My foodie adventures were limited to New York and Montreal in 2016.
In Montreal, Hoogan and Beaufort started the year on a high note (my first two meals), but my third visit impressed less, which is also what happened at my long time favourite pizzeria in town, Bottega. I did not care for my meals at Le Fantome , Yakitori Otto and Tiradito, all regarded as great restaurants by our local food journalists and most local food bloggers. Hvor (in my current top 3 in Montreal) and Marconi were my two preferred local restaurants in 2016. I also enjoyed some genuine ethnic food at Petite Ya Quartier (Congolese), Casse croute Notre Dame (Haitian) and Hot Africa (Pan African).
I did spend plenty of time eating in New York in 2016. One highlight was the superb savory dishes at the River Cafe (located in Brooklyn, near the Brooklyn bridge), a restaurant widely known as a romantic destination but which savory french gourmet dishes happen to be as memorable. I ate at Atelier Joel Robuchon Montreal in January 2017 and in comparison, the French based gourmet food (the savoury dishes, not the desserts) at the RC had the edge. And I swear it is not romance that influenced my impression of the RC. New York has it all, so I took advantage of its varied food offerings and tried different types of cuisines. One of them is yakitori (Japanese gastro pub), which is well represented in New York, but the yakitoriya that stands out is the 1 star Michelin Torishin, which fed me with some of the best yakitori food to be found in North America, alas they had, on the day of my visit, two employees whose “exploits” would have led to the immediate demotion of their sole Michelin star if I was an inspector of Michelin. All I wanted when I was at Torishin was to build a wall between those two dudes and myself and have Torishin paying for it. The account of my meal at Torishin can be perused here. New York is also the mecca of North American steakhouses and after trying some of their best steakhouses (Bull & Bear Prime Steakhouse, Peter Luger, Del Frisco’s double Eagle, Strip House), I have to say that for my taste, the steak I had at Wolfgang’s steakhouse Park Avenue‘s matches the sort of steak I like (essentially because they dry age their steaks and season it the way I like it), with true Chefs instead of just some dudes hired to flip their steaks on the broiler, the service starting really well but ending poorly. While reading online reviews on their various New York locations, I noticed that many people complained about the exact same poor service I have experience at the end of my meal (basically, the waitstaff disappearing once the food is served). So, I will go back and adapt (by, as example, asking for a bottle of water so that you do not have to wake up and try finding a waiter when you need water, etc) to what seem to be common at some of the WS NYC locations, which a diner should not bother about at a restaurant, especially given the pricetag of your bill at this kind of steakhouse, I will admit. But for now, no other steakhouse in NYC has fed me with a steak that is dry aged and tasting like the one at WS (apart Peter Luger, but WS offers a greater variety of starters, main courses and desserts). Of course, you can also find some great service at a pricey restaurant in New York, as proven by my meal at Marea which is a superb Italian restaurant by North American standards but could be even better with meat, poultry and vegetables coming straight from Italy. I am usually a locavore, but in the case of Marea, the produce from Italy is what they were missing during my meal there. Another good finding was La Caye, as great as a Haitian restaurant can be in North America, but a restaurant that badly needs to start serving some dazzling cocktails to be a perfect caribbean restaurant. Jordan’s lobster dock in Brooklyn is another place I would highly recommend: nothing fancy here, as it is basically a seafood shack, but I have not found a better seafood shack in New York up to now.