Casa Madera highlights creative twists on traditional Mexican cuisine

Glenn J. Nashen: A new Vietnamese experience at Tran Cantine

When it comes to a Vietnamese dining-out experience in Montreal look no further than the Tran Family. Following up on our recent sensational night out at the newly launched Hang Bar in Old Montreal, Judy and I, along with our friends Dana and Jeff accepted an invitation to Marilyn Tran’s diner in St. Henri, aptly named Tran Cantine.

Review of Restaurant Hang: Glenn J. Nashen: Montreal’s Top-Notch Vietnamese Cuisine

What secret treasures await when a new restaurant opens? One can only imagine, until being lucky enough to be exposed to the sights, smells and tastes of Restaurant Hang. Such was the experience on a recent Thursday night when my wife and I made reservations at what has been billed as the “first haute cuisine Vietnamese restaurant” in Montreal. Sure, our city has plenty of upscale trendy places, but nothing quite like this new concept in Asian fine dining. It tantalized all of our senses, from the moment we walked through the doors and took in the sumptuous decor. Hang arrives as the newest restaurant in the renowned hospitality group JEGantic’s portfolio. Vietnamese cuisine will be elevated from its usual humble “mom and pop” eateries to a refined haute cuisine experience that celebrates the unique flavours of the Southeast Asian country. Montrealers will be fittingly welcomed to come “hang” and indulge in a culinary journey that reflects Vietnam’s rich heritage with an innovative spin on favourite dishes. We were greeted by Joyce Phanekham, the effervescent general manager, who was helpful and attentive to her guests throughout our two-and-a-half-hour dining experience. She promptly introduced us to one of the most personable restauranteurs we have yet to meet, Marylyn Tran. Marylyn teamed up with her husband Alain and the folks from JEGantic to create an experiential and uniquely Asian venue for traditional, authentic Vietnamese cuisine in a class of its own. And who better to know how to achieve this pinnacle other than the Tran family who already own several restaurants under the Tran Cantine banner? After all, Marylyn was raised in her parent’s kitchen where she acquired her unique taste, over at their St. Denis Street Vietnamese restaurant, Pho Tay Ho. The family started this business back in 1986 and it is still going strong. Indeed, the name Hang is a nod of appreciation to Marylyn’s mom. Marylyn grew up cherishing the culinary and cultural intricacies that captivated their family, friends and clientele and eventually branched out, opening her own chain of traditional Vietnamese restos. Located between Griffintown and Old Montreal, Hang will surely attract the young in-crowd, as well as tourists seeking a memorable night out on the town. Marylyn introduced us to her right-hand man, Marco, a knowledgeable and experienced server and cook who took care of us for our date-night. He described in great detail each dish served, with ease and familiarity as though he himself was the chef. We started out with, what else, Pho Wagyu Consommé, a classic noodle soup that Hang has enhanced with its elaborate preparation: 14 hours of cooking over at Tran Cantine. It had many delicate ingredients including Wagyu beef and fresh rice noodles. The aroma of truffle alone made this a mouth-watering winning choice. Judy’s Franco-Viet Salmon Tartare tasted “like the ocean.” This dish of salmon was served with old-fashioned mustard, crispy rice, shallots, green onions and long red peppers. My Five-Spiced Buttered Scalloped – Ngo Vi Houng consisted of three pan-fried scallops each nestled in its own Asian soup spoon and bathed in secret fish sauce. They were garnished with crushed nuts and a hint of lemon making them simply perfect. Judy enjoyed her main course of Vegan Red Curry, a locally sourced seasonal vegetable medley stewed in red curry paste, coconut milk, palm sugar and julienned taro. I literally licked my fingers while eating a homemade order of Banh Mi Foie Gras. Imagine pan-seared foie gras, caramelized onions, pickled carrots and daikon, cucumber, coriander, and homemade mayo with Hang special sauce on a soft baguette, an ode to Alain’s native city of Paris. It was served on a large banana leaf, and the garnish on all their plates was a work of art. So too was the elegantly designed cutlery. Joyce describes Hang as a chill environment to linger, drink, talk and share delicious dishes among friends. All the staff were extremely personable, friendly and helpful. The decor features exotic nature elements that mimic the dense greenery of Da Nang’s jungle. The soaring ceilings, leafy chandeliers and striking wood columns add an impressive grandeur to the place. There was a great vibe throughout our evening with lots of smiling, happy young patrons. Indeed, owing to the immersive bar environment diners must be 18 or older at Hang. Finally, our dessert was served. Gateau au Pandan was quite distinct and attractive but we both decided that the Creamy Coconut Flan with Banana was the clear winner. Hang has a flair for mixology. From our opening round of shots to our cocktails, and mocktails and ending with a Vietnamese Coffee Martini, they are pros at presentation, taste and hospitality. Marylyn and her crew may be new to the high-end market but the high-end market is also new to Vietnamese cuisine. They are truly passionate about their mission and are on a winning track. Our experience was delightful and our evening was enriched by their warm and hospitable demeanour. We felt like we were hanging out (no pun intended) with friends and family around an exquisitely prepared table of outstanding cultural cuisine. Who could ask for more? Hang is poised to become Montreal’s new must-visit dining destination. It is located at 686 Notre Dame Ouest in Old Montreal, Tuesdays to Saturdays from 5:00 p.m. Visit hangbar.ca or call 514 910-2227.

Glenn J. Nashen’s Five Alarm Culinary Adventure at Sushi Taxi

Not even a major shutdown of Notre Dame Street in Little Burgundy could keep us away from a gastronomic luxury take-out of sushi and Asian fusion at Sushi Taxi. No exaggeration! The fire department literally closed down the street for an emergency. However, the conscientious staff called to say, ‘stand by’. As soon as the ‘all clear’ sounded we headed into the bistro-chique locale.

Glenn J. Nashen discovers more than a good dinner at Casa Grecque in Chomedey

I was looking for a tasty, family-friendly take-out dinner and Casa Grecque in Chomedey was my next pick. My family and I love plentiful Greek salads and tangy appetizers, particularly during long, cold Quebec winters when delicious, plump red tomatoes are not in abundance. What I found at this spacious, well-decorated restaurant in Chomedey at the corner of St. Martin Blvd. and Daniel-Johnson Blvd. was far more than I could have imagined.

Nashen does Take-Out: Bistro Amerigo still heating up on Monkland

Bistro Amerigo may be a relatively small eatery, but during the pandemic lockdown the well-known West-End restaurant is doing large scale take-out and delivery. I last reported on Amerigo some two-and-a-half years ago and have returned numerous times with friends and family since then. The local “Garde Manger Italien” (or kitchen pantry) has maintained its flair for fine authentic dishes at reasonable prices, not far from home.

Glenn J. Nashen grabs a kosher slice at PizzaPita Prime

PizzaPita has been going strong in the Snowdon area for more than 30 years. With their recent move across Decarie Boulevard to the former Pizza Hut location in front of Decarie Square, at the corner of Decarie and Vezina, they have a prime spot to garner the attention of thousands of commuters, shoppers and locals each and every day. Hence they’ve rebranded PizzaPita to PizzaPita Prime.

Mike Cohen

Mike Cohen, born and raised in Côte Saint-Luc, has long been active in the community as a volunteer, journalist, and consultant. He profiles restaurants in Montreal and beyond.

mikecohen.ca and @mikecohencsl

When you first step into Casa Madera in downtown Toronto, you immediately recognize something inherently inviting. Time slows as you dip into a warm, immersive experience that revolves around the ubiquitous tradition of celebrating each meal.

Casa Madera made its debut here on April 5, 2022, inside the 1 Hotel Toronto, the city’s sustainable sanctuary. Both the hotel and restaurant were developed in partnership with Mohari Hospitality, a real estate investment company founded by the entrepreneurial investor Mark Scheinberg. Casa Madera highlights creative twists on traditional Mexican cuisine, inspired by life’s essential elements: earth, air, fire and water. There are also West Hollywood and Miami locales.

The diverse menu at Casa Madera pushes and transforms boundaries while respecting the bedrock tenets that have served Noble 33, a team of innovators and hospitality entrepreneurs co-founded by Tosh Berman and Mikey Tanha, that has served its guests faithfully for years: bold, inventive flavors structured around sustainably sourced ingredients presented with honesty and passion.

We were pleasantly surprised by our experience, which was greatly enhanced by a superb server named Faiz. He has been there for about a year and is a walking encyclopedia of the menu. I can say that he personally made our night with all of his recommendations on items.

Casa Madera’s impressive beverage program draws inspiration from all the essential life elements. There is a reserve list of the world’s finest tequilas, mezcals, and wines that greet guests alongside a sophisticated but approachable menu of libations crafted from fresh organic fruit and produce.

We started with drinks, the Cielo nocturnal (cocchi americano, peach, white port, simple syrup, lemon, prosecco, peach air), Agua Rosa (gin, lime juice, organic agave, grape, rosé, cucumber and flower sphere) and Mayahuel (mezcal, nopales, kiwi, lime, mint, fernet sidecar), adding a Playa paradiso ( blanco tequila, watermelon, coconut water, benedictine, lime, agave, eucalyptus & cinnamon Fog) and POG (reposado tequila, passion fruit, guava, orange, agave, fire water ) later in the dinner. These were all very creative and tasty.

It was then on to the food. We began by sharing some splendid appetizers. The hamachi serrano is a standout item from the raw bar that beautifully showcases the restaurant’s coastal-inspired, fresh-seafood focus. It features slices of fresh hamachi (Japanese yellowtail) served with bright, citrusy fresh lime, crisp cucumber, tangy pickled onion, and a sprinkling of crispy garlic. The combination creates a dish that is clean, buttery, and refreshing, with the serrano element adding a subtle heat that complements the silky texture of the fish.

Also from the raw bar, Faiz suggested the tuna timbale. This was yet another standout item. It’s composed of finely diced, sashimi-quality tuna layered into a delicate tower, then accented with house-made ponzu, creamy avocado, and bright citrus supremes. The dish is finished with chili oil and a light lime air, giving it subtle heat and vibrant acidity that lifts the natural richness of the tuna. Sea beans, charred cucumber, and hand-torn herbs add texture and herbal brightness, making each bite simultaneously clean, refreshing, and richly nuanced

The arrachera is part of the taqueria section of the menu, a vibrant and flavorful interpretation of traditional skirt steak. It’s prepared with wagyu skirt steak that’s marinated and grilled, delivering a rich, juicy texture with bold, savory notes. The dish is served in tacos with complementary accents like cilantro, pineapple, and red onion, enhancing the beef’s deep, smoky character with brightness and a touch of sweetness. The combination balances tender steak with fresh, zesty elements, making it a standout choice for diners who love bold coastal-Mexican flavors.

It was then on to the main courses.

Two members of our party shared the À la roca, a standout steak dish that perfectly embodies the restaurant’s bold, elevated approach to modern coastal-Mexican cuisine. It features a wagyu striploin grilled to order and served with a rich red wine jus and a signature triple inferno salt, which adds layers of depth and a subtle smoky heat to each bite.

I went for the King salmon. This entrée is a beautifully composed dish that highlights the restaurant’s fusion of coastal flavours and elevated culinary technique. It features a perfectly cooked fillet of salmon paired with caramelized fennel, caper berries, Cerignola olives, cilantro oil, and hoja santa—a combination that balances rich, buttery fish with bright, savory, and herbaceous accents. The caramelized fennel adds a subtle sweet depth, while the caper berries and olives bring briny pop and contrast. The finishing cilantro oil and hoja santa lend aromatic freshness and nuanced complexity to each bite. Guests can also opt to add caviar for an extra touch of indulgence and texture.

Faiz recommended two sides and he was right on the money! The truffle risotto is a rich, deeply flavorful dish that highlights the earthy elegance of truffles in a refined yet satisfying way. First, there is creamy arborio rice cooked to a silky consistency and infused with the aromas of wild mushrooms. They finish it off with a Parmesan fondue. You can opt to elevate the dish further with shaved black truffle.

We also added some confit truffle potatoes.

Yes, we still had room for dessert. The tres leches is composed of mango, vanilla anglaise and gold leaf, while the salted caramel and chocolate truffle is beyond decadent, with Swiss meringue, vanilla pavlova, chocolate almond crumble and chocolate ice cream.

Some dishes here are finished tableside, bringing an element of visual excitement and theatrics to the dining room. Statement items also include the Tomahawk featuring a 44oz Wagyu cut, Campari tomatoes, potato confit, smoked butter and shaved black truffle, and fire-roasted Pacifico striped bass with a fennel citrus salad, fresh corn tortillas, sunburst salsa, avocado tomatillo salsa and cherry chipotle salsa.

Each visit to this place is an immersive, sensory experience, transporting guests to a boho-chic coastal atmosphere where a captivating vibe welcomes wanderers from all paths. Diners will be immersed in a curated environment that smooths the sharp line between coast and kitchen while it complements the menu, service, and commitment to authentically inspired cuisine. Each evening brings a celebration where local and international DJs play alongside tantalizing performance artists and talented live musicians.

“The vision for Casa Madera is to combine our culinary creativity with our passion for Mexican cuisine,” said Tosh Berman, Chairman and Co-Founder of Noble 33. “The Mayan Riviera has established itself as a highly influential food region, and at Casa Madera, we will transport guests there through a fully immersive dining experience, delighting guests with something unique each night.”

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Guided by French technique and Japanese precision, authenticity and inclusivity anchor Casa Madera’s impressive menu, which is drawn from the culinary traditions of Mexican coastal cuisine. The menu accommodates a variety of dietary preferences, including vegetarian, vegan, gluten-free and keto, a pillar of the restaurant’s ethos striving to ensure every patron is considered. Casa Madera places great importance on local purveyors and sustainably grown products, with fresh and organic ingredients at the forefront. A variety of fresh produce and herbs used for house-made specialties will be harvested onsite.

Adding yet another important layer to the overall guest journey is the restaurant’s pioneering diverse beverage program led by Beverage Curator, Carla Lorenzo. Once again drawing on the earth’s elements to inspire flavors, colors and ingredients, an impressive selection of premium tequilas, spirits and wines is used to carefully create a vibrant lineup of beverages. The farm-to-glass libations will use fresh, seasonal ingredients and offer non-alcoholic and low-proof options, making this the most sophisticated beverage program to date.

1 Hotel Toronto is a sustainable venue in King West Village, a luxury pet-friendly sanctuary with additional on-site dining and wellness programming. It boasts a seasonal rooftop swimming pool, 91 guest rooms and 21 suites. The rooms were designed to emulate a lakeside escape, while the hotel’s corridor carpets mimic a sandy beach.

The hotel and restaurant entrances are fully accessible, as are the washrooms. There is valet parking and a lobby free of any steps. Service animals are welcome.

Casa Madera is located at 550 Wellington Street. Log on to www.thecasamadera.com or call 416 601-3593. It is closed on Mondays and offers a brunch on Saturday and Sunday.

Casa Madera highlights creative twists on traditional Mexican cuisine

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