Colette Grand Cafe – Fashion District

So for my birthday (which was about a month ago), tfung took me to the buzz of the town for quite some time, Colette Grand Café. He knew I’d love the décor, and that I was missing the french pizazz as I’d been away from Montreal for some time at this point.

Walking in, the visual impact was stunning of course. As we had an early dinner on a weekday (Tuesday), the place was quite empty. Personally, I prefer this, as it is much more romantic and intimate this way.

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Chef à l’érable – Scena Jacques Cartier

So I finally went to a Cabane à Sucre event, after 3 years of living in Montreal. Thanks to eva for coming up with the place and idea, we booked for three people for the Chef à l’érable event at Scena in Old Port. Since we’re all city-dwellers and don’t own cars, this was the perfect place to go!

Fittingly, it was extremely cold that day, so all the hearty and warm, cozy food was perfect for the weather.

The space is extremely bright and open, which was really nice to just relax and chat in.

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Maison Boulud – Golden Square Mile

tfung and I had the pleasure of celebrating some special occasions all in one. It’s our 4 year anniversary in two months, I’ve finished school and just have internship now, and he had just finished carms tour. We’re moving on in our lives to the next stage and we’re both very excited. So we decided to spend some money on a nice meal. Since he was visiting Montreal, I proposed going to Maison Boulud, which is by the famous Daniel Boulud, a glamorous restaurant located inside the Ritz-Carlton Montreal.

We glammed up for the occasion, which ended up being a little awkward, as when we first walked in, we saw two people in jeans and a v-neck sweater. But I thought, it’s our night, we want to make it special. We were seated near the fireplace, and the waitress came to make sure we were comfortable. She briefly explained the menu, as we had inquired about the tasting menu.

The tasting menu is $95, and +$90 with wine pairing. She informed us that it would be an amuse bouche, and appetizer, a pasta, a fish, a meat, and a dessert. The dishes would come from the a la carte menu that we were given.

In the end, we decided on just getting an appetizer and a main dish each. Thus, the dinner began.

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Town – Centertown

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I got into Ottawa at around 8:30, and we were able to walk to the restaurant that we’d made reservations to within 20 minutes. It was a painfully cold evening, and we were more than ecstatic to get into the restaurant and be seated right away. Although the waiter was slow, we understood that he was also swamped with all the patrons in the cramped restaurant, making it incredibly difficult to efficiently move around. Continue reading

Yasu – The Annex

Because we were craving for sushi, we decided to treat ourselves for the Christmas by going to a relatively new omakase restaurant on Harbord St. We had arrived for the 6:00pm seating, and were the first ones to get there, so we could get acquainted with the restaurant. We were greeted by one of the two waitresses (ours was Amy), and saw the two sushi chefs (Yoshi) busying themselves with final preparations.

The set up is extremely similar to the one that Nakazawa displayed. However, due to the fact that there was no restaurant service, the wait between pieces was less and there needed to be less people working, which also decreased the amount of (potential) chaos in the room. There are 3 rounds of 13 seating per evening, and the switchover time in between is quick.

We were impressed with the ginger that was provided, as we are both not fans of ginger. This one had a very faint sourness, with a good amount of sweetness, which balanced the ginger’s spiciness. It provided for an excellent palate cleanser, whilst still being a treat itself.

As I was driving, we did not order any sake or alcohol with the meal, but were lucky enough to try some of the Tatenokawa sake, courtesy of a very kind gentlemen sitting close to us. This sake is, as explained, the highest quality sake, as each grain of rice is polished down to remove any impurities and husk. It was incredibly smooth, and had a slight floral taste.

Some highlights of tonight’s fish were:

Seabass from Greece: the texture was almost like scallop; less chewy than most fish but not as buttery as white tuna.

Marinated Maguro: silky texture, soft

Smoked Spanish Mackerel: the amount of smokey flavour was excellently balanced, which was also able to soften the taste of mackerel that some people may veer on the dislike side.

Ocean Sea Trout: Slightly fatty, good flavour and well balanced. The thickness was perfect and was key to the overall mouthfeel

Hamachi: being tfung’s favourite type of fish for sushi purposes, this took the trophy for best overall nigiri of the night (the ootoro came in a close second). It’s just a perfect balance of everything, perfectly levelled. Not too fatty, not too firm, not too chewy, the flavour was not overpowering or lacking.


The food, the atmosphere, the company were absolutely amazing. I love how quaint the restaurant felt. It was proper, done well, and didn’t have that stuffy prestige that Nakazawa tended to have looming over your head. It was relaxed, easy, and extremely enjoyable. The chefs were not overly chatty, but still maintained that friendly banter from time to time. They were efficient and honoured the art of sushi to the best of their ability. The waitresses were both proficient in pronunciation of the Japanese fish and products, which I personally find affects my perception of the restaurant immensely. I was overall very happy with the meal and the evening, with the price and the service. I highly recommend anyone who is a sushi lover to come here. It is worth the money to experience all types of fish around the world (not just in one area as most omakase may tend to present), and if you’ve never been to omakase, this is definitely one that should be on your list.

Service: 5/5
Food: 9.3/10
Price: $80 (plus tax + tip), any extra pieces will be charged accordingly
Atmosphere: clean, simple, quaint, quiet, not for large groups (max 4)

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~ kehwon