eat2much

Not sure how we got so off topic but for the record, Angelo was wearing a lovely leather jacket ce soir and yes there was a gentleman of "a certain age" with a nubile young lass parked at the bar.

We had to fire the Keebler elves because they wanted to experiment...

That Chef Boyardee, he sure knew how to cook!

While I am not neither an anorexic supermodel or a cokehead, I do enjoy good food. My kids aged 9 and 11 also have a sense of what is good and what is not. While I am sure that restaurants like Baton Rouge, Guido & Angelina's, etc. are profitable concerns, even my kids refuse to eat that crap. I don't know who you are or what brand of pickle is wedged up your backside but relax and take a deep breath. Perhaps you have something to add but might I suggest a reasoned argument rather than a stream of consciousness type rant.

Try to find a bottle of Lagavullin 25 yr old...... Fantastic (but very potent...57 1/2% alcohol content). A litle goes a long way.

If it is any consolation, I bet that the poutine in San Fransisco's Chinatown sucks!

bingo!

I don't want to make any accusations but when you think about it long enough you come to only one conclusion about why they insist on cash. Forget about any excuses that the drones at the counter give you and think about it for a while.

The sushi in the bag is very good indeed but the "cash only" thing is what I find very sleazy. There is no acceptable reason why they cannot accept credit cards for take out. The issue is not so minor if you are entertaining clients at your office and want to charge the sushi to your expense account.

Hmmm, sucker that I am I bought 2 cases at a relatively reasonable $41 Cdn (approx $26 US at the time) based on the WS recommendation. Is it worth holding or should I start drinking it in order to free up space in the wine cellar?

Without going into too much detail about my objections to their takeout policy, I am not talking about the 70 sushi concept but rather the appearance of an ATM in the lobby. I have done takeout at numerous sushi restaurants but have never encountered the problems faced at Koji's.

While I have never had rancid fish at Koji's, I never found their sushi to be out of this world either. Their sleazy take-out policy was what finally stopped me from going.

Hmmm, and how would this be any different from a place like Koji's?

I find that the best way to be dissapointed by the Pinot Noir is to mistake the bottle for a bottle of Pinot Gris or Reisling from the same producer and then pop it in the fridge before going to work. Really bad cold but improves to sub par when at room temperature....

Come to think about it, in all the years that I have heard glowing reports about the delicious bartenders, waitresses, and/or diners at Buonanotte, nobody has ever mentioned the food as being particularly noteworthy. Yet somehow, they must be doing something right so perhaps there would be a way of giving this type of establishment 3 or 4 stars in a review and mention, in passing, something to the effect of "oh yeah, they also serve food for those who want to eat in addition to ogle (or being ogled). Just kidding, of course.

I'll glady second Lesleys' vote on the Panna Cotta at Brunoise!

Buy the Gazette today.....annual roundup of cooking classes around the island...

Without going into detail, the Kaizen crew will not see another penny of my hard earned money (at least not for take-out). If you don't know why, ask anyone who has tried take-out there.

I've had worse cups of coffee in my day. The reason that I hate Starbucks is their use of the idiotic terms Vente and Grande. Maybe I'm old fashioned but I prefer to use the terms "small, medium, or large" and to be "corrected" by a teenaged coffee "expert" bugs the crap out of me. Of course, if the employees at my local Starbucks looked anything like the girls in the Playboy spread I might be willing to compromise.

The St. Laurent and Tremblant locations are now closed but McGill College and Laval branches are still open.

sadly yes, but then again they also sell the McArab or whatever it is called over in the Middle East.

Sadly, in most of today's smoked meat, most of the "spices" come from the chemical companies rather than the spice markets. Few if any restaurants actually smoke their own briskets (regardless of what they tell their customers) but rather purchase them in bulk from producers such as Lesters or Schneiders, etc.

That's easy, it because they're baked by elves! Actually it might have something to do with the way that they are boiled prior to baking and are lighter and more airy than NY or Toronto bagels

I would also add that the Montreal Mirro is more likely read by a younger (student?) audience who might lack the worldiness and the dollars to sample the offerings of Globe and Pied de Cochon (the fries were wonderfull there hier soir...love that mustard mayonaise).

Dunn's, Ben's, and Nickels are blasphemous! Lesters and Snowdon deli are pretty good, but as much as I enjoy the occasional smoked meat sandwich with fries, Cafe Fereirra on a bad day is light years beyond even the best sandwich in town.