Restaurant thread....the best place to eat...Where!!!

[EagerBeaver]

Sharkman,

I think your take on Queue de Cheval as being very good but very overpriced is more or less the consensus on the place.

Queue de Cheval is pricier than Gibby's, and Gibby's is in turn pricier than the Keg. I believe Gibby's provides the best price to quality ratio in terms of the food of any of these places, an answer to the question begged by your post. However, another poster brought up ambience and that is of course a separate animal. I don't think Gibby's has the greatest ambience, and Moishe's, which is similar in price to quality ratio on food, has a horrendous ambience.

My reviews have always been based on quality of the food, because I am a tourist and ambience is simply not that important to me when visiting a foreign city.

For a combination of food quality and ambience, my favorite Montreal restaurant is D'Emma, but it is Italian and not a steakhouse. I have actually taken some escorts there for dinner.

 

[sharkman]

...I love Gibby's and Moishes....

The steaks at Gibby's and Moishes are simply horrible!...avoid like the plague!

 

[EagerBeaver]

So I heard that they have Steak de cheval in Montreal.

Are you referring to horse steak or the Montreal restaurant Queue de Cheval, which specializes in steaks (from cows)? There seems to be some confusion over your post, with different posters interpreting both meanings and responding accordingly.

 

[jalimon]

Shark, MrP, Cruiser our next gt we should make it to Brasserie Holders. Have not been there in 5-6 years but use to go often. Quality over price it was awsome.

Cheers,

 

[sharkman]

.....For a combination of food quality and ambience, my favorite Montreal restaurant is D'Emma, but it is Italian and not a steakhouse. I have actually taken some escorts there for dinner.

...lol!...I use to go to Da Emma when it wasn't fashionable to go there and before the days that SPs and their johns got brainwashed to go there because it was according to them the best Italian food in Mtl...lol!

The quality at Da Emma's took a downturn downhill big time a long time ago!...there are much better Italian restaurants in Montreal and frankly you can find a lot better in Brooklyn and North end Boston than in old Montreal!...people in Montreal (both the so called "Mtl in crowd" and misinformed tourists) have now been accustomed for too long to crappy Italian restaurants because they have no fuckin' idea as to what authentic Italian cuisine is supposed to taste like!

 

[sharkman]

Shark, MrP, Cruiser our next gt we should make it to Brasserie Holders. Have not been there in 5-6 years but use to go often. Quality over price it was awsome.

Cheers,

...lol!...Yeah! good idea Jali!... 'cause I got a serious case of the runs after I got back from the BierMrkt last night with you guys!...:help:

 

[EagerBeaver]

Sharkman, I have been going to D'Emma for 20 years and was last there 2 years ago (2017)......food was still good at that time.........quality very consistent in the time frame 2002-2017 IMHO. Best thing to get there are the giant Veal Meatballs, ever try them? The tomato and buffalo mozzerella also very good, ever try that?

 

[jalimon]

...lol!...Yeah! good idea Jali!... 'cause I got a serious case of the runs after I got back from the BierMrkt last night with you guys!...:help:

Ho sorry to hear that! Me my jaw hurt this morning of all the laughs we had haha I am still laughing hard at your "I'll take pussy #14 to go!" out of Cruiser's crazy pussy checking private message he got. Men that was funny!

Let's convince MrP the waitress are as good at Holders. Tough task!

CHeers,

 

[sharkman]

...AhAh!...Holders is SP heaven!...it's every SPs second home!

 

[sharkman]

.....Best thing to get there are the giant Veal Meatballs, ever try them? The tomato and buffalo mozzerella also very good, ever try that?

I no longer go to Da Emma's!

...lol!...veal meatballs, must be a modern day concoction...real meatballs are from beef!

...and buffalo mozzarella doesn't exist outside of Naples and Salerno, Italy....and you can take that to the bank!

 

[EagerBeaver]

I no longer go to Da Emma's!

...lol!...veal meatballs, must be a modern day concoction...real meatballs are from beef!

...and buffalo mozzarella doesn't exist outside of Naples and Salerno, Italy....and you can take that to the bank!

You need to go back to d'emma because both of those dishes are on the menu and yes it is real buffalo mozzerrella!

 

[sharkman]

EB...hold on!!!...I did not say that it was not real buffalo mozzarella!!!

I said buffalo mozzarella doesn't exist outside of Naples and Salerno!...as simple as that!...you have to go to that region to get the 'Real McCoy'!

 

[LeBoudoir]

And that's why restaurants who serve it import it .. And veal meatballs are amazing and far from a modern day concoction. Da Emma is a gem of a restaurant and Emma is a great woman!

 

[hungry101]

My Grandfather was born in Italy. My Grandmother was born here to immigrants from Italy. They lived in their basement and grew their own spices, made their own wine, and pasta from scratch. We ate a lot of polenta and gnocchis. Everything my grandma made that was non-Italian tasted like a meatball. I want to go on record as saying I don't care for veal meatballs either. They are like mush.

Try this: Use a lb of fatty hamburger, 1 raw egg, Progresso Italian bread crumbs (1/2 cup or more), Tablespoon or more of fresh minced garlic ( I buy it in the jar). I add a little fresh parsley and oregano and salt and pepper to taste and then mix well in a bowl. Make meatballs by hand and compress them into a ball by squeezing. Spread olive oil on a cookie sheet and bake at 325-350F for 30 minutes or so. Put contents of cookie sheet into your spaghetti sauce and simmer for an additional 30 minutes plus. (Yes, I add some of the fat). Meatballs do not need to be completely cooked prior to transfer. Cut the biggest one in half and check it out if you have to. They should be a little pink. They will cook all the way in the sauce.

Your meatballs should be firm from the raw egg and your house should stink like garlic. If you walk into an Italian restaurant and you do not smell this smell you should turn around and walk out. I've been to a lot of so-called Italian restaurants that my dad would have called "Franko-American" for their creation of Spaghettio's. Yuk!

 

[sharkman]

And that's why restaurants who serve it import it ...

AhAh!...Seriously misinformed!...you're outside...looking in blindly I may add!....even what you think may be the authentic buffalo mozzarella imported from Naples and Salerno isn't the real deal...and you'll never ever get the real stuff imported from that area...guaranteed!

https://www.fodors.com/world/europe...bly-fake-the-real-stuff-is-only-from-he-12253

Whoever wrote this article may not be alive today! :tape:

 

[sharkman]

I love you H101...but I may have to terminate you for spilling the beans!...but "veal" meatballs...please!!! :nono:

 

[EagerBeaver]

I wouldn’t say Veal Meatballs are mush, but they are softer than beef meatballs. I generally like a soft meatball that I can cut easily with a fork. If I need to grab a heavy knife to cut the fucker in half, it’s not my kind of meatball.

D’Emma’s veal meatballs are huge, and soft, but they hold together, yet are tender enough that they don’t resist when you try to use a fork to take a bite. I don’t like meatballs that are fighting me. They have to submit to my fork.

 

[LeBoudoir]

I know of 3 restaurants that fly in their mozzarella di buffola from Naples. And it reflects on the price you pay that dish. Da Emma is one of them. Bice is another. Although it isnt quite the same as eating it in Naples freshly made of that day, it's still orgasmic to eat it. And yes it is very different than store bought buffalo mozzarella.

@hungry101 . I love your recipe for meatballs and i know lots of italian households make them that way. But I love how my mom makes them. Dumped in the sauce without precooking them in the oven. It is a matter of preference and i guess i'm bias cause it reminds me of my childhood. As a matter of fact, I love all meatballs !!

 

[sharkman]

...huge, and soft, but they hold together, yet are tender enough that they don’t resist when you try to use a fork to take a bite. I don’t like meatballs that are fighting me. They have to submit to my fork.

That's what my favorite SP always tells me about my balls!...lol!

 

[sharkman]

...I know of 3 restaurants that fly in their mozzarella di buffola from Naples. And it reflects on the price you pay that dish...

Trust me, you're not getting the real deal!...I know exactly what is being shipped!...and the real McCoy comes from the province of Salerno!

...and just like the garbage buffalo mozzarella that is being used on pizza's in Montreal...and on top of that they can't make even make the dough here, use the proper tomatoes and cook the pizza properly!