Montrealers conduct much of
their business and their
social lives in the city's
eating
places , and Montreal food is as varied as its
population, ranging from the
rich meat dishes of typical Québécois
cuisine to bagels bursting
with cream cheese. Masses of
restaurants line the area
around rue
Ste-Catherine
downtown, though American
fast-food chains seem to be
taking over, while
Vieux-Montreal
has an ever-expanding number
of places to eat, though here
most are touristy and slightly
overpriced. The best for food,
and upbeat atmosphere, is in
the more French area of the
metropolis, around the
Plateau
and
Quartier Latin . Montreal
comes a close second
to New York as the
bagel
capital of the world, and they
are sold everywhere from grimy
outlets to stylish cafés -
particularly delicious when
fresh, warm and crammed with
cream cheese and lox (smoked
salmon).
For those on a tight
budget the delis, diners
and cafés are perfect, and if
you're really broke the
so-called pizza war downtown
has got slices of pizza down
to 99¢. Apportez votre vin
establishments, of which there
are many on rue Prince Arthur
and ave Duluth, are the
cheaper restaurant
alternatives.
Snacks and
cafes
Ambiance , 1874 rue Notre Dame
ouest. Old French tearoom and
antique shop. Bagel Etc. ,
4320 boul St-Laurent. Trendy
New York-type diner. Excellent
bagels from the simple cream
cheese to caviar and
extravagant breakfasts.
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Restaurants
Montreal's ethnic diversity
is amply displayed by the
variety of cuisines
available and Montrealers
try to outdo each other by
indulging in exotic fare
from Japanese rotis to
earthy Portuguese grub. The
city has its own Chinatown
just north of Vieux-Montreal,
a Little Italy around
Jean-Talon Métro, a Greek
community whose cheaper
restaurants are concentrated
along Prince Arthur - but
for more traditional Greek
cuisine head further north
along avenue du Parc where a
number of Greek-Canadians
live. Most prominent of the
ethnic eateries are the Eastern
European establishments
dotted around the city.
Opened by immigrants who
came to work in the garment
factories, their speciality
is smoked meat ,
which has become a Montreal
obsession, served between
huge chunks of rye bread
with pickles on the side.
