Val, where do I go for a casual, inexpensive, but delicious dinner on a weeknight in Montreal?

~ valsbitsandbites ~ 4 Comments

I’m not quite sure how it happened, but somehow I’ve become the person my friends and family call/text/skype to ask questions that always begin with: “Val, where do I . . .” Maybe it’s because I’m often either extolling the virtues of a new eatery, boutique, fitness class, bikini waxer etc., or conversely, condemning one thing of another. Basically, I’m all about spreading the word – something my likely annoyed Twitter followers can attest to. Nevertheless, for the first weekly edition of “Val, where do I . . .”, the question is: where do I go for a casual, inexpensive, but delicious dinner on a weeknight in Montreal? Below are my top 5 picks in no particular order.

Hwang Kum
5908 Sherbrooke St. W., (at Clifton Ave.,), 514-487-1712, major cards accepted.
The best Korean I’ve had in the city to-date, Hwang Kum serves up classic dishes in a fuss-free environment. Try: Kimchi pancake, beef bibimbap, cold black noodles and barbequed marinated beef.

Perennial favourite bibimbap

Kaza Maza
4629 Parc Ave., 514-844-6292, major cards accepted.
Readers of Val’s Bites may recall the spat I got into with the owner concerning an overly smokey baba ganoush, however, said dish is the only thing I’ve tried at Kaza Maza that I didn’t positively adore. Plus, this Syrian and Lebanese restaurant features live music most nights of the week, and they do brunch too! Try: fattoush, hummus, mutabbal (a puree of roasted beets that is an absolute MUST), fried cheese cigars, lamb shank “friki”.

The incomparable mutabbal at Kaza Maza 

Bistro Isakaya
3469 Parc Ave., 514-845-8226, major cards accepted.
While the interior of this Japanese restaurant is nothing to get excited about, the food, particularly the fresher than fresh fish – is song and dance worthy. Rest assured I’ll give you the full scoop in Montreal Sushi Crisis Part II. Try: tuna cocktail, seaweed salad, Age-Nasu (fried eggplant in bonito broth), wild salmon sashimi, toro sashimi, Isakaya roll, soft shell crab roll, kamikaze roll.

Tuna cocktail at Isakaya 

Kazu
1862 Ste. Catherine St. W., 514-937-2333, cash and debit only. 
The line outside doesn’t lie: Kazu rocks. It’s so good in fact, you’ll forgot you’re practically sitting on top of your neighbour in this squishy Japanese pub, where there’s always something new and unusual to savour. Try: Beef Carpaccio, tuna and salmon bowl.

Pizzeria Magpie
16 Maguire St., 514-507-2900, major cards accepted.
A quadruple threat offering a cozy, but decidedly cool atmosphere, friendly service, affordable prices, and pizza from a wood burning oven that is sure to elicit bizarre, euphoric sounds. Meanwhile, carnivores can get their meat-on thanks to an on-site meat locker displaying house-cured charcuterie. Try: artichoke, spinach, Fontina and Parmesan cheese pizza; caramelized onion, black olive, ricotta and oregano pizza.

5 More Places that fit the bill: Laurier Gordon Ramsay, Icehouse, Maison India, Pizzeria Napoletana and Pho Lien

Picture says it all. 

You heard it here: Italian fashion label MSGM has all the right ingredients

~ valsbitsandbites ~ Leave a comment
I never shop on the second floor of Holt Renfrew (Montreal). It’s a dangerous place where innocent women get lured into the sartorial underworld by the likes of Marni, Miu Miu and Givenchy (to name a few), only to emerge forever changed – and in debt. For this reason, if it hadn’t been for the strategic placement of the MSGM frocks right by the escalators leading up to the more “affordable” third floor, I would never have came across this cool, young and yes – relatively affordable line from Milan, Italy.
Though there were only four different styles hanging, my eyes immediately zeroed in on the colour blocked tunics that screamed “Twiggy”, as well as “buy me”. While my friends know I love eighties fashion (what can I say, studs do it for me), sixties mod dresses are huge this season, and it’s no surprise given they combine Celine-esque minimalism that’s still all the rage, while being fun and sexy in an insouciant way.
As soon as I slipped on the black and white shift with pocket flaps at the bottom and slit in back ($295), I felt like something out of a Pierre Cardin ad, and I loved it. I also love that I can slip a thin black turtle-neck underneath and some black opaque tights for a more conservative, school-girl look, or I can pair it with black leather leggings, ankle boots and chunky bracelets for a night out. It’s comfortable yet stylish, and how refreshing to find something with the “Made in Italy” tag at this price. Plus, since it’s black and white, I can go wild with accessories – amazing.  
This photo doesn’t do the dress justice, it’s all bout the fit and soft, luxurious fabric
The aforementioned pocket flaps
Researching MSGM online, I discovered it was founded by designer Massimo Girogetti, in partnership with the Paoloni Group. The brand, which got its footing between 2008-2010, cites “indie music” “contemporary art” and “the kaleidoscope aesthetic and artistic expression connected to the Internet” as its inspiration. I also learned the Fall-Winter 2011-12 collection isn’t limited to sixties-style dresses, and features a whole-range of stand-out pieces, including a fur-lined hooded poncho with massive checks in grey, black and red, a floor-length cobalt blue and black v-neck jumper, and a red and black polka-dot silk dress with ties in the back. No wonder in 2010 Vogue Italia named the line one of the year’s best discoveries among the new generation of designers.
In Montreal, MSGM is only available at Holt Renfrew, and the stock is limited (if it’s still there!). However, heavy weights like Asia’s Lane Crawford; and Matches, Harvey Nichols and Joseph in the UK have already snapped it up, so keep this line on your fashion radar because I have an inkling it’s only gonna get bigger from here.  

Talking fitness and nutrition with one hard-core personal trainer

~ valsbitsandbites ~ 3 Comments
In my head, the new year doesn’t begin on January 1st, but rather it’s ushered in by the start of the new scholastic year, which coincidentally, is around the same time the Jewish New Year is celebrated (great minds think alike). And as we all know too well, a new year goes part and parcel with – dare I say it – new year’s resolutions. These of course usually start and end with “I want to lose weight and be more active/fit/toned etc”. While I’ve adhered to my past two new year’s resolutions to get more active, I still long for those ellusive toned arms and abs. I also want to eat more fruits, vegetables and protein (I’ve got the carbohydrate part on lock-down), but I digress… I’m writing this post because after a long and indulgent summer, I think we can all benefit from some tips on how we can stay healthy this year. Recently, I got the chance to speak with certified personal trainer Valerie Wiseman (nickname: “The Drill Sergeant” due to her brutally tough, but effective methods), about her views on food and fitness. I’m of the notion that ignorance – while blissful – doesn’t actually do much for our posteriors, so we might as well get as informed as possible and then make our own decisions based on what’s right for us. 
Valerie Wiseman hard at work 
What kind of fitness plan would you recommend to a female in her 20’s who has barely worked out and wants to tone up and lose a couple of pounds?
I would suggest to get into the gym three times a week for about 45 minutes and to do some resistance training and weights. For women it’s good because it strengthens the bones. If it’s only to tone up and lose a couple of pounds, you don’t have to go to the gym five days a week and go crazy, it’s not necessary. I’d also recommend that on a daily basis she try to sit on the computer or by the TV less, and whenever possible to do more activities outdoors.
But what about cardio?
If she does her weight training properly and as she’s doing it keeps her heart rate up, the cardio isn’t even necessary.
But that’s for someone who only wants to lose a couple of pounds, should someone who wants to lose ten pounds or more incorporate cardio into their exercise routine?
Yes. I would say on the days when you’re not weight training to do some cardio. I’d also suggest making your weight training a little more intense. But as I always say, 75 to 80 per cent of weight loss comes down to the food you’re eating. You’re not going to lose the weight or get the results you want just from going to the gym and by not making changes to your diet. It might work when you’re 20, but when you’re over 30 it won’t work because your body changes.
Now that we’re on the subject of eating, what kind of dietary advice would you give your clients who want to lost 10-15 pounds? 20 plus pounds?
You have to cut out all the processed foods and all the foods you know you shouldn’t be eating. Anything that you find in the aisles in the middle of the grocery store – stay away from.
The more weight you want to lose, the more strict you have to be. Nothing comes quickly and if it does, it’s going to come back quickly because you’re not putting yourself on a realistic food regime (I hate using the word “diet”). I think the key to weight loss is to adapt a lifestyle change that is sustainable. If you can’t keep it up and it’s torture for you everyday, it’s not going to last and it’s not going to give you the results that you want.
If a client of yours wants to lose quite a bit of weight, do you recommend they go see a nutritionist?
Definitely. Most people don’t know the first thing about nutrition. You don’t have to make major changes; it’s about tweaking things, changing things, becoming aware of what you put into your mouth and how much you eat. Most nutritionists will make their clients write down everything they eat for about two weeks and people are always amazed by how much food they consume. Most people eat just to eat. I do it sometimes; I catch myself.
You’ve recently started taking courses to become certified as a naturopath, what do you plan to do with that certification and why did you feel it was worth getting?
I don’t relish the idea of going to a doctor. I believe there’s a better way to live and a better way to take care of yourself than going to see a doctor who just prescribes medicine, which I don’t believe works to begin with and just masks most problems. Most of our problems stem from a nutritional aspect. And with that certification I want to be able to inform people and help people live a better lifestyle, with more fruits, more vegetables. I’ve only started, but I’m learning so much already about how to keep your body disease free by keeping it more alkaline as opposed to acidic. You have to eat more raw foods, and food that is closer to its natural form as opposed to processed food that isn’t even real food. I mean if you read some labels, there’s maybe a couple of ingredients that you know and the rest are all these names you’ve never even heard of, and this is what people are putting inside of themselves.
What is the biggest exercise mistake that people make when they first start training?
Not having proper form is a big mistake, and this is where seeing a good trainer comes in because they can show you how to do exercises properly. If you do an exercise on a continuous basis and you don’t have the proper form, you will eventually injure yourself, and once you’re injured you’re back to square one because you can’t move. People also tend to make the mistake of overdoing it. And like with diet, people should plan to do something they can maintain, that will fit into their schedule and become part of their normal lives because everyone has busy lives. I don’t believe in diets or crazy binge workouts because you can’t maintain that.
What would you say to that same 20 year-old female who wants to lose a couple of pounds and wants to tone up but cant afford a trainer, or can only afford a couple of sessions?
I think she could get a lot out of three-four sessions with a trainer. Once you have a foundation, you can always go online and look things up and do your research. Go to a good source and pick up information. You can also do classes if you can’t afford a trainer and you can get similar benefits.
In your opinion, what are some of the most effective exercises a woman can do at the gym?
Lunges. Your biggest muscle groups are in your legs so you want to work the legs and the glutes. I don’t believe in spot training though; you want to strengthen the body evenly all over. You can start with the lower body and then balance out with triceps, biceps, shoulders, chest, back etc. Push-ups are great too.
It’s interesting because most of those exercises don’t require a gym…
You can do a full-out workout without being in a gym and just using your body weight. You can go into a park and jump on the monkey bars. You try swinging from a dead start on a swing, that takes a lot of core and upper body strength; you’re using your entire body swinging.
What’s your opinion regarding yoga? Do you suggest to your clients that they do it to compliment their strength training?
Absolutely. The thing with yoga is you really have to start at a level that’s appropriate because there are these crazy classes and everyone thinks oh it’s yoga, it’s easy, and then they’re going in and doing things their bodies aren’t used to, and coming out with pulled muscles, sore backs etc. It’s like anything else, if you don’t know what you’re doing and you jump into it, you’re going to get hurt and then you wont be able to do it.
Is it possible for two women to do almost exactly the same weight training exercises but to get different results?
Yes. It’s based on genetics, and several other factors, but I tell my female clients that no matter what they will not explode into the hulk if they workout with weights. That was the fear 20-30 years ago, but it doesn’t happen like that.
You used to do lots of figure competitions and you said the one that just passed will be your last, what originally piqued your interest in the sport?
When I was 17 years old, I remember seeing this girl Cory Everson. She was tall, blonde, very pretty, and really stood out from the pack because body builders were all known for heavy steroid use and she was so fit and beautiful to look at without doing all the steroids. When i saw her I said wow, I’d love to be like her. Then in CEGEP I took a body building course. Then I started dating my now ex-husband and when he found out I was interested in it he looked at me and said: “what are you trying to do? Be a man?” And so it was put aside and forgotten about it. After my first child i got into doing aerobics. It was the 80’s and aerobics was the thing. Then my friend who was doing all the aerobics classes started teaching weight training and I started training with him after my second child. I was so out of shape and weight training changed by body and I just continued doing it from the time i was 26 till today, so for 20 years now. Then when I was 38 I got divorced and I said to myself I’m going to get into body building and I did my first competition when I was 40 and finished 2nd in the nationals and just continued doing them. I eventually had to stop doing the body building because for me to progress I’d have to start doing steroids to keep up with the other girls, so I moved down to figure competitions which is a notch below body building. Sadly, lately I’m seeing steroid use even in the figure competitions and it has turned me off the sport. Me doing drugs is just not going to happen and now I go to these competitions and realize I can’t possibly compete against this. I think I’ve had my time with the competitions. It’s a lot of work, it’s a lot of sacrifice.
What’s going to be your fitness routine going forward?
I will still weight train just to maintain the muscle and keep the bones nice and dense and keep my shape. Right now I’m really enjoying cycling outdoors and I’ll do that for as long as I can. In the winter I can do indoor spinning; there’s no impact and that’s what leans me out. Everyone’s got their cardio that works for them. I’ve tried the running. Doesn’t work. I’ve tried the elliptical. I can’t ever see myself not going to the gym or training, or doing anything active because it’s part of my life. It’s like eating and sleeping. It’s very calming too.
If you had to pick a mantra what would it be?
You are what you eat.
I like that, but I just find it so confusing now to know what is healthy and good for you because there are so many contradictory views out there. One day eggs are great, the next day they’re the devil…
Everyday there’s some new thought, it’s true. I say eat as clean as you can and you’ll be fine. You want a bowl of oatmeal, don’t get the Quaker instant oatmeal that you just pour some boiling water into it and it’s ready in five minutes, get steel cut oatmeal and take the time to make it. Go and eat things that are as close to the way they came. There’s always new and contradictory research when it comes to exercise too. I tell my clients, when you do something and it doesn’t feel right or it hurts, don’t do it. You’ve gotta know your body and be in touch with your body and what feels right when you eat or exercise. You take what you can from everything and adjust it to how it fits into your life. We’re definitely overloaded with information these days, there’s way too much out there.

For more info contact Valerie Wiseman: 514-947-1802

Color By NUDA pulls out all the stops to mark nine years of great hair

~ valsbitsandbites ~ 4 Comments
A smart individual once said “hair is everything”, and those of us who have had a great haircut, or worse – a terrible chop, know this couldn’t be more true. Fortunately, for the last couple of years, I have been getting excellent haircuts and blowdrys at Color By NUDA. Today, the acclaimed Montreal hair salon and spa celebrates its ninth anniversary with a major bash that will feature a live DJ, food provided by local favourites Leméac and Bice, makeup demonstrations from a renowned international makeup artist with his own line of luxury brushes, as well as the presentation of a unique brand of “champagne vodka” that has yet to become available in Canada. The evening’s main attraction, however, is the launch of an art book showcasing the works of famous fashion photographers (Maude Arseneault, Brian Ypperciel, Donat, Richard Bernardin and Max Abadian) whose images have graced the pages of publications like Elle and FASHION. Days before the party, I sat down with my amazing hairdresser a.k.a. NUDA owner and senior stylist Leroy Williams, to talk about the big event, his twenty plus years in the business, and everything else hair related.
NUDA owner and senior stylist Leroy Williams in action
It seems a little strange celebrating a nine year anniversary as opposed to a ten year anniversary. Why this party now?
It’s actually a re-launch of the salon based on the fact that there was construction in front of the door for six months. We want to re-promote the salon. We still don’t have the same voice we had on Greene Ave. (the salon moved to the Golden Square Mile three years ago), in the sense that a lot of people here aren’t aware of who we are. They see us but they don’t know our philosophy, or how good we are. It’s sort of like a fresh start for us. We renovated the salon, redid the floors and sinks, and invested some more money. This party is a really huge investment for us. It’s a re-launch to get people to know we are here, to know that we are here to stay, and that we survived the worst, and that our philosophy is still the same. It’s also our way of saying thank you to the customers that have stuck with us throughout the construction and the move from Greene Ave., because without them we wouldn’t have been able to make it to nine years.

What made you decide to make the move from Greene Ave. to the Golden Square Mile?
We were there for six years and had plateaud. We also wanted a ground floor location. There are some negatives and positives. On Greene we had really strong high end customer base, but the problem was that there are so many salons in a small area that at a certain point we had plateaud. Everyone was kind of split sharing the same customer. Hiring stylists became difficult and growing our customer base became difficult, so we had to think about how we want to grow the salon for the next 10-15 years. We did the research and found out there’s a lot going on here; there’s a lot more traffic. It has worked to our advantage because we’ve managed to increase our client base and have been able to attract more stylists since we’ve been here. But then the construction happened…
How is the art book connected to the re-launch of the salon?
The book is important because it’s part of the look and inspiration for the salon. It will help us build up our brand by letting people see who we are and what we’re about. We are a fashion salon and our history is rooted in fashion and the influence of fashion stylists, makeup artists, hairdressers and photographers who we work with on photo shoots, runway shows, fashion campaigns etc. We’ve been working on the book for the last three months. I did ninety per cent of the hair and makeup, and the photographers got carte blanche in doing work that would represent them. Getting these five photographers together was extremely complicated; they’re extremely busy and it’s the first time that any publication will feature these five people under one umbrella.

As a salon that’s greatly influenced by fashion, do you think that customers should cut/style their hair according to the latest trends?
No. I believe that as hairdressers we should listen to our customers and try to find ways to communicate to them what the latest trends are while still respecting their ideals. We need to keep up with trends so we can make recommendations and keep our customers looking up-to-date, but things like budget, lifestyle, maintenance, and facial shape are also important.

On the subject of trends, what styles are we seeing for men and women right now?
One of the trends that I like that I’m seeing people feel excited about is longer hair for men. We had the shorter hair trend where the sides are super short and the top is longer, but now we’re seeing men are growing their hair and it’s more pushed back with greater movement. The business men are different from the younger men. Business men want to come in and get out, and they want things that are conducive to their lifestyle and work. A lawyer wants to look like a lawyer.
For women now, think of Jennifer Aniston, who recently went from a longer to shorter haircut and toned down her colour. We were doing a lot of very blond blonds, whereas now we’re doing more mixed tones with a bit of golden blond and a shorter length to tone it down a bit. The look is also more square with less layers.

So you started to talk about colour and the salon is called Color By NUDA. How important a role does colour play in what you do?
Colour is the anchor for everything we do. You rarely find anyone, with the exception of maybe yourself, who has no colour in their hair. But there are different degrees of colour. There’s colour that’s a rinse and adds shine to the hair. Hair that has no colour or rinse tends to look more opaque; it’s not shiny, it’s more matte, whereas a rinse can add more shine because it reflects the light better. We’ve recognized that colour is an important part of the salon and that it marries very well with the cut. And it should because most people that come in to cut their hair should equally colour their hair. It’s the biggest point of sales for us – it’s huge.

From your own experience, how has the hairdressing business changed since you opened NUDA nine years ago, or since you first started working in the industry 20 years ago?
There are a lot more hairstylists and a lot more salons are popping up. There are many more free agents and a lot more people who are unwilling to work on teams so they’re opening their own salons. Hair salons and spas used to be married together, now you have three businesses: you have spas, you have hair salons, and you have hair salons with spas. We are the third.

But NUDA isn’t a full service spa…
That will be part of our decision making process for the next 5-10 years. What services do we add on to make the salon competitive? Do we reduce prices? Do we do more promotion? Do we add on botox? Do we add body wraps? We had a shower, we took it out, do we put it back in? Do we try to get the space upstairs? These are some ideas that we’re working with.

Would you say it’s a more competitive climate in Montreal right now than nine years ago?
Way more. Montreal is turning into a huge discount market. With the net now, there are lots of discounts being offered. The net is the guru now of information. People are Googling instead of calling up salons to get information. It’s about understanding how the information is travelling and to get the information out to our customers, so engaging in things like social media and so on will be important for us moving forward.
Do you think people generally care more about price than the quality of the cut?
When we were on Greene Ave. we were anchored by people that cared more about reputation and the place they went to. Being around here, we’re seeing people who care about price as well as quality. It’s about finding a tricky balance where we don’t sell ourselves short by increasing our quality and decreasing our prices. We have to be careful because once you go that route it’s very difficult to come back. We don’t want to do fast growth, we want to do steady growth and long term growth. That said, on Greene we had a unilaterally high end price range, but now we have a junior stylist and an intermediary stylist. The price you pay comes with the experience that you’re getting. We’ve opened our price point to accept a different customer base. What we’ve learned in the last nine years is we have to change with the ever-changing market place.
How did you get into hair styling? Did you always feel you had a knack for hair?
No. I had an artistic constitution, but to be honest my brother was a stronger artist than I was. He would sketch freehand very well from memory and I used to copy great. When i was younger I would pull out pictures from magazines and put them up in my room or in frames. I kind of thought I would’ve navigated towards fashion styling, but at 21 I took a summer job at a salon and it allowed me to assist someone that I really admired. I was washing hair, passing the broom – the dirty jobs for two years, and I loved it. I worked with one of the top stylists in the city by pure accident. He passed away from AIDS, but while I worked with him, my career mimicked his career because he would do fashion shoots, hair and makeup in the salon, out of the salon, he was always travelling. He made a great living from it. My biggest concern was that I wouldn’t be able to make a living out of it; I was studying psychology at the time. It’s not something I chose, it’s something I happened to fall into. I don’t think I’m good at it, I think I’m always trying to be better at it. My philosophy is when you get something, that’s when you should stop doing it. You need to be a tough critic of yourself.

What’s your favourite and least favourite part of your job?
The running a business aspect is my least favourite, and since we’re a small business it’s very hands-on. What comes to mind as my favourite is doing your hair and makeup for your party. That was one of my favourite moments. I’ve got moments like that, that kind of work really well. You love the customer, they come with a great idea, they have the dress, and you’re motivated, and it comes together and works out really well. Then the person comes back and says it was great and you’re like okay, now I understand why I do it. Those moments are few and far between. Then you have moments when you’re late and the customer’s pissed off, and your brain’s on something else and you make a mistake. That happens and more attention is called to those things then when a moment goes right. Very few people call you back and say it was great.

But if they come back that means it was great, no?
The advantage and disadvantage of this business is you’re only as good as your last work – your history has no relevance. You tend to think that when a customer makes a decision she’ll factor in the 10 years of good service, but you piss her off in the right way once and her decision won’t be based on the history but on the last time you pissed her off.
Are there any hairdressers that inspire you?
There are a ton of people that I research. Orlando Pita is one of my favourites because he takes hair to another level. It’s all organic for him, it’s painting, it’s sculpting, it’s creating. This particular guy is always trying to push the envelope and he’s a strong, strong influence in the marketplace. Hair is a bit like fashion in the sense that some key guys put forth trends and then it gets diffused in the marketplace, or it gets tagged onto the fashion shows, and that gets diffused in the media and from there that’s where we take our inspiration.

For contact information, services and prices visit www.nuda-online.com

I Love Lawrence

~ valsbitsandbites ~ 1 Comment
Not one to keep my mouth shut when a good thing comes along (unless it’s a designer sample sale and we’re the same size), I’ve decided to tell you just how much I enjoyed my meal at Lawrence Friday night. I had been once before in February, shortly after it had opened, and I was thoroughly impressed. To make sure it wasn’t just the novelty talking and Lawrence is indeed the real deal, and cuz I was craving some luxurious comfort food, I returned.
One of my favourite dishes EVER is fried soft shell crab. When it’s done right, like at Milos, it’s perfection, but unfortunately for me it often comes out tasting overly chewy, bland, or worse – soapy (strange, but true). At Lawrence, the fried soft shell crab was paired with radish and aioli ($15), a combination that sounded somewhat odd, but was everything but. The crunchiness of the radish played up the crunchiness of the scrumptious crab, while the zesty aioli added the exclamation point. The heirloom tomato, bread, and freshly marinated anchovy salad ($12) was equally memorable. I always say (yes, I quote myself), that there’s nothing better than a good tomato, and nothing worse than a bad tomato, and this salad was a case of GREAT tomato. 
Soft shell crab with radish and aioli
As my main I had a sirloin steak with turnips, dandelions and parsley ($28). Perfectly cooked, the meat was top notch. The turnips were a nice touch, and I liked how the parsley was served as a puree atop the steak. I did not, however, care for the tough dandelions – not worth the chewing effort. My friend also praised her roast striped bass accompanied by bass, leeks, carrots and smoked sausage ($25). Her comment about Lawrence providing a much needed breath of fresh air to the salmon tartar/beet and goat cheese salad laden Montreal restaurant scene, was also spot on. And that’s not having tried the grilled ox tongue (FYI the menu changes daily and is posted on Twitter)! For dessert, we opted for the strawberry and rhubarb shortcake ($7), that definitely goes down as one of the best I’ve ever devoured. 
Sirloin steak with turnips, parsley and dandelions
Last, but not least, I have to applaud Lawrence for nailing the gourmet food in a laid-back, unpretentious environment combo with such aplomb. Reminded me of another great restaurant, Tuck Shop. And kudos to the staff for treating me, and my equally young looking friend just as well as the more “adult” looking table beside ours. Can’t wait to try their brunch! 
Strawberry and rhubarb shortcake. Don’t you love the homey plates? 

Delicious downtown vegan resto is organic too

~ valsbitsandbites ~ 2 Comments

Success: I’ve found the perfect downtown Montreal lunch spot. It’s a shame it’s taken me this long, however, as La Panthère Verte, a casual, organic vegen resto, has been under my nose since it opened right next to Crudessence on Mackay St., almost a year ago (their other location is on St. Viateur). I knew of its existence of course, but I made the rookie mistake of assuming it wasn’t worth trying since it always appeared empty, whereas next door, people were pilling in for overpriced, albeit inventive and generally tasty, raw, vegan fare. I also knew Panthère Verte‘s speciality is falafel, and as fellow falafel fiends will tell you, a craving for fried chickpea balls is tough to quell. So there I was last Friday afternoon, and Tuesday afternoon…

The healthy man’s falafel 
For starters, the place was packed and I mean PACKED. Nevertheless, the small staff managed to be quick and friendly; taking people’s orders and calling out their name’s as their food emerged beautifully arranged from the open kitchen. The cashier taking orders was cute as a button, and seemed to be on a first name basis with the clients (regulars are always a good sign!). Plopping myself on a wooden chair, at a table designed to look like a tree-trunk (Panthère Verte’s decor is Tarzan chic), I bit into my whole-wheat falafel pita ($5.99). Unlike the ubiquitous fast-food version of this dish, this one tasted healthy. I attribute this to the crispy, yet lightly fried falafal balls, as well as to the pita’s fillings: pickles, cucumber, shredded lettuce, carrots and alfalfa sprouts (a.k.a. stuff that’s good for you). No wonder owner Haim Shoham was recently quoted in The Gazette saying falafal is his passion. And who would’ve thought opting to add a salad to my pita (+$5), would be the best decision I’ve made in a LONG time. Not only did it get me an organic sparkling lemonade (sweet!), but the salad was no ordinary salad. A who’s who of healthy ingredients gathered to make this dish, that included: carrot, quinoa, beets, sunflower seeds, arugula, asparagus, chickpeas, red and yellow peppers, sweet potato and cauliflower (I’m exhausted already). Topped with a zesty house dressing, this was the real deal.
The salad that has EVERYTHING
Much like the best things in life, Panthère Verte‘s menu is simple. Apart from the falafel pita and salad, there’s a daily soup, a dish of the day, a hummus plate, a tofu BBQ burger, a tempeh burger and a veggie burger. There’s also a plethora of fresh smoothies and juices (beet, carrot, apple and ginger anyone?). On Tuesday, the daily dish happened to be one of my all-time favs: chilli with brown rice ($10). Served with a green salad and pita, this was healthy comfort food at its finest.

At Panthère Verte, all the ingredients are organic, and when possible local. Plus, recycling and composting is a big part of their ethos, and there are designated slots for both. If you work, live or go to school in the area, you have no excuse not to try this spot and if you don’t – it’s worth the trip.

Side note: Panthère Verte is open weekdays till 9:00 p.m., so it can be a great dinner option too. On Saturday’s they’re open till 5:00 p.m. and Sundays they’re closed.  
Chille

A crack at Fabergé

~ valsbitsandbites ~ 1 Comment
It saddens me that my second post is pessimistic yet again, but why blog if you can’t be brutally honest? Today’s disappointment took place at Fabergé, a hip breakfast spot in the Mile-End that received top marks from me a little less than a year ago in Val’s Bites. My sister had bought two Living Social coupons there, and today we went to redeem the second one. She used the first one a few weeks ago, and left feeling pretty let down given my extensive praise of the place. Thinking it was just an “off day”, she brought me along today.
Alas, a fluke it was not. Perhaps they felt they didn’t have to “try” with us because we disclosed our coupon immediately and were getting our lunch half off? That, however, completely defeats the purpose of agreeing to partner with a coupon site, since the goal is to gain repeat customers who will recommend your business to all of their friends, or better yet ­– will write positively about it online.
The first alarm bell went off when I was informed they were out of grapefruits. Seriously? You serve breakfast and breakfast only, every day till 4 p.m. The second bell went up several decibels, when my egg-white omelet with spinach, chopped tomatoes and feta, appeared as a regular omelet with spinach, caramelized onions, feta and yellow peppers. Did I mention the restaurant was virtually empty? Meanwhile, the accompanying potatoes were undercooked and covered in paprika. Paprika, really? Across the table, my sister’s grilled-cheese was lacking in the “grilled” department, and either her French fries looked unappetizing, or I’ve suddenly developed self-control. Something tells me it’s the former. A Fabergé egg is something truly special, but today the restaurant failed to live up to its namesake. Hopefully the team will get crackin’ and Fabergé’s luster will be restored. 
Faberge’s house speciality: Eggs In a Nest featuring two fried eggs nestled in a hole carved out of baked cheese bread. (Taken October ’10 when everything was delish) 

Montreal Sushi Crisis Part I

~ valsbitsandbites ~ 3 Comments

For my inaugural blog post, I have decided to address a cause that’s dear to my heart – and stomach: the Montreal Sushi Crisis. The problem is as follows: our gourmet city is severely lacking in sushi that is both high in quality and affordable. This befuddles me, as there is no shortage of excellent chefs and fresh seafood in town. Anyone heard of La Mer Fish Market? The optimist in me wants to believe such a calamity can in fact be averted, and would like to affix a “pending” in front of “Montreal”, but recent experiences have been ominous.

Before I outline evidence to support my crisis theory, I would like to point out that Montreal has been blessed with at least one (to my knowledge) phenomenal Japanese/sushi restaurant. Situated on swanky Laurier St., Jun I’s selection of sushi, sashimi, appetizers and mains is as good – if not better – than some of New York’s finest establishments like Nobu, Sushi of Gari and Sushi Yasuda. The sashimi for two appetizer featuring five varieties of raw fish (including organic salmon!), each accompanied by a complimentary sauce, is edible gold thanks to the freshness of the fish and the flavour intense sauces. And it’s a crime to go without trying the Funny Maki roll. I don’t know if it’s the special sauce atop the roll, the fact it’s served warm, the combination of fried red tuna, green onion, avocado, white fish, and spicy salmon, or all the above (likely) – but the sensation is best described as a party in your mouth. Plus, the service is flawless and the ambiance casual with a drop of up-scale, making it the perfect destination for a date, Saturday night, or a birthday celebration. I write this partly because Jun I doesn’t exactly fall into the affordable category. Therefore, while it’s amazing, it does little to solve the dilemma at hand. To illustrate, five pieces of soft shell crab maki will set you back $14, while at Mikado up the street, it’s $8.60 for four pieces. 
The one and only Funny Maki roll at Jun I

Speaking of Mikado, I used to be a fan of their Monkland and Laurier locations (I have yet to try their St. Denis outlet), but the last two times I’ve eaten at both were major disappointments. If the raw fish in a maki roll lacks that ineffable fresh taste, then no amount of “exotic” fruits, tempura flakes, or sauce can salvage it, and the same goes without saying for sushi/sashimi. What’s more, Mikado falls on the pricier side of the affordability scale, meaning there is no excuse for lackluster fish.

Sho-dan on Metcalfe is in a similar price bracket as Mikado, and while I haven’t been in over a year (things change quickly in the restaurant world), I don’t remember being particularly impressed with the fare, nor the bill at the end. Once again, the optimist in me wants to give Shodan another shot, while the pessimist says to shell out the extra $10-15 and splurge on Jun I. Given the current state of affairs, the optimist may win this one.

All that being said, the greatest indicator that we are indeed in a crisis of epic proportions has been the decline of my go-to casual sushi restaurant Bishoku. The magic of Bishoku always lay in its affordable prices and homey atmosphere; the waitresses remembered your order, the chefs would cater to your whims (I want avocado in my spicy salmon roll and no tempura in the kamikaze kind of thing), and you could sit back, relax, and be out the door in time for the puck to drop at the neighboring Bell Centre. Of course the sushi was always tiptop and the apps and mains delicious, albeit uninventive. Bishoku’s lunch specials are also a force to be reckoned with – for $15 (taxes and tip included) you can get 12 pieces of maki, 1 hand-roll, soup, salad and dessert. While the specials still exist, a change in ownership and sushi chef has led to slow, unprofessional service, and the food, while still good, has been slightly off. The miso soup was simply too salty, and the rolls a little too mushy. I have been a regular at Bishoku since 2003, but my two experiences there this past July left me with a bad taste in my mouth (no pun intended).

Bishoku lunch special (Maki Combo B)

Yet more proof these times are beleaguered, was a recent visit to Tokyo Sushi Bar in Old Montreal. Never mind that every roll seemed to have showered in tempura flakes, what passed for raw fish (could’ve been a stale jelly bean) surely predated Montreal’s sushi craze – in the ‘90’s.  

More a take-out place than a restaurant, don’t get me started on the travesty that is the Sushi Shop chain. Suffice to say it took nearly breaking a tooth on an avocado for me to never step foot in there again. Oh, and how come every roll tastes so sweet?

The good news (it does exist!) is after being closed for renovations, 5 Saisons Sushi has reopened. A BYOW, I wrote this place up for Val’s Bites almost two years ago, and every time I’ve been back since, I’ve been pleasantly surprised by the bang for buck ratio. Also, my parents’ buddies at La Mer Fish Market, have been touting the virtues of Bistro Isakaya, a no frills Japanese spot on Parc Ave. The chef/owner is from Japan, and they know first-hand that he only buys the best stuff. It’s on my to-try list, along with Ginger, Sushi Yu Mi, Oishi Sushi and Kaizen (might be too $$). Somewhat apprehensive, I’ve heard good things about all the aforementioned restos from foodies I trust. Apparently Ginger is quite the “scene”, a.k.a. I have to do my hair before going. I’ll also return to Bishoku (fingers crossed), 5 Saisons and Shodan. I suppose I’m more of an optimist than anticipated. Before Montreal Sushi Crisis Part II is posted, I suggest you start saving and treat yourself, or someone you really like with a meal at Jun I. And don’t forget to comment and suggest places for me to try! 
Red Line roll at 5 Saisons with red tuna, mango, tobiko, fried onion and crab stick in soya bean leaf.