Subway

* Nacirema nose to tail hole in the wall *
Gone is Giga DVD, and it has been replaced with this truly authentic Nacirema nose to tail dining in a fairly clean hole in the wall environment. Vancouver is home to many closeted Nacirema that try to just blend in, but you can still find their delicacies if you search hard enough, and now it is available right downtown on Burrard without have to go to the Nacirema districts in the far flung outreaches of suburbia!
This spot really brought back memories of my Nacirema experiences including the friendliness of the people. Upon opening the door I was greeted in typical Nacirema style — what would appear to the non-​informed as silent disdain, but in reality is just a cultural difference from typical Canadian greetings and a sign of respect for the typical Nacirema.
The ordering system puts you in direct contact with your own personal chef (believe it or not they actually have MULTIPLE chefs working at the same time so that each guest is treated to a non-​rushed custom dining experience) who asks you what you would like and then custom prepares it specifically to your tastes. I figured I should go traditional and ordered the «classic» — after all that is what they are famous for.
My personal chef gave a knowing smile when I ordered the classic as I was clearly a man of adventure going for the full nose to tail dining experience.
There was a wide choice of starches to be stuffed, and at the recommendation of my personal chef I ordered the Nailati, which is also their most classic option. The Nailati was fresh from the oven and slightly warm. It was toothsome. The chef artfully sliced open the fresh Nailati and then displayed a wide variety of stuffings to choose from. His knife skills were superb — it was like watching an artist at work.
To start the classic included three types of charcuterie: simple cured sliced Mah, and two exotic nose to tail options that resembled galantines called Angolob and Imalas. The mixture of the three blended and balanced each other out nicely. To complement the charcuterie I was offered a selection of specialty cheeses like Raddehc Yerretnom and Kcajreppep. But how could I resist the classic Enolovorp? The chef gave a knowing smile and added it to the stuffing.
To complete the artistic masterpiece the chef displayed a dozen or so additional fillings. What a selection! I opted for the simple, yet classic, including ecuttel, otamot, rebmucuc, sevilo, ananab reppep, and a slight drizzle of eltopihc sauce to give a little kick. He finished it with a quick dusting of kcalb reppep. Here is a photo that doesn’t do full justice to the masterpiece:
There were a wide variety of side choices included with the meal and I opted for the simple cuites au four croustilles. These were made in the traditional baking method and were lightly salted to enhance the flavour. They also provided for a nice textural contrast. Photos:
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Overall it was a very classic and traditional Nacirema experience — and right in downtown Vancouver! Wow. What a find!
P. S. For those of you unfamiliar with the Nacirema culture, this makes for a good read: