The results of our bagel poll were so close that I had to try both St Viateur (which won 46% of the votes) and Fairmount (44%) bagels while here in Montreal.
We have a few nights left in Montreal and are looking for a great bistro on a budget, so I'm turning it over to you to help us decide where to eat.
The author kicks off his food tour with 24 hours of eating and drinking in Canada's cultural capital.
When in Montreal, one must try poutine, right?
I've long wanted to go to Montreal. I've admired from afar the playful work (and groundbreaking "cookbook") of the city's unabashed ambassador, chef Martin Picard, and his bistro Au Pied de Cochon, which will be a mandatory stop on our American (and Canadian!) Food Tour.
I also hear this city has bagels that make New York nervous, bustling markets, and numerous cheese shops to lose oneself in.
And here's where you come in...
This weekend, the author began a four-month-long road trip to sample America's most impressive food.
Tasting menus don't have to be expensive or pretentious, as the author's recent meal at a Korean restaurant proves. He enjoyed a 30-course meal, with wine, and only spent $15 per person.
The bounty of the farmer's market offers a surprising challenge to the home cook: too many choices. The author describes how he finally picked the items he wanted to purchase and offers the recipe he made with his selected ingredients.
From street food, pizza, and burgers to high-end cuisine, Washington has the makings of a great food city. Following up on an earlier post, the author responds to another blogger's conclusion that D.C.'s food is not worth a trip.
After spending three months in a disappointing food city, the author devises a definition for a great one: a place that can satisfy food-lovers on many levels. A handful of world cities meet his definition--and one very emphatically does not.
This restaurant serves its tacos with no sour cream, guacamole, cheese or lettuce--just meat, a soft tortilla, and juice dripping over the edges. Who says Argentina doesn't have excellent Mexican food?
From novel combinations to the importance of good bread to clever ways of improving ingredients, these tips from a former pro and long-time lover of sandwiches will have you eating better in no time.
After surveying some of the best steakhouses in the beef capital of the world, the author offers a list of tips on how to eat red meat. The list ranges from instructions for which temperature your steak should be cooked at, to suggestions for which wines you should order with your meal.
Defending an earlier post, the author argues chefs should just cook good food, even if that means avoiding trendy goos, gels, jellies, and foams. Artistry from the kitchen is welcome when it's done well, but in the cases where it falls flat, it's a let-down.
The molecular gastronomist has a lot of flashy tricks up his sleeve, but can he offer more than just flash? Trying out one much-celebrated molecular restaurant, the reviewer finds food that surprises and unnerves but not that nourishes. That is, if this green goo even is food at all.
Americans may love grabbing a venti to go, chosen from a long list of blends, but there's another way. In Buenos Aires, coffee is enjoyed slowly, at a sidewalk cafe, sitting still, in an actual mug.
With technology rapidly shrinking distances between places that were once considered far away, one can travel 3,000 miles without losing the comforts of home. Films, music, and NPR are as accessible as ever.
Soda gets a bad rap these days. But in Buenos Aires, Coca-Cola can be healthier and taste better. Often mixed with Fernet, it's nearly a national tradition. Part of that is just the culture, but part is that soda done well can be a good thing.
Bread so good it practically melts in your mouth is hard to beat. But finding a good bakery is no easy task--in any city. Scouring the globe for a great bakery with great bread, sometimes even celebrity chefs with their own TV show can't produce a decent boule.
Argentine beef is world-famous for good reason. Served up in parrillas, the steakhouses that dot Buenos Aires, there's no comparison to the American stuff. From the superhot charcoal grills to the free-range cows, the difference is clear.