Mike Cohen

With the family pretty much socially isolated from others since winter began, dinner take-out has become a fun and unifying family occasion. Additionally, our socially conscientious clan has become quite sensitive to the plight of local businesses and restaurants. We have made it a habit, during these quarantine times, to order-in from a variety of restaurants by proclaiming our Saturday nights as ‘Small Business Saturday’.

As Laurentian weekenders, we have often sought out dinner options in the Sainte-Agathe-des-Monts region. Having enjoyed the area for most of my life, I thought I had pretty much discovered nearly every restaurant from Sainte-Adele to Saint-Jovite. So in the middle of the pandemic, it was with some excitement when we noticed a new sushi place was opening at a recently constructed mini-mall at the intersection of highways 117 and 329 in Ste-Agathe. Since then we have been regulars at Yuzu Sushi.

Our ‘support local business’ mantra worked nicely into the Yuzu story as we discovered that this was in fact a Quebec chain. Started in Quebec City in 2002, the restaurant chain has expanded to 140 locations across Quebec and New Brunswick and was recently acquired by the MTY Group. MTY clusters together many brands across Canada and the US that we are all familiar with from burgers and steaks to sushi, subs and steamies, from ice cream shops to corner cafés, and so much more. 

True to their guiding principles of designing innovative culinary creations and frequently offering new menu items focused on quality and freshness, Yuzu Sushi grabbed our attention and we have been very impressed from our first visit.

The local franchise in Ste-Agathe is owned and operated by Jessyca Noel. Jessyca has been involved in the restaurant industry for a number of years and possesses two professional diplomas attesting to her culinary skills. She worked at Sushi Shop franchises (coincidentally also owned by MTY Group) and eventually decided to invest in her own franchise opportunity with Yuzu Sushi. 

Jessyca opened her current location in June 2020 and has had tremendous corporate support from the good folks at Yuzu. She began forming her team from scratch and extensive training took place for two weeks last summer. Presently Jessyca employs some 11 staff members from the immediate area. 

“I have a great team. They are well trained and very organized,” Jessyca told me. What’s clear to me is that every time I’ve been at Jessyca’s Yuzu Sushi location, her staff are shoulder to shoulder, masked and gloved, working with military-like precision. What’s more, Jessyca and her staff are friendly, helpful and bilingual. 

On a recent Saturday night we indulged in a wide-ranging selection from the impressive Yuzu Sushi menu. Right out of their bright orange boxes and reusable cloth bags, my wife Judy remarked how beautiful the selection looked. “The colours and textures are so lovely.”

When you think of sushi, you probably think of miso soup and rolls. At Yuzu Sushi they offer a much larger variety and it all begins with their entrées. We ordered the Kanikama Tartare Nachos. They were crispy and overflowing with chunks of crab-flavoured pollock salad, jalapeno, onion, soybean and sesame with spicy mayo drizzle. Other nachos choices include salmon tartare, shrimp tartare and tuna tartare, in both starter and main course sizes.

As well, we had the unique flavour of the Goma Wakame Seaweed Salad with sesame and a side order of Calamari Salad with ginger, bamboo shoots and mushrooms. We were definitely off to a good start. “I love seaweed salad and this is the best I’ve had in a long time,” my daughter, Nicole, said.

Next we had the Shrimp Tempura which was covered in panko and so crispy and the Coco-Shrimp Poghomaki which had a wonderful coconut coating. Dipped in a spicy mayo both were plump and crunchy – we couldn’t choose a favourite so order both and you can decide for yourself!

Moving onto the main courses, Yuzu’s fried sushi is another winning option. We settled on Judy’s favourite dish, the Kunsei Sesame, which includes five pieces of sesame seed coated rolls filled with smoked salmon and cream cheese, then deep-fried. The end result is visually striking; don’t be intimidated by the spotted black exterior – take a bite and enjoy the absolutely delightful, warm and crunchy interior. 

While I enjoy a little of everything, my family eats vegetarian and pescaratian options. We opted for the Eye of the Tiger, a vegetarian panko-fried roll with marinated tomato, mango-chipotle seasoning, carrot and asparagus, served with spicy mayonnaise and teriyaki sauce. “It’s an incredible taste, so unusual and unique,” said Nicole. “The Eye of the Tiger was the thrill of the night,” she sang out.

Next up were spring rolls. While we’ve eaten from Yuzu Sushi several times, we had never ordered the spring rolls before but we certainly will from now on. Both the Smoked Kanikama and the Tuna were absolutely stuffed with fresh, colourful ingredients and although cut into two halves, each could easily be halved once again and shared among four at the table. My other daughter, Nathalie, said that this dish would make a tasty and filling lunch.

We had plenty of the staple makis such as the popular California roll packed with crab-flavoured pollock salad as well as the Shrimp Tempura with avocado and sweet omelet. Yuzu Sushi allows you to substitute quinoa for rice in all rolls – just write your preferences in the comments section of your order.  

But, what really sets Yuzu apart are incredible creations such as their Yuzumaki and Kyandi. The Yuzumakis have an internal roll as well as an external garnish – Yuzu certainly understands the mantra that you eat first with your eyes. 

For example, I had the Cajun Chicken that featured fried chicken, cream cheese, avocado, clementine, green onion and mango chipotle seasoning on the inside and marinated tomato, teriyaki sauce and black sesame seeds on the outside. Dipped in spicy mayo, it was splendid. I also got the Coco Bongo Shrimp with shrimp salad, avocado, sweet omelet, cream cheese, coconut and masago inside and tuna, mango chipotle mayonnaise, soybean and coconut outside. A winning choice! And the presentation is quite lovely, topped with a single edamame like the jewel on a crown.

Speaking of presentation, the Kyandi looks like, and even tastes a bit like, well, candy! The puffed-rice-rolled-exterior is the Rice Crispy Square of Sushi, my kids decided. We had the Tuna Crunch with cucumber and spicy mayonnaise on the inside and spicy tuna tartare, arare, goma sauce and green onion on the outside. Pure delight! On to the Midori with an interior filled with fried marinated tofu, teriyaki shiitake, green onion and exterior of marinated tomato and avocado. 

Next up, Sushi-Pizza. “Mmmmm, it’s so good and crunchy,” Nicole yummed. You can choose from two different crusts – thin fried seaweed and traditional rice pattie. “And the shiitake mushroom, OMG!” The pizza topping is marinated tomato, teriyaki shiitake, soybean, jalapeno, sriracha hummus and sesame seeds. Another winning selection that everyone absolutely loved.

My son, Jeremy, totally loves Yuzu’s Sushi-Club. “I could eat this everyday,” he exclaimed. We all indulged in all three choices of Spicy Salmon, Kanikama and Spicy Tuna. They all come with Yuzu rice embedded on panko-fried seaweed along with each of its namesakes: salmon, tuna and pollock. Cut in a triangular shape, stacked and assembled with a wooden skewer, it is the sushi version of a club sandwich. Everyone at the table agreed it was a winning choice. We dipped the crunchy wedges into two-coloured sauce – a mixture of mayo and teriyaki sweet sauce. Jeremy proclaimed this is the “best item on the Yuzu menu”! Nathalie added, “This is one of my favourite six dishes at Yuzu!” I would agree with my kids that the Yuzu Sushi-Club is a superb choice.

The Nigiri was “elegant” according to my eleven-year-old restaurant-critic son. Indeed the salmon was plump, fresh and juicy, elegantly draped atop the sticky white rice.

Jeremy loves wrapping up his Yuzu Sushi meals with one of their dessert choices, namely the Créme Brulé. “I love cracking through the crunchy top layer. The creme is so sweet and rich it helps wash down my whole meal,” my little epicurean chimed. While the Créme Brulé is a more traditional dessert, the Choco-Miso is a chocolate mousse mixed with miso paste creation (trust me, you have to experience it to understand). Each dessert is topped with a milk chocolate square sporting the Yuzu “Y”. We all grabbed a mini-spoon to get our share of the creamy ending of a thoroughly satisfying meal.

“This was a wonderful meal from entrée to dessert and I appreciate that Jessyca is so accommodating with switching out rice for quinoa. A recurring theme is the crunchy texture. I also like the fact that they use recyclable containers and no styrofoam,” Nicole concluded. 

Indeed, substitution was no problem at all. My crew loves quinoa more than rice which we switched out of several of our rolls.

On previous visits we’ve tried the Poke Bowls of which Yuzu has many options. They also have a wide variety of tartare bowls if you are grabbing a lunch or eating alone.

The Ste-Agathe location offers us and our up north country friends the convenience of proximity without the hassle of traffic or parking concerns. What’s more, it is easy to order on their user-friendly mobile app (Apple or Google Play) or website and pick up on our way to the chalet, either on the Friday commute or after our daytime activities, be it après ski or after a bike outing.

“I have many regular customers each week,” Jessyca told me with great pride. “About half are permanent residents and half are weekenders. Fridays our business triples compared to weekdays! And we’re very busy each weekend,” she said. 

Jessyca told me that while most customers order online and via the terrific Yuzu mobile app, some choose to walk in and either decide on the spot or head over to the counter or the refrigerated grab-and-go selection. Still others call in and ask for help in choosing from among a wide variety of appetizers like the very popular miso soup, salads including the top pick seaweed salad and spring rolls to, nigiris, makis, pokes and full ranging platters. Many customers are happy to go with the chefs choice and to discuss their allergy concerts which Jessyca and her staff will gladly work around to ensure a wonderful meal. There’s even a small area to eat in the restaurant once that’s allowed again.

Fresh ingredients are delivered every week and all dishes are prepped on location (except for the decadent Choco-Miso and Crème Brulé desserts).

While Kamikaze and California rolls are among the most popular choices, Yuzu offers promotions that you can find online. The Chef’s Choice is a big hit and available on Sundays. The platter is predetermined by the chef and offers 30 pieces for $30. Students get 15% off just for asking. Such a deal! Other hot dishes include the Yuzumakis and the puffed rice crunch. The menu is updated several times a year and Jessyca is one of a handful of franchise-owners who volunteers on the chain-wide menu committee.

My family is very pleased that Yuzu Sushi has eco-friendly policies. We recycle or compost everything we don’t eat. They are also a member of the Ocean Wise program, ensuring that they offer environmentally responsible seafood choices.

Yuzu Sushi Ste-Agathe is currently open six days a week and closed on Mondays. While regular hours are from 11:00AM to 8:00PM they are closing at 7:30PM during the current nightly curfew. They are located at 183 boul. Norbert-Morin in Ste-Agathe-des-Mont (a.k.a. Route 117) at the new Canadian Tire Gas Station at the intersection of Route 329. Phone 819-774-3433 or go online at YuzuSushi.ca and download their mobile app. Jessyca is dressed in Yuzu orange while her staff are all in black. Tell her Glenn sent you. We’re there so often maybe we’ll bump into you! I hope this review will help you in making your selection on your next order and be sure to share with your Up North friends. 

By Mike Cohen

For 47 years the Brasserie Manoir (www.brasseriemanoir.com) location in Pointe Claire has been serving up ever so popular home cooked holiday meals in December. Despite the COVID-19 pandemic, owner Peter Sergkakis and executive chef Chantal Sauvé are keeping that tradition in place, adding their NDG St. Jacques Street location (the former Serre Piccasso Restaurant) to the mix with a special take-out format.

Through January 2, you can make a pickup order between 4 pm and 10 pm seven nights a week by calling   514-695-2071 (Pointe-Claire) or 514-489-6356 (NDG). You can also order anything else off the elaborate Brasserie Manoir menu.

“For these holiday meals, we are insisting upon pickup only for a number of reasons,” explains Sergakis. “The delivery companies charge restaurants 30 percent. We have already under-priced these items and we want to keep it that way for our customers. When you come and make a pickup we take 10 percent off.”

Sauvé adds that all of the dishes are prepared fresh.  “When someone comes for take-out they will get the package home quicker, fresher and still hot,” she said.

Sergakis said that when the pandemic first hit last spring, the Manoir restaurants remained closed. They successfully reopened for dine-in service with all safety protocols in place and then successfully moved to take-out and delivery when the government ordered dining rooms shut. In recent weeks Sergakis began fielding endless requests from regular clients for the holiday menu.

After speaking to Sergakis and Sauvé for an interview in The Suburban Newspaper, I was invited to try some of the offerings myself. Sauvé even went the extra mile and showed up at the NDG location early one afternoon to prepare two single meals for me. I enjoyed one that evening as I was working late at the office and placed the other in the fridge for a much anticipated lunch the following day.

Brasserie Manoir is known for its outstanding roast beef, aged 45 days and roasted for 12 hours.

The Prime Rib Roast au Jus Plate ($29) contains prime rib cooked medium rare, served with buttery mashed potatoes, nantais carrots and  home-made sauce. That was my number one choice and I was not disappointed. The roast beef cut like butter and was outstanding!

For my lunch the next day I enjoyed The Holiday Plate ($22), which contains roast turkey, meat pie, and meat balls in gravy, home-made stuffing buttery mashed potatoes, nantais carrots, home-made gravy and cranberry sauce.  Again, I can only describe this as outstanding,

Nowhere in Montreal can you find a meal of this quality at this price. Why go to the trouble and expense of preparing something like this at home. Whether you are part of a large family or eating alone, this is a great option. When I did my pickup I chatted with one of the managers, Colleen, who told me that the holiday meals are so popular some people are ordering them a few times a week.

There is more of course. The Family-Buffet Style Roasted Turkey Dinner ($16 per person) is for four people or more and includes roast turkey (white and dark meat), served with home-made stuffing, buttery mashed potatoes, nantais carrots, home-made gravy and cranberry sauce. Then there is the Whole Young Turkey with all the Trimmings ($150) which will feed 10 to 12 people: a four kilogram young turkey seasoned and roasted to perfection (white and dark meat), served with home-made stuffing, buttery mashed potatoes, nantais carrots, home-made gravy and cranberry sauce. You must place this order 48 hours in advance.

The one kg Whole Prime Rib Roast au Jus ($99) consists of prime rib cooked medium rare, served with buttery mashed potatoes, nantais carrots and home-made sauce and good for four people. Finally there is the   Pig’s Knuckle ($17) and Braised Lamb Shank ($36). The slow braised pig’s knuckle  is served with buttery mashed potatoes, nantais carrots, sauerkraut and home-made gravy and good for four people or more;  while the lamb comes with grilled vegetables, mashed potatoes, red wine and Porto sauce.

“It is time consuming and costly for people to prepare these meals on your own,” says Sergakis. “So let us do it for you. Chantal is using her grandmother’s recipes. I own a farm and we grow our own organic products which are used for all of these meals.

For dessert, I ordered two pieces of Christmas chocolate logs. They are $6 each or $45 for the cake. Please note that any orders of $50 or more must be paid for in advance.

Folks, with everyone staying at home this holiday season give the family this treat.

The NDG location is at 6810 Rue Saint-Jacques, Montréal, QC H4B 1V8.  On the West Island it is at 600 Boul Saint-Jean, Pointe-Claire, QC H9R 3J9.

The iconic Rib ‘N Reef Steakhouse on Decarie Blvd. is the latest Montreal restaurant to move to take-out and delivery.

First opened in 1960, Peter Katsoudas assumed  ownership almost 30 years ago and took this landmark establishment to a new level of success.

Let’s be clear. For diners, the physical setting of Rib ‘N Reef is always a big draw for lunch or dinner. Featuring two dining rooms,  one seating 100  people and the other accommodating 60,  there  is also an award winning wine cellar with its own distinct dining room for up to 30 people, surrounded  by more than 8,000 bottles  of wine aging and a seasonal rooftop terrace for 40 more people.

After a meal, cigar aficionados can enjoy a stogie and a single malt scotch in a private lounge. It is equipped with a state-of-the-art air filtration system, satellite TV, full bar service and wireless Internet access.  

That will all have to wait as we continue to adjust to COVID-19 protocols. Katsoudas was able to open last summer and given his large capacity business was good. Thinking outside of the box, he invested in special heaters and plexi-glass in an effort to extend the terrace season. Then Quebec shut restaurants down. Katsoudas used the time to do some renovations and ponder his next move.

“I do not think the decision was fair,” said Katsoudas. “Restaurants were taking all of the necessary precautions. I had to put 85 people out of work. The government could have been more creative, perhaps limiting tables to groups of four people and close dining rooms by 9:30 pm. This would have allowed us to retain some income and offer couples an opportunity for a night out.”

At the end of November, optimistic that the province would permit restaurants to reopen to diners, Katsoudas had $56,000 worth of topline meat inventory in his possession. He thought things over. Rib ‘N Reef never had formal take-out and delivery options and there was no better time for him to give it a shot.  Regular clients have responded with great enthusiasm. Valet parking staff have been transformed into home delivery drivers. You can also use Uber Eats and soon Door Dash.

“People are tired of bringing home pizza and hotdogs,” said Katsoudas. “We have clients who are ordering large meals, some going to a few different addresses so they can have a first class meal with friends and family via Zoom or Facetime.  We recently had someone who ordered caviar and one of our signature seafood towers. He was very pleased.”

Katsoudas and his team have put together a nice package. My family always considered Rib ‘N Reef a real treat, so when I went for the take-out option we were all pretty excited.

For starters, you can do curb side pickup. The parking lot makes it easy for cars to pull right up to the front door and call upon arrival. If you go inside, there is plenty of room for social distancing and a large table prevents you from getting anywhere close to the open kitchen where Katsoudas and GM Abdo Abou Hamad keep things moving.

I called in my order two hours in advance to Abdo for a 6 pm Friday pickup. It was two packages: one for mother-in-law and father-in-law; and the other for the three of us at home.

Everything was so well organized when I got there. For my mother-in-law and father-in-law, they started off with a Caesar salad for two and main courses of roast beef and a two pound lobster, both with French Fries.

For our house, we began with an amazing salmon tartare appetizer and a piping hot bowl of lobster bisque. For the main courses, I had the filet mignonette cooked to a perfect medium, with lobster tail and a monte carlo potato on the side. My wife and daughter shared the rib steak P.K’s cut and steamed lobster, along with roasted garlic mashed potatoes – always a treat.

Each household ordered millefeuilles for dessert.

The packaging was so well insulated that nothing really needed to be warmed up.

You can select from a detailed menu on the website. For appetizers there is also steak and tuna tartare, caviar, crab cake, fresh calamari, grilled octopus, chorizo sausage, oysters Rockefeller and sirloin sliders. Sure we miss the marvellous way in which Rib ‘N Reef servers prepare the salad at the table, but the ones available come nicely assembled. While I chose the lobster bisque, the clam chowder is available too.

There are plenty of tantalizing steaks to choose from, dry-aged USDA PRIME Midwestern Beef, raised without antibiotics, hand cut and broiled to perfection on their open charcoal pit. You can also select from fresh fish, shrimp, crabs legs and veggie sides. If you would like to cook the meat at home, this can be arranged as well.

Rib ‘N Reef is located at 8105 Decarie Blvd. It is presently open for take-out and delivery Tuesday to Thursday from Noon to 8pm , Friday from Noon to 9 pm and Saturday from 3 pm to 9 pm. Log on to ribnreef.com, ubereats.com or call (514) 735-1601.

Peter Morentzos is behind the development of more than 50 restaurants, with the Queue de Cheval always serving as the flagship. Others included   Moe’s Deli and Bar, Weinstein and Gavino’s and 40 Westt Steakhouse, just to name a few.   

La Queue de Cheval Steakhouse and Raw Bar, (www.queuedecheval.com), located at 1181 Avenue de la Montagne, has been a powerhouse for 22 years. When the COVID-19 pandemic began, Morentzos tried to develop a curbside pickup service. The food was delicious as always, but economically the format was not sustainable.

Morentzos tells me that he fears La Queue may never open again. Last summer he was supposed to open a Toronto edition, right in the heart of the popular theatre district. That project is off for good as well. However, the pandemic has not resulted in a total loss. In 2014, while he was preparing to reopen La Queue in a new building, Morentzos launched a new brand called QDC Burger in the back alley on Avenue de la Montagne. It was such a hit that he placed the burgers on the regular La Queue menu and then opened standalone locations at 210 St. Viateur Ouest in the Mile End District and another at Pierre Elliott Trudeau Airport in Dorval.

QDC Burger is a throwback concept that has a down-to-earth feel.  Burgers are simply spectacular as they are uniquely created with a secret recipe of USDA Prime & Canadian AAA “steak-cut” along with QDC a signature brioche bun. Amazingly delicious! The taste profile on its own has the ability to create a loyal cult-like following the menu has two options: Build Your Own Burger, for adventurous foodies, or, choose one of the Chef’s selections of 10 mind-blowing burgers. From crowd favorites like the Surf n’ Turf or the MOB Burger to the health-conscious Kong Burger (Ahi Tuna) or the creative À Louer Burger (Organic King Salmon). Really hungry? No problem add two bucks and go from the large 1⁄4 lb to the extra-large 1/3 lb of USDA steak-cut beef.

This is where Morentzos is focusing his attention now. The airport locale has been closed since the spring, but business at St Viateur is booming. I recently did a pickup for the family and it is an understatement to say how fabulous these burgers are.

There was Peter himself cooking the burgers and placing them into neat containers. I dropped a classic half pound burger and fries at my mom’s first and then went home. It was about 35 minutes door to door.  At my household the selections were Lefty’s Burger, the Steakhouse Burger and the Jefferson. I added the lobster roll sandwich for the following day as an extra treat.

 “QDC Burger is shining for us during this dark period,” says Morentzos. “Business is up 40 percent over last year.”

And yes expansion is on the agenda. Another location will open in Old Montreal by the end of November. That will be followed in December by what Morentzos calls a “dream spot” downtown on Cyprus Street, between Peel and Stanley, right near Le Windsor ballrooms. In the spring QDC will land on trendy Monkland Avenue in NDG.

“It is an amazing kind of business,” Morentzos says. “You get a high-end quality product in between some bread for less than $20. Of course, we look forward to opening our doors again to dine-in customers, but pickup and delivery work well for us and the clients.”

Morentzos paints a dreary portrait of the future. “Big-box restaurants will not be back for three to five years,” he predicted. “Everything has changed.”

QDC Burger is located at 210 rue Saint Viateur Ouest. Opening hours are Wednesday to Sunday from Noon to 9 pm, with a  curbside service takeaway menu and delivery available via Uber Eats, Skip the Dishes and Door Dash. For more information go to www.qdcburger.com or call (514) 312-0321

Q-ZN is excited to announce the launch of Quebec’s first virtual kitchen concept. Located in  St Laurent, Q-ZN has begun pre-sales of its delivery-only restaurant concept.

With the unfortunate situation for the restaurant industry in Montreal due to COVID-19, Q-ZN offers a solution to tackle the overhead concerns of high rent, staff, maintenance, and other costs that are burdening restaurants today.

Q-ZN allows its operators 24/7 access to their own kitchen space, tailored to meet their individual business needs.

• State of the art kitchen facility fully equipped with all necessary equipment to run your own Delivery-Only restaurant
• Partnership deals with key Delivery partners such as: Lightspeed & Deliverect, Sysco, UberEats, Skip The Dishes, Doordash, Tzanet and more!
• Low overhead and initial costs tailored to maximize profitability for delivery-only restaurants

Their website shows the key benefits to opening a delivery-only restaurant concept, while utilizing the buying power of our collective. Please see www.q-zn.com for more details.

They are available for any questions, comments or additional information at either

info@q-zn.com or by  calling Steve Merling, VP sales and marketing directly at 514-928-9556.

Q-ZN ouvre le premier concept au Québec

de cuisines virtuelles, qui opérera à Montréal

  – Q-ZN est heureux d’annoncer le lancement du premier concept de cuisine virtuelle au Québec. Situé à Ville St Laurent, Q-ZN a commencé les préventes de son concept de restaurant avec livraison uniquement.

En cette période difficile pour le secteur de la restauration à Montréal, due à la Covid-19, Q-ZN donne la possibilité d’abattre les préoccupations que génèrent les frais élevés que sont le loyer, la main d’œuvre, la maintenance et les autres coûts qui pèsent sur les restaurants aujourd’hui.

Q-ZN permet à ses partenaires restaurateurs un accès 24 heures sur 24 et 7 jours sur 7 à leur espace de cuisine, adapté aux besoins de leur entreprise.

• Cuisine ultramoderne et entièrement équipée avec tous les équipements nécessaires pour gérer leur propre restaurant avec livraison uniquement
• Partenariats avec des entreprises clés du secteur de la livraison à domicile : Lightspeed & Deliverect, Sysco, UberEats, Skip The Dishes, Doordash, Tzanet et plus encore !
• Des frais généraux faibles et des frais initiaux adaptés afin de maximiser la rentabilité des restaurants avec livraison uniquement

Vous retrouverez sur notre site internet les principaux avantages de l’ouverture d’un restaurant avec livraison uniquement, grâce au pouvoir d’achat de notre collectif. Veuillez consulter www.q-zn.com pour plus de détails.

Nous sommes à votre disposition pour toute question, commentaire ou information complémentaire. Vous pouvez nous contacter par courriel : info@q-zn.com ou bien par téléphone en contactant Steve Merling, notre Vice-président ventes et marketing directement au 514-928-9556.

By Mike Cohen

Just over a year after P.F Chang’s closed its Decarie/Rue des Jockeys location, the brand is back under the exact same roof with an interesting twist.

While P.F. Chang’s remains very much in operation at Carrefour Laval, its Decarie spot was replaced by a state-of-the-art Cage: Brasserie Sportive which opened last February. It is an excellent takeout selection during these difficult COVID-19 times.  General Manager Emile Haykal was the operating partner for P.F. Chang’s and during the early days of the pandemic, he worked out of the Laval location and noticed how many people were driving from the West End for takeout orders. “Customers from Hampstead, Côte Saint-Luc and TMR really missed us,” he said.

Haykal approached Group Sportscene CEO Jean Bédard with an idea to offer limited menu items for takeout at Decarie and it is already a big hit. Available for pickup is wonton soup, dumplings (shrimp and pork), vegetarian spring rolls, dynamite shrimp and California and spicy tuna sushi.

To place an order call (514) 731-2020   or go to https://pfchangs.ca/order-online-laval/#/. You can select the Decarie location or order via Uber Eats.

Due to the recent government regulations put in place on Monday, September 28th, 2020, Time Out Market Montréal will now be offering delivery and takeout only as indoor dining is temporarily unavailable, effective as of Thursday, October 1st. Dining in will be closed for as long as required to fully support local efforts to contain the spread of COVID-19.

To comply with the latest public health regulations, Time Out Market Montréal’s concessionaires will offer their exquisite dishes through takeout and delivery only. For takeout, guests can pre-order via the Time Out Market app ahead of arrival at the Market or in person with the Market staff. The Time Out Market app can be downloaded for free on the App Store and Google Play. Should diners prefer a delivery option, they can order their favourite dishes quickly and conveniently through the DoorDash app. The locally renowned chefs and concepts offering takeout and delivery include:

• Il Miglio
• Le Red Tiger
• Moleskine
• Marusan
• Paul Toussaint
• Signé Local

All delivery and takeout options have been developed with full compliance of Public Health recommendations. The Market team will continue to closely monitor and evaluate the situation and will reopen indoor dining based on government regulations and our guest requests. As the community works hard to support local business, Time Out Market Montreal and Time Out Montreal continue to uplift independent local restaurants and businesses through initiatives such as Time Out’s Love Local Campaign.

Laurent Ruffier-Lanche, General Manager of Time Out Market Montréal, said: “We encourage the Montréal community to support local businesses that are able to remain open through take-out and delivery. Our Time Out Market chefs and restaurateurs are amongst the best of the city, and many of our restaurateurs offer home deliveries and gift cards. Now is the time to support the beloved staples in our community.”

Time Out Market brings the best of the city under one roof: its best chefs, drinks and cultural experiences. The world’s first food and cultural Market based wholly on editorial curation, Time Out Market captures decades of local knowledge, independent reviews and expert opinions. Everything that is being offered in Time Out Market must have been tested and tasted and finally selected by independent Time Out journalists.

The first Time Out Market opened in 2014 in a historic market hall in Lisbon and quickly turned into a huge success with 4.1 million visitors in 2019. This unique format, which is all about making high-quality fine food affordable and accessible, is now coming to other great cities around the world as the company is rolling out Time Out Market globally. Time Out Market Miami opened in May 2019, followed in the same month by Time Out Market New York, in June 2019 by Time Out Market Boston and in November 2019 by Time Out Market Montréal and Time Out Market Chicago. Also in the pipeline are Dubai, Porto, London-Waterloo and Prague (the sites in Montréal, Dubai and Prague are the Group’s first management agreements) – all featuring the cities’ best and most celebrated chefs, restaurateurs, drinks and cultural experiences.

Time Out Market is part of Time Out Group plc, a global media and leisure business that inspires and enables people to explore and enjoy the best of the city. Time Out launched in London in 1968 with a magazine to help people discover the exciting new urban cultures that had started up all over the city. Today, the Group’s digital and physical presence comprises websites, magazines, Live Events and Time Out Markets. Across these platforms, Time Out distributes its curated content – written by professional journalists – around the best food, drink, music, theatre, art, travel and entertainment across 328 cities and in 58 countries. Time Out, listed on AIM, is headquartered in the United Kingdom.