New Montreal Restaurant Thread

[Doc Holliday]

Mikasa has a massive sushi menu that makes you dizzy with all its choices. I should also mentioned that there was a hostess there who was smoking hot. She caught me staring at her and smiled.

I happened to have supper there last night. My dinner guest and i were originally supposed to go across the street at Cavalli's, but for some strange reason, it was closed. I went by today and it was open. I wasn't particular happy about going to a Japanese restaurant, but it was close to where i was staying and right across the street from the restaurant we were supposed to go to. It was my first Japanese restaurant experience and to my surprise, i liked it. I plan on going back again. I believe the young hostess that you mentionned in your prior post was the same one that was there last night. I didn't stare at her as much as my guest did.

I also very much enjoyed my evening at 'Casa de Mateo' on Saturday night. I felt like i was back in either Mexico or Cuba. I loved the mariachi band, but my guests weren't too impressed. Next time, i'll get up and go sing with them.....for your hearing pleasure!

Other restaurants i went to on this trip were two of my regular stops: Reuben's (near Mansfield) and Rotisserie St-Hubert in old Windsor Station. I also made an earlier pit stop at the new food court in Cours Mont-Royal and was impressed at the choices. Had to have my Starbucks coffee!!

 

[chef]

Isn't it cheating to grill the seafood and still call it sushi?

Yes it is, but call it a chef's artistic licence with one item on the menu ! It's the only thing I have that's cooked, apart, of course, from the spider roll (can't imagine raw soft-shell crab).

 

[boxterturbo]

Actually in Japan, anything with vinigered rice is consider a form of sushi. So no, it's not cheating. By the way, restaurents like Mikasa don't offer good, authentic sushi. I am sorry, it may be good for the tourists but it ain't good for people who knows Japanese cusine. (or Asian in that matter)

 

[chef]

Actually in Japan, anything with vinigered rice is consider a form of sushi. So no, it's not cheating. By the way, restaurents like Mikasa don't offer good, authentic sushi. I am sorry, it may be good for the tourists but it ain't good for people who knows Japanese cusine. (or Asian in that matter)

So which restaurants do you recommend for authentic sushi. BTW what IS "authentic sushi"...is it not just sushi quality fish and rice ? Forget about all those fancy rolls; I usually just go for sashimi - how much more authentic can you get than just plain raw fish? BTW excuse my very direct approach here - I hope I don't come across as aggressive.

 

[EagerBeaver]

chefplus,

I had the same question as you did after reading boxterturbo's post. I am not really sure what he is talking about. I have eaten at sushi restaurants all over the USA and Canada. Actually the best sushi restaurant I ever ate at was in the California wine country (the name of it escapes me). I think the concept of sushi has evolved from the so-called "authentic" origins in Japan. At the sushi restaurant in California I had a filet mignon sushi, as well as duck sushi which was extraordinary. These meats were partially or wholly cooked. Thus it is a misnomer to think of all sushi as being raw. In fact most of it is. In the case of Mikasa I don't see it as any different than most traditional North American sushi restaurants.

 

[Techman]

Sushi actually refers to the vinegared rice more so than what is on it. Here's a couple of links...

http://www.international-gourmet.net/sushi/
http://www.japan-guide.com/e/e2038.html
http://www.sushifaq.com/sushi.htm#sushi

I find the craze for sushi quite funny actually. One of my martial arts teachers used to refer to it as "Japanese fast food" whereas here in North America it is regarded as "cuisine".

You haven't really experienced sushi until you have had Fugu. It's like playing Russian roulette with food. Can't get it here though. Not legally anyways.

PS: Sashimi is raw fish, not sushi.

 

[chef]

......... Actually the best sushi restaurant I ever ate at was in the California wine country (the name of it escapes me). ...............

EB: If ever you're in Berkeley, CA, go to a sushi restaurant called "Kirala" (actually I was there 10 years ago, so hopefully it's still there) - when I ordered shrimp sushi they also took the shell and deep-fried it; it was amazing! I worked there for a month, and went at least once a week to the restaurant.

 

[EagerBeaver]

chefplus,

I have been to Berkeley, and I ate at a very good Thai restaurant while I was there. I was stunned by the number of Asian restaurants in Berkeley. The place is almost like a mini-Chinatown.

I wish I could remember the name of the sushi restaurant I ate at in Sonoma County. It was the best sushi I ever had. It was way out in the Sonoma wine coutry about 1.5 hours north of San Francisco. If I remember it I will post.

 

[chef]

Les Chocolats de Chloe

Not restaurant-related, but food related:

After reading about the store in Gourmet I tried the chocolates at "Les Chocolats de Chloe" on Roy Street East (I'm a serious chocoholic). Has anyone else tried them? I did not like them as the type of raw chocolate they use (Valrhona Manjari) has a rather spicy aftertaste, which I don't like at all. The chili lovers on this thread might, though. They also make a chocolate with a cayenne filling, which I hated.

 

[chef]

Eager Beaver's Mikasa Recommendation

Beav: I was in Montreal yesterday, so I thought I'd try Mikasa. There was no smoking hot waitress. I sat at the sushi bar; uncomfortable seats, unfortunately.

I definitely prefer the sushi (well, sashimi, actually) at Katsura and Toyo. The tobiko was tasteless, though one thing interesting was that it was served in a hollowed-out lemon with a leaf under the tobiko; once I ate most of it, then disposed of the leaf, the lemon added a nice touch. As an aside I once surprised the sushi chef at Toyo when I asked him if he had changed his tobiko supplier; he had, but thought nobody would notice.

I did try the spider roll; nothing great, but then I did not like the spider roll at one of my two favourites (can't remember which one). Time to give up on spider rolls - the attraction there is soft-shell crab, which I really like. BTW I was surprised at Kirala when I ordered soft-shell crab and a waitress who got to know me told me quietly not to as it was not in season, so was frozen and tasteless.

One thing I REALLY enjoyed at Mikasa was that the chef gave me an extra as a sampler - said it was salmon tataki - seared salmon with "a special sauce" (there was a little bit of tobiko or masago in the sauce); it was slightly spicy hot, but not unpleasantly so.

 

[EagerBeaver]

chefplus,

Sorry you did not enjoy Mikasa as much as I have. I had the sushi at Katsura and felt Mikasa's was better. At Toyo I have only had the hibachi style dinners. I have not tried Kaizen Treehouse which I have heard is better than all three.

It was the hostess that was smoking hot, not any waitress. I have found that in most of the restaurants in Montreal, the hostesses are hot. The one who works in Reubens on St. Catherine is very cute. I think the Montreal girl George Clooney dated for a while was a hostess at Globe or Tocque or one of those foofy restaurants. However even at the small cafes on Place de Jacques Cartier, I have seen great looking girls working as hostesses. Customers like to be greeted by a pleasant and pretty face.

You should disclose to the readers that as your handle implies, you are in the culinary arts industry and as such, you probably bring a somewhat more sophisticated regimen of review criteria to the table. I have a much more bottom line, customer type analysis.

 

[chef]

...............You should disclose to the readers that as your handle implies, you are in the culinary arts industry and as such, you probably bring a somewhat more sophisticated regimen of review criteria to the table. I have a much more bottom line, customer type analysis.

Beav: I hope you're sitting down !!! I am NOT in the culinary arts industy; I'm an Electrical Engineer, but I am an amateur chef, specializing in French cuisine and in cakes/pastries (I have even made a couple of wedding cakes). I am self-trained (an oxymoron perhaps?). I do like to think that I have a "somewhat more sophisticated regimen of review criteria"....I hope that does not sound conceited.

I wanted a unique handle, and "Engineer" sounded boring, "Techman" was taken, "Spiderman" was too exotic for me and was already taken. I considered "Beethoven" (my other love), but some moron made a movie about a dog with that name. As I cook well.....

 

[chef]

..................You should disclose to the readers that as your handle implies, you are in the culinary arts industry and as such, you probably bring a somewhat more sophisticated regimen of review criteria to the table. I have a much more bottom line, customer type analysis.

Beav: It just occurred to me...was that a sarcastic suggestion? If it was, it was staring me in the face and I missed it. Am I mad? No....life is too short for that !

 

[EagerBeaver]

chefplus,

I thought you had stated in a prior post that you were in the food preparation industry. Perhaps you had only suggested that. In any event your reviews suggested an intimate familiarity with the culinary arts. If I was mistaken then I apologize. I thought you were a chef and your handle implies as much.

 

[chef]

chefplus,

I thought you had stated in a prior post that you were in the food preparation industry. Perhaps you had only suggested that. In any event your reviews suggested an intimate familiarity with the culinary arts. If I was mistaken then I apologize. I thought you were a chef and your handle implies as much.

Beav,

No apologies necessary. BTW keep those restaurant suggestions coming as I enjoy trying new places. The next time you're in Montreal try Europea, on de la Montagne. Go for the table d'hote or the 9-course meal. The chef there is quirky - if you wait for your main course a while he'll send out an extra small dish - no charge. They make a fabulous lobster capuccino (fancy name for a bisque), but go during lobster season - that's when it's best. They also have a pre-dessert dessert.

I tried Cafe Ferreira (Portuguese) on Peel a while ago. Some nice appetizers, but the main course was disappointing - I had what was supposed to be the equivalent of paella, but was a soupy rice concoction; it was not the paella with the nice toasted and slightly brown rice on the bottom. Subsequent to that, the restaurant was highly recommended to me by someone else; they looked at me cross-eyed when I told them about my experience.

I'm looking for a recommendation for a good tapas place in Montreal. Any recommendations ? I tried Maeva on Crescent - too much oil in everything.

 

[EagerBeaver]

chefplus,

Stripper Lover and I went to a tapas restaurant called Casa Tapas which was excellent. I am not sure where it is located. I believe I previously reviewed it in this thread and I may have posted the address (do a search under that name).

Regarding lobster bisque, the only time I ever had it in Montreal was at a seafood restaurant in Old Montreal (on Notre Dame) which has since closed. I think it was called Chez ____ (?). Can't recall. What I do remember was the place had two long bars as you entered and a dining room in back and was situated in a very old building, and had been in business for many years. Anyway, what was unusual was the lobster bisque had a tomato based rather than cream based broth. Here in New England lobster bisque is served exclusively in a cream-based broth so this Montreal lobster bisque came as a bit of a shock to me.

What was the base of the broth of this "lobster cappucino" you speak of at Europa? I may have to give this place a look.

 

[chef]

..............Regarding lobster bisque, the only time I ever had it in Montreal was at a seafood restaurant in Old Montreal (on Notre Dame) which has since closed. I think it was called Chez ____ (?). .....................
What was the base of the broth of this "lobster cappucino" you speak of?

It was called Chez Delmo.

It is cream-based. The one that I make has cream and tomato puree, and is served as a sauce with lobster ravioli (made with won ton skins). It's from a book called "Dining in France", and is amazing.

 

[spin]

Casa Tapas is located at 266 Rachel E. (in between St.Laurent and St.Denis) very good in my opinion, they also serve a great paella as a main dish.

Cafe Ferrera serves a wonderful Veal chop - but aside from that I find it quite ordinary.

The only Lobster Bisque I've found in the city worth ordering is at the Rib n Reef on Decarie it is cream based (although I've never tried the one at Eurpea), they also serve a nice grilled octopuss appitizer - go during the week the kitchen is much better than on the weekend.

 

[BobKnob]

Le Vaudeville for brunch; Tapas place

EB:

Just getting back to you re: Le Vaudeville brunch. This is sit-down, a la carte, not an open buffet. They serve fresh-baked breads and cakes for starters, so don't plan to diet if you go!

Re: tapas. For the Portugese version, try Portus Calle, 4281 St. Laurent Blvd., Tel: 514-849-2070.
Great food, great (moderate) price, nice bar to the side if you want to drink and munch tapas, or try the main dining room for Portugese specialties. I think they are open 2 years. This restaurant fills up on Fridays and Saturday evenings............reserve ahead!

BobKnob

 

[BobKnob]

Lobster bisque

Spin:

Ditto on Rib N Reef for Lobster bisque.............best in Montreal.
Located on Decarie Blvd. near Royalmount.

BobKnob