Eat Well Montreal header image 2

Moishes Steak House

August 19th, 2007 · View Comments · Montreal Restaurants, Seafood Restaurants, Steak

On Moishes restaurant Montreal Chef Deck says (in a drawn out singing voice):

Oy Moishe, ya know my grandfather used to play poker with you and the boys in the good old days. He would walk 45 miles, trenching through 10 feet of snow to get a steak for only five cents (what a deal). Now things have changed a little, so good luck having a meal at Moishes for less that $60 a person. I would never want to trash you because I have too many fond memories but for the price, and my personal taste, you are not somewhere I frequent. What I do love is your filet mignon shish kabob, your sesame crusted tuna, and all the fixings to fill you up before your meal (and ya I guess you kind of invented in Montreal the coveted Monte Carlo potato). Everything else is just good , always of fine quality (though usually undercooked), and you can count on perfect service 100% of the time.

Food: Nostalgic/10

Running in to every single person who used to know your grandparents, parents, aunts, uncles, 25th cousins thrice removed: a little unnerving when trying to eat your meal/10

Stuffing your pockets with Double Bubble: 37/10

Chef Deck signing out!

3961 St Laurent, Plateau, Montreal
Phone: 514-845-3509
Hours: Mon – Fri 11:30 am – 2:30 pm, 5:30 pm – 11:00 pm, Sat – Sun 5:00 pm – 11:00 pm
Price: 50+ per person

Shrimp Cocktail, Moishes Filet Mignon shish kebab, Moishe’s Steak Filet Mignon, Moishe’s Montreal

RELATED POSTS:

Magnan Restaurant

L’Entrecôte Saint-Jean, Montreal steak frite restaurant

L’express Bistro

Share and Enjoy:
  • TwitThis
  • Facebook
  • FriendFeed
  • del.icio.us
  • StumbleUpon
  • Technorati
  • Yahoo! Buzz
  • Tumblr
  • email
  • Print
  • PDF
  • RSS

Tags:

View Comments so far ↓

  • Dubers

    For me Moishes, although having a reputation of one of the top steak houses in the city, lost some shine when their pickles and coleslaw hit the shelves of Metro, Provigo and Costco. Although I applaud their business acumen and respect their drive for profitability, I feel that a high end restaurant with such a great reputation should stick to being high end and not allow the mass market take away from its glamour. I doubt we will be seeing Queue de Cheval Gerkins or onion jam on shelves at the local Super C.

    “I bet Fugase has alreay stocked up on jars of dills”

  • max191

    Thanks for the blog loaded with so many information. Stopping by your blog helped me to get what I was looking for.
    regards
    charcoal grill

  • justin

    This is a wonderful opinion. The things mentioned are unanimous and needs to be appreciated by everyone.

    House Help Desk

    *********
    justin

Leave a Comment

blog comments powered by Disqus