An insider's guide to Victoria since 1997.

Most recently I stopped in for lunch and had fish and chips (one piece of the BC ling cod) with a starter of spiced edamame (from the sushi menu). 

The edamame were spiced with some sort of chili and cilantro plus lime. The serving was larger than I was expecting and, despite the added heat from the spice, very tasty.

Instead of traditional coleslaw, the fish and chips are served with broccoslaw (made with broccoli as the name implies) -- it tastes about the same but is less prone to going mushy. The Kennebec fries were substantial but still crisp; the batter on the fish was flecked with herbs and fried just golden, keeping the fish moist. Tartar sauce, ketchup, and a bed of greens under the fish finish the presentation. Altogether, a very tasty meal and one piece of fish was plenty for me.

For dessert I shared a slice of the flourless chocolate espresso torte with mocha glaze and whipped cream -- honestly, it's worth a visit just to taste this incredibly smooth, rich treat.