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Montreal: Food, Fun and Shopping
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Montreal continues to intrigue me. This little slice of Europe in North America seems to beckon from so many different travel magazines I crack open. This month, it's Budget Travel.
As a sign of the times, Budget Travel turns to a couple of local Montreal bloggers to introduce its readers to all the best that this city has to offer, broken conveniently down to three categories: Shop, Play, Eat.
While the shopping and playing categories certainly shouldn't be overlooked, the article hones in on that which Montreal is most known for: its restaurants. In fact, My Montreal Is Better Than Yours, is written by two bloggers who run the epicurean-focused site, EndlessBanquet.com. Because, as they explain, Montreal's culinary scene is indeed an endless banquet of foodie delight.
The best part about all of this is that the article appeared in Budget Travel; that means that the suggestions on where to dine won't break the old pocketbook. And, the fact that I won't have to travel all the way to Europe to experience some old world ambiance along with my meal should help matters as well.
Now, all I have to do is get myself there. In the meantime, I'll be stashing this article away in my Montreal To Do file.
(photo via Catherine Hine on Flickr)
Filed under: Food and Drink, Canada
Reader Comments (Page 1 of 1)
Teppo Apr 28th 2008 1:39AM
A beautiful city such as Montreal and the only comment has to do with The Food?
Decent food can be found anywhere if you look hard enough. Okay, maybe not Rwanda or Calcutta, but still...
Montreal? The first thing I think of is its beautiful architecture. Also, who could visit Montreal and not visit the majestic and historic Basilica of Sainte-Anne-de-Beaupré, the church of Miracles?
Just saying: If it's good food I'm after, I can find it without traveling to Quebec.
Cooking and Serving Maine Lobster Mar 16th 2009 4:04AM
Fill a large pot with 1 quart of water. Add 2 tbsp. sale and bring to a boil. Put lobster (s) in head first. Bring water back to boil. Lower heat, cover,and simmer.
Cooking Times
1 1/4 lb. Lobster (feeds 1) 12 minutes
1 1/2-2 lb. lobster (feeds 1) 16 minutes
2 1/2 - 31/2 lb. lobsters (feeds 1-2) 20 minutes
4-5 lb. lobster (feeds 2) 24 minutes
Large lobsters aren't tough..they're superb!
Place lobster in sink until cook enough to handle. Then put it on it's back..using a heavy,sharp pointed knife, cut thru entire length of body and tail. Remove stomach, (in back of head) and intestinal vein that runs from stomach to end of tail. Spread open. Seve with mallet or crackers to break the large claws. The tail section and claws offer the largest pieces of meat, but don't let anyone overlook the good meat to be found in the body section. Unhinge the shell from the body, then crack the body apart sideways, to get at the meat. This section contains the "tomalley," or green liver, and the red coral roe (only found in females)..both are delicious. The little claws and tail-piece flippers hold rewarding morsels too. Hot lobster always tastes best dipped in melted butter with lemon juice. Cold lobster is good with either melted butter or mayonnaise.
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Colleen Jul 11th 2007 8:02PM
Just got back from Montreal, and we loved the food offerings there.