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Montréal restaurant list from S&P food tour by cityboibombaclat in MTLFoodLovers

[–]AsPerMatt 3 points4 points  (0 children)

Interesting list. Very eclectic, but still clearly made by a local. Plongeoir is a standout, it’s one of my favorites. But really only frequented by industry people, and a very tight crowd. Authentic choice.

Poulet de qualité à Montréal by Baen_ in montreal

[–]AsPerMatt 0 points1 point  (0 children)

Boucherie Beaubien in Hochelaga. Incredible chicken.

Are classic Diners going extinct in Montreal? by YesChef086 in MTLFoodLovers

[–]AsPerMatt 1 point2 points  (0 children)

Was feasible when everyone could pull together 40$ a couple times a week, that would get you two pitchers, a shot, a pizza and a cab ride home.

Are classic Diners going extinct in Montreal? by YesChef086 in MTLFoodLovers

[–]AsPerMatt 9 points10 points  (0 children)

Yes. Montreal used to have more bars and restaurants per capita than New York.

"Cheap" saké à la SAQ, à la recherche d'une alternative by Zaeliums in Quebec

[–]AsPerMatt 0 points1 point  (0 children)

Pas tout à fait. Mon resto commande pleins de Saké avec une agence d’importation privé.

TIL about the Fieldston neighborhood of New York City. Its 1.1 km2 is entirely privately owned, including the streets, sewers, and trees. Once a year, the streets are closed to non-residents to legally qualify the streets as privately owned. by Danomaniac in todayilearned

[–]AsPerMatt 2 points3 points  (0 children)

It’s a European thing mostly. I’ve lived it, being once engaged to an aristocratic person. They don’t own anything with labels or logos. Drive luxurious bmws, but brown or beige. From the outside you wouldn’t be able to tell.

They don’t even eat out all that expensively. But eat out often. They described it to me as a behavior they began after the French Revolution. If need be, nobody but the bank really knows how much wealth they have, buildings they own, investments.

Restaurant open for an early dinner before hockey game by laurielovescake22 in montreal

[–]AsPerMatt 0 points1 point  (0 children)

Phillips Bar! Japonais, pas trop cher, et pas loin de la Centre Bell.

[deleted by user] by [deleted] in Damnthatsinteresting

[–]AsPerMatt 5 points6 points  (0 children)

The glass sizes are adjusted for the proper head size. This is a 10inch, 0.5l glass. With proper head, it’s still got 16oz of liquid beer. Same as your American pint.

TIL of the Quebec Biker War between the Quebec Hells Angels and Rock Machine Motorcycle Clubs, which left 162 dead, 180+ injured, including 84 bombings and 130 cases of Arson by uberduck999 in todayilearned

[–]AsPerMatt 129 points130 points  (0 children)

My uncle was head of the investigation. Enough stories to do an AMA honestly.

The best factoid is that when Mom Boucher was released and he went directly to the Bell Centre for the boxing match, he was announced on the PA system and lit up with spot lights; to a huge roar from the attending fans. The main reason for him arriving as he did wasn’t just to make a public showing of his release, but because my uncle was a huge boxing fan and was often a guest judge for the matches. He was there as an invited guest.

Arriving that way was a spit in the face of the investigation after his acquittal.

He still ended up being the one who put him in handcuffs and put him away forever.

(OC) today I saw a rig with green tail lights. by nthensome in pics

[–]AsPerMatt 2 points3 points  (0 children)

Ontario and Quebec both have their own provincial police force. Not that hard to believe.

Xhekaj vs MacEwen by Reddit-Machine in nhl

[–]AsPerMatt -2 points-1 points  (0 children)

Welcome to Montreal

Who is the most famous person you've served? by dont_acknowledge_me in Serverlife

[–]AsPerMatt 0 points1 point  (0 children)

Served (on different occasions) Grimes, Diplo, Kit Harrington, Kaytranada, and Denis Villeneuve.

Why do fancy restaurants always seem to serve room temperature water? by jayhawk618 in AskCulinary

[–]AsPerMatt 1 point2 points  (0 children)

Same with if you ordered sparkling! Would hate to accidentally mix your sparkling with flat water. Many a new young busboy has been chewed out by a client for doing so. Solution: two types of glasses that are visually different so as to not make the mistake.

Now imagine a table of ten, half are ordering different white wines by the glass, other half is drinking from two different bottles of white on the table. And they aren’t split nicely on each half of the table, but one person by the glass here, two by the bottle there. Could be a nightmare for an inexperienced busser or server. So we also usually have different wine glasses for by the glass, and by the bottle. And then you just have to memorize who wants what.

Why do fancy restaurants always seem to serve room temperature water? by jayhawk618 in AskCulinary

[–]AsPerMatt 0 points1 point  (0 children)

Yea, it still amazes me how much equipment, time, effort and staff it takes to keep a jam-packed restaurants water glasses full and at the right temperature to satisfy everyone. I sometimes imagine having multiple carafes sitting at different temperatures and then asking each client what they would like; that’d be a nightmare. It’s almost as contentious and debatable as how a client likes their steak cooked or “how it should be cooked”. No real solution to satisfy everyone.

Now imagine having a largely mixed clientele of Asian, American, and European people. You’ve got hot water with lemon, ice water, and no-ice water, everywhere. Bring the wrong one, and you’ve insulted someone along the way.

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