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Everything posted by eat2much

  1. The only real recommendation is to read up on the boards (and in the book) about dishes which pique your curiosity and order accordingly. Another valuable tip would be to eat as little as possible the day before and day of your reservation and then order more than you need so that you can sample a greater variety. Enjoy!
  2. This could be the worst thing to come from Canada since Celine Dion!
  3. Unless you start drinking more or stop buying ageworthy wines you might have bought too small a unit for your needs.
  4. IMHO any unit with a capacity of 100 bottles or less will fill up before you know it. Better to shoot for a 200 + bottle unit even if it sounds huge at present.
  5. I have a 220 bottle Vintage Keeper which retails for about $1200. I have had the unit for close to ten years without any problems (except for a blown compressor that they happily replaced). It has some open space at the bottom which is great for magnums or other large formats. see their website at www.vintagekeeper.com
  6. It is indeed part of the Moishe's family. The atmosphere is fun and the food is good. I wish them all the best in the new location.
  7. It is the new project of Pete Morentzos of Queue de Cheval, MBco, & Trinity.
  8. If I am not mistaken the former chef from Paesano opened up Restaurant La Gioconda on Decarie. You could always contact them and ask for the recipe: contact@lagioconda.ca
  9. try posting on the Toronto, Ontario, and Central Canada board...
  10. Wouldn't it be nice to live in a world where everyone gets a perfect meal rather than only those who look like the restaurant critic?
  11. I'm not sure how it works for Americans bringing wine with them... sorry. ← Two bottles per adult.
  12. They usually have them at the fish store at the Atwater market.
  13. While it is nice to think that the customer is always right, the reality is that the customer is often wrong. While it might not be up to the customer to be responsible for the restaurants finances, the owners have to watch the bottom line. Whether the person who answered the phone said "thank you for calling" or "screw you" the fact remains that the restaurant got screwed.
  14. There are many high end restaurants in NYC that take your credit card info and if you cancel at the last minute they will wham you. Joe Beef likely had to turn down a number of people who called earlier in the week or the same day because they were reserving that table for YOU! Perhaps whoever answered the phone wasn't as diplomatic as he could have been but you must realize that your cancellation probably DID cost them $200.00 APDC is on a busy restaurant street and likely gets far more walk-in traffic than a destination spot such as Joe Beef.
  15. Price range varies. The "original" Brunoise has a prix fixe menu whereas the Brasserie is a la carte. Salads and starters were mostly below $10 and mains range from the high 'teens to high twenties. It can be considerably less expensive for those who only want to order a salad or a main course.
  16. I stopped by for a quick bite after work. I sat at the bar and enjoyed a 1/2 dozen oysters followed by a lovely frisee aux lardons salad and then the macaroni & cheese gratin. I had the beignets with caramel sauce for desert. This should prove to be an excellent spot for lunch for those who work around the Tour IBM or CGI and an ideal spot for a good dinner before heading off to the Bell Centre. Best of luck to Zack, Michel and Marc-Andre.
  17. I ate there a couple of times and left hungry (as did my companions). I think that, despite the quality of the offerings, the combination of high prices and meagre portions left many people without the desire to return.
  18. Methinks orangewasabi is referring to the Calphalon Culinary Center which is in Toronto.
  19. You just can't please all the people all the time. Carnivores found the menu lacking in the "meat and potatoes" department. When I went there shortly after the opening four of us dropped almost $100 each and three out of four could have stopped at Harveys for a burger on the way home.
  20. I see no reason why Zagat's guide should not be every bit as useful as the Montreal Mirror's Best Of Montreal issue
  21. The last time I ate there was with a friend from Toronto. When it came time to take our order, our waitress who was a stunning Amazon hiked up her mini skirt to retrieve a pen from a garter belt to write down the order. I realized then that despite having some great meals when David M. was the chef, Globe has never really been about the food.
  22. "Cooking for Mr. Latte: A Food Lover's Courtship, with Recipes" is one of Amanda Hessers' books. below is a review nicked from Amazon.com Cooking for Mr. Latte is a delightfully modern dating story, recipes included. It's the true story of the courtship between Amanda Hesser, a food writer for The New York Times and author of the award-winning cookbook The Cook and the Gardener, and writer Tad Friend, the titular Mr. Latte. Most of the book was written in installments for the New York Times Magazine, but fans of Hesser's writing will be happy to know that there are plenty of new stories and recipes to justify picking up the book version. Her tale ends happily ever after, but has enough ups and downs to keep it interesting. And it's not all about Mr. Latte. Ever wonder what it's like to eat out with foodie guru Jeffrey Steingarten? Chances are you guessed wrong. Food is an important aspect of Hesser's life (though it wasn't for Mr. Latte when they met, making for some of the downs in the ups and downs), but it's not until you notice how seamlessly Hesser weaves her meals into her story that you realize how much of our lives and our memories revolve around food. By the time you get to the recipes, you've already salivated over the dishes and become emotionally attached to them. From her mother's Chocolate Dump-It Cake to the Ginger Duck her future mother-in-law made the first time they met, you'll love that Hesser pays such close attention and generously shares the recipes. Filled with everything from old-fashioned treats from her grandmother's kitchen to dishes from some of New York's hottest dining spots, this is one entertaining read that is sure to end up in your kitchen.
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