Hours: 5:30 pm - 10 pm, Tuesday through Saturday.Address: 2491 Notre-Dame St W, Montreal.See also: Canadian Grand Prix: Attending the F1 Race in Montreal Plan Your Visit And I know I only scratched the surface of what's created there. Joe Beef more than lived up to my expectations. It was an extravagant meal at an affordable price, thanks, in part, to the value of the US dollar right now. The bill for my three-course dinner with a cocktail, tax, and tip came to about 112 Canadian dollars ($86 USD). The presentation needed nothing more as the alternating layers make it beautiful.ĭespite being oh-so-full from the heavier dishes that preceded it, I had no problem savoring the layer cake one bite at a time until all I was left looking at was an empty plate. The thin slice of cake arrived with a dollop of ice cream. Other options included a Bavarian rhubarb dessert, chocolate fudge sundae, strawberry cheesecake, and honey and buckwheat crueler.Īs tempting as the sundae and cheesecake sounded, the Marjolaine was new to me, so I decided to give it a try. The first dessert listed on the chalkboard above the bar was Marjolaine Classique, a layer cake with almond and hazelnut meringues and chocolate buttercream.įrench chef Fernand Point created Marjolaine in the mid-1900s at his 3-star Michelin restaurant.Īnd it was featured in the Quebec episode of Parts Unknown (see video clip above). See also: The Best Restaurants in Montreal It wasn't my plan, but I happened to be having dinner at Joe Beef on the eve of the first anniversary of Bourdain's death. They're all humble, hard-working, and dedicated to producing (and eating) excellent food. The more I hear them speak, the clearer it became why Bourdain was drawn to them, and vice versa. Anthony Bourdain, Field Notes for Quebec, Parts Unknown (2013) They look more like a motorcycle gang or well-fed fur trappers." They do not look like intellectuals, historians, or gentlemen farmers.
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And what they bring to gastronomy is a particular embrace of French Canadian lumberjack appetites and joie de vivre-coupled with a deep respect for the traditions of dining and hospitality unique to their region. He featured them on a Montreal episode of The Layover, and Quebec (above) and Newfoundland episodes of Parts Unknown. Anthony Bourdain's Celebration of Joe Beefīourdain was a champion of Joe Beef and co-owners David McMillan and Frederic Morin. Sushi, oysters, foie gras, pig's tail, and cow heart are just a few of the foods I'll eagerly eat today. I've been surprised by what I like more than a few times. I don't like everything I try, but I'm willing to give most things a go. He led me to seek out foods I would never have previously considered, such as the notoriously smelly durian in Singapore and sheep's head (known locally as a "smiley") in South Africa.
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Reading his stories and watching him on TV inspired me to want to break out of my picky eating habits, which I'd carried from childhood into my mid-twenties. I'd been following Bourdain's recommendations in my travels since discovering Kitchen Confidential and A Cook's Tour in the mid-2000s.