51 Roy Est, Montreal, QC, 514-439-6691
Moi et mon futur époux sommes des fans finis de lobster roll, des vrais,de ceux qui qui vont à Portland (Maine) juste pour en manger 3x par jour. Je dirais que c'est ma définition du bonheur... ok j'exagère un peu.
Lundi passé je suis allé rendre visite à un ami qui construisait la terasse d'un resto sur Roy, je jette alors un coup d'oeil au menu:crab cake, tarte aux peches et surtout lobster roll, l'influence du chef, natif du Texas, est palpabe non seuleument dans le menu mais aussi dans la déco très ''ranch-rustique''. J'ai l'impression que cet endroit deviendra un incontournable estival avec sa terrasse, si près de l'action de la rue St-Laurent mais avec la tranquilité de Roy.
Deux jours plus tard nous y voilà! Un peu trop vite pour la terrasse, ils n'avaient pas eu le permis d'alcool, qu'importe la façade du restaurant est entierement ouverte. Nous prenons place au comptoir de type saloon face au mur, nous commandons 2 biere Red Stripe influencé par le Dub qui joue à plein volume. Le serveur (ENTHOUSIASTE) nous explique qu'il faut commander la nourriture au comptoir, cela rajoute, à mon avis, au coté cool et convial de la place.
Pour débuter: Crab cake
Servi sur une table à pik-nik miniature, les deux gateaux nappés d'une sauce ranch, sont croustillant à l'extérieur et remplis d'un mélange moelleux et généreux en morceaux de crabes.
Une belle façon d'investir (12$).
Ensuite:LOBSTER ROLL!!!
Petite mise au point, j'aime ça parce que ça goute le homard, pas la mayo ni le pain. Disons simplement que j'avais oublié de demander de mettre la mayonaise à coté et quand j'en ai fait la demande il était trop tard, le serveur m'a gentiment proposé des Lactaids!?
La prochaine fois je vais opter pour le lobster burrito proposé au meme prix (20$).
Puis: Les Cotes Levées
Quand vous commandez le sceau de cotes levées, la serveuse installe un papier brun a votre table, cela servira alors d'assiette sur laquelle le sceau sera vidé, en bon québécois: ça r'vole.
Le sceau est accompagné d'une salade de patates fumés, d'une salade de chou et d'un petit cake de mais délectable, pour les téméraires une sauce piquante maison est proposé. Les cotes levées sont bonnes et la sauce qui les acompagne l'est tout autant, dommage qu'il y en avait jusque sur le mur (gaspillage) - (18$).
Le Dessert?
Il y a bien une tarte aux peches ''chicken fried '' à la mode qui a attiré notre attention mais après
ce repas ''comfort food'' Texan je crois que se sera pour une prochaine fois...
**Nous allons retourner chez Ice House pour essayer la fameuse terasse, la limonade maison qui, parait-il est excellente et aussi le Po'boy oyster. Pour le Lobster roll? Nous planifions déja notre prochain voyage à Portland!
Friday, May 13, 2011
Saturday, May 7, 2011
Review: Au Kouign-Amann
This Pastry Shop is located at: 322 Avenue De Mont-Royal Est, Montreal, QC, 514-845-8813.
Kouign-Amann after which the pastry shop is named is a Round Crusty Breton Cake, made with a bread like dough, the dough is layered, sugar is sprinkled between each layer and the cake is baked until it rises and puffs. Kouign means Cake and Amann means butter. The pastry is a specialty of the town Douarnenez in Finistere.
Rest assured you'll find a lot more then this pastry at this quaint bakery.
We discovered the bakery about 1 year ago on one of our many walks, it was a rainy day, yet the miniscule joint that seats 6 people, was teaming. A lineup of 8 people stretched to the door, and as one customer was served they were quickly replaced by another walking in. I had a good feeling.
The counters filled with quiche's, croissants, chocolatines, turnovers and fruit filled clafoutis. The selection was too much for me to handle, especially with the scents emanating from the ovens. We decided on quiche and soup, and wow. They were absolutely incredible, I mean you can taste the butter, and the richness in flavor was incredible. however this joints secret came after our lunch, a chocolate croissant, fresh from the oven, still warm, was in my most humble opinion the best I have ever had. Layer after layer of buttery crispy dough, filled with baker's chocolate, left me wanting to order another dozen, too bad they only accept cash or maybe that's not a bad thing :)
You can't go wrong, if you're looking for a quick lunch or snack, and an unbeatable croissant head down to Kouign-Amann, you won't be dissapointed.
Kouign-Amann after which the pastry shop is named is a Round Crusty Breton Cake, made with a bread like dough, the dough is layered, sugar is sprinkled between each layer and the cake is baked until it rises and puffs. Kouign means Cake and Amann means butter. The pastry is a specialty of the town Douarnenez in Finistere.
Rest assured you'll find a lot more then this pastry at this quaint bakery.
We discovered the bakery about 1 year ago on one of our many walks, it was a rainy day, yet the miniscule joint that seats 6 people, was teaming. A lineup of 8 people stretched to the door, and as one customer was served they were quickly replaced by another walking in. I had a good feeling.
The counters filled with quiche's, croissants, chocolatines, turnovers and fruit filled clafoutis. The selection was too much for me to handle, especially with the scents emanating from the ovens. We decided on quiche and soup, and wow. They were absolutely incredible, I mean you can taste the butter, and the richness in flavor was incredible. however this joints secret came after our lunch, a chocolate croissant, fresh from the oven, still warm, was in my most humble opinion the best I have ever had. Layer after layer of buttery crispy dough, filled with baker's chocolate, left me wanting to order another dozen, too bad they only accept cash or maybe that's not a bad thing :)
You can't go wrong, if you're looking for a quick lunch or snack, and an unbeatable croissant head down to Kouign-Amann, you won't be dissapointed.
Friday, May 6, 2011
Review: Chez Victoire
Date Visited: May 6th 2011
This trendy/bistro style restaurant is located at 1453, ave. du Mont-Royal E / Le Plateau-Mont-Royal, Montreal. We decided to try Chez Victoire for dinner.
We walked in and I have to admit, the restaurant was buzzing, until we were brought to our table on the second floor, where I felt like Tom Hanks on a deserted island. Except usually Islands are warm and sandy. We were treated to a Air conditioning, I mean seriously? AC when its 10 degrees and raining, my Fiance's teeth were chattering like the doors on a Lada Samara. The manager came to see us, he told us he would turn the heat on right away, which he did.
But at least Chez Victoire still had the opportunity to turn our night around with their food.
Wine: We chose a standard white house wine VDP. Which was actually pretty decent, and not too pricey, there were wine glasses set on the table and they were taken away right in front of us, so can someone please inform the staff at Chez Victoire, that even house wine is served in wine glasses, not miniature milk glasses, I can understand if the tumblers were already on the table, but dont replace them with the wine glasses already on the table. This is the first I've seen any of the sort and I found it quite bizarre.
Still no Bread...
Entree: Fried Veal Sweetbread with U10 Grilled Scallop and Chickpea Puree. The Veal Sweetebread was well cooked as was the scallop, but frankly that's about it. The best way I can describe this dish is bland. Very Very Bland. The menu certainly claimed it was supposed to be served with a Chorizo/Mango/Maple Syrup Sauce. Personally I don't think Sherlock Holmes could've found that sauce, or for that matter much any sort of flavor in this dish. $16.
Still no Bread...
Entree: Duck Tataki with Foie Gras Torchon. This dish was served with Edamame's, Soba Noodles, Wakeme, Sesame seeds and Cashews. I'm not sure if the Chef at Chez Victoire actually creates dishes with the intention of sucking every ounce of flavor out of the dish. This entree once again had no flavor. The Duck was sliced to thick, the Foie Gras was meager in portion, and everything else just fell apart from there. I actually had to ask for salt to inject some sort of flavor into my meal. $19.
We finally got some Bread!!! Three quarters of the way through the service.
Disappointment had set in at this point, but I felt at least I could salvage something from the night if the next dish could offer me something. I prayed to the food gods, would they answer?
The Surf and Turf: Lamb Ribs, with White Tuna Albacore. The lamb was well cooked, but I kid you not, more then half of it was fat, just a big chunk of fat sitting there on the top, waiting, lurking, like it was staring at me and smirking, taunting me to find the little bit of meat that there was. The Tuna was cold, cold as in it just got out of the fridge. This was served with some vegetables and a yellow mushy blob of what I eventually discovered was an egg yellow. 26$.
At this point I had no choice but to express my concern and discontent to the manager. I went over everything with him. He explained "this is a new menu, and the waiter is new, and that he hasn't had many complaints." But he apologized and offered us a Dessert. Honestly I didnt want the dessert, and neither did my Fiance, I just couldnt take it anymore. But just because I couldnt get enough I waited there, not sure what I was waiting for but I waited, and I waited and I waited. Then Finally from the depths of the kitchen emerged another living being, with a Dessert.
Dessert: 70% Chocolate Ganache Served with a Black Cherry/Yuzu Gelee, Vanilla Mascarpone, and a Black Cherry Granita. Did I dare even to put my spoon in this dessert? Yup. My Fiance looked at me with anticipation and a smile, the type of smile someone has when they know something sinister is going down. I didn't disappoint her. The dessert was right on par with everything else, it was a mess. A concoction, of chocolate and gelatin that made me feel like eating had become a sin. My Fiance had to try it, like we're into some sick torture fetish. She took a bite and understood right away. We looked at each other, I asked for the bill, and I never looked back. We felt a relief welcome us as we walked outside into the cold and rain.
Quick Summary: I felt like I was in a science experiment, and Bill Nye was the cook. Honestly I think my judgments on restaurants are extremely fair, and not too sound egotistical here, but I know my stuff. I can cook well, I know good food, good chefs and a good restaurant when I see it. Chez Victoire is none of those. But in the end its your call, it's your money and maybe Chez Victoire just had an off night ;)
Food: 2/10
Service: 5/10
Ambiance: 4/10
Price: 2/10
Overall: 3.25
Check them out here: http://www.chezvictoire.com/
This trendy/bistro style restaurant is located at 1453, ave. du Mont-Royal E / Le Plateau-Mont-Royal, Montreal. We decided to try Chez Victoire for dinner.
We walked in and I have to admit, the restaurant was buzzing, until we were brought to our table on the second floor, where I felt like Tom Hanks on a deserted island. Except usually Islands are warm and sandy. We were treated to a Air conditioning, I mean seriously? AC when its 10 degrees and raining, my Fiance's teeth were chattering like the doors on a Lada Samara. The manager came to see us, he told us he would turn the heat on right away, which he did.
But at least Chez Victoire still had the opportunity to turn our night around with their food.
Wine: We chose a standard white house wine VDP. Which was actually pretty decent, and not too pricey, there were wine glasses set on the table and they were taken away right in front of us, so can someone please inform the staff at Chez Victoire, that even house wine is served in wine glasses, not miniature milk glasses, I can understand if the tumblers were already on the table, but dont replace them with the wine glasses already on the table. This is the first I've seen any of the sort and I found it quite bizarre.
Still no Bread...
Entree: Fried Veal Sweetbread with U10 Grilled Scallop and Chickpea Puree. The Veal Sweetebread was well cooked as was the scallop, but frankly that's about it. The best way I can describe this dish is bland. Very Very Bland. The menu certainly claimed it was supposed to be served with a Chorizo/Mango/Maple Syrup Sauce. Personally I don't think Sherlock Holmes could've found that sauce, or for that matter much any sort of flavor in this dish. $16.
Still no Bread...
Entree: Duck Tataki with Foie Gras Torchon. This dish was served with Edamame's, Soba Noodles, Wakeme, Sesame seeds and Cashews. I'm not sure if the Chef at Chez Victoire actually creates dishes with the intention of sucking every ounce of flavor out of the dish. This entree once again had no flavor. The Duck was sliced to thick, the Foie Gras was meager in portion, and everything else just fell apart from there. I actually had to ask for salt to inject some sort of flavor into my meal. $19.
We finally got some Bread!!! Three quarters of the way through the service.
Disappointment had set in at this point, but I felt at least I could salvage something from the night if the next dish could offer me something. I prayed to the food gods, would they answer?
The Surf and Turf: Lamb Ribs, with White Tuna Albacore. The lamb was well cooked, but I kid you not, more then half of it was fat, just a big chunk of fat sitting there on the top, waiting, lurking, like it was staring at me and smirking, taunting me to find the little bit of meat that there was. The Tuna was cold, cold as in it just got out of the fridge. This was served with some vegetables and a yellow mushy blob of what I eventually discovered was an egg yellow. 26$.
At this point I had no choice but to express my concern and discontent to the manager. I went over everything with him. He explained "this is a new menu, and the waiter is new, and that he hasn't had many complaints." But he apologized and offered us a Dessert. Honestly I didnt want the dessert, and neither did my Fiance, I just couldnt take it anymore. But just because I couldnt get enough I waited there, not sure what I was waiting for but I waited, and I waited and I waited. Then Finally from the depths of the kitchen emerged another living being, with a Dessert.
Dessert: 70% Chocolate Ganache Served with a Black Cherry/Yuzu Gelee, Vanilla Mascarpone, and a Black Cherry Granita. Did I dare even to put my spoon in this dessert? Yup. My Fiance looked at me with anticipation and a smile, the type of smile someone has when they know something sinister is going down. I didn't disappoint her. The dessert was right on par with everything else, it was a mess. A concoction, of chocolate and gelatin that made me feel like eating had become a sin. My Fiance had to try it, like we're into some sick torture fetish. She took a bite and understood right away. We looked at each other, I asked for the bill, and I never looked back. We felt a relief welcome us as we walked outside into the cold and rain.
Quick Summary: I felt like I was in a science experiment, and Bill Nye was the cook. Honestly I think my judgments on restaurants are extremely fair, and not too sound egotistical here, but I know my stuff. I can cook well, I know good food, good chefs and a good restaurant when I see it. Chez Victoire is none of those. But in the end its your call, it's your money and maybe Chez Victoire just had an off night ;)
Food: 2/10
Service: 5/10
Ambiance: 4/10
Price: 2/10
Overall: 3.25
Check them out here: http://www.chezvictoire.com/
Thursday, May 5, 2011
We've been Vactioning...
Well, as you can probably see its been some considerable time since we've had the time to post something new. In the past 8 months we got engaged, went on vacation, opened a business, and are getting married in 3 weeks. So you can imgaine how much time that leaves me to post. My experience at Chez Victoire sparked renewal in reviewing. So please check back often, as you know we're serious restauranters, so there will be new reviews often. I'm not sure my bank account likes it, but for the part our taste buds do. Please feel free to leave your opinions, and if anyone has questions, wants suggestions, or is looking for a review on a specific restaurant, chances are we've been, so just ask.
Subscribe to:
Posts (Atom)