City says roadwork coming to larger section of Côte-Saint-Luc Rd. — in 2020

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The negligence in the upkeep of Montreal’s section of CSL Road is an embarrassment and a danger. Two more years of this state of disrepair is unacceptable.

 

 

CBC News:   City says roadwork coming to larger section of Côte-Saint-Luc Rd. — in 2020
https://www.cbc.ca/news/canada/montreal/c%C3%B4te-saint-luc-road-disrepair-construction-2020-1.4787995

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Glenn J. Nashen reviews Restaurant Onoir: An eye opening dinner experience

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Also appears on MTLRestRap

Restauranteur Ian and server Sophie at Onoir (Photo Glenn J. Nashen)

This was no ordinary evening out for dinner. I had heard of Onoir for several years and each time I came up with an excuse why I didn’t want to eat in the dark. This time was different and what an eye-opening experience it was.

 

You would never know by walking by on the pedestrian-only Prince Arthur Street that Onoir is really a lights-out place on the inside. Their comfortable and spacious terrasse could rival any fine venue along the Seine in Paris. Indeed, this is a people-watching area that they call Orues, so they’ve got you covered, errr uncovered, if you prefer to dine eyes wide open. And so we started our culinary experience on the cozy terrasse as I had a blonde beer brewed just down the block and my wife and daughter enjoyed sangria. A huge mural was just completed on their outside wall by famous graffiti artist Stikki Peaches depicting a young Salvador Dali.

Salvador Dali mural at Onoir (Photo Glenn J. Nashen)

But what brothers Alejandro and Ian Martinez Ortiz and their mom Oralia have cooking inside is what really sets them apart from the rest. This family was born and raised in Mexico City but when asked why they came to make new lives in this city, Ian says, “Montreal chose us!” And so it goes for this culturally rich, philosophically astute and community minded entrepreneurial trio.

The terrasse, known as Orues, on Prince Arthur Street (Photo Glenn J. Nashen)

Ian majored in Native Studies in Anthropology and non-Western History at Concordia University while brother Alejandro, a musician, studied the business side of of music and sound engineering.

 

The idea came to the family and Mohammed Alameddine on a trip to Switzerland; Create a dining experience truly apart from any other by tingling your senses and heightening your interaction with the food.  With this innovative concept they launched North America’s first restaurant, literally in the dark, 10 years ago, here in Montreal.

Award winning design at Onoir (Photo Glenn J. Nashen)

Ian greeted Judy, Nicole and I in the well-lit and wood-cabin-decorated main room where you’ll find the bar and a few tables for drinks and appetizers. Here you peruse the menu and select from the generous offerings of appetizers, main dishes and desserts along with an exclusive wine, beer and aperitif list. You make your selection, en lumiere so to speak, but they throw you an interesting challenge in offering a “surprise” that you may choose for each of your courses. Let them decide upon what they serve you, and you figure it out, in the dark! “It accentuates the experience,” Ian tells us.

 

There’s a little of everything on the menu including vegan options. The main courses include mushroom pie, shrimp in butter, salmon fillet, duck breast, rabbit and the popular grilled beef shoulder. We all choose the surprise but Judy and Nicole are able to stipulate certain dietary restrictions.

Onoir (Courtesy Facebook)

Upstairs we go to one of the two blackened dining rooms where we are introduced to our server, Sophie. Like all the servers at Onoir, Sophie is legally blind (she has just 15% vision). With my hands on her shoulders, Judy’s on mine, and Nicole’s on hers, we form a ‘conga line’ and shuffle slowly and cautiously into the pitch black room. Sophie puts my hand to the back of my chair and I slide into my seat while my hands gingerly feel the tabletop and its contents: cutlery, napkin, oops, that’s my wife doing the same on her side. Wall to my right. Empty place setting to my left. Sound of dinner guests behind me. Two of them – man and woman. I’ve got my bearings.  I quickly tuck the cloth napkin into my shirt and an extra one over my lap, perhaps anticipating the inevitable clumsiness.

Onoir (Courtesy Facebook)

Along comes Sophie. She taps my left shoulder for me to reach for my water glass. A small sip. My first spill! My napkin prepping helped. Ian would later tell us that that 50-60 year olds tend to be the messiest in the dark, kids usually adapt the easiest. “How often do spills occur,” I ask Ian. “Every night!”, he chuckles in response.

 

They’ve thought of everything. Even padding the room with sound absorbing material to dampen the echo since patrons sense of sound is more acute in the dark.

 

Judy, Nicole and I discuss our new comfort zone, describe what we feel and how we’re going to manage our meal. We hear the door open and instantly smell and feel the wonderful aromas wafting past our noses. Our sense of smell has already reached a new high only minutes into the dark. Our eyes see nothing at all but our noses pick up the sweet scents of sesame oil and cumin. We’re already teeming with excitement about what lies ahead.

 

Sophie announces that she has placed our plates before us and we reach for the cutlery to attempt to eat a normal dinner. But there is nothing normal about this evening. We touch the edge of the plates to delineate the ‘playing field’. I scoop, Judy dabs, Nicole uses her fingers!

 

Judy and Nicole start comparing notes since their surprise appetizers are identical. But since there are several different elements on the plate they are not always tasting the same thing at the same time. The kitchen takes care to cut up the food into bite sized pieces unless it’s soft enough for the guest to cut with a fork. We never used the butter knives on our table.

 

I begin to savour my dish. The smell and the weight upon the fork are all factors registering before it hits my mouth. All of a sudden, it passes my lips and the taste instantly explodes.

 

“There’s a party in my mouth,” Judy says, going through the same sensations.

 

The texture of the food item upon the tongue helps us to decipher what we’re eating. How chewy or juicy, thick or dense, are elements we don’t usually think of. What a powerful and sudden experience from the first bite.

 

I really appreciated that there are many different textures on the plate from shaved turkey to potato salad and cauliflower sauce.

 

Judy and Nicole enjoyed chunky tuna tataki with crunchy sweet potato chips. The surprise element definitely added to the fun.

 

The main courses arrive. Again, fingers checking the circumference of the plates. What were we in for? No idea…

 

After we devour the main courses and even lick our fingers, I invite Sophie to sit with us for a few minutes to review what we thought we might have eaten. “I think mine was duck and I tasted asparagus,” I quiz Sophie. “But I don’t know what the rest was.”

 

Sophie tells me my surprise was an exquisite duck breast with a blueberry and old-style mustard sauce and garlic flakes. Each bite was something special. The crunchy sweet potato and parmesan, leek and asparagus fondue was incredible, along with the playful, snappy crunchy garlic chips.

Onoir (Courtesy Facebook)

The girls enjoyed a salmon with nice, crunchy skin, stewed cabbage and broiled parsnips. They are much better at guessing than me. Judy paired her meal with a glass of wine and did not spill a drop! “The flavours were vibrant and singing in my mouth,” Judy says.

 

Sophie tells us she has worked here for seven years. In fact, it was her first job since she turned 18 and she loves it every day. She helps us better understand our environment by describing the room, the number of tables, how she manoeuvres about, memorizing who ordered what and where everyone is seated.

 

What comment does she hear often?

 

“People are surprised. Sometimes they start off a bit stressed. Most don’t completely understand the challenges a visually impaired person, or totally blind person, lives with,” Sophie reveals. “People are generally scared in the dark. We have funny moments sometimes. It’s a good comment on society to come and learn and ask questions about how we work, how we function,” she says appreciatively.

 

Owner Ian comes to join us when our surprise desserts are served. The chefs have some fun with one dessert which has roasted quinoa as a garnish. Judy loves chocolate but announces that tasting the dark chocolate mousse with caramelized mangoes, crunchy puff pastry and mango coulis on her tongue, while in the dark, takes it to a new level. Nicole enjoys her quinoa with blueberry sauce while I savour every bit of my almond and raspberry soft cake with crème fouettée, honey and vanilla. I couldn’t imagine leaving any behind and swipe my fingers across the plate (and found some on the placemat).

 

Ian tells us, “The darkness is like an invisible canvas: we rediscover our senses. There are 30 people employed at Onoir. All of the servers are legally blind.The chefs are creative and playful and take care to have the meal tell a story. Kids always like this restaurant. They’re amazed in discovering the food. The adults are more afraid.”

 

They have repeat customers that come every one or two months. “The first impulse is to come because it’s something new. It’s kind of like entertainment but we’re pushing for it to become a culinary experience,” Ian says. “We have tourists from all around the world, foodies, locals…” The menu is changed each season.

 

“It’s like a funny social experiment over these 10 years”, Ian reminisces.

 

What funny stories?

 

There’s the one about the adult who didn’t like vegetables and shoveled them all onto her child’s dish. Or the diner who couldn’t understand why his wine glass was emptied so quickly only to find out his buddy kept drinking his wine. Ian tells about the group that got quite tipsy and left the restaurant and forgot about their friend. It was only later that night when he went in to clean up and flipped the lights on that he jumped in fright when he discovered the friend asleep at the table.

 

“We’ve had guests come here on blind dates,” Ian tells us. “He was already seated inside when she arrived, and she left before he did. I always wondered if they had a second date?”

 

“Our staff are absolutely amazing. What we find really nice is that it’s not just a job. It’s empowering our staff,” Ian says proudly. “Inside the room, we are the handicapped ones and they become our eyes. Once they start working here most of our waiters never go,” he says.

 

The blind community is relatively small and a lot of them know each other. After hours many will come and hang out here, the blind and sighted, all together. They come here to hang out more than to eat. They can have the Onoir experience in any restaurant but only here do they have a sense of community.

 

Sophie interrupts our discussion when she enters the room with our tea and coffee. Be very careful she says. We immediately smell the sweet aroma of our hot beverages. We carefully take the handle of the mug and place the hot cup on the table to plan to drink with care.

 

“We believe that each of us has a mission, a path before us in life. We were given the honour to explore and to learn what we have learned, together with them (the sight impaired). They have opened our eyes,” Ian emphasizes. “I follow the symbolic language of life. I see the signs that speak to us. We’re a spiritual family. This place was waiting for us. It is our calling to take care of this place and these people. We know why we’re here. The most valuable thing I’ve learned here is the people. We trust our intuition,” he says.

 

They have found a winning formula in Onoir. The experience was tremendous. We confronted our inhibitions. We challenged our senses. And we learned about the lives of caring and insightful people like Sophie and Ian, Alejandro and their mom. And, the food is delicious (although we’re still not sure about the presentation).

 

I guess they’re right: It’s better in the dark!

 

 

Onoir is open seven nights a week during the summer and closed Tuesdays in winter, from 5:45PM. The terrace is open all summer for dinner and drinks. They also welcome groups and corporate team-building for lunch or dinner. Prices range from $36 for two services or $42 for all three.

 

Onoir Montreal

124 Rue Prince Arthur E, Montreal, QC H2X 1B5

(514) 937-9727

info@onoir.com

https://www.facebook.com/OnoirRestaurantMontreal/

 

Onoir Toronto

620 Church Street, Toronto

info@onoirtoronto.com

416.922.NOIR (6647)

Montreal Gazette: Appeal court upholds order forcing Montreal to bury Meadowbrook creek

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http://montrealgazette.com/news/local-news/appeal-court-upholds-order-to-bury-meadowbrook-creek

Montreal’s plastic bag ban does not apply in Côte Saint-Luc

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Montreal’s plastic bag ban does not apply in Côte Saint-Luc

By: Mike Cohen

On August 23, 2016, the city of Montreal adopted By-law 16-051,  prohibiting the distribution of certain types of shopping bags in retail stores.

Reusable bags

The ban for merchants offering light plastic bags to consumers took effect on January 1, 2018. It applies to all establishments whose main activity is the sale of merchandise at the retail level. A grace period for compliance will be granted through June 5, 2018. Banned are: conventional plastic shopping bags (a thickness of less than 50 microns) and Oxo-degradable, oxo-fragmentable, biodegradable shopping bags, whatever their thickness.

Now let me advise you that this ban does not apply in Côte Saint-Luc. While I always have reusable bags in my trunk, be it for the grocery store or the pharmacy, I do not believe we should adopt a similar by-law.  Is it fair for someone who makes an unplanned trip to a store or for a senior or an individual using public transit who does not have any reusable bags handy? Yes, I suppose you can buy a new reusable bag at a number of stores. But should we force that on anybody?

I will be the first person to urge people to bring their own bag. I have more than a dozen in my trunk and the collection keeps growing. When I went on holiday to Tampa, I made sure to pack a few reusable bags and I used them for all of my grocery store visits.

Just understand your geography. In Montreal,  not covered by the by-law  are plastic bags used exclusively to transport foodstuffs to the cash counter of a retail store or to protect them, for hygiene purposes, from direct contact with other items (fruits, vegetables, nuts, bulk confectionery, prepared foods, meat, fish, bread, dairy products, etc.).

Côte Saint-Luc City Council will be addressing this with some kind of policy in the not too distant future.

JGH News: Glenn J. Nashen awarded National Assembly Medal of Citizenship

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by: Henry Mietkiewicz

Receiving the D’Arcy McGee Medal of Citizenship of the Quebec National Assembly by (L-R) Former MNAs Robert Libman and Lawrence Bergman, current MNA David Birnbaum and Mayor Mitchell Brownstein

Glenn J. Nashen, Associate Director of Communications and Media Relations for CIUSSS West-Central Montreal, has been awarded the National Assembly’s D’Arcy McGee Medal of Citizenship in recognition of his many contributions to the lives of Montrealers in and beyond the provincial riding of D’Arcy McGee.

Mr. Nashen, a former long-standing City Councillor in Cote Saint-Luc, accepted the medal on June 19 from David Birnbaum, MNA for D’Arcy McGee, in a ceremony at City Hall.

The D’Arcy McGee Medal of Citizenship

The D’Arcy McGee Medal of Citizenship

In a video message, Premier Philippe Couillard praised Mr. Nashen for his “years of devoted service as a Cote Saint-Luc City Councillor, highlighted by your visionary leadership in creating a ground-breaking Emergency Medical Services team, as well as a unique volunteer citizens’ patrol, which are deeply appreciated by the community.

“Your continued volunteer and professional accomplishments only add to your fine record of community involvement.”

“Glenn exemplifies the kind of qualities of personal and professional dedication, leadership and energy that inspired me to create this medal ceremony in the D’Arcy McGee Riding,” Mr. Birnbaum noted. “I think it’s poignant to remember that he also joins [pioneer HIV/AIDs researcher] Dr. Mark Wainberg among the worthy past winners of the medal.”

Mr. Nashen has had a life-long interest in emergency services, which was among his key portfolios when he served as Councillor from 1990 to 2001 and from 2005 to 2017. He began volunteering in 1979 as a First Responder for Cote Saint-Luc’s Emergency Medical Services (EMS) and was a part-time Emergency Medical Technician with  Urgences Santé during the 1980s and ’90s.

Mr. Nashen says he is particularly proud of his key role in transforming the EMS into a modern, 24/7, all-volunteer, life-saving operation. He also saved it from closure in the early 2000s, a time of uncertainty when Cote Saint-Luc had to merge with the City of Montreal, only to de-merge later. Today the EMS responds to 3,000 life-threatening or potentially life-threatening calls per year.

Also created and launched by Mr. Nashen in 2006 was the unique and innovative  volunteer organization, Citizens on Patrol, which he built into an organization of nearly 100 participants who keep an eye on the city in marked patrol vehicles, scooters and bicycles. The volunteers assist and inform residents on matters of public safety, and they alert the authorities to any emergencies they come across. This public safety service, unique in Quebec, is greatly appreciated by area residents.

Since joining the JGH in 2001 as Director of Public Affairs and Communications, Mr. Nashen has been instrumental in enabling the hospital and, later, the CIUSSS to keep pace with rapid and constant changes in web and social media, branding, media relations and political affairs, while providing news and information about the JGH and the CIUSSS to the public and members of staff.

In addition, from 1995 to 2000, Mr. Nashen worked for Federation CJA where he headed the Young Leadership Division and founded the Jewish Chamber of Commerce. From 2000 to 2001, he was Executive Director of Alliance Quebec.

Mr. Nashen is married to Dr. Judy Hagshi, a family physician at the JGH.

Montreal appeals court order to bury Meadowbrook stream

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Part of the Little St. Pierre River wends through the Meadowbrook Golf Course, appeal, sewer, bury
Creek that runs through golf course is last remnant of a river that once flowed from the western slopes of Mount Royal to Old Montreal.Channelling the Meadowbrook creek into an underground storm sewer would result in lost opportunities to rehabilitate this sector, city says in its appeal.  PHOTO JO ANN GOLDWATER / LES AMIS DE MEADOWBROOK

Montreal is appealing a ruling ordering it to bury a contaminated creek on the Meadowbrook Golf Club that is the last remnant of the St-­Pierre River.

In an appeal presented in the Quebec Court of Appeal Wednesday, the city argues that Quebec Superior Court Judge Chantal Corriveau erred in her June 7 judgment obliging it to turn the creek into a sewer within 18 months. It notes that Quebec’s Environment Quality Act calls for integrated management of wetlands and bodies of water in keeping with the principles of sustainable development and requires authorities to prevent the loss of wetlands and bodies of water.

As part of a natural drainage basin, the brook “constitutes an important asset for which upgrading work is to be implemented,” the city argues, adding that plans to rehabilitate part of the St-Pierre River are being studied and a master plan on drainage basins on the island of Montreal is underway.

Restoring the creek could be a key feature of a plan for rainwater management in an area stretching from the Blue Bonnets site at Décarie Blvd. and Jean-Talon St. to the Lachine Canal, including a possible green corridor from the Meadowbrook Golf Course to the canal, the appeal says.

“On the other hand, channelling the Meadowbrook creek into an underground storm sewer would result in lost opportunities to rehabilitate this sector, create new, green infrastructures downstream and allow an outlet for excess water that would relieve pressure on underground infrastructures,” it says.

The winding, 200-­metre creek on the 57-­hectare golf course is “the last section of the former St-Pierre River that is still in existence,” the city notes.

The golf course straddles Côte St-Luc and Montreal, but the creek flows above ground only on the Montreal side, since Côte St-Luc diverted its section into the sewer system decades ago.

Developer Meadowbrook Groupe Pacific Inc., which owns the golf course, had sued Montreal, demanding that the creek be buried, describing it as nothing more than a ditch and an open-­air sewer.

However, judge Corriveau ruled the creek is indeed a river, based on a study by the Quebec environment department confirming it is part of the former St-Pierre. Originating on Mount Royal, it flowed through present-day Snowdon, Côte St-Luc, Ville St-Pierre and St-Henri — where it fed a lake on the site of the Turcot Yards — to Old Montreal. Explorer Samuel de Champlain described the river, then teeming with fish, when he explored Montreal in 1611.

The Meadowbrook creek is fed by a storm sewer in Côte St-Luc and disappears into a combined sewer in Montreal. Repeated studies have shown it is contaminated by fecal coliform bacteria originating in crossed sewer and storm-water pipes at as many as 218 addresses in Côte St-Luc and Montreal West.

In its appeal, the city argues the solution to the contamination is not turning the creek into a sewer but rather fixing the crossed connections.

Montreal had tried unsuccessfully to have the other two municipalities named as co-defendants in the lawsuit, since the contamination originates on their territory.

It also argues that the timetable set by Corriveau is not feasible. The judge ordered the city to apply to the provincial environment department for a permit to bury the river within four months, to clean up the contamination within 18 months and to decontaminate the former riverbed and banks within 24 months. That simply isn’t enough time to get the jobs done, the city says.

Based on previous experience of correcting crossed sewer pipes in Kirkland, it would take at least two to five years to fix the crossed pipes in Côte St-Luc and Montreal West, not counting the time needed for further investigation, the city says.

It asked the appeal court for permission to present new evidence on a viable solution, on a realistic timetable, and on which contaminants are polluting the creek.

Even though Meadowbrook Groupe Pacific won the case, it is also appealing the ruling. In an appeal filed July 5, the developer asks the court to order the city to eliminate the creek whether or not the environment department gives its permission, and whether or not it is contaminated.

The appeal seeks to “modify the earlier judgment so that the order clearly forces the city to achieve a result that puts an end to any flow of water on the surface of the property of the appellant and that this obligation not be subject to any condition.”

Since the creek is fed by a storm sewer, the city should be ordered to cut off the flow of water whatever the environment department decides, the appeal argues.

In September, Quebec Superior Court Judge rejected a $44-­million lawsuit by Groupe Pacific against Montreal claiming that the city had engaged in a “disguised expropriation” to block a proposed 1,600-unit housing project on the Meadowbrook site.

Groupe Pacific was demanding $28.5 million for the value of the land, and another $15 million for lost potential profits. Meadowbrook Groupe Pacific, a subsidiary of Groupe Pacific, bought the land in 2006 for $3 million.

In 2015, the city of Montreal designated its portion of the Meadowbrook site as “large green space or recreational,” marking a victory for conservationists who had battled for a quarter­-century to preserve the site from development.

Côte­ St-­Luc zoned its portion of the site as recreational in 2000.

mscott@postmedia.com

A new Italian aroma in Brossard: Tre Sapori

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by Glenn J. Nashen

There’s a new Italian aroma spreading across Brossard. Restaurants Tre Sapori has recently launched on Taschereau Boulevard and is sure to be a local hit. What’s more, situated one minute off Autoroute 10 and near the 10-30 area, Tre Sapori is closeby for anyone hungry for some great Italian food.

Owner Joe Astorino with Chef Moe, Server Alex and Sous Chef Joe in the kitchen at Tre Sapori (Photo Glenn J. Nashen)

This family business is run by a team composed of brothers Joe and Sergio Astorino and brother-in-law Luigi D’Amico. Each one brings a unique and complementary expertise to the restaurant which recently transformed from the last of the Pasta Tutti Giorni chain where Luigi worked for several years.

I was recently invited to join Joe for dinner and along with a few guests. We drove a mere 25 minutes from Montreal’s West End to get there. Barely 5 minutes over the Champlain Bridge, it took us the same time as it would have to travel downtown or the West Island.

We were warmly welcomed into the new, bright, and modern venue where there was ample free, no-hassle parking (which adds time and cost to the downtown experience). With 120 seats in the dining room there was no wait to be seated during the week, but I’m told it quickly fills up on the weekend. The natural colours, woody look and faux-stone wallpaper (fooled me as I reached out to touch the rocks) was quite appealing and the ambiance was set with Italian music, two large screen TVs and the smiling face of our awaiting server, Alex.

Alex also worked at the previous restaurant and Luigi brought him over. Alex studies by day at the John Molson School of Business and serves as waiter at night. Notwithstanding his Bulgarian background, he’s quite adept at suggesting Italian dishes.

We started off with three appetizers: Arancini, Calamari and Bruschetta (you pronounce the hard C in Italian, like Brusketta).

Arancini is a homemade rice ball with tangy cheese and minced meat. It came lightly seasoned and breaded with a very tasty tomato sauce on the side for dipping. Joe pointed out that all of their sauces are made fresh every day on the premises.

The Calamari tasted very fresh, not spicy, lightly battered and fried. The tomato sauce was the perfect accompaniment for dipping. It was presented very nicely and was quite plentiful. I squeezed fresh lemon all over and three of us enjoyed the overflowing plate.

The Bruschetta was a treat. Crispy warm artisanal bread topped with minced and garnished tomatoes so sweet and tasty it’s like they were just picked off the vine.

The wine and beer list featured some Italian favourites and we enjoyed a bottle of Moma, a mixture of sangiovese, merlot and cabernet sauvignon. It was dry yet fruity. It really accentuated each dish and also livened up our discussion and critique of the meal, which happily was very positive. If you’re not a wine drinker there’s Italian beer (Moretti) and aperitifs for after. They also have sangria by the glass, half or whole pitcher.

Joe explained that they receive food deliveries almost every day to ensure freshness.  Although he wouldn’t give away his mom’s secret recipe for tomato sauce, he did let slip that they use San Marzano canned tomatoes that are skinned. “No seeds or unnecessary liquid in these tomatoes,” Joe explained. They add basil, garlic, oil, onions, and Joe added, “the tomato does the rest of the work.” They also buy their meat fresh and pound it themselves in the kitchen.

They offer nine types of pizza and we couldn’t possibly not try one along with our main dishes. Although the unique and very popular Pizza Fruitti di Mari was eye catching, we ordered something my non-seafood indulging wife could bite into as well while we awaited the main course.

So out came the Pizza Primavera which the four of us gladly shared. What a great choice. Topped with tons of grilled zucchini, yellow peppers, amazing eggplant and drizzled in light oil it had a distinct and delicious taste, not to mention looked almost too beautiful to eat.

Since we not in a rush and were being treated like royalty, we next devoured the ceasar salad and soup. Stuart had the Stracciatella soup consisting of an egg “cracked right on the spot,” Joe said, and spinach with a hint of pepper. “This is the best I’ve ever tasted,” Stuart slurped.

Randy and I had the Minestrone soup, a bit more traditional and slightly spicy with a nice array of tomato, carrot, celery, onion and more.

It was time to choose our main dishes but what to choose from such a large offering? The menu was quite plentiful in every category of Italian specialty. They have a nice table d’hote from $21 to $32, main dishes from $16-$18 along with an array of soup, salads and appetizers. While salmon is a pretty staple fish specialty there, they all offered a catch of the day which normally includes trout and cod.

Stuart chose rosé sauce for his Cannelloni which in his case was a noodle cooked perfectly with a mix of veal, beef and pork. Judy’s Pasta Romanella arrived with her choice of penne noodles in a cream sauce. It came with a unique ingredient in artichoke along with sun dried tomatoes and mushrooms – a nice combination of vegetables, pleasantly spiced.

Randy’s Carne al Limone was served in a creamy, buttery lemon sauce atop the tender veal. Sautéd carrots, broccoli, onions and red and yellow pepper adorned the plate.

What did I order that I couldn’t get at home? Veal Marsala was my pick. I loved the mushrooms and the tangy dark sauce that had a hint of sweetness on the tender, thinly sliced veal. With a generous side of pasta in tomato sauce this table d’hote choice included soup, salad and coffee (tea for me).

We were a quisitive bunch and had lots and lots of questions. Alex was informative and patient and very attentive to detail. He was definitely well trained, had a good mannerism for this business and was eager to please.

Joe sat with us as we had lots of questions about Tre Sapori. He is a banker by trade whose roots go back to Southern Italy. Calabrese to be precise. Brother Sergio hails from the telecom industry, also not in the restaurant business, while brother-in-law Luigi had managed the previous restaurant at that location. These three are a tight group of great partners with unique skills – expertise that blend together very well.

“Family helps family,” Joe said. “It’s a labour of love. I love to cook. I love to eat!” he joked, saying this passion for food comes from his mom, Giuliana.

“Food represents family and friends. On Sunday, mom cooks at home and everyone gathers together. When mom says, ‘tomorrow at noon, be here’, everyone shows up,” Joe quipped.

Moma is from Calabria. Luigi is from Salerno, a region well-known for Mozzarella di Buffala. It’s easy to see that Joe, Sergio and Luigi bring traditional Italian family values of love and respect to Tre Sapori. “We come from a traditional Italian family,” Joe said. “Everything happens around the dinner table!”

Then there’s Chef Moe. “He’s in charge of the kitchen and makes all the decisions on menu and dishes,” Joe said. Moe has been there for 15 years also transferring from the previous restaurant, “so he knows the clientele, he knows what they want and how they want it,” said Joe.

Time for dessert and what incredible choices to be made. The cheese cakes are homemade, so we chose Nutella over the Marble. We also shared the Tiramisu, a staple to end any Italian meal, and the Sopresa, a crispy stuffed pastry.

Luigi recognizes his long time customers returning to experience the new menu and vibes. Sergio is active on social media posting specials and events to their Facebook page. There’s a lunch menu, Midi-Express, from $9.95 including chicken caesar salad, pizza or pasta with a soft drink.

They also have a kids menu for those 12 and under at $7.95 including chicken parmesan, pizza and pasta, french fries and more. The kid’s size is the same as the adult’s serving so expect to take home a doggy bag!

I asked Sergio what he is most proud of at the restaurant. “We are proud of the quality and authenticity of our food,” he said. “Our goal is to serve real authentic Italian food with real friendly service.  The restaurant is a family business that allows us to show our children what you can achieve with hard work and dedication.  My brother-in-law, Luigi, came from Italy with a dream of opening up a business and thanks to him we have achieved his dream and our goals.”

As for Sergio’s favourite dish?  “It’s a tie between the Osso Bucco and the Spaghetti Bolognese.  They remind us of our mother’s cooking.”

What traditions do you bring from your mother’s table to your customers’ table I asked Sergio? “Our mother has always provided us with fresh ingredients and a love for cooking. For our customers, we hope to achieve the same traditions. Fresh ingredients and a love for cooking with the hope of serving the best Italian meals in Brossard.”

Finally, I wanted to know what was the best feedback they’ve received to date. “We consistently hear that our ingredients are fresh, the meals are delicious and that we bring our customers back to their childhood with their nonna cooking Sunday dinner for the family,” Sergio said. “One client said it was the best tomato sauce she’s had since going to Naples,” Sergio added.

You can view their feedback for yourself on Google and on their Facebook page.

There’s a take out counter and also delivery with Uber-Eats. In fact, they’ve hooked up with all of the local hotels to offer a discount to guests. They’re also available to host your parties and events on site and they offer catering as well.

The boys from Tre Sapori have partnered with the City of Brossard since they’re the only Italian restaurant in the area and are members of the Moi J’achète Localement loyalty card program and are involved in sporting events as well as cultural festivals.

I noticed that they call themselves Restaurants (plural) Tre Sapori. Could an expansion be in the plans? That’s a closely guarded secret but I wouldn’t be surprised. With great food at reasonable prices, friendly service and smiles all around I can see this family enterprise taking off and branching out. I wish them lots of luck and thank them all for making us feel right at home!

Restaurants Tre Sapori

7681 Taschereau Blvd, Brossard, QC J4Y 1A2

Phone(450) 445-0025

Web: http://www.restaurantstresapori.com/

Facebook: https://www.facebook.com/RestaurantsTreSapori/

Instagram: https://www.instagram.com/tresapori/

 

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