Posts Tagged ‘sorbillo pizzeria nyc’

Welcoming this new  year with an overwiew of the highs and lows of my 2016/2017 foodie adventures:

The best  meals of 2016/2017:
Le Coucou (NYC), Sushi Azabu (NYC), Dons Bogam (NYC) , Hvor (Montreal) — but Chef S’Arto Chartier-Otis does not work there anymore, Ichimura (NYC) but Chef Ichimura does not work there anymore,
Nozy (Montreal), Cocoro (Montreal), Argo (Fira), TO Ouzeri (Fira), Old Tavern of Psaras (Athens), Mere Michel (Montreal), Kelsey & Kim’s southern cafe (Atlantic City), Junior’s (Brooklyn), Jordan’s lobster dock (Brooklyn), The River Café (Brooklyn), La Caye (Brooklyn),  The steak at Wolfgang steakhouse Park Avenue (NYC)

The most memorable food items of 2016/2017:
1.Le Gâteau Mollet du Marquis de Béchamel et la Glace Fondue à la Rhubarbe (Pres d’Eugenie)
Wall of fame material.
2.Rutabaga fettucine, black truffles, hazelnut butter, mimolette cheese (Hvor, Montreal) – Lifetime achievement award!!!
3.Roasted pineapple (Le Coucou) –
They all say they can make it. In reality, few, very few can pull out some roasted pineapple of this quality.

My GO-TO places:

La Frite à Brigitte (Vaudreuil-Dorion). When I discovered Quebecois classic food, I was filled with awe. Simple French-based food but full of dazzling flavors. Quebecois people have an awesome palate. They have glorious food items like the Poutine. French fries, gravy, cheese curds. Sounds straightforward, right? Perhaps, but Poutine is one of the best inventions of all times. It is so tasty, so well thought, so great. La Frite à Brigitte is currently my GO-TO place for their superb poutine . I keep going there for more. La Frite à Brigitte Addr: 347 Boulevard Harwood, Vaudreuil-Dorion, QC Phone: (450) 510-5151. My other GO-TO place in Montreal is Reuben’s Deli & Steakhouse. I never tried any steak there, but their delis are some of the most refined and better executed of this globe. They seem to pull off great things after great things at Reuben’s: some of the best strawberry cheesecakes in town, the best sliders I ever had in Montreal, etc. I am not implying that it is the restaurant of the century, but at whatever it does, it consistently  outshines its competitors.  Reuben’s Addr: 1116 Sainte-Catherine W. Montreal, Qc Phone: 514-866-1029. My other go-to places in  Montreal: Gyu-Kaku, the current best local table top bbq grill restaurant, Escondite (the best local tacos and tequila bar),  Panama, my preferred Greek eatery in town, as well Loukouman Addr: 522 Jarry Ouest Montréal, Québec, H3N-1E9 Phone: 514-272-5272  (indeed, some of the best loukoumades in town eventhough they do not use the pricey honey that I am usually fond of, but regardless, they are as fine as you will get them in town, better than the ones of Mr Puffs, most Greeks will tell you, and that is what I think,  too).  I also tried   Souvlaki Bar (the one in Laval) as well as the Marathon that is at 3313 Boulevard des Sources, Dollard-des-Ormeaux (the Marathon in Laval is disappointing) and both were good by Montreal Souvlaki Chain eateries (food cooked to order, the pork souvlaki as tender and meaty as it should, the ingredients are fine). Talking about Greek eateries  in Montreal, I had some of the best pork souvlaki in Montreal around 25  years ago at a place called Marvens in Parc Extension. Marvens used to also serve one of the very best homemade sauce, their special sauce boasting a light orange hue. Remembering how great it used to be, I went back this past summer and I am saddened  to submit that Marvens’s star  has faded: the special sauce is so sour, nowadays, that it made the food almost inedible. Inedible is also how I would describe the once stellar pork souvlaki which consistency is nowadays dry and tough. People who knew Marvens 25 years ago will be in serious shock.   An all-time GO-TO restaurant in Montreal is Lucca. Lucca used to dazzle a bit more in  the past, but it remains, years later, my preferred trattoria in Montreal. It is Cozy, so Italian, and those in the know will concede…Lucca is still the ‘Special One’!. I am also a big fan of Jordan’s lobster dock (Brooklyn) that I never fail to visit every time I find myself in New York. Their seafood is so popular that it is even exported to Canada. This is the best seafood shack of  New York city. Jordan’s lobster dock 3165 Harkness Ave, Sheepshead Bay – Brooklyn, NY 11235 United States; Phone number (718) 934-6300; URL: http://www.jordanslobster.com .

The best food items of 2016/2017:
1.Mustard ice cream, grilled leavened bread, green tomatoes (Hvor, Montreal) – WOW!
2.Carpaccio of Quebec’s lamb, grated prosciutto (Hvor, Montreal) – You die  and are resurrected just for that!
3.Braised oxtail / potatoes (Le Coucou, NYC) – Even a 3 star Classic French Michelin restaurant in France would be J*E*A*L*O*U*S!!
4. Sea eel (anago) nigiri (Ichimura,NYC) – I thought this nigiri was  flown in straight from one of the best sushiyas of Tokyo!!
5.Langue de boeuf/ pommes/arachides/vinaigrette gingembre (Marconi, Montreal) – Ok, my life did not feel shattered, but damn ..that was GOOD!!!!!!!!!!!!!!
6. The ramen at Cocoro (Montreal) – SLURP! …because, in the ramenya world,  that is the way to show how enchanted you were, about your ramen!
7. Grilled goat at Petite Ya quartier (Mtl) – With flavors like these….Oh you, Mother Africa, you make it impossible …. to stop loving you!

-The LOWS:
-The oysters at Docks Oyster House (Atlantic city)
-All the food at Vizantino taverna (Athens)
-My meal at Miss Favela (Brooklyn)

The reviews that you have perused the most in 2017: The review on Montreal steakhouses is the one that you keep favoring the most year after year.  It is an old review, dating back to  2013. Definitely not the review that I was expecting  to captivate any attention  on this blog, but somehow you like it.  At some point I did consider removing all posts of more than a year on this blog, as they become irrelevant,  but it would be a  nonsense to do so (I never saw a food blogger proceeding that way). The second most popular review was the one on Sushi Sawada (Tokyo). I am glad to see that you were interested by that review as it proves one thing: people are, sometimes, more interested by the content of a review, the technical aspect of the food that  lies before them (is it well conceived, does it respect the fundamentals of good cooking, you know…the right texture, the right temperature, etc) , rather than food porn (sexy instagram-esque pictures —  I was ready to shoot the pictures, actually, but we have got to respect the rules of a house, which, in the case of Sawada, forbids photo taking to normal diners). The 3rd most popular posts are  the ones on Dons de la Nature(Tokyo) and this post I wrote on Gault Millau Montreal/Yakitori Otto/Bombay Mahal Tali/Chez Jano.

4th most popular post, among you – The review on Argo (Fira) as well as the one on Kam Fung (Montreal)
5th  – L’Arpege (Paris)
6th – Ishikawa (Tokyo)
7th – Nice  (Cote d’Azur)
8th – Sushi Oono (Tokyo)
9th – Kanbai (Montreal)

This  web blog’s main intent is to cater to some close foodies with whom I share information about places where to dine at.  In the process, it benefits to the rest of the web as well – obviously. It is also an opportunity to have a firm  idea of how the information on the web is manipulated by many  individuals of the restaurant world (expecting otherwise would be utterly naive … ): although I was pleasantly surprised by the considerable amount of hits on the 9 posts I have just mentioned above (numbers that could almost rival those web sites that have a PR machine behind them — certainly a surprise for a web site that is anonymous like mine), it is clear that some  restaurants around the globe are paying the search engines to filter what can be found on them. That makes sense as it is all about business, protecting business, masquerading their failures as success, etc, and it takes a non restaurant-friendly source like the current  blog to remind you of that. Apparently, based on the wordpress stats of this blog,   you do  not care  for some of the very best restaurants of this globe …  Trattoria Vecchia Roma offers some of the best Traditional Cucina Romana in the world.  Sushi Azabu, Ichimura (New York) are some of the best sushiyas outside of Japan. Le Coucou (New York), one of the best French restaurants outside of France. Dons Bogam  (New York), one of the best Korean BBQ outside of South Korea.  Le Casse Noix (Paris),  has some of the best  riz au lait and Ile flottante in the world. Readers of this blog could not care less. Yeah, yeah, yeah…I believe that    truely exists.  Lol…a nonsense as those restaurants are some of the most popular of this planet…

Paris lost one of its best classic French restaurants (Moissonier) –  Moissonier , which  had  the best French pike quenelles as well as rice cake  of Paris, did close this summer. Paris will never be the same without  this restaurant which served classic French food from Lyon and Franche-Comté as remarkable as the impressive resume of its Chef (an Ex sous Chef of culinary legends such as Alain Senderens, The Troisgros family). Certainly  the sign that people, nowadays, are more interested by hype rather than substance: the closure of this restaurant did not make the headlines…  Moissonnier Addr: 28, rue des Fossés Saint-Bernard, Paris, Phone: 01 43 29 87 65

My special journey in Fontjoncouse – According to the Michelin guide, their 3 star restaurants “worth a special journey”.  L’Auberge du Vieux Puits in Fontjoncouse is a 3 star Michelin restaurant that is considered as one of the very best French restaurants in the world by those in the know. I had lunch and dinner there. You will find more, about my meals at L’Auberge du Vieux Puits, here.

A stopover in Northern Catalonia’s Perpinyà  – At approximately 60 kms away from Fontjoncouse, you will find   Perpignan. Northern Catalonia was Spanish, then became French in 1659. It is an area that the French call Pyrénées-Orientales.  In Perpignan, I tried Le Divil which was recently credited with the title of the best restaurant for meats in France by Internationally acclaimed  steak expert Franck Ribière of the movie ‘Steak Revolution‘  (click here for that review) .

I was born to the sound of the sea waves hitting the rocks – It is magical. It really is, because all your life you remember the smell of that sea, the noise of the waves hitting those rocks and the treasure you sometimes found on those rocks. On those rocks, there were ..oftently..oysters! One of the ‘gemstones’ of the sea.  Decades later, oysters do not stop to fascinate me. While in Southern France, I had another opportunity to flirt with them, once again. This time, they were in one of France’s most important destinations of oysters, Leucate. Leucate is a commune in the department of Aude, a department with some of France’s most picturesque communes (Peyriac-de-Mer, one of its communes, has the potential to leave the most in awe). Most part of Leucate is composed of swathes of  beautiful landscapes (beaches, blue waters, the sea, the mountains).  Unexpectedly, the oysters ..those jewels of the sea…well, it is in the less pretty part of Leucate that you will find them. An area called Le Grau de Leucate where less than 30 oyster stands are offering the local Cap Leucate oyster. An hour away from Leucate, I had  the opportunity to taste some  dazzling oysters in Bouzigues which is located on the northern side of  the  Étang de Thau (famous for its oysters). In Perpignan, I pursued with the spéciale de claire and pousses en claire of Alain Laugier Goulevant from Marennes-Oléron and  I feasted on some  cupped (creuses) Prat-Ar-coum  oysters  as well as some Aber-Vrach flat (plates)  oysters  of  Yvon Madec at the  seafood restaurant 7 ème Vague Boniface .  I also found some of my preferred oysters of France, Yves Papin ‘s bivalves, in Perpignan.  All world class oysters.

 

Cannot wait to try world famed Sorbillo Pizza in New York – New Yorkers, those lucky bastards! Lol. They attract the best of the best! Sushi Saito (Tokyo) is the current best sushiya in the world. Guess what… they had one of their Chefs who was ready to go working abroad, but it had to be ..guess where…in NYC, of course (Chef Shion Uino now working  at Sushi Amane at Mifune ). You remember the legendary Jiro, of Jiro Dreams? Well, that is not ‘new’ news anymore, but his apprentice  Nakazawa (one of the main characters of the movie Jiro Dreams) is ..guess where? Examples of great Chefs attracted by New York are endless (Ferran Adria, Joel Robuchon, Alain Ducasse, Rene Redzepi, Massimo Bottura, Enrique Olvera), with the latest being Legendary Neapolitan Pizzaiolo Gino Sorbillo. I have long been fascinated by Pizze, particularly the Neapolitan Pizza. Actually, my next major ‘foodie’ project is to spend 3 months in Naples and review every single of their Pizza shops (a bit like what this guy did, many years ago, but I will stick to Naples, world’s ‘temple’ of the Neapolitan Pizza).  It took me a while to be prepared for this project: first, I wanted to spend years tasting all sort of Neapolitan pizze, understanding  the techniques, the ingredients, etc. I did that for the past 20 years and do, consequently, nowadays, feel ready for the last step before visiting all the Pizza shops of Napoli:  doing an apprenticeship at 3 of the best Pizza shops of Napoli. This will not be easy, perhaps even impossible, but where there is a will, there is a way!  If that happens, the 3 shops will not be reviewed  (I am a bit ‘old school’ about this, and do have nothing against those who think otherwise — I mean we are in an era where most critics do not care about such details — but I insist on never reviewing establishments that I am familiar with), but revealed, of course  (I would like the relevant blog to feature videos of what I am learning at those shops, as well as detailed written  accounts of my journey as an apprentice pizzaiolo in Napoli) .  In the meantime, Sorbillo NYC, here I come !  Zia Esterina Sorbillo  334 Bowery Street at Bond Street, NYC Phone: (646) 678-3392 Facebook: https://www.facebook.com/SorbilloNYC/

The GREATEST CHEFS of the globe – My generation was gifted with some of the most talented Chefs of all time. One of them was Jacques Maximin. Chef Maximin  has inspired legends such as Ferran Adria as well as highly regarded Chefs like  Franck Cerutti, Christophe Moret or Bruno Cirino. Nowadays, he is not an active Chef anymore. He stood out for his impressive creativity. Oftently, he was able to create, with limited time, what many of the  other legendary  Chefs would, sometimes,  take ages to achieve. Perhaps the culinary Genius who had the more wit, the best natural instinct when it came to Classic French cuisine:

 

New York City’s Michelin Stars for 2018  –  I do not understand the Michelin guide (yeah, I know, it is trendy to say so, in the anti-Michelin circles, but it is NOT better in the anti-Michelin world, neither! ) on one hand, you have plenty of Japanese restaurants in NYC  that are awarded stars, and deservedly so… because, yep, truth be told,  we are talking about hard working people, proud of their craft rather than a bunch of money hungry bums disguised as restaurateurs as widely seen elsewhere in some other supposedly food cities. But then, why demoting Jean-Georges? I do  oftently visit  NYC and do know Jean-Georges well  and there is no difference between  Jean-Georges  in its current form Vs the one of the other years. Same for Daniel, btw! Is it, because Michelin, came to the conclusion that they should  not have been awarded  3 stars in the first place? Well, if that is the reason, then dear Michelin, you should have thought about that…in the first place! Is it because both Jean-Georges and Daniel do not have the “grandiose’ looks and feel of   3 star Michelin restaurants  like Per Se and  Eleven Madison Park? The special ‘cachet’ of Masa? I am sure NOT,   as Michelin does not have a  limited vision  of what the restaurant world should be about: to the contrary of what the anti-Michelin lobby is trying to sell to us, you do not have 1 type of restaurant that Michelin favors. Michelin stars were awarded to plenty of restaurants that do, actually, fit the mold of its competitors and detractors  — for example, L’Arpège and L’Astrance in Paris, which are restaurants that Michelin competitors  such as Le Fooding and  San Pellegrino top 50 restaurants do regard as ‘non-Michelin enough’, ‘non-Palace enough’. Well, in reality, both L’Arpège and L’Astrance have … 3 Michelin stars! Examples like those abound: MirazurOsteria FrancescanaAsador Etxebarri are  all  San Pellegrino top 50 restaurants ‘bestsellers’. Well, they ALL have  Michelin stars, too!  Business is business…you can “bark”  as loud as you want, but at the end of the day, they are all competing for the same thing! At least, Michelin has managed, up to now, to avoid  laughable  decisions such as marketing  an ordinary restaurant  which best meal is  spaghetti and lobster …. as one of the top 100 best restaurants of the globe! A recent  “exploit” in the world  of  one of  Michelin’s  competitors (if, at least, that was the best spaghetti or the best obster out there, but no..not at all, not even close….Rfaol!).  Back to Michelin NYC 2018… I am not done with it: Torishin, the 1 star Michelin yakitori…can someone tell me how no Michelin inspector ever ran into the mixed bag of a service that did put me off when I was there (as reviewed here). What…??..the bad waiters I met at Torishin are nowhere to be found when the Michelin inspectors do visit Torishin? That mixed service would be BAU at a hole in a wall eatery managed by bums, nothing to do with a Michelin star restaurant!

My next ‘immediate’ foodie project  – It is about time, for me, to take   my passion for food to another level. Cooking since my tender childhood and submitting my palate to all sorts of taste sensations  from all around the globe as well as trying to see what the girls and boys of the restaurant industry were  up to  (the sole reason I enjoyed visiting  restaurants) was useful, for sure. But now, I have seen what I had to and I am more than ready for the next steps: as mentioned earlier on, learning how to perfect the art of the Neapolitan Pizza, in Naples, is one of the next projects that is of interest. That can’t be done right away, though. Therefore, my next immediate foodie project is to focus on pushing taste sensations to dimensions that we are not used to, this side of our sphere. Lately, I have been experimenting a lot with the moringa (pictured above). It is ‘trendy’ , in the western world,  to introduce exotic ingredients in  our vocabulary, therefore the moringa is on everyone’s mind, but what matters to me is how complex, in terms of taste sensations, the moringa is. It is rare, in one single ingredient, to get to experience with a collection of clashing taste sensations like the ones delivered by the moringa. The moringa, on a culinary perspective, …it is a real ‘pain in the butt’, but as with everything that is not ‘easy to deal with’, it leads to interesting opportunities..

May 2018 be joyous, fruitful  for the epicurious in us and above all….DELICIOUS!

 

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I finally paid a visit to a 3 star Michelin restaurant that the best foodie experts of the globe do consider as one of the very best classic French restaurants currently in operation. The experts were right, and Les Prés d’Eugénie fed me with a dessert that pertains to the wall of fame of the best desserts of all times. When you look at the dessert, you do not want to like it. Then, you say…well, it is at my table already, so I may  as well give it a try, and what ensues  is an incredible festive sensation in your mouth. A truely exceptional dessert. Les Prés d’Eugénie was not just about that dessert. It is a true world class restaurant,  a destination. My review here.

The closest airport to Eugénie les Bains (where Les Prés d’Eugénie is situated) is Pau (approx 1hr from Eugénie Les Bains) therefore I stayed there for 1  day. Pau will not do much for you in a way that bigger cities like Bordeaux, Nice, Marseille, Paris or Montpellier will. But if you happen to be in Pau,  the  ‘fun’ part of Pau is the downtown area, a tiny area that you would have visited in less than  3 hrs of walking.  In downtown Pau, the Boulevard des Pyrénées  is famous for its scenic view of the Pyrénées mountains (when it is not cloudy, obviously). Also noteworthy is  a very pretty castle, Le Château de Pau,  and some few  terrace bars nearby. Pau also has some of the best  chocolate, foie gras   and pain baguette of France. In Pau, two  Chefs with  past experience at  Michelin star restaurants did open their casual restaurants: Chef Jean-Pascal Moncassin  at Detours and Chef Nicolas Lormeau at Lou Esberit. Detours was fine, Lou Esberit did not meet my expectations.

Celebrity Neapolitan Pizzaiolo Sorbillo now in New York – As originally announced by Napoli.Repubblica.it  right here. He fought the Camorra in Naples and went on building world’s most popular Neapolitan pizzeria. In Naples, his pizzeria  attracts crowds as impressive as what only rock stars can command. His name is Gino Sorbillo. And as virtually all the greatest artisans  of the foodie world, the first thing he had in mind was to land in the real world-class foodie destination that NYC is. He did it. Just did. Hey NYC, you are a magnet to the best of the best: Ferran Adria, Rene Redzepi, Massimo Bottura, and now Gino Sorbillo. Listen, they say you do not sleep. With all that love, the truth is that you just cannot sleep! Sorbillo NYC, addr: 334 Bowery Street at Bond Street  https://www.facebook.com/SorbilloNYC/

Paul Pairet, the new Prince of Shanghai (China) – There is a saying in French that goes like this “”nul n’est prophète en son pays“”. Paul did not impress in France. Then, he travelled, travelled a lot. When Paul introduced his concept of “psycho-taste”, I recall saying “Pardi… il fume du bon celui-là !”. I mean, a kid would take 1 second to figure that taste and the … “psyche” (psychology and emotions associated with food)…are related. It does not take a genius to figure that out. Furthemore, what Paul is doing nowadays, with all the visual effects during a meal…that is something we saw, time and again, over a decade ago. For sure, Asia seemed to have missed that, when it was trendy, but it remains an old chapter of our contemporary culinary history. Regardless, Paul persevered, and succeeded. He managed to convince the world that ..hey…taste is related to the “psyche” and it is trendy to look at videos and pictures while you are eating. Rfaol. It worked and Paul is now the Prince of Shanghai (3 Michelin stars). Paul, I will never eat at your 3 star Michelin (your concept is just not my cup of tea — when food is amazing, I want to be entertained by its very own amazement, NOT by the superfluous … ), but the world will. And that is what matters most. Ultraviolet,  Address: Waitan, Huangpu, Shanghai, China, 200000 URL: https://uvbypp.cc

3 star Michelin Michel Bras rejects his Michelin stars (as reported here)- This will please those who hate Michelin. Not too sure why you would hate a system based on  something that is purely subjective (assessment of restaurants), unless you have a hidden agenda (fights between competitors, etc). It is one thing to disagree  with a system (I did it in my review of Le Coucou where I suggested that Michelin should stay away from this gem of a destination restaurant, I did it when Gault & Millau launched their guide for Montreal), it is purely and simpy “fishy” when you are obsessed about its termination. Anyways, The Bras are complaining  that the Michelin stars are too much pressure for them. Typical baby crying: when they needed Michelin in their rise to the top, they were everywhere in the medias, very happy to enjoy their fame. The very same fame that helped them expand to Japan. But now that the kid is the king in town, he does not need “Daddy” Michelin anymore. It is so trendy to turn your back to “Daddy” as it will draw more attention on you, hein Michel (actually his son, Sebastien, as the son took over) ?? Michel will always be remembered as the one who did put this restaurant on the map of the culinary world. Sebastien, the one who could not stand the heat. So, Sebastien,  tell us … since you seem to crumble under the incredible hulking pressure of all those stars, will you also ask Michelin Japan to remove the stars of  your restaurant in Japan, too? Be consequent  in your “crumbling” logic, Sebast!

Cocoro is a new Japanese restaurant in Montreal. I ate there twice and could appreciate that their Chef has the Japanese cooking skills we so rarely get — we foodies of Montreal — to appreciate this side of the St laurent river. Also “unusual” is that I suspect that the Chef is a “Jack of all trades” in a way that he seems to cook isakaya, fine dining, ramenya food with the same aplomb.   A rare occurence at restaurants in Montreal. My review here.

 Gyu-Kaku is a  Japanese BBQ (Yakiniku) chain with over 600 locations in Japan as well as abroad. It has now a restaurant  in Montreal on Crescent street, in between Ste Catherine and Rene Levesque (closer to the corner of Ste Catherine). I tried a Gya-Kaku the last time I was in Tokyo, as well as one of  their branches located in NYC. Gyu-Kaku Montreal has a tasteful dark wood / grey walls  interior decor, almost chic for a table top grilling restaurant, but that is standard for a Gyu-Kaku, and superb friendly service. I will go straight to what you need to know:  Gya-Kaku is, in Montreal, the best table top grilling restaurant in town right now. How come? They use the best meat  and the best marinades you will find at a table top grilling restaurant in Montreal. I ordered the Harami miso skirt steak as well as the Bistro hanger steak. Both are  miso-marinated and  will be crowd pleasers. I also ordered the Kalbi short rib, which, for my taste, has always been   less ‘festive’ than the Harami miso skirt steak/Bistro hanger steak, but that is a matter of personal taste (lots of people love it) and again, Gyu-Kaku is offering one of  great quality. Was everything perfect? The chicken karaage was not in the league of Nozy‘s (as explained here, I always keep the comparison “local”, meaning that I compare Japanese food items in Montreal to other Japanese food items in..Montreal) but it was  fine, and  I  am not a fan of  the spicy kalbi ramen.  That said,  a Yakiniku IS a Japanese Bbq restaurant, so if you are going there for ramen, then you may as well start the trend of going to the  hospital to shop for clothes, attend a wedding expecting a birthday party, etc. A nonsense what I just wrote? You are right: it would be a NONSENSE to head to a Yakiniku for your fix of ramen. I hope Gyu-Kaku keeps its Yakiniku in Montreal to the serious Yakiniku level I found on the evening of my visit. This has the potential to work really well as we have an important local community of young Asians in Montreal and Yakiniku is one thing they love. In facts, the Yakiniku was not empty when I was there. Just ensure you know the difference between Japanese Vs Korean BBQ as to avoid inaccurate expectations and , consequently, inaccurate judgement, as well as grossly ignorant statements such as “why should I go to a restaurant to cook my own food”. Gyu-Kaku, Addr: 1255 Crescent St, Montreal. Phone (514) 866-8808