ArtistSeries
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Posts posted by ArtistSeries
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All depends on the final act. Such drama if Ramsay can bring her around after she has been edited into being the weak one.
I'm not sure that you can change that perception....
Should we start to taking bets on who will win?
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Fox TV, making the arrogant and stupid look.... well... arrogant and stupid
Collen Cleek, the cooking instructer just does not seem to clue-in and seems shameless about self-promotion... Her website is kind of amusing, in a pathetic way....
Owner Colleen Cleek is a Columnist for One Magazine writing Food For Thought and contributing recipes to several local news stations and publications, she is also the KETV-7 Local Food & Wine Expert and the Host of The Classy Gourmet Television show. Since its inception The Classy Gourmet has had a unique focus on business in the Omaha community, offering such services as; Team Building, Corporate Events, Private Events, Holiday Parties, and Boutique Catering. Our website is filled with delightful photographs, we hope you enjoy them as much as we do.
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So... because this is managed by Morentzo you have concluded that it is not worthy of eating at?
What if the food is really worth eating?
Given his track record, I'd be surprised... All sizzle no steak seems to be his motto...
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Excellent point... how often do you go back to the same restaurant weeks, months or years later, only to find the same menu... Producing a successful and often changing menu is tough work, and not typically the type of work load an exec chef would want to be continually experiencing. Creating 3-5 weekly specials seems the norm in the places that do provide some variation to their regular menu, but having a frequently changing menu is a job that can only be effectively pulled off by those with a passion for what they do, and are hands-on involved in the back end of the operation.
Should a restaurant’s menu not adapt with the availability of fresh local ingredients? “Simple, fresh” seems to be the mantra, so it should naturally follow that chefs adapt to that – and what is available. Our distinct seasons are perfect for menu changes. I’ve found that climate does affect what I’m graving.
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Hype?!??! No... Just glad to see someone out there bringing Bar-B-Que to a market void of anything worth a darn. We live in Quebec, a Province that typically calls rotisserie chicken Bar-B-Que... There is nothing Bar-B-Que about a rotisserie, except perhaps a place like Chalet that actually uses hardwood to smoke their chicken....
Perhaps this is not the worlds best Bar-B-Que, but there are precious few contenders in la belle province that actually put out anything that competes. Yes, it is honest food, I would say good food in most cases, Family friendly, yet, the cold beer and bar-b-que also has an appeal to the young adult crowd as well. I would not call it Tony Roma's, but then again, I would not position it at the other end of the spectrum and compare it to a place where your youngins' might end up being cooked and eaten like at Red Bones in Somerville Mass.
I have been smoking for over 25 years and I appreciate properly smoked food. These guys are the real deal. They know the difference between a proper smoking, and coating food with Creosote. Unfortunately many do not.
You are getting a plate of meat, and some sides. Fine Dining it is not.
Check it out yourself, tell us what you think.
I have checked - hence why I find them so-so.
My review would echo wattacetti's.
Can time improve this place? Yes.
As much as I'd like to find great sushi in Montreal, that seems next to impossible. The same seems to go for great B-B-Q....
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Having read the mixed review from Sarah Musgrave, I was very skeptical on my first visit, and actually brought up the concerns raised in the review with Steph (one of hte owners).... who proceeded to bring out a sampling of the Potato salad in question, and some just out of hthe smoker brisket. The potato salad was very good, and perfectly dressed. The brisket was juicy, tasty, not over smoked (usually the sign of a beginner) and had a perfect smoke ring.
I know that Steph N. has been fairly successful in the past with his menus mainly because they are middle of the road with hints of “higher” cuisine.
This seems more of a family-type restaurant. Honest food? Yes. Great food? No. There is a fair amount of hype around this place and frankly I am wondering about the amount of praise some seem to be giving it...
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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..
This was one of the weirdest posts I have ever read on eGullet.
For some reason, I understood that post...
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Unlike some, I don't find the SAQ overpriced compared with wine stores in the States.
I have to agree with you.
We have decent selection, good QC and prices.
I've been able to build good cellar that would have been more difficult elsewhere.
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If you go to the Queue and complain about prices, perhaps you should not have gone to the Queue.
The price is not an issue. The value of what you get is. I’ve eaten there often enough (reluctantly I may add). One does not go there to enjoy the food, one goes there to be “in”.
The experience of eating there is akin to an Outback steak house with better décor. It has never been memorable and has bordered on the awful. I expect some puffery in advertising from restaurants, but Queue seems to mistake it for quality – and worse actually believe their own tripe …
So you say they have “outed” Mrs. C. Wow,how childish of them. Did it make them feel good playing the role of a bully?
I can assure that I feel no “envy” towards Queue – it’s just a sub-par restaurant masquerading as a good steakhouse.
“It is a successful steak house that caters to a client base who appreciates the experience.”
Gee, the same can be said about “Baton Rouge” and “Scores” – it does not make them good. I don’t “hate” or “love” Queue de Cheval, it’s just not that enjoyable and leaves me indifferent.
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For what it's worth, QdC made Forbes list of ten most expensive restaurants in the world for 2007.
Just goes to prove the old adage about suckers....
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Hmm...I wonder if he'd cough up the money if I sent him a picture of myself.
I mean, talk about an easy way of making a few bucks...
Might depend on how.... uhmmm private it is....
I much prefer critics to remain anon...
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Although I have tasted much smoked meat over the years, I have never tried to make it. My own suspicion is that the most important consideration is not the oven, but the meat. I do recall that a few years ago a chef out in the Pacific Northwest, (was it Washington State or Vancouver ?) tried to come up with his own version and presented the process in great detail. If I were making it from scratch, I would start there.
To me, there is only one Schwartz's.
Bill Brownstein wrote a book and did try to explain the secret...
WHAT DISTINGUISHES SCHWARTZ'S FROM THE OTHER MONTREAL SMOKED MEAT JOINTS? First of all, says Brownstein, there's the fact that Schwartz's doesn't use artificial preservatives. Their briskets -- generally made with Alberta beef -- are prepared in the old style. They marinate in a secret mixture of herbs and spices for 10 to 14 days, then spend a working day in the original smoker that founder Reuben Schwartz installed in the restaurant in 1928.But even with the recipe -- which may have been leaked to competing St. Laurent Boulevard deli The Main by a disgruntled employee decades ago -- it is unlikely anyone would be able to replicate Schwartz's exact taste. That's because of the Schmutz Factor, according to Brownstein. The 80-year build-up of fat and spices in the restaurant's smokehouse gives the briskets a unique flavour that can't be copied.
http://www.canada.com/cityguides/montreal/...bf883ab6&k=2257
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So I just wanted to begin a thread about QC beer. What's your favourite, what's your overall impression of Quebec beers and how widely available are they? I've reviewed lots of QC beers on my site. So far my favourites are (in no particular order):
Blanche de Chambly, Unibroue
Logique Bio organic
Coup de Grisou, RJ
St Ambroise Oatmeal Stout
Boreale Blanche
Quebec beer - microbrews are readily available for me.
I've found the microbrews in Quebec to be some of the best in the world but am always pleased when I travel in to the U.S. and discover new beers that are great.
I enjoy Blanche de Chambly in the summertime but favour St Ambroise offerings overall. I love Cheval at the Pub but not in bottles...
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I think the producers were thinking "one more week of the cute "nanny" "
Or elevating someone who will be remembered for picking out of the garbage..
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Not so much junk food, but a real bagel (feels like they make it with cement) from St.Viateur or Fairmount… Schwartz's smoke meat is always a treat for me (call it a guilty pleasure).
From "Au pied de cochon", the "poutine with foie gras" and the "pouding chomeur"....
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I actually work in a wine shop in NYC and I plan on bringing some bottles up there. Any idea on how many is too much to cross the border with?
I'm not sure how it works for Americans bringing wine with them... sorry.
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When on a budget, I like to go to bring your own wine restaurants. Unlike some other cities, there are no corking fees. This of course would mean that you shop before hand at a SAQ (state run liquor store), selection varies per store but you can find some good wine at a decent price.
While not exactly in your area, I do like Yoyo and Le Pegase as BYOB places. Montreal has many BYOB restaurants, I’m sure some may have other suggestions.
Mister Steer is an American style burger joint – while the burgers look homemade, it’s nothing out of the ordinary. For something a little different, in the same style, I’d try La Parise (302 Ontario Est). If you go to La Parise, there a nice Whisky Bar close by called “L’Ile Noir”.
Le Soubise – Some nights are better than others. Not a real consistent place. I find it expensive for what you get. YMMV.
Actuel – Last time I was there, I found it average – maybe I’m getting pickier in my old age.
Ambience wise, L’Entrecôte Saint-Jean is appreciated by some, but the menu limited. It’s a French styled bistro that serves steak and fries (entrecote and fries). Meat is okay, but not fine dining by any stretch. (Note have not been in a few years)
There is a place on Crescent that is a little different (not being a overt tourist trap) called Devi. They serve Indian food.
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Thanks fedelst.
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Could this be sour grapes? I’ve eaten many times at Queue de Cheval on business and was disappointed everytime. Sure the restaurant is popular with some, but it is hardly my first choice.
While I don’t agree with much of what Ms. Chesterman writes, there is still a level of impartiality that does come through. If anything, she is not harsh enough.
While I agree that she does seem to have her favorites, I find it perplexing that some would find Queue de Cheval above average.
One wonders if the article is trying to criticize Ms. Chesterman or somehow try to elevate its perceived restaurant standing.
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It's my mistake. The highest score is four stars.
While enjoyable, I’m not certain that Toque is beyond reproach. In the article, Leslie does find a few faults with the restaurant (deserts in particular: The only slight off-note came with dessert…. I pucker just thinking about it…. I can’t say it’s a dessert I’d ever dream about).
Yes the Gazette give out a 4 star as the top rating – I’d assumed that since not all was perfect she was rating out of five. Also, in my defense, I was still wondering why the Gazette now does not rate wines but “try to capture in my tasting notes my impressions of the wine…” and goes to quote Robert Parker as a justification for this…
Apologies all around (and I’ll try to focus more next time)
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I see that Lesley C. has reviewed Toque for the Montreal Gazette (July 14th, 2007) giving it a deserved 4 stars (out of five).
While the praise is well deserved (especially for the lamb), I often wonder why I prefer a few other spots in Montreal.
There is a natural tendency to maybe judge a little harshly the supposedly top restaurant in Montreal. In term of “world class”, Toque is there but often I seem to have a more enjoyment at a few other spots. Is it my expectations? I don’t think so. I would argue that because they are so consistent and reliable that I’ve taken them for granted. Now is that such a bad thing?
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I must have missed how GR demeaned Rock? Anyone care to refresh me memory.
Also, this show is getting dumber by the week, the act is getting old. I fast forwarded though most of it.
Rock was sent to fetch the garbage at the photo shoot....
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CMON! That's a spoiler. Thanks a lot.
Sorry about that.
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Thanks to all that responded.
Looks like I will be going to Norten's or Bertoldis (some else suggested them) AND getting serious about wetstones... Great another obsession in my life
Tom Colicchio's new Coke Commercial
in Food Media & Arts
Posted
I think it was well done.
I see nothing wrong with poking fun at food fads. Let's face it, many of us have been served meals that resembled architecture projects, used the technique of the day (wood planks anyone?) or have used exotic ingredients when all that was required to satisfy was good tasting food.
That said, I find the taste of Diet Coke to be insipid and watery compared to the "full sugar" version... and wonder what demographic they are targeting with that commercial....