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

[jalimon]

I
http://www.thebiermarkt.com/assets/Uploads/2017-BM-BevMenu-MTL-ENG-FULL-05-11-V15-WEB.pdf
I went there with Pat a couple years ago, and was certainly not impressed with the knowledge of the bartenders regarding beer..nice place, useless staff... :nono:

Ha this place has been the rendez vous place for myself, detour, ssj, shyman, cobra, jkeeves and the delicious and unique Lillyb and a few others...

You are right Smuler the waitress are quite clueless about the beer they serve. I do have to admit their short sexy dress make up for the distraction

Cheers,

 

[Bred Sob]

They're indeed portuguesse and called "pinxtos" just like the restaurant's name hahaha

They are Basque, not Portuguese. "Pintxo" means toothpick in Basque.

 

[rollingstone]

Has anyone been to Lattuca Barbecue in Old Montreal?
https://www.google.com/maps/place/L...86b606332f1cc1!8m2!3d45.5049453!4d-73.5535082

This place gets lots of hype on montreall.com and eater.com and if I recall correctly the chef did an interview in the Globe & Mail as well. They're only open 4 days a week from 5-11pm so its not something I can drop by for lunch between ladies. Curios if anyone has tried it and if it lives up to the hype.

 

[Gabriella Laurence]

Lachine restaurants

I know some of you like to stay at AirBNBs when traveling and not always be located downtown so I thought these recommendations would be a nice add-on to the existing list.

If you're in the mood for Mexican food, El Meson is a great place to go for a bite of authenticity, in a casual setting, with a waterfront view.
http://www.globeater.com/view-restaurant/?restaurant_name=El Meson - Lachine&id=39

Not too far from there is an excellent Italian restaurant: Ristorante Il Fornetto
http://www.ilfornetto.com/
The front patio doors open so even if you're sitting inside, you can still catch the fresh breeze from the outside, with a waterfront view, too.

 

[kabukicho]

Ramados or Ma Poule Mouillée, for Portoguese Chicken?

 

[Mime6969]

Ramados or Ma Poule Mouillée, for Portoguese Chicken?

Definitely Ma Pouille Mouilée. Chicken is fantastic and much less salty than Romados. Everything is very good at Poule Mouilée, fries,salad, cod, natas, etc. Great value for the buck!

 

[jalimon]

I have the exact chicken recipe of poule moullier. I do it at home on the bbq often. Only problem is the gaz bbq cannot replicate coal bbq... but still its awsome. Cold beer needed, nothing fancy i go with many bud light

Cheers,

 

[kabukicho]

Definitely Ma Pouille Mouilée. Chicken is fantastic and much less salty than Romados. Everything is very good at Poule Mouilée, fries,salad, cod, natas, etc. Great value for the buck!

mmm... i think both places over cook their birds. have to watch that breast meat, first to dry out. but they are letting it happen sadly at both places.

the fries at romados are too heavliy salted. nice pepper visual. the cooks fry so many batches of their short string taters all day, in a rush to fill orders, the drip away grease of the fresh batch of fries regretabily, sits atop the existing exhausted batch as they season and toss to mix it.

i watch their process with making fries and hate that feeling like their product has that window of artisan quality, then the window closes on it, lol, due to them rushing...

i wonder if there's some chicken fat added to the fry oil by the way. the fries have that visual rugged texture typically of being cooked through an animal fat.

I think I like Mia Poule's tangy sauce more than whatever Romado's is able to dab on their chicken.

 

[kabukicho]

I have the exact chicken recipe of poule moullier. I do it at home on the bbq often. Only problem is the gaz bbq cannot replicate coal bbq... but still its awsome. Cold beer needed, nothing fancy i go with many bud light

Cheers,

okay, please share the exact reipe

yes, charcoal all the way.

 

[jalimon]

okay, please share the exact reipe

yes, charcoal all the way.

It's has exact as Tony Alves (chef and owner of la poule mouille) published it on the web few years ago.

The chicken:

1 chicken or chicken breast or Pilon (any chicken that has bones)
1 table spoon of salt
black peppers
teaspoon of paprika
teaspoon of garlic powder

If whole chicken, break it up in "crapaudine style"
Mixed this up and cover the chicken. Put in the fridge for 24 hours.
Cook the chicken on the bbq (coal bbq much preferred)
As soon as chicken is cooked put in a bowl and cover it up with the sauce below and cover for 5-10 minutes.

The sauce:

1/4 cup canola oil
1 ounce beer (blond, I use bud light)
1 ounce piri-piri sauce (a must, dont do anything without this, if you do not have any, google how to replace piri piri with samba olek)
1 ounce white wine, do not have any, half an ounce of white wine vinegar
1 ounce orange juice
1 table spoon of paprika
1 table spoon of chopped garlic
1 table spoon of crushed red peppers (more if you like the sauce suicidal hot, like if you need one bud light every 5 minutes)

Add on... Tony Alves adds some whisky. I never have whisky at home. So I add a bit of spicy rum, I like the Jerry Sailor spiced rum which I tend to always have some

Cheers,

p.s. Did I just put up a chicken recipe on a escort board?

 

[joelcairo]

p.s. Did I just put up a chicken recipe on a escort board?

Yeah you did, but it's a great contribution!:clap2: Besides, you can always even the score by posting some escort info on a cooking site (ha ha).

 

[jalimon]

Yeah you did, but it's a great contribution!:clap2: Besides, you can always even the score by posting some escort info on a cooking site (ha ha).

Haha good one. But I wont as Ricardo would book the girl non stop (if you come from quebec you will understand)

Cheers,

 

[EagerBeaver]

I actually cooked on my grill today boneless chicken breasts using a dry rub recipe very similar to what is described above, my own mixture of onion powder, garlic powder, cayenne pepper, tarragon and salt and paprika, and what I do is lightly oil the chicken breasts and then liberally sprinkle on the dry drub mixture and then barbecue them.

I find it too complicated and time consuming to grill whole chickens on my grill, but the concept of using beer in a can for "beer can chicken", and then propping the chicken on the can with its legs straddling the can down on the grill, is not a novel one and indeed you can substitute whiskey, rum or bourbon for beer in the beer can.

Observe:

http://www.foodnetwork.com/recipes/beer-can-chicken-recipe-1939861

 

[cpp433]

The moose bawr on st catherine good food decent prices, the moose bawls are killer pink moose sangria is pretty good much better tasting and priced than the sangria at the keg,, oddly enough they dont serve moosehead

 

[kabukicho]

i remember the concept caught fire around 2005. I dont fully believe in it. IF you can manage to raise the temp of the beer / liquid to steam, then you get the moisture heat cooking benefit, but tests have shown you'd burn the bird in providing enough heat in the first place to raise the beer temp to boil/steaming temp.

if you can vertically hang the chicken, or butterfly it but use indirect heat source, you get fine results.

 

[EagerBeaver]

More Great Food At Deville Dinerbar

Last week ordered some Ahi Tuna Tacos at Deville Dinerbar, which were the best Ahi Tuna Tacos I ever had in my life, and I have eaten more than a few. What distinguishes these tacos are 3 things, (1) a crispy wonton hard taco shell which has a slightly sweet taste; (2) Wasabi Lime Mayo dressing (served on the side) which is simply incredible, and that's coming from someone who normally disdains mayo on his foods; and (3) Deville is using a very premium grade of Ahi tuna. The recommendation here is to eat these tacos in big wolf-bites, because like other hard taco shells they will crumble a bit on you, and if you lather up the top of the taco with the Wasabi Lime Mayo dressing as I like to do, then you really gotta try getting each taco down in 3 big bites. Or else it can become a big mess on you. I did enjoy pretty good maintenance of taco integrity by eating them in this fashion, even though I am no Joey Chesnut. But if you eat like a Guppy you better be asking for some extra napkins because you will be needing them.

I would rate it as an all time memorable lunch, best I have had in Montreal for sure. I should add that the 3 Ahi Tuna Tacos are an appetizer priced at $22 (as compared with the Keg which is offering 3 Ahi Tuna soft shell tacos for $14), but it's $8 better at least in my opinion. Sometimes you just have to pay more for better food. Honestly I wanted to order a second set of these babies. I will go there every time I am in Montreal from now on and just order the Ahi Tuna Tacos. Maybe I will ask them to do 5 next time and pay extra.

I also had lunch at Deville another day and ordered the Southern Fried Chicken Salad which, while not as memorable as the Ahi Tuna Tacos, was still very good. It's tossed with a Bourbon Lime Vinaigrette Dressing. It's a fairly filling salad, even the lunch sized version which I ordered.

 

[EagerBeaver]

Question on Pho Restaurants

I know that there are some great Pho restaurants in Montreal but I ate at an unusual one last night here in CT which had both Pho and Japanese Ramen Noodle soups. I was wondering if you guys can direct me to a restaurant like the one described below.

I tried a new restaurant in CT last night. It's an Asian place specializing in Pho, but also serving 6-8 varieties of Ramen Noodles soups. The Yelp reviews suggested it was Vietnamese-owned and that the Pho was better than the Ramen. So I had the idea of ordering the Pho with Ramen noodles. My friend liked that idea, and she did the same. I got the Pho Tai with Ramen noodles and she got the Vegan Pho with Ramen noodles. The Vietnamese waiter looked at me like I had 3 eyes, and said he would have to ask the manager "if that was permitted." The manager then came over and said no problem, we can make the Pho with Ramen noodles. And they did and it was really good! I essentially had them create a fusion soup and it was awesome.

Who can do this in Montreal?

(Apologies to any Authentic Vietnamese and Japanese food junkies who are offended by my fusion ideas)

 

[Tunaking]

Do any of you have a recommendation for the upcoming MTL a table. Would like to visit some different places while in town next week. I have seen the list but it can be a little overwhelming to try and narrow it down to places quickly accessible from downtown via stm. Thanks in advance.

 

[EagerBeaver]

Tunaking,

Just because of your name, I must inform you that Deville Dinerbar has the very best ahi tuna tacos I have ever had, served in a sweet crispy wonton tortilla with shredded cabbage and a wasabi mayo. It is simply delicious. If in fact u are a Tuna King, bring those Ahi Tuna Tacos onto your throne. They will be most delicious subjects.

 

[Varmitt]

Does anyone remember Angelo il Cacitorie on Cresent from about 10 years ago .