I wrote this after reading that the new Q is serving their meat by sourcing it at Pat Lafrieda in New York..." Please don't tell me that you are not dealing with Quebec suppliers but are giving your business across the border??????"
Adam responded like this...
"Hi Natalie, I appreciate your respect for Quebec-made food products, but we have searched the world for the finest meat EVER, and we found it! Especially with all the Alberta beef problems going on now, we know we made the right decision. We have even recently brought in some Quebec Wagyu, but unfortunately, it was not up to our standards. I assume you know that a steakhouse needs steaks that are abundantly marbled. I invite you to come try a bone-in LaFrieda Kansas Cut and see for yourself!
What do you guys think about this? I would love some farmers to give their opinions...am I just a shit-disturber or do I feel this restaurant should choose locally?