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- Herausgeber: Gramercy Park Press
- Kategorie: Lebensstil
- Sprache: Englisch
Andrew Delaplaine is the ultimate Restaurant Enthusiast.
With decades in the food writing business, he has been everywhere and eaten (almost) everything.
“Unlike the ‘honest’ reviews on sites like Yelp, this writer knows what he’s talking about. He’s a professional, with decades in the business, not a well-intentioned but clueless amateur.”
= Holly Titler, Los Angeles
“This concise guidebook was exactly what I needed to make the most of my limited time in town.”
= Tanner Davis, Milwaukee
This is another of his books with spot-on reviews of the most exciting restaurants in town. Some will merit only a line or two, just to bring them to your attention. Others deserve a half page or more.
“The fact that he doesn’t accept free meals in exchange for a good review makes all the difference in his sometimes brutally accurate reviews.”
= Jerry Adams, El Paso
“Exciting” does not necessarily mean expensive. The area’s top spots get the recognition they so richly deserve (and that they so loudly demand), but there are plenty of “sensible alternatives” for those looking for good food handsomely prepared by cooks and chefs who really care what they “plate up” in the kitchen.
For those with a touch of Guy Fieri, Delaplaine ferrets out the best food for those on a budget. That dingy looking dive bar around the corner may serve up one of the juiciest burgers in town, perfect to wash down with a locally brewed craft beer.
Whatever your predilection or taste, cuisine of choice or your budget, you may rely on Andrew Delaplaine not to disappoint.
Delaplaine dines anonymously at the Publisher’s expense. No restaurant listed in this series has paid a penny or given so much as a free meal to be included.
Bon Appétit!
Das E-Book können Sie in Legimi-Apps oder einer beliebigen App lesen, die das folgende Format unterstützen:
Seitenzahl: 40
Veröffentlichungsjahr: 2021
Ähnliche
2022
MONTREAL
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The Restaurant Enthusiast’s
Discriminating Guide
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Andrew Delaplaine
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Andrew Delaplaine is the Food Enthusiast.
When he’s not playing tennis,
he dines anonymously
at the Publisher’s (considerable) expense.
Senior Editor – James Cubby
Gramercy Park Press
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Copyright © by Gramercy Park Press - All rights reserved.
Table of Contents
Introduction
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The A to Z Listings
Ridiculously Extravagant
Sensible Alternatives
Quality Bargain Spots
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Food Markets
Introduction
Though Quebec has all those quaint little streets and more properly looks like it belongs in a theme park than in the real world, Montreal is really where all the action is in this mostly French-speaking Canadian province.
This location has always been an economic center, first settled by the Iroquois, and then by the French when they arrived in 1535.
Two hundred years later, the English took control when they defeated the French, giving Montreal a fascinating cultural history that is reflected in the enormous diversity we find there today.
Despite the British victory in the field, the “French” part of Canada couldn’t be stronger. This city has more native-born French speakers than any city in the world besides Paris.
Certain specialties you’ll want to seek out: poutine (which is basically French fries with a generous dollop of gravy-sauce with cheese curds added), deep-fried foie gras, Portuguese chicken, bagels made in the distinctive Montreal style and smoked meats.
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POUTINE
This dish is served as a fast food in Canada (even in the hockey arenas and at certain McDonald’s), and can be almost as revolting as its description sounds, but when done with care and creativity, it’s a masterpiece of simple culinary joy. When it’s done right, the fries will be crispy (not leaden, thick and mealy), and the sauce-gravy will be rich and flavorful.
3 Poutines
Good places to get it are:
Patati Patata
4177 Blvd St-Laurent, 514-844-0216
No web site
and
La Banquise
994 Rue Rachel East, 514-525-2415
http://labanquise.com/
The portions are larger here, and they’re open 24 hours.
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BAGELS
Not to be confused with the New York version you’re probably more familiar with. These are boiled in water laced with honey and made with eggs and unsalted dough. They are cooked in a wood-burning oven. The holes are larger and the overall size is smaller. The surface is not as shiny as New York bagels. I like them sprinkled with sesame seeds.
Good places to get them are:
Fairmont Bagel
74 Ave. Fairmount West, 514-272-0667
www.fairmountbagel.com
and
St-Viateur Bagel
263 Ave. St-Viateur West, 514-276-8044
www.stviateurbagel.com
SMOKED MEATS
Jews from Eastern Europe are responsible for bringing this concept to Montreal decades ago. It is beef brisket marinated for days in a rich brine and spices that’s been steamed and hot-smoked and it’s very, very tasty, especially if you specify that you want the meat fatty. Your first bite causes the taste buds in your mouth to explode. Best served with any excellent mustard, pickles and cold beer. (Do not call this corned beef – it’s smoked meat.)
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Good places to get it are:
The Main Deli Steakhouse
3864 Blvd St-Laurent, 514-843-8126
www.maindelisteakhouse.com
WEBSITE DOWN AT PRESSTIME
and
Schwartz’s Montreal Hebrew Delicatessen
3895 Blvd St-Laurent, 514-842-4813 / cash only
www.schwartzsdeli.com
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PORTUGUESE CHICKEN
In Portugal, this dish is called “African chicken,” not Portuguese chicken. It’s just a simple whole chicken cooked in a rotisserie or grilled and there’s usually a chili rub or some other spices added. It’s served up by the substantial sub-culture of Portuguese-Canadians here in Montreal.
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Good places to get it are:
Rotisserie Piri Piri Plateau
415 Avenue du Mont-Royal E, 514-504-6464
https://piri-piri.ca/
Don’t let the stark fluorescent lights put you off. Or the long lines. The service is swift and the line moves rapidly. If you think you’re leaving, take one deep breath and the aromas will keep you where you belong.
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And also—
Portugalia
34 rue Rachel West, 514- 282-1519
http://rotisserieportugalia.com/
WEBSITE DOWN AT PRESSTIME
Simple service at the counter. Here the chicken is butterflied and daubed with a hot chili paste and other condiments. Scrumptious.
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FRIED FOIE GRAS
They take the goose or duck liver, bread it and then pop it into a deep fryer. Sounds terribly bad for your heart, right? Well, it is.
Two of the best examples of this are at Joe Beef and Au Pied de Cochon – see listings below.
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Foie Gras Double Down Sandwich
Montreal has had its ups and downs as the province flirted with independence (there was a vote as recently as 1995 that was narrowly defeated), causing a lot of companies to bail out and move their headquarters to Toronto.
