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24 Montreal Restaurants in 24 Hours

24 Montreal Restaurants in 24 Hours

Day of Gluttony - Sn 1/Ep 4Day of Gluttony - Sn 1/Ep 4

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The Day of Gluttony hits French Canada's culinary epicenter to take in some of the culture and amazing food on offer in historic Montreal.

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- Buddy I do not see this restaurant you're talking about. - It's right over there dude. Welcome to Montreal. Bruce, what do you think? - This is why we left Toronto? - Well there's patches of sunshine out there somewhere. Rain or shine, Day of Gluttony. - [Announcer] Press start. - [Harry] An epic food crawl through 24 restaurants in 24 hours. - [Bruce] In food-centric cities all across North America. - [Harry] But it's more than a challenge, it's a journey. - [Announcer] Harry. Bruce. Round one, breakfast. - Stop number one, we gotta go with some coffee. Cafe Odessa. Bruce. - [Barista] Hello, . - Do you have anything special that you do? - Tados. - Two cortados. Why do you start with coffee first? Because. - Because I need to wake up. - You gotta wake up. Number one. Oh that's good. - I wanna just climb back in bed with this. - You know, I kind of wanna sit by the fire with a book, but we have about 23 more places to go. So, I don't think that's happening today. - Yeah, we'll just slap you back into reality right now. With this. - Oh, thank you. Done. Thank you. Breakfast, breakfast, breakfast. - Breakfast in Mile End. Faberge. - Thank you. Gotta get the juices flowing. With juice, you know what I'm saying? - The green power. How do you say breakfast in French? - . - [Harry] . - . - . - . - You're better than he is, yeah. - He always wins the language. - . I think in French. All right, let's get our huevos rancheros on. Wow, that is not , this is . - That's for sure. - That is grand, . - Hey, you know what, you can't be a glutton if you just don't know how to dig in. - Oh, this is gonna explode everywhere but I'm ready. - Explode it on the potatoes. So that I can get some extra . - Yeah. - Yeah, there you go. That's a lot of exploding, bro. - [Bruce] The Montreals they know how to do potatoes. - Bruce I know what you need here you go, dude. You need to relax. - Is this how we start off the day of gluttony. Aw this is so relaxing. - All right dude, that's your 30 seconds of bliss. Let's go. - All right. I have a surprise for you, Bruce. - L'Apothicaire. - Our special. - Wow. Nice to have a friend here, hi. - I met Marie in Thailand. - Thailand, yes. - We did many moons ago and now we're here in Montreal. Eating at her restaurant. Small world. - Oh wow. - Here you go. - The cute French word petite, petite, it's not petite. Everything is grand. It's huge look at this thing. This might be the first time I've seen a hash Benedict. Look at that. - I'm gonna help you out. - Help me out, Lift it carry it. - Oh! Okay. - You made it. - Cheers. - Cheers. - This is good Harry. The trick is telling your stomach that this is your first breakfast. - I love eggs. Have I ever told you how much I love eggs? I love eggs, okay. No matter what time of day, eggs are always good. And these eggs. The eggs out here are fantastic. - . - Oh you missed your mouth. This is gonna be a long day. A long and satisfying day. - [Host] Oh yeah. Look at that cheese. It's a which means it has veggies in it. Some iced tea. - Fantastic. - [Waiter] . - Notice how Bruce and I are avoiding poutine right now we're like, let's drink the tea maybe we'll get hungrier as we drink the tea. - My brain is saying okay to try. You must try. Really that sauce activates it, man. - I gotta say I feel like it's healthier because we have veggies in it. I like it. - Yeah. For such a little place packs a lot of flavor. - That's some bang for buck. I think we can safely call this a Montreal salad. - We're here in old Montreal an institution Olive Et Gourmando. Oh drizzler. - That's it man, get in there. - He just dis the Montreal drizzle. - Did you see that? They put little broccoli in that. This is a place that you've got to come to. Eggs, eggs, Poutine and then a salad. Balance it out. Well rounded menu today. See that. - Oh look at that. - [Harry] I'm pouring Asian style again. - [Bruce] He's always going Chinese tea. It's colder outside but I feel like that's an advantage. - Yeah. - When the temperature drops I get hungrier. - It's true because you wanna pack on the winter chub. Have a little more Bruce keep yourself warm. - . - You guys gotta try this. Harry try some of this pour. - Ice coffee at Buck 15. Guys it's not cold enough so you really gotta have iced coffee. - I disagree. - Bruce is warming his soul while I'm chilling down. I'm so glad we have coffee right now we had four breakfasts. - You all know the rule about iced coffee it's double the caffeine. - I'm gonna get wired! - It's a peach Lavender we enjoy guys. - We're gluttonizing. Oh wow. - [Harry] What do you think? - [Bruce] Peach Lavender, sensational. Hustle, hustle! - [Announcer] Round two, lunch. - Welcome to Sumac guys. This place has only been open for three weeks. This is the new spot to come to. - They make their own spices and they sell them. Montreal. You never fail to amaze me. - [Harry] What did we order? - We're doing kefta kabob. - Kefta kabob. - Kepta kabob. - Gentlemen, we have the beef Kepta plate with a spicy carrot salad, purple cabbage, hummus, tahina and our house pickled turnip and a little side of hummus fries. - Oh my God. - Hummus fries. Hummus poutine. - Hummus fries. - Like frite sauce. Poutine with no cheese. - Look at that. Look at that drizzle. This is amazing. - The slaw man. I'm very much impressed. - This is Canadian Mediterranean food with flare, people. - It's like a Greek poutine. - Wow. Hummus, Tzatki. This is pretty creative here. This is fantastic. Oh, yeah. Bruce, Bruce this is how you power up. Sauce is all gone. Do you know what we need? - Some dessert, at Rustique. - Well take the desserts very seriously. - What do we got here? - It's an almond flour chocolate cookie, apple butter coconut macaroon. This is rocky road bar, merengue with chocolate and dark chocolate. This is an apple mini pie and then a pumpkin mini pie with brown sugar merengue. - Oh man you guys are trying to make us full. - Yeah we are. but they're small, they're bite size, that's what we tell everybody. - No problem at all. - Enjoy you guys. - That's what we wanted we wanted just a little pie. This is a game changer. - That is a really good macaroon. Break it check this out, oh my God. - This little thing is calling to me. I got him eating out of my hand, people. We gotta run. - A pub dude. - I hope your thirsty. Hey Kenny. - Hey Harry. - What's up buddy? - Thanks for meeting us. - Same old Bruce. Same old Harry. We have one Glenmorangie Lasanta, the Highland Park 15 last but not least Laphroaig 10 year. Enjoy guys. You've earned it. - It's been a crazy day. Yeah I had to take the whole down whole one down on the first one. - Yeah, man. - Is this an English pub? - Absolutely this is a great British pub in Montreal. I think the only if not the best. - Isn't Montreal French? - Montreal is a bit of a melting pot. You have Irish, English, Scottish. - We got any food coming? - Oh we got some tasty treats coming for you guys. - We have our whiskey rarebit. This is a beef rarebit. We have a scotch egg which is a bread battered sausage wrapped around a hard boiled egg. Here we have a traditional roast beef dinner. What we have here is we have Yorkshire pudding. Our medium rare roast beef. We have some root vegetables. Some mashed potatoes and of course our homemade gravy. - Oh my gosh. - Kenny! - Yeah boys. This is Yorkshire pudding is basically a gravy sponge. - I was getting hungry it's been like 30 minutes since we last ate. - I'm doing a combo bite, scotch egg with roast beef. - Oh no you didn't. - A little of that gravy. - Are you gonna stack it on top of it? Oh there it is. Good man. - I don't play around. - No. Don't play that. Don't play around. - Not today. - Today you bring your A game. - That peaty swish. - Kenny you rock. Thanks bud. - Absolutely pleasure, Harry. - Awesome. - See ya, Bruce. - Thank you, man. - Thanks for joining me at The Burgundy Lion just got a little bit left here. - Beef tartar here at Lawrence buddy. Gotta mix that egg. If I'm gonna eat raw beef it's gotta be beef tartar. - Everything here is fantastically sourced. - We're all about the local places. These guys source local animals. - Check it out though. - I can keep eating dude. - Yeah? - Yeah. - We're almost half way. - Almost half way guys. Number 10. - Unbelievable. If the quality stays this good I will keep eating and eating. - Hey this is Montreal the quality's always good. Last bite, let's go. It's espresso time at Cafe Olimpico. - Named after her dad's favorite soccer stadium Estadio Olimpico. Family owned since 1970. Talk about old school. Got it. - Oh yeah baby. - Oh. Look at this barista action here. - Barista Harry's in the house. If they say you can go in the back, I'm going in the back. - Wow. Not bad brother. - Okay. - Not bad, yes. We found Canada's newest Barista. You know what we better take these to go dude. - Dinette Triple Crown. - Gotta get the fried chicken. Is this Ginger Beer? - Homemade. - I can't wait to try it. - [Harry] Do you want the thigh or the? - [Bruce] I'm a leg man. - Okay your a drumstick. - I'm a leg man. - I'm a thigh man. - You are a thigh man. - [Harry] Oh look at that drizzle? I just wanna try it. Just a touch. It is very moist to chew let me tell you. - Oh have a bite of dark meat Harry. Holy Moly. - Straight for the nuclear that's how I roll. - Ole. - Oh my God. - The spice queen, you're a spice queen. - I am the spice queen. - Whoa, whoa. Shot of Angostura. Ah! - Lucky 13 Impasto. Hey. - Hey boys how are you? - Good what do you got for us? - We have some pan seared scallops, some chick pea flour farinata which is from Liguria. A little salsa agresto which is like a little herb salsa and a little Sanguinaccio salad which is like blood pudding. All homemade chucked peas Salami Italian. You have a little homemade mortadella. in French for a belly stuffed with the mousse liver. A pork chicholi which is like shoulder meat. You have prociuttio of duck and the porcetta sopressata which is basically like a head cheese type of thing and some olives. And that's it. - And you do this all in house? - We do. - Oh my God. - [Server] We do, all in house. And all for you guys to enjoy. - I can't wait. - Fantastic. - Go ahead. - Head cheese. - I feeling seafood. - You're always feeling seafood, man. - It's all about the pig. Oh my God. - These scallops. - Scallops, save me on, save me one. I'm still hungry. It's okay I still have room for more. - Almonds, pine nuts this is delicious. - They have a rule in Colombia if you, with a pig and chicken you eat with your hands. - Do you like? - No. No. - It's true. Hey Bruce. - Yo? - Do you know what time it is? - Ice cream. - [Harry] We're behind the scenes at Pizzeria Gema. - For some Italian custard with Chef Anthony. - How often do you get to be in the back getting frozen custard made for you? - Oh man. - Here you go guys. - Yum. - Oh Montreal I like your dairy. I'm going sugar crazy. It hit me. - Hotel Herman! - All right. - Oh my God. - Sweetbreads, white turnips. - Wow. - And also your smoked eel sweet onions puree. - Oh my God. - You ordered the eel. A eel on sweetbreads. - Half half. Half, half. - Let's. Harry you're a true friend. - You're a gentleman and a scholar. - I'm only gonna take a little bite, okay. So this is a smoked eel? - I don't know if many of you know what sweetbreads are. But they're awesome, order them. Experiment. Most people think that it's brain. It is not. It's above the adrenal glands. - I'm leaving you this piece, babe. Right there. You got smoked eel. And it's all got that . It's just. - It's amazing. - Amazing. - Gong you. - Nice man. - Thank you sir. Sweetbreads, man. Yeah, sweetbreads. - You know that was a happy radish. That's a happy radish. - Smokey, meaty. Milky too. - [Harry and Bruce] Wow! - [Host] What do we have, oh my God. - [Both] Playing with your meats six. - Right there, magic, pure magic. - This is some primo surf and turf. Let me cut you a bite Harry. - [Announcer] Round three. Dinner. - We're here at Scarpetta everybody. With our two bonus eaters, Eloise and Dennis. - [Host] This is perfect for a date night. - I think this is probably the best squid in town. - I can't even tell that this is squid. You gotta get the lentils man. Thanks for coming everybody. - Thank you guys. - [Harry] Hey Bruce do you know what time it is? - Taco time? - That's right. - All right. - Do you know what it means when you drop off the scooters? It's cocktail hour. - Muscat sour. - Cucumber, gin, lemonade, soda. Spa like. Salud. - [Bruce] This authentic Mexican here at Tacos Y Tortas. These things are really really flavorful. - They're made with love I can tell. - Home stretch. - Yep. We're in Imadake. And guess what? They have a double layer Sake bar. - [Bartender] When I say Sake you say! - [Both] Bomb! - Sake! - Bomb! - Sake! - Bomb! - Sake! - Bomb! - Whoa you just bombed my hand. Bring it in. - So we have a marinated steak. We have about five or 10 minutes to cook it. Enjoy guys. - [Man] Miso marinated black cod. - Just kidding guys we're here at Grumman '78 and you know what I'm ready for some food. Bruce. - Just a plate, one plate. - Or three. - There's three. Have you had horse tartar? - I've never had it. - Horse tartar. - This might be what revives us. - Horse tartar. - First time in Montreal. First time eating horse. - Really? You haven't had horse before? - No. - Oh man. - Do you want some crazy meat selection come to Grumman '78. It started out as a little taco truck. - I saw the taco truck outside. - Yeah, man. - Fantastic. Did I really just see you do that? Applause. Applause. - [Both] Oh. - Clear. - We're here at Le Vin Papillon with our friend Pierre Luc. - That night is starting now. - [Pierre] Beautiful rose bubbles. Cheers. Fantastic. - Oh dangerous. - This is your tree of Brussels sprouts. - Holy good lord. - [Waitress] Aioli Romesco on the stalk. - That is brilliant presentation. - That yeah. - My God. I am so full but I can't stop eating. - Wow. - See what I told you wait for Montreal. Remember those words? Wait for Montreal, Bruce. - [Bruce] I hate it when you're right. - Always right. - But I love it. - Wow. - It melts. - Oh dude. We're at L'Original and this is beet salad and this is some bone marrow. - Harry. - Dude. - You wanna just get in there? - That's actually a dish that I can't ever refuse. If you we're gonna ask me earlier today if I was gonna have bone marrow on restaurant 22 I would have said you're crazy. Wow. - French Canadians have beat out the US so far. L'Original. - Dude this place is. - It's like a ski lodge. - It's cozy like a ski lodge, yeah, I go for that. - There's some ski bunnies over there. Let's go. - Oh there are. - Welcome to the Bishop and Bagg. How do you like Montreal? - Oh fantastic. - Yeah. - Very Montreal has lived up to my expectations it's exceeded them and I have to give it to you man. You delivered. - Pim's cup. - Don Frisco. Salud. Oh man. - The last little dish guys. - I do love pickles. I must say. It's slightly painful to eat right now. - I'm gonna have the egg. - I can't believe he brought in this after knowing we've been eating at 23 places. - It's almost breakfast though. - 24? - 24. One more. - One more. - [Announcer] Final stage. - [Harry] 24! Yes. - What's up guys? Cohen! - I had to come and join you on the last one. - Bruce. Harry. - That was amazing. Can we cheers to number 24. - Cheers to 24. - Well done. - Thanks guys. - Oh my God. - I'm diving in. - You two are some serious Canadian gluttons. Honorary gluttons in fact. - Where are you guys heading next? - That's a good question. - [Announcer] Game over.

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