MaeveH

Sweet potato cheesecake! Wow... I'd be tempted to nip to GnR just for that. But I'm sure Watershed's pecan delights will be a fine finish to what I anticipate will be a fine meal. Thanks for all the recs, gastronomically and non. I'll report on my meal when I return from my travels! hasta pronto, Maeve

Wow. Watershed looks like a winner! (PoBoys! I've always wanted to try one. to a Canadian they're as mythical as a unicorn...) I must admit to being tempted by Horseradish, but I suspect if airport security really is as horrendous as you say it is, I'd best err on the side of caution and stay closer to my flight. Other than the little shops, is there anything else I might see around Decatur? I'll be getting on a long flight and would like a bit of a hoof about beforehand. I appreciate all your input! You Southerners know how to make a gal welcome. Maeve

Hello all, Sorry if this is a repeat-type question, but I can't seem to find what I'm looking for in the threads... My husband and I will be in Atlanta for 6 hours on a stopover from Montreal to Peru. We're hoping to pop into town from the airport for lunch, and would love suggestions as to where to go. I certainly don't want to pigeonhole Atlanta cuisine, but I do want to try something I can't get in Montreal, where we have many fine restaurants (french, ital, asian, etc). Anything southern, nouveau southern? Or please do direct me to threads/websites that might help. Thanks very much in advance! Maeve

Not sure I'd say Pho New York is my fave, except by default (I haven't tried many places and when I'm in the area I usually eat Chinese). But I do like the anise in the beef soup, and that you can sometimes get quite a bit of tendon. I plan on checking out the Vietnamese joints around Jean Talon sometime soon (including Pho Nam Do, thanks Skunkbunny). I also remember a place on St Catherine having a good 7 course beef meal -- perhaps their soup's good, too?

What are your opinions on Pho Bang New York?

Le Tartarin has moved to the Jean Talon area, not sure where exactly. I'll miss having them in my 'hood. Prince Noir owner Michel Boulais sold mostly quarter horse, a smaller breed with a higher muscle to bone ratio, which meant more meat. He told me that race horses are also well oxygenated, the muscles are full of glycogen, which makes for more-efficient energy absorption (body-builders love it as it's absorbed in one hour compared to four hours for beef -- this also has something to do with the horse having just one stomach, can't remember the details) and a sweeter meat. He said the older the horse, the tastier, although foal is preferred in Italy. The horse tartare at Continental's not bad, last I had it there (better than the beef). Never did get a chance to try Tartarin's tartare, but am perpetually on the lookout for horse.

In my limited cannoli experience, San Marco (1581 Jean-Talon E., 727-5401) is best. They fill the tubes on the spot so they don't get soggy.

Hello all, my first posting here. I've been happily lurking for a bit. Steve's right about Toman. Robert, his son, had been working there since he was 15 and was dreading the new Concordia building going up and blocking the sunlight. I think he was also getting a bit tired of the biz, but by god he turned out some divine sweet stuff. I remember some gooey chocolate things. When his Dad died I think he figured the time was right to close. His Dad had some pretty entertaining tales about the old country, wish I remembered half of them. Maeve