Results tagged “restaurant”

Vinny Gambini versus Vinnie Gambini's

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Quote from the movie, Les 400 Coups:

English Teacher: Where is the father?
Rene: Ze fazer...
English Teacher: No. The father.
Rene: Ze fazer.
English Teacher: No, the tip of the tongue between the teeth. As if you had a lisp. Father.
Rene: Fazer.
English Teacher: No.
Rene: But I can't, sir. Not everybody has a tongue like yours.

Rene certainly doesn't have the tongue to pronounce 'Father' correctly like a majority of Montrealers, but most Montrealers do have the palate to enjoy the ever-growing number of restaurants that keep sprouting up like mushrooms. New chefs have Montrealers making reservations to try their signature dish or their take on familiar plates. Interior decorators have their work cut out to come up with something new, something refreshing and something attractive. Because so many restaurants close before even any plates are broken or the new Florence Solid Black Oak floorboards have had the chance to lose their stain, the decorators will often adapt the existing décor with simple ideas to save costs and to reopen as quickly as possible. Most Montrealers know the previous names of many familiar restaurant locales that have reopened under new names or names that can be adapted from existing name signs.

Still, it must be getting harder to come up with names that appeal and also distinguish the cuisine, but owners and chefs have become very imaginative and have pushed the ravioli, per say, to new heights, such as Les Enfants Terribles or Les 400 Coups, which are French movies. Other restaurants also happen to have movie names or close derivatives that just happen to also be a movie, and even more restaurant names that have something to do with movies.

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smallcosta.pngOn a snowy December morning, I met up with my friend Amanda to enjoy the Fabergé breakfast I had long been craving. We sat by the window facing Fairmount Avenue, and watched the snow fall as we sipped our café au laits. What better way to spend a winter morning? We chatted over some French toast while we waited for Costa Darsaklis, co-owner of Fabergé. When he arrived, he made himself a latte and joined us at the table. He is the type of person who is always arriving from some kind of work or commitment, and when he leaves it is to head to another. Still, he made himself comfortable and happily answered my questions, as we discussed the restaurant business in Montreal, and his place in it.

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