maxanon

On topic: Yelena: What made you think the bread was a day old? Did you talk t your waiter? I normally avoid BYOBs, I've had some bad meals (perhaps my choice of wine wasn't ideal for the place) and some great ones but its not my thing. Maybe a website that had suggestions for possible bottles would change my mind. I find that improper wine can ruin a meal. Off Topic: I agree that some of Yelena's (Helen?) reviews were a little odd (maybe she wants to be a resto critic), but they're her opinion. Her facts are a little off and that's my biggest contention. She doesn't use qualifiers, but makes bold statements. It can be misleading, but the astute reader would know that these are opinions/conjecture/personal experience. But, they're her opinion. If Yelena gets it wrong, then address it. I'm sure she'd be glad to hear it. If she thought that the bread was a day old, it tells me that she wasn't happy. From a previous post, it seems like she was planning one big meal on her trip and Anise was chosen. It seems like she likes it but it didn't live up to the hype. I agree that it can be vexatious to see someone rip a (beloved?) resto, but that's what these boards are for. If there's an honest mistake (or a wrong attitude) the other readers/writers should correct/guide and if all else fails the admins ban. I've said it in the past, a lot of people don't have the luxury of visiting a place multiple times, or dine out very often. So, if their first impression is an unhappy one, it will most probably be their last (and they'll tell their friends).

I'm going to add my sometimes myopic viewpoint. I would think calling a place a bistro/brasserie has something to do with economics and the resto scene in Montreal. This will probably make this a thread hijack, but I digress... I've noticed that most montrealers shy away from places that you have to dress up for. Its been a long time that I've encountered a resto that a jacket/tie required policy that was unwavering. Yes, people are going to trill that are some that exists, but they're the exception. And the number that have slackened or removed that policy probably outnumber those that still exist. We're not shy about plunking down 3 to 4 figures on a meal. But if you say that my short-sleeve polo and dockers with mocs is not dressy then I'm not interested (or I'll think twice). So, long post short. I think that people might see it as a stigma to have to go to a resto (only for special occasions?) but its much easier to go to a bistro/brasserie. IMO, they're equivalent. A sign board does not define the resto, the food/ambience does. If I plunk down a couple of Bordens (before vices) on a meal for 2 then I won't call it a bistro.

Yeah, that makes more sense. I guess I misheard. Sorry about the confusion.

Just wanted to say that I ate at Le Convivial last night and I really enjoyed it. It's where the old Le Transition used to be (on Sherbrooke west, in Westmount). We were looking for something light and someone had suggested it. I had Quebec lamb with great mashed patotoes and my gf had the scallops. We both really enjoyed the meals (she got white asparagus to boot). I then had the meyer lemon desset plate (lemon-tequila sorbet, lemon custard and souffle) and she had the special (goat cheese, figs and a balsamic reduction). We left contented. We were told the ex sous-chef from Auberge Hatley prepared the meals. max edit remark: added sous-chef to correct error.

I called Fresh Cutz (514-685-2889) and they do have Kobe (different types from sirloin, strip and ribeye). Now the prices are very quick off the phone and don't quote me on these (as the supply seems kinda scarce) but they range from mid 50s to low 90s/kilo, respectively. Right now they only have frozen sirloins but they'll get a new shipment next week. Any opinions on frozen steaks? Worth about 55$/kilo? Max

Thanks, I realise that its an indulgence, but I was thinking a couple of pounds grilled and sliced would be a good thing. I'll head over the the Marche de L'Ouest and I'll report here with the findings. I read that enroute article a ways back and others that speak of the amazing Kobe Beef. I was always hesitant to plunk down that much serious cash for a steak at a resto. But, I'm very intrigued. Thanks for steeling my determination carswell. Max.

Hello, I'm thinking about a BBQ and was wondering if anyone had a source for Kobe Steak? Preferrably on the western side of St Laurent on the island. Also, what are the prices like? Thanks, Max

Woah, I guess I touched a raw nerve. First off, I did state that I was an amateur in cheese tasting and if anyone takes a novice's opinion as gospel for the whole industry, that's unreasonable. Apologies (in advance) for the lengthy rest of my defense. Secondly, I understand the issues with making a quality product based upon raw materials that can be highly variable. Stressed animals, temperature, feed quality can effect a lot of things. However, as a pure consumer, I only care about the finished product. Being a little knowledgeable about being at the mercy of Nature will allow me to be a little forgiving. But, that does not take away from the fact that I've some bad (and great) experiences with local cheese (saputo/mass market not even considered). Unfortunately, I cannot meet your challenge (of naming names) for 2 reasons. Primarily because I don't remember. I normally have a few summer parties where I go to JT market (or that that french store on Monkland) and buy a lot of cheese. I ask for advice and also take some chances. I'm not focussed on the cheese in as much that I can tell you the producers, etc. Some friends also bring some food and everything gets all jumbled. Suffice it to say its not worth the bother to backtrack. However, I did have a few "bring local cheese only" parties a couple of times in the last few years (yes, we do themes). The overall opinion was that the product was variable. Yes, I understand it can be producer related, time, etc. But when I go buy something I don't get a sampler of past (and future) productions to compare. Nor do I know the producers personally to get their excuses. Lastly, if my little comment caused such a reaction (eventhough I confessed my inexperience and that I did have some wonderful local cheese as well), I would not want to malign a producer's product (and perhaps dissuade an adventurous soul) due to the inherent inconsistancies. Nor get a further bashing. Max PS: My head feels a little bruised. PPS: In the future, if an "expert's" opinion is only allowed, please specify.

Allthough I have a limited experience with Quebec cheese, my experience with them (and the major reason why don't eat a lot of it) is the consistancy. It still feels like an amatuer operation. Its a shame. I've had some very good cheese (and some terrible ones as well). I can't say how to fix it since I wouldn't know the first thing to do.

Suvir, I'm a frequent visitor to NY and unfortunately never happened upon your resto. Its sounds very good. I have a question about your vegetarian meals. Are they cooked in separate pots (and served on different plates) than non-vegetarian meals? I'm hoping to bring my "amma" this summer and she's very strict on this point. Meanwhile, I should be there in a few days and don't have those restrictions and thus will make an effort to try out your place. Ravi.

sorry again

Sorry, got a server error and tried to resubmit. Too bad there isn't a delete button for users.

I've tried TM&C and had mixed experiences. Sometimes the coffee was great and other times they were okay. That goes for the milk based and the expresso coffees. I've tried their cafe du jour and even got some suggestions. I go there for the great breakfast. I've had some great (overpriced) coffees at Starbucks as well as some terrible ones. I've only had mediocre coffee at Second Cup. Cafe Olympico makes a great expresso, its too bad I don't live in the area, as I would never go in there before going anywhere else as it reeks of smoke. Its more of a paper and bedhead, need to wake up on a Sunday morning, type of place. I think a great coffee is like a great steak. The quality and the prep of the main ingredient matters a lot as does the person creating the coffee. However, someone with the skill and the proper instrument(s) can make a far better version at home since its made to taste (probably far cheaper as well). As an aside, I find that the papers see resto reviews as filler. Its a pity that in a city known for its number (and quality) of restos that papers aren't taking their critics seriously. I'm assuming that being a critic must be a passion for them to endure it. It must explain why a lot of people don't last very long at it.

I realise that we're going off topic, but in keeping with the really expensive restos with the so-so service. Do you still tip your customary amount if the the wait-staff seem as if they walked in after you? It always sticks in my gourd to have paid $200+ for a dinner and had mediocre service with great food and then I get to the tip portion of the bill..... I guess customers are not demanding anymore.

I apologise for maintaining the divergence but in windows, you can always use the Character Map application to view all the special keys (and their related finger-twisting key combos) for your favourite fonts. The fastest way is: Start|Run| and type "charmap" (no quotes). You should get a box where you can choose your font and then see all the related keys. Its useful for things like wingdings. Back to topic: 76$ for a BYOB!? But considering what you ate, its close to what I would pay (if it included taxes and ...). edited for spelling....sorry, but this bloody cold has my head in a fog.

Do you ever see those "bon-vivant" chefs with a glass of intoxicant in their hand while they cook? Well, back when I was a student and was away from home the couple with whom I was boarding with decided to invite me to a meal. I was told to return after work with an appetite. The food was interesting in that the theme was alcohol. It seems that there was a need to splash whatever they were drinking into whatever they were preparing at the time. It went from white wine in the ceasar salad, red in the soup, scotch on the roast and brandy in the dessert. It may have worked, except that they would switch drinks after having had finished off (or just about) the resepective bottles. Naturally, the attention to detail decreased with each subsequent course. I had a great time, since with the great wine and the added EtOH I really didn't care.

Hearsay should not be used when questioning someone's reputation. It's very easy from the anonymity of the message board. If you re-read your quotes you'll notice that none of the information was concrete. Publi-reportage occurs for all industries and is easily recognizable. I can understand the reprecussions of a bad review on the bottom line, but some people don't like the taste of sour grapes so they spit them out. Please refrain from publicly attacking people without real evidence, it doesn't make for good digestion.

I find l'avenue to be slipping in quality. Try going there on a weekend and its not even worth driving by. I don't understand the lineup. I'm guessing its for the washrooms.

Hello, I was wondering if anyone can suggest some good cooking classes in a variety of cuisines. I'm not looking for a career in cooking but more of a knowledge of prep of different types of food. Is there a directory somewhere? Thanks, Max

Has anyone tried the place recently?

I love the jazz fest. Last year I tried the little SAQ terrace. It's right in front (a little oblique) of the main GM pavillion. You can get small sandwiches/salad and reasonable wine. Its not expensive at all. The trick is to get there about 30-45 minutes before a show and sit. You can eat while you wait (and people watch, of course) and the watch/listen to the show in relative comfort. I definitely wouldn't try to park (and hope to get to the show on time). The metro and the bus system is great. Great food, music and weather. It makes living in Montreal bearable in winter.