9836 replies to this topic

[Victoria Watcher]

$3,500,000

 

https://www.realtor....ctoria-burnside

 

 

 

 

Edited by Victoria Watcher, 16 September 2025 - 12:52 AM.

[Mike K.]

I guess the furniture store idea fizzled out.

https://victoria.cit...iture-showroom/

[lanforod]

How about a Ricky's Grill?

[Mike K.]

Somebody should have thought of that one sooner.

[Barrister]

Are people who hold development land starting to try to unload it?  It might just be the norm but a number of properties seem to be sliding back onto the market?

 

Anyone have any insight?

[Victoria Watcher]

Pho Boi, A Taste of Vietnam, has joined the growing list of restaurants shutting down in downtown Victoria.

 

The long-running pho spot at 765 Fort St. closed its doors on Sunday, Sept. 14, after 16 years of serving steaming bowls of noodles, rice dishes, and Vietnamese specialties to the downtown lunch and dinner crowd.

 

 

https://www.vicnews....ts-down-8253223

 

 

“After much reflection and with heavy hearts, we announce that Pho Boi Restaurant will be closing its doors permanently, effective Sunday, Sept. 14, 2025,” the message read. “This decision was not made lightly. We are incredibly grateful for the years of support, laughter, and memories we’ve shared with our wonderful community.”

Edited by Victoria Watcher, 17 September 2025 - 03:49 PM.

[Victoria Watcher]

 

 

 

 

 

 

$875,000

 

 

 

18 Roberts St
Ladysmith, British Columbia V9G0A0

 

 

 

https://www.realtor....smith-ladysmith

 

 

 

 

Rare opportunity to own a commercial property in downtown Ladysmith! This established restaurant includes both the property and equipment, giving buyers the chance to build on its proven success. With a loyal customer base, exquisite food, and a welcoming atmosphere, it’s a favorite for locals and visitors. The back patio is a true gem, offering a unique setting for warm summer evenings with family and friends. Vendor financing may be an option to help make ownership dreams a reality. Ideally located near the beach, airport, shopping, and more, this property combines charm, stability, and potential. Please do not approach staff with questions.

 

 

 

 

 

Edited by Victoria Watcher, 30 September 2025 - 09:43 AM.

[conga]

Recently vacated Meet location on Blanshard and Hillside to be a new Korean BBQ.

 

pic from reddit user hyperperforator

[Mike K.]

Rebar has closed down and will re-open under new ownership as Urban Rebar, and will serve South Asian food.

Rebar has been around for 37 years.

[LJ]

I was watching a news item today that stated American kids get 70% of their calories from ultra processed foods.

 

Women aged 40-65 are twice as likely as men to have a UPF addiction.

 

The theory is that women in the 70's and 80's got caught up in the various diet crazes going on at that time and all were offering meal plans that offered easy to use meals that were mostly UPFs.

 

These diet food companies were owned by big tobacco companies at the time, who knew a thing or two about addicting people to their products.

[lanforod]

If there is a single healthy thing people should do, it's try cut down on processed foods, especially UPFs.
It's more expensive, to be sure but your health is worth it.

[Victoria Watcher]

[Victoria Watcher]

 

 

$149,000

 

https://www.realtor....8978840/oak-bay

[Mike K.]

Lease is $4,000/month, or $100 per seat.

[Matt R.]

Is that the old Blighty’s space? That’s a great location.

[Victoria Watcher]

The best chefs are cool under pressure, and often thrive in unpredictable environments. But despite their steely resolve, many would shudder at the prospect of participating in a nationally-televised reality competition.

 

The warming lights of a kitchen? No problem. The glare of a TV studio, with cameras capturing every move and judges analyzing every ingredient? No thanks.

 

“I never thought I would be on a show like this,” said Victoria chef Nick Maharaj, 35, who will compete this year on Top Chef Canada, premiering Tuesday at 10 p.m. on the Flavour Network.

“In your brain, it’s not real until you get there. And when it starts, it’s like, ‘Holy s—, I’m doing this.’ ”

 

Maharaj, the head chef at popular Quadra Village restaurant Part and Parcel, certainly had a few misgivings about joining the upcoming 12th season of the reality hit, and wondered at times what he had gotten himself into by applying.

 

 

https://www.timescol...canada-11336003

 

 

 

I don't really follow these kinf of shows, but this sounds cool.   And this guys sounds alright.

 

 

 

 

 

 

Maharaj was born in Guelph and moved to Manitoba with his family when he was 10 years old. His first service industry job was at his uncle’s Caribbean restaurant in Winnipeg when he was 13 years old, which set him on his current path. He worked at a variety of Winnipeg restaurants before moving west to Tofino, for a job at The Pointe Restaurant at the Wickaninnish Inn.

 

He quickly transferred to Victoria, for a position at the former OLO restaurant near Chinatown, under head chef Carmen Ingham. “I felt like I wanted more,” Maharaj said of his decision to come to Victoria. “I was looking for anywhere I could go that would be a cool experience and be out of my element.”

Edited by Victoria Watcher, 14 October 2025 - 12:05 PM.

[Mike K.]

Proof that without liquor, we have no food and dining industry in BC.

How can we argue virtue on any front related to health and wellness, when BC is so addicted to alcohol as a society, supplied by the government that then turns around and claims so much of what they do as a government is for the health benefits and outcomes of our population?

Remember when Lana Popham spent more than $1,000 taxpayer dollars on alcohol at one sitting alone at a downtown Victoria restaurant, totalling an expense of $3,600?

We have a problem, if the dining industry is collapsing without alcohol sales, do we not?

[UDeMan]

How are all these halal restaurants surviving without alcohol sales?

They also need to buy halal food, which is more expensive as it's a smaller market.

I've never owned a restaurant, so maybe Matt can tell us how they are surviving.

[Mike K.]

They do not factor alcohol sales as a primary profit driver, and adapt their businesses accordingly, I suppose.

Restaurants by and large want to serve you as much liquor as possible, with food a necessity required by law, and even then, the rules have been significantly lifted around serving liquor absent of food or with very little food.

[aastra]

I'm reminded of something somebody said one time:

 

Shew not thy valiantness in wine; for wine hath destroyed many.

 

The furnace proveth the edge by dipping: so doth wine the hearts of the proud by drunkeness.

 

Wine is as good as life to a man, if it be drunk moderately: what life is then to a man that is without wine? for it was made to make men glad.

 

Wine measurably drunk and in season bringeth gladness of the heart, and cheerfulness of the mind:

 

But wine drunken with excess maketh bitterness of the mind, with brawling and quarrelling.

 

Drunkenness increaseth the rage of a fool till he offend: it diminisheth strength, and maketh wounds.

 

Rebuke not thy neighbour at the wine, and despise him not in his mirth: give him no despiteful words, and press not upon him with urging him to drink.