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

[Cap'tain Fantastic]

It's a man's name in this case but ok LOL




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It’s mostly known for this:
"Nom commun. Un yoni. Dans l'hindouisme, désigne les organes génitaux féminins"

I dont read Hebrew but I have read the Kama Sutra

 

[Anna Bijou]

It’s mostly known for this:
"Nom commun. Un yoni. Dans l'hindouisme, désigne les organes génitaux féminins"

I dont read Hebrew but I have read the Kama Sutra

Yes, I know what you were referring to. I was just teasing you

 

[Anna Bijou]

Yeah Chu Chai was fabulous when they opened. Never went back after the original cook was gone, I think she passed away and the daughter took over.

Interesting. I used to go with a colleague who knew the owners. I think the rest of the family owned a restaurant as well, not vegetarian/vegan though. The owner was pretty young (I'd say my colleague was 40 ish & probably around the same age as the owner. It's a long time ago though. i could be wrong but i had no idea she died. That's sad.

One time i went with my mother and we sat outside, they had a few tables set up. We were eating and in the middle of conversation when this random dude just walks up to our table and says "Can i have some of that?" Before i had a chance to even think about his question, he had grabbed a piece of appetizer from my plate, said thanks and walked off.

My mother and I sat there for a good 30 seconds trying to process what had just happened. Lol It was smart of him, it was definitely not what i was expecting and by the time i was over the surprise he was gone and enjoying my food.

It was so weird, though. I was pretty grossed out. Lol

 

[lovethaifood]

What is MTL A Table from October 31st to November 17th about?

 

[themonk83]

Mtl à table is a set menu of 2 to 5 dishes for X price to try out a restaurant (on a list) you had your eye on but may find too expensive.

 

[lovethaifood]

Mtl à table is a set menu of 2-3 dishes for X price to try out a restaurant (on a list) you had your eye on but may find too expensive.

thank you.

 

[gaby]

For those who like thai restaurant.....went twice last month ''CHEZ O"".....5949 Sherbrooke east......and i lke it.....menu varié and ok prices....bring your wine....am returning tomorrow....and the service is fine....better to book your table...surtout les weekends.

 

[jefmontreal]

Mtl à table is a set menu of 2-3 dishes for X price to try out a restaurant (on a list) you had your eye on but may find too expensive.

I just checked and indeed... it is a great promo... There are even great "bring your own wine" options... ISTH at $80 is very interesting as well. Still a few weeks away, but worth booking some good options in advance... Merci pour le tip!

 

[neverbored]

Can't recommend this place enough https://www.instagram.com/salle.climatisee/ just WOW.

Beef tartar,tomatoes with peaches, artic char and porc berkshire... never wanted to lick the plate so badly.

 

[Frozen]

Are there specific good Spanish or Portuguese restaurants that you would recommend in Montreal?

Cheers,
Fredd

 

[neverbored]

Are there specific good Spanish or Portuguese restaurants that you would recommend in Montreal?

Boca Iberica (Rachel)
Iberica (Peel)
Ferreira (Peel - pricey)
Club Espagnol (St-Laurent - fun family type)

 

[kabukicho]

Are there specific good Spanish or Portuguese restaurants that you would recommend in Montreal?

Cheers,
Fredd

this peruvian place aint bad at all

 

[Frozen]

this peruvian place aint bad at all

Thx Kabuk,

Looking for those specifically. Keep it mind as an alternative.

Cheers,
Fredd

 

[Funtastico]

Knuckles Restaurant on rue Jarry. It's on my top 10 list !

 

[kabukicho]

I'd only order it to try from a place where it's their specialty or something. I've heard Yoni falafel is good (and just noticed there's one near me lol) . Someone told me i should try Sumac and Falafel St Jacques.

i fully agree on Falafel jacques and sumac, the former which i knew before sumac. both are better than yoni (and a 3rd one in the mix but the establishments name eludes me tonight)
dunno about presently but jacques was a bargain when it was unknown. their beet salad is yum. all their sides are...

(Sham has really good spinach kebe & vine leaves, though.)

But yeah, it isn't what i usually order, or ever have, at Daou. I'm obsessed with their fatouch salad, and i personally prefer kebe over falafel. Those are good at both locations but i find other dishes are not always as good at the VSL location. I wish they put pine nuts in the vegetarian ones like they do in the meat ones lol

If you get it from the counter (as opposed to already packaged) when it's fresh, the kebe from Adonis is really, really good too, if you prefer to have it at home. You can buy a bunch and freeze some.

thanks for the tip, i will try adonis for kebe.

 

[Artvandelay_importer]

Can someone recommend a good place in downtown preferably one that does Uber Eats delivery?

 

[kabukicho]

Hummus preparation is easy only in comparison to falafel preparation, but it by no means is not hit and miss. I never liked my own hummus as much as my father's in taste, but he occasionally struggled in getting the consistency down- too thick or too thin, but the taste was always better than mine, and sometimes he nailed the consistency as well for a homerun hummus. Mine would have the right consistency, but never would taste as good as my father's did. With hummus, you do not have to cook it, just blend or food process the ingredients into a pate. It is worth trying to make for the reasons you mentioned: we are all subjective in how we like it, some want more lemon juice, some more garlic, some more salt or pepper or a higher or lower ratio of chick peas to tahini. All of those things can be controlled when you wear the Chef's hat yourself. But, as you said, you think you are using the right combination of everything and it just doesn't come out like you like it, or maybe like your favorite Turkish or Lebanese restaurant makes it.

Falafel has to be mixed properly, spiced properly, and then cooked, and as noted in the prior post of kabuchiko, it can all fall apart on you during the cooking process even if you mix and spice the the falafel ingredients properly. There are just a lot of variables in play.

I've never been able to have it turn out good. So frustrating i stopped trying lol No one i know has either. Maybe I'm picky, idk. I like what I like.

Like for fattouch salad, I've tried it at so many different restaurants and always disappointed. Aside from Daou, I've made some pretty good one and a guy i dated a few years ago made it for me a couple of times and it passed the test. And that's it. Lol

It's tricky also because i don't like tomatoes (i know, I'm weird) and obviously there's tomatoes in fattouch. As long as the tomatoes are big enough for me to pick them out and toss them on someone else's plate, it's fine but if they're too small to do that, it becomes a problem lol

The only item which does need to be cooked are the chick peas...

and forget any of those recipes that start off with '1 can of chick peas'... meh,

you have to buy dried ones from an non-spanish merchant...from a mediterean shop.... soak them (with some baking soda) then boil them, (to tender) remove their skins, save some of that water.... put them into a blender while still warm, a blender that has enough powder to make ethereal smooth hummus.... (warm chic peas aide in this )... add back some of that boiled water as it has flavor (just like reserved pasta water w/ its starch)

then seperately, you have to 'bloom' the tahni with the lemon juice.... loosen it up the tahni which by itself, absorbs alot of liquid. then add this into the chick puree.... stiring it in + olive oil /salt. This is kinda the part where the masters shove their entire naked arm (well, with the arm hair) short of the elbow, into their tub and stir and let sit lke overnight. I like roasting entire bulbs of garlic in olive oil yielding a melllow tasting blendable paste and stirring this all in.

so what i'm illustrating is the steps that you build each individual component is key as well, as opposed to tossing all things into a blender and then press blend.

 

[kabukicho]

I was going to make a joke about reviews but I think I'll keep this thought to myself

did it have anything to do with G-Spot.

 

[Anna Bijou]

i fully agree on Falafel jacques and sumac, the former which i knew before sumac. both are better than yoni (and a 3rd one in the mix but the establishments name eludes me tonight)
dunno about presently but jacques was a bargain when it was unknown. their beet salad is yum. all their sides are...

Almost went the other day. I have an appointment every 2 weeks fairly close (relative to my place) but I didn't end up going. I probably will next time. Do they have kebe or just falafel? Lol

thanks for the tip, i will try adonis for kebe.

Has to be fresh! And directly from the counter, not already packaged. Also, that's the vegetarian kebe, I can't comment on the beef kebe because I don't eat meat lol

 

[Anna Bijou]

The only item which does need to be cooked are the chick peas...

and forget any of those recipes that start off with '1 can of chick peas'... meh,

you have to buy dried ones from an non-spanish merchant...from a mediterean shop.... soak them (with some baking soda) then boil them, (to tender) remove their skins, save some of that water.... put them into a blender while still warm, a blender that has enough powder to make ethereal smooth hummus.... (warm chic peas aide in this )... add back some of that boiled water as it has flavor (just like reserved pasta water w/ its starch)

then seperately, you have to 'bloom' the tahni with the lemon juice.... loosen it up the tahni which by itself, absorbs alot of liquid. then add this into the chick puree.... stiring it in + olive oil /salt. This is kinda the part where the masters shove their entire naked arm (well, with the arm hair) short of the elbow, into their tub and stir and let sit lke overnight. I like roasting entire bulbs of garlic in olive oil yielding a melllow tasting blendable paste and stirring this all in.

so what i'm illustrating is the steps that you build each individual component is key as well, as opposed to tossing all things into a blender and then press blend.

I was telling someone you have to remove the skins and they didn't believe me. It was one of my friends who argues about everything (if I'm arguing it's because I'm right!). She argues because she thinks she's always right when in fact she's always wrong (because I'm always right or else I'm not arguing! Haha) I just let it go but I knew I was right

Yes, I actually stumbled on a YouTube video a few years ago and it was I think a Palestinian man showing exactly how to do the recipe. The problem is that I didn't have a blender at the time and was going to try with a hand blender but when I got to that step my motivation evaporated. So I never finished it. Doh.

I should try again, I have a good blender now haha i'm going to save your instructions. Thanks.