I’ve decided this will be my last review of White Goose. Am I bored? No. Has their quality fallen? Of course not. But talking and posting about White Goose Bistro by this point is like walking up to random strangers and discussing how awesome Star Wars is. I mean everyone gets it, we’re all on the same page. It’s one of those natural laws we accept as fact. Grass is green; water is wet; sky is blue; women have secrets; White Goose is an amazing restaurant. In my recent article covering the Northern Taste challenge, I compared head chef Ryan Cyre to Thannos from Guardians of the Galaxy. White Goose had the best table at the recent Summerfest Taste Pavilion and won the recent BCNE Northern Taste Challenge. My recent visit to their actual restaurant was marked by a visit by actor Ron Perlman and celebrity chef/author Bob Blumer. And even with those eminent patrons, Ryan still made a point to approach my table personally to discuss a dish I had ordered. There are great chefs in Prince George—fact—but I have yet to find one with the passion for food like Ryan. He lives and breathes good food. I doubt he sweats sweat; more likely he sweats béchamel sauce…which…admittedly sounds disgusting, but you get my point. And he gathers around him colleagues that match his passion, that strive for that high quality. This includes his sister, running front of house, who could also be a better baker than him. In a previous review I had mentioned that White Goose was a revolutionary experience for such a small town, nailing a coffin in the accusation that restaurants in Prince George cannot be and should not be critiqued on the same grounds as those in Vancouver and that local restaurants can never hope to achieve the echelon of quality boasted by the likes of celebrity chefs and Michelin star establishments in larger cities. I also mentioned that White Goose should be that special place you take your loved one for birthdays and anniversaries, and not where you take a girl you met the day before on your first date. It’s a foodie’s heaven, and when I die far in the future from, hopefully, a failed heart after a night of constant debauchery on my 99th birthday, and I gain the Matrix-like ability to construct my own heaven like Robin Williams in What Dreams May Come (great, now I’m sad), there will be a spot where a White Goose will sprout…because it wouldn’t be a heaven without it. And that would be the end of it, a proper close to the review, but I love gushing about the food. I started with the grilled polenta served with a mouth-watering porcini mushroom reduction and followed that with seared tuna with grilled risotto. The main was also fringed by a fistful of spring beans, which I usually don’t finish but totally cleaned up. There was a dessert, I remember, but didn’t take a photo of it, chocolate cake with butter pecan sauce I believe. Now don’t get me wrong, I still love North 54 and Twisted Cork, but I plan my year around the days I can save up for White Goose. It’s just worth it. And returning back to the Star Wars metaphor, sure, every year films get made that win best picture Oscars, and that’s all good, but Star Wars is just…well…Star Wars. …unless JJ Abrams screws it up…which he totally could. Just saying.