Renfrew-Collingwood Community News

News stories from the Renfrew-Collingwood community in East Vancouver


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Eating Out in RC: Zorro’s Pizza and Spaghetti House

Zorros-reopens

The man now behind Zorro’s, taking over the legacy, Wayne Bergquist. Photos by Paul Reid

4453 Boundary Road, Vancouver
Free delivery (after 4 pm)
Phone: 604-438-6446
Now accepts debit as well as cash

BY PAUL REID

Greetings food fans. I was very excited to review this next gem in that jewel-encrusted crown of RC eateries, Zorro’s Pizza and Spaghetti House. Yes! Zorro’s is back! Many of you already know, since it happened back in February – Zorro’s reopened!

Many were stunned and saddened by the passing of Tony Siliverdis, the man behind Zorro’s. The pizza became legendary. As RC’s Eating Out restaurant review guy, I was saddened to find myself having never tried it. The more I heard about how great it was, the more I regretted having never had the experience.

Alas! Wayne Bergquist and his mom, Cynthia Ostonal, have come to the rescue, apparently just in time. “When we contacted the Siliverdis family, we found that they had pretty much given up looking for someone to take over the business and were getting ready to sell everything at an auction.”

Thank goodness for Wayne and Cynthia. Short of building a time machine, there was no way for me to ever try a legendary slice of that Zorro’s pie.

The Jerry's Special lives up to all the hype.

The Jerry’s Special lives up to all the hype.

It’s the exact same menu. I had to have the legendary Jerry’s Special (named after Tony’s son). Bacon, salami, pepperoni, onion, mushrooms, olives, green peppers, pineapple, fresh tomatoes and lean beef.

I was not disappointed. My Jerry’s actually lived up to all that hype. It was old school: thick and delicious and I will definitely be back to try more. Now, as admitted, I never had a true one of Tony’s creations, so I cannot compare, but I can honestly say that I was very impressed. A deal at $22. Yes, this baby is so thick, one slice is pretty much a meal for some. I had about four of the eight because it was just so good and I was stuffed!

Wayne is using the exact same recipes for the dough. I found the crust to be like a freshly baked pastry – chewy, delicious and thick – but not too heavy. Even the thick crust at the end, which you often might leave behind, was good to the last bite.

Well done guys! Mikeal Hunt, Zorro’s new pizza chef, should be proud.

Zorros-chef

Zorro’s pizza chef Mikeal Hunt should be proud.

Wayne has been enjoying Zorro’s pizza since he was about 16 years old. He’s about 40 now, so that’s a lot of Zorro’s. Wayne knows how it should taste. “We’re making it the same, but we’re making it better,” he says. “Maybe a little less ‘wet.’ We’re also going to be adding some new pizza to the menu. We now have a Double Cheeseburger pizza and Sweet BBQ pizza.”

And what does Billy Hopeless of the Black Halos – (un)official ambassador of Zorro’s pizza, say? “My picture is up on the wall with Tony’s—that’s gotta say something. I only hope they can keep it as faithful as they have to the legacy they are carrying on as there has never been a better pizza than Zorro’s. If I wasn’t so busy planning my next attack with the reunited Black Halos and living in Gastown so far away from my old hood, I’d probably have jumped in to keep the old oven cooking.”

Well friends, what are you waiting for? Get on the phone and get yourself one of the best deep dish pizzas. Bon appetit.

Comments from the RCC News website regarding Tony Siliverdis

Mr. Dunlop

Rest in peace, my friend, you will always be remembered as a great man with a beautiful family; hardworking and best pizza in Vancouver for sure. You delivered pizza to my family for 30 years. We will miss talking to you about anything and everything; going to miss you; love you.

J. Mihaichuk

My family home was up the street in the 70s to the late 90s. I was at Zorros Pizza way too much. I loved the family and of course the pizza was amazing. Still after all this time I remember the great man Tony was, always a smile, sometimes a glare, but always a person all of us could trust. He will be missed. I only wish I could have brought my kids to Zorro’s to meet the man, the Legend.

Len

I recently went to Zorro’s for pizza as I live out of town. I’m sorry for your loss as your father was a wonderfully kind human being. I worked shift throughout the early 1990s and would drop by for food to take to work and chat with your mom and dad. They were very kind people. I was pleased to be able to introduce my 8-year-old son to your father about a year ago and chatted like the old days. My son liked your father and your dad gave him a free can of pop. Your father was old school and will be sorrowfully missed. My son told everyone your father’s pizza was the best he ever tasted.

Read more about Tony Siliverdis of Zorro’s

Copyright 2018 Renfrew-Collingwood Community News


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Eating Out in RC: Boteca Brasil

Boteca-Brasil

The bright and festive atmosphere of Boteca Brasil will transport you to someplace warm and cozy. Photos by Paul Reid

2545 Nanaimo Street, Vancouver
Call 778-379-7995 for reservations
Open Tuesday to Sunday for lunch and dinner

BY PAUL REID

Even on a dark and rainy Vancouver day, the bright and festive atmosphere of Boteca Brasil will transport you to someplace warm and cozy. And if you are thinking of where to take your sweetie this upcoming Valentine ’s Day, Boteco Brasil will fit that romantic bill.

In Brazil, a “boteco” is place where you go for delicious food, lots of drinks, good music and hang out with friends. Boteco Brasil is where you can do just that – just what the RC area needs! On some nights your dinner at Boteco will be accompanied with live music . You will enjoy some classics of the “música popular Brasileira” (well known as MPB), bossa nova, pop, pagode, samba and many classics of Brazilian music.

Yes, it was a rainy Sunday afternoon when my accomplice and I made this visit to Boteco. No live music at this time, but there was music and as mentioned, our spirits were uplifted, not only by the atmosphere, but by the friendly staff. I’ll add here too, during the sunnier months, one can sit outside on Boteco’s large patio – sweet as well. Probably Renfrew-Collingwood’s best patio.

Back inside, we ordered some drinks. There are lots of fine ones to choose from: a variety of bottled beer, draft beer, wines and some cool-sounding cocktails. There is Cachaçam a Brazilian distilled spirit made from sugar cane. Also Caipirinha, Brazil’s national cocktail, made with cachaça, sugar and lime. So what did we two wild and crazy kids order? It was an orange juice for her and a Brazilian roasted coffee for me.

Boteca-Brasil-Bobo-de-Camarao

The Bobo de Camarao is made of seasoned shrimps on a creamy stew made with red palm oil, cassava, coconut milk, celery and bell peppers.

For the food, the accomplice ordered the Bobo de Camarao ($17): seasoned shrimps on a creamy stew made with red palm oil, cassava, coconut milk, celery and bell peppers. I was drawn to the Feijoada ($16): authentic Brazilian style black beans and pork stew served with basmati rice, sautéed kale, farofa, vinaigrette salsa and a slice of orange. We also ordered an appetizer of Coxinhas ($9) which are crispy potato-based dough pockets stuffed with shredded chicken and spices.

The Coxinhas arrived, along with a garlic infused sauce, and mmm, no wonder these are described as Brazil’s favourite snack – really nice and tasty. The Bobo de Camarao, which my accomplice was sweet enough to allow me to try, was equally impressive. The coconut taste of the sauce reminded me of some Thai dishes I have eaten.

My Feijoada was also good. As with everything else, you could tell that it had been prepared with love and all fresh ingredients. I wasn’t exactly sure how to go about arranging it all. Our very pleasant host explained that the farofa, which I would later learn is a toasted cassava flour mixture used on barbacued meat and hearty stews, can be sprinkled on top.

So basically, you can mix it all together, and boy, and girl, was it good – very nice and filling. I barely had room to finish off the accomplice’s Bobo de Camarao.

Now, it would be time for dessert, but as you now know – we were too full for dessert, BUT, there were some nice-sounding ones: Bolo Prestigio ($6) a rich Brazilian chocolate and coconut cake with “beijino filling and brigadeiro” topping. Also, Pudim De Leite Moca ($6) A rich and creamy flan topped with caramel sauce.

So there we have it – Boteco Brasil would be a good choice to take your sweetie, on Valentine’s, or any time, lunch or dinner. Until next time food fans – bon appetite.

Copyright (c) 2018 Renfrew-Collingwood Community News


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Eating Out in RC: Pho 99 Broadway Tech Centre

2915 Hebb Avenue (at Renfrew)
604-255-3135

BY PAUL REID

Pho 99's Combo Roll plate. Photos by Paul Reid

Pho 99’s Combo Roll plate. Photos by Paul Reid

Greetings food fans. Let me tell you about one of the newer eateries in town, just opened on Easter of 2017. This is definitely the most modern pho restaurant that I have ever encountered. When later talking with manager and franchise owner, Mr. Khanh Tran, he explained to me, “There has been a change in philosophy with our generation, compared to the baby boomers before us.

“They would just cook the food and not pay much attention to the dining area. Now, the new generation wants to create an ambience and the atmosphere, to give the customer a full dining experience, one that is comfortable and relaxed.”

Seafood Noodle in Hot and Sour Soup

Seafood Noodle in Hot and Sour Soup

And that it was. My accomplice and I shared a Combo Roll plate ($7): one salad roll, a fried roll and a grilled minced pork roll. It comes with two delicious sauces. Mmm. I also ordered a large Seafood Noodle in Hot and Sour Soup ($10): with vegetables, squid, prawns and crabmeat. My accomplice had a small pho with chicken meat ($9).

The food arrived swiftly and I will just say that everything was oh-so delicious. Loved it!

Tran explained more about the pho-losophy. This is a meal about balance. All of the ingredients that you put in to the pho soup are there to balance one another out. The crunchiness of the bean sprouts balances with the soft noodles; the lime helps to cut through the fat; the basil goes well with the beef aroma; the hoisin sauce (that brown sauce on the table) can be added if you think the soup is too salty; the hot sauce and jalapenos are there for you to control the spiciness.

Pho 99’s broth takes a full 18 hours to get ready, which adds to that irresistible flavour. Yum!

Tran runs Pho 99 Broadway with his wife, his brother-in-law, Quy, and the full support of his entire family.

“This is Pho 99’s 10th location,” says Tran, “11 if you count the U.S. location,” Tran’s first restaurant.

A local hit with the students and staff of Broadway Tech Centre, Tran hopes to bring the best service and food that they can to our community.

“For us, the bottom line is the people. Did they have a great experience. In our culture, it is the honourable thing to give your guests the best that we can, to treat them as best as we can, and that is our philosophy here.”

Helping out the local community is also very important to Tran and his family, who were among the Vietnamese boat people forced to flee Vietnam. “We have begun working with a local nearby church, St. Jude’s, as well as to provide local high school graduates with ‘celebration vouchers’ for a job well done. We look forward to when the new business becomes more sustainable so that we will be better equipped to help our community even more.”

I suggest you visit Pho 99 and experience the new generation of pho restauarants for yourself. Bon appetit!

Copyright (c) 2018 Renfrew-Collingwood Community News