Thursday, September 22, 2011

LAURIER GORDON RAMSAY


We had never been to the old Laurier BBQ and we have no nostalgic memories or personal attachment to the restaurant that once was. Depending on what neighborhood of Montreal you grew up in generally indicates your rotisserie chicken preference. It depends where your memories are of sitting in the inside seat of a booth between your mother or father and the wall dipping your french fries in gravy and getting your hands on as much chicken skin as possible. Some people love Chalet BBQ, others swear by Cote St Luc BBQ or the old Laurier BBQ, but ultimately the chicken is always pretty much seasoned and cooked identically from place to place. In the end, the debate usually comes down to the french fries and where your allegiance lies

Thursday, September 15, 2011

JOE BEEF


Chef-owners of Joe Beef, David McMillan and Frédéric Morin spent several years developing menus and running kitchens that made the group of restauranteurs who own such Montreal supper-clubs as Rosalie's and Globe very successful. In 2005 the two decided to leave the supper-club scene behind and do things their way. Along with their third partner, Alisson Cunningham, they opened Joe Beef on Notre-Dame street in Little Burgundy across from the Corona theatre. The location was small, approximately 30 seats plus the bar, and slightly off the beaten path but it was in very close proximity to the bounty and inspiration of the Atwater market.

Tuesday, September 6, 2011

LUCILLE'S OYSTER DIVE


Lucille's Oyster Dive is one of three restaurants by the same group of restauranteurs who also own and operate Greasy Spoon on Laurier and Marché 27 Bar a Tartare on Prince Arthur. Lucille's is a seafood restaurant in the Monkland village with a strong focus on what else? Oysters. The vibe is casual and the mood is lively inside and out on their awning covered terrasse. A television and a large mounted novelty fish hang over the bar on a brick wall along side neon beer signs. A particularly nice design aspect was a large variety of fresh oysters on ice, complete with tiny little blackboards identifying them all as you might see in a fish mongers shop; they were displayed the length of the bar in front of the gentleman hard at work shucking fresh mollusks for happy customers all night long.