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jeudi, 21 juin, 2007
=>My web blogs
http://montrealfinesteatsbyaromes.wordpress.com (Montreal top bistrots and gourmets restaurants visited up to February 2013 - no more updated)
""WE DO NOT NEED CHEFS WHO ARE PERFORMING AT CHAMPIONSHIPS OR ON TV! WE NEED CHEFS PERFORMING BEHIND THEIR KITCHEN!""" --- Aromes
Avec ou sans les défauts que je lui ai parfois trouvés par le passé (l'assaisonement du steak parfois pas toujours convaincant à mon gout, la cuisson du steak par moments plus ou moins précise), j'ai toujours apprécié le Keg de Laval (on y mange bien). Mais en ce Dimanche 6 Juillet, ce fut bien meilleur qu'à toutes les autres fois: le steak de cote de boeuf gouteux, sa tendreté témoignant d'une belle définition de son persillage, rien à redire au sujet de son assaisonnement et la cuisson délivrée exactement telle que requise. Excellent service aussi.
Text & photo review of my recent meal at APDC: http://tinyurl.com/q6uvcbu
I am one of the earlier fans of APDC, with amazing souvenirs of its better days, but this is the third visit in a row that leaves me disappointed. The problem: overdone cooking, lacking focus. Typical examples: seafood platter with most items drowned in overhelming dressings,a lamb shank confit that was so over garnished to the point that I could not tell the difference between the meat and its garnishes, and I can go on and on with examples like those. APDC needs to rollback to the simple things that made them popular (straightforward bistrot cooking done simply but that felt focused and inspired). They need to stop confusing delicious rich food with overwhelming nonsensical fares.
Report of my meal in text and photos: http://tinyurl.com/nnuob8b
Previous comment is right when he mentions that 5 stars is too much, though this is a place that has its strenghts, for eg the takoyaki balls are of strong level for an isakaya in Montreal and its surroundings (this place is located southshore). I found the sushis and some of their other items weaker. That said, a place that does such great takoyaki balls (by local standards) has certainly a kitchen brigade/Chef that is capable of pleasant surprises.
There's a reason this restaurant continues to be one of Montreal finest: food is of exemplary quality, the kitchen has skills, ingredients are sublime, service great and the restaurant itself a true little gem (cozy, elegant). My review in text and photo of a stellar meal I had there: http://tinyurl.com/qd469og
Full text & photo review here: http://tinyurl.com/ln9kbuq
Good, by Montreal dim sum standards, theres no denying it. So to wrap it up, they do dim sums as good as youll get in town, though hardly the best per se (theres not an ocean of difference in between the beter dim sums in town), and the average ingredients (the technique is there, make no mistake about that ) we have in Mtl can certainly leave the right impression that those could have been way better dim sums. But this is indeed among the finest dim sums you'll get in town (the one in Brossard is a tad better though)
Full review of my meal in text and photo: http://tinyurl.com/l7hxkml
As with any meal of multiple food items, there were eventually some few average dishes, but the better dishes showcased some of the nicest cooking skills to be found in town & surroundings (this restaurant being located in Chambly), with superb lamb chops, fine pasta dishes, a Pizza Margherita as well as desserts of good standard. All in all, a genuine finding, indeed.
Full photo & text review: http://tinyurl.com/mfa8up6
For me, Jun I is simply Montreals #1 sushiya. They master their textures far better than any of their local peers, the knife skills as well as the sourcing is simply a cut above anyone else in town. Even the rice, an aspect that is usually an afterthought at many local sushiyas is, of course, treated with care here. Many sushiyas I liked, in Montreal, are now either closed or have opted for the more popular Americanized type of sushis, which makes of Jun I one of the very rare places where youll get some genuinely crafted sushis. BUT you can also enjoy the fun of their East/West fusion fares as well as their few makis which wont fail to please the not too traditionalist sushi fans.
Du coté des ramen de style Japonais, je ne pense pas que vous allez trouver mieux à Montréal en ce moment. Ils survolent leurs pairs par un travail plus poussé des textures et du gout. Le bouillon, les morceaux de porc, les nouilles, tout y est simplement mieux fait. Rappelez vous simplement que les ramens à base de Miso sont habituellement plus salés que tout autre ramen, donc allez y pour le 'Mame Miso' si vous voulez un gout moins salin en bouche. Le Mame Miso, est vraiment plaisant avec son gout subtilement plus 'boeuf' que les autres ramen qu'ils ont. Sinon, vous ne vous tromperez pas non plus avec n'importe quel autre ramen Miso (ai essayé le Kome Miso lors d'une seconde visite). Ca ne sert à rien d'acheter les extras (noris, etc). Vous verrez que sans ces extras, le bol est suffisamment bien garni. Concentrez vous d'avantage sur les morceaux de Porc (ils sont bons et bien apprétés,ni mous ni trop fermes, donc j'en ai pris 3 morceaux à chacune de mes deux visites).
Completing my touring of Montreal finest steakhouses. This time, dinner at Gibby's, an institution that I have not visited since 2009. In 2009, when I first visited Gibby's, I had not much experience with steakhouses and I was very impressed at that time. Years later, I have tried many steakhouses not only in Canada, but also in the US and in other countries where beef is as revered as in the US. The reason I am writing this is because I do not think that Gibby's is bad. They are doing things the same way they used to, but I believe that I am not impressed by it anymore only because my taste has evolved. So Yes, my rib eye was cooked to requested doneness, but no it's no more one that seduces me because nowadays my ideal rib eye steak is the like of a corn-finished 40 days dry aged Black Angus, A 40 days wet aged USDA prime, bone-in, etc.. which are clearly not what was offered on this dinner (this boneless rib eye steak was firmer, had less fat distribution, less expressive meat flavor ...but again, compared ..to what i idealize as great today ). So less impressed,indeed, but only because my taste has switched to something else, NOT because it is bad! And yes, if you start comparing to some other hot steakhouses, well no it is not playing in the same league as it is not its purpose neither. Still, it's a generous steakhouse: nice warm bread, palate cleanser, pickles of great quality, plenty of salad did accompany my rib eye. The only thing that i can't put on the back of the evolution of my palate is this : the wine service...leaving a glass of Pinot noir on my table without showing the bottle to me, without pre-tasting NO and NO! You serve me my glass of Pinot Noir while I haven't finished my other glass of sparkling wine, again..NO! And what about the year of that PN? Its description (region, etc) ??? There's no excuse for that.
I went there this past Thursday (second time here. The 1st time was a while back and I had picked a sushi menu only). This Thursday's omakase featured fabulous courses like the tomato soup, Scallop/dashi / sake bouillon , their sashimis. But the two last dishes (Black Salmon/ Daikon / butternut squash puree + the rice pudding/chocolate ganache dessert) did not pursue with the sense of Asian flavors I do expect on an Omakase, and that were brilliantly showcased on the earlier items. As for his sushis, they are fine but I was less taken by them than at some other sushiyas in Montreal. Still, one of the better restaurants in town. Food & text review of that omakase: http://tinyurl.com/ouwfc43
Still in my top 5 bistrots in Montreal.
Review of this recent meal: http://tinyurl.com/obaezcv
In a nutshell: the delicious food is still at the heart of this charming bistrot, with only the tarte tartin/foie gras dish being not as tantalizing as it once was (the foie gras great, as usual at Kitchen Galerie, but the tarte tatin no more as stunning as the first time I have tried it here). In the end, what counts remains the fun and delicious bistrot food this young dynamic and inspired team keeps concocting consistently.
A bit disappointing this time (compared to my last meal here in 2011).
Food lacked sparks in general, though understandable since the main Chef was away (injured) on this evening. Still a place that I like a lot (service is great, wine selections inspired) and one that's indeed among Montreal finest. My full review of this meal: http://tinyurl.com/mvnswyf
By Montreal standards, this is a capable Korean restaurant (tasty food, serious execution but do not expect fancy modern take of Korean fares, they apply themselves to be homey/traditional but of course, with local ingredients, therefore do not try to compare what is done here to what is done in Asia / at least they try to get as close as possible to that standard), indeed. Their kimchi particularly well done in view of what I came to expect from Korean restaurants in Montreal.
Lovely service, pretty classic dining room and there certainly plenty of reasons to love this place (it is an instritution, has been around for so long, the staff is charming), but at the end of the day I can only deal in facts: my 3 weeks boneless rib steak (colorado USDA Prime according to my waiter) could not compete with the superior 30 days ++ aged bone-in rib steaks I had at some of this city's finest steakhouses. The baked potato was nothing special neither. Pursuing with my visit of Montreal's finest steakhouses: http://tinyurl.com/cvtvwrd
Pursuing with my latest touring of Montreal steakhouses. 2nd visit at QDC in 5 years, and the experience was as great as my last visit here. Of course, at those prices, it is easy to question value, but as far as I am concerned, the care and knowledge about treating their meat (aging it properly, the advices, the use of such a great meat like the usda prime, wagyu, etc) as well as the precise cooking keeps QDC among Montreal finest steakhouses. The ambience was this time different from my last visit here (I sat alone at their tiny marbled bar), the service as stellar as I remember it from last time (on this evening, my waiter, Thomas, offering a service of the standard of a grand house, indeed, with superb balance between formal and informal, professionalism and coolness). I do not agree with some suggestions that they push the bill: yes, they recommend things to you, as any great wait staff will guide their customer, but I never felt bad/ucomfortable turning down some of their suggestions. My Lou cut's rib eye had the expected enjoyable buttery flavor (successful, indeed, but only reason I keep it at 4/5 instead of 5/5 is because of some few top robust-flavored rib steaks I had in the US). Even the dessert, their take on the tiramisu, was tasty and well done (again, their take on the tiramisu, so do not expect it in its Italian versions). I hope I can go there next time and try the Porter House for 2 or the Wagyu (its is, as you would have guessed, not something that can be afforded on a regular basis). For sure, you do not go to such place for cuts you can get anywhere else or do at home (for eg a filet mignon), but for things within which they do invest care and expertise not found easily at other steakhouses (so the cuts they have aged, etc ) Picking the best among Montreal finest steakhouses will never be an easy task, but QDC is objectively among those few ones.
fully detailed review: http://tinyurl.com/cvtvwrd
Had lunch there, earlier on. It is not a fancy place, but the food (chinese dishes, plenty of porq bbq, duck based fares) is relatively affordable for the quantity of food. The food itself is not bad at all, by montreal standards: as an example, my soup of pork bbq, duck and vermicelli (a generous bowl, at less than $7) featured tasty duck and pork, the bouillon tasty enough. In this genre, it is not among the very best in town (their speciality is bbq meat) but definitely acceptable. Friendly service.
Another meal at one of my favourite steakhouses in Montreal, with this time a return at the one of Place Ville Marie. I had great steaks here in the past, but this evening the bone-in rib eye was less impressive (my last visit's rib eye was simply more flavorful/exciting mouthfeel, the spicing better balanced too for same requested cooking temperature. Even the texture of the rib eye was not as finely achieved as on the weekend evenings I passed by) as the previous ones I had here before. I should observe that I have always visited this location of Fridays and Saturdays evenings, whereas this is the 1st time I was trying it on a Wednesday. So not too sure if the difference has to do with the fact that it is perhaps not the same team of cooks on Wed Vs on Fri/Sat or perhaps the selection of the meat was simply a bit different that what I had on the other evenings. Eventhough it is widely known that bone-in cuts of meats are more flavorful, I remain unconvinced in this case: the last 3 visits at various Kegs in Montreal and Laval featured the bone-in version of their rib eye, and although good (on the last 2 visits), I still remember the old boneless rib eye to be more exciting in mouth. Ambience is great. Service was good as it is always the case at Keg (very classy, indeed) and even this less impressive rib eye of this wednesday evening did not stop me from enjoying my time there. Just keep that steak as flavorful and exciting as it has always been.
Mon épouse et moi y allons à l'occasion, et on aime bien cette cuisine bistro classique, honnête et réconfortante. Ai un petit faible pour leurs desserts simples, mais riches et gouteux. Portions généreuses, donc beaucoup apprécieront. Pas dans le top des BYOW en ville, mais c'est bien et le service est attentioné. Faut juste faire attention, des fois, avec le sel (lors de nos deux dernières visites, nos plats de viande étaient un brin trop salés, mais ce fut vite compensé par l'ambiance charmante et cozy de ce charmant petit bistrot).
J'y suis retourné quelque fois. Toujours bon et j'aime l'endroit, mais c'est loin d'etre le meilleur 'apportez votre vin en ville'. On est pas supposé mentionner d'autres restos dans 1 review, donc je m'en abstiendrai, mais disons que la seule facon que ca pourait etre le meilleur 'apportez votre vin en ville' c'est de n'avoir connu aucun autre 'apportez votre vin' que celui ci.
Dinner on Thursday May 6th 2010, 18PM
URL of my fully detailed photo & text review:
-Gateau de Crabe, Poivron roti - Perfect marine robustness to the crab meat. The crab cake was flavorful, moist, and evenly spiced. The overall croquette was remaquable: enjoyably crusty, beautifully crispy and very tasty. Expertly fried (not one Oz of oily nor fatty trace) and delicately breaded. Dip it in that roasted creamy delicious orange pepper concoction, and it continues to sing! Portion is generous. This elegant gourmet crab cake was excellent!
-Foie gras, Fruits de la passion, Haricots Kenya, Purée de betteraves - This was an utterly savourish chunk of heavenly pan seared foie: keeping it's enjoyable depth of livery flavor, seared to perfect golden texture, served at perfect temperature, remarquable for it's high quality, this generous chunk of foie gras was delish. Accompanied Green Beans were barely cooked, keeping freshness and enjoyable crunchyness to upfront welcoming enjoyment. All was bathed in a delicious foie liquid saucy marvel concoction. Excellent!
-Porcelet de Gaspor, Salade de Quinoa Royale - it is presented like a Spring roll, cut in half, with the meat remaining tender, flavorful and the spicing well mastered (nothing overkilling here). The quinoa salad was sublime: tasty! Very good.
-Lapin de Stanstead, Sauce Dijonaise, Carrotes Nantaises, Topinambours - The slight smoky chorizo flavored meat of this rabbit was of high marks (makes it distinct and enjoyable). Impeccable cooking mastery here: tender and yet, ideally firm. Quality of the rabbit is definitely of high praized. Carrots were fresh, of high quality, nicely crunchy, barely cooked.
Service was good. Lovely table!
I appreciate the efforts (they try hard as obviously observed on their charcuterie platter, octopus and beef tartare), but perhaps a bit too $$$ for what's on offer. At least, from what I could tell of my meal there. It is certainly not bad. I can spot many restaurants in town that failed to deliver food as tasty as some of the dishes I have sampled here. But certainly not remarkable neither. The charcuterie platter in particular, object of apparent praises, felt short of amazement this evening: foie de volaille was stellar, but sausage, ham, etc...were as good as any ordinary charcuterie in town. Photo & text review of my meal: http://tinyurl.com/9rn9cys
Photo & text review of my last evening's dinner there: http://tinyurl.com/8eh828x
My review covers the dinner there. Not the brunch.
Solid/Top cooking indeed. A 'coup de coeur' and easily in the top 5 best bistrots in Montreal, as far as food goes. Just ensure that the coffee shines at those levels...I know, I am nitpicking here, but this place deserves perfection all the way
Was there last evening.
Full text & photo review: http://tinyurl.com/8w3gnlz
I picked the 5 course tasting menu. But they have various offerings, for ie a bar menu with ham, cheese platters, oysters + other à la carte choices. It's a mix of updated French cuisine, with some other casual bistrot fares as well(lamb burgers, club sandwich). All in all, a lovely place where the food is good and refined, although I have to say that based on this one specific meal, I found the dessert to be overworked (for ie, I do not need a cream of corn on my sablé) . I'll go back.
Ate here this Friday Aug 24th
Full text & photos review: http://tinyurl.com/987rpol
All in all, simple but delicious food (seafood ragout, Gratineed clams, Grilled squid, octopus, chorizo ), well balanced. There's definitely real talent in this kitchen brigade. For sure I do not expect miracles from a kitchen brigade that's miles away from the Mediterranean coast, but with what they have in hands, they've accomplished the essential: showcasing good skills, delivering tasty food, and offering an interesting North American interpretation of Contemporary Mediterranean fares.
PS: I would rate it with a 3.5 if that was possible here, since it's closer to a 4 than a 3, based on my experience there on this evening
Dined there on May 31st. So things may have evolved a lot, since then.
Text & photo review here: http://tinyurl.com/6lqwy5r
Food was generally good (mostly a refresh of some Italian and French classics) on that evening , the veal filet in particular being as good as you'll get. Provencale rabbit porchetta was ok, lamb ragout packed with flavor although way too salty. Service was of the highest level.
Easily the most delicious Isakaya food in YUL.
Forget about Japan, be realistic : we are in Montreal, NOT Tokyo! Fly to Japan if you want to feel in Japan. And now, focus on what's on that plate - delicious delicious food, in general. N'est-ce pas? Mais encore? Their grilled pork neck - Three big chunks of fabulous meaty and dazzingly tasty pork that makes all equivalent in town (including the haute dining ones) pass as amateurish. A 10/10 food item which, once you forget about unecessary comparisons to what an Isakaya sounds and looks like in Japan, is simply one of those reasons why Kazu is (all type of cuisines included) in my top 5 best eateries in town! Their sense of taste, the palate of their cooking staff is simply of superior level to Montreal's standards. And I have to say: even the service at Kazu is right up my alley: friendly, super cool, fun! Kazu, my love...
Pls read this a little text on my favourite top 3 isakayas in Mtl - http://tinyurl.com/bpp5dmc
Charming place (love the enthusiastic welcome where all staff welcomes you with a collective loud vocal cheer + really, this place has potential and its cozy decor appeals to me) but based on my dinner there, some adjustments are needed:
(1)The miso cow tongue 0/10 ... either you serve it rightly or you do not! It came with marks from the grill. Which is superb (I was expecting that nice meaty flavor coming from the grill)...but all the appealing flavor that usually comes from grilled meat were MUTED! Furthermore, it lacked heat!!!! And it was CHEWY! I will let you draw your own conclusion, but what a shame: I have been around the hospitality world and have been cooking for so long to not chew on this one!
(2)My meal started at 17:54. By 18:25, I have already sampled the Takoyaki, the green salad, the Miso cow tongue, the beef tataki. I know, no one did rush me but several dishes were served at the same time. Now, again and again, I am not a newbie here: I know that a restaurant needs to make money...BUT there is no excuse: you serve one dish at a time, buddy! One dish at a time! Point blank (unless of course we are several ppl at the table, which comunal/shareable food aspect I can understand and is actually very fun in such type of eatery...but I was alone on this case and that concept just do not work when you eat solo). Whatever excuse for this is none of the business of the customer.
Will I go back? Yes, but I will chose completely different food items since what I chose had only the Green salad standing out (7/10 - amazing fresh salad with balanced dressing / it is a salad, I know..but one that's well done) along with the Takoyaki (little tasty lovely croquette of octopus 7.5/10) - The rest was ordinary: Beef tataki would barely be a 4/10 (the beef ok, the overall taste only ok, but not worth the $$$). Service (I read mixed opinions over the web regarding this aspect) was actually absolutely superb for an Isakaya ambience!
PS: This restaurant is exemplary. They were informed about my disappointments, and instead of reacting badly, they instead came with constructive suggestions - they suggested to go with the items of the seasonal menu. Since it is summer, they suggested the Rock grilled beef, udon salad.
Just picked their pork ribs full rack for take out. Well, for a sauce that is a secret recipe, I expected something beyond the usual bbq ribs sauce we find at chain restaurants selling baby back ribs in town. That was not the case. It's a nice bbq sauce, reminding me a bit of what I have tried at home many times with mesquite bbq sauce, but certainly not one that would make me run back there. The smokey flavor naturally adding to the enjoyment, the ribs themselves being of nice quality, the meat not falling off the bone as I prefered with similar baby back ribs tried elsewhere in town but definitely good. Bottom line, good baby back ribs. Not great. And I would not bet on this one as a superior baby back ribs to the chain restaurants that are offering the same items. Somehow the latter fared better to me.
Au vu des recents commentaires négatifs sur ce restaurant, et étant donné que je n'y avais pas remis les pieds depuis belle lurette, j'y suis allé avec un peu d'appréhension, ce Jeudi passée en début de soirée. Disons qu'on était à des lieux de mes appréhensions: la cuisine est toujours celle que j'avais découverte lors des précédentes visites, du rafinement de haut calibre et facilement en tete de tout ce qui se fait de mieux en matière de fine cuisine gastronomique en ville. Des prix astronomiques? Mon tartare de veau couta $20. Le plat de poisson, $34 (peut etre celui qui semblait valoir trop cher, mais au vu du travail et du rafinement qui y est investi, ca demeure une aubaine pour ce type de cuisine). Mon dessert $12. Donc, c'est sur, si j'agis de manière non raisonable et que je me lache, c'est certain que la facture en sera affectée. Cela s'applique à n'importe quel autre restaurant: j'en connais qui parviennent à flamber des centaines de $$$ à la taverne du coin, Lol
PS: Que la cuisine y soit inspide, ca j'en doute... à moins biensur que le chef n'y était pas ou que notre point de salut soit la taverne du coin.
Un vieil article de ma précédente visite là bas:
Latest update: April 2012
Another excellent Classic French at Le Bonaparte. Cooking is as reliable as always, the work of flavors impeccable. Largely in my top 3 of best Classic French in town
I went there on several occasions and have been patient with reviewing this restaurant for a simple reason: first time I went there, it was so awesome that I thought "wait a minute..this might be just 1 time ..let me come back and see if they keep excelling with regularity". So I went there for the 1st time around Mid Dec 2007, then on July 2008 and recently last week. In order to test their regularity, I always chose different dates (sat, wednesday and on a Monday) just in case they have different cooks for weekends Vs Weeks. After 3 strikes, here is my review:
SERVICE: 10/10 Impeccable! Absolutely courteous/professional on those 3 different occasions. The waiter was different on each occasion, and I was impressed by the great trainning the 3 of them received (knowledgeable, attentive, accommodating and class).
FOOD: 8.5/10 That's the best mark I give to a restaurant in terms of food. It includes a severe critic of the freshness of the food, quality of the cooking/ingredients/meat + misc details such as originality, how particularly savourish the meal comes out, and comparison to what you find in the high standard restaurants. Each time, I made sure to take something different: sea food (Tuna steak) on 1st occasion, Venison (2nd occasion), Leg of duck confit on 3rd occasion. For each main courses, from freshness of the ingredients to the overall quality of the meals, it was in the upper standards. On top of that, the decoration of the plates (which I consider only if the meal is at my highest expectations) was impressive. Well done.
This restaurant largely deserves it's rave reviews.
The wine list is well thought (here's a proof that there's no need to have zillions of wines. You just need a reasonable amount of wines that are well balanced between some great classic high dollar millesimes and some amazingly well chosen affordable variety of great white and red wines).
C'est notre premiere visite au Primi Piatti et de cette soirée, nous avons rien a redire: des pates exécutées tel qu'il se doit, des saveurs géneralement bien travaillées, une presentation soignée des plats. Bref, tres bonne prestation lors de ce repas. Le service fut correct aussi. J'y retournerai volontiers si je me retrouve dans le coin.
UPDATE: Was there this week. I am downgrading my note for the service. TO THE WAITER WHO SERVED ME: WHEN ONE GIVES U A NICE TIP, LEARN TO SAY THANKS, BUDDY! EATING AT YOUR RESTAURANT IS NOT A FAVOR THAT I AM DOING TO YOU! The Management folks are still courteous BUT they need to watch after some of their wait staff. BUT NEVER AGAIN!
The food used to be better...particularly for the "2 stick special" (2 pork or chicken brochettes with either french fries/green salad or rice) -> the meat being a bit dryer/less tender than what it used to be.
Gone are the days of the big buffalo heads (they kept just 1..lol) all around the walls + the heavy "farm-alike" decoration. But they managed to keep intact some elements of the old style look (the outside/entrance/kitchen/kitchen's entrance area/toilets ... all remain the same.
Dined there on Sat May 8th 2011
Full detailed text & photo review: http://tinyurl.com/6gg9r5n
The service we had was charming, the British gastropub concept lovable , the wine list seduced me in its short but qualitative feature, their sense of originality and seek of authenticity (the 19th century cocktail for ie) is noteworthy. BUT my quibble is with what brought me here: the food. The food (scallop ceviche, braised pork, rib eye steak) was simply ordinary (except for the halibut with green curry that I've sampled).
Not as great as it used to. Last visit there in Oct 2010, but never again!
It's pricier than what I expected, but in total fairness, this place offers tastier food than the average of its competitors. Of all Paskistani/Indian/Bangladeshi restaurants in town, this remains among my favourite for food that appeals to my palate. Only minor reproach: when people are in line, waiting at the restaurant's cashier...play attention at the one that's first in line. Not the 2nd or 3rd! Sounds basic to do, but on my last visit there, this simple principle seemed to have somehow turned into something complicated to apply...anyways, the service got better afterwards, with the owner even joking with me.
Dinner on 24/11/2011
Photo & text review: http://tinyurl.com/6uywydt
Food was definitely well conceived and presented, but I felt the flavors under controlled as in not taking too much risk. I'd suggest richer flavors and more generous portions.
Évidemment, ils ont un Chef qui se maintient parmi les meilleurs en ville, donc lorsqu'il est aux fourneaux, c'est certain que le travail est bien fait (techniquement, les plats qu'il concocte sont virtuellement sans reproche). Mais il faut oser un peu plus du coté du travail des saveurs. Quand tu vas au resto c'est pour en ressortir avec un commentaire du genre 'humm...c'était diablement gouteux!" (ce qui ne fut malheureusement pas mon cas lors de ce repas là bas). Ceci dit, faut etre honnete: les plats sont bien concus techniquement, le sommelier très inspiré, les choix de vins furent inspirants, les serveurs offrant un service charmant. ca va, mais il faut vraiment un petit PLUS d'éclat en bouche!
Texte et photo de mon billet sur ce repas:
Dinner there on Tuesday April 19th 2011
Full text & photo review: http://tinyurl.com/3te2btq
They have, for sure, food that you do not find commonly here in Montreal's restaurants: for ie, the fluke/Japanese plum/Wasabi/Cucumber that I tried, was full of creativity, stood as an interesting enjoyable course and went in line with their efforts of offering a varied menu influenced by few touches of Japanese to North American/French, but with strong focus on seafood). In general the savouries were good on this dinner, especially for the unique aspect of some few dishes (unique with respect to what we currently see in Montreal), with only the dessert being a bit disappointing. I took no meat on this meal, but for having enjoyed Chef Yasu Okazaki's brilliant cooking in his past restaurants, I am tempted, on a next meal there, to try dishes like sweetbreads, foie gras, veal cheeks. Service was without reproach on this dinner and the wine offerings were varied enough.
Had some surprisingly very good classic sushis at this restaurant. Freshness of the ingredients was remarquable + great work of taste.
Even their less classic sushis did not disappoint.
Excellent sushi spot.
Their phos are below average: not that bad, but you can get way better less greasy phos elsewhere.
Do not get me wrong: NOT horrific, but far from being a great value table, even among the affordable ones.
Service is just ok (typical busy spot...sorry, but this is no excuse!! there are busier spots with more warmth!), too.
Dinner on May 14th 2010, 6PM
Based on Fresh Quality of seafood (it's main purpose), this place is definitely of 5 star material:
-Salmon tartare: perfect fresh salmon, meaty, fully flavored, masterly spiced (kudos to the nice balance in spicings here).
-The Lobster Roll had fresh meaty lobster chunks that were delicious and mixed in an harmoniously flavored mayo.
-Grilled lobster: remarquable with perfect depth of flavor, tasty, well cooked and of top quality. The classic garlicky aside sauce was superb too.
-Seafood soup: Delish, tasty and oozing of enjoyable saline flavors. The bit of broth beneath was delicious and harmoniously flavored. Excellent!
Find the full Photo & text report here: http://aromes.xanga.com/726862377/seafood-hotspot-lucille-oyster-dive-montreal/
I enjoyed some very satisfying bistro fares at this table:
-Salmon tartar was without reproach: the salmon was impeccable (fresh and packed with great taste).
-Duck confit was cooked to perfection and was delicious .
Overall, classic bistro fares done well with a nice focus on nice pure taste.
Loved the service (attentive) and the decor is simple but charming, prompt for relax/comfort meals.
Went there on a very busy Saturday night and I kinda loved the ambiance; really buzzling. The food was good: Greeks are kings of fresh seafood so both my wife and I indulged in grilled fish platters -> evenly cooked, subtly well seasoned, delish. Our plates were proof that food well done in it's utter simplicity (our platters were not the more complex ones, but definitely succulent) worth even more than complex eye candy food. Nice!
Excellent food: chicken and crispy noodles was a delish (well cooked, very tasty). Salmon tariyaki of my wife was tender/succulent/well done. Service was ok. Same could be said of the ambiance. Loved the decor (cozy, elegant, romantic) It's a place I would not mind going back If I am in that area (Laval).
Ate there last month with a bunch of folks. Food-wise, all good: my steak (the 18oz Rib)was cooked as requested and tasted good. The folks also agreed that theirs (Some picked the Rib + others went with the Prime Ribs) were tasty. All good food-wise on this dinner.
Only slight cloud (really no biggie, and to be taken constructively): 1 waitress we had seemed rushed (I can understand that it was busy, but there is no excuse) and more excited to serve the wealthy looking people at the next table (I can understand the excitement BUT this is not a norm of customer service!!)
As far as Asian food goes in Montreal, Soy is one of my favourite: Went there several times and usually alternate within the following personal favourite of mine -> wonton ravioli (consistantly tasty each time I picked this), their own take on General Tao (tasty), and the szechuan duck (nice, have been always evenly cooked and flavorful on each occasion I picked it). Bottom line, nice oriental food done well. No complaint.
I was there once in the beginning of the week and was disappointed. Then came this latest dinner there on a Saturday evening. Both my wife and I found it to make a big difference (I believe not same chef on both occasions). One highlight: the lobster spaghetti of my wife. Cooked ideally al dente, it was deliciously saucy and the chunks of lobster were flavorful and well seasoned. It's a known for it's comfort food prouesses, so I went for their grilled cheese. It's a superior grilled cheese to the usual day to day grilled cheese and picked my curiosity for it's enhanced taste. Although a common comfort food, I do not regret having tasted it.
It' s not what it used to be under Chef Demers (when he was there, my meals at Pop! were definitely 5 stars), but I saw no downfall neither:
Beef tartare of my wife was fresh and tasty. No reproach at all to my app of brandade neither : unctous creamy tasty puree.
Tartiflette for her, black pudding course for me: here again, the tastes were great and cooking unreprochable. Both courses were tasty.
Service: I experienced the same slowness of service that the very 1st reviewer had mentionned. They were not rude to me, but I felt it was a bit distracted.
I anticipated havoc based on some comments, but the food was definitely NOT of a 2 or 3 star ratings (let's be rational here!).
Dinned there recently.
One highlight of the dinner: braised veal cheaks that were flavorful and remarkably tasty.
The accompanied risotto was perfectly cooked al dente, enjoyably creamy and packed with great flavors on top of being very tasty too.
Big marks go to the delicious scallops + their pear/pineapple chutney & double cream dessert has to become a signature dessert for it's unique decadent character.
Interesting and nice variety of wines.
For this kind of food, the price is a bargain (picked the suggested dinner menu).
Service during that dinner was professional and friendly + the decor is chic, elegant.
Dinner at Renoir Restaurant:
Friday December 11th 2009, 20:00 PM
Salmon ravioli mise en bouche: two slices of smoked salmon (tasty) stuffed with tiny dices of tofu bathed in a delicious light milky cream. Nice
Terrine of foie gras, white beans & kumquat purée, sesame chip. The tired looking texture of the foie terrine and it's average taste went even more downhill with an avoidable sesame chip that was standing atop the foie, an average purée of white beans/kumquat (not a good idea that one! just heavy on the stomach..that's about all!). Borying average terrine!
Halibut poached in milk, black pepper, lemon crust, whelk and vegetable (celery, beetroot) in aioli sauce: the fish was basically just a big spongy chunk of fish that was lacking in flavor. Bland and unispired!! The idea of poaching that one in milk has simply muted the flavorful capacity of the fish.
Concluded with a trio of small dessert portions:
An amaretto cream with chocolate ganache (perfectly smooth and delicious mixture of cream and chocolate topped by a cute looking slimmy orange macaron that was just ok in terms of taste), a moka/bailey's/vanilla cale (delicious) and an ok fruity crème brulée
I know that Renoir can do very good, no doubt about that, but that is not the case of this latest dinner there.
Service was good: professional, attentive
Ambiance was enjoyably festive on this dinner since they had couple of christmas parties going on.
You can find a fully detailed photo and text review on this dinner at Renoir at:
Lunch at Restaurant Osco
Friday December 11th 2009, 12:00
I started off with a flavorfully very rich, thick, spicy hearty beef tartare that was enjoyably filing and concocted in it's most original version.
The Fish (Red snapper)/Lobster bouillabaise. Perfect consistency: Not too thick, not too light, with the right amount of saffron seasoning (i do appreciate the fact that the saffron was not overwhelming the bouillabaise), tender carrots, fresh celery, leeks, espelette peppers, and fennel head, .The broth itself was without reproach: very tasty, enjoyably flavorful and richly seasoned.
Concluded with a flawless delicious charlotte cake.
Impeccable service (professional, courteous) with an eclectic modern decor (funky retro touches meet with classy elegant chic materials).
For a more fully detailed photo & text report, see my blog post on Osco:
Had a main course of ravioli stuffed with lobster that was very tasty, with impeccable fresh ingredients and even seasonings. The roaster pepper cream sauce that it was bathed in, was savourish and flavorful.
The main of my wife was a risotto accompanied with some veggies (tomatoes), squash, seasoned by a touch of olive oil and flavored with white wine. There was also some shrimp. From bites of the risotto, I found it to be ideally cooked, nicely unctuous, and above all: succulent.
Our plates had an elegant presentation too.
Service was very attentive, helpful and patient.
Decor: Contemporary, trendy.
IF THEY KEEP UP with what I saw on this dinner (great service, flawless and fresh quality food, beautiful decor), they will rise as one of the top best of this city.
Dinner: November 27th 2009, 17:30
Some items of the 7 course tasting menu, I've picked:
-Foie gras poêlé, daikon poché au foin dodeur, eau de pomme et gelées de miel et jurançon
Very elegant chunk of beautifully-textured pan-seared foie. Evenly cooked, deliciously tasty with an impeccable smooth inside consistency. It kept all it's fully inner flavors. Bathed in a light subtly sweet delicious apple jus, with dices of apples and heavenly delectable dices of honey gelée. That apple jus is very distinct and lightens the dish. Stunning!
-Effiloché de lapin, pâte à cavatelli,
matsutakés et craterelles, betterave et purées de rutabaga
The tender small cubes of sauteed rabbit were impeccably tasty. On top of being tasty, this dish was generously filling, nicely seasoned, flavorfully well balanced.
-Gigue de cerf rôtie, cerfeuil tubéreux, rabiole (rutabaga), topinambour (Jerusalem artichoke) et purée de poivron rouge
The chunk of deer was lean, perfectly tender, nicely peppery, warm through the middle with a perfect hint of red. Delicious fresh chunk of meat.
For pictures and fully detailed review, see the review on my food blog at:
Dinned there last evening,
Friday November 13th at 6pm
Cooked in white wine, the sweetbreads were flavorfully intensily rich, utterly tasty, perfectly smooth on the inside, nicely crispy on the outside. Accompaniment of gremolata (superbly tasty expertly concocted), a light and vibrant mushroomy porcini reduction, a savourish creamy elegant celery-root purée ...all added an harmonious multiple dimension of tasting experience to this flawless course.
- Braised boar/Brussels sprouts/hazelnuts/Caramelized fig
Bathed in a very delicious light and flavorful meaty jus (the juice of the braised boar itself), with a light amazing tasty crusty coating on the outside (basically a light elegant cheesy coating), perfect browny texture, ideally tender on the inside. This marvel-to-the-tastebud wonder was a genius workout of amazing flavorful meaty taste with accompaniments that were creatively so well thought: the hazelnuts in there were not just another ingredients to try...they were a perfect harmonious addition to the rest of this course. The caramelized fig was pure genius food work: intensely rich and tasty, it added a great dimension to an already flawless course, a level that is hard to beat. Stunned!
Service was world class impeccable (courteous, very accomodating) + ambiance was lively, fun (lots of people on this evening).
Find the fully detailed photo & text review on my blog at:
Dined there over a while back
I went with a dish of hen: the meat was ideally tender, the cooking perfect but it was unfortunately bland in taste. The fresh rapini would also be more suitable with something else, but not with this dish (it added nothing here). The accompanied sauce did nothing neither to enhance anything.
I appreciate the focus on market product and the fact that their menu changes daily to reflect what's freshly available.
Liked the retro-bistro decor and ambiance while I was there was really nice (lots of people, relaxed atmosphere).
I will give it another try one of these days.
I want to thank everyone here on this board for recommending this restaurant.
Based on your reviews, I tried it recently and it is a good choice for this type of cuisine.
So, I picked what one gentleman had recommended here: the BBQ'd duck (will try the fish on a next visit) -> impeccably crusty on the outside, nicely cooked and perfectly seasoned, it was oozing of flavors and was so savourish. I know this is common oriental fare, but this one was nicely executed. I guess that's how things turn so well -> don't be scared to do things in a fully old fashion way and do it well. And this restaurant does just that!
Service was nice, friendly.
On the back of that savourish duck, the impeccable friendly service, and affordable price tag, I have no choice but to praise l'Harmonie D'Asie.
Kicked off with a very tasty beef carpaccio (the taste of this raw beef I had was memorable, rich, all flavorful), full of freshness, with a perfect delicate texture. Execution was flawless: perfectly marinated, evenly seasoned with a nice touch of olive oil. So yummy.
Main course was their ricotta gnocchi -> evenly cooked, bathed in a savourish
tomato/basil sauce. Simple, simple and yet very tasty!
On dessert, an italian classic: the cannolis. Filled with pistachio + a heavenly halzelnut cream, + a zest of orange, the dessert was delicious.
My dinner consisted of all simple things (at first glance), but worked so well (each item was , so differently and most importantly savourish.
As much as I am fond of the traditional / old school type of Italian fare,
as much I am also fond of this more modern Italian cuisine with a somehow personal creative unique
touch I found on this table. To each their own: for me, this was a success on all accounts.
The decor is one type I like: trendy, modern, sparsely decorated. Very airy with beautiful touches of warm earthy colors, cute bricks.
My type, my style!
My starter consisted of a steak tartare ->
high marks to the freshness and nice quality of the meat (very fresh meat). The spicing was flavorful and the overall nicely concocted. Really no reproach here since I like my steak tartare to be done in that exact way. From bites of the Tuna Tartare of my girlfriend (she took it in it's main course version), it was as equally nicely executed and tasty (I just prefer the Non-tuna tartares, though).
My main course was their tournedos rossini:
right from the 1st glance, i liked the perfect caramelly texture of the sauce. The generous chunk of meat was delicious and cooked to perfection. The sauce paired so well with it all (both the sauce and the meat were very tasty and had well balanced seasonings with no flavors overwhelming another). Same could be said of the foie gras that came along (tender, savourish, brillantly concocted). I guess that if I wanted to play the "picky" my only honest reproach would be about the wild mushrooms (mine were slightly
overcooked...but no biggie, the mushrooms are not making the meal anyways).
I need to drop 1 word about the presentation of the dishes that were offered to us at le Pois Penché -> I was starting to get bored with some of the latest way-too-cutie art-gallery presentations that's becoming trendy all around the restaurants industry. Le Pois has refreshingly reminded me that a plate can be presented in a clean, simple classic elegant way and still be appealing to the eyes.
Not the end of the world, but refreshing !
Nothing particularly exciting about the desserts, albeit pretty good, we chose -> we picked the usual classics baba au rhum for me (this one was good, up par with what I have at most good french/belgium Mtl's pastries) and profiteroles for her (same opinion as for the baba).
This experience actually came as a total surprise to us: some friends who went there prior to our dinner had a less stellar experience. But we went, anyways. Proof that only our own tastebuds are the final judges.
Service we had during that dinner had mixed appreciations: my girlfriend finding it slightly solemn, I found it courteous and polite.
Value for the money: they have a long list of menu items that can go from the affordable (their prix fixe / table d'hote menus have interesting pricing) to the priciest. So up to you! This restaurant has seduced me with it's very pretty classic decor and the food I had on that dinner was flawless.
As far as Pakistani food goes, this is one of my personal favs in Mtl.
Among the meals tried there, I have a soft spot for the Ginger's mutton Karahi dish
(I prefer it over the Achar's one which is also good) -> the meat was oozing of a nice savourish mouthsome (tender and tasty, it was so well marinated) and spiced up to perfection with some memorable lite coriander and gingery fresh flavors. High marks to the great nan bread that I picked along. There shouldn't be that much to brag about Nan breads, but this one of theirs was
miles ahead in terms of execution: light and airy with a perfect slight chewy crust, it was packed with an incredibly fresh-baked aroma. Stunned!
High notes as well for couple of menu items I had there throughout couple of visits: lobiya Masala (tasted it just once -> all flavorful sauce and overall delicious), their chicken tikkah (very tasty), the dal keema (as equally savourish).
The decor is one type I like as well: small, cozy, it looks a bit like an authentic laid back (and yet clean and cute) bistro.
For the Falafel..and ONLY for the Falafel, this is a top choice in Mtl and surroundings: they probably use the same chickpeas as at any other falafel spots (or do they??), but somehow theirs is tastier.
It's small (2,3 tables), very laid back, but it has the merit of having a damn good falafel (perfect consistency, crispy and savourish).
I go there from times to times. Their lentil sauce is well executed: enjoyably seasoned and very tasty. Kudos for their Aloo Gobi veggy dish: simple cauliflower/potatoes nicely spiced dish that's all savory. The butter chicken I had there (had it twice by now) was of of utter tenderness and had been savourish on both occasions. Definitely a nice good simple and yet well executed table.
I just came from dining there around 6:30pm this evening (last visit there being around 2 yrs ago).
I ordered the veal parmigiana dish: at first, I was impressed by the all-flavorful smell of it all, but from first bites of the veal, I was less enthusiastic:
I expect the cheese coating of my veal parmigiana to be savourish, but that was not the case here (not bad, but not that savourish neither). But that was not my biggest concern. My biggest disappointment came from the veal itself: slightly stringy on the inside, a tad too oily and not that tasty on it's own.
Right before, I started off with a minestrone soup, so nothing special to expect from it. It was good enough, but again..how to miss a minestrone soup??
Indeed, it is fresh food in a home-made fashion way , but I had way better Italian authentic home-made fares than the one I enjoyed tonight.
On the back of what I ate: just ok, but nothing special.
Since that was my first time there, I went with the suggestions of the wait staff.
Started off with a tartare: although the meat was perfectly fresh and smelled so good, it did not offer any particular mouthfeel (average in taste). Followed with a duck confit : accompanied by nice fresh salad, the duck on it's own was a bit rough and slightly dry to my likings. Not that tasty neither. Only the salad stole the show by it's freshness and good seasoning.
The decor is classy, chic bistro with beautiful omnipresence of wood.
Service was ok, nothing special when I was there
I went on with their speciality, the lobster poutine, while my girlfriend picked a lobster risotto. The lobster poutine was just ok: it is basically your usual poutine with a lobster-flavored gravy. Although the gravy itself was flavorful enough, the overall poutine was average in taste and a tad too salty for my taste. I am glad I had tried it since it had satisfied my curiosity, but it's a no repeat for me.
From bites of my girlfriend's plate of risotto, the dish was a miss: short on flavors, more "glue-y" than creamy, unappealing texture, overcooked and bland.
The ambiance was festive when I was there, and I did not get any bad experience on the service side (to the contrary, the wait staff was very friendly
on that evening). AND ...NO, we never asked for the fried choco mars bar ...rfaol!
I am particularly fond of their red curry's duck: the sauce itself is ideally intensely-flavoured without being overwhelming at all.
The duck on it's own is evenly cooked and tender without being short of mouthsome feel.
Another favourite of mine, when I go there: the scallops sautéed in red thai curry -> the very 1st time I took this dish, I was a bit hesitant thinking that the sauce would overpower the delicate taste of the scallop. But it all worked out well: the sauce was no harm to the fresh
taste of the scallops, on top of being vibrant/tasty. Great.
Only minor flaw I could remember of was with the lemon grass'd shrimp soup I had there on my very 1st visit a while back -> it was just too salty to
be enjoyable, but my girlfriend told me that the one she had recently was better.
Kudos for the service (courteous, friendly) + decor (loved the touches of chic and elegance of this trendy spot).
Before heading to Lemeac a buddy who went there warned me:
it's too much fuss! The steak frites was just ok! "Rfaol, I replied
...Never mind the fuss, all I need to know is about the food. And oh, by the way,
I do not go to an upscale french classic bistro for steak frites! Do that at home!
I go for more French classic fares..". So, I went and find out for myself:
The herring I had taken as a starter was delicately smoked, and flavorfully enjoyable -> perfect fresh taste. Not a complexed starter, but well done. My girlfriend went for the beef tartare: utterly savourish, perfectly seasoned with a fresh and great quality meat. We have had tartare in every way imaginable, but this one of theirs is impeccable.
Then "pot au feu de saumon" for her, and "boudin" for me -> my bloody pudding was delightfully savourish. Ideally cooked as well.
Her salmon stew, which I picked some bites from, was bathed in a perfect fragrant all savory broth with the freshest ingredients I would have expected in my ideal pot-au-feu.
Both her and I prefer the beef version though, but this one was very tasty and flawlessly executed (It was not hard to see that they had put the requested amount of long preparation
and great attention that a great pot-au-feu needs).
At dessert time, my girlfriend went for the "pain perdu". From bites of her "pain perdu", I found it to bear a perfect crunchy crust on top of being deliciously sweet, perfectly airy inside, with awesome flavors. Very very tasty!
Unfortunately, I could not rave about my Choco mousse -> Although I concede that the quality of the chocolate on it's own was irreproachable
(really nice quality), the mousse as an overall felt short of excitement (just an ok mousse. It could have been better!). But hey..that was the only off-note on such fully loaded flawlessly-executed fine dining.
A bit of a stiff service, but courteous and helpful.
It was loud on that latest Saturday evening we spent there, but no biggie since the rest was great.
Their late night promo of $22 after 10pm might interest me for a future visit... my question though -> do they keep up with the same high level of quality food as for the usual diner? I shall find out for myself.
I am fond of good French wines, and this place is gifted in that respect.
This is the type of restaurant that calls me: well executed french classic fares
with a creative modern touch, all in a classic chic decor. My type!
Kudos to the fish curry I recently had there: the fresh impeccable savourish salmon was bath in a delicious all favorful (amazing balance between sweet and sour) and well spiced goan curry sauce. From trying out all type of sauces paired with fish at numerous Indian restaurants, I must say that the Goan is one that matches the best with fish. Great!
From bites of the tandoori chicken of my girlfriend, although not my favourite Indian dish, hers was nicely marinated, aromatic and had the ideal tandoori masala seasonings. I used to not like Tandoori chicken because way too often it ended up a bit too dry and tasteless in my plate, but in this case it was total opposite: a nicely cooked tender flesh of chicken, all tasty.
The Biryani rice I took was nicely perfume-y, and well cooked.
Bottom line, a less impressive experience than the one I had at their New York branch (now closed), but still very good compared to most Indian restaurants I have been to here in Mtl.
I had some excellent veal pizzaiola at this place in St Leonard: savourish meaty garlicky sauce, amazing tender and tasty veal. Simple but very tasty.
The Napoletana pizza I had tried there has got to be among the best pizzas I had in Mtl: freshest tomato sauce, all cheese plentiful, with a perfect pizza crust. Great pizza!
Always a pleasure to end up in such classic / authentic Italian place: no fancy-ness nor trendy-ness here, but savourish food.
The decor is rustic.
I am more than honored going all that way to St Leonard encouraging such authentic Italian cuisine.
Went there 4 times (on weekends only) within the past 2 months, and omg this place was always jammed of people on each occasion.
I will go with my latest visit there (but all 4 visits were of equal experience).
My latest main course there was a seafood linguine plate. Like Crème Brulée (lol), it's a food item that I had eaten a lot but this one of Lucca beats them all: Very generous portion. The touch of white wine was so sublte, delicate and smelt so great on top of providing a memorable flavor kick to the dish. Each piece of seafood was fresh, nicely sautéed, the pasta ideally al dente, the overall was savory and cooked to perfection. Flavorfully savourish to the utter!
They have a fantastic Italian wine selection + Knowledgeable staff. It's small, not trendy, has a relatively short/straightforward list of desserts
but it brillantly delivers exactly where it should: the food (I had just pasta fares each time I went there, so my 5 star ratings for food is solely based on the succulent pasta dishes I had enjoyed at Lucca. I have no clue of their risottos nor their meat dishes, which I'll try on next occasions to see where they stand) !
Months ago, while visiting some friends in that area, they had suggested the place and we made it to the brasserie:
The interior decor is casual/simple. We had a table on the terrasse and the view over the lake was simply breathtaking.
We shared the combo appetizer of chicken wings (nice/not dry, not tasteless)/cheese sticks (good)/potato skins (lovely), onion rings (nice taste).
My girlfriend had the filet mignon skewer: from bites of it, it was tender and flavorful. Perfectly cooked.
My "festin du lac" was ok: I've never finished the scallops (not tempting/bit too overcooked for me and slightly short on seasonings), but the filet mignon was savourishly seasoned and had the ideal flavorsome I do expect from a good filet mignon.
It's nothing sophisticated as one might expect, but the food we had there was
savourish. In comparison with similar brasseries and other similar type of restaurants,
it is a good one. Well done in general.
The appetizer consisted of an elaborate assortment of true delicacies:
shrimp rolled in prosciutto (unusual to me, and I was particularly curious about the mix of the ham and shrimps...but it turned out as a refreshing interesting mix that I did enjoy), the scallops were delicious and nicely cooked. So did the piece of tuna that completed that appetizer (perfect flavors, texture).
Main course was the Veal Osso Buco -> It had the exact tangy, rich depth of flavor that I expect from a perfectly executed Osso Bucco. The meat was superbly tender and impeccably seasoned.
Excellent High end Italian fine cuisine experience!
My main course consisted of an impeccable Porcini Mushroom'd risotto: I could not have asked for some freshest wild mushrooms (heavenly fresh!) and for any nicer creamy consistency (perfectly executed!). The risotto had the great aromatic flavor expected from the rightful risottos.
My girlfriend went with the saffron'd monkfish dish (pescatrice allo zafferano): had some bites of it, and the fish was utterly scrumptious with it's all light fresh flavours + perfect meaty taste. Impressively tasty.
Dessert consisted of a french classic: the chocolate lava cake that we both shared -> it had the irreprochable melting-mouth creamy and savourish consistency and taste. Delectable!
Only downside that both my girlfriend and I found a bit disappointing: the service (it was heading more on the pompous side on that saturday evening we had spent there).
I went there on several occasions, mainly to accompany buddies who like this place.
The beef tartare I had there has got to be among the best I had in the city: nicely seasoned, with the perfect "essence of beef" flavour I seek in a really good beef tartare. They do it the closest possible to the traditional way of preparing beef tartare and that is exactly what I like.
BUT the other food items I had there throughout several visits were a bit less stellar: calamaris were too chewy, and had way too much breading on them + the grilled beefsteak I once had was overcooked and toothsomely tough. Their desserts had not seduced me neither (a chocolate'd dessert on one occasion tasted cheap chocolate and was not that savory at all + on another occasion I went for the pineapple'd cake which was a bit dry and average in taste).
Keep in mind that the lively bistro atmosphere may not be suitable to you if you do not like loud crowds.
I am picky about Dim Sum and have tried couple of places known for such, but Tong Por's Dim Sum are imho some pretty good Dim Sums (delicious enough). I only go there on lunch time, where they have couple of ladies passing from table to tables with their dim sum's (along with chinese brocoli, squids, chunks of pork meat) carts.
For the rest, well this is not sophisticated nor elaborate food, so I go there mainly for the dim sum. I had tried couple of very simple chinese fare as well such as shrimp fried rice (which was fine), fried noodles (below average), taro cakes (theirs is delicious). So, a score of 4 if it's just for the dim sum, a 3 for the overall dishes I had there.
Service has always been prompt and decor is very simple/basic.
I started off with their trio of foie gras: the seared foie gras was a bit of a miss (some bites were a bit too creamy on top of bit unevenly seared) but the 2nd portion of foie gras (au torchon) had the usual savourish and all flavorful velvety and meaty feel I expect in any right foie gras. As for the crème brulée..I know it seems common nowadays to get it accompanying foie gras...BUT for god sake...please ditch that off such a luxurious item's (foie gras) course.
On main course, I went with the braised veal: nicely cooked and perfectly seasoned. Savourish dish except for the home made gnocchis that did not seduced me that much (was a bit chewy to my likings).
I had skipped the desserts since none of the available ones seemed to be of high interest.
Kudos to the veal liver & gratin dauphinois I had there -> each cut of it that I was having had the expected moist feel, nicely juicy inside on top of being perfectly well seasoned and cooked. Beeing a liver enthusiast, I found their veal liver to had lived up to my expectations. As for the gratin dauphinois, it was cooked evenly, had the expected golden brown crust texture I love seeing on my usual gratin dauphinois, nicely creamy on the inside and was very tasty. Simple and yet Great!
Went at Lulu bistro on a saturday evening over a month ago.
The appetizers, relatively not pricey, were good: I picked the snail gratin which was not only succulent (perfect flavor, great taste), but had amazing accompaniments in the delicious crème de bleu that came along. The tomato tart of my girlfriend was perfectly light and flakey.
Went on with the cassoulet on main course -> the cassoulet's stew had the perfect meaty succulent mouthfeel that I seek in my usual cassoulet. Each chunk of meat of that cassoulet was nicely cooked, had the right seasonings and was savourish. My girlfriend went with the Lamb's Osso Buco. From some bites of her Osso Buco, I found it to sport the right tangy and rich flavor I expect from the right Osso Buco on top of chunks of lamb that were of the right tenderness. Good.
We were too stuffed for desserts. Perhaps next time. lol
I love the modern bistro feel of Lulu: warm colors. The service was amazing on that evening we spent there.
This dining happened during our stay at their hotel at the beginning of July 2009.
Starters consisted of beef tataki for my girlfriend +
the risotto for me. The beef tataki (had some bites of it) was a great change from the usual raw beef'd appetizers we have all around -> it was nicely seared, had the perfect toothsome and was of great quality. As for the risotto, it had the desired cooking + creamy flavourful and fresh mouthfeel I am so picky about when seeking for the perfect risotto. Both appetizers were creative and plentiful.
My girlfriend took the duck. I picked the lamb and of course we shared bites from each other plates.
The rack of lamb couldn't have been as stellar as what was in that remarquably luxuriously presented plate: perfectly cooked with a delicate palate drooling savourish sauce. Heavenly!
The duck was so flavorful, nicely seasoned with the freshest ingredients I could have asked for (right from the smell of it, 1st thing that came into mind was the fresh odors of those ingredients!). It was bathed in a delicious sauce that went down in no time, lol. Unbelievably succulent!
We ended with the mignardise plate for 2 which were numerous little fine/delicate mouthful delicacies.
Although on the pricey range (which should be expected, particularly for this type of high end dining), it had stunned me by it's wide variety of choices (do not put me in front of an extensive choice of wine, cuz I'll be in heaven..lol!). It was the opportunity to test the sommelier's knowledge (very good, very!) + getting to know some new wines I had less infos about.
It was simply an awe of a dining experience + service was impeccable (not pretentious at all, which was a pleasant surprise given the somptuous surroundings).
Bottom line, it's high end luxurious ++ dining
like what you get at Nuances, Osco ..etc (even, a tad above those to some extent, imo).
1st time there, so I went with a starter of calamaris + one classic of theirs (cow boy Rib steak):
The Grilled calamaris as starters were just fine: not too "oily", not too dry. Slightly "rubbery" though compared to the way I usually like my calamaris.
Took the 20 oz cow boy Rib steak. Had requested it to medium rare. It came not cooked exactly like I had requested (overcooked) , hence missing of the full juicy-ness and flavorful mouthfeel I like with my steak. But hey, it might just have been a bad luck here. The garlic mashed potatoes I had along the meal was awesome (nicely cooked, had perfect smoothness).
Although it's a steakhouse, I'll go back there for the seafood next time.
Great looking restaurant. Awesome service while I was there.
Not my 1st time there, so this is more of a summary of all visits there ->
Among my favourites whenever I go there: the cod (yummy! flavorful and marinated with the ideal seasonings), their tasty tuna belly's sashimis (toro), and their eel'd sashimi (unagi).
The freshness of their fish has always stunned me.
What I liked a bit less:
-The cartier maki roll (just didn't provide me with the yummy mouthfeel I was expecting from it / touches of honey turned out to be not my thang for such, mango neither)
-Tri Express Veggie: although interesting at 1st bite, I ended up being turned off by the orange touch that's in there. Just Not for me.
Definitely among the most creative combination of flavors and textures at any Sushi place (more of a sushi/fusion fare) that I know of (in Mtl). Kudos!
I started off with the Filet of basque cod: fresh taste, delicate and savourish mouthfeel.
The duo of scallops my girlfriend had, which I had a bite from, was very tasty as well. Beautifully presented pintxos.
Main course was the mixed white beans/chorizo (perfectly spiced sausage. The Duck breast that came along was tender. Too bad the white beans I had were a bit too chewy, but the overall meal was great nevertheless). My girlfriend picked the braised beef: nothing really particular here since it's a casual dish but it was perfectly braised, nicely cooked from the bite I had stole from her.
PS: If they want to make it a bit more typical (just a constructive suggestion btw) I'd suggest they serve the pinxtos at the bar (in Spain's basque region, pinxtos are generally served standing, at the bar).
Overall: very good (that was 2nd visit there. Updated my review with my 2nd visit's experience, but the 1st visit was as good. So from personal experiences, they are constant).
From pure personal experience, they have probably among the best baby back ribs I had in Montreal (not just this Baton rouge, btw). Have found their BB ribs to have always been savourish and tenderized to perfection. That's only reason of my repeated visits there.
Most of the other Baton Rouge's menu items I had were just ok, though . Nice food, but nothing really that had stunned me.
I do go there once in a while (approx 2,3 times every 6 mths), in my humble opinion, their strength is with the seafood dishes, hence deserving the name they have (l'étoile de l'océan)..lol ->
Their chef's seafood plate, although a bit pricey, can be easily shared by 2..even 3, btw. Most importantly, it has always been a successful dish for me and my companions: flavourful, nicely seasoned, savourish.
Other successful dishes I had enjoyed there was the seafood rice (with perfect moisture
of the rice, great flavors and savors + some very fresh nicely cooked seafood).
Where I did have less success:
-The quails (had it once and never tried it again since it was simply too dry when
it was offered to me)
-The rib steak: tried it earlier this summer, and it lacked of the perfect cooking
I had requested. It was slightly overcooked.
Bottom line, they have always responded successfully to my primary needs of seafood cravings
and to some very "portuguese-type" menu items (the portuguese green soup, the grilled sardines,
the popular portuguesse cod dish had all been well executed on each occasion I had tried them).
I've never regarded L'Etoile de l'ocean as the most authentic portuguese food spot, but when they had a dish that stole the show, it was a hell of a great savourish dish! So, in line with the rest of portuguese restaurants I had tried in Mtl, it's a 4 star as far as food goes.
Finally made my way to this popular restaurant.
First time there.
Started with the pan seared foie gras: nice! The ice cider that came along with it is a well thought move.
Main course consisted of the duck breast dish:
it was a bit bland, slightly too chewy. I hoped the orange sauce would have saved the dish, but it did no better in terms of mouthfeel (the sauce was alright, just didn't enrich nor save the faded appeal I got from the duck)
Decor: Simple, and yet cute little decor.
Service: on this only one occasion I was there, I had no issue at all (anything was done on timely manner and service was courteous).
Overall, just an ok bistro imho: good enough but not stunning from this very 1st experience. So I'll come back once in a while (probably once every 3,4 months) and try other items of their menu and see how things evolve.
Went there on several occasions upon invitations of some folks
or colleagues at work.
from several visits there:
tuna steaks were good -> had it 3 times there and has always been tasty, cooked to perfection.
on another visit I had there, the charbroiled cod was over cooked and bland. So I never ordered it again. Then very lately, I went on with their seafood plate (basically a seafood casserole of squid, clams, lobsters..etc): it was just ok -> flavorful and good enough (could have been more savourish though...but hey, honestly
not bad in this case).
Although having never been stunned by their food (their food had been just good for me,
just nothing stunning to my palates), I have high respect for their cuisine: over time, I've learned that lots of what they do are home made and that should be encouraged, rewarded (that's also why I never look down on them, and do encourage their honest and hard-worked cuisine).
Everytime I was there, the service has always been friendly.
Something is sure: this is as close as I could get --- in Mtl -- to the meals I had in Portugal years ago. So as authentic as it goes.
Went there just once (around 2 months ago) with a bunch of folks.
Right from looking at their menu, we knew we were in for some traditional cuisine. Nothing fancy (like fusions or some crazy modern food mixups ;p).
Started with the beef carpaccio: I liked the simplicity of the dish (all about the old fashion way of preparing carpaccio, traditional authentic flavors...exactly as you would get in an Italian village). The raw meat had perfect texture and was oozing of flavors. Delicious.
Went on with the veal scallopini: delicate fine-textured tender veal , amazingly well cooked. Simple and perfect!
I was full (the plates came in generous portions , were rich and good), but could not resist from stealing bites of my friends's plates -> some bites of the appetizers (usual classic antipastis) left me with an "oh..it's good" impression (good as at any other good italian place ...anyway, there's nothing extra you can do with antipastis) ... but my mouth started drooling again when I hitted a bite of one friend's porcini pasta (delicate in texture yet rich in color and flavor, bathed in a heavenly sauce).
As much as I am fond of highly creative modern cuisines as those of L'Epicier, Le Duel, Jin-I..etc, as much I have a mouth drooling soft spot for the richly flavored savourish authentic cuisine of Villa Armando... mouth watering good!
Last but not least, we were accompanied by an old Italian neighbor of ours who usually snobs most Italian restaurants complaining that very few chefs couldn't beat his aunt's kitchen's marvels...oh well, he too was impressed this time. I could not have better summed up this food experience. PS: Their executive long-experienced chef was in the kitchen while we were there. So that could explain the stunning food experience we luckily enjoyed.
Went there once for a tagine then went back couple of weeks later for a couscous.
1st time, the tagine: nicely executed stew, tasty (spices blended in so subtly ... I used to suffer from too much cummin or saffron in most couscous I had tried before, but here, the cummin + saffron were not overpowering at all and mixed well with the rest). The lamb was tender and savourish.
2nd time: I went for the "couscous du chef". Basically, a couscous accompanied by a variety of different meats (merguez, chicken, lamb, etc) . Each chunk of meat was irreproachably tender. The overall couscous was flavourful and tasty with very tender veggies.
Overall, for that type of cuisine, it's a very honest cuisine. Nicely done. Will have to give a try for lots more on their menus (interesting menu that they have. Not just couscous and Tagines, so I'm looking forward to discover more from it)
Ai commencé par un médaillon de foie gras: délicieux, tendre, savoureux. Vraiment bien réussi!
Ai poursuivi avec l'escalope de foie de veau: succulent (cuisson et saveurs parfaites, mise en bouche irréprochable).
En dessert, ai beaucoup apprécié leurs délicieuses mini crêpes.
Ce fut une première fois -- pour moi -- à cet endroit, mais j'y repasserai souvent essayer d'autres grands classiques de la cuisine Francaise.
Superbe expérience culinaire!
Appetizer: Picked the Ostrich tartar. Despite the apple infusion that came with it, I still found it slightly dry to my taste, but the meat was fresh nevertheless. It was slightly bland (nothing really alarming though...just missing the flavorful touch I expected from this tartar). Chips pumkin turned out irrelevelant here.
Main course: Halibut fillet/lobster: here I found the halibut fillet to be slightly dry and missing the total mouthfeel savourish experience (just an ok taste). The lobster largely saved the plate: impeccable taste/cooking (I was a bit surprised by that because I did expect the slight ginger taste in the lobster to be unecessary...but it worked!).
Despite little flaws, the food was good and the presentation of the plates highly artistic.
PS: It's more appropriately a light 4 stars in my books for the food because the food has not blown me away as much as it did with my other 4 stars ...but it is way better than average for sure (honestly, they are very close to what I consider a solid 4 stars.... So a bit more excitement -- more exciting flavors/seasonings -- in their plates and this is largely your solid 4 stars restaurant).
5 star services (this staff is the model type of staff any restaurant should base themselves on ). It says it all. As for the decor: it's my personal top favourite restaurant as far as interior design goes (warm colors, beautiful bricks + wood.beautiful and yet classy, discrete).
-Atmosphere: Souvent plein (preuve de leur excellence), idéal pour se retrouver entre collègues, famille, un brunch.
-Decoration: J'avais un faible pour leur décoration de l'année passée avant la dernière incendie qu'ils ont subi. C'était une décoration très typique des jolies restos de la campagne Italienne avec ses petites fenetres vitrés dans les murs. La nouvelle déco est très joli, plutot contemporaine/moderne mais tout aussi chaleureuse.
-Service: J'y vais souvent les Vendredi ou Samedi soirs et m'arrange pour etre tout le temps servi par ou soit Josée ou Martin. Ce sont deux superbes serveurs d'un grand professionalisme et de longue expérience et qui sont d'une courtoisie et d'une chaleur humaine remarquable. J'ai aucune idée du service offert par les autres serveurs, mais c'est un restaurant qui a un grand standard de service...donc si jamais vous tombez par malchance sur un serveur qui fait pas l'affaire, glissez un mot au gérant et vous etes assuré que tout sera dans l'ordre aussitot dit.
-Cuisine: Je m'en veux d'oublier le nom de la cheffe, mais elle est fidèle au poste depuis hyper longtemps et elle est définitivement l'une des cheffes les plus talentueuses que j'ai connu lors de mes 10 dernières années de 'voyages culinaires' rigoureux à travers les restos de Mtl.
Ses viandes sont tout le temps cuite à la tendresse/au gout/à la cuisson exacte voulu par le client (et je suis très sévère là dessus, n'acceptant rien de moins qu'une cuisson exacte et au gout savoureux). Je suis un fan de ses linguine ai frutti di mare: pates cuites à la perfection, fruits de mer savoureux et frais, sauce savoureuse, fraiche et bien balancée en termes d'épicage).
Vins: apportez le votre
The " Toqué' of all breakfast restaurants!
Largely the best Eggs Benedicts you will get around Quebec's province: large choice of Egg Benedicts with my favourite being The "Copenhagen" (with fresh salmon, savourish potatoes, fresh sweet and juicy fruits, amazing poached eggs).
Their Eggs Benedicts largely stand out from other breakfast places.
Their plates are generous and very savourish. Service is fast and courteous. Finally a breakfast restaurant that has got a brillant kitchen/very talented chefs (not your ordinary breakfast place).
Amazing Titanic" nigiri (based on spicy mayo/tempura/shallots/shrimp/). What I particularly like as well: they sometimes have great specials with their nigiris and makis.
As I already wrote on a different review: Mtl does NOT have one BEST place for sushis but SEVERAL ONES, Shiki being one of those.
Chuchai is all about exquisite vegetarian food. When substitute flavours of meats beat the real ones, it's quite an experience: I recommend, if you go there for the 1st time, to try the duck-substituted dish -> it's pure amazement for the palate (unrivaled savourish taste)! Kudos for the creativity and this unique type of ambitious cuisine (it wont be a michelin star restaurant anytime soon..lol..and might even become borying in the long run if you go there too oftently...but it will seduce the curiosity of your palates not with new type of avant-garde cuisine..far from that...but with it's own unique ability of susbstituting your usual meats by vegeterian "alter egos" that are as good as their originals).
Interesting and refreshing food experience!
Excellent restaurant vietnamien alliant un joli décor contemporain et très propre avec une cuisine savoureuse/pleine de talent (les morceaux de boeuf et de poulet grillés sont bien apprétés / les viandes sont toujours d'une fraicheur et de qualité remarquable. Leurs soupes tonkinoises sont savoureuses, moins grasses qu'ailleurs avec un bouillon très bien réussi). C'est un restaurant qui impressionne par la fraicheur de ses aliments (que ca soit leurs légumes ou viandes), la belle variété de ses plats exquis (soupes réussies, excellent General Tao, brochettes de viande de boeuf, crevette savamment grillés et assaisonnés, leur excellente soupe Won Ton fait avec plus de précision, de gout et de raffinement qu'ailleurs). J'apprécie les bieres disponibles (la bière vietnamienne Hue est une excellente bière blonde qui s'apprete à tous leurs plats. Idem pour les 2 autres bières chinoises qu'ils offrent/ J'ai un penchant pour la bière Zhujiang qui est d'une fraicheur et d'un gout léger/invitant).
Dans le genre, c'est largement parmi les 2,3 meilleurs tables vietnamiennes à Mtl.
PS: Superbe mention pour le raffinement de leurs plats (on est loin de la présentation vulgaire des plats qu'on retrouve dans de nombreux restos de ce type) et leur bubble tea est simplement parmi les plus réussies en Ville! Excellent resto!
One of my favourite places for "retro-smoke meat" (lol..that's the name I give to my authentic old school/old fashion smoked meat).
PS: I sometimes read that this place is over rated...well, it's not as if it was pretending to serve fine gourmets...it's smoke meat that's done on their old own fashion way. Seen as is (I don't think it's trying to pretentiously steal the show as the emperor of all smoked meats) it's just what it is: a long time institution that's being doing smoked meats for so long..and to that regard, it delivers delicious authentic smoked meats).
What a cute typical bistro with a retro feel.
I started with a good octopus and lentil salad (tasty). Then I ordered the lobster risotto (did appreciate the good quantity of lobster) -> nice smell, well cooked, but it lacked the rich creamy mouthfeel that I like in my risotto. Enoughly good and tasty, nevertheless. Dessert (orange panna cotta) did not live up to my expectations: average taste. Overall: good enough. I will certaintly give another try to some more on their menu.
One of their Makis simply propulsed me to skyrocketing enthusiasm: the "Spider" ->
it was the energizer bunny (that ginseng and the fresh crab were not only delicious to my palate ... they turned out to be my favourite natural energy booster on that evening ;p) of all their makis..lol
That spider was also an amazing concerto of various tasty flavors.
Largely among the freshest best red tuna sashimis and pacific rolls I had in Montreal. I also had a soft spot for their Mango Tango (the raw scallop was so fresh and tender). Great sushi place (worth driving all the way to DDO)!
Had heard great things about this place, and had to see for myself. I am usually fond of Japanese hot pots (reminding me of 6 months of culinary
exploration around Japan where I insisted on just the most authentic Shabu shabu
they could offer locally..those were unforgettable yummy shabu shabus ;) and was
impatient to try them at Hanashima.
I picked the Grade A beef Shabu shabu. The Grade A beef was perfectly nicely sliced and had perfect fresh texture, but the whole hot pot experience was disappointingly short on flavor for reasons I'm explaining -> Grade A beef is good meat, but it is probably not the right meat for Shabu Shabus (Ok..I am not expecting all Shabu shabu places to serve the Wagyu, which -- despite providing a memorable savourish taste to the Shabu shabu -- is pricey and hard to find anywhere, but a bit of research needs to be done here: probably, some other type of beef cuts would be more suitable to enhance the taste of this Shabu..probably). The dipping sauces that came with it did not help neither -> they were just ok.
Make no mistake: it's not bad at all. I just expected a bit more in terms of flavors/aromas from the broth/meat/sauces.
Decor: Eventhough I had seen more impressive Japanese restaurants in term of decoration, I still liked the cute oriental decoration of this restaurant.
Service: friendly, very courteous and helpful.
Definitely a place I would still recommend:
It's unique (not that much Japanese hot pots places in Mtl as far as I am concerned), and has plenty of stuff to try (I will go back for more exploration of their menus for sure).
It deserves the rave reviews: truely an awesome souvlaki place (delicious souvlakis!)
Went there around 2 months back.
I picked the "pan seared foie gras" as appetizer, the veal on main course and ended with a dessert made up of some sort of caramelized pineapple.
->the pan seared foie gras was of perfect high end quality, had perfect taste and texture.
->the veal was nicely cooked with great flavors and mouthfeel.
The dessert was simply delectable: the savourish caramel savor matched perfectly with the sweet fresh pineapple. The rum flavored foam was a genius idea in this case. It was a dessert like those of very high end cuisines with multi-dimension tastings ;p Simply great!
I'll go there from times to times (probably with intervals of 2,3 months) just to try the other dishes and see how they stand by the great standards of fine cuisine that I've experienced on this first visit. But for now, and after that one visit, the impression that I have stands by this: savourish high end cuisine!
Slightly weak on appetizers, I'll concede...but the rest is delicious food that is comparable to the high end Mtl's finest cuisines (the lemon veal was creatively done, the meat was impeccable, the taste original and remarquable / I also had on another visit, a perfect flavourish delicious rissoto)+ amazing list of wines. I just wished they were a bit more creative with the desserts (which by the way are savourish and good)...but that's a very minor detail.
If you go on lunch time or take the moderately priced specials, you wont really fairly enjoy the talentof this chef. But I usually got there in the evening and Yes, it is then very good. I'd recommend their brillantly cooked sesame Beef + they cook duck like no one else. Truely raises the bar for this type of cuisine in Mtl!
All meat dishes I had there (lamb, chicken) were creatively / richly seasoned. Their meats were always of perfect tenderness/impeccable cooking with the greatest ingredients. They have great classics of French cuisine and stand -- in terms of creativity and great food -- among Mtl's finests. Very good!
The crab salad I had there was a mixture of amazing flavors and it was savourish: the crab was of great quality, and they had very tasty shrimps along in the salad. Kudos for that salad -> refreshingly different frm your usual crab salads and more importantly prepared with top quality ingredients and the freshest cran + shrimp.
Not too keen about their "Viva Las Vegan" san
dwich (found it to sport an "unctuous" feel I am not fond of + green tomato pickle tasted odd along the hummus), but they have lots of other great goodies that make me go there at leat twice a week: the smoked trout, Brocoli salad, Paninis (delicious). Bottom line: It is not your next door ordinary sandwich booth. It's more like a great chef had decided to open a sandwich booth ;p
In the genre, it's largely a top contender in Mtl.
Among my personal favourite crepes in Mtl.
Every time I go there, I usually take the "symphony crepe" (it is delicious authentic crepe, cooked to perfection with the perfect smoothness, flavors. The fruits were always fresh and the crepe was always garnished by a savourish cream). Sometimes, I also take the crepe Suzette (since it's less garnished than the other crepes, you get to fully appreciate the talent of the cook -> savourish and flavourish crepe).
Great crepes. Next time, I'll need to give a try to the fondues as well.
I was impressed by the great variety of curries, salads and appetizers.
On my visits there, I had some hits (savourish fish filet in banana leaves with coconut milk, Seafood sauté with coconut milk was impeccable) and
a very few misses (roasted duck in Soya Sauce was not at my taste/found the mix to be a bit odd
- same also for the Sauté with peanut sauce+cashew nuts+fried spinach ).
The misses have to do with pure personal tastes, and nothing to do with the talent of their chefs since the food is truely tasty, varied, authentic and of top quality. Kudos as well for the cute cozy Thai decor (very nice). Lovely great Thai culinary experience!
Korma au légume savamment apprété: le mélange de saveurs de la noix et de la sauce crémeuse qui vient avec -- a séduit la curiosité de mes papilles gustatives (Gout tout autant curieux, interessant, gouteux et différent). J'y retournerai pour gouter aux autres mets (ils semblent avoir des menus plus variés/élaborés par rapport à la normale des restaurants Indiens).
Dégustés à cet endroit:
-Pétoncles au maîs grillé et à la coriandre. Ai choisi cette entrée pour son intention 'originale' (différent de ceux qu'on a l'habitude detrouver comme entrées sur la pluspart des tables). Les pétoncles étaient un peu trop cuits à mon gout. Le mais n'est pas 1 bonne idée dans ce cas ci (ca n'apportait absolument rien au gout du pétoncle). Pour le gout, la coriandre est de trop aussi (n'apportant rien à l'appréciation du pétoncle). Au moins, je salue l'audace du chef (elle essaie, ose et j'apprécie ce coté là).
-Râble de lapin. Pas aussi tendre que j'aurai apprécié, mais la viande était tout de meme délicieuse. Le marriage avec citron et Lavande passait très bien en bouche dans mon cas.
Pour l'amateur de fruit de mer que je suis, un détour au Maestro devenait incountournable:
Y avons pris l'assiette de fruits de mer chaude ($72 pour 2 pers) -> remarquable crabe royal. Succulentes crevettes à la noix de coco (rafraichissant et bien pensé, rajoutant un gout exotique auquel je m'y attendais pas). Idem comme verdict pour le satay aux crevettes. Les choix de sauces d'accompagnement furent tout autant exquis que variés (seule exception: la sauce orange-raifort -> un peu trop épicé à mon gout et surtout inapproprié comme accompagnement à des fruits de mer).
One of my personal favourite Italian restaurants in Mtl. I felt for it's authentic Italian Flavors/savors .
Appetizer: I picked the arugola e parmigiano: amazing savourish salad with a remarquable freshness.
Main course: Veal chop (the veal was tender, savourish, nicely cooked)
On a second visit, I enjoyed a divine tasty lobster filled pasta I'd doubt to see anywhere else.
Amazing cute, cozy little restaurant with a cuisine to die for!
Very charming from the outside, Very classic decor in the inside, on lovely Sherbrooke (area with lovely classic architectures).
Both my girlfriend and I had:
-For me: below average caprese salad (average in taste/lacked of freshness). I went on with the gamberoni alla griglia con radicchio (tasted just ok. average cooking/flavor)
-For her: She had a risotto that was a bit crunchy, a bit too salty also.
Impressive wine list. Ok food. Below average service.
Ai pris un plat classique avec oeufs mirroir , bacon, pommes de terre.
Les oeufs manquaient de fraicheur et étaient mal cuits. Le bacon était trop grillé. Pomme de terre au gout bien ordinaire. La serveuse avait l'air pressée . Vraiment pas impréssioné!
Horrible service: J'étais assis au bar pendant 30 minutes et toujours personne pour me servir. Pourtant le proprio était là, devant moi...l'air complètement niais. Je ne comprends pas trop l'emballement pour 1 resto avec un service aussi pourri!
Horrific service: waited 30 minutes with zero service. The owner was there, in front of me, but nada...
This is a restaurant that I am dumping into my trash list, on a heartbeat!
The grilled rib steak I ate there was overcooked, lacked of flavor/taste. I truely felt like eating a quick barbecue on a rush done at your neighbor's backyard. Very forgettable rib steak.
My girlfriend went for the grilled scampis: the sauce that came with it was nice, but the scampis were rough and lacked of freshness.
Restaurant is very nice looking though, and it can get quite busy on weekends and at night. Service was excellent.
Service was excellent, but what I ate was very average: the chicken tikka was a bit too grilled/overcooked and taste was blend. Too bad, because I did truely enjoy the service.
Ce qu'ils font c'est principalement ceci:
-feuilles de manioc (pondu)
-brochettes de boeuf
-pate de farine de manioc (chikwangue)
C'est un restaurant africain à la cuisine de base zairoise (RD Congo), qui peut parfois etre savoureux (quand c'est Hortense qui est aux fourneaux) ou vraiment ordinaire (quand c'est le patron qui s'empare de la cuisine).
Conseil: Ils ferment le Mardi. Le jour suivant, Mercredi, le proprio est souvent aux fourneaux jusqu'à environ 6:30/7pm ... et il a tendance à servir ce qui est réchauffé la veille (et ca parait: les viandes sont raides/manquent de fraicheur, les feuilles de manioc sont réchauffés et ca parait qu'ils ont été apprétés la veille. Attendez donc que Hortense soit vraiment activement dans la cuisine (donc à éviter les Mercr jusqu'à environ 6:30/7pm) et vous aurez droit à une cuisine savoureuse (non pas haut de gamme/raffiné mais définitivement savoureuse). Je vous recommande la chevre grillé servi avec la pate de farine de manioc (chikwangue). Ca fait plus typique. Les bananes plantains sont un peu trop sucrés et leur gras rajoutent un peu trop au gras de la viande de chèvre. De plus, tant qu'à y aller dans un restaurant zairois, allez y pour ce qui est vraiment typique de cette cuisine: chèvre grillé, la chikwangue, les feuilles de manioc (pondu). Tout ce qui manque c'est une bonne bière zairoise du genre le Tembo, en dessert des mikate (beignets congolais). L'atmosphere est correct: souvent des habitués venant en famille ou amis. Le resto a deux écrans de Television qui jouent des DVDs de chanteurs congolais (Koffi Olomide, Fally Ipupa etc..). Ca va comme resto, mais il va falloir que je teste le resto Africain Gorée au centre ville (l'avait essayé sur l'heure du midi et c'était ordinaire...mais on me dit que le cuisinier de soir n'est pas le meme que celui du midi..donc vais l'essayer en soirée).
PS: Munissez vous de patience parcontre, car c'est hyper lent comme service!
It's a "fast food" chilean type of restaurant.
Their barros lucos (basically a sandwich with beef, avocado, tomato) is a hit or miss: depending on who is doing it (they usually have 2 aides helping the owner with his wife) and depending of who is preparing the barros luco, it can be delicious or very average. If you can get the owner or his wife preparing them for you, then you are assured to get a great barros lucco. Lentil soup is always delicious though (my guess is that it's the owner's wife who cooks it). They have a very unique type of hot dog (very rich, very garnished).
Simple, mais bien tenue (ils font du bon boulot: cuisine sérieuse, savoureuse).
Excellentes grillades (excellent gout).
C'est pour ses spéciaux-surprises du chef (honetement, les sushis standards qui sont sur le menu sont correctes/classiques..mais les spéciaux-surprises du chef sont de quelques coches supérieurs) qui ne figurent pas sur le menu, que ce restaurant m'a charmé. Ils changent souvent de spéciaux-surprises et ca donne une attrayante impression de constamment redécouvrir ce restaurant: brillante idée! Le reste est pas mal non plus: des sushis brillament apprétés de facon général avec quelques petites faiblesses mineures par ci par là (de ce que j'ai expérimenté: rouleaux tempura un peu trop frits, sushis parfois apprétés longtemps avant d'etre servis). C'est pas mal
Below average tempuras.
The rest of their Sushis are average.
My personal weakest pick of all Sushi places I have tried in Mtl (around 27 various Sushi Places throughout the past decade).
Resto très mal balancée: le midi, c'est vraiment ordinaire comme plats (cuisine de bistrot de bas de gamme. Je m'attendais pas à de la soupe de riz & nouilles au menu d'1 resto de la rue Crescent...).
Le soir, ils sortent leurs gros canons (délicieuses pizzas, pates bien réussies..etc). J'apprécie l'ambiance boisée et sombre qu'on y retrouve à l'intérieur.
Decent budget restaurant (for the relatively cheap price, you have good portions) and the food is ok.
Nothing fancy here: just a casual ordinary restaurant.
I do go there once in a while when my craving for guyanese-caraibean food urges. It's a very ordinary/simple looking restaurant, small, and hardly noticeable from the outside (located on Avenue to Parc / not far from the Corner of Mtl Royal). Their Jerk Chicken is tasty and brillantly cooked (tender chicken meat, savourish).
Other things I've tried: the pumpkin roti (delicious, not dry), the goat chow mein (I doubt you would find that easily anywhere else in Mtl. It's very tasty, nicely cooked and spiced up moderately) + the delicious gilbaka fish curry (I opted for the rice instead of the Banana Plantain. The rice completes nicely the sauce, whereas the banana plantain would be more suitable with grilled meats). In this genre of cuisine, it's nicely excecuted: nothing fancy, but a strong focus on making the food savourish. They work hard on respecting the authentic home-made tastes, and it works -> their food are truely excellent.
-Somber but Beautiful exotical decoration
-Kept the originality of eating the authentic way they eat at home (without forks and knives).
-Talented cook: both the raw and cooked meats were geniusly properly cooked, with right amount of tenderness and very savourish (without being too spicy nor agressive to the palets). Go for the combo platters if you've got a chance.
-My waitress could have been a bit more smiley/welcoming (probably just a bad day)
It's a refreshing/different type of culinary experience to try once in a while.
Truely liked it.
My girlfriend enjoyed her lamb couscous. As usual, I always taste bits of her
food to get a more complete opinion other than just the one of my own plate.
I found her lamb couscous to be tasty, nicely midly spiced and the lamb was tender enough.
I went for the rabbit couscous which was of equal appreciation as her lamb couscous.
Found the couscous itself to be rightly prepared (at perfect cooking, not dry).
Bottom line, couscous places in montreal are numerous and most provide a relatively similar
classic type of nice couscous cooking experience. Au coin Berbere sits among those and
is truely a nice classic couscous place. But it's about time that a chef brings the couscous
experience to a new level of positive "audaciousness", enriching the couscous with more depth/taste/flavor.
Dixit one Couscous chef I once met -> "Couscous is couscous...why trying to change or improve couscous"...
well, the problem is right there. Food is just food...but had Ferran Adrià not thought of revolutionizing
food...no one would have remembered him as one great chef of all times.
So, food for thoughts to our Couscous chefs.
While Philinos is my favourite Greek restaurant for food, Milos is top favourite all-rounder Greek restaurant because it covers and balances perfectly well all I like about a restaurant: awesome cuisine, beautiful layout, classy service.
The full pack!
On my visits there, I had try several fish dishes (always fresh, savourish and very interesting variety of top quality fishes), but had a soft spot for the grilled octopus (Octopus in the hands of a weak chef can be a disaster, and that's how I started to measure the great talent of Milos's chef -> his octopus is brillantly cooked, at perfect tenderness and with a taste that drives your palet happy ;p).
I've got to point this out: their seafood is so fresh that you would litteraly think there was a little fishing village right next door..litteraly!
Beautiful Modern/Trendy/romantic/ Contemporan warm and light colors.
Very courteous staff with high standards of service. Ask them about anything that's on their menu, and you will be amazed by how precise are their knowledge about cuisine, their menu, food and so on. Mind you, that is what you expect from such high caliber restaurant.
Great goat roti (not dry, nicely cooked, great taste).
They don't take any chance with the spicing and play it safe -> so, no worries about hot spices here.
It's a honest and pretty nice cuisine (nothing fancy, and yet savourish and enoughly refined). It's a cute cosy place, clean with a nice little bar.
Service is slow, but professional/courteous.
Philinos is simply my top favourite greek restaurant in Montreal, bar none: here, nothing fancy in the decoration (bit dark/somber), very simple layout but the food shines very high: my 2 favourite dishes there ->
-The Kotopoulos Garides (Grilled Chicken fillet + 2 jumbo shrimps): savourish!
-Paidakia Arnisia (Grilled Lamb Chops): delicious, tender meat
They have great portions of food, and they are all very tasty, brillantrly cooked or grilled. Excellent Greek cuisine!
-Amazing seafood (freshness, perfect cooking)
-Top notch service (very professional, courteous)
-I am very picky about Feta and I find them to have an amazing great Feta.
-Not only skilled with sea food, but with meat as well (tried lamb at 3 occasions and it was
was always nicely cooked/spiced and very savourish).
-You can pursue your evening on partying downstairs (great idea to burn the
lovely calories you had gathered at the restaurant ;p)
-Bit dark inside, but not a major issue at all
-Très beau restaurant au décor mediterranéen moderne/chaud/invitant et romantique.
-Service coutois, professionel.
-Superbes tapas, Osso bucco savoureux, fruits de mer superbement apprétés, paellas délicieuses. Cuisine honnete. Vraiment pas de reproche majeure (à part que j'ai trouvé leur soupe de fruits de mer légèrement trop salé + des toutes petites faiblesses du coté des viandes rouges -- voir la section qui suit ).
-Rapport qualité prix interessant + liste de vins variés.
-Peut s'avérer bruyant, surtout les samedis soirs (pas de la faute du Resto).
-Les soupes au fruit de mer ont tendance à etre un peu trop salés, mais ca s'arrange.
-De mes nombreuses visites et plats éssayés au Douro, leur seul point faible fut avec les viandes rouges grillés/en steak: l'agneau, le boeuf furent moyens (cuisson approximative pas toujours bien réussie/assaisonnement ordinaire), pas plus.
J'y retourne souvent pour ses excellentes paellas, ses tapas inégalables, l'impressionante et savoureuse casserole de fruits de mer et son décor attrayant + très bon service.
4,5 years ago, this place used to be my favourite in Town. The food is not as good as it used to be and I miss the warmth of the old days. They are victim of their success: It has turned into a very pretentious restaurant that I have no choice but to unfortunately pass on. With better portuguese restaurants in Montreal with more interesting price/food quality value, Chez Ferrera is no more of interest.
-Service approximatif/froid lors de mes 2 dernières visites (suis allé en Fevrier de cette année et il y'a 3 semaines environ: différent serveur pour chacune des 2 visites, mais les 2 semblaient parfois absents/ souvent préssés)
-Ambiance pompeuse à en couper l'appétit
-Cuisine correcte, mais prétentieuse
-Branché, joli décor
-cuisine très tendance et correcte, mais moins savoureuse qu'autrefois et qui se fait vite dépasser par d'autres en Ville.
C'était malheureusement mes dernières fois Chez Ferrera. J'étais un client régulier de Chez Ferrera il y'a 4,5 ans de cela (tout y était plus chaleureux, personalisé)...mais lors des dernières visites, je ne reconnaissais plus le Chez Ferrera que j'adorais autrefois (c'est rendu pompeux/prétentieux/impersonnel).
I went there last friday. I picked some very standard stuff: lamb curry, biryani rice, nan breads. The rice was nicely cooked, the lamb currry was fine, nan bread a bit overcooked. Overall: It was ok. Not as outstanding or out of the ordinary as I was expecting from reading the reviews. It's as good as the average Indian restaurants you find in Mtl. After trying a good dozen of Indian restaurants in Mtl, I am still looking for the one that will come out of the pack.
Suis allé prendre un petit déjeuner Vendredi matin passée vers 8:30 am (pas de line up comme en fin de semaine ;p)!
Nourriture: Note général de 7/10
Ai pris des Oeufs benedictes. C'est arrivé servi avec de la pomme de terre et une petite brochette de fruits.
Présentation de la nourriture: Jolies assiettes carrées, la brochette de fruit est originale et cute.
Fraicheur de la nourriture: impeccable. Les fruits étaient frais (malheureusement pas assez sucrés / doux ...mais frais!)
Les oeufs bénédictes sont superbement bien réussis (technique parfaite, fraicheur des oeufs,
bon choix de pain pour aller avec les oeufs).
-Les plats sont pas généreux (seulement les 2 oeufs, leurs 2 pains, et un petit contenant de pomme de terre). Ma referrence d'excellence demeure Le Cosmopolitain à Laval (de loin, le meilleur des petits Dejeuners de tous les endroits que j'ai connu à Mtl et Quebec. Et je ne cherche que ca car j'ai des partenaires d'affaires qui viennent souvent dans notre belle province, et je me dois de leur trouver ce qu'il y'a de mieux lors de leur passage ici!).
-Faudrait qu'ils jouent plus sur les saveurs: j'ai couté à des petits déjeuners bien plus savoureux que ca ailleurs.
Au vu de tous ces reviews hyper enchanteurs, j'avoue que je m'attendais à bien plus. EN tk, c'est déjà bien mieux que le petit déjeuner drabble que je me suis tapé au resto Otto.
Impeccable. Il y'avait deux jeunes filles et elles étaient polis, courteoises, professionelles et attentives. Cerise sur le sundae, les gars: elles ont un bel uniforme du genre uniforme d'écoliere;p
C"est petit, étroit et charmant ...par contre, de grace: CACHEZ LA BAIE VITRÉE QUI DONNE SUR L'EXTERIEUR LORS QUE VOUS VOYEZ QU'IL Y'A DES ORDURES JUSTE EN AVANT!!!!! DISONS QUE C'EST PAS APPÉTISSANT CA!!
26 oct., 2020
20 oct., 2020