Foodies like myself sure do miss certain restaurants that have remained closed since the start of the pandemic. A case in point is Reuben’s Deli & Steakhouse (http://reubensdeli.com) on St. Catherine Street and Anton & James, which had a storefront on Stanley.
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
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
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.
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.
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.
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
In November 2019, the father and son team of Gary and Jonathan Makris became the exclusive owners. Gary has been there since day one while Jonathan began busing tables as a teenager. When the COVID-19 pandemic hit, Elounda closed its doors. “We were not a take-out and delivery type of place,” reasoned Jonathan.
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.
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
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:
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.
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
Last March, as restaurateurs all over Quebec, strived to find solutions to survive the pandemic crisis, two young women from Montréal’s Sud-Ouest borough imagined a project that would revolutionize the experience of gourmet boxes. Indeed, Anne-Marie Giguère (BARROCO) and Kassandra Brochu (Atwater cocktail club, Blossom) have recently started operating a new delivery service of ready-to-cook dishes offering the delicacy of some of our best chefs and producers. A new way to eat well that, in the midst of a second wave, could become a precious tool for the city’s foodies! The online platform offers the Cambodian flavours of the restaurant Les Street Monkeys, the vegan dishes of Bistro Tendresse, the colourful food of Grumman’78, the pasta of Moleskine, the laid-back cuisine of the restaurant Mauvais Garçons, the Lebanese flavours of Sumac, and the French bistro cuisine of Restaurant Wellington. This Friday night between friends, on the menu: Moleskine’s pappardelle bolognese sauce, marinated meat by the Street Monkeys chefs, vegan dumplings and, for dessert, dark chocolate, and nuts cookie dough from Bistro Tendresse, why not? With Les Weekendeurs, dinners come from every corner of the city and can satisfy the preferences and intolerances of your guests. Three days of delivery — Thursday, Friday, and Saturday — order before Monday, 5 p.m. to receive it on Thursday; before Tuesday, 5 p.m. to receive it on Friday; and before Wednesday, 5 p.m. to receive it on Saturday. Moreover, a pantry section makes it possible to order Quebec products to season, enhance or marinate dishes, or even eat by the spoon (we’re not judging!), such as the Smoke Show sauces, La Pincée spices, Nos Cabanes maple products, or even the sweet honey of the Miels d’Anicet company.
Undecided? It is also possible to opt for discovery boxes. A wonderful idea for a Christmas gift, for example! A Les Weekendeurs box will always be enjoyed, no matter what the occasion is.
Born from a common passion for great food, Les Weekendeurs is an answer to a flaw of the food delivery system in Quebec. When you know that Uber Eats, DoorDash and Skip the dishes take a 30 percent cut, in addition to forcing restaurateurs to lower their prices, a more viable alternative for our Montréal chefs was needed! The team at Les Weekendeurs only takes a 15 percent cut, in order to maintain their operations. Furthermore, they do not interfere with the pricing of products by restaurateurs/producers.
Visit the website for more details: https://www.lesweekendeurs.ca
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
Last February, just a few weeks before the COVID-19 pandemic hit, I was so excited to attend the grand opening of the new La Cage: Brasserie sportive (www.cage.ca) at the former P.F. Chang’s location at Rue des Jockeys near Decarie Blvd.
Formerly known as La Cage Aux Sports, the two-level, 317 seat restaurant barely had a chance to attract a following and showcase its $1.5 million makeover before shutting its doors. Featuring a completely modern look, designed to offer an immersive experience in this legendary sporting atmosphere, there are several giant screen walls, not to mention three new private rooms, perfect for business meetings or groups. The open kitchen concept adds a nice touch.
Groupe Sportscene President and CEO Jean Bédard slowly began to open the 37 La Cage properties in Quebec in June. The company also owns breakfast restaurant L ’Avenue on the South Shore, P.F. Chang’s at Carrefour Laval and Moishes Steakhouse. The latter just had its iconic property on St. Laurent Blvd sold. It will resurface sometime after the pandemic is over at a new venue. The location being eyed is the former Houstons Restaurant at Victoria Square, right by the Palais des congrès. I hope they bring back Paul Dinelle, the parking attendant who worked there for an incredible 41 years. He never gave you a ticket, remembered every car and could see you returning from a block away. Ditto for Yoga at coat check. No tickets were required with him either, for he recalled every single coat.
Besides its restaurant operations, Sportscene is active in the sale of La Cage and Moishes branded products in grocery stores and of ready-to-eat meals.
Restaurants Reopen
I was a regular at P.F. Chang’s on Decarie until it was transformed into a La Cage and I developed a nice relationship with managing director Emile Haykal. So, I was delighted when he was charged with overseeing the new La Cage in the same location. A finer restaurateur you could not find.
At the La Cage restaurants many measures have been thoughtfully considered and implemented by the operational and human resources teams to provide customers with an enjoyable experience in a safe environment, while respecting all mandatory social distancing guidelines.
“The rigorous protocols we have implemented allow us to offer an enjoyable dining experience while following government guidelines to the highest standards in order to ensure the health, safety and comfort of our customers and employees,” said Bédard.
The crisis certainly highlighted the enthusiasm of Quebecers for local products, which confirms the strategy that was already initiated by the company. Sportscene will therefore continue to include on its menu and promote Quebec products, including beers, wines, and spirits. In addition, to serve customers outside of our dining rooms, they officially launched “La Cage – Chez vous” with an enhanced offering of delivery, take-out, and ready-to-cook meals. In addition, retail sales of the La Cage and Moishes products continue to grow as they extend their distribution in several new food banners.
Moishes Decarie?
In an interview with me, Bédard would neither confirm nor deny the possibility of a select number of Moishes and P.F. Chang’s items being added to the Decarie menu. Last year there was a Moishes steak at all of the Cage restaurants. I went for a try and it was great. However, the average patron in Boucherville or Rimouski probably did not appreciate the significance of this cut of meat. The thing with Decarie is so many Moishes loyalists live close by. For dine in or delivery, I think it would be real hit. They can add in the Moishes chicken and the Monte Carlo potato as well. As for P.F. Chang’s, business in Laval is booming. They were already set up nicely for takeout, so it only seems logical for some of the signature items like chicken lettuce wraps to become available at their original home. Haykal worked in Laval during the lockdown and he was pleasantly surprised to see how many people from Côte Saint-Luc and Hampstead were coming for takeout.
La Cage at Home
This is where I stepped in. I have been enjoying the food and ambiance of La Cage restaurants for decades. That was not the case for my wife, daughter, and mother in law or father in law. None of them had ever tried the food.
“We rebranded and changed our menu five years ago,” said Bédard. “To many people we are still a sports bar serving chicken wings and beer. We have worked very hard to project our new image and it is working. Takeout and delivery are still relatively new to us. We started on this before COVID, so we were ready.”
Well I did not have to blindfold my family, but when Haykal advised me that La Cage had reopened at Decarie I shared the menu with them. They were pleasantly surprised, not to mention comforted by the fact that a curbside pickup option existed.
I am pleased to report that every family member gave a big thumbs up to the food, not to mention the packaging and preparation. It was unanimous that curbside pickup at La Cage will now become part of our restaurant routine, probably even after the pandemic is over.
For my mother in law and father in law, bag number one was dropped off containing a Blitz (100 percent Canadian beef patty) with lettuce, tomato, red onion, and mustard only and a fresh Atlantic salmon, served with croutons. They were pleasantly surprised, so much so that they will order the exact same things next time out.
In my household, we ordered an appetizer of three lobster tacos, a green salad, two salmon poke bowls and a steak (60-day aged AAA striploin, with peppercorn sauce and another salad). I added some garlic shrimps to my meal. Lenny Lighter, who sold Moishes to Groupe Sportscene and still oversees the brand, would definitely give this piece of meat his stamp of approval.
We miss a lot of things about Moishes, so it was a treat to order the famous Moishes millefeuille for dessert.
One of the trademarks of La Cage is to treat yourself to a basket of popcorn from their machine when you enter the premises. As a COVID-19 precaution popcorn is already pre-bagged. When you do a takeout order, you will get a couple of bags included.
Oh yes, there is a 15 percent discount for takeout.
The tacos were fantastic, so it was a pleasant surprise to be treated with some ready-to-cook kits created by executive chef Louis-François Marcotte! Every week La Cage is introducing delicious recipes that you can make by yourself at home. The principle is simple; they provide you with the ingredients and the steps to follow. All you have to do is prepare! So, the following day the three of us sat down for a delicious lunch. For the lobster tacos, it was easy to prepare and tasted just as delicious as the night before. As for the lobster sandwich, all you have to do is take one of their buns and the container of lobster spread. Wow was this great!
Other menu items I will be eyeing next time include the fish tacos, the fried chicken & waffle, the tartares (beef, salmon, and tuna) and a meal-size salad.
A revamped Carrefour Angrignon location will be the next to reopen once the pandemic is over. And after closing the Pointe Claire restaurant last year, Bédard said he and his team are seeking a new location to open on the West Island, but again post-COVID.
La Cage Brasserie Sportive Decarie is located at 5485 Rue des Jockeys, Montréal, QC H4P 2T7. Hours of operation are Monday to Friday (11 am to 11 pm) and Saturday & Sunday (4 pm to 11 pm). You can order via lacagechezvous.com, ubereats.com or doordash.com or call (514) 731-2020.
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
After months of hunkering down and planning out their steps, The Tzemopoulos family finally pushed the play button on the reopening of their trendy downtown Stanley Street Deville Dinerbar (www.devilledinerbar.com). As of this writing their sister property, the iconic Reuben’s Deli & Steakhouse will remain temporarily inactive for a while longer.
At the age of 40, Jonathan Dresner is quite the entrepreneur. After graduating from Concordia University with a business degree, he tried his luck at a number of jobs and eventually made the plunge into restaurants, operating some Quiznos franchises in Montreal and became part of a startup called Kupfert & Kim. He’s also a partner in the Hello 123, a plant-based restaurant and bar.
By Mike Cohen
Le Burger Week in Montreal will have a cheesy twist when it takes place from September 1 to 7 across the city. You might want to call it “Le Cheeseburger Week!” That’s right, the annual fall foodie festival has a new look, and this year, it’s all about the cheese! This year’s edition of the festival is made possible thanks to Saputo and Lightspeed.
Provinces participating this year include; Manitoba, Quebec, Ontario, British Colombia, Alberta, and Saskatchewan. Heading into its ninth year, Le Burger Week has become an annual autumn foodie tradition to look forward to. Restaurants across the nation are asked to think outside the bun and create a unique burger reflective of their overall concept, style, and cuisine. The 2020 edition will replace the traditional call to vote for the best burgers with a call to help through charity partnerships. Both Lightspeed and Saputo will be awarding the “Lightspeed Choice” & “Saputo Choice” awards to their favourite burgers!
Furthermore, this year, a proceed of select burgers sold in Canada will be going to Centraide and United Way; philanthropic organizations that collect donations to support a vast network of community agencies that help individuals and families.
Bravo to Le Cheeseburger Week’s founders, Na’eem Adam and Thierry Rassam. It is such a breath of fresh air to see a program like this taking place and providing vital economic benefits during COVID-19.
All you need to do is go to their website at www.leburgerweek.com and choose some restaurants to go to- eat in, delivery or takeout.
For me, the fun thing about a promotion like Le Burger Week is to try something new. When I came across a 2019 winner of the Saputo’s Choice Award I was intrigued to learn more about Brasserie Les Enfants Terribles (https://www.jesuisunenfantterrible.com). How could it be possible that I did not know about this successful chain of six locales? There is the original in Outremont as well as Nuns Island, Centropolis Laval, Place Ville Marie, Magog, and a cafeteria-style locale on Sherbrooke Street West downtown.
In the fall of 2007, during a family dinner, Francine Brûlé mused aloud about taking on a new challenge. For this mother of three grown boys, veteran businesswoman and charismatic leader, a restaurant seemed a natural choice. In the following days, she found the perfect site at the corner of Bernard and Champagneur in Outremont. On February 1, 2008, she took over the space.
Artistic director Alexandre Brûlé Brosseau and architect-designer Louis-Joseph Papineau renovated the space from top to bottom. They installed glass doors at the front and added features such as rustic wood, chalkboards, an open kitchen, murals by Tim Barnard, long wooden tables and a magnificent central bar. Inspired design and a clever layout helped create an inviting and cozy atmosphere. On April 14, 2008, the new eatery welcomed its first customers. During lunchtime and weekend brunch, the space is awash in natural light. In the evening, any reason is good to drop by and say hello to Francine and partner Serge Bruneau, himself a seasoned restaurateur. During the first summer, the patio became one of the city’s most popular, and the restaurant was an immediate hit with foodies of all ages.
Les Enfants Terribles revisits the classics and also crafts innovative and simple dishes with a festive, flavourful and unorthodox touch. Francine Brûlé has managed to recreate the homey atmosphere of a somewhat chaotic household where the fare is comforting, original and refined.
In advance of Le Burger Week I dropped by last week for a curbside pickup. Their special for September was not quite ready yet, but I was so happy to sample their Classic Burger with some delicious crispy fries. I added to my order for my next days’s lunch by also ordering an outstanding dish of macaroni and cheese gratiné with bacon. It was too delicious for words. I also had some mini-pogos at home that night. All they needed were eight minutes in the oven at 350 degrees. Their signature Caesar salad went to my secretary at work who gave it a huge thumbs up!
This section of Bernard Street has been closed off to traffic and turned into a giant terrasse. It was only lunchtime and the place was packed.
For Le Burger Week , Marketing Director Lélia Vincent says that five of the restaurants (the cafeteria is not open as of this writing) will be serving The Goody-Two-Shoes / Sainte-Nitouche burger containing AAA beef, Sainte-Nitouche cheese from Noyan, Quebec), crispy shallots, melted leeks and fresh herb mayonnaise. There is also a vegan option, with mane mushroom , vegan cheese, crispy shallots, melted leeks and fresh herb lion’s vegannaise
For Adam and Rassam, the idea for Le Burger Week was born in 2013 out of their shared love of burgers and an understanding that their fellow Canadians shared that same love. Adam and Rassam wanted to create a fun and exciting way for burger lovers to interact and support their favourite restaurants, while, at the same time, providing restaurants with the chance to build greater public awareness through their participation. As Adam explains, “Le Burger Week began as a fun local food project to celebrate our city’s (Montreal) love for burgers. Over the years, we have grown into a national festival that continuously helps to stimulate businesses across the nation.”
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
While its Old Montreal and St. Sauveur locations are now open for dining, Gibbys has implemented an already very popular takeout and curbside pickup format. Gibbys is following all required protective measures for patrons, staff and suppliers. All tables are socially distanced and all of the staff wear the required protective equipment. There are hand sanitizing stations throughout the restaurants and all areas are sanitized on a regular basis. In Old Montreal, a separate entrance has been created for clients coming in so that clients arriving and leaving are not crossing each other in the entrance.
For so many years now I have walked or driven by Sushi Shop locations, but never stepped inside to order. With our family focusing exclusively on take-out and delivery options during the COVID-19 pandemic, we agreed to finally give this place a whirl. Let’s just say they can count on us being regular customers from this day forward. What a pleasant surprise the entire experience was.
By Mike Cohen
My family and I have been enjoying the fine cuisine of Lezvos West Restaurant on Decarie Blvd. near Monkland for many years. In fact this summer we were hoping to experience Lezvos North in St. Sauveur. But with the COVID-19 pandemic, restaurants continue to adjust to the new normal and that means trying to succeed with the take-out and delivery options.
John Drymousis and his wife Carmela Tamarazzo have been able to count on a loyal clientele since they opened their first restaurant on Mount Royal Street in 1999. So even though the pandemic forced them to close their dining rooms, the business remains very strong given the circumstances.
For the past few months, they have been serving their loyal clients at both locations via take-out and delivery (Uber Eats). With restaurants permitted to open to diners with smaller capacities and strict safety standards in place, Lesvos is back in operation seven days a week in NDG and up north.
Take-out and delivery still remains the preference of some clients.
John is out and about during the day at the different markets buying the products necessary. Most of their regular suppliers, except for the one who provided such amazing mushrooms, continue to furnish their needs. John then joins another chef in the kitchen, with both wearing masks and gloves. The ever so friendly Hasbeeb greets customers at the door and provides curbside pickup service. You merely need to pull up in front and call. Hasbeeb will be out in a flash.
Carmela has the restaurant phone number forwarded to her personal line starting in the morning and she takes reservations and pickup orders, rewriting the latter neatly by hand and forwarding them to the team. She urges people to call in by 4:15 pm so she can assure pickup or delivery at the desired time.
My mother-in-law and father-in-law are Lezvos West regulars. They have held family celebrations there before and they were actually unaware of their take-out and delivery option. So when I made the order I did so for two households. The request was for a 5:45 pm pickup and everything was fresh and ready at the precise time my car pulled up. Hasbeeb had three bags properly labeled. I dropped one-off for my in-laws and then headed home to unpack our selections.
We ordered two green salads, with feta on the side to start. Nicely chopped and featuring their own home dressing, it was as good as in the dining room. Then came the fried Lezvos, crispy zucchini with some tzatziki sauce as well as eggplant salad dip. My wife and daughter opted for the lamb chops, cooked a perfect medium while I jumped at the chance to order the Mediterranean Sea Bass. As a side dish, we had some yellow rice. Everything was packed well and transferred beautifully to our plates. My in-laws shared the fried Lezvos, sea bass and rice. They were thrilled to be at their own dining room condo, with some of their favorite Lezvos items.
Carmela’s brother Donato runs the St. Sauveur operation. Besides their regular clientele up north, all of the seasonal and weekend cottagers are keeping them busier than expected. “We had to add staff,” says John.
Take-out and delivery also makes available some of the mouthwatering hot and cold appetizers such as kopanesti, dolmadakia, spanakopita, taramosalata, flaming saganaki, octopus, calamari and more. The cold appetizer plate contains a number of these delicacies.
Other fish selections include grilled salmon, grilled swordfish and grilled Chilean seabass.
Lezvos West is located at 4235 Decarie Blvd in Montreal. You can call 514-484-0400. Lezvos North is located at 429 Rue Principale in Saint Sauveur. The phone number is 450-227-4170. For more details log on to http://www.lezvos.com.
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
When the COVID-19 pandemic hit in mid-March, Restaurant Sho-dan on Metcalfe Street closed its doors like others in the industry. Now this place is traditionally packed for lunch and dinner during regular operating hours, so for charismatic owner Chinh Pham (best known as Romeo), it was a bitter pill to swallow.
