+
Restaurants & Bars

The Strange Relic called The Brave Bull's House of Steaks --- Vancouver, pics

fmed | Jun 1, 200807:35 PM     21

If David Lynch were a restauranteur, this is the kind of place he would run.

Many of you Vancouverites have probably driven by this place at Hastings and Clark, but have never considered dining there. The signs outside the building advertise steaks for $8.95. So is it worth the time to eat there? It depends on what you are looking for. If you are looking for a great steak, keep driving. If you are looking for a strange, Lynchian parallel universe....then this is the place for you.

The restaurant is run by old Chinese couple who are both in their 70's. The lady owner who served us explained in her broken English the they kept their 1991 prices because they were too lazy to change the signage outside. The restaurant's clientele is made up mainly of regulars who live in this area. They are an odd mix of truckers, tattooed longshoremen, prostitutes, and slumming hipsters.

The food...well, let's just say it isn't worth discussing....but since this is a food board...The Salad is bagged iceberg lettuce mix. You get a choice of bottled dressing...I opted for Italian. You also get a choice of soup: beef barley and cream of mushroom - both canned. I chose cream of mushroom. My friend had the steak and I had prime rib. The gravy was an odd grey colour and tasted like powdered gravy cut with flour. The beef was definiely Prime or AAA....it might be beef down into the "B" grades. The meals come with a foil-covered baked potato...with the requisite Bacon Bits.

The food was edible...but with such places such as the Argo (steak for $10 Rib Eye), Stella's ($12 Steak Frites), or even the Hamilton Street Grill ($12? Hanger Steak), there really isn't a reason to this far downmarket to save three or four bucks....unless of course you are really after the ambiance.

Photos: http://picasaweb.google.com/gustibus....

Want to stay up to date with this post? Sign Up Now ›

Recommended from Chowhound

What Makes a Wine 'Dry?'
Explainers

What Makes a Wine 'Dry?'

by Pamela Vachon | If you are any self-proclaimed lover of wine, it is likely that you have used the term “dry” to describe...

16 Sweet and Savory Recipes for a Baller March Madness Party
Entertaining

16 Sweet and Savory Recipes for a Baller March Madness Party

by Sarah Spigelman Richter, Amy Sowder, and Jen Wheeler | Time to get crazy, people—March Madness is here! Scream at your players, cry at the lost chances...

9 Reasons Why Bisquick Is the Most Versatile Ingredient in Your Kitchen
Recipe Round-Ups

9 Reasons Why Bisquick Is the Most Versatile Ingredient in Your Kitchen

by Mijon Zulu | I need to confess something and please don’t judge. I mean, if anything, Chowhound is the place where...

15 Quick and Easy Meals You Can Make in an Instant Pot
Recipe Round-Ups

15 Quick and Easy Meals You Can Make in an Instant Pot

by Toniann Pasqueralle | The Instant Pot has got to be one of the most convenient things ever invented. It’s a slow cooker...

Get fresh food news delivered to your inbox

Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.

See what's new!

View latest discussions ›