New Montreal Restaurant Thread

[spin]

I was on my way home the other night around 8 PM when I noticed an open parking spot right in front of Schwartz's and couldn't resist. I haven't been in a few years actually as I do like smoked meat, I also like NY pastrami so lets not start that debate again, but I never crave it.

Anyway I have to admit that I was quite disappointed, I ordered 2 sandwiches (fatty - have to have them fatty) and took a seat at the counter, well they came and I ate them but I found the meat to be quite dry actually almost as if it had been sitting out pre-cut for too long.

In the end it wasn't bad but it wasn't good either, I guess we'll leave this place for the tourists - those who aren't as well informed as the readers of MERB that is.

 

[shaumaman]

Anyone have the skinny on this place?

Maestro S.V.P.
3615 boulevard St Laurent
Corner Prince Arthur
514-842-6447


Drop dead selection of shellfish, but I'd
like to know more...

 

[Touch]

Milsa

Can't See Mr Happy,

Better make that "Milsa" the Brazilian place at 1445 rue Bishop.

Touch

 

[gohabsgo]

Milsa

http://www.churrascaria-milsa.com/

 

[Doc Holliday]

I was on my way home the other night around 8 PM when I noticed an open parking spot right in front of Schwartz's and couldn't resist. Anyway I have to admit that I was quite disappointed.....In the end it wasn't bad but it wasn't good either, I guess we'll leave this place for the tourists.

To be honest, i adore smoked meat and my favorite place to have it is at Reuben's, on Ste-Catherine street, near Peel. Not the one in the basement. I always take the "Super" when i go there. In my opinion, it's unbeatable!

 

[Board Stiff]

That's a one time thing, spin. It really depends on time of day and the cutter. Bobby is the only "master cutter" at Schwartz's, and they way he cuts it thicker makes it so juicy. My Israelite friends from NYC go nuts when they eat at Schwartz's. It's kind of "uncriticizable" and I will defend it to the death. I suggest going when it is really busy and make sure Bobby cuts the medium for you...
Plus, gotta have a black cherry cott with it. The steaks there are amazing, more delectable to my sophisticated palate than even Queue de Cheval.

I was on my way home the other night around 8 PM when I noticed an open parking spot right in front of Schwartz's and couldn't resist. I haven't been in a few years actually as I do like smoked meat, I also like NY pastrami so lets not start that debate again, but I never crave it.

Anyway I have to admit that I was quite disappointed, I ordered 2 sandwiches (fatty - have to have them fatty) and took a seat at the counter, well they came and I ate them but I found the meat to be quite dry actually almost as if it had been sitting out pre-cut for too long.

In the end it wasn't bad but it wasn't good either, I guess we'll leave this place for the tourists - those who aren't as well informed as the readers of MERB that is.

 

[Mariane]

Maestro S.V.P.
3615 boulevard St Laurent
Corner Prince Arthur
514-842-6447


Drop dead selection of shellfish, but I'd
like to know more...

Maestro is a sure bet. I have been there very often (especially for the oysters)... Always a good seafood experience!

Mariane

 

[spin]

That's a one time thing, spin. It really depends on time of day and the cutter. Bobby is the only "master cutter" at Schwartz's, and they way he cuts it thicker makes it so juicy. My Israelite friends from NYC go nuts when they eat at Schwartz's. It's kind of "uncriticizable" and I will defend it to the death. I suggest going when it is really busy and make sure Bobby cuts the medium for you...
Plus, gotta have a black cherry cott with it. The steaks there are amazing, more delectable to my sophisticated palate than even Queue de Cheval.

Board Stiff,

You're right I'm going to have to give them benefit of the doubt on this one as I must admit that this was the first time I've ever had a bad meal at Schwartz's. I'm glad someone came to their defense as I was beginning to wonder if maybe they had just let they're quality slip a little.

The steak is great here and my palate also prefers it to the Queue de Cheval!

To be fair to this Montreal Institution I will give it another try shortly.

To be honest, i adore smoked meat and my favorite place to have it is at Reuben's, on Ste-Catherine street, near Peel. Not the one in the basement. I always take the "Super" when i go there. In my opinion, it's unbeatable!

I will also give this one a try Doc, actaully I've never been to Reubens - maybe I'll do both on the same day (I'll have to get one from The Main too I geuss) and report back here on my triple smoked meat taste test.

 

[shaumaman]

You read my mind...

Maestro is a sure bet. I have been there very often (especially for the oysters)... Always a good seafood experience!

Mariane

... it is, and always will be, all about the oysters

The variety in the oyster menu appears mind blowing, are most available on any given day?
We are beginning to see more Canadian varieties down here (MA) with
each passing day, but no local purveyor comes close to Maestro's overall selection
Next time I'm in town, care to join me for two or three dozen?

 

[chef]

... it is, and always will be, all about the oysters

......................

How are they served, i.e. garnishes? I had some at Hammersley's Bistro in Boston, where they served the oysters with very finely diced apple (fine brunoise) and apple cider vinegar; the combination was amazing ! Mind you, most of the time I like my oysters naked.

I have had some good meals at Hammersley's, and at Truc, right across the street.

 

[shaumaman]

How are they served, i.e. garnishes?
By and large, Chef, locally oysters are served with the ubiquitous
red cocktail sauce (for the amateurs ,grated horseradish and lemon wedges.
The better raw bars will include a mignonette sauce as well
One of these is Jasper White's Summer Shack, where it is proclaimed,
"Food is Love"
Like you, I prefer my bi-valves lean and clean, say, with the barest aqueeze of fresh lemon.
You dine well, Chef,for even with the recent restaurant explosion in the South End,
Gordon Hammersley continues to set the standard for fine dining in Boston.
Save me some Malpeques!

 

[chef]

[.......................
You dine well, Chef,for even with the recent restaurant explosion in the South End,
Gordon Hammersley continues to set the standard for fine dining in Boston.
Save me some Malpeques!

If ever you're at Hammersley's and bouillabaisse is on the menu, go for it. I had a wonderful version there once - have not been to Boston in about 3 years.

A few months ago at a restaurant in Vancouver there was a nice selection of oysters; the only problem was that if we sampled all that I wanted to, the food bill would have gone through the roof ! Instead of just flirting with one or two varieties I decided to forego the oysters entirely.

 

[shaumaman]

If ever you're at Hammersley's and bouillabaisse is on the menu, go for it. I had a wonderful version there once - have not been to Boston in about 3 years.

A few months ago at a restaurant in Vancouver there was a nice selection of oysters; the only problem was that if we sampled all that I wanted to, the food bill would have gone through the roof ! Instead of just flirting with one or two varieties I decided to forego the oysters entirely.

Too true, the going rate is about $2 apiece so the escallation can be dramatic
I have been known to go through four dozen at a sitting...with a few stouts
factored in that's over a C-note easily
Years back when I lived in Wellfleet, I favored eating oysters at a little shack
right by the beds...$9 a dozen, no utensils, no condiments, BYOB, no problem
None better ever since.
Chef, care to recommend a vintage to accompany Gordon's bouillabaisse?

 

[chef]

Too true, the going rate is about $2 apiece so the escallation can be dramatic
I have been known to go through four dozen at a sitting...with a few stouts
factored in that's over a C-note easily
Years back when I lived in Wellfleet, I favored eating oysters at a little shack
right by the beds...$9 a dozen, no utensils, no condiments, BYOB, no problem
None better ever since.
Chef, care to recommend a vintage to accompany Gordon's bouillabaisse?

Stout ? Won't you kill the taste of the oysters ? I like to drink Champagne, but can't afford it in restaurants, so I settle for sparkling wine.

I have done maybe 2 dozen at one sitting, so you are ahead of me. There was this restaurant, Schooner's, in Tofino, on Vancouver Island, OMG ! The oysters there were something else, as were the rest of the dishes - it would not have been out of place in Downtown Montreal.

If I remember correctly, when I had the bouillabaisse I had a half-bottle of Sancerre to go with it (I prefer Sauvignon Blanc to Chardonnay). Of course, with the rich tomatoey flavour of the dish you could also try a full, fat Chablis (maybe Bichot?), or maybe even a Pinot Noir (but I take no responsibility ). I wish I had the shekels to try the appropriate Champagne with every dish. Imagine a Demi-Sec Champagne with foie gras! I once tried a Brut with foie gras......yeeeech !!! It was horrible.

 

[Touch]

Resaurant Rosalie?

Has anyone tried Rosalie on 1232 Montagne? I walked passed there one sunny day and their terrace was packed. Very politically incorrectly attired waitresses moseyed around the tables. What’s the food like there? (The prices on the posted menu seem rather high.)

Touch

 

[Touch]

Foie gras pairings

Chef,

Apparently the classic match up with foie gras is Sauterne. At Garcon on Sherbrooke they will serve you a single glass of Sauterne with their excellent foie gras. But I had a fruity French (Corbieres) Rosé with some foie gras a couple weeks ago and that was a nice pairing too.

Touch

 

[spin]

Touch,

I like Rosalie very much, it is a little over priced but hey what isn't. I've never had a bad meal there and as mentioned the waitresses are stunning. The food is not french cuisine but very tasty.

Did I mention how hot the waitresses are ???

 

[chef]

Chef,

Apparently the classic match up with foie gras is Sauterne. At Garcon on Sherbrooke they will serve you a single glass of Sauterne with their excellent foie gras. But I had a fruity French (Corbieres) Rosé with some foie gras a couple weeks ago and that was a nice pairing too.

Touch

The match with Sauternes is great. How is the foie gras at Garcon cooked? Is it hot or cold ? Do they serve HOT toast with it? One thing I enjoy is a chaud-froid of foie gras, where they have a hot and a cold one on the same plate.

 

[Touch]

Foie gras

Chef,

The one time I ate at Garcon was just shortly after they opened, which was quite a while ago, so I don’t remember that much about the foie gras other than it was very good and it was the first time I ever had a true Sauterne; everyone I knew in Montreal was raving about it. I think they have a new chef and cook staff since then, so even that might have changed.

But I just had foie gras at Europea on Montagne two weeks ago. They serve it both hot or cold and with two very different bottoms: I had the celery root mash well seasoned with truffle oil and meat reduction – much, much more delicious than it sounds. Their full menu is on-line so you can read the details for yourself: www.europea.ca

Touch

 

[Special K]

Rosalie

Has anyone tried Rosalie on 1232 Montagne? I walked passed there one sunny day and their terrace was packed. Very politically incorrectly attired waitresses moseyed around the tables. What’s the food like there? (The prices on the posted menu seem rather high.)

Touch

I tried this place last year, myself and my very hot date thought it to be way overrated. I don't recall what was ordered by either of us but it certainly wasn't memorable.