Thanks for the correction – I think I should get more sleep!

Regards,

RT

Well, actually, Cassandra penned the meat then the Martini Boys people in Toronto, never having visited the restaurant here in Vancouver, did the right thing – or should I say the usual thing and added what they thought was their input. Well, it turned out to be a pile of horseshit (as most of their ‘content’ is based on vast speculation) – it caught everyone’s attention including the marketing people at Pinkys … and they eventually changed it…. here’s the ORIGINAL that they published:

Pinky’s
Is the steakhouse dead? Has it melted like that poor Hershey’s Kiss left out in the hot, unrelenting sun? Not a chance. With some of the hottest openings being updated steakhouses – Kobe Club, Primehouse New York, Prime and Tangerine Supper Club – steak is indeed a global trend that has picked up Vancouver in its wake. Scott Morison (of the Browns Restaurant Group) has picked up on the scent, and has taken over the abandoned LK Dining space to create Yaletown’s latest spot – Pinky’s Steakhouse and Cocktail Bar.

In order to do this effectively, Yaletown style, he pulled in designer Julian Harris to rapidly transform the room into what they like to crypticly refer to as “…a woman’s steakhouse.”

The restaurant is pink to the hilt, almost to the point of the Pepto obsessed, which is good; but it’s not particularly inventive, and tends at times to be too pink just for the sake of being pink; pink chairs, chandeliers and lighting are scattered through the fleshy space.

Still, Yaletown is all about the atmosphere. And as with LK Dining before it, Pinky’s has atmosphere aplenty. Plush leather banquettes, bar seats that cradle even larger back ends, custom tiling and details such as the “ROCKSTAR” neon sign above the kitchen come together to give the room a “welcome to my parlour” kind of feel.

Executive Chef Frank Lu has put together a fairly template steakhouse menu. Think Dungeness crab cakes ($15), coconut crusted prawns ($12) or the house-smoked salmon ($12). And don’t forget your veggie sides. Add a spinach salad with sautéed mushrooms or perhaps the tomato and yellow beet salad to your carnivorous main. This is the year for decadence, not malnutrition.

While the hot contender for global-steakhouse chic is the wildly popular American Kobe and Wagyu filets, Pinkys menu sticks to the Certified Angus Beef variety. With two rib steaks on the card – wet-aged ribeye and an organic, dry-aged prime strip -

Dry-aged tends to be for the purist types, but I actually prefer wet-aged. And this version – wet-aged 21 days — is superb, with more texture than you usually get with a traditional steak, and a more subtle flavour that bespeaks a beefly quality. Other cuts – Sirloin, New York, filet, ribeye, medallions – are offered from 7-22 ounces, with traditional sides a la carte. Order up broccoli and cheese, scallop potatoes, beer battered onion rings and yam fries to share.

On the drink side of things, if Pinky’s is sub-titling itself a “cocktail bar”, I do think the program needs a little work to stand up to the level we have come to expect in this city. They’ve got a few classics listed, but it would be great to see more innovation. The wine program also has less listings than that of the other more pretentious steakhouses in town, but I can deal with this as the choices are wisely made. -C.A.

The sad thing here is that when Cassandra brought the vast discrepancies to their attention, she essentially got the middle finger from the MBO people. Way to move, folks!

Fact: The restaurant is NOT pink to the hilt. You can see photos on flickr, HERE.

Fact: PINKYS doesn’t use Angus beef… sorry, guys, you added that – Cassandra would know better.

That’s enough from me…