I do not know how many times in the past year I drove by the sign on Jean Talon, just past Decarie, pointing potential customers into the parking lot and then the entrance of Resto Broskis. From there I went to the website and followed them on Facebook. Then finally, towards the end of June, I made an executive decision to go for lunch.
The grades are in: For the fourth time since 2015, Restaurants Canada has given each province a report card on how industry-friendly their liquor policy landscape is for bars and restaurants.
In this year’s Raise the Bar report, Quebec dropped nearly a full grade, from a B-minus to a C, mainly due to the province’s lack of progress on liquor pricing for licensees. While most other jurisdictions have either introduced or expanded discounted licensee pricing policies in the wake of COVID-19, the Société des alcools du Québec (SAQ) has so far failed to throw this critically needed lifeline to bars and restaurants.
“The ongoing pandemic continues to represent the greatest crisis that Quebec’s foodservice and hospitality industry has ever endured,” said Olivier Bourbeau, Restaurants Canada Vice President, Federal and Quebec. “Competitive disadvantages compared to government-run liquor stores are only making matters worse. We are hopeful that our continued engagement with the provincial government will lead to better conditions for bar and restaurant operators on their road to recovery.”
Here’s how Quebec’s performance record on Restaurants Canada’s Raise the Bar report compares with the rest of the provinces:
How can Quebec raise the bar?
Restaurants Canada is continuing to work with the Quebec government to improve the liquor policy landscape for bars and restaurants. Here’s how the province can increase its grade by the next Raise the Bar report:
Visit restaurantscanada.org/resources/raise-the-bar-2022 to download the full report and join in the online conversation with the hashtag #RaiseTheBar2022.
About Restaurants Canada
Restaurants Canada is a national, not-for-profit association advancing the potential of Canada’s diverse and dynamic food service industry through member programs, research, advocacy, resources and events. Before the COVID-19 crisis, Quebec’s nearly $18 billion restaurant industry was the province’s third-largest source of private sector jobs, typically employing more than 270,000 people. Quebec’s bars and restaurants are now struggling to recover nearly $10 billion in lost revenue in the wake of the pandemic.
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
The restaurant offers fine and inventive cuisine. Critically acclaimed celebrity Chefs Olivier Perret and Clément Tilly perform their culinary magic with their innovative menus and ultra-chic settings. It is no wonder that Le Renoir Restaurant has received two “Toques” in Montreal’s first edition of the prestigious French gastronomy guide
Gault & Millau and the best grade out of all hotel restaurants in Montreal.
The home of Canada’s HOT-N-READY pizza, Little Caesars, is offering a pizza that is so loaded with toppings, that even the toppings have toppings. The mouth-watering, Chicago Style Pizza is a unique medium pizza with a thick “Chicago-style” crust, fully loaded with layers of toppings, starting at $12.99. It is the first of its kind in the country from an international quick-service pizza restaurant.
“We’re excited for Canadians to experience the depth, no pun intended, of flavour in this new Chicago-inspired pizza,” says Jessica Foust. Director, Little Caesars Global R&D. “Embracing the slow cooked flavour and deep dish style crust Chicago is known for, this pizza is perfectly layered with Little Caesars house-made pizza sauce, 100% Canadian cheeses, pepperoni, Italian sausage, green peppers, onions and even more cheese. This irresistible crowd-pleasing pizza is so fully loaded that the toppings have toppings and we finish each pizza with a sprinkle of parmesan cheese and oregano.”
Little Caesars Chicago Style Pizza is available across the country starting at $12.99 for a limited time only at participating restaurants. Delivery fees apply for all online orders. Additional fees may apply for certain online orders. For more information, please visit www.littlecaesars.ca.
TasteMontreal and Burnbrae Farms are partnering with 30 beloved Montreal restaurants to launch the premiere Montréal, Délici-œufs!, an eggstravaganza celebrating the versatile egg as an ingredient, taking a starring role in different dishes through June 3, 2022.
Montréal, Délici-œufs! is encouraging diners to reconnect with local favourites and discover new egg-centric eateries. Each restaurant is featuring its own creative dish celebrating the humble egg in any form, from cocktails to desserts, as a topping on pizzas, pasta and ramen bowls.
For every Montréal, Délici-œufs! dish sold, Burnbrae Farms will donate a hard-boiled egg to Breakfast Club of Canada to help feed local children and youth in need.
Among the restaurants are local favourites Greenspot, Bucky’s, and Satay Bros. You can see them all at this site: https://tastemontreal.ca/delici-oeufs?locale=en#vendors
To sweeten the deal, each participating restaurant will give away a free dinner for two throughout the event on TasteMontréal’s Instagram. Montrealers will crown a winner by voting for their favourite on the TasteMontréal website (https://tastemontreal.ca/delici-oeuf) and be entered to win a grand prize.
Personally, there is nothing I like better than going to a restaurant for breakfast. This gave me an excuse to return to Greenspot at 3041 Notre-Dame St W, Montreal, Quebec H4C 1N9. A Montreal institution, Greenspot opened in the Saint-Henri neighbourhood in 1947. A relic in time, the restaurant remains adorned in its original decor, from the vinyl booths to tabletop jukeboxes. Here you can find hot dogs, poutine, smoked meat, burgers and much more. But it is the heaping breakfast plates that draw me.
For Montréal, Délici-œuf, Greenspot is showcasing The Deluxe Plate. For $12.45 you get two eggs, bacon, ham, sausage, crepes, pork ‘n’ beans, toast, sweet potatoes, fruits and tea or coffee. Let me say, for one person it was impossible to even finish. Ready in minutes, it was absolutely delicious. Thanks to Zoe and her staff for being so welcoming.
So now I will go down the list and see which other egg-speriences I can dream up.
TasteMontréal is a hungry team on a mission to capture the most drool-worthy content in the city. With a finger always on the pulse, they’re two steps ahead of the trends. Discovering new spots before anyone else has gotten word of them is their goal and stumbling upon unknown hole-in-the-walls is even better. Burnbrae Farms is a sixth-generation family-owned and operated company that has been producing eggs for almost 80 years. With egg grading, breaking, and farming operations in five provinces across Canada, it has been privately owned and operated by the Hudson family since it was founded in 1891. To learn more, visit www.burnbraefarms.com
As for the Breakfast Club of Canada, it provides much more than breakfast. Its approach is based on commitment, self-esteem and capacity development using an optimal formula adapted to local needs. Breakfast Club of Canada helps feed more than 490,000 children and youth in 3,183 programs across the country. To learn more, visit breakfastclubcanada.org or follow us on Facebook, Instagram, Twitter , and LinkedIn.
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
The first Billy K’s in Quebec opened on Boulevard de Gare in Vaudreuil in March. That has since been followed by a May debut on Lacordaire in St. Leonard. Laval is slated to join the group by the end of the year. A few years back Bountis was in Cornwall to open a new Mr. Puffs when he came across a spot called Billy K’s, specializing in burgers, wraps and other comfort food. It turned out the owner was looking to sell. He and his sister Fotini and partners Melih Batri and John Sanoudakis decided to purchase the brand.
Boustan has been in a steady expansion mode in recent years, with 40 locations and counting. Ottawa and Toronto franchises have come on board. By the time 2022 draws to a close that number will grow to an astonishing 60. That will include Cornwall and New Brunswick.
Get ready for two outstanding shows on Food Network Canada: Wall of Bakers and Big Food Bucket List.
Wall of Bakers, a spin-off of Wall of Chefs, tests the precision skills of Canada’s home bakers as they battle in three rounds of captivating competition, in front of a dozen of the country’s most accomplished As the hopeful home bakers rise to the challenge, they’ll set their sights on the $10,000 grand prize and the title of Wall of Bakers champion. The Corus Studios original makes its sweet debut on March 28 at 10 p.m. ET/PT on Food Network Canada.
Wall of Bakers
Wall of Bakers features an expert panel of 24 of the country’s biggest names in baking on rotation throughout the season. The pastry chefs offer their expertise in each round, all while tasting, judging and eliminating one home baker. Ultimately, they decide who takes the cake. The Wall of Bakers judges includethree Montrealers in these roles: Jo Notkin (Maison Zoe Ford), Patrice Demers (Patrice Pâtissier) and Ricardo Larrivée (Ricardo Media Inc.)
In each stand-alone episode of Wall of Bakers, host Noah Cappe (Wall of Chefs, Carnival Eats) leads four amateur bakers to face off in three rounds of sweet competition. In the first “Crowd-Pleaser” round, they prepare their own personal ‘signature’ desserts. In the second “Baker’s Pantry” round, they are challenged to come up with a dessert using two ingredients that are staples in the pantry of one of the chefs on the Wall. In the third and final “Bakery-Worthy” round, the last two home bakers are inspired by a chef’s signature confection to make their own bakery-worthy creations.
Throughout the season, the determined batch of bakers will push their pastry talents to the limit as they are tasked with using mandatory ingredients and pairings such as tahini and dark chocolate, black sesame paste and bananas, apple butter and rosemary and more. Each episode also incorporates themes to inspire creativity in their baked goods including re-inventing a classic dessert, carnival treats, spiced infusions and experiments with flavour combinations.
Jo Notkin started Zoe Ford Catering in 2009 so she could feed people the type of food she loves to eat at parties- Beautiful, simple and delicious. She considers sharing food to be one of life’s greatest joys. Jo named the company after her late grandmother (whose real name is Esther Finestone) from whom she inherited her fresh aesthetic, keen eye for detail, creative spirit and penchant for the art of hospitality.
Jo is a native of Côte Saint-Luc with ties to the seaside town of Gloucester, Massachusetts, near to where Zoe was born and where she spent summers growing up (and discovering the sheer magic of lobster parties and strawberry rhubarb pie made by hand). Beyond her role as a caterer, Jo has been many things: among them, a creator of jewelry for Aldo shoes while in her late teens, a champion oyster shucker in her 20’s, a designer and manufacturer of sustainable textiles in her 30’s, and in her 40’s a chocolatière, a chef and a contestant Food Network Canada’s Top Chef Canada Season 8 in 2020.
The idea to apply for the show was planted when the friend of a now ex-boyfriend suggested she do so. Almost as if it was a message from above, sometime later an application form from a previous season popped on her iPhone screen. She took that as a sign, went to the website and before you knew it was part of Top Chef. “It was an amazing experience,” she told me. “I work well under pressure. Being a caterer prepares you for that.”
As for Wall of Baker, Jo noted, “it is so much more fun to be a judge. No pressure.”
Working with Chef Ricardo, she says, was a joy. “I adore him. He is so much fun; the ultimate optimist. He always had treats in his pockets for us.”
See my Video Chat with Jo
In this season of Big Food Bucket List, host John Catucci (You Gotta Eat Here!) is back to take viewers on an all-new food adventure across North America as he checks buzz-worthy, crazy, delicious food off his bucket list. In each episode, John visits the restaurants behind these must-eat meals and hits the kitchen to learn how the chefs make their mind-blowing creations. We’re talking sky-high lemon pie topped with clouds of meringue, juicy beef brisket barbecued right on the beach, outrageously stacked 100-layer lasagna and a Chicano burrito jam-packed with crispy French fries. John’s setting out to eat each drool-worthy dish and check them off his Big Food Bucket List.
This season features two Montreal restaurants – Tropikàl Restobar in St. Henri, specializing in Caribbean cuisine and owned by Dollard native Jae-Anthony Doughan and trendy Foiegwa (https://www.foiegwa.com/menu) in Griffintown.
Located in the space formerly occupied by La Belle Province in Saint-Henri, Foiegwa is a result of a joint effort between the Barroco Group and the Gauley Brothers. While the space is elegant and chic, the vibe remains convivial. Chef Jérémie Falissardwanted to create a restaurant where locals could meet up for dinner, brunch, or even just to enjoy a cocktail. I have walked and driven by this restaurant and often noticed lineups. After getting an advance review copy of Catucci’s Foiegwa visit (airing April 2 at 8:30 pm) I can see why. Catucci sampled the signature truffle parmesan spaghetti and some truffle bechamel fries.
“That truffle spaghetti dish is my downfall,” Catucci told me. “I usually eat in bites. But not with this dish.”
Catucci records 20 episodes per season, profiling three restaurants in each half-hour segment. That is 60 dining experiences across Canada and the United States. The show also airs on Hulu in the United States. It is a busy pace, keeping him on the road two and a half weeks per month. How does he stay in shape? “Because of this show and to keep me honest, I hired a personal trainer a few years ago,” he said.
The format is neat. At each restaurant, he is joined by regulars who sit with him and talk about the dishes.
Catucci’s visit to Tropikàl Restobar will air on April 9 at 8 pm. “I loved the vibe,” he said. “The food is so special, and Jae-Anthony is an amazing chef. He is one of those guys who really wants to feed you. I especially enjoyed his jerk chicken poutine.”
Here is my video chat with John.
Like me, you can watch past shows on the Global TV app if you subscribe to Food Network Canada
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
For more years than I can remember I would drive to Pointe Claire just to enjoy a good smoked meat sandwich or some breakfast at Moe’s Bar & Grill. The menu had so many tempting items, I always tempted to return. On my way home from Ottawa recently I decided to make a pit stop and call in a large order that I could enjoy over a couple of days. When I arrived, longtime owner Johnny Cripotos was there to greet me.
Au Coq has been part of the Quebec restaurant landscape for more than 60 years. Since 2019 it has been part of the Foodtastic group (foodtastic.ca), which was enough to get my attention when I was in Dollard des Ormeaux and looking for a place to eat on Sources Blvd. There are presently 10 Au Coq franchises in Quebec (Dollard, St. Laurent, Marché Central, Hochelaga, Montreal East, St. Leonard, Central Station downtown and Gatineau). Opening soon will be locations in Terrebonne and Île-Perrot.
Sikellis and his team managed their way through the pandemic, but he told me clearly that I must come back to one of his locations when indoor dining could see what a sensation it is. I finally did so recently in Dollard, managed by Harry’s son Mike. It was a Sunday morning and when I arrived the place was starting to get busy. By 10 am there was a lineup out the door. Mike, assisted by his mom Marina Tzanetakou, was busy checking vaccine passports. There is plexiglass between tables, which are well spaced.
When I dropped by at a lunch hour to meet Dranias, Chef Armeni greeted us with a basket of bread, an appetizer of Fritto Misto – deep-fried calamari, shrimp and smelt- and delicious bowls of busiate pasta, with a braised rabbit in fresh tomato sauce.
At the Île-Perrot location, manager Costa Soilis aims to please. He has been at this spot since it opened six years ago, having started off as a chef and then taking charge. Throughout the pandemic he kept the place running with take-out and delivery orders. Now he is overseeing the return to in-person dining. The terrasse season has regrettably ended for their patio can accommodate 90 people. He and wonderful server Sophie, who has also been on staff since the start (in between becoming a mom three times), told me how these days they also must play the role of COVID-19 vaccine passport copies. Regularly they have to prevent unwanted customers from coming through the front door.
Greenspot is right out of a movie set. There are a few counter stools and enough vinyl booths to accommodate as many as 140 diners. Each table has a jukebox. While the machines no longer function, some people still try to feed coins inside for some old songs. Music now is piped in via a Bell satellite.
Notable Quebec race car driver Alex Tagliani recently opened his new $18 million TAG E-Karting and Amusement Center at Plaza St. Thérèse… The Center features nine activities including a combination of the multi-level layout of three electric karting tracks, a laser tag game arena, six ax-throwing lanes, six bowling lanes, a Triotech 7D interactive cinema, a multi-sensory virtual reality experience, numerous modern arcades, and an interactive children’s floor—all under one roof. And it was all founded by Tagliani, the owner of TAG Autosport and a large partnership with a number of entrepreneurs well-known in the business sphere.
