Before opening Taco Del Mar's startup location in Seattle in 1992, its founders spent years surfing California's coastline and devouring fish tacos and stuffed burritos. During this time, they developed a bottomless appetite for the local specialty?a taco with fried fish, shredded cabbage, lime juice, salsa, and a mystery white sauce?and decided to make it their signature menu item. Since then, the chain has opened locations in more than 20 U.S. states and three Canadian provinces.
The restaurant's Spokane location gives locals a taste of California-surfer cuisine and mission-style eats inspired by the Latino restaurants of San Francisco's bay area. Fresh guacamole dresses tortilla chips, and proteins such as seasoned pork and fried Alaskan cod fill tacos. Cooks roll meats such as braised chicken or ground beef into burritos or edible origami. The foodsmiths also whip up vegetarian and vegan options.
The Mont-Tremblant area cradles three distinct village settings: the downtown area of Ste-Jovite, Mont-Tremblant's old village, and the Tremblant pedestrian village. Visitors at Cap Tremblant can hit the quaint old village, located just downhill from the resort on the banks of sparkling Lac Mercier, to take advantage of local conveniences such as Desjardins Bank and a post office, stock up on groceries at shops, and peruse a worldly variety of fine and casual dining options.At the heart of Mont-Tremblant's buzz is its pedestrian village—or "the resort," as locals call it—a playground of indoor and outdoor adventure for all ages, culinary taste spotters, and nightlife seekers about 3 miles (5 km) from Cap Tremblant. Crêperie Catherine's sweet and savory folded breakfast treasures provide the bodily rocket fuel to propel explorers through crisp summer days spent lounging at the Mont-Tremblant beach, hiking the rocky behemoth's curvaceous precipices, or teaching children to commandeer kayaks at the outdoor Activity Centre. The snowy season opens the gate for the region's tremendously popular winter activities, including the mountain's 95 ski trails and the equally robust array of après-skiing lounges and brasseries dappled around the resort village. Free parking is available—with shuttles from the more remote lots—as is paid VIP parking at the mouth of the village.About 6 miles (10 km) south of the old village lies downtown Ste-Jovite, which invites casual strolls along its main boulevard, where local boutiques mingle with neighborhood ice-cream shops and local pubs with sprawling outdoor terraces. At night, local favorite Le Grill/Pub Saint-Georges pumps dance hits and a variety of draft beers on its pub side until 1 a.m. and upscale cuisine on its restaurant side until 10 p.m. Much of the area's nightlife, however, is concentrated back at the resort village at dance and après-ski tippling outposts Bar Café D'Époque and Le P'tit Caribou, where the bar top's painted finish sports a bald spot betraying its use as a dancing platform.
Nestled along the bank of the Ottawa River, DéjaVu regales guests with an entertaining fusion of internationally inspired pub grub and a lively nightclub atmosphere. In the kitchen, chefs grill steaks and seafood or assemble main courses spotlighting flavours from Mexico, China, Thailand, Italy, and Greece. Diners can feast on this eclectic fare on the sunny patio or amid an earth-toned interior decked with glossy stone tables, televisions airing sports, and pool tables. At night, DéjaVu's neon-fringed dance floor comes alive with live bands, energetic DJs, raucous foam parties, and profound discussions on maritime law.:
Cuisine Type: Italian
Handicap Accessible: Yes
Number of Tables: 50+
Parking: Parking lot
Most popular offering: Pasta, fish, pizza, chicken, and veal
Alcohol: Full bar
Delivery / Take-out Available: Takeout Only
Outdoor Seating: Yes
What made you want to work with food? When did you first develop that passion?
This is a family business [that opened in] 1959
In your own words, how would you describe your menu?
Classical Italian with housemade pastas, veal to die for, and housemade deserts
Chefs Dominic and Mohamed draw their culinary inspiration from the Old World, crafting a menu of predominantly French cuisine with occasional Italian influences. Garlic-cream sauce lends a flavourful richness to orders of escargot, and tender filet mignon emerges from the kitchen decorated with sauce aux poivres and a latticework of freshly tattooed grill marks. The chefs embrace Mediterranean flavours by baking rustic pizzas and glazing penne and linguini pasta with bolognese or carbonara sauces. On Friday and Saturday evening, the dining room echoes with the live piano performances of Yvon Farmer, who effortlessly transitions between iconic standards and contemporary compositions.
Every morning, Kettleman's traditionally trained bakers fire up a wood-burning oven to craft batches of Montreal-style bagels, which earned the eatery a Best Bagel accolade from Ottawa (X)press in 2006. The kitchen’s open design spotlights a marriage of Old and New World technology and allows the staff to hand-roll dough, boil it in honey water, and bake it over hardwood in front of a hungry audience. Kettleman's culinary crew works with fresh ingredients and the happiest of thought bubbles while creating each of its baked goods—whether intended for individual enjoyment or as the foundation for deli sandwiches.