The Vieux-Port Steakhouse on St. Paul Street West in Old Montreal has been a year-round favorite of mine for many years. That is particularly the case during the summer.
MTL Resto Rap
Karina Awadalla and Bruno Dodaro are a very nice young couple who recently decided to go into business together, opening Forketta Épicerie Gourmet at 3589 Beaubien Street East in Rosemount.
Mike Yuval and Jack Sofer are the visionaries behind the Tidan Hospitality and Real Estate Group (www.tidan.com), a company they launched and built from the ground up some 50 years ago. They have much to be proud of, but when I met with them recently it was Le Mount Stephen they wanted to present to me.
There is a new player on the Old Montreal restaurant scene. Joiea Sociale (645 Wellington Street) opened for business in June 2018 - an authentic urban Italian eatery with a young and vibrant sense of local community spirit.
This was no ordinary evening out for dinner. I had heard of Onoir for several years and each time I came up with an excuse why I didn’t want to eat in the dark. This time was different and what an eye-opening experience it was.
There’s a new Italian aroma spreading across Brossard. Restaurants Tre Sapori has recently launched on Taschereau Boulevard and is sure to be a local hit. What’s more, situated one minute off Autoroute 10 and near the 10-30 area, Tre Sapori is closeby for anyone hungry for some great Italian food.
I recently experienced the Laval Centropolis location of Souvlaki Bar (http://souvlakibar.ca) upon the suggestion of friends who joined us for dinner on a beautiful Saturday evening. There were six of us. The place, which debuted in September 2014, can accommodate 150 people over two floors (plus a terrace). It was filled to capacity. Manager Matthew Perez had us seated and assigned wonderful server Maro to our table, an artist who specializes in sculptures.
Elounda was established in 2003 by Gary Makris and Haralambos (Bobby) Michailidis. As Bobby told me, he and Gary`s first order of business was to lure their good friend Tasso Konidis over as a partner and head chef. Tasso was rather busy, having head the kitchen at Milos on Park Avenue for the previous 20 years. This included launching the Milos brand in New York City. “It took a year, but we did it,” said Bobby.
Growing up, The Bar-B Barn was always a favorite restaurant for my family. As such, we would frequently dine or take out from the downtown Guy or West Island Sources Boulevard locations.