If you want a fancy restaurant in a fancy hotel with a famous chef, then Come on down to the ritz Carlton and try Maison Boulud , the restaurant of world renowned chef Daniel Boulud. This restaurant is located on the lobby level of the Ritz Carlton Hotel. There is inside seating near the fire, or seating on a closed porch, with a view of the duck pond. CHEF: Daniel Boulud is a French born chef, who has know New York City as home since 1982. He is one of Americas leading culinary authorities. Maison Boulud is his first restaurant outside of the US. One more thing to make this restaurant exceedingly distinguished is that he is a three Michelin star chef and owner
RECOMMENDATIONS:
APPETIZERS:
For the appetizer at Maison Boulud you HAVE YO TRY, the chilled corn soup. It is so creamy and seasoned and garnished with king crab and cilantro! It is just divine. The best item for the appetizers, on the menu. Also for the appetizers try the ham, with cantaloupe. The ham is seasoned heavily, but the sweetness from the cantaloupe cuts some of the seasoning from the ham so it’s not strong. The cantaloupe is sliced thin, like the ham so they go well together. In the middle is a spring mix salad, with arugula and grissini.
ENTREE:
For the entree you definitely have to try their signature burger. It is one of the best burgers in North America. It is probably one of the most high class burgers ever created. On it is a piece of Rillon, which is like pork, morbier cheese, arugula and tomato compote.The burger was a great portion and it was served with a basket of frites (french fries). Also you should try the grilled baby chicken. It is served with kibbeh, dried tomatoes,fingerling potatoes and green beans. The chicken was well cooked being tender and moist. Also try the pan seared salmon. It is served with a variation of carrots and a side of mustard. The sourness from the mustard brough great falvor to the fish. There was a “bubbly foam sauce” that was also on the side. Maison Boulud is not cheap, but its very elegant and a great place to eat. SERVICE:***** FOOD:***** AMBIANCE:*****
1228 Sherbrooke St W
Montreal, Qc
(514) 842-4224
Monthly Archives: September 2013
Danji (NYC, NY)
If you are looking for a casual oriental restaurant, with good prices, minutes away from Times Square, then Danji Korean cuisine is what you should try next time you come into Manhattan. The prices are reasonable, and the service is good. The address is 52nd street and 8th avenue. Better yet Danji has a Michelin star! RECOMMENDATIONS Most of the food is Korean comfort food. CHEF: The chef at Danji Hooni Kim, was born in Souel Korea, but spent some of his childhood in London and settled in New York when he reached the age of ten. For eight years he had been living in New York, but when his college years came, he decied to attend University of California Berkley. He was strated to pursue a medical carrer, but then his passion for food, made him change gears. He left California and came back to the east coast and attened the French Culinary Institute. From then he has opened two michelin star restaurants. APPETIZERS: For a starter their signature dish, crispy tofu, is impeccable. It was crispy on the outside and soft on the inside. It feels like your mouth is on vacation. They use organic tofu, and to top it off, they glaze it with soy ginger sauce and scallion, all cooked in sesame oil. MAIN COURSE: For the main course, we tried the Bi Bim Bop. In the bi Bim Bop bowl there is rice and a fried egg. On the side there are carrots, mushrooms, scallions and bongoli beef (beef with sesame seeds), to mix in with the rice and egg. The Bi Bim Bop was acceptable but not the best Bi Bim Bop I’ve had. Also there is a pre-fix option. There is a choice of pork belly and rice, or bongoli beef with rice, it came with beef soup, and two kinds of kimchi. Both the pork and beef were great, and so was the kimchi’s, But the Highlight of the dish was the soup. In it was potatoes and large pieces of beef, with scallions and the broth was very soothing to the throat, and tastebuds. This place is very good for a light lunch, so I recommend coming here at lunch time, after a hearty breakfast. SERVICE: **** AMBIANCE:*** FOOD:****
SERVICE: ***
AMBIANCE:***
SERVICE: ***
AMBIANCE:***
LEMAC Montreal Canada
If you are willing to go to the outskirts of Montreal but still Montreal then you most certainly have to try LEMAC, French cuisine in the French quarter. It was great food and good service. A good day to go there is on a Sunday, because it is a true brunch place. There is inside an outside seating options.
RECCOMENDATIONS
APPETIZERS: For the appetizers I would always recommend a nice hearty fish soup. Their fish soup is taken to another level! On the side you can choose to pour in cheese and mustard, into a puree thick soup. The cheese enhances the flavor of the fish and the puree. Also for the appetizer try the tuna tar tar with truffle oil. The truffle oil compliments the tuna, very well! The tuna tar tar was seasoned perfectly and it was served with either salad or potato strings. I would recommend the potato strings. They are very high class, and not greasy like French fries. MAIN COURSES: I would highly recommend the braised short rib. It was very very very tender. It just glided off the bone. It was so juicy and fell apart in your mouth! It was served with a bed of salad and has a barbecue sauce on it. Also for the main course I recommend the duck leg confit, which is also very tender, but not as tender as the short rib. It was perfectly seasoned and juicy! The skin was crispy, and there was basically no fat, besides the skin. It was served with a spring mix and arugula salad, and fingerling potatoes. That was a star dish. Also I recommend the full Cornish hen marinated in a variety of spices. The chicken was juicy, and it was a huge portion, so bring your appetite, if you choose to get this. Also it was very crispy! It was served with a salad and a HUGE amount of french fries underneath it. The whole chicken was butterflied and then it was half roasted, then pan seared to make it crispy!
APPETIZERS: For the appetizers I would always recommend a nice hearty fish soup. Their fish soup is taken to another level! On the side you can choose to pour in cheese and mustard, into a puree thick soup. The cheese enhances the flavor of the fish and the puree. Also for the appetizer try the tuna tar tar with truffle oil. The truffle oil compliments the tuna, very well! The tuna tar tar was seasoned perfectly and it was served with either salad or potato strings. I would recommend the potato strings. They are very high class, and not greasy like French fries. MAIN COURSES: I would highly recommend the braised short rib. It was very very very tender. It just glided off the bone. It was so juicy and fell apart in your mouth! It was served with a bed of salad and has a barbecue sauce on it. Also for the main course I recommend the duck leg confit, which is also very tender, but not as tender as the short rib. It was perfectly seasoned and juicy! The skin was crispy, and there was basically no fat, besides the skin. It was served with a spring mix and arugula salad, and fingerling potatoes. That was a star dish. Also I recommend the full Cornish hen marinated in a variety of spices. The chicken was juicy, and it was a huge portion, so bring your appetite, if you choose to get this. Also it was very crispy! It was served with a salad and a HUGE amount of french fries underneath it. The whole chicken was butterflied and then it was half roasted, then pan seared to make it crispy!
If your in the mood for breakfast then get the breakfast platter, only served on Sundays (which is the brunch day). On the platter there is sausage, poached eggs, pieces of bacon, and beans cooked duck fat. The baked beans were creamy do to the duck fat and the bacon was nice and crispy, just the way I like it. The sausage was brown which means it was cooked all the way through but not burnt, and it was cooked perfectly! The poached eggs looked amazing and tasted even better than they looked. When you cut them the yolk just flowed out. DESSERT!: For Dessert we got the FRENCH TOAST! It was in the style of bread pudding, and on top was milk jam ice cream! But the Bread Pudding was the biggest bread pudding ive ever seen it was probably 8 inches tall and 10 inches wide! The flavors contrasted well together, and the plate was licked clean! Also for dessert we got the chocolate moose. It was thick and creamy just like it should be!
Service:***
Ambiance:****
Food:****
L’Academie Montreal Canada
When you are around and trying all of the great restaurants, for a lunch place you certainly have to stop by L’Academie. It is one of those restaurants The food is modern French, and it is amazing. It is a more casual place, but you can’t judge a book by its cover. It is one of those restaurants that have all of thewindows, facing towards the road. The food, tastes like it is coming out of a four star restaurant. Also the service is good, not great but not bad. Also, why its a great lunch place and not a dinner place is because their food is heavy, and in Montreal you want to have the haviest lunch as possible , because for dinner you want to have something light, because light in their terms, is not so light, so try and find a very light place or dinner. Also it is a bring your own wine restaurant.
RECOMMENDATIONS:
RECOMMENDATIONS Appetizers: For an appetizer you can choose from their huge selection of muscles and fries. They have at least 10 different kinds. From classic to Thai chili, thy have it All, but you always should stick to the classics when it comes to muscles. Stick with the Provencal style with tomatoes and onions, and a salty broth. It brings a taste of France to the table, much like everything in Montreal. For the soup get the cheese and broccoli, it doesn’t sound to appetizing but trust me , you won’t regret if you get it. The soup is so creamy and the cheese compliments the broccoli like cheese and wine do. That was to only appetizer that I tried, but you only need one bowl of that to get you ready for the main course. Main Course: Lets start off with the traditional French dish, Steak Frites. The steak was so juicy and so creamy thanks to the sauce. It was a cognac cream sauce. The sauce was peppery and salty and creamy all at the same time. It coated the steak, and the fries like there was no tomorrow. Also for the main try the pasta with churizzo sausage and mushrooms. The pasta was boiled to perfection and the sausage had a nice sear on it, not burnt but brown, the way i like it! Also try the halibut with assorted vegetables and a green pesto sauce. The halibut was juicy and was so tender it fell apart in your mouth. The sauce balanced it out with the vegetables so it was a little bit of every flavor. L’Academie for me is definitely that casual hotspot that you want to just relax and have a good time in, so if your looking for that kind of place be sure to stop by, next time you are up north.
Service: ****
Ambiance:***
Food:*****
Auberge St-Gabriel Montreal Canada
Also when you are in Montreal, there are only a few very traditional French restaurants, such as Auberge St-Gabriel. Great service and great food! It is a building from the 1600’s with historic stone walls and a giraffe skeletal spine running through the middle of the restaurant.
HISTORY:
Abuerge St-Gabriel is the oldest inn/restaurant in North America! It is located not in main town Montreal but in Old Montreal.
RECOMMENDATIONS:
Appetizers: For the appetizers if you like Pork, then the charcuterie of the day is the appetizer for you. It is a ball of shredded pork with breadcrumbs, and on the side is a large rectangular crouton with a small mixed salad on top. The pork fell apart in your mouth and the crouton was soft and the salad on it made juicy so it was well balanced. Also for the appetizer you should try the pork croquet. It was stuffed with the pork and very delicate and tender. Instead of a ball, the croquet was a rectangular shape instead.
Main Course: You should try the Diver special, which is sea bass and muscles in a fish cream bubble sauce. It was so succulent and the fish was just very tender and melted in your mouth much like the pork ball. Also you should try the penne with a white cheese sauce, ham chunks, mushrooms basil and a raw egg yolk, to be mixed in with the pasta on the side. It was creamy and very delicious. Also if your a duck fan you MUST TRY the duck, with a balsamic sweet sauce underneath with fresh figs. It was cooked perfectly and in my opinion the best duck I have ever tasted, and the figs balanced it out. Auberge St-Gabriel is definitely a must go hot spot in Montreal, and next time you head up north, just stop by Montreal, to dive into the culinary adventure.
SERVICE:*****
AMBIANCE:*****
FOOD:*****