Tartine

...is located at 253 West 11th Street in NYC's West Village.

They offer a great prix fixe weekend brunch - $14.95 and includes orange juice and coffee or tea.

"J" had the Eggs Benedict with roasted potatoes.

I had the Grilled Salmon Sandwich on Seven Grain roll with tomato, arugula, portabello mushroom, honey ginger & shallot mayonaise with roasted potatoes and hollandaise sauce.

We topped it off with two of their delicious desserts:

Mixed berry cobbler with vanilla ice cream and a giant chocolate macaron with chocolate ganache and vanilla ice cream ($6.50/each).

Prospect Point Cafe - Vancouver

...is located in Vancouver's Stanley Park at 2099 Beach Avenue.

I had a lemonade (CA$3), warm salad salmon (CA$18.99) and a dish of maple ice cream (CA$4).

The view is spectacular (it's the highest point in Stanley Park) and the food is pretty good too.

Market - Vancouver

...located in the Shangri-La Hotel at 1115 Albani Street offers a 3 course prix fixe lunch for CA$32.

I started with a homemade cherry yuzu soda and the dungeness crab cake appetizer - which was good, pure crab meat without filling.

For my entree I had the wild salmon with truffle mashed potatoes and sugar snap peas. The salmon was the pinkest color I had ever seen.

And for dessert - chocolate pudding with candied violets.

Cafe Zaiya

I frequent this cafe located on the 2nd floor of a Japanese book store on Sixth Avenue and 41st Street across from NYC's Bryant Park.

One of today's lunch specials was the salmon bento box served with white rice, pickled vegetables and tofu. A very good deal for $4.99 (includes tax) with a bottle of water, hot tea or coffee.

Bocuse d'Or USA Winner

James Kent, sous chef at Eleven Madison Park, will represent the United States next year at the Bocuse d'Or. Kent, with commis Tom Allan, also of EMP. Kent bested eleven other chefs this weekend at the U.S. finals competition at the CIA in Hyde Park.

Kent's winning menu is below.
Chef Kent's Scottish “Label Rouge” Salmon Pavé with Leeks, Osetra Cavier and Sauce Fumet Blanc was elegantly garnished with the following: Roulade with Alaskan King Crab, Relish of Cucumber and Meyer Lemon; Chilled Mousse with Tartare and Roe; Pickled Heirloom Beets with Crème Fraiche, Dill and Black Pepper. The fish was provided by Scottish Quality Salmon.

For his lamb platter, Chef Kent presented Elysian Fields Farm Spring Lamb: Bacon Wrapped Saddle with Piquillo Peppers and Provençale Herbes; Vol-Au-Vent of Braised Gigot with Sweetbreads and Preserved Lemon; Zucchini with Lynnhaven Chèvre Frais and Mint; Tart of Tomato Confit with Basil, Niçoise Olives and Fromage Blanc. The lamb was provided by The American Lamb Board.