One site that has generated a lot of interest due to its highly visible location is the LUCiA Community development on Friendly Street just off 28th Avenue. For about seven years, the commercially zoned acre has been the main focus of architect Jan Fillinger and his wife and project manager Teri Reifer. Entrepreneur Mel Bankoff, who founded, built and sold Emerald Valley Kitchen, is a partner in the project and now resides in one of the completed units.
McDonald USA president Mike Andres said there are more changes on the way, and the company recognizes that than ever, people care about their food where it comes form, what goes into it and how it prepared. Is the latest bid by a food company aimed at easing consumers concerns about food safety and quality. Companies ranging from Subway and Pizza Hut, to General Mills and Tyson have promised changes like nixing meat from animals raised on antibiotics, cutting out potentially harmful ingredients and using eggs from cage free chickens..
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I loved the house special hand pulled ones, which were broad and flat and had a wheaty, satisfying firmness to them; they came in a light beef broth, with a few bits of meat and a passel of greens; the chili sauce and black vinegar on the table are worthy additions. But I also loved the robot sliced noodles with pickled cabbage and beef, which were even thicker and chewier but also ragged edged, as though they’d been cut with a hatchet, which, what the hell, robot? If you know Sun’s Kitchen, in Pacific Mall, or Scarborough’s Magic Noodle (or any number of hand pulled noodle shops that have begun springing up around town)the ones here will be familiar. Hence the market differentiation of the robot, a cynic might suppose.
