aprilized

heh...that may just be tha case : ) (the pretty waitresses that is...) I myself, wasn't there that night. I work days, so it wasn't anything personal for me; it's a team thing. I don't see it as a huge deal necessarily ,except for dessert, which was somewhat upsetting to me personally (if in fact he only ordered a scoop of ice cream and nothing else) and I don't even work pastry. Notwithstanding I think it's a positive review genearally and I hope he returns again soon...

With all due respect...tartare has been a staple at upscales for at least 2 decades. Having to eat a few of them a week is neither here nor there imo. A small notebook would have allowed him to keep his tartars in order, if that was the case. Seeing as critics can make or break, I don't feel that confusion, misinformation or simple sloppiness on their part is acceptable, especially for such a respected paper. If the shoe was on the other foot and the establishment showed it was this confused or unprofessional while serving this partciular customer, Montrealers would read about it in black and white with no exuses accepted. As we all know, everyone makes mistakes on ocassion, but we have to hold all parties involved in food service to the same standards; which often times isn't the case for restaurants that might have some imperfection plated and served to a critic.

thanks much : )

Happy you liked it... All the cooks, chefs and managers worked very hard on that party. I'm personally very happy about the standard we set that night and the feedback's been very good. Thanks :) April

I work as a cook at Otto, the new resto at the W hotel in Old Montreal. I was off on last Saturday but I heard that Phillipe Molee (sic?), food critic from Le Devoir stopped by to check us out that night. We opened for business 3 days prior and I'm wondering how long food critics usually wait before trying out a new restaurant to critique. Post if you know of any standard... thanks April