#joe beef

[yourfrankiethings]

Joe Beef, Montreal, 9/20/23

exterior – 2491 Notre-Dame St W, Montreal, Quebec Joe Beef opened in 2005, named for Charles McKiernan, a tavern owner who died at 54 due to gluttony and generosity.  Joe Beef offers a casual take on French fine dining in Montreal’s Little Burgundy neighborhood.  The menu changes daily depending on what is fresh and available but oysters seem to be ever-present as are rich, heavy sauces. The menu…

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[kelfurgalicious]

j'adore montreal

j’adore montreal

Welcome to Montreal   The family and I have only been back from Montreal for 24 hours, and thanks to my Instagram stories, I have been getting a lot of restaurant and cafe recommendation requests. It seems that every Canadian is itching to escape domestically to the exquisite city of Montreal; and I don’t blame them. It is just as beautiful as I remembered. This was my fourth time to Montreal:…

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[walrusmagazine]

Illustration by Sarah Gonzales (sgonzales.net).

Let the Latest Joe Beef Cookbook Guide You to Gluttony

The Montreal restaurateurs have crafted extravagant recipes for the coming apocalypse

Over its 320 pages, Surviving the Apocalypse contains everything from instructions on how to make your own soap (lye and beef fat) and how to create spruce cough drops from scratch (though good luck finding the tablespoon of slippery elm bark) to how to butcher a chicken (be sure to pick one of a “noble pedigree”!). Closely following all the recipes isn’t exactly practical, but then again, it’s not supposed to be. The book isn’t a guide to crafting a quick weeknight menu; it’s a bible for the Joe Beef lifestyle.

Read more at at thewalrus.ca.

[ecrasonslinfame]

New work for Monocle Magazine - Montreal food briefing

Here are some images from Mon Lapin, owned by the Joe Beef team.

[quartopiano]

"La cucina era una prigione": David McMillan lascia i suoi 5 ristoranti di successo per gestire una fattoria in campagna

Dopo 32 anni di carriera come chef e ristoratore di successo, David McMillan decide di abbandonare il grembiule per pensare alla famiglia e a sé stesso: “Ora non ho più preoccupazioni”.

[fashionbpm]

Pour emporter : Joe Beef

Pour emporter : Joe Beef

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[iheartvelma]

Joe Beef chef David McMillan is quitting the biz, citing burnout and anger.

The restaurant business is gruelling. In an interview with the Gazette’s Bill Brownstein (who’s still working? Guy must be 103 years old now?) he cited increasing anger, the toll of trying to run five restaurants (meeting payroll for over a hundred staff), anger, the pandemic, and just seeing endless costs and work.

“I never want to shave truffle over asparagus for tourists from Toronto ever again,” he said, which kinda sums it up.

Burnout for even moderately successful chefs is frequent, as is addiction and suicide. I totally get him not wanting to pretend to be happy for hipsters who just want to say they ate at Joe Beef to tick off a coolhunting check box, or build a restaurant empire that would slowly become mediocre and decay.

Having come up in old-school French cuisine at places like Le Caveau (long since gone) and Les Caprices de Nicolas, his standards are very high, but he also came up in a time where the business was punishing and workplaces abusive. No doubt that sticks with him.

He’s an artist who is leaving the field on his own terms, and it’s probably a very healthy decision for himself and his family.

He’s sold his interest in the restaurants to his business partners Fred Morin and Allison Cunningham, so they will continue on. No doubt he will continue to be an influence to the generation of restaurateurs that came after.

[ggots]

Lièvre à La Royale

In Quebec, only two real game meats can be legally sold, caribou from the great north and hare snared in the winter. The taste of these meat

For those curious to see my shame