The former Tamami space will be reinvented as ulla - yes, that's lower case. Pronounced, ooh - la, the restaurant will be headed up by chef Brad Holmes and his partner Sahara, both with extensive Vancouver and Victoria restaurant experience.
The theme will be modern westcoast, using great local ingredients with balance of sea and land-based fare and some vegan and vegetarian options.
Hopefully opening sometime in June.
God damn it, when are we getting a Bonanza back? When they left, they said they would be back. I might write a strongly worded letter to corporate HQ and demand they fulfill their promise.
I mean really, how can this be beat?
Buffets at the restaurants are typically divided into four different sections:
* Salad bar: Contains fruits, several premade salads, as well as an array of ingredients with which patrons can build their own salad.
* Hot food bar: Has a variety of side dishes such as green bean casserole, mashed potatoes, and rice pilaf, as well as several entree items not included on the menu, such as fried chicken, grouper and meatloaf.
* Soup bar: Each restaurant offers several different soups to choose from, along with an assortment of crackers.
* Dessert bar: The dessert bar features all you can eat soft-serve ice cream with appropriate toppings, as well as desserts such as apple crisp, Jello and bread pudding.
1976 saw the addition of the Salad Bar to the steakhouses, then an easy-to-maintain and hugely lucrative draw to restaurant operations.
Prior to 1984, restaurants did not have the hot food bar; instead using a long salad bar referred to as "The World's Biggest, Best Salad Buffet", as advertised on TV personally by then-company-president Gerald Office. Then the company rolled out the "Hot Spot" soup and salad buffet, which for a short time facilitated the addition of a breakfast daypart, in selected locations.
Some "Bonanza" restaurants' salad bars were also notable in having a large wedge of cheddar cheese customers would slice pieces off.