Bistro 101 at Pacific Institute of Culinary Arts
Elegant, friendly, helpfulElegant, friendly, helpful staff, and great value.11/3/2013 12:00:00 AMGood foodGood food, good atmosphere. We didn't drink any wine, and they charge extra for coffee. $26 for a three course meal was reasonable, and the food was excellently done, with a good portion.6/13/2013 12:00:00 AMTried every dish at dinner buffetWe went Friday night for buffet. All dishes looked tempting so I tried them all from appetizer to dessert. They use very good ingredients. The main menu was steak, scallop & lamb shank. That was very impressive too. I'd love to go back every Friday if I can afford.6/7/2013 12:00:00 AMEverything was great as usual.Everything was great as usual. Except we had venison and it was a little overly cooked.
Gail Munro6/6/2013 12:00:00 AMWe have been coming to thisWe have been coming to this restaurant for about the last 12 years and now come as often as we can during May and June when we are in Canada visiting our daughter. The food is brilliant and it's interesting to watch the students in the kitchens.6/5/2013 12:00:00 AMA view of a chef's lifeMy daughter is interested in culinary school so I took her to Bistro 101. We loved the vicarious cooking school experience and compliment the instructors and students on a job well done. The food and presentation was really quiet wonderful. We'll be back.6/3/2013 12:00:00 AMServiceIt is difficult to make reservation. This is the first time we are able to get it for the past 2 years. Waiter and watriess's service are good even though they are students without good skills, but they try very hard. But the manager never smile , he is helpful, but we feel he does not like his job.5/24/2013 12:00:00 AMA great reflection of VancouverWe experienced Bistro 101 for the first time. Brought our friends from Ontario there to wind up a memorable day at Granville Island.
The experience was awesome. The view, the atmosphere, the value and the service created such an inspired impression of Vancouver and the future of our next generation of fine dining chefs. Thank you! We'll be back!5/22/2013 12:00:00 AMFantastic ExperienceWe were blown away by the excellent service and variety of options available for dinner. From the appetizer to the main course to dessert, every bit was better than the next. Thanks for a great experience.5/14/2013 12:00:00 AMgourmet food at low priceThe food is imaginative and beautifully presented. Maitre D perfect. You can get a kitchen view or dockside. Recommend buffet but you will have to book way ahead.5/3/2013 12:00:00 AMParty of 10 had food and fun!Easily changed reservation from 6-10 during reminder phone call - some of the dishes and wines were unavailable but the selection was still quite good! The menu was a bit limited but good and the price was great @ $26 for appie, entree and dessert. Great location and we had a great table at back for our larger party. Good vegetarian selection too!5/1/2013 12:00:00 AMLovely room. Excellent valueLovely room. Excellent value at $20 for 3 courses of delicious and beautifully-presented lunch. Great to support the future generation of chefs.4/4/2013 12:00:00 AMMy husband and I went thereMy husband and I went there for our 5th year anniversary. The students were nice and very helpful and the food was fantastic. The view from the restaurant was amazing. They topped up a nice lunch with a few hand made chocolates with a chocolate written note that said "happy 5th anniversary". It was a nice touch.4/4/2013 12:00:00 AMThe young servers are a littleThe young servers are a little shaky, but their heart is really into good service, so one has to be tolerant. The food was excellent. My only VERY minor complaint was that I prefer fish to be more or less rare; the halibut was a trifle dry.
The restaurant itself is attractive and free of the too loud music that keeps me away from many other restaurants. I did not check it out but I noticed what seems to be a really neat retail bakery at the front entrance.
I'm coming back again next week, so that is my vote of confidence.3/4/2013 12:00:00 AM