Food Archives - Page 94 of 96

When eating tacos, please remember to eat more than four but less than fifteen. – Restaurant La Matraca

by Jason May 2, 2011

written by Jason

Have you ever NOT known what you wanted until you saw it? I’m guilty of this every time I see a Ferarri rolling past, or a really cute girl. Usually when going to a restaurant that I’ve never been to before, I like to research a bit; so I have an idea of what I’m going into. On this night, we didn’t know where we were going until this brightly colored place caught our eyes, and the random notes of mariachi music slipped out of the door as someone walked out.

We “accidentally” hit up La Matraca, on St. Denis – we were actually on our way back from another restaurant up the street where we were told to get lost because we didn’t have reservations. We didn’t know what kind of place it was, but as we sat down, looked around at what the other patrons were eating, it dawned on us. The realization hit us with much excitement and celebration, kind of like when you’re studying some old guy’s funny looking hair at the bus stop and realize that he’s wearing a toupee… We were sitting in a taqueria!

May 2, 2011 0 comments

Food Reviews Villeray

They’ve got it going ngon – Restaurant Pho Ngon

by Jason April 25, 2011

written by Jason

If you’ve been following me on Twitter lately, you were witness to my weather commentary and how it’s been forcing me against my will to remedy my aversion to the grey skies and soggy ground with pho. Sweet, delicious, steamy bowl of Vietnamese noodle soup. My girlfriend (although she doesn’t know we’re actually dating, or know that I exist) Lori Graham, has stated that the weather we’ve been experiencing is not normal for this time of year. So I took that as a cue to get in as much pho as I can while it still tastes good, before the weather warms up – as we all know pho’s deliciousness quotient is as its optimal when the outdoor temperature is below 0 degrees.

I hit up Pho Ngon in St. Michel for some phosome goodness (I’m so punny). On the corner of Cremazie and St. Michel boulevard, this place is one of a handful of Vietnamese restaurants in the area, however, for the record, we went at 2:00pm on a Saturday afternoon and the place was packed and people were queuing at the door. I started off with the spring roll (remember, Imperial rolls are the fried ones in Vietamese restaurants). Nothing much to say about them. They were as exciting as watching “Meet the Press” in the Spanish alternate audio feed… on mute; but I wasn’t bothered by it, I wasn’t here for this anyways… Points for a really tasty peanut sauce though.

As stated before, when going for pho, this plate is the accoutrement to your bowl of noodle soup, NOT a complementary appetizer of bean sprouts and limes.

I noticed an herb that I was not accustomed to seeing in my bean sprout plate when pho-ing. This discovery only solidified my stand on pho being good only because it is based on personal taste. Let me explain. Regular beef pho is ultimately based on the soup; hours simmering with the right herbs and spices and carefully tended to is what produces this bowl with its pungent and unmistakable aroma. There is no definitive formula or recipe, only a guideline. Ingredients are the same, possible different techniques to all yield similar final products but in the end, very different.

This herb called, thorny coriander… why you ask? Because it tastes like basil, obviously. The addition to this unique herb (in my opinion) is attributed to the chef’s personal taste, training or quite possible family recipe. Different places do it differently, and that’s why certain locations for pho are so fickle and can be loved by some and disliked by others; which is subjective to anything else we eat. So this Ngo Gai is an indication of where this recipe comes from.

I ordered the house special, which is the special in most houses as the name, “Dac Biet”, means “special”. Raw beef, with tendon, brisket, flank, tripe, and fatty flank; topped with thinly shaved onions (which cook practically instantly when you flip the noodles and mix the bowl up) and scallions. The soup was incredibly clear but deep in flavor; beefy but not murky. The more I ate, the more I could literally feel the threads on my shirt tightening up to resist the role as host to the smell molecules from attaching themselves.

My friend have the chicken pho. Same idea, different animal. Chicken soup made with the same principle as the beef counterpart; herbs and spices and lots of love. The soup was chickeny and rich in flavor, the kind that you know only comes with hours of boiling. Toped with onions, scallions and in this case fried shallots and garlic; fried shallots and garlic to draw out the ginger taste in the soup to balance the clucking poultry flavor.

Take a second and admire that slice of glorious gelatinous piece of tendon floating in the soup like a beautiful spotted koi in a pond swimming noble and proud. But in this case, that fish’s fat and lazy video gaming cousin who lives in the basement of the parent’s place who’s gone way over his internet bandwidth limit.

Restaurant Pho Ngon is situated in one of the most culturally diverse areas in Montreal, and understandably, it would be easy to get lost if you’re not situating and creating an appropriate identity for yourself. These guys have a thing going on and they’re doing it right. Simple and honest, you know a good bowl of pho when you eat it, and this one you just have to try.

Restaurant Pho Ngon
3205 Crémazie E
(514) 723-6466

It’s to be noted that Pho Ngon offers bun bo heu (spicy pig and beef knuckle noodle soup) only on weekends.

April 25, 2011 4 comments

Downtown Food Mile-end/Plateau Mont-Royal Reviews

No relation to Cruella, because it would be wrong – Restaurant Burger de Ville.

by Jason April 18, 2011

written by Jason

For you loyal readers, if you haven’t already liked my Facebook fan page, or are following me on Twitter, there is one question for you… What the heck are you waiting for? Geez, my friend’s cat has a friggin Facebook profile, there’s no reason for you not to be following me… unless you’re not down with social media, or networking socially, then in that case… no biggie, that’s cool too yo.

I was having a conversation with my dad the other day about burgers and what makes a burger “a burger”. After this lengthy conversation, it planted the burger seed in my head. I haven’t had a really good burger in the longest time and I was fiending for one. Something came over me, a feeling of desperation; almost to a level where I was self-diagnosing a burger deficiency. I heard a while back that Burger de Ville had opened up a second location on St. Laurent and I decided to go check it out.

If you’re unfamiliar with Burger de Ville, they pride themselves on using fresh, never frozen, “100% Canadian beef”, which coincidently is my middle name. You pick up an order sheet and check off the kind of burger you want along with the fixings and sides. I ordered the cheese burger, with lettuce, tomatoes, onions, ketchup and mayo from the list of 16 different complimentary toppings – which includes three different types of mayonnaise and mustard.

As you can see, the burger is as honest and simple as it gets. Great beefy flavor cooked to a kind of perfection little red riding hood would approve of – in the updated version of the story – as we all know, bears don’t eat bowlfuls of porridge anymore. Unlike most places who like to cook their burgers to resemble a scouring-iron wool pad, Burger de Ville cooks them juuuuust under, leaving them with a touch of pink in the middle.

My friend was feeling adventurous that day and decided to go all out, ordering the bacon burger. It was topped with lettuce, tomatoes, onion, ketchup, old fashion-grainy mustard, and jalepeno hot peppers. You can’t really sugar coat it and there’s no mount of flowery writing that can explain this, but let’s face it; bacon always makes everything taste better. Not that the burger needs help in the taste department but there’s just something about bacon.

Of all the sides there are to choose from, we chose a side from the poutine menu. We chose the straight up, classic poutine from the choice of their house specialty poutine as well as w tex-mex option. Like I’ve said before, the key to a successful poutine is that the sauce MUST be hot enough to melt the cheese, and there must be a congruent harmony between cheese and gravy and when there is… this is what happens.

You throw some ketchup and pepper on those home-cut fries and you kill it like a boss. A.BAWSS. Chewy and squeeky, the cheese curds were nicely melted and the fries, crisp; simple.

The only discrepancy I had with the burger was with the “lettuce” – they use mesclun – little dainty baby salad leaves nestled atop a big fat burger is totally wrong. Albeit, it’s not a big deal, when you’re grunting and eating meat cooked over fire, the only kind of vegetables that should be involved is scenario is ketchup and bacon. Burger deVille is a palce for solid burgers, the kind your fat uncle makes for the family barbeque in the summer. Nothing fancy, you go here cos you want a burger, a good burger, a good burger made the way you like it.

Burger deVille
5282, boul Saint-Laurent
(514) 507-5050

I should also mention that they serve steak as well. I saw a few people eating it that afternoon, so it’s probably something worth checking out too.

April 18, 2011 8 comments