Bonaparte
I have eaten dinner at Bonaparte twice and liked it. I think it fits your criteria.
Touch
I have eaten dinner at Bonaparte twice and liked it. I think it fits your criteria.
Touch
If service was that bad why on earth did you leave a tip that amounted to about 20% of the bill (before taxes) ? I would have tipped $50.MontrealAsian said:...................Paid the bill for all of us. A whopping $480.00 + $90 tips...........
Now quick question... would ANYONE know what i'm talking about or ever experienced this themselves. Everything is fine and dandy... eat, eat, eat... then all of a sudden, you eat into something... it doesn't taste bad... its not rotten, others are eating it without a problem... ..............
nacho said:On this trip, I discovered smoked meat! WHOO HOOO!! First at the Ace Bar and Deli on Rue Sherbrooke at the Base of the Holiday Inn and right next door to the Courtyard by Marriott. I had the X-rated platter, which is a delicious smoked meat sandwich, fries, three kinds of pickeled peppers on a bed of cole slaw. $7.95. excellent value. $5.00 draft rickards red, 12 oz. crappy value. Next day lunch I found myself at Famous Dunns on Ste Catherines. I liked their version of smoked meat even more than ace bar/deli. It was as good in flavor and texture as the best corned beef or pastrami I've had at the Stage Deli and Carnagie Deli in NYC. By the way Tim Hortons is way over rated.
chef said:If service was that bad why on earth did you leave a tip that amounted to about 20% of the bill (before taxes) ? I would have tipped $50.
Sometimes someone I am eating with finds something that tastes really bad, but tastes okay to me, or vice versa....usually at dim sum.
I was not knocking dim sum, only stating a fact. I eat dim sum at least once every two weeks .MontrealAsian said:............BTW... don't knock dim sum... its da shitz. hehe.
EagerBeaver said:Speaking of Schwartz's, I gotta share a funny story. I have a business colleague who is a truly wonderful guy, but something of a bumbling knucklehead. He is sort of the Barney Fife of my profession: a loveable knucklehead, prone to saying and doing things like Barney. For purposes of this story I will call him Barney, though that is not his real name.
Anyway, Barney has a real passion for food and restaurants. I told him about Montreal smoked meat, and he mentioned he had never been to Montreal nor had he ever tried smoked meat. Because Barney is originally from New York City, he is somewhat passionate about New York pastrami and corned beef as served in NYC's fine delis. So he was very curious about smoked meat.
When I was in Montreal last week, I checked my cellphone and noticed there was a message. I played the message. It was Barney. He says, "Hey! How ya doin! Could you do me a favor and bring me back like a pound of that smoked meat from Schwartz's? I would really like to try it!"
I had to chuckle. There was no refrigerator in my hotel room, the line in Schwartz's was around the block, I was planning on making a stop in the USA on my way back, and even assuming all of those issues were not issues, I was wondering what the reaction would be by the US customs officials at the border when I tell them I am bringing back a pound of smoked meat into the USA.
So I did not get Barney his smoked meat. But Barney still wants his smoked meat, so don't be surprised if you see this character in line at Schwartz's in the very near future.
same here... i'm pretty sure i'll check it out in nov.Elizabeth said:Uncle, I never went there but I'm dying to!
I only heard good things about this place.
I liked everything but the desserts at L'Epicier; selected by them for their tasting menu. If you like creme brulee you should taste the best I have had so far - a thin layer of chocolate cream on the bottom, topped by vanilla cream, then the crust. The restaurant ? - Chez MoiElizabeth said:I love L'Épicier!!
Did you taste their flavoured crème brûlée ? You have about six small portions of crème brûlée with different flavours like strawberry, hazelnut, maple sirup, etc...
Hmmm... Heavenly.
I suggest that you try Sancerre from Henri Bourgeois. A cheaper recommendation - Oyster Bay Sauvignon Blanc, from New Zealand. White can be sensual too - try a full, fat Chablis. The Petit Chablis from Bouchard (Pere et Fils) reminds me of foie gras - and you cannot get more sensual than foie gras !Elizabeth said:.........I agree with you about wine. I used to only drink red but I'm discovering that white has his own charm. It's just a totally different experience. Red is sensual, white is refreshing.
I have not eaten at Milos, and I'm not by any means an expert on Greek food, but here are some dishes I like:HonestAbe said:Chef,
Have you eaten at Milos? What are some of the highlights of their menu. I am no expert on Greek food. I like Spanikopita and Baklava but can't think of too much else that I have tried although I might be forgetting something. I prefer beef although lamb is quite nice, fish is ok with me as long as its a hearty portion with a nice flavor, I don't care for bland seafood. What should I try if I go there that will fill me up, I have a heatlhy appetite, and bring a smile to my face while dining. Thanks.