mcmillan

what a joke....

Mainly french wines? Would you be able to define cheap a little better..... ? ← french, australia, very little us on that night. lots of wines from s. america and spain/chile/arg/other latino places david is not really a wine guru but he enjoys good stuff. btw he looks v. happy with his new place not cranky and miserable like i used to see him at globe and rosalie. strange that tehre are no french fries on the menu but i forgot to ask david why. in time i hope they get a proper sommelier or maybe just consult with one. the placeis so small there is no room for a big wine cellar. from globe you would think there would be more cali cult cabs but there was not even one that night. i think they are aiming at the common man and keep it all v. democratic with good wines good prices. a good place maybe to learn about new wine regions for value wines. many wines at $40 most at $50 a few at $60 very few above $80 there is a special stash of secret wines you can ask for. wierd stuff from spain. they will also take special requests for wines if there is somethign you want and are regular coustomer seghesio zinfandel at $60 there was la fleur de petrus at $120. this is crazy because at the saq it is $100! dominique portet $60 jp moeix pomerol $50 some burgundy in the $50-$60 range, i had a glass and was not impressed something from stellenbosch, SA right now there is nothign special on thee wine list but i think in time they will add more wines. keep in mind the winelist it changes all the time based on what david is cooking and serving. i hope that when carswell and jfl and other wine gurus go there we will have more reviews of people that know the wines of burgundy and south america and spain. these regions are not for me. the wine list is not bad for such a new resto; but i do not know if this will be a place for real wine gurus. this is for david and fred to decide! i am curious to see lesley's review of the place. ←

joey your such a putz,how could you be so stupid as to wish harm to a few young men,getting in debt to start a new project on a hard street with lots of competition,im very disapointed in you,i always thought you were a smart kid til now, shame on you for wishing ill thoughts on them.........i wish for your dreams and projects to come through ,this city needs positive thinkers......

no liqour license as of yet,tavern steve went for lunch today said very good....deep fried pickles?it should be a month before they get their licence but they are open for food...they have 90 seats in that place.....amazing.should be fun

im sorry but ive read through this quickly,i dont really understand where this is going ,what wines do you all want to import? ,unless something very limited or very abnormal i can usually find it in the system,i think this is the problem,as a restauranteur i deal with wine agents that have product lists that are updated every week (in most cases),my dad for example, must deal with the saq direct, he rarely meets agents unless he goes to wine shows wich he doesnt,what i feel everybody needs is acess to the agents and there portfolios,there is a guide published every year by l association quebecoise des agences de vins ,bieres et spiritueux,you can order this guide at 722 4510,it lists all agents and all the wines in their portfolios,you can call them ask them when what is coming in and for the most part if you buy by the 6 or 12 can get the agent to deliver the private import wines from their portfolios directly to your home,the book is roughly 200 pages and is very useful to me everyday,it is updated every year,i hope this can help some people with their quest for good juice,wine is only a beverage made from grapes,dont look to deep into it..........

the clos la chance is repd in montreal by societe roucet call david doucet 892 5192,the other i dont know...

sorry for the sh**ty response,was as well morgon celebrity nite,yum,starrin les belles huitres beausoleil...........les plus belles sont les petites.........delicous,and eric was pounding out the best lookin sandwiches ive seen in a while.......

i had a bet with eric that we could pack the place at nite,i shucked 300 oysters with fred,we were packed from 5 to 9.00,and sold 36 bottles of wine total,kinda proud ,eric lost the bet,its on thursdays now , mine was a limited monthly appearance,talked with stelio he ,he might be next,a couple a weeks from now...those people are usually home at 5 30,now they will hustle later,great vibe for a once a week wine bar,starring rosalie bread..............

to abg ,the saq is just following suit to north american trends ,the wine and spirits buisness has evolved since the 80 s all over the world ,spend a half hour on the saq website then half an hour on the lcbo site,its shocking.....

gallo would be an excellent example of a good depanneur wine,ay least i trust its origin,and i know its made with grapes...in a buisness where wine and alcohol are 50% of my sales the saq makes it fully complicated to keep a full alcohol and wine cellar,it takes people years to build up enough knowledge and relationships to find everything you need to keep a diverse selection in house,regular product is one thing then theres specialty product ,then new releases,then the relationships with minimum 5 to 15 private importers,and as well trying to figure out wich agent represents wich product,the billing is a nightmare ,delivery so sketchy,then the private import billing...this is a breif description of the nightmare they put restaurants through....i could go on for,on the other hand you always know where you stand with the other 50% your food purveyors....

i dont beleive that these wines are close to modest,are not simple but very complicated as they reek of lab coat and beeker assembly,are very hard to drink ,they are maybe convenient,if you were a bum or a wino

i just sent the editor a good one, rantin and ravin...

the high sulphur,the powdered tanins,the added sugar,the chaptalization,the massive spraying of high yeild volume wine vineyards,the oak chips,the powdered acidity,the cheap corks,the sulphites....its just not wholesome...

it has always bothered me that they can make up fake chateaus or market the wines to look like they are new world or from a specific country but are not,why can i not buy a mondavi woodbridge at the supermaket?or a cheap penfold or beringer product,or jus real italian coop jug wine with a screw top....?this does not wash in the rest of canada or the states,i can buy beringer merlot at a mobil gas station in vermont .... why could i not buy the canadian mission hill merlot they talk about today ..?it just seems so fake ,misleading ,dishonest..its clearly false advertising on many of the products ,especially whats in the supermarkets....malcolms article cleary says the wines are ok,grow some balls and fight for whats right,all wine writers are terrified of the saq,or are in their pockets, im sure ,imean i know malcolm gets a couple of free trips a year,for writting this crap....from the monopoly saq

i made sure to cut out all the depanneur wine articles and pictures from todays gazette so i can line the bottom of my cats litter box with them,all depanneur wine bottled here with misleading labels taste about as good as what my cat does in his litter box, so i beleive thats the best place for tired old malcolm andersons eye opening 3 page large picture expose into the lamentable practice of the saq controlling this market,shame on you

wow,this has been highly entertaining,this thread is like a good trailer park boys episode,and i love identifilers portrayal of my sweaty gino partner angelo,hilarious,ill make sure he reads it...and to the guys i dont know,ace ,culatello,all i have to say is wow ,your outstanding...thanx for this

robert you screwed up, admit it.................?ill be waiting for my scathing review now for opening my mouth............

lortie and beauchemin,i rest my case,..................blah

cluny ?what the.....its alright at best,gimme a break ...........there goes en routes credibility.......and i know the van in tofino,did i say gimme a break?i agree with the top part though.......

ive been to the wine bar bu a couple atimes very cool,check it out ,the end

leave me out of your desserts thing,i run two bistros,i do standard good desserts,thats all, i think if i were to eat desserts i would want patrice at les chevres to cook for me, hes a maniacal little sweet tooth harry potter...

thats mr dave to you.............

he is either serious ,or an idiot....have you any common sense young man?

sounds like gurus bitter hes cookin,or bitter about money,dont forget your livin my dream buddy,i wish i was in your shoes some times ,when i see zack and michel i cant help to be a little envious of them,they have accomplished and you have as well what alot of chefs and cooks dream off, the small serious restaurant driven by a solid chef and his team and partners you get along with is what we aspire too ,the big machines i and fred work in are sometimes very trying on the nerves,we dont choose not to cook we are eventually forced too as our obligations are multiplied....the grass is always greener......................

when i say il cuisine ,it means il cuisine biens ,that above all he cooks extremely well,despite everything else.........im comin to see you on teusday stelio,ill call you though ....i want you to try the sausage my mother made ......