I've spent far too many office hours lost in the Montreal CH threads already! That's a testament to the hospitality and helpfulness of the natives, no doubt, that there's so many threads to read.
I have a couple of specific questions:
1. We're staying near Bell Centre 4 nights in late October. Taking the train up from NYC so it's likely to a be late dinner first night after a long train trip. Where can we eat in the hotel's environ that is not too dear, easy going and big portions.
2. Besides Dominion, we don't have a plan for a touristic history sort of place. Any others that are worth the effort?
3. I have some poutine recs but no good bistro fare sort of places. We are hoping to use our college French as much as possible since we both learned it but never get a chance to use it in SoCal. What we also do not have in SoCal is basic good French places that ordinary working people who like to eat well go to. It's always considered 'fancy' and the tariffs reflect. It's always special occasion food. We would like to eat where locals go for an ordinary good weekday dinner, even if it is outside of central city We'll probably be driving up to Quebec City for the day so something enroute would be good for the ride back unless there is something in QC that fits.
4. SInce we are a gay couple, we'll probably be hanging around somewhat at Rue St. Catherine. Is there any place there to rec? The norm in the U.S. is that the restaurants in gay ghettos are a mediocre ripoff. Hang up a pink triangle and bring on the 12 dollar bland turkey burger. Hoping that Montreal's gay area might be different.
Fianlly, the posts here for tourists have really been lovely to read. I used to be a cook by trade and my favorite places to eat when I travel are where locals go to take a night off from cooking, which is how I choose my regular places here in So Cal. I figure that if I can make it better at home, why pay more except for convenience?Also, high cost 'innovative' cooking is not how I spend my leisure dollars, though I understand it's value to others who do.
But good duck confit, boudin blanc, terrine, herring? Totally worth it on the cost vs. home cooking labor ratio!
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