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Group dining at Firefly? Other better choices?

I took a group of 12 to Firefly earlier this week. We ate a wide variety of Tapas, all of which were good, many of which were VERY good. I wouldn't hesitate to go back again with either a large or small group. Terrific value in my opinion. Also found it very efficient with the food coming out fast once the order was placed. Some decent wines at fair prices - and some pretty good cocktails at about half the price of places on the strip.Favorite dishes: Tuna Tartare, Stuffed Dates, Padron Peppers (addictive), Shrimp Tempura, Camarones al Ajillo, Filet Sliders.

Feb 24, 2012
IMEC in Las Vegas

Shanghai Noodles?

Thanks, yes they are similar to udon - fat noodles made from wheat flour. They are served in soup and are also commonly served in what is sometimes referred to as Shanghai Style Chow Mein whereby they are wok fried with pork, cabbage and various seasonings.

I don't live in the area but am inquiring as a favor to a friend in NOLA who has been unable to locate them.

Jul 14, 2011
IMEC in New Orleans

Shanghai Noodles?

Anyone at all?

Jul 14, 2011
IMEC in New Orleans

Shanghai Noodles?

Does anyone know where to find Shanghai Noodles in NOLA? Looking for both a restaurant that serves them as well as a market that sells them fresh. Thanks

Jul 13, 2011
IMEC in New Orleans

Looking for a good butcher in Winnipeg

While we're talkin' about sausage, I want to throw in a plug for Wawel on Selkirk. Old school, Polish butcher - makes some fantastic sausages - try the one with black pepper (in it - not on it), some great ham flavored with allspice, some REALLY good pate - sold in whole little loaves for a ridiculously low price, loads of good stuff. Also try this terrific Polish pickled cucumber salad - big jar, cheap!

Feb 08, 2011
IMEC in Prairie Provinces

Hilton Downtown -Chow Ideas?

It is truly a travesty that no-one (except me apparently) is recommending Forte - right next door!

133 Richmond St W, Toronto, ON M5H, CA

Mar 07, 2009
IMEC in Ontario (inc. Toronto)

Best Single Order of Steak in Toronto

So, if you can put up with the scenesters, the (often) indifferent service and the overpriced wine, I would recommend the 8oz filet at Nota Bene ("DAVID’S PRIVATE STOCK, Naturally Raised 60 Day Dry-Aged Beef, Served with Café de Paris Butter"). I'm normally a rib steak guy as I rarely find a filet to have the flavour I look for in beef - this was a rare exception. My Alberta livin, steak eatin', always beef criticizin' boss also agreed. I imagine it would even be good without the butter for the butter bigots who have commented here.

Mar 06, 2009
IMEC in Ontario (inc. Toronto)

Greg Argent's new Resto, Forte - Review

In the interest of giving this great restaurant a fighting chance to stay alive, I'm adding my own few notes of praise. I cannot understand why this place isn't doing more business - it's not as if the immediate area is flooded with great places to eat. As a relatively frequent guest of the Hilton next door I do have a personal interest in making sure the place survives - but, that aside, I do believe it actually deserves to survive.

I hosted a group of 8 last week and there was not a single complaint but plenty of praise for the experience. The place is very comfortable - a sort of easy elegance is the best I can do do describe it - kind of like Nota Bene without the pretense (don't bother flaming - I've dined at Nota Bene several times and love it - I just think the presence of so many tragically trendy types takes away a bit of the incentive to try hard).

As noted by several others, the soup dumplings are a real treat - comfort in every bite. My duck was top notch - tender, succulent breast slices cooked perfectly medium rare along with juicy confit falling off the leg bone. I'm a big fan of lentils and the green ones which accompanied the duck were especially enjoyable - just barely al dente and treated to a little truffle oil finish. Several guests had the leg of lamb - a very clever preparation whereby the individual leg muscles are separated and tied so that it resembles a boneless loin - I tasted it and will definitely have it myself next time. Reports from other guests on the Black Cod and Blanquette de Veaux were also positive.

I'm often disappointed with the cheese course at North American restaurants - not because I don't like cheese, I LOVE it - but it's often poorly chosen and/or conditioned and/or served at the wrong temperature with boring or inappropriate accompaniments. I tend to be a bit of an evangelist about the joys of the cheese course but am often embarrassed when it doesn't live up to the hype I create for the uninitiated. No such problem at Forte - in fact it was so enthusiastically received that I didn't get anywhere near as much as I would have liked for myself. I wish I wrote this last week or took some notes, because I've now forgotten some of them but have an acute memory of the perfect Epoisse as well as a noteworthy old cheddar and a very pleasant Bresse Bleu. The accompanying crackers, bread and various compotes etc. were just the ticket - I'd go back here just for cheese. No one had room for dessert.

The wine list also deserves mention which, in my opinion, is well chosen and (relatively) fairly priced. The emphasis is not on WOW factor but on solid value with several good selections in the <$40 category and plenty in the $40-$60 range. The mittnacht-Klack Riesling was much enjoyed by our group and the Douro (Ventezelo) was enjoyable too.

Service was professional, efficient, helpful and friendly.

People, please give this place a try - at the very least, drop by for a glass of wine and some Onion Soup Dumplings (and some of the Truffled Popcorn - YUM) at the cozy bar before or after the opera - I'm sure many of you will return.


Feb 24, 2009
IMEC in Ontario (inc. Toronto)

places in/around the Sheraton

Forte? Nota Bene?

Feb 08, 2009
IMEC in Ontario (inc. Toronto)

What else is better in Canada?

Can't believe no-one has mentioned Rye Bread. Although, it's not so much a Canadian thing as specifically a Winnipeg thing. Two bakeries in particular, City Bread and KUB make rye bread that people take home to other cities by the case.

Apr 23, 2007
IMEC in General Topics

Any one tried the sushi at Superstore in Winnipeg?

I think it's just fine - not "fishy" smelling or tasting, rice is properly cooked, fish has a decent texture. I'm not sure I'll ever understand the concept of "amazing sushi!". It's fish, rice and a bit of seasoning or garnish... if the fish is fresh, the rice properly cooked and the sushi assembled correctly, what could be wrong with it - and how is it elevated from acceptable to "amazing"?
Sure, I can understand if someone comes up with an interesting new combination (the guy that used to be in the former "Canoeshi Bar" bar at Canoe in Toronto used to do a really cool sushi roll where the nori was replaced with paper thin beef tenderloin and flash grillled it), but to claim that fish and rice is "amazing" is surely pretentious. Flame away....

Apr 16, 2007
IMEC in Prairie Provinces

Looking for a good butcher in Winnipeg

Pacific Meat and Sausage - on Pacific about a block east of Keewatin. Not a fancy place but the beef is the best you'll find in Winnipeg. He buys whole sides and dry ages them for 30 - 60 days. The meat is entirely different in taste, texture and cooking time than your standard wet-aged beef. Amazing meat at about half the price of di Nardi. He also does some great house made corned beef, pastrami etc.

Apr 16, 2007
IMEC in Prairie Provinces