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Over the recent winter holidays, we headed to Thailand for a bit of sunshine and a lot of good food (note emphasis on a lot). After our excellent experience with Culinary Backstreets in Istanbul, we had to see if we could replicate a similar Bangkok Food Tour. Lucky for us, we found Chili Paste Tours managed, owned and operated by the one and only Chin. Hi Chin!
Months ago in the summer, we spent a couple weeks abroad in Turkey. Istanbul was one of our most anticipated spots to check out – the things we’d heard from friends about the food, the culture and the weather were beyond excellent. While we don’t typically engage in food tours for fear of them being cheesy, too touristy or inauthentic, the hype around the formerly called Istanbul Eats Istanbul Food Tour, now Culinary Backstreets, was real. Listed as one of the top ‘things to do’ and Istanbul Food Tour on TripAdvisor, raved about by bloggers and publications alike, including NYT, CN Traveller and HuffPost, we were convinced we had to try it.
Crossing the bridge into Montreal’s most prized summer event, Oysterfest, feels like the perfect way to culminate months spent tipsy and sunburnt. From afar, Ye’s N*ggas in Paris is heard fading into a remix of JT’s Suit & Tie. Before even encountering an oyster, there’s a sense of bougie aphrodisia.
Kyo is the newest and perhaps boldest offering to come out of the Antonopoulos Group’s restaurant making machine. With hot spots like Auberge du Vieux-Port, Verses, Mechant Boeuf, Taverne Gaspar, Bevo and a handful of others under their belt, creating a restaurant concept, setting it up and running it successfully is something that the Antonopoulos Group can do seemingly blindfolded. It is worthy to note that Kyo is their first venture in serving up ethnic food.
La Champagnerie is a bar with a flair for the dramatic. Treating its clientele to a show, the bar is quickly becoming known for its method of uncorking champagne by sabrage. For those of you are not familiar with the method, YouTube that ASAP. Yeah, I bet you want to see that live now, don’t you?
As if the first time wasn’t enough, we headed back to Cabane a Sucre Au Pied de Cochon for Round 2: the winter edition themed around Quebec’s famous sugar shacks or cabanes à sucre, si tu préfères. As Quebec is the world’s largest producer of maple syrup, it is no surprise that maple syrup is a major point of pride in both our economy and our cooking (does no one remember the $6 million pounds of maple syrup stolen last December?).
Despite it being one of the coldest days in Montreal to date this winter, excited Dishcrawl Montreal participants gathered together to begin a food adventure. For the uninitiated, DishCrawl is the culinary version of a pub crawl. Sounds more familiar doesn’t it? Basically, throughout the evening, diners move from restaurant to restaurant – all within a few moments walking distance – and sample a dish at each. On average, about four restaurants are visited per event. The dishes are made to match the order of patronage, so the first course at the first restaurant is lighter and more like an appetizer, the second and third restaurants are charged with making heavier, more robust dishes, and the last, focuses primarily on dessert.
One of the newest restaurants to join the Griffintown block, Le Bureau montreal channels vintage chic. The ancient brick walls, the high lofty ceilings, the golden fire extinguisher lamps and even the cobra snake beer tap all add to the laid back, casual sort of vibe. It aims to be the up-and-coming hotspot for young locals and professionals to grab a drink after work, nibble on some snacks maybe and talk into the night.
Finally. It’s come time for us to share with you the legendary, all-encompassing, truly epic cabane a sucre au pied de cochon experience. Is there anything else like it? Probably not. After signing up a little later than we meant to for this season’s apple themed menu, we got a call from PDC two months after we were waitlisted asking if we wanted to fill in for a last minute cancelled reservation in the middle of the week.
This year’s Oysterfest was another smashing success. The weather fully cooperated: it turned out to be an overall perfect September afternoon – smiles all around. With all the delicious foods being made and served on the premises, I don’t know what in the world anyone could have been upset about. Upbeat music blasted through the speakers and people milled happily about within the thick mish mash of aromatic scents in the air. Regardless of where you looked, people lined up left, right and center for a taste. And you can’t blame them either.
Just over a week ago, we made our way to the Snow Village in Ile-St-Helene in anticipation of the Grumman hosted outdoor food event that was said to include restaurants such as the Satay Brothers, Nouveau Palais, La Fabrique, Brit and Chips and Pas de Cochon Dans Mon Salon among others.
Word about the Preservation Society and the fantastic little workshops they hold came to our knowledge through Michelle Marek and Seth Gabrielse of FoodLab when we interviewed them last month for SNAP! Magazine
Braised and Confused hosted its first official blog event this past Saturday night. Bloggers – Sabrina from the Sassy Foodophile, Emilie from La Bouche Pleine, Boris from The Gluttoners, Monty from the Montreal Restaurant Club , Liz from Bubble Tea for Dinner, Andy from aaandy, Jack from Daily XY and deep house DJ Lemy Leopard – and a host of friends alike joined forces to share a gastronomical experience unlike any other with the help of the miracle berry.
Serving up retro chic with a side of downtown glamor, Deville Dinerbar is the new kid on one of the busiest downtown blocks in the Montreal core. While the restaurant may be seemingly fresh faced and new to the industry at first glance, don’t be fooled. The owners are seasoned veterans in the restaurant biz as previous successes have included the more traditional Reuben’s Deli and the sophisticated cafeteria style Anton & James. Having opened just a few weeks ago, Deville is the newest ‘themed’ creation of the RD3 group. We were invited for the Media Launch earlier this week to sample the drinks, taste their vast array of food offerings and indulge in their sweet treats.