Our Shop Hop guides are designed to help you scope out the most unique finds in town by suggesting easy-to-walk excursions through the city’s nicest neighbourhoods. Not only will you get a feel for Montreal as locals experience it, you’ll also come away with souvenirs that’ll remind you of your magical trip to la belle ville. After our hunt for designer clothing in Outremont and menswear in Old Montreal, we take a gander at some sleek designer furnishing stores in Little Burgundy.

Our journey starts admittedly a little east of Little Burgundy in Griffontown, on Peel between Wellington and Ottawa street, only because that’s where Celadon Collection lives. Among the tufted leather divans, wallpapers and mile-long cherry wood dining tables o this breathtaking showroom, you’ll find a plenitude of cool little items that are easy to pack. A kit of lacquered cream-coloured stationary boxes, for example, will make your desk look as worldly as Christopher Columbus – or how about a vide poche with a heraldic lion motif for a stately statement?

When you wander out, take Ottawa street westward to De la Montagne, turn right and walk to Notre-Dame. Notre-Dame, Little Burgundy’s main drag, has long been a destination of choice for interior decorators and stylish amateurs because it’s home to a huge concentration of antique stores, so make sure you keep some time to explore those too. What’s most interesting though are all the contemporary design boutiques that have popped up over the years. Ludovik is an invaluable resource for playful contemporary ware, including a vast collection of ceramics, cushions and dishware by Jonathan Adler, an exclusivity in Quebec.

Continuing westward, you’ll happen upon Beige, a sweet, tasteful store filled with silky soft bedding by the likes of Area Home and Dwell Studio, classy glass dishware and chic table linens worthy of Martha Stewart’s Maine home(s). Though generally classic, the tone here sometimes veers towards the contemporary, especially in the lighting department – and everything remains impeccably curated. Just across the street, at Léo Victor Design, the wares are distinctly avant-garde by comparison, trading in dramatic lines and unexpected forms. There’s a preponderance of pop colours in the seating – a specialty – and in the accessories, the focus is on stainless steel, which is the material of choice for wine racks, key holders, lanterns and filing trays – all cooler than cool.

Peckish? Choose between one of the city’s most acclaimed restaurants, Joe Beef, and its subsidiary Liverpool House, both kings on this block.  After three courses of meaty goodness, you’ll be ready to bask in other made-in-Montreal delights just a hop westward, for a grand finale of this Shop Hop at Fait Ici. In this store specialized in sustainably-produced Quebec products you’ll find everything for the home, but of a different sort: less design products and more edibles, including a gift section where you can get growing gifts – plants in pretty pots. Whatever your wants, it’s worth a stop!

THE DETAILS

Celadon Collection, 186 Peel St., (514) 932-3306

Ludovik, 1318 Notre-Dame West, (514) 678-6617

Beige, 2475 Notre-Dame West, (514) 989-8585

Léo Victor Design, 2480 Notre-Dame West, (514) 939-3888

Joe Beef, 2491 Notre-Dame West, (514) 935-6504

Fait Ici, 2519 Notre-Dame West, (514) 439-3888

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The Happening Gourmand is in its 6th edition this year and you can expect the same great restaurants and a few surprises.
Eight of Montreal’s finest restaurants (part of the storied Antonopoulos Group) await diners with a fixed price menu that includes a choice of 2 entrées, 3 choices of main meals and a choice of 2 desserts. It’s an excellent opportunity to indulge in Montreal’s world renowned gastronomy and discover a new favourite restaurant. With participating establishments like Taverne Gaspar, Vieux Port Steakhouse, Modavie, Suite 701, Restaurant Verses, Mechant Boeuf, Aix Cuisine du Terroir, Bevo Bar and Pizzeria- you have no excuse not to eat out for a night in January.

All of the restaurants featured are excellent, but if you’re looking for Mediterranean cuisine and live music, check out Modavie where the meals are accompanied by nightly live jazz. Generally reservations aren’t required but it’s a good idea to call ahead to book your spot if you have your heart set on a particular restaurant.
The lunch table d’hote is a new development this year. For just $15 dollars, you can delight in an afternoon nosh at Vieux Port Steakhouse, Modavie, Suite 701, Aix Cuisine and Verses Restaurant in the Hotel Nelligan. Stopping in at one of these fine restaurants is the perfect conclusion to a winters stroll in the Old Port. Discover for yourself why the world is talking about Montreal’s exciting gastronomy and thriving restaurant scene.

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THE DETAILS

Happening Gourmand, January 10 to February 3, 2013

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Pictured above is the roasted cauliflower, salty pork belly and ricotta at Pastaga: The earthiness of cauliflower and the tangy, sharp-soft salt of pork belly warm us to the bone.
Chef Jason Nelsons is almost religious in his devotion to what’s fresh, honest and often organic. He travels the region on Sunday road-trips in search of producers he likes, and the board at Renard Artisan Bistro, his small restaurant on Mont-Royal, lists original dishes that showcase the flavours in a way that elevates them even further. Sweetbreads never tasted so good in this town.
Tourtière is traditional Quebec meat-pie made of a meat mix that often includes pork and spices; this one made by Michelle Marek and Seth Gabrielese at Foodlab is adorned with a small, perfect pastry snowflake that tasted especially sweet and flaky. Michelle and Seth have organized a special set of holiday menus, Les Grandes tablées, which set menus for groups of six people or more – a great place to meet with family or friends over the holidays.
Speaking of pork, Lawrence Restaurant’s wintry Quebec-raised pork chop with braised radicchio and local apples, a signature dish which is always salted and sweet enough to warm even the chilliest bones. Apples are bountiful in Quebec, and cooks can count on them all winter long to sweeten the deal.
Speaking of root cellar-produce, Nora Gray has a mean handmade beet and gorgonzola ravioli on their December menu, as well as some rabbit saddle and tripe that’s recommended.

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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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