)
1/2 tsp salt (2 ml)
1/4 tsp cracked black pepper (1 ml)
1 egg, yolk
1/4 cup buttermilk (60 ml)
1 tbsp chopped fresh thyme (15 ml)
Filling
1 tbsp butter (15 ml)
6 large shallots, finely sliced, or use 1 large onion
1 cup 10% cream (250 ml)
4 egg yolks
Freshly grated nutmeg, to taste
Coarse salt and freshly cracked black pepper, to taste
4 oz Mont St. Benoit cheese, broken into pieces (113.5 g)
Thyme sprigs, for garnish
Apple Blueberry Relish
1/4 cup red onion, finely chopped (60 ml)
1 Granny smith apple, peeled, cored, diced (1/4-inch)
2 tbsp brown sugar (30 ml)
1 cinnamon stick (about 3-inch stick)
pinch of ground allspice
1 tbsp apple butter (15 ml)
Zest of ½ lemon
1 tbsp lemon juice (15 ml)
pinch of salt
1/4 cup apple cider vinegar (60 ml)
2 tbsp apple brandy/calvados (30 ml)
1/2 cup blueberries, fresh or frozen (500 ml)
2 tsp Dijon mustard (10 ml)
1 tbsp chopped parsley (15 ml)

Directions:
Pastry
Combine flour, butter, salt and pepper in food processor. Pulse several times until mixture resembles course meal. Do not overwork. Transfer to medium bowl. Add chopped thyme.
In a medium bowl, whisk together the egg yolk and buttermilk. Add the flour mixture to the buttermilk and work gently with hands just until mixture comes together.
Turn onto a lightly floured surface and knead very gently to combine. Flatten into a disc and wrap with plastic. Chill for 30 minutes in the refrigerator.
On a lightly floured surface, roll pastry out into a 10 ½-inch disc since roll pastry thinner to about 1/8-inch thickness. Transfer to a 9-inch fluted flan ring and press down. Poke small holes in bottom of pastry with fork and freeze for 10 minutes. Line ring with foil and cover with dried beans or pastry weights.
Preheat oven to 375 degrees F.
Bake pastry on the bottom rack of oven until pastry begins to crisp on sides, about 20 to 25 minutes. Remove foil with beans and continue to cook pastry for 10 more minutes until crisp and golden. Cool slightly before adding the filling.
Filling
Preheat oven to 325 degrees F.
In a frying pan combine butter and shallots. Sauté on low heat until very soft and golden, about 15 to 18 minutes. In a small bowl whisk together the cream, yolks and seasoning. Spread shallots over crust and pour in cream mixture. Arrange cheese evenly on top. Decorate with thyme sprigs. Bake for about 20 to 25 minutes or until filling sets. Serve with Apple Blueberry Compote.
Apple Blueberry Relish
Add butter to a medium saucepan over medium heat. Sauté onions for 2 to 3 minutes. Add apples, brown sugar, cinnamon stick, allspice, apple butter, lemon zest, lemon juice and pinch of salt. Reduce and simmer, uncovered for 4 minutes. Add blueberries and simmer 2 to 3 minutes more. Add calvados and cider vinegar. Simmer until all liquid has become syrupy, about 5 to 10 minutes. (If the berries were frozen when added, it might take a few minutes more.) Stir in Dijon and parsley. Cool and serve with Cheese and Onion Tart. Makes about 1 cup.

Peace!:army:

[Sex Wax]

That looks WAY tasty.

[uriel]

thanks sgt. my cholesterol just jumped 10 pts for looking at that.

[Orion]

Canadians. Thats all I have to say about that.

[DougP]

Canadians. Thats all I have to say aboutthat.

you mean A-boot?:D

[Brand_X]

I have been there two times like it a lot both times the food was great.

Simple fact: You never want to watch a restaurant cook your food. No matter how nice the restaurant.