free counter
World

Where you can Eat in Montreal: Provincial Quebecois Cuisine, Ramen, Delicious Seafood


Boom Js Cuisine

My team at Marconi flocks to Pointe-Saint-Charles for chef-owner Jermaine Wallaces beloved jerk chickencooked on a drum Wallace imported from Kingstonas well as his tender goat curry, braised oxtails, and freshly squeezed juices. Bring your feast to Parc Le Ber outside and revel in with a gentle breeze from the St. Lawrence River.


Photograph by Alexi Hobbs

Umami Ramen & Izakaya

Chef Cdric Charron makes just as much as he is able to from scratch at his vegan ramen shop in Rosemont: ramen noodles, tofu from Quebecois soybeans, and a broth of kombu, shiitake, and roasted onions. Everything results in flavorful ramen distinct from others Ive had, meat-based or not. Obtain the tantanmen and dont miss the sides, like tofu agedashi featuring that housemade tofu. Before cooking in kitchens in Montreal and Japans Akita prefecture, Charron worked as a cinema technician, which is why the restaurant assumes a candlight, cozy-cool vibe through the night.


Moccione

Chef Luca Cianciulli and his business partner and wife, Maxime Landry, have created the prototypical neighborhood restaurant in Villeray with a menu focused on Italian comfort classics. Molly and I took our son to Moccione when he was only five days old, and we still anticipate family dinners on the terrace. We love the durum-wheat pastas and order the arancini and Bolognese each and every time.

Read More

Related Articles

Leave a Reply

Your email address will not be published.

Back to top button

Adblock Detected

Please consider supporting us by disabling your ad blocker