* Holiday Dinner @ Globe ***
On December 10, to celebrate Christmas with my dear friend, we partook in a most splendid dining experience on the
concluding that Christmasequals family we elected a familiar place. Facing the giant floor-to-ceilingwindows, staring out onto St-Laurent Blvd, as I watch the white, fresh snowflakessprinkling the cars and passers-by, think how rapidly time can pass you by.
a word I truly enjoy saying, hearing and what it signifies. OnFriday night it signified culinary discoveries and a return to what made
unique, the inventiveness of the cuisine. 'The real voyage of discovery consists not in seeking new landscapes but inhaving new eyes.'
~ Marcel Proust
We share a special connection, a bond, if you will, between Globe andmyself, along with my extended family. We have history. My
have been celebrating their birthdays there since turning eighteen, with eachinviting their respective entourages. Then there's my
who wasfive years old when the chef would prepare a special plate of pasta (whichwas not on the menu). I remember she always adored him for it and showedhim with genuine hugs. He would take her their famous
'Tourte au Chocolat'
,to enjoy at the bar, while I savored my cigar. You see children, once upona time . . . smoking, even a cigar, was tolerated at bars and restaurants.
The good old days!
There was no missing the long series of restaurants between Sherbrookeand Pine Ave but all the action was at Globe. It is the
, especiallyon a Friday Night. It is the destination
that boasts eye candyand enticing food. With their dazzling waitresses and up-to-the-minutemenus, Globe has always been considered 'hot' on all these fronts. Whilesome of its competitors have cuter waitresses and better chairs, Globealways succeeded by offering the full package. This past Friday eveningI rediscovered an old friend. For a while the food wasn't up-to-par but it as returned to its former glory,and rightful place above the fray of restaurants and bistros all along the strip.The present chef,
has picked up that mantle and brought back gusto to the kitchen. The plates produced from that gallery wereall topnotch. Globe's cuisine exploits organic and local produce to its fullest. This kitchenlets the quality of ingredients do the talking. In that sense let's begin with
a grouping of marinated olives,
beans and tiny slicesof
with chili audaciously packed a punch. The
wafers was awesome. The appetizers, each separated in a bowlwith amazing flatbreads set on a butcher's wood slab, were cool which bestepitomizes what this restaurant is all about, sophisticated simplicity.The wine, selected by the proprietor, was a purple-red
CabernetSauvignon from Napa, featured an exuberant nose, dry, full-bodied elixir of the Gods with a delicious woody bouquet. The white selection, a