Downtown Archives - Page 17 of 18

This izakaya izagood – Bistro Japonais Furusato.

by Jason May 12, 2010

written by Jason

Quick, when I say “Japanese” what’s the first thing you think of? Fat guys in diapers? Funny game shows? Weirdo gadgets? Sushi? You’re reading this blog, so obviously you know I’m going to mention something food related. I’ve noticed recently that Montreal craves the wonders of Japanese cuisine that isn’t sushi. More and more “izakayas” have been the trend – a sort of Japanese tapas bar.

A friend and I hit up Furusato formally known as Osaka on Bleury. It’s tough to have Japanese, especially together as we’ve both been and spent time in Japan. So even though we know that it’s “not Japan”, in the back of our minds we can’t help but to compare with what we’ve had overseas. So the natural thing to do was to order a bunch of appetizers.

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We started with what was called a “Petite Sukiyaki”. Opposed to having a hot pot simmering at the table, the small bowl was already prepared and was served steaming hot. Warm broth with thinly slice beef, soft tofu, noodles and green onions. I know part of the charm of sukiyai is having a volatile open hot pot gas burner in your face for you to cook your own food… but this was merely an appetizer, what do you want? We also ordered tempura Kisu, tempura white fish (smelt), fish was nice and warm and batter crispy.

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Followed by a sizzling plate of beef yakuniku – a sweet soy marinated beef sauteed with onions and peppers. Although tasty, it wasn’t really one of my favorite dishes, we ordered it because my friend wanted to compare it to her own and to see if hers was “authentic” enough. It’s not that much of a stretch when it’s just a quick marinade and stir fry… but this is coming from the friend who’s triumph in meal making is not dirtying the control panel of the microwave. But not to discredit the dish, some of the most delicious dishes are the simplest to make.

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Next was the tori yaki – marinated chicken skewers grilled and drizzled with a sweet soy sauce. This is what brought me back to the small casse-croutes of Japan, sipping on Asahi and munching on these was as perfect as when Chandler got stuck in an ATM vestibule with Jill Goodacre (a prize to anyone who gets this reference!)

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We also ordered from the sushi list. Pretty much your run of the mill vanilla sushi, really fresh, and they had a few of my favorites. Hamachi and Uni… trust me. The prices on their sushi list are amazing, you’d think they caught their own fish for the prices they serve them at.

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This is the best black sesame ice cream I have ever had. THE.BEST. Made or bought, I’m not sure; I was preparing myself for a regular scoop of ice cream that resembled Oreo ice cream with a hint of smokeyness and sesame taste. My friend and I were both surprised when the waitress set down our bowls and we both said to each other in unison, “IT’S BLACK!”. I don’t know where it’s from, but I’m on a mission to find out, the absolute best I’ve ever had.

This place is run by a fun young group of Japanese kats who know what they’re doing. Great prices and wallert friendly, it’s nice to go for Japanese and not have to eat before hand. Be adventurous and try something new, you won’t know you like it unless you try.
Make sure to leave a comment!

Bistro Japonais Furusato.
2137 rue De Bleury
514.849.3438

May 12, 2010 5 comments

Dumplings aren’t “little dumps” – Qing Hau Dumpling

by Jason December 18, 2009

written by Jason

What’s round, warm, can be filled with almost anything and brings a smile to young and old alike? No, I meant besides me. Yes, that’s right boys and girls, DUMPLINGS. Chinese dumplings is more like it. I like to believe that I hold a degree in dumplingology, having eaten enough of these little pouches of sunshine to fully understand the complexity that is dumpling dynamics… a dumpling connoisseur.

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On a mission for hot steamy dumplings on a bitter -30 degree December afternoon, we found ourselves at Qing Hua Dumplings, a local dumpling joint for what else? DUMPLINGS. The menu consisted of over 30 different varieties of dumplings, from pork, beef, lamb, seafood and even a combination of various ingredients. With descriptions sounding so delicious, it was like asking a fat kid with his nose pressed up against the glass, to pick one thing at the bakery… or a dumpling shop.

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We started with what was called a potato “salad”. If it was anything, it was potato alright, but it was kind of lacking in the salad department. It was salad in the sense that it was “dressed”, and in this case, chili oil. It was crunchy to the bite and had a undertone of sweetness and vinegar which suggested to me that the potato was probably pickled – my assumptions are assumptions, as I did not get a chance to ask the one and only server who was busy shuffling between a full dining room. It was crisp and fresh.

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We ordered from the lunch special menu, which came with a soup and salad. The salad was a great mix of rice noodles, cabbage, pickled radish, carrots and eggs in a sesame dressing, incredibly refreshing.

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The soup was interesting. A Japanese miso soup with tofu and seaweed. Yeah, out of place, I know, but it’s ok, I didn’t expect much from it, no points lost, you don’t go to a Mexican joint for foie gras anyways, right?

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So after about 20 mins our first rung of steamed deliciousness arrived. This was pork, with eggs and leak. The leak provided a really pretty color and the eggs a really funky texture not often found in dumplings. All dumplings come in 15 piece orders, additional dumplings as well as mixing orders cost extra.

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It should be noted that the dumplings take on average 20 mins to arrive at your table as they are both WRAPPED and STEAMED to order. This means, the little magical dumpling fairies were busy at work, because 20 mins ago, your dumplings were still a ball of dough and a bowl of meat (apologies to any male chefs in the kitchen, I’m not calling you a fairy, I’m just saying).

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Staple dumpling condiments, soy sauce, malt vinegar and chili oil.

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The second order to arrive was lamb and coriander. Extremely fragrant and busting with soupy goodness. As with my track record of shoving freshing fried foods in my mouth, I learned the hard way not to bite down on a steaming hot dumpling as soup squirted half way across my face.

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Why are the dumplings are filled with soup? The trick is that congealed and gelatinous soup is mixed with the meat when the masterful hands stuff the dumpling. This way, then they’re steamed, the soup melts away and is retained within the wrapper. Also, all dumplings are served steamed or boiled as ordered.

With other great and interesting dumplings listed on the menu, Qing Hau is definitly a place worth visiting more than once… or twice if not more if you’ve got a jonsing for dumplings. This place has a really big following and don’t be surprised when the place is packed with seasoned veterans ordering up a storm. Cowboy up and don’t be intimidated, immanent dumplings await.

Qing Hua Juicy Dumplings
1676 Lincoln
438.288.5366

December 18, 2009 4 comments

Downtown Reviews

Pick Picks

by Jason August 31, 2009

written by Jason

When I first heard about Picks, I was sold the moment I heard about kimchi on a burger. Just the idea of it sounds like it’s either some avant guard chef trying to be cutting edge, or a bunch of guys daring each other while under the influence, or something so simple and honest that in some strange way makes sense, and questions the idea of not having done it sooner. That’s right, the same delicious foul mixture of chili powder, fish sauce, pickled Korean cabbage topped on a thick home-made hamburger patty.

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Located on St. Marc around the corner from St. Catherine, Picks is a tiny hole in the wall joint specializing in burgers and “Kogos” (which I will explain later). Picks has a staggering seating capacity for three adults, but no one really cares because the lack of chairs is made up by with the food. You could tell me that the seating is squatting over an open fire wearing a grass skirt only and I my only concern would probably be if i have enough napkins to wipe off the burger sweat.

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The way you order is you pick your burger, then pick your toppings and then pick your optional sides or drinks – the system in which Picks gets its namesake… duh. Since it was my first time, I let the chef do the ordering for me. Normally you’d pick up an ordering slip and highlight the items you want. And this is what he decided what we wanted.

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This burger DID.NOT.MESS.AROUND. A steak patty, with provalone, lettuce, tomatoes and onions, slathered in a sun-dried tomato mayonnaise and topped with KIMCHI. Kimchi on a friggin burger makes as much sense as wrapping cantaloupe with prosciutto. Sounds weird but tastes delicious! The funny thing is that the kimchi ‘pick’ isn’t on the menu and is one of those back-alley, sliding peep-hole options where you only know about it by word of mouth.

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Speaking to the owner, I find out that he makes all the meat patties fresh, never frozen and he bakes the bread as well. Which might I add were thick enough to sop up all the drippy goodness, chewy on the inside and crunchy on the outside.

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The second burger was with lettuce, tomatoes, onions, pickles, caramelized onions, and ONION RINGS and a spicy garlic and chili aioli mayonnaise. This burger as an entity has the power to end civil wars and right injustices in the world.

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I’m being straight up honest here… I want this burger to have my children.

When I first asked the owner for help in ordering, he really took the time to make sure the prospect burger was going to be a good one. He meticulously picked the toppings to ensure maximum burger enjoyment satisfaction – made sure to not pick the spicy mayo with the steak burger in fear of it taking away from the taste of the kimchi – this guy knows what he’s doing.

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The KOGO. Ok, let’s get serious for a minute. A Korean twist on the corn dog (I’m so hesitant to disgrace this gift from the heavens by comparing it to its ugly little American version). A hot dog, covered in a dough (not corn flour) encrusted with potatoes (fries) then battered and deep fried.

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Seriously, I’m sure that at one point they’ve dug up some sort of ancient Mayan ruins and the Kogo was atop of some altar to Atlantis, because the human brain does not have the capacity of such genius to think of something like this, trust me, I was the one that thought that cream glazed grill salmon was a good idea. I went with the sun-dried tomato mayo dipping sauce.

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Remember kids, a cool mouth is a happy mouth. As with all deep fried foods, take your time, the skin in your mouth takes 2 days to grow back.

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Mission accomplished. Nothing says a delicious meal like a beat up and defeated napkin that’s been to hell and back.

Of all the burger joints around town, Picks is one that you are NOT ALLOWED to pass up. It’s simple, straight forward, and honest food. With so may options of toppings, the mathematical combinations are endless; there’s no such thing as a regular burger here. The food here is so good. So good, that I left here angry… I wanted to spit on people and hit things as a result of the food being THAT good.

Labeled as “street food” by other reviews, I think it’s a circumstance rather than category that renders Picks as “street food”. The fact that they only have three seats and people only have the option of crowding around the counter – if the three seats are already taken – or take their food on the road… which let’s face it, aside from gum, food tastes better when you’re walking and eating anyways.

Sidenote: the Kogo is a total legit Korean street food.

Picks
1407 St. Marc / St. Catherine – Next to the shark mural
514.758.4665
CASH ONLY

August 31, 2009 5 comments