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Road Trip: Eating Pies a la Quebecois

On a recent road trip through the Quebec province, we unearthed two terrific pizza restaurants, each bearing their own distinctive regional style. At Gerry Pizza, thick old-school crust bears Quebec City-specific toppings like Matane shrimp and scallops. In the remote village of Kamouraska, Pizza Mag is making delicious Neapolitan-American-style pies, with plenty of French flare. (There's crème fraîche on almost everything!) More

Daily Slice: Spanakopizza at Van Horne Pizzeria, Montréal

I've consumed quite a few Montreal iterations of Greek-style pizzas that have been borderline inedible. Though a proper Greek-style pie is a thing of magic and beauty, my Montreal experiences with this style have resulted in too many soggy, leaden, and slimy specimens. But not only is Van Horne's spanakopizza one of the best Greek-style pies I've eaten in Montreal, it's hands-down the best delivery pizza I've ever had here, too. More

Toronto: VPN Pie at Pizzeria Libretto

From the imported ingredients to fastidious cooking methodology, Libretto is dedicated to Naples-style authenticity. They claim to bake their pies in less than 90 seconds in a 900 degree wood-burning oven (hand-built by a 3rd generation pizza oven maker in Naples, then delivered to Ontario). The pizza had all the hallmarks of a striking Napoletean pie: a blistered, slightly speckled crust made with naturally leavened Italian Caputo dopio zero flour, topped with a translucent, vermillion layer of San Marzano tomato sauce. More

Montreal: Fleisher's Meats Hosts Butcher Blackout at Joe Beef

New York-based Fleisher's Grass-Fed and Organic Meats recently hosted its annual Butcher Blackout at the Montreal restaurant Joe Beef. Despite the dinner coming directly on the heels of my gluttonous maple syrup feast at Pied de Cochon's sugar shack (it was the next night) I knew better than to turn down an opportunity to eat a massive meal of Fleisher's famed beasts multiplied by Joe Beef's spunk. More

Montreal: Maple Syrup Season Arrives at Pied de Cochon's Cabane à Sucre

Early March marks the beginning of sap season, and once the fields of maple trees are tapped, the province celebrates by opening the doors of the numerous family-owned cabanes à sucre, or sugar shacks. In 2009, chef Martin Picard—the owner of Montreal restaurant Au Pied de Cochon —retreated from the frenzied pace of his city restaurant and built a cabane à sucre in the Mirabel countryside, nearly an hour's drive outside Montreal. Take a look at the maple-centric menu: from New Brunswick oysters to the tourtière meat pie, everything involves maple syrup. More

Daily Slice: Downtown Pizza at Arlequino, Montreal

oh - i agree. getting my hopes up, then crashing them to the floor!

Le Castellet, France: A Wood-Fired Pizza Truck in Provence

@Sophie Oh, I'm glad!

@Adam Yes -- I was so thankful to have a car. We were really able to drive to lots of remote villages (and wineries!) and see lots of places. Plus, I love road trips. : )

@DSheridan I think because the socca was made in such a small cast-iron pan, it came out thicker, more like an omelette than a crepe. In most towns, I noticed that chefs use a HUGE, broad pan to make socca (about 3 feet across) and they spread the dough quite thinly.

Le Castellet, France: A Wood-Fired Pizza Truck in Provence

@Adam MINE TOO! I actually gasped when I saw it. So beautiful.

Le Castellet, France: A Wood-Fired Pizza Truck in Provence

@Adam It was a Provence road trip, so we drove all over, but the highlight was definitely the small villages in and around the Bandol and Var regions. St. Tropez was kind of a gas, too!

Le Castellet, France: A Wood-Fired Pizza Truck in Provence

@Adam You know, I don't think that I've ever eaten pizza in Paris! But I can say with certainty that this WFO pie was extremely delicious... especially with a bottle or two of Bandol Rosé. : )

Road Trip: Eating Pies a la Quebecois

@guilli_peppe MMm, shrimp poutine, sounds incroyable! Definitely will have to check that out on my next Quebec road trip!

Road Trip: Eating Pies a la Quebecois

@John Wozniak @quiteneil Actually, neither of these restaurants are in Montreal! The first is in Quebec City, and the second is in Kamouraska! (Though you should definitely still visit Montreal.)

Road Trip: Eating Pies a la Quebecois

hi @ryuthrowsstuff, actually i have written about tourtière! the pied de cochon makes a great version.

http://www.seriouseats.com/2011/03/montreal-pied-au-cochon-cabane-a-sucre-canada-maple-syrup.html?ref=title

Montreal: Smoked Meat Pizza and the Man Behind It at Le Gros Jambon

@guycooking I'm telling you - the pickles is what makes it perfect!

Daily Slice: Pizzeria Magpie, Montreal

@imtardy I ADORE Bottega! I want to do a post on it soon.

Daily Slice: Pizzeria Magpie, Montreal

@John Wozniak I couldn't agree more! My thoughts precisely...

Daily Slice: Pizzeria Magpie, Montreal

@Adam Kuban Yeah, their more simple pies are much more successful. (I'll write about those, soon!) The crust was pretty good — a little denser and sweeter than a typical Naples crust, so it didn't have that mindblowing ethereal-bubblegum quality I look for, but still chewy and satisfying.

LaSalle Pie Taste-off: Centrale vs. Dani's Pizzeria 'Spéciale'

@humberto That would be quite a road trip, but yes — curious to know what the rest of Canada's pizza is like!

The WORST Baking Surface for Pizza

hahahahahaha holy shit! i had to stare at that photo a good 10 seconds to figure out what was even happening.

Daily Slice: Sunshine Tavern, Portland, Oregon

Holy cow. What a beautiful pie. I can't believe I didn't know about this spot when I lived in Portland!

Daily Slice Sandwich Deluxe: Shortstop Deli, Ithaca, NY

Siiiiigh. I spent seven glorious years in Ithaca. The first four (while at Cornell) I exclusively patronized Hot truck, and the final three as a townie I was devoted to Shortstop, going there at least once a week for lunch. Never ever ever got tired of the sandwich magic there. Great story, Meredith!

Toronto: VPN Pie at Pizzeria Libretto

@lexophile I remember seeing that duck confit pizza on the menu and desperately wanting to eat it! Damn, next time. :)

Toronto: VPN Pie at Pizzeria Libretto

@ maginary_girl I wasn't in Toronto very long, but the night we arrived we drove straight to the Henhouse (killer jukebox!) for the avocado BLT, and the next morning I had a great iced coffee at the Belljar. We arrived pretty late on a Sunday night, so almost everything in our area was closed... but I wish I could have tried out more places! Next time. :)

A Pizza Snob's Approach To Toppings

Bravo — this is a great piece! I agree with you on all counts.

Quebeckers enjoy something very alarming called 'Pizzaghetti.' I wish it didn't exist.

Where to Drink Coffee in Toronto

Oh, how I wish this had been up when we were in Toronto on Monday! We went to Belljar Cafe and I liked it a lot — yum espressos + iced coffee.

Pizza D'Agostino: Old-School Montreal Pizza at Its Best

@Everyone

Just to make an important distinction— Pizzeria Napoletana is *not* Montreal style, but rather some kind of mediocre riff on Italian thin-crust, while 'greasebomb' places like Amelio's and Elio's most decidedly are. (And I'm not a fan of either, although I've heard that the sit-down location of Amelio's is better than the new Bernard location, which is the only one I've ordered from).

When I say Montreal pizza is "bad" I mean that in a way where we actually LOVE "bad pizza," similar to how a "great" poutine is actually pretty terrible/indulgent/trashy. For example, I love all the pizza I've had in Lasalle, and it's definitely the greasiest and trashiest I've ever had!

Anyway, this is a really rad conversation and hopefully the first of many! I plan on covering Montreal-style pies more in the future, so if you have any more recommendations, keep 'em coming!

Pizza D'Agostino: Old-School Montreal Pizza at Its Best

@Meredith, well I guess it's more of a 'regional' differentiation, as in, Lasalle is a suburban borough in the southwest part of Montreal, right along the Lawrence River, so you get all of these great places that cater to the summer / vacationing crowds. Really cute pizza shacks + casse-croûtes... I LOVE it!

Pizza D'Agostino: Old-School Montreal Pizza at Its Best

@Monsieur_Ghislain, you bring up an interesting point but I'm not sure 'true' Montreal style is exclusive to the Greek diner genre... Elio's and Napoletana et al have been around for decades and seem pretty firmly entrenched in 'old-school' Montreal pizza culture...

Pizza D'Agostino: Old-School Montreal Pizza at Its Best

@Monsieur_Ghislain, I enjoyed Jane quite a bit actually! It's totally worth a visit. Although, not to split hairs, they do sort of a refined Lasalle-style pie. Have you been to Manzos or Bardeco? Both are awesome!!

And thanks all for the other recommendations. I'm stoked to try em out.

Pizza D'Agostino: Old-School Montreal Pizza at Its Best

hey @vivat.dan thanks for the welcome! I've hit up Elio's, Amelio's + Napoletana with little luck. Maybe the grease-bomb style isn't for me! (However, I've been to at least 4 pizza places in Lasalle, and I LOVE Lasalle style pies!) Where else should I go??

Montreal: Fleisher's Meats Hosts Butcher Blackout at Joe Beef

New York-based Fleisher's Grass-Fed and Organic Meats recently hosted its annual Butcher Blackout at the Montreal restaurant Joe Beef. Despite the dinner coming directly on the heels of my gluttonous maple syrup feast at Pied de Cochon's sugar shack (it was the next night) I knew better than to turn down an opportunity to eat a massive meal of Fleisher's famed beasts multiplied by Joe Beef's spunk. More

Montreal: Maple Syrup Season Arrives at Pied de Cochon's Cabane à Sucre

Early March marks the beginning of sap season, and once the fields of maple trees are tapped, the province celebrates by opening the doors of the numerous family-owned cabanes à sucre, or sugar shacks. In 2009, chef Martin Picard—the owner of Montreal restaurant Au Pied de Cochon —retreated from the frenzied pace of his city restaurant and built a cabane à sucre in the Mirabel countryside, nearly an hour's drive outside Montreal. Take a look at the maple-centric menu: from New Brunswick oysters to the tourtière meat pie, everything involves maple syrup. More