iharrison
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Posts posted by iharrison
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So what do we think of the lineup this year? Impressive on paper ... Dan Barber, Daniel Boulud, Gray Kunz, Will Goldfarb, et al.
Paul Liebrandt is back in town, which is nice to see.
I wonder if Laurent "BLT" Tourondel will pump out any $62 burgers.
Two observations. Raza has four events and Barber is at Decca77. The former is of no consequence and make what you will of the latter.
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SAQ prices for Burgundy are impressive!
The selection is really good and the service is really good.
Look at the LCBO web-site, SAQ got way more fine wines.
I need a good burger! I am always at Holt eating their sandwiches!
La Paryse ... how could I forget? Best burger joint in town.
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New tea house in Old Montreal, on St. Sulpice.
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Momesso's does not serve a meatball sub, you must be thinking about their sausage sub.
Indeed.
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which restaurants stock pile bottled water, dry goods, candles, blankets, and batteries?
which restaurants have bomb shelters?
Similarly, which restaurant Maitre'd will plunge an EpiPen in my quadricep in the event I go into anaphylactic shock from a bad mussel?
This is information I need to know!
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Go see Tri on Laurier Est and ask him nicely who his purveyor his.
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Which restaurants have a generator? can be interesting to know in the future I guess.Hotel restaurants like Renoir, Verses, S et al most likely have generators.
Random question!
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When I was a kid my mom would take me to the now defunct Deli City on the Main, just up from Schwartz's (why is it nobody can spell that?) for karnatzel and a stuffed chicken sandwich. God knows what was in that deli meat but man, ignorance was bliss.
Lafleur's was another greasy favourite growing up ... the one in Ville St. Pierre near the entrance to the 20. Those fries just love to soak up vinegar and ketchup. Not necessarily in that order.
The original Brown Derby in Snowdon was classic. The breakfast was so key, especially with those little challah rolls they would put on the table and the smoked meat "bacon". Yum.
A good Dilallo burger.
A meatball sub at Momesso's on Upper Lachine.
La Binerie.
Cote-St-Luc BBQ.
The cheesecake at Ben's.
Damn I'm hungry. I think I'll go to La Banquise for a poutine right about now.
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Not so fast Ian.
There are a lot of other people out there working the tea beat and Camellia isn't necessarily for everyone (my boss went there recently and found it too serious), or nearby in all cases. This summer I found another nice tea shop on Laurier called Esprit de The at 112 Laurier W. Thay also have a new line of tea chocolates from Christophe Morel. Very nice.
You're absolutely right ... Esprit is a nice shop.
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Don't even bother going anywhere else.
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I was watching Laura making the apps and they were gorgeous as you can see with this tomato salad.
Great report OG ... I will just respectfully point out that the talented young lady on apps is named Donna - not Laura.
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I just bought the new PDC cookbook from a local shop. I noticed that it's not available at amazon and the like so I'll post a review shortly for the benefit of out ot towners...
Do it in Food Media & News ... there's a running thread about the book there.
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Press conference next Tuesday at 14h 30 at the InterContinental Hotel to announce the lineup.
Les chefs participant a la 8e édition du Festival seront présents pour l'occasion.
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I am very sad to have heard that Les Chevres will be closing. I understand that stelios will be heading to Cube. What of Patrice? Can anyone dissect what happened?
I am very confused to see all these things said about me. I have never met anyone from the cube administration and was never approached in any manner by that restaurant. I have heard that rumor before and i can confirm that it isn't true. I really wonder where it comes from... You can still find me every night at Les Chèvres.
Stelio Perombelon
Still Cheffff
Les Chèvres
Way to set the record straight Chef!
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Gotta love Tastet. He has an impeccable sense of timing.
Hope the food is as good as their website song choice
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On 5637 Parc between St. Viateur and Bernard.
I have not been but I approve of the song choice for the incomplete website ... Sinnerman by Nina Simone.
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They serve it in the same clay bowl as the cipaille. The cassoulet is chock full of white haricot beans, quite saucy and porky. A confited duck leg was immersed in the bowl and sticking out rather nicely.
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Skip the jacket and tie places and go to Joe Beef ... ask them in advance if they still have truffles.
Hell, I had delicious slivers of white truffle at APdC this past Sunday in the boudin app. Sick.
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I had the cassoulet last night ... wow.
Leftovers in the fridge
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I really liked Snowden a lot.. For me it reminded me of a Deli in my hometown.. The smells of chicken soup even at 830 in the morning were a good sign.. I prefer it to Shwartz's.. But when I have photos and time I will do a whole review and an explanation as to why..
Thanks to our waitress at Joe Beef, she told us to go to Fromagerie Hamel
Fortunately our counter guy did speak English to us, unfortunately he was only working there a month.. I dont think he had much experience before he got his job there.. But because of there policy to encourage tasting before you buy, we did really well.. Our first cheese we purchased was the beautiful triple cream. A Bourgnone of some kind.. Next we purchased a huge like 20 dollar block of Parm.. Then we bought a Blue Goat/Cow Cheese which was really strong.. Then we bought this super creamy Roquefort, obviously we got about three bags of Curds or Squeeky Cheese.. (I bought the cookbook at Pied de Cochon and will be making the Foie Gras Poutin
) Then there was this cheese that has won several awards.. Divers Au Poids?And I got this one cheese from France that was very Winey..The name escapes me but it had a moderately strong taste of wine.It was the Tomme Savoie Au Marc.. I plan on doing a detailed review of Joe and Pig Foot
.. I have taken pictures and will post with in the next couple of days..Thank you for the great report Daniel! Beautiful pictures.
I just hope your preference for Snowdon Deli over Schwartz's had more to do with ambiance, the pickles, the service, hell, the salami and eggs ... anything but the smoked meat.
Be careful with your spelling of Poutine. "Poutin" is awfully close to "putain" ...
Montreal fish markets / sushi grade
in Eastern Canada: Cooking & Baking
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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.