Hicks' Weekly Dish: The old and new in Vietnamese eateries, Pagolac and XO Bistro - what are the vietnamese dishes at restaurants

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Closed on Tuesday. to Fri. 11 a. m. to 11 p. m. (1 a. m. Fri. ) Sat. noon to 1:30 a. m. Sun. noon to 11 p. m.
Two restaurants, dinner for two without tips, taxes or drinks: $30 basic price;
The $45 outfit is "make new friends" but don't forget the old and the new "this is an interesting option for Vietnamese restaurants now ".
Long style-
Established in Canada. Canadian-
Chinese dishes, old and tired, are not easy to change and begin to fade in their 70 s or 80 s.
Just when Vietnamese restaurants are open to the left, right and center.
Since then, South Asia, Thailand and South Korea have spread like wildfire, but this is the story of another day.
This week, weekly dishes check the widening gap between the "modern" Vietnamese-two-year-
The ancient XO bistro bar and "tradition", the ancient Pagolac, have been operating in the same location of the Luon family in Chinatown for about 30 years.
I don't want to say that-it breaks my heart because there have been a lot of happy friends, family and colleagues gathering over the years at Pagolac-but at least for this outing the XO Bistro Bar has won.
Like many Chinatown restaurants, Pagolac's decor is not outstanding.
Its restaurant is still frozen in time and has not seen new paint work for decades. The menu is old.
Style, one page after another, 158 appetizers, beef soup, noodle soup, hot and sour soup, fan bowl, Rice Bowl, baked this, baked that.
Ordering from our pleasant and veteran servers is sorted by number. e.
#36. beef noodles with satay sauce.
The problem is food.
The spring roll is still great, but overall it's half as good as it's not remembered.
Traditionally Pagolac specializes in beef dishes-it still has full
The beef section on the menu, but no longer recommend full
Beef specials when 8 to 10 beef dishes are delivered to your table.
I think it's too strong for today's taste, but all-in Pagolac-beef specials.
Acknowledging the tradition of Pagolac, we ordered the well
Known for more than 36-beef, rice noodles and satay sauce for $15.
Very nice but very refreshing, like soup, need more spicy.
(The waiter pointed to the chili sauce on the table and said, "You want more heat . ".
"Just use these ".
The meat is broken like a burger.
The rice seafood (# 92A) in the vegetable hot pot is as boring as it is!
I 've been eating so tasteless shrimp, chewy squid and scallops for a long time-naked without a little seasoning.
It was also disappointing that 104 of scallops were served with celery and cashew nuts.
Some things are wrong when the main taste is water celery.
Lemon grass chicken performs better-two small breasts, always delicious and delicate lemon grass, plus other basic Vietnamese ingredients such as fish sauce, soy sauce, vinegar and sugar.
Things are fine, but just a few steps south of Rogers square on 103 Street, the contrast with XO Bistro & Bar is too big.
XO is as fashionable as they are.
It seeks a magical space, from lunch to dinner, which can be a bistro and then become a bar (with food) over the night ).
The decoration is highlighted in black paint, glass and mirror.
There are six big TVs on the wall, all with sports (if playing poker is a sport ).
The menu is magazine-
Like, very trendy, with good options but not overwhelming-30, not 158.
But the focus of the weekly dish is food.
XO's kitchen is better than Pagolac-the same price is $14 to $16.
The grilled pork and shrimp rice bowl package is delicious, although there are only two portions on the shrimp.
The fresh pork slices are ready.
Marinate with Vietnamese sauces, and then get a pleasant charcoal taste after a perfect barbecue.
Shrimp is also marinated with salt.
A little courage, fast-roasted.
It's delicious, but please eat two more shrimps.
At XO, the food sings fresh-nothing sits there, including the standard Vietnamese salad section in the rice bowl-marinated shredded carrots, cucumber pieces and lettuce are fresh --
Cut, give the taste and taste of the rice bowl, and have vitality from all aspects.
Is it old or new, probably a generation.
I suspect that the modern Vietnamese "bistro" was created by entrepreneurs who grew up in traditional Vietnamese restaurant families who realized that marketing/decor/atmosphere is just as important for food.