maxanon

ooh boy. In the absence of Hockey, its good to see the rivalry has not died and people still are willing to go into the boards. I guess we can all agree to disagree at best.

I think that question is so subjective that its difficult to answer. On who's opinion is it? I don't always agree with critics (or even familiar suggestions), so I take it with a grain of salt. They all have some great restos and seom stinkers. Its a fact for all cities. Just because there are more restos available doesn't make it a mecca, just a highly populated city (or a city with higher dispoosable income).

I thought it looked odd. Is the resto still okay? I'm hoping for another foray this week.

I have a few friends in Vancouver who rave over it. I'm definitely going to try it out, please keep us informed.

What are you willing to spend?

Lesley, I apologise for editorialising, but that was my perceived gist of your dismissal of the critics. My not using my real name has more to do with security than with credibility (ever have someone from the web show up at your door? well I have, I don't want that to happen again). Someone posting a real name does not lend instant credibility. Your function as a known critic lends you instant credibility (when you use your press byline name) and a resulting captive audience. When you write something people automatically associate it with your professional capacity/expertise. Its the reason why you don't reveal your identity when you visit restos. I enjoy reading your reviews and articles in the Gazette (and the vast majority of your posts) and if you do a quick search there is some content from your articles posted on the site (some, even by you and with editorial comments). I find them a resource and welcome them. However, these board is rife with "opinionated foodies" and with that will come criticism. Is anything ever perfect, and if it is isn't celebrated here? Nobody said that montreal as a whole sucks when it comes to food supplies, they're pointing out what's lacking. If you don't like the cynics then point out alternatives (as some in this thread have) or maybe sources that people may have missed. I find that the greatest resource of the boards (when I was in NYC for a month, I scoured their local boards for sources and found them easily). May I ask what you respond to people who say that resto critics are too demanding and negative about the montreal scene?

Some of my best meals in this city (and in most cities) is when the chef uses an abundance of local ingredients. I love tasting great local food, but the price to the no-wholesale buyer is prohibitive. Availability is related to supply and demand. It stands to reason that the majority of the public does not cook with high quality ingredients at home and so do not demand it. We make do with GOOD ingredients. The same goes for wine (gasp). If there was a great demand then the SAQ may buy more (they realise this since they only buy limited quantities of new things). But this is probably related to the high cost of the goods and that our median income is so low. The cost is related to the risk the importer is taking (although the high cost of commodity items is ghastly). If they get great demand then the price will surely drop (a little at least). There are some things that are lacking in Montreal in terms of ingredients and I usually fix that with road trips and coolers. I think there is a place for a higher end food market. Most probably not in the city proper, but where the median income is higher amongst a greater population (crossing fingers for the West Island). ============ There seems to be 3 distinct groups in this section, those that criticise, those that hate criticism and those that read all with interest. It seems that the people who can't take criticism shouldn't be participating since the theme of the thread is a criticism of the assortment of food stuff available to the general public. Telling people to move away if they don't like it seems very obtuse, since one cannot hope to improve unless one questions the status quo. This is made all the more ironic when a professional critic tells people to shut their gob.

I couldn't imagine paying that much. I hope those wines were a real bargain to start with. Would it have been easier to fly to upper NY/Maine then drive through one of the smaller border posts? The extra cost (~3000$) would probably be worth the hassle (and the plane tickets are less expensive). There's something to be said about government monopolies. They get all levels to help them. As an aside, I think the CSN was a bad choice as they need to restart negotiations real quick to make up for all the lost time. Those poor workers were hoping for a quick win and didn't realise that the new boss is a little tougher nut to crack. The SAQ has nothing to lose as they've proven that they can handle the christmas rush. The next challenge will be a long ways off.

Make it really simple. Keep up to date menus (with prices hopefully) and some pictures (of the dining space and food). Have a clear contact section (address, phone, hours, etc). Flash is useful to protect images and can be an easy way to upload frequently changed menus (the manager just puts a text file in a folder). But you can lose a lot of customers if its difficult to load. It should be accessible on a 56K line and also include a mobile version (for business people using blackberries and Pocket PCs). No music and flashy text. Keep it classy and in theme with the resto (try to use similar colour schemes etc). Test on older browsers and for 800X600 screens.

I would assume that its not the unions that are worried but the gov't themselves. If they loosen their stranglehold (a lot of people want drinkable table wine and there are some varieties in the deps) and the masses realise that the booze at the deps are okay (it would be one of those "don't ask, don't tell") then they'll be in trouble. They would lose their competitive advantage.

I passed by a few SAQ's this week and the picketers look like a sorry bunch. My heart is going out to them as they must realise that their most important bargaining chip, the holidays, are gone. I think that the SAQ may be able to get concessions from the unions now. I've been to the LCBO and one needs to know what they want because getting suggestions are not an option. Prices are slightly lower and in some cases it was faster for me to drive out there than to wait in lines. I wonder if the SAQ will pull back some of the supermarket stock once the strike is over.

I think the fact that the area is starting to turn into a ghetto doesn't help the concept. When I used to live in the are I loved the Faubourg, but now that Concordia is taking over the joint and that the income bracket is shrinking in that zone (post Forum) the idea is a bust. They could make it a boutique shopping type of thing (but the insanity of parking in the area definitely hurts it). I'm not sure, maybe a Walmart? (joking).

I have no problems crossing the picket lines, since they are a monopoly and its my only source. The fact that people want their booze keeps them employed. Public sentiment never runs really high when you're trying to deny a vice (indulgence?). I find the line-ups a hassle but generally the staff is more friendly than normal. The fact that they're able still make over 75% of normal revenues tell the SAQ that they really don't need to negotiate. Once the holiday season ends they won't need as much staff and they can wait the union out. However, there are some wines only at certain stores that are closed that I would like to get my hands on, but I guess I can wait until the new year.

How was it?

when's the official press release coming out?

Hello, With great trepidation I'm moving west and feel out of place. I need to find great places for the essentials. I used to live in NDG and would easily go to the"city" for essentials in fruit, bread, cheese, meat etc. Can anyone give me a heads up where I can find comparable merchants? I'm not against going east, its just that when I feel the need for a quick stop to for an indulgance, I would prefer the convenience of buying in the area. thanks, Max.

You're not alone gus, I really like the show. I'm willing to forgive the lemons, since most of the episodes are a guilty pleasure.

I also know how you feel. I's a shame that they lost a customer due to a lack of sense, but I guess they're not too worried. I always hate these situations. Especially when you go back. Every little negative thing looks like it was done on purpose (the timing of the servings, the food) and it gnaws at you. No worries, its their loss.

Closed? I had some just a month ago from there and didn't see any signs of closing. That's too bad. Now I need to find a new place

I agree Rex. Cachaça is cheaper (almost) than water in Brasil. But, I guess it could be considered a specialty. I can only imagine the mark-up.

thank J, I guess I should be posting this is carswell's SAQre Bleu! thread, but I think if they don't order it, then they shouldn't bar others from selling it. I've tried Martinik and it doesn't have the kick. Alas, once the SAQ realises that there's more to alcohol than wine (and wine/vodka coolers) then I'll stop purchasing outside the province. I guess I'll hound my local store for more info. Thanks again for the heads up.

I thought I saw it before. I usually get them from NYC, but I was wondering if there was a local source. Ahh, the beauties of the monopoly. thanks for the info.

Hello, Do you know of a source in Montreal (or close by) that sells Cachaça? Its derived from sugar-cane. I looked at the saq site (and lcbo) and couldn't find it. Thanks, max

I guess the issue is that the possibility of storing (in the traditional position) a particular bottle is taken away from the buyer. Still, I don't really enjoy those corks, sometimes the fifth bottle become a little difficult to open. I'm surprised at the 3 day figure. I would liken my experience as closer to 3 hours (after first pour).

Hello, I was wondering if anyone was familiar with this label? If so, can you tell me how you procured it? I'm having some difficulty finding it in Montreal. vinyard site Thanks, Max