I have been to this city too few times, given that it is no further from the Boston area in time and distance than Philadelphia. I found it took about 5 hours to get to Montreal from the Boston area via these routes: 3, 93, 89, 35, 133, 10, and then crossing via Pont Champlain. I will describe some restaurants I have been and some more places I intend to try on future trips here. Zagat does not currently produce a restaurant guide to this city.
| Ambience Tea Room 1874 Notre Dame West, Montreal, Quebec, Canada, 514-939-2609 |
W-7 | |
| This is a combination antique shop and restaurant, as I recall. At least it looks like an antique shop, even if it is not. This is a low-key, out-of-way place to come for a brunch or lunch. The food is quite good, but I cannot recall specific items we had. | ||
| Ben's Delicatessen Montreal, Quebec, Canada |
W-0 | |
| Fodors guide book influenced us to go here. The only thing redeeming is you get a glimpse of the 1950's when it was last decorated. Stay away, except perhaps to look at it. | ||
| Cafe Mozart 2090 DeLaMontagne, Montreal, Quebec, Canada, 514-849-1482 |
W-5 | |
| This has Hungarian fare. All in all in was only fair, but the soups were great. A smoked salmon appetizer was very good. | ||
| Le Jardin Nelson 407 Place Jacques Cartier, Vieux Montreal, Quebec, Canada |
W-8 | |
| This is a pleasant outdoor place, featuring crepes. They were open on Memorial Day in 1996. They had live chamber classical music. | ||
| Moishe's Steak 3961 Boul. Saint-Laurent, Montreal, Quebec, Canada, 514-849-9333 |
W-6 | |
| We were walking around this neighborhood and chanced upon this place. With so many interesting places in the city, it is hard to recommend a steak place. We had been eating various ethnic foods for a few days and thought a more plain meal would be good. There was a wait for about 30 minutes in a cramped front room. Perhaps one could have ordered a drink from a bar visible in that room and stood there while waiting. Once seated, we ordered T-bones, and they were disappointing - somehat thin and with too much fatty sections. The sirloin looked much better on other folks' plates - it was considerably thicker. The verenekes, potato/dough dumplings are available steamed or fried; we tried them both ways and I prefered the fried ones; but the steamed ones were served with strands of fried onion, which were a good accompaniment. | ||
These are places which caught my eye, since they have cuisines unusual for us:
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