17 replies to this topic

[cluseau]

I went there a few weeks ago with some friends - and WOW!

I've always had a soft spot for Ferris' despite its deficiencies (not exciting menu and "different" staff in the past), but wasn't expecting anything more than the norm for the upstairs. We were all surprised.

The menu is refined, and the food delicious. I only had 2 small plates (appies? tapas? it's undefined on the menu) and it filled me up.

The most amazing thing though is the size of the kitchen- it's minuscule! In fact, it fits inside the bar. They seem to have a small oven and a dishwasher, and must have most of the food pre-prepped. But what hits the plate seems like it's custom made and is superb.

Highly recommended.

[Sara]

Huge fan of Ferris downstairs, after reading your post looking forward to giving it a try!

[VicHockeyFan]

Usatch said the second floor’s commercial space will be filled by Ferris’ Oyster Bar, which will expand its second-floor from the neighbouring building.

Times Colonist

More: http://www.timescolo...ilding-1.232118

[Baro]

Awesome, I go to both frequently. Looking forward to the renovated and expanded 2nd floor.

[HB]

Times Colonist

More: http://www.timescolo...ilding-1.232118

The top floor between the 2 are already connected by a doorway and the two building are on 1 property not 2 separate lots

[Robb]

I had a *very* disappointing meal at Ferris' last night. My entree was messed up (should have never left the kitchen) and the service was very slow.

[Bob Fugger]

I had a *very* disappointing meal at Ferris' last night. My entree was messed up (should have never left the kitchen) and the service was very slow.

I took Mrs. Fugger and her best friend, who was in from Norway, to Ferris' last month and had a similar experience. Extremely underwhelmed; especially with my sandwich. I had a smoked tuna sandwich, which was composed of two of the chintziest pieces of smoked albacore that I'd seen in my life. There was also a bit of a funk to the place, which at least fit well with the dank, dark ambience.

What a shame, as the place has seen better days and I've had much better meals there, in the past.

[Victoria Watcher]

Want to know why your cheeseburger and fries cost $21.50?

 

Dave Craggs just broke it down in a poster on the front door of Ferris’ Grill and Garden Patio:

 

https://www.timescol...d-fries-6514191

 

[Mike K.]

Now let’s do it for alcohol!

[Matt R.]

Hey, that’s not a bad margin for a restaurant. Bet they do a couple million a year.

[Matt R.]

Now let’s do it for alcohol!

The best thing to come out of Covid was wholesale liquor pricing for restaurants. One month of this paid for every bit of Covid signage, ppe, all that crap.

Imagine what the Keg or Earl’s saves in a year compared to before.

[Matt R.]

And of course ya boy over at the cap daily has his paws in this place too.

[Nparker]

...Imagine what the Keg or Earl’s saves in a year compared to before.

A savings passed directly onto customers - right? 

[Matt R.]

More like passed on to the province to pay eht costs, the dairy cartel, the city via property taxes, and to cover additional stat holidays.

[Mike K.]

^no doubt!

Liquor is the machine they keeps everything chugging along.

One $9 pint poured below the volume of a pint at a time.

[Matt R.]

I was thinking about this the other day, while costing my drink menu to reflect higher dairy costs, beer hasn’t changed much with inflation. Sure, it’s up a little, but not like food is.

Some of the new, smaller brewers are charging a premium for draught, but the local big ones haven’t changed much in years. We’ve been paying $70-90 for a 20l keg for a real long time.

[LJ]

So you're ripping us off is what you're trying to say?

[Matt R.]

Who is? I haven’t changed my liquor pricing in years.

More like attempting to balance the scales a bit..