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  • DAVID MACMILLAN: I hate when fucking people send me

  • reservations on the fucking phone.

  • Because they've called Liverpool House, they've

  • called Joe Beef, they've been on OpenTable.

  • You really have to dig around to find my email.

  • You have to be a bit psycho.

  • And then you call me and say, we'd like to be eight people

  • on Saturday night at 7 o'clock.

  • It's like, dude.

  • Fuck off.

  • [LAUGHTER]

  • DAVID MACMILLAN: My name is David McMillan, and I'm part

  • owners of Joe Beef with my partner Fred and Allison.

  • Fred's like my brother.

  • We're peas in a pod.

  • We think the same way for some reason.

  • We like the same things.

  • We like the same aesthetic and food.

  • When we look at a space to open a restaurant, it's not

  • about, hey, we found a space.

  • Let's open this modern restaurant in it.

  • It's about, what was it like in this

  • neighborhood 100 years ago?

  • What will it be like in 100 years from now?

  • You try to put on the shoe that looks nice with the jean.

  • You know what I'm saying?

  • This neighborhood, I felt, needed that oyster place where

  • you can have a nice piece of meat.

  • I didn't want it to have a New World wine program.

  • I want an Old World wine program.

  • I only want French wine.

  • I want to work from the Market.

  • We're right near Atwater Market.

  • It's important that we work with Atwater Market, to fit

  • into the community that's Little Burgundy

  • and to make it stronger.

  • Fred's strong, strong, strong, strong in the kitchen.

  • Whereas I think I'm a bit stronger, perhaps, in the room

  • with the people.

  • I've got the chat, the gift of the gab, perhaps.

  • Can you not do ice right now, when I'm fucking

  • talking on a camera?

  • VOICE (OFFSCREEN): Sorry man.

  • DAVID MACMILLAN: Sorry, dude.

  • I didn't know it was you.

  • I want to move pleasantries aside quickly and just get to

  • first name basis as quick as possible.

  • Let's get to know each other real quick and have drinks.

  • That's the thing, I think.

  • Oh, it's [INAUDIBLE].

  • What do you want?

  • Eh?

  • They've got to live it up a little bit, eh?

  • [FRENCH].

  • When you write a menu, and it's fixed, and it says green

  • peas on it-- there's not always

  • green peas at the market.

  • So working on the chalkboard and changing the menu often,

  • it's something that's rampant now.

  • It's just a way of working closer

  • with the Market, really.

  • Vanya might as well well be my--

  • she's my business partner, but not my business partner.

  • For all practical purposes, she should have been.

  • And Marco, at his age, has an incredible amount of talent.

  • And he has his own voice in the kitchen already.

  • We can both see that, Fred and I.

  • MARC-OLIVIER FRAPPIER: Dessert is basically a pavlova shaped

  • as a baked potato.

  • Meringue, parfait, ganache, rum and water.

  • And soft serve.

  • Fake orange cheese, carrot puree with gelatin.

  • Mint.

  • Hot chocolate sauce.

  • There you go.

  • DAVID MACMILLAN: It'd be nice to see Marco develop, perhaps

  • under Fred's watchful eye, for a couple of years to come.

  • But he'll definitely be a very successful

  • and very young chef.

  • Let's get the [INAUDIBLE] out of here.

  • MARC-OLIVIER FRAPPIER: So where is Fred?

  • DAVID MACMILLAN: Fred put a nail in his hand.

  • MARC-OLIVIER FRAPPIER: Oh, yeah.

  • MARC-OLIVIER FRAPPIER: Right?

  • VANYA FILIPOVIC: Oh my god.

  • MARC-OLIVIER FRAPPIER: And then he got a blood infection.

  • MARC-OLIVIER FRAPPIER: Yeah.

  • DAVID MACMILLAN: He's had to go to hospital every day for

  • five days and take an IV drip.

  • MARC-OLIVIER FRAPPIER: So that's why

  • he's not here today.

  • DAVID MACMILLAN: So we're going to Park, Antonio Park's

  • restaurant.

  • And we're going to have some Korean pickles.

  • Or maybe four slices of tuna.

  • I love sushi.

  • It's my favorite food.

  • I like raw fish and crabs and seafood.

  • Antonio just brings a different thing to it.

  • He always has creative takes and tasty flavors.

  • He's an interesting character.

  • He's a kind of funny boy.

  • ANTONIO PARK: Hi, my name is Antonio Park, and this is my

  • restaurant, Park.

  • I do, let's say, cuisines de marche, so market food.

  • But influenced with my own cultures, which is

  • Argentinian, Japanese, Korean.

  • It's all mixed up.

  • But we take the source and just bring it all

  • together in one plate.

  • Dave is difficult.

  • But there's certain things that he likes, and you just

  • have to focus on those things that he likes.

  • Like albacore tuna.

  • He likes pickles.

  • He like greens, vegetables, and all the other that comes

  • out of the ground.

  • DAVID MACMILLAN: That's an excellent [INAUDIBLE].

  • ANTONIO PARK: That's who he is.

  • That's who he is.

  • DAVID MACMILLAN: So what is this, buddy?

  • ANTONIO PARK: So it's topside albacore.

  • Topside albacore tuna, sashimi on top of it.

  • And then you have, underneath, you have a kimchi coleslaw.

  • DAVID MACMILLAN: Antonio, for real, this is delicious.

  • ANTONIO PARK: Thank you.

  • VANYA FILIPOVIC: Do you eat kimchi any

  • other time than here?

  • DAVID MACMILLAN: Yeah.

  • I love Korean food.

  • That's it, we're leaving.

  • ANTONIO PARK: One more, one more slice.

  • DAVID MACMILLAN: No, no, no.

  • We're leaving.

  • ANTONIO PARK: One more [INAUDIBLE].

  • DAVID MACMILLAN: No.

  • ANTONIO PARK: One more.

  • Lobster and chorizo.

  • Argentinian-style.

  • DAVID MACMILLAN: Argentinian-style?

  • ANTONIO PARK: Yup.

  • DAVID MACMILLAN: He's good.

  • I always enjoy eating there.

  • He's a sweet kid.

  • The Argentinian-Korean maniac.

  • I love you.

  • ANTONIO PARK: I love you baby.

  • VANYA FILIPOVIC: Thanks for the snack.

  • DAVID MACMILLAN: That was just really crazy good.

  • Thank you.

  • ANTONIO PARK: All right.

  • Thank you.

  • DAVID MACMILLAN: I always tell people, you have to work hard

  • at not burning bridges.

  • Come on.

  • Let's go, guys.

  • Nora Gray.

  • When we opened Liverpool House, and Ryan was my dining

  • room manager, and Emma was the chef, and they worked there

  • for six years.

  • And in that six year period, I always said to them that one

  • day you're going to leave here.

  • Don't make a mistake.

  • Leave here properly.

  • When they opened their restaurant, they were very

  • respectful.

  • It doesn't look like Joe Beef.

  • It's Ryan's own vision of the restaurant.

  • The food doesn't seem like Joe Beef or Liverpool House food.

  • It's Emma's own food.

  • Some people have left here--

  • to remain nameless--

  • and just done Joe Beef, up in the East End, verbatim.

  • And those guys, today, don't even exist because they don't

  • play with all the other reindeers.

  • RYAN GRAY: Hey, my name is Ryan Gray.

  • I'm one of the co-owners of Nora Gray restaurant.

  • We specialize in southern Italian food.

  • Basically the kind of food that you wish that your mother

  • made when you were growing up.

  • EMMA CARDARELLI: This is a bechamel sauce

  • with Fontina in it.

  • It's got a lot of nutmeg.

  • Grilled radicchio.

  • Poached pears, which we finish off on the grill, and then we

  • mix with parsley salad, candied walnuts, fresh ground

  • pepper, and olive oil.

  • RYAN GRAY: So that's tortelloni with yellow beets

  • inside and Gorgonzola.

  • DAVID MACMILLAN: Wow, that's gorgeous.

  • Really beautiful [INAUDIBLE].

  • RYAN GRAY: And this is the wild mushroom cavatelli.

  • DAVID MACMILLAN: Wild mushrooms?

  • RYAN GRAY: Yeah.

  • They're totally wild.

  • They're out of control.

  • DAVID MACMILLAN: Ryan's always a hoot.

  • I love sitting at the bar with Ryan.

  • RYAN GRAY: Cheers, guys.

  • Thank you for coming tonight.

  • Thank you.

  • Thank you.

  • DAVID MACMILLAN: His life's mission is to

  • pour wine for me.

  • We're going to NDG.

  • Let's go.

  • RYAN GRAY: NDG.

  • VANYA FILIPOVIC: NDG.

  • No Damn Good.

  • RYAN GRAY: NDG is a neighborhood in the West End

  • of Montreal that was an Irish working class neighborhood, as

  • is Little Burgundy, Griffintown.

  • And there is one bar--

  • DAVID MACMILLAN: Honey fucking Martin's.

  • I'm home.

  • RYAN GRAY: The quintessential best Irish bar in Montreal.

  • DAVID MACMILLAN: I'd say it's the best Irish bar in Canada.

  • There's not a bar that has better quality oil paintings

  • of historic boxers.

  • And all of the furniture inside Honey Martin's, to be

  • noted, nothing has nails.

  • It's all tongue and groove.

  • It's an amazing bar.

  • RYAN GRAY: Mikey!

  • Campari soda.

  • How about that?

  • DAVID MACMILLAN: That's the bottle.

  • It still has the old stamp on it.

  • RYAN GRAY: Mikey drinks Campari nonstop.

  • Mikey is a Campari fiend.

  • DAVID MACMILLAN: All right.

  • Campari sodas.

  • RYAN GRAY: All around.

  • DAVID MACMILLAN: Maybe we're painting the

  • wrong picture of Montreal.

  • I'm a proud Montrealer, but I am one of the 8% percent

  • minority of Anglophone Montrealers.

  • We're at Montreal's most Irish pub.

  • And now we're going to Montreal's most London pub.

  • I'm so fat.

  • I can't even fit out of minivans anymore.

  • RYAN GRAY: Dude.

  • I did not break your phone.

  • I did not break your phone.

  • I did not break your phone!

  • VANYA FILIPOVIC: Did you just break it?

  • RYAN GRAY: No, I did not break his phone.

  • Is it working?

  • Tell me it's working.

  • DAVID MACMILLAN: We're at Burgundy Lion fucking pub.

  • It's a pub across the street from Joe Beef

  • and Liverpool House.

  • If you look at the bottles behind you, there's a solid

  • scotch whisky program here.

  • The neighborhood became a neighborhood when Toby and his

  • partners, Paul and Jean-Michel, opened this pub.

  • So now today, people come here for lunch, and

  • it's full all afternoon.

  • We come here at 3 o'clock, 4 o'clock, 5 o'clock.

  • It's packed at 6:00.

  • And it's packed at fucking 2:00 in the morning.

  • Toby.

  • We're a bit drunk, and we've been out a lot, but we're

  • going to cut smoked meat sandwiches off the bar on a