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After an interesting and educational tour of the St. Louis cemetery No. 1 (s/o Nick Cage, bad omens and his cult-y pyramid grave) in New Orleans earlier this year, we walked towards Treme for one of the most anticipated meals of our trip: a taste of America’s best fried chicken at none other than the institution that is Willie Mae’s Scotch House.
The County General is a lot of things – brunch, lunch, dinner, take-out, delivery, cocktails, wines, micro-brews and above all: bastion of southern hospitality. We couldn’t help but feel like we were stepping into a southern home kitchen when we visited the long, narrow restaurant for brunch last weekend.
Everything on Prohibition‘s menu sounds amazing. House cured salmon on a sesame bagel? Oooh. Shakshouka? Cool. Maple fried challah French toast with fried chicken? Hell yes.
Self proclaimed providers of ‘gourmet comfort food’, Prohibition montreal endeavours to serve brunch as it should be.
The summer isn’t over just yet. Squeeze Dinette Triple Crown into your agenda and only then can you without shame call it quits and not feel bad about staying inside. This little bite sized diner is located on the corner of St Zotique and Clarke in Little Italy. You sort of get the comfort-food vibe from the moment you get in there thanks to the friendly staff, the jars of home pickled veggies lined up against the walls and the menu itself (cornbread, braised greens and brisket anyone?). Old school milkshake makers sit patiently on the counter and the smell of fried chicken just perpetually wafts in the air. That’s what I’m talking about.
Cuisine Szechuan serves exactly what its name advertises. There’s no dancing around it – this place serves legit Szechuan food, plain and simple. There are no frills, no added extras – just real food that stays true to its roots. There’s a mixed aura of respect and fear around the restaurant for its ability to produce delicious but mind-blowingly spicy food. I’m talking fish filets marinated in chili peppers and I’m talking cucumbers marinated in chili flakes and oil. Basically hot on hot on hot.