Molecular cuisine at Pullman: Chef Alejandro Digillo of La Vinería de Gualterio Bolívar in Buenos Aires has worked with the godfather of cutting-edge contemporary cuisine Ferran Adria. Chef Digillo has received several honours for his trendy yet unpretentious local and seasonal cuisine that focuses on applying new techniques in the kitchen. Expect some showmanship and a little bit of the theatrical when he takes over the Pullman kitchen during this year’s fest. February 26-27, 2013, Pullman, 3424 Parc, (514) 288-7779

Lunch around the world: What better way to spend your lunch hour then to travel around the world in search of exotic flavours? From February 25 to March 1, take your taste buds – and your coworkers – on a whirlwind culinary trip. All 6 of these restaurants will be offering 3-course lunch menus for $14.95. Any of these spots would be wonderful but my personal favourites are Byblos and Rumi. February 25 to March 1, 2013, Various locations

Festival of Quebec cheeses: This free activity is a must for all cheese lovers. It’s a great opportunity to discover more than 60 Quebec-made cheeses and meet some of the cheesemakers who will all be gathered at Complexe Desjardins for a 4-day cheese extravaganza. Quebec cheeses have come a long way in the past 20 years and they now rival some of the best imported cheeses. Go on the hunt for your new favourite cheese, learn how to distinguish regional qualities and discover everything you always wanted to know about the intricate process of cheese making from the masters themselves. February 20-23, 2013, Complexe Desjardins, 150 Sainte-Catherine West, (514) 281-1870

Sweet Sucre at Auberge Saint-Gabriel: Sucre is one of the hottest restaurants in Buenos Aires right now and we are lucky to have its chef Hugo Macchia at Montreal en lumière this year. Chef Macchia has worked in some of the world’s best kitchens, including 3-Michelin starred Mugaritz in Spain. He will be a guest chef at Auberge Saint Gabriel where he should be in his element thanks to the similarities between his native and adoptive restaurants, mainly the large cellar and roaster set in a welcoming, hip ambiance. February 21-22, 2013, Auberge Le Saint-Gabriel, 426 Saint-Gabriel, (514) 878-3561

Saguenay-Lac-Saint-Jean at the Jean-Talon Market: The Jean-Talon market mezzanine will play host to a makeshift bazaar that will welcome 12 producers and food processors from the Saguenay-Lac-Saint-Jean region. Discover these welcoming producers, exchange recipes and ideas and discuss their unique products, from dairy products and meats to spices, preserves, jams and regional specialties. February 23-24, 2013, Jean-Talon Market (Mezzanine level, 2^nd floor), 7070 Henri-Julien, (514) 277-1588

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Saint-Denis is one of the major arteries that bisect the city, from Old Montreal to the south to just beyond the 40 to the north. A few of my old haunts are now gone, but if you ever find yourself nearby these are some of my favourite spots to grab a bite…

L’Artisan Piadineria: A piadina is a typical Italian street food; it’s a flatbread sandwich stuffed with a variety of cold cuts, veggies and/or cheese. Stop by for a snack at this recently opened spot and watch owner Enzo Salvati work the dough by passing it through the roller machine. Your piadina is then cooked on the flattop while you wait and stuffed with whatever delights you may desire from the vast array of high quality Italian salumi, imported cheeses or marinated vegetables. L’Artisan Piadineria, 3421 St-Denis, (514) 508-1433

La Fabrique: La Fabrique’s open kitchen takes up center stage in the middle of the restaurant and is the main attraction. Watching the dynamic kitchen team do its thing is part of what makes this spot fun. The neighbourhood bistro serves up hearty market food in a vintage industrial ambiance that’s always festive. Stop by for brunch and enjoy some of the tasty reinvented classics on the menu. La Fabrique, 3609 St-Denis Street, (514) 544-5038

ITHQ: The Institut de tourisme et d’hôtellerie du Québec is where young minds come to acquire the skills needed to be in the hospitality and tourism industry. These same young minds, specifically those striving to become chefs or excel in the service industry are at the helm of the two Institute restaurants. The Salle Paul-Émile-Lévesque is the ITHQ’s teaching restaurant where students prepare and serve their creations as part of their curriculum under their teachers’ supervision. A 2-course table d’hôte menu will run you anywhere from $10.50 to $15.50, perfect for a casual lunch. The more sophisticated Restaurant de l’Institut is a fully functional 60-seat restaurant that serves breakfast, lunch and dinner in a beautiful space overlooking St-Denis. Restaurant de l’Institut, 3535 St-Denis Street, (514) 282-5120, Salle Paul-Émile-Lévesque, 401 rue de Rigaud, (514) 282-5120 Au cinquième péché: Originally from the North of France, the Lenglet brothers are the owners of this small St-Denis bistro, serving their own take on classic French dishes using local and seasonal produce. The restaurant is most famous for serving seal meat and has been featured in many local and international media including Bizarre Foods with Andrew Zimmern and the New York Times. However, don’t get caught up in the hype and give their many succulent dishes and natural wines a try. Au cinquième péché, 4475 St-Denis, (514) 286-0123

La Distributrice: While this place is not technically on St-Denis, it is but a stone’s throw away. La Distributrice has been deemed the smallest coffee shop in the world. Located under a staircase on Mont-Royal Street just east of Saint-Denis, the tiny well-organized space consists of a counter for the espresso machine and a stool for the barista to sit on. Despite the tight quarters, La Distributrice manages to dole out a great cup of espresso or latte through its takeaway window. Don’t forget to grab a cup on your way to the Mont-Royal metro station. La Distributrice, 408 Mont Royal Avenue East, (514) 291-4825

I cannot resist adding this recommendation to the list. While this is not, per say, a place to get something to eat, it can be complementary to your next meal. Opened since 1975, Arthur Quentin is an exquisite household store carrying everything from the latest kitchen gadget to the quaintest French cookbook. Whether you’re a lover of Le Creuset crockpots or are just looking for the latest pastry molds, I dare you to walk out of this unique boutique empty handed. Arthur Quentin, 3960 St-Denis Street, (514) 843-7513

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If tailgating isn’t an option in the cold winter months, then take the party indoors and hit up Blackstrap BBQ: the big boss mix plate is something that everyone should experience. A sampling of everything on the menu from smoked ribs and brisket to turkey and fried mac and cheese balls, this meal can feed a small family or serve as a reward to someone who’s just finished watching Silver Linings Playbook.

Momesso’s is an institution for any dude in NDG. This sports bar/restaurant is like your uncle’s basement man-cave that’s stuck in the 80s. Sports trophies and paraphernalia line the walls of this former NHLer’s classic diner that serves up their signature submarines with homemade hot sauce. The “supreme” usually hits the spot – steak, Italian sausage, sautéed onions and bell peppers, topped with cheese, coleslaw and their hot sauce.

Math is manly and so is hitting up Poutineville, who throw down 77 billion different combinations of custom-made poutines to order. From their signature smashed potatoes to julienned or sweet potatoes, this place features a poutine that pays homage to Montreal; a smoked meat poutine with mushrooms and fried pickle.

Il Piatto Pieno is the perfect place for the wannabe Soprano. Fire-cooked pizzas and fresh pastas to order (not to mention it’s BYOW), this spot in Little Italy leaves nothing up to the imagination when role-playing your favourite HBO Mafioso. Red and white checkered tablecloths frame towering plates of perfectly cooked Fettuccini Amalfitana – garlic, shallots, sun-dried tomatoes and cherry tomatoes in a lush rose sauce.

What’s more manly than eating with your hands at a taco joint that’s situated in a converted parking garage, eating off homemade furniture made with recycled shipping pallets while sipping drinks out of a bag? Montreal’s first taco truck has turned their headquarters into a full-fledged dining option. With a rotating menu of inspired items, keep an eye out for their turkey dinner taco – thanksgiving dinner with all the trimmings… in a taco! Check their Facebook page for their hockey night specials as well.

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 THE DETAILS

Blackstrap BBQ, 4436 Rue Wellington, (514) 507-6772

Restaurant Momesso, 5562 Chemin Upper Lachine, (514) 484-0005

Poutineville, Multiple Locations

Il Piato Pieno, 177, St-Zotique East, (514) 276-1076

Grumman78, 30 de Courcelle, (514) 290-5125

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What started as a hobby and delicious weekly specials at his former restaurant, Chef Dylan Kier honed his favorite past time into a crowd-winning recipe. What actually turned out to be a championship-winning recipe has taken Kier and his Blackstrap team to a first place title at a local barbecue competition and then subsequently asked to represent Quebec at the Jack Daniel’s invitational in Lynchburg, Tennessee.

“It started from a small home smoker my wife gave me as a gift and it took off from there.” Unfortunately, he out-smoked the smoker and broke it. Kier’s passion for barbecue and trying to understand every aspect of smoking meat, amalgamated to a cross boarder run with five buddies to haul home a 500-pound, Missouri’s finest industrial smoker.

“I was researching all kinds of recipes, ones from famous pit masters to celebrity chefs, tweaked and modified to find one I was happy with to call my own.”

Hitting up their eatery, I had the opportunity to taste a few items on the menu; first at bat was the Blackstrap brisket sandwich. A generous mound of beautifully smoked brisket, the meat was tender and juicy. The bark – the outer crust of caramelized dry rub – was incredibly flavorful and sweet.

The pork ribs came with a side of coleslaw and braised greens – although all menu items are dry rubbed, there is homemade spicy barbecue sauce and sweet barbecue sauce available should you desire smokey palate lube for your meat.

The secret to Blackstrap’s deliciousness is in the rub – a complex mélange of spices that highlights the meat’s natural sweetness, and draws out the deep and mysterious wisps of smoke that has embedded itself for over 12 hours. Nicely paired with tart and tangy sides, the slaw and cider braised greens, brightens up each bite of ribs.

If you are unable to decide what to order, Blackstrap has made it simple for you, get  “Le Gros” (The Big)” – a sample plate of everything on the menu enough for two people or one hungry one.  From ribs and brisket, to smoked turkey and pulled pork, Le Gros also includes a sampling of all the side, such as braised greens, smoked spicy beans, biscuits and most importantly, fried mac and cheese balls.

These bad boys are exactly what you think they are and everything you want them to be. Cheesy and lustful, these golden nuggets ooze with cheese and beg to be eaten slowly and not shared. Slow is key – no one needs molten hot cheesy lava singeing the roof of your mouth.

There is something to be said about honest people serving up honest food and nothing is more unpretentious than barbecue. Kier and his team at Blackstrap exemplify southern hospitality, while sharing their passion of barbecue and providing Montrealers another reason to use wet-towelettes.

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THE DETAILS

Blackstrap BBQ, 4436 Wellington, (514) 507-6772

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Bofinger BBQ Smokehouse: Smoked and grilled 100% all beef patty, with Bofinger’s famous pulled pork, house smoked bacon, Swiss cheese, Spicy barbecue sauce all on a toasted Portuguese bun.  Awesome addition of tangy coleslaw, reminiscent of any classic pulled pork sandwich but with a burgery twist.

Restaurant Biarritz: Bulgogi marinated flank steak, homemade kimchi, topped with freshly chopped scallion and ginger drizzled with oil. Cooked to a perfect medium rare and served on a grilled sesame seed bun, the burger took first place in the only competition that really mattered… in my heart.

Café Pave: One of the three vegetarian options on the week – a patty comprised of braised black turtle beans, corn with a south-western kick, English cucumber, organic Roma tomatoes, spinach with roasted garlic, and dressed with a yogurt sauce. Between you and me, probably the only veggie “burger” I’ve ever eaten and enjoyed… ever.

Bistro le république: Beef patty, cheddar, crispy griddled cooked bacon, onions, with a dollop of homemade bbq sauce on a sesame seed Kaiser bun.  Pretty basic burger until they sexed it up by braising the onions with beer.

Café Souvenir: Called the “breakfast burger”, this burger encompasses everything you think of eating first thing in the morning: pulled pork, topped with a sunny-side up egg, and guacamole.

Comptoir 21: From a fish and chip shop comes the fish and chip burger sans the chips… So basically it’s a fried fish burger. Topped with mesclun, tomatoes, sliced pickles and their house special sauce.

Diablos Smoke House BBQ: Called the sixth deadly sin, this monstrosity is AAA-beef patty, provolone cheese, smoked bacon, smoked tomato ketchup hugged in a pretzel bun. Only way they can push this burger over the edge is if they battered and deep fried it… wait a minute…

KONO Pizza: The only non-burger entry of burger week – A cone shaped pizza burger pizza cone. Grilled fresh ground beef, secret four-cheese blend, homemade tomato sauce wrapped in their signature pizza crust cone.

Le Gros Jambon: All beef patty, caramelized onions, topped with fried pickles and doused with a homemade Coca-cola mayo in a homemade hamburger bun. Yes, I said Coca-cola mayo.

M:Brgr: Kobe beef patty, topped with pecorino, arugula, grilled sweet cherry tomatoes, with a grilled slice of all beef salami slapped on top – the burger was decadent and lustful.

Nouveau Palais: This is a traditional burger topped with straight up classic fixings: lettuce, tomato, onions, bacon, and cheddar on a poppy-seed bun. Don’t get me wrong, by no means is this a simple burger, it makes up for its modesty in big flavor – don’t wear socks when eating this burger, they’ll probably be blown off.

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