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Restaurant chains known for their hot dogs include La Belle Province, Valentine, and Lafleur Restaurants. Some longstanding Montreal independent restaurants famous for their steamies include Decarie Hot Dogs and Montreal Pool Room. The 'steamie' hot dog variety has become quite popular across Canada, now frequently replacing the traditional one.
The Gibeau Orange Julep restaurant (also known colloquially as OJ or The Big Orange or The Julep or The Orange Julep) is a roadside attraction and fast food restaurant in Montreal, Quebec, Canada. [ 1 ] [ 2 ] The building is in the shape of an orange, three stories high, with a diameter of 12.3 metres (40 ft).
It is known for throwing hot rolls to the customers. It features Southern or country cooking (fried chicken, catfish, etc.); a variety of side dishes, called "pass arounds", are brought to the table to accompany each meal. [2] The restaurants have been cited as a prime example of "road food", and diners often arrive via tour bus. [3]
Décarie Hot Dogs, founded in 1969, [1] is a diner counter restaurant located on Décarie Boulevard in the Saint-Laurent district of Montreal, Quebec, Canada. It specializes in hot dogs and french fries .
La Banquise is a restaurant in Montreal, Quebec, Canada which specializes in the dish of poutine. It serves over thirty different kinds of poutine and is open 24 hours. [ 1 ] Its address is 994 Rue Rachel East in the borough of Le Plateau-Mont-Royal .
The Montreal Pool Room is a well-known and well-regarded greasy spoon restaurant, located in the city's former red-light district on Saint Laurent Boulevard, in Montreal, Quebec, Canada. The restaurant has been open since 1912 (registered 1921) and is known for its "underground allure", described by some as being a "seedy goodness". [ 1 ]
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Montreal-style smoked meat, Montreal smoked meat or simply smoked meat in Quebec (French: viande fumée or even bœuf mariné: Literally “marinated beef”) [1] is a type of kosher-style deli meat product made by salting and curing beef brisket with spices. The brisket is allowed to absorb the flavours over a week.