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Thursday, December 7, 2017

TRANS-CANADA: Day 3--Vancouver Lunch

The Greater Vancouver area has a population approaching 2.5 million, compared to Hawaii, getting close to 1.5 million.  The Economist lists Vancouver #3 in its Global Livability Ranking, with Melbourne at #1 and Vienna #2.  Incidentally, my final train stop, Toronto, is #4.  Honolulu is the highest ranked U.S. city at #19, and the next is Washington, D.C. at #32.

The Chinese populations of Vancouver (402,000) and Toronto (537,000) are significant.  During and after the Hong Kong takeover, most immigrants came from that part of China.  In the 21st Century, though, the largest source was from the mainland.  In 2015, however, China was third in numbers:

Permanent Residents Admitted in 2015, by Top 10 Source Countries[23]
RankCountryNumberPercentage
1 Philippines50,84618.7
2 India39,53014.5
3 China19,5327.2
Slightly wrenched my knee so did not do much today.  The Sheraton is in mid-town.  Here a reflection of the North Tower of the hotel in the South, where I'm located:


I was still able to walk down Burrard Street, and looking back toward the Sheraton, noted the welcome of my Blue Bar Pigeon:


Another reflection, here of the Fairmont Hotel at Burrard and Alberni Street, which is quickly becoming restaurant Mecca.  I took the advice of my concierge, who recommended B+B Steakhouse:


I noticed that their half pound wagyu beef cost $150.  I ordered the lunch special, a large Caesar salad:


But first came a free appetizer, Yorkshire Pudding with shaved prime rib, a Prosecco and B+B special Red:


The above was wonderful, and the Caesar with Flat Iron Steak great.  


Not an insult, but the French Fries could, actually, have been the best one item.  The above cost around $70.  But this is a high-class restaurant that can sit 500 people.  Interesting enough, though, while I sat at the entrance window, I could not see anyone else eating.  I show this photo to the left again because the my reflection in the left window is about where I sat inside.

Some consider Flat Iron, when you factor-in cost, the optimal cut of beef.  This is not flank nor skirt, but a top blade steak with the connective tissue removed, a recent development of the Universities of Nebraska and Florida. The meat remains a bit tough, but it has the essence of how beef should taste.

On the way back to my hotel I dropped by and purchased small bottles of Canadian Rye Whiskey with Dark Chocolate and Gin from Vancouver Island:


I'll be on a train for four days and night.  

I also dropped by a supermarket and got a Sicilian Ciabatta (prosciutto, olives, tomato and onion slices), potato chips and beer for my in-room dinner:


Tomorrow:  Tour throughout Vancouver.

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