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iharrison

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    R.I.P. Murray Klein

    in New York: Dining

    Posted

    The face of Zabar's passes away at 84.

    I felt a tremendous sense of nostalgia as I read about Murray Klein and his life and legacy at Zabar's. It brought me back to my childhood, when I would visit similar Jewish delicatessens in my hometown of Montreal like Waldman's and Warsaw's with my dear Bubbie. I knew of Klein and wish I could have kibbitzed with him over some smoked sable, our shoes covered in sawdust.

    Does anyone have any fond memories of Klein and Zabar's that they would care to share here?

    Now that Brunoise is dead...

    in Eastern Canada: Dining

    Posted

    In addition to ownership of course, I assume some the Brunoise staff is at Brasserie Brunoise across from the Bell Centre.

    Personally I think the reason the "casual quality" restaurants in Montreal get so much pub - especially here in this forum - is that they represent the best of what the city has to offer right now. Or is that just the bias of those of us who frequent eGullet?

    Despite my love of Joe Beef, Liverpool House and Au Pied de Cochon, I disagree that Montreal is more and more about casual dining. Brontë, Le Club Chasse et Pêche and Nuances - to name a few of the best - are alive and well. And hotel restaurants like Renoir, Aix and yes, The Beaver Club, still have that air of sophistication about them, despite recent efforts to draw a wider range of clientele.

    Heck, a friend of mine had a business dinner in the wine cellar at Rib 'n' Reef last week and told me it was one of the best meals he ever had in the city ... a throwback experience with professional table-side service to boot.

    And they may be in Laval but Le Mitoyen and Derrière Les Fagots are two other examples of fine dining establishments that are more substance than style. But if you like style, Bice and Cavalli still pack them in too.

    I think all this casual restaurant trend talk is overblown. Do I think our best and most enjoyable restaurants are of this ilk at present? Yes.

    But Montreal has room for everyone. This forum represents a tiny minority of viewpoints. I still know a lot of people who want to dress up, hit the town and go to Moishe's or Queue de Cheval for a fat steak.

    Liverpool

    in Eastern Canada: Dining

    Posted

    Expecting the worst, I walk in with a skeptical attitude about what we are about to experience. I feel sorry for my poor guest as he did not see this coming.. Poor Carl merely thought this was a dinner between 2 friends. Yet, within minutes of arriving, he sees that I have actually got him involved in a challenge. Me the Skeptic versus a restaurant that I am convinced won't cut it, despite what the world thinks.

    Your post is cryptic and at best, hostile.

    I have had several stellar meals at Liverpool House over the past two months. In my opinion, it proves night in and night out to be the perfect foil to Joe Beef and as a regular patron at both, it has become obvious to me that neither has cannibalized the other. The quality and service at Joe Beef is better than ever and both restaurants are full whenever I sit at the bar or walk by - and as a Little Burgundy resident I do so frequently.

    Look ... Dave, Fred and Allison have done a terrific job revitalizing a once moribund strip of Notre-Dame with two unique, unpretentious restaurants that do nothing but serve great food in a casual, convivial environment. They and their staff work tirelessly, work long, hard hours and have an infectious love and enthusiasm for what they do.

    I've seldom seen a restaurant, let alone two, that inspire such loyalty among patrons. People simply love being there. If you're not one of them, don't go. Stay away and spare us the bile. It's obnoxious.

    Liverpool

    in Eastern Canada: Dining

    Posted · Edited by iharrison (log)

    why is it called liverpool house serving italian?

    just a curious question

    N.B. The River Cafe in London is one of the best Italian restaurants in the world.

    Just because the food has an Italian bent does not mean the name has to have "La Trattoria" in the title ... :wink:

    Dining on Sundays & Mondays

    in Eastern Canada: Dining

    Posted

    I'll be in Montreal Sunday and Monday, need a place for dinner each night.  One night bistro would be nice, anything interesting for the other night.  I wanted to try - at last - Le Club Chasse et Peche or Joe Beef - both closed.  Also Brunoise, etc., etc.  Thank for any ideas.

    Au Pied de Cochon

    L'Express

    "Real" Vietnamese?

    in Eastern Canada: Dining

    Posted

    I'm surprised Ru du Nam wasn't mentioned in this thread. The Notre-Dame/Charlevoix resto offers some of the best Vietnamese cuisine in the city. It's not Pho Bac cheap but it's as authentic as anything else. The space is ultra charming and just adjacent is a little shop full of Southeast Asian knick-knacks, dinnerware, tea sets etc. Really lovely.

    I ate there tonight for the first time in two years and it was just as good as ever. Hue beer, comforting ginger congee, papaya shrimp salad, tamarind shrimp, sauteed garlic beef, rice paper rouleaux assortment ... very good, healthful, tasty and satisfying.

    Garde-Manger

    in Eastern Canada: Dining

    Posted

    Hi,

    Has anyone been to eat at Garde Manger Restaurant recently?  I'm thinking of going on a Saturday night for a birthday party. We're going to be a party of about eight, 27-32 year old girls. I'm looking for a bit of a bar scene after dinner (Maybe similar to St-Laurent St, but better food & better...)

    Do you think Garde Manger would be a good choice?

    I've heard it's a great 5a7 place, but what about for a Saturday night dinner?

    Any suggestions or comments would be greatly apreciated.

    Thank you,

    Victoria

    P.S. Bil's my boyfriend he said it was o.k. to use his account, hope it's o.k with eveyone  :)

    G-M is perfect for what you want. Keep in mind though, it is purposely ANTI-St. Laurent, as in completely unpretentious and casual, no bottle service requirements or any of that bs.

    I doubt you can get a res for 8 on a Saturday at this point. Good luck.

    L'Atelier

    in Eastern Canada: Dining

    Posted

    has anyone been here recently? i have a reservation for the 23rd, and my Mom is coming all the way from Nova Scotia ( :biggrin:  :laugh: ) to see me and eat at this place.

    seriously, i'm wondering what their winter menu is like, if anyone can endorse or recommend staying away from any particular dishes, etc. thanks in advance~! i very much appreciate the weblink to the menu, but in all likelihood, that menu will not be the same when we go...

    I ate there last week with a large group and we had every dish on the menu. The food was still wonderful and the wine service is superb.

    "Au Pied de Cochon"...the book

    in Cookbooks & References

    Posted

    I am soooo bummed.. the site to order the book only ships to canada and the US!

    I will email them directly instead of trying to order online!

    I WANT THIS

    divina, The Cookbook Store in Toronto is now carrying Au Pied de Cauchon (I bought it at the restaurant a couple of weeks ago; it IS amazing, as is the restaurant!).

    Here's a link to The Cookbook Store http://www.cook-book.com/media/index.html#top

    I'm sure they'll mail it anywhere.

    So will Archambault. For $15 cheaper too.

    Montreal fish markets / sushi grade

    in Eastern Canada: Cooking & Baking

    Posted

    I second the idea to freeze the fish. The best omokase freeze their tuna, sometimes for months.

    I had a wonderful dinner last April at Yasuda in New York, second perhaps only to Masa, and spoke at length with Yasuda himself about this very subject. He "ages" all of his tuna this way.

    I have heard that Masa does the same.

    That, of course, a matter of taste, but anyways I'm doubt they meant to use home freezer for that purpose.

    AFAIK, tuna frozen almost instantly and kept under -40C stays as good as it gets - assuming right conditions for thawing. But I'm seriously doubt it can be reproduced at home without the proper equipment.

    True. You do need a first rate commercial freezer. Yasuda has a custom freezer for this very purpose.

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