The artful chefs at Vaades the Indian Restaurant prepare feasts for both eyes and empty stomachs with a colourful spread of traditional tandoori chicken, lamb curries, and vegetable stews, as well as contemporary small plates and main courses. The culinary experts take great pride in using quality ingredients such as corn-fed chicken and seasonal veggies, and they abide by strict cooking practices such as making sauces with only unsalted butter, vegetable oil, and light cream––never using meat stock, flour, or astronaut ice cream. Outside the kitchen, visitors savour tender poultry baked with fragrant cardamom, rose, and coconut or dive their utensils into inventive meals of mango-basil mousse, parmesan-stuffed naan, and cumin-kissed squash yogourt. Aside from meat-centric dishes such as saag gosht with lamb, the menu accommodates vegetarian diets by pairing organic multigrain roti with black-lentil dal makhni and roasted eggplant baingan bharta.
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.:
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.
Demirel Duzgoren has used his skills in chopping, spicing, sautéing, and grilling on three continents over the past 20 years. But no matter where he goes, he creates the Turkish and Mediterranean dishes of his homeland. Now at Istanbul Restaurant, Duzgoren and his staff cook up their favorite dishes found on the Bosphorus, from savory doner beef kebabs wrapped in warm pitas to fresh seafood. Plus, they use only halal meats.
Duzgoren also whips up Istanbul's most famous and traditional drinks. He pours thick, strong cups of Turkish coffee and herbal teas, and ends evenings with glasses of raki that, when mixed with water, turn a milky white and give off the scent of licorice.
On Saturday evenings, belly dancers serpentine around the white-clothed tables and fire-engine-red chairs, making diners feel as if they were in Turkey and teaching them the best dance moves to get out of a speeding ticket. Overhead, paintings of Istanbul hang on the walls along with charms to ward off the evil eye.
You can almost hear the soulful gospel songs and echoes of a bygone preacher's sermon when you walk into Knox Fine Dining, housed in a renovated historical church. Sunlight streams in through colourful stain-glass windows, bathing the handsome original hardwood flooring in light. Diners lean across the table on wooden pews, clinking glasses of international wine and marveling at the vibrant paintings that adorn the walls. Making use of the acoustics, the elegant cavern plays host to live jazz every Saturday as well as occasional organ performances from owner and host Paul Mayer's wife.
While Paul tends to guests in the dining room, chef Gabriel Asselin captains the bustling kitchen. Pulling from his classical French training, he designs a seasonal menu of imaginative gourmet dishes that have been lauded by reporters from CTV News. The chef favours locally sourced ingredients and rare meats, such as wild boar, kangaroo, and unicorn. His ever-changing repertoire of dishes has included half-quail confit, grilled-bison strip loin, and the calamari that earned the attention of the Cornwall Free News who called the dish "tender and flavourful.”
Mustache Joe's, named for the man?and the mustache?who founded the restaurant, is a casual and comfortable spot for a business lunch or special evening meal. From the menu, chefs plate familiar classics, starting off with colorful and fresh caprese salads before transitioning to larger, heartier plates of their signature seafood linguine, tossed with shrimp, scallops, and lobster meat. During lunch, guests can head up to the counter for a quick, easy meal of pasta, panini, or a small personal pizza.