cook-em-all

How come we don't call it corned meat or smoked beef?

If the INAO bother you so much, insist to drink out of there Ridel glasses.

First of all, restaurants and Bars are not public property they are private property. Secondly, I do not know why the government does let the business owner decide whether they want a full non-smoking policy or not. The public can then choose what restaurant or bar they want to go to.

I second Beijing. Kids cam be found there at all hours.

I have also recently left NDG(and my endless visits to the Monkland Tavern) for the country life of Beaconsfield. For Shopping I like Adonis. For eating the best place I have been to so far is - Smoke Meat Petes.

I have a serious problem with buying salmon from any other country than Canada. I have used the Irish Biological salmon-whatever. Two questions: What the hell does Biological mean? Secondly, the Irish salmon is certified biological by who? Scams, scams, scams. We need to have a little faith in our own food supply. Bio/ Organic producers are in it for the money, not for the good of the public. It also bothers me that you have to be rich to enjoy these products, because the normal family has to buy non-organic/bio products.

I personally have no problem with farmed salmon. I don't see the problem with it.

Closed, and Mesquite has taken it's place.

http://www.caffeartigiano.com/

I find it incredible that St.Laurent street is considered a hard street to start up a business, and actually I don't buy it. It seems to me that where ever you decide to open, be it St.Laurent, Old Montreal, West-End, St.Denis or anywhere beyond or between real businessmen will do there research. Who can I expect to eat here, what are the demographics, what am I trying to sell. Are there really any easy streets to open a restaurant in Montreal, because if so PM me. The idea if you build it they will come is just not the case. I can only speak for Baila(the first restaurant in the MTL space). There were a myriad of reasons why it didn't work, primarilly the indecision by ownership to have clear idea of what they wanted. Specifically the age old question: is it a bar or a restaurant. I could go into details, but maybe that should be for another post 'When restaurants go wrong'. However, I will say that it never had a chance, and there wasn't much I could do about it(the ultimate motivation to control everything). Understanding your market and your business are the 2 most important factors in opening a restaurant. Ultimately, not enough experience or knowledge in these 2 areas are the principle reasons why restaurants fold. The anti-St.Laurent sentiment that exists has always baffled me. I always assumed it came from a mix of jealousy, ignorance and low self-esteem. Finally, with no clue who will be opening MTL, I wish them nothing but the best of luck. Although, as I always say luck has nothing to do with it.

I have recently moved to the west island, and I second the moyion of smoked meat Pete's. It is on par with any smoked meat anywhere. It is simply fantastic. I just have to discipline myself to go only once a month. Atmousphere is kind of cool also.

Horses seem pretty lean to me, I've never heard of cooking with horse fat. If anything horse is way too lean for my taste-It's like eating low grade beef.

Pots is 100% right. Your Stage is essentially your interview. There is a serious problem with the latest generation of culinary grads who seem to look at there stage as a bother. If you want a job in a pro kitchen, choose your stage wisely. If you get the stage you were looking for- make it count. Work as many hours as you can, bring enthusiasm, good attitude and work ethic and it will usaully translate into a job oppurtunity. Good luck.

In every review I have been involved in, either as a cook, chef and now owner there have been mistakes made by the critic-it is par for the course. Does it really matter if there are tiny errors. What matters most is if it (the review) is generally positive-and in this case it was. Congrats to Adamo,Dino, Edge, Luke Skywalker, James, The Lawyer, John and the entire team. There are some real pros working at OttO, and I personally would not expect anything less than topnotch cuisine from this Brigade.

I'm goin' on Sunday, I love bbq-a bit disappointed I can't have any beer, but I'm looking forward to it never the less. My daughter loves ribs.

Does anybody have a phone number for reservations?

For those of you who have not read the article My Webpage

I am not sure, but I think Bleu Raisin is closed.

I , would like to see Michel Ross, from Brunoise.

I enjoy using "tartufo macinato" from Domineco Olivieri. (Ground summer truffles, sunflower seed oil,salt & aromas) Info here...

Cheekycook, I am not going to defend, dispute or disspell any of your comments. However I take great offence in the notion that I dick people around with their reservations. I try very hard to accomadate everyone, unfortunately that is not always possible. I say no to people everyday, including customers who have frequented my restaurant more often than I can count, eat2much can attest to that. Zach Suhl Co-Owner of Brunoise

I just wanted to say that I had my wedding reception at Bice, five years ago. John Ledwell was the Chef at the time, the food was great. Gabriele made some beautiful raviolis, however he no longer works at Bice. The room is beautiful.

Boulangerie Spicee on Victoria near Mackenzie in Cote des Neiges.

I've recently read that employees will start pressure tactics, because the have been working without a collective bargaining agreement. I think employees are skeptical that the SAQ's new philosophy of wanting to increase profit will not include cuttting jobs and/or benefits.

Everything that is old is new again. The good thing from a Chef's point of view, they are good for food cost, look good, fairly exotic for the average joe, stores relatively well(espicially compared to berries). As a far as flavour, it is like rhubarb it needs help.