Le Crocodile by Rob Feenie

“Rob Feenie actually came by our table to chat about the wine pairing - dude still has that passion for food that made him famous. made the whole thing feel special instead of stuffy”

“the wine list prices made my wallet hurt though. gotta say even the house wine was like 15 a glass which feels aggressive even for downtown vancouver dead serious”

“like dining room is classic Freench elegant, warm lighting white tablecloths and just feels special when you're eating tehre haha”

“tables are packed super close tho, cant have a private convo when teh place fills up”

“teh duck confit had this incredible contrast - crispy crackling skin that shattered when you bit down revealing meat so tender it practically melted!!! temperature was perfect, served hot enough to keep that texture intact”

“the pommes sarladaises were disappointingly mushy, missing those crispy edges and firm centers that make this side dish actually work”

“sitting at the bar was perfect, could see the kitchen action adn the bartender was on it checking in without being annoying about it cant complain”

“those bar stools are SO uncomfortable for a long meal no back support, literally painful if you wanna hang for dessert”

“look teh peppercorn steak had legit heat that built up nice with every bite - not just hot for no reason but complex spice that actually enhanced teh beef instead of hiding it. finally some french food with some fire soo good”

“most of the other dishes were disappointingly safe with seasoning, especially the fish course which could've used literally ANY kind of bold flavor”

“prix fixe menu at 68 bucks for three courses is actually decent for French cooking like this in downtown Vancouver ha”

“wine markup is brutal tho - i know those bottles retail for like 25 and theyre charging 80”

“they have Unibroue La Fin du Monde on tap which is rare and it actually paired really well with the steak frites”

“legit burger on the lunch menu looked good but was overcooked and dry - honestly just STICK to the French stuff here”