Diner on 93rd

THE PEOPLE:

Sonja The Owner (albeit part owner,) is very nice and approachable. Also the co-owner of Peace Country Meats. Although the menu claims local supplies the term "local" doesn't necessarily mean organic or antibiotic-free.

Amber The Server was very nice and prompt with table-side service. I didn't quite trust her to give me a knowledgable item description or suggestion. I wouldn't be surprised if wait staff was simply hired and not educated regarding menu items. When I was hired as a waitress my training was at least two weeks, requiring to know every menu item, how it was prepared, knowing every ingredient in every item and guess what else? I tasted everything. My previous employer took hiring very seriously. Turnover was very low. The outcome? A well educated seller. I represented the food, the company, the entire place. I was part of the experience for the guest. Pretty important aspect.

Both ladies were dressed in business attire, definitely not what I expected for a laid-back diner place. I felt the staff was overdressed for the type of restaurant. 'Diner' does not denote dress pants. Diner means khakis. Denim. Sneakers. Maybe a little flannel if you're feeling adventerous. While they looked nice and put together, the clothing seemed out of place. I felt underdressed as the guest.

This restaurant is very clean. Bonus!

THE PLACE:

More seating, less walls than previous Fish Place. No drop-in TOGO but there is call ahead. No take out menu. "We're on Facebook." Ah, but people like to take something home with them. Maybe I'm not always connecting my hip to the internet. Paper isn't going out of style anytime soon. Create a take home menu.

Fresh potted flowers in window sills. Pictures of old style diners. Ambience is a combination of Garden and Diner. Slightly odd.

I can still see the kitchen. Cover it up. I don't want to see bucket of silverware or cups of children's crayons. Those sights are for the staff, not the guest. Unless the kitchen is part of the restaurant's "look" (i.e. open concept…which Diner on 93rd definitely is not…) make sure it's not seen. It is an eyesore.

Menu size: Perfect! Finally a place that GETS the concept "Less is More."

THE FOOD:

My favorite food things:

Bucket of fries is served in an actual bucket. Very nice touch. Cut from giant potatoes, a generous sized fry for the bite. Unless you scarf the fries down, the morsels on the bucket bottom will be slightly soggy.

Battered fish. Light. Excellent crisp. Flaky.

Homemade tartar sauce. Diced pickles. Light. Lemony. Herby. While my spouse consumes condiments for the sake of eating, I only enjoy them with something. I made an exception for the remainder of D93's tartar sauce. I finished it off and even dipped some fries in it. It was that good. I hate coleslaw. Hate! However, I enjoyed d93rds. Light. Not overbearing. Enjoyable. I'd order this again and again.

Chewy homemade burger bun. Distinct flavours throughout burger. Wholeness. A burger that you'd make yourself at home. Nothing frozen or preserved here. Absolutely worth a repeat experience.

**You won't get that "I'm eating a frozen slash premade meal sick feeling" at this joint. Portions are nice. Not giant, but not puny either. You'll feel like you're eating a restaurant meal and paying decent restaurant prices. I didn't feel ripped off.

Onion soup looked and tasted like there was a hint of BBQ sauce lingering. Not my favorite. Onion soup should be salty and onioney and cheesey and beefy. Not bbqey.

Southern Fried Chicken has a nice crisp, dipped in buttermillk before frying and the aftertaste is a slight hint of cayenne pepper. Nothing to make you sweat, just to cause you to remember the chicken. All dark meat.

Chicken Pot Pie was an interesting visual presentation. Rubbery chicken, yet an overall complimentary dish. Nothing special. House dressing is light, not burdened with oils and preservatives. Hints of lemon and freshness. Delicious.

OVERALL: Somewhere between B+ and A-

Would I recommend this place? Yup. Homemade is the main characteristic Diner has in its favor. Lose that and it's game over.

Would Diner on 93rd be the first in mind should I desire a night out? Not sure.

Diner on 93rd (near Blockbuster)

9508 93 Ave

Fort St. John

Hours: 11-8pm M-TH(possibly later in the summer)

11-9 F/S

250.785.7344

less is more, right?

Remember what I said about menu size?

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From RestaurantOwner.com - February 15, 2011
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Is It Time to Streamline Your Menu?

Independent restaurants are notorious for adding new menu items
but not retiring any for fear of not having someone´s favorite.
This often leads to a bloated menu with more variety but a
kitchen that is needlessly complex with lots of recipes and
inventory items.

For example, here is the appetizer section of a RestaurantOwner.
com member containing the following 11 items:

- Quesadillas
- Beer Battered Cheese
- Potato Skins
- Chicken Wings
- Grilled Chicken Strips
- Deluxe Nachos
- Vegetable Platter
- Buffalo Fries
- Onion Rings
- Stuffed Mushrooms
- Western Sampler

A quick analysis revealed that the 4 top selling appetizers made
up nearly 70% of the total appetizer sales. They decided to
eliminate several of the slowest selling appetizers especially
those that required products that weren't used in any other
menu items.

The result was the elimination of 4 appetizers and several
products from inventory that were no longer needed. Their
appetizer sales, didn't skip a beat and they received only a few
comments from customers who asked about a missing menu item.

Sometimes deciding what to take off your menu is just as
important as deciding what to add.

Streamlining your menu can result in tighter focus on your core
menu offerings (that you want do to exceptionally well), less
inventory on the shelf, a more efficient kitchen and less prep.
Fewer choices can also make it easier to steer customers to select
the items you really want them to buy.