We've posted a little video about how we choose and serve our Oysters on Thursday nights. Check it out:
https://www.youtube.com/watch?v=uND9-ELdTZY
Wednesday, November 16, 2011
Wednesday, November 9, 2011
Moishes proudly introduces “Private Lunch @ Moishes”
Because some of the best business still happens in private
Since we first opened over 70 years ago, Moishes has been the place in Montreal where leaders from business, politics and culture get together to enjoy good food, fine drink, and good conversation. Because we’ve made discretion a fundamental part of how we operate, they’ve felt comfortable meeting here to discuss important issues, make big deals – or just have a good time.
In that spirit, we’re proud to introduce “Private lunch@moishes.” From noon until 4 pm, every day from Monday through Friday, groups can now put our restaurant entirely at their disposal, with special menus designed for the occasion.
“It’s an intrinsic part of how we operate here,” explains Moishes owner Lenny Lighter, “our back room, in particular, has been used as a meeting place for decades. Now we’re making the entire restaurant available, so our customers can own a piece of Montreal tradition.”
Lighter explains that this new program, tailored for business meetings and luncheons, extends to groups organizing holiday get-togethers, as well. He adds: “and that extends beyond the private lunch program. A lot of people use our back room for holiday parties in the evenings, too. We’re happy to welcome them.”
For more information, interested parties can go to moishes.ca/privatelunch, or call the restaurant at (514) 845-3509.
Since we first opened over 70 years ago, Moishes has been the place in Montreal where leaders from business, politics and culture get together to enjoy good food, fine drink, and good conversation. Because we’ve made discretion a fundamental part of how we operate, they’ve felt comfortable meeting here to discuss important issues, make big deals – or just have a good time.
In that spirit, we’re proud to introduce “Private lunch@moishes.” From noon until 4 pm, every day from Monday through Friday, groups can now put our restaurant entirely at their disposal, with special menus designed for the occasion.
“It’s an intrinsic part of how we operate here,” explains Moishes owner Lenny Lighter, “our back room, in particular, has been used as a meeting place for decades. Now we’re making the entire restaurant available, so our customers can own a piece of Montreal tradition.”
Lighter explains that this new program, tailored for business meetings and luncheons, extends to groups organizing holiday get-togethers, as well. He adds: “and that extends beyond the private lunch program. A lot of people use our back room for holiday parties in the evenings, too. We’re happy to welcome them.”
For more information, interested parties can go to moishes.ca/privatelunch, or call the restaurant at (514) 845-3509.
Moishes celebrates Thursdays with Thursday@Moishes
We're marking a growing Montreal tradition with new menu, cocktails, and bottle service.
As the next step in its continuing evolution, Moishes has introduced new items on its Thursday menu. As Montrealers increasingly begin the weekend early by living it up on Thursday nights, Moishes has tweaked its Thursday night offering in a spirit of ongoing celebration. Now, with Thursdays@Moishes, customers can enjoy Moishes roast beef, and Moishes Oysters. At the same time, they can discover new cocktails and bottle service.
“Montrealers get it,” underlines Moishes owner Lenny Lighter. “You don’t need to wait until the weekend to live it up a little. You can feel it all over the city on a typical Thursday night. So we’ve added a little something special to the menu at Moishes for people to enjoy.”
In addition to roast beef and oysters, customers can order special cocktails like the Moishes Martini, complete with Moishes pickle. “Cocktails are getting more and more popular, and, of course, our cocktail tradition goes way back,” explains Lighter, “ we’re happy to own it in a new way.”
In that spirit, Moishes has extended the cocktail and bottle service to its 3 Hours to Midnight offering, available Thursdays through Saturdays from 9 to midnight.
For more information, readers are invited to call the restaurant at (514) 845-3509.
As the next step in its continuing evolution, Moishes has introduced new items on its Thursday menu. As Montrealers increasingly begin the weekend early by living it up on Thursday nights, Moishes has tweaked its Thursday night offering in a spirit of ongoing celebration. Now, with Thursdays@Moishes, customers can enjoy Moishes roast beef, and Moishes Oysters. At the same time, they can discover new cocktails and bottle service.
“Montrealers get it,” underlines Moishes owner Lenny Lighter. “You don’t need to wait until the weekend to live it up a little. You can feel it all over the city on a typical Thursday night. So we’ve added a little something special to the menu at Moishes for people to enjoy.”
In addition to roast beef and oysters, customers can order special cocktails like the Moishes Martini, complete with Moishes pickle. “Cocktails are getting more and more popular, and, of course, our cocktail tradition goes way back,” explains Lighter, “ we’re happy to own it in a new way.”
In that spirit, Moishes has extended the cocktail and bottle service to its 3 Hours to Midnight offering, available Thursdays through Saturdays from 9 to midnight.
For more information, readers are invited to call the restaurant at (514) 845-3509.
Moishes est fier de lancer les « dîners privés chez Moishes »
Depuis que nous avons ouvert nos portes il y a plus de 70 ans, Moishes est LA place à Montréal où les ténors des affaires, de la politique et de la culture se rencontrent pour savourer des bons plats et du bon vin, et causer de tout et de rien… Puisque la discrétion a toujours été au cœur de nos façons de faire, les gens y sont à l’aise de débattre de choses sérieuses, de négocier des ententes, ou simplement de faire la fête.
C’est donc sous le signe de l’intimité et de la convivialité que nous lançons les « dîners privés chez Moishes ». De midi à 16 heures, du lundi au vendredi, notre restaurant est au service de groupes particuliers, le tout agrémenté de menus conçus spécialement pour l’occasion.
« Les réunions ici, ça fait partie de notre héritage », souligne Lenny Lighter, propriétaire du restaurant. « Par exemple, ça fait des décennies que notre salle arrière est utilisée pour des sommets de tous genres. Maintenant, c’est au tour du restaurant en entier. Comme ça, nos clients peuvent s’offrir une partie de l’histoire de Montréal. »
Selon M. Lighter, ce nouveau service convenant aux réunions d’affaires et aux dîners-causeries, s’adapte aussi aux besoins des groupes qui désirent souligner un événement, comme le temps des Fêtes. « Nous souhaitons aussi accueillir des groupes qui proviennent de milieux autres que celui des affaires. D’ailleurs, beaucoup de gens utilisent notre salle arrière pour des réceptions en soirée. Bienvenue à tous ! »
Pour information, visitez moishes.ca/dinerprive ou communiquez avec le restaurant en composant le 514 845-3509.
http://moishes.ca/lunchprivee/
C’est donc sous le signe de l’intimité et de la convivialité que nous lançons les « dîners privés chez Moishes ». De midi à 16 heures, du lundi au vendredi, notre restaurant est au service de groupes particuliers, le tout agrémenté de menus conçus spécialement pour l’occasion.
« Les réunions ici, ça fait partie de notre héritage », souligne Lenny Lighter, propriétaire du restaurant. « Par exemple, ça fait des décennies que notre salle arrière est utilisée pour des sommets de tous genres. Maintenant, c’est au tour du restaurant en entier. Comme ça, nos clients peuvent s’offrir une partie de l’histoire de Montréal. »
Selon M. Lighter, ce nouveau service convenant aux réunions d’affaires et aux dîners-causeries, s’adapte aussi aux besoins des groupes qui désirent souligner un événement, comme le temps des Fêtes. « Nous souhaitons aussi accueillir des groupes qui proviennent de milieux autres que celui des affaires. D’ailleurs, beaucoup de gens utilisent notre salle arrière pour des réceptions en soirée. Bienvenue à tous ! »
Pour information, visitez moishes.ca/dinerprive ou communiquez avec le restaurant en composant le 514 845-3509.
http://moishes.ca/lunchprivee/
Moishes fête le début du week-end avec les jeudis Moishes
Franchissant un autre pas dans son évolution, Moishes ajoute des nouveautés à son menu du jeudi. De plus en plus, les Montréalais commencent leur week-end tôt en sortant les jeudis soirs. Puisque Moishes veut être de la fête, nous avons bonifié notre menu pour l’occasion. Maintenant, avec les jeudis Moishes, notre clientèle peut se régaler avec du rôti de bœuf et des huîtres à la Moishes, tout en découvrant de nouveaux coquetels et le service de bouteille.
« Les Montréalais savent fêter », rappelle Lenny Lighter, propriétaire du restaurant. « Et ils savent qu’on a pas besoin d’attendre le week-end pour s’offrir du bon temps. Les jeudis soirs, toute la ville s’anime et il y a une belle ambiance. Alors nous avons ajouté des touches spéciales à notre menu du jeudi soir pour faire plaisir à nos invités ».
En plus de s’offrir du rôti de bœuf et des huîtres, les clients peuvent commander des coquetels inusités comme le Martini Moishes, agrémenté d’un cornichon à l’aneth de Moishes. « Les coquetels gagnent en popularité. Ça tombe bien, nous avons une longue tradition des apéros… et nous sommes heureux de renouveler le genre », affirme M. Lighter.
C’est dans cet esprit festif que Moishes a ajouté les nouveaux coquetels et le service de bouteille à son menu-événement « 3 heures avant l’heure du crime », offert du jeudi au samedi, de 21 heures à minuit.
Pour plus de renseignements, communiquez avec le restaurant en composant le 514 845-3509.
« Les Montréalais savent fêter », rappelle Lenny Lighter, propriétaire du restaurant. « Et ils savent qu’on a pas besoin d’attendre le week-end pour s’offrir du bon temps. Les jeudis soirs, toute la ville s’anime et il y a une belle ambiance. Alors nous avons ajouté des touches spéciales à notre menu du jeudi soir pour faire plaisir à nos invités ».
En plus de s’offrir du rôti de bœuf et des huîtres, les clients peuvent commander des coquetels inusités comme le Martini Moishes, agrémenté d’un cornichon à l’aneth de Moishes. « Les coquetels gagnent en popularité. Ça tombe bien, nous avons une longue tradition des apéros… et nous sommes heureux de renouveler le genre », affirme M. Lighter.
C’est dans cet esprit festif que Moishes a ajouté les nouveaux coquetels et le service de bouteille à son menu-événement « 3 heures avant l’heure du crime », offert du jeudi au samedi, de 21 heures à minuit.
Pour plus de renseignements, communiquez avec le restaurant en composant le 514 845-3509.
Monday, October 3, 2011
Moishes' take on graffiti
This letter from Moishes owner Lenny Lighter was published in today's Montreal Gazette (October 3, 2011.)
"" Let me be clear: Graffiti, and more specifically tagging, are a major nuisance for private-property holders. The front of our landmark building at Moishes on St. Laurent is frequently the target of vandals. To maintain the integrity of our business and the street we're proud to be a part of, we pay a private company to regularly pressure-spray our building clean. We - and I'm sure anyone who owns property in this city - could do without the extra expense and inconvenience.
And yet sometimes street art really is street art. The police once arrested a graffiti artist who had tagged Moishes. Because he was destitute and couldn't pay for the repairs, we made him an offer: we would drop the criminal charges if he actually created a meaningful work of art, based on our family history and on the history of the community that grew up around Moishes on St. Laurent. He created the mural on our back wall, facing St. Dominique St.
It's a great, truly evocative piece of work. We notice passersby photographing it all the time. In fact, we had it photographed ourselves, and have hung the pictures in the interior of the restaurant because we think it pays tribute to our roots in a fresh and interesting way.
Perhaps there's a key to solving this problem in our little story. Had the graffitist in question actually approached us before vandalizing our property, we might have been open to him expressing himself in a way that suited us both. Instead of treating privateproperty owners with contempt, why not engage us and involve us in the process? Isn't that what art is ultimately about - community?
As long as you're scurrying around undercover and treating others with contempt, you're just a punk with a spray can.
Leonard Lighter
Montreal
Read more: http://www.montrealgazette.com/news/community+approach+graffiti/5492010/story.html#ixzz1Zj4x0TpO
"" Let me be clear: Graffiti, and more specifically tagging, are a major nuisance for private-property holders. The front of our landmark building at Moishes on St. Laurent is frequently the target of vandals. To maintain the integrity of our business and the street we're proud to be a part of, we pay a private company to regularly pressure-spray our building clean. We - and I'm sure anyone who owns property in this city - could do without the extra expense and inconvenience.
And yet sometimes street art really is street art. The police once arrested a graffiti artist who had tagged Moishes. Because he was destitute and couldn't pay for the repairs, we made him an offer: we would drop the criminal charges if he actually created a meaningful work of art, based on our family history and on the history of the community that grew up around Moishes on St. Laurent. He created the mural on our back wall, facing St. Dominique St.
It's a great, truly evocative piece of work. We notice passersby photographing it all the time. In fact, we had it photographed ourselves, and have hung the pictures in the interior of the restaurant because we think it pays tribute to our roots in a fresh and interesting way.
Perhaps there's a key to solving this problem in our little story. Had the graffitist in question actually approached us before vandalizing our property, we might have been open to him expressing himself in a way that suited us both. Instead of treating privateproperty owners with contempt, why not engage us and involve us in the process? Isn't that what art is ultimately about - community?
As long as you're scurrying around undercover and treating others with contempt, you're just a punk with a spray can.
Leonard Lighter
Montreal
Read more: http://www.montrealgazette.com/news/community+approach+graffiti/5492010/story.html#ixzz1Zj4x0TpO
Sunday, September 11, 2011
Ask Men Ask Moishes
We recently sat down to dinner with Peter Schwartz and Ric Poupada of askmen.com, the website that provides a treasure-trove of information about "how to be a better man."
If you haven't checked it out, you should. Ric and his partners have created a real Montreal success story, turning a local start up into a international phenomenon with millions of followers.
The point of the meeting was first and foremost to have an enjoyable dinner, with a couple of nice bottles of wine. Mission accomplished! But we also got together to talk about a few upcoming projects. Ask Men is going to ask moishes for helpful tips on cooking steak, choosing wine and Scotch, and even how to treat a lady on a first date. They'll be shooting the conversations and posting the results on their site.
We think it's the beginning of a beautiful friendship. And as soon as something's posted, you'll be first to know.
If you haven't checked it out, you should. Ric and his partners have created a real Montreal success story, turning a local start up into a international phenomenon with millions of followers.
The point of the meeting was first and foremost to have an enjoyable dinner, with a couple of nice bottles of wine. Mission accomplished! But we also got together to talk about a few upcoming projects. Ask Men is going to ask moishes for helpful tips on cooking steak, choosing wine and Scotch, and even how to treat a lady on a first date. They'll be shooting the conversations and posting the results on their site.
We think it's the beginning of a beautiful friendship. And as soon as something's posted, you'll be first to know.
Friday, September 2, 2011
Meet the woman who makes our desserts.
Willow is a pastry chef, originally from Ottawa, who came to Montreal with her husband (also a culinarian) after working together in Toronto.
She comes in the morning to prepare our desserts, all of which are made in-house. These include are old favourites like chocolate cake and mille-feuilles (which you can see her prepare in the video we've posted.)
More recently, she's started introducing specials like the blueberry pie you can also see her putting together. She bakes these so she can take advantage of the exceptional local fruit Montrealers enjoy at this time of year. They've been very popular with our customers.
People don't always think "dessert" when they think "Steakhouse," but they should!
She comes in the morning to prepare our desserts, all of which are made in-house. These include are old favourites like chocolate cake and mille-feuilles (which you can see her prepare in the video we've posted.)
More recently, she's started introducing specials like the blueberry pie you can also see her putting together. She bakes these so she can take advantage of the exceptional local fruit Montrealers enjoy at this time of year. They've been very popular with our customers.
People don't always think "dessert" when they think "Steakhouse," but they should!
Friday, August 26, 2011
After a great Summer, gearing up for Fall.
We had a very good Summer. How about you?
We saw lots of old friends and new faces, too. The vibe that has been building at Moishes with our renovation and the introduction of the after 9 menu is still in the air. In fact, it's building.
There were flattering articles in the press and in the blogosphere, for which we're thankful.
The season is coming to its usual glorious Montreal finish, to be followed (we hope) by a typically glorious Montreal Fall.
As usual, we're planning new projects and new surprises. If you visited recently, you may have noticed that we've introduced some new desserts, to take advantage of the delicious end-of-Summer peaches and blueberries. We'll be posting a feature on Willow, our baker who makes these and other treats, very soon.
We'll keep you posted!
We saw lots of old friends and new faces, too. The vibe that has been building at Moishes with our renovation and the introduction of the after 9 menu is still in the air. In fact, it's building.
There were flattering articles in the press and in the blogosphere, for which we're thankful.
The season is coming to its usual glorious Montreal finish, to be followed (we hope) by a typically glorious Montreal Fall.
As usual, we're planning new projects and new surprises. If you visited recently, you may have noticed that we've introduced some new desserts, to take advantage of the delicious end-of-Summer peaches and blueberries. We'll be posting a feature on Willow, our baker who makes these and other treats, very soon.
We'll keep you posted!
Monday, July 18, 2011
A wonderful piece in the Gazette
A panel of culinary experts recently gathered at Moishes to discuss how to match good wine with barbecued favourites. The Gazette has the full story here:
http://www.montrealgazette.com/story_print.html?id=5112239&sponsor=
http://www.montrealgazette.com/story_print.html?id=5112239&sponsor=
Tuesday, June 28, 2011
A message from Lenny Lighter - June 28, 2011
Today , my dear father would have been 100 years old. On this special day I
thank him for the lessons taught, the example that he was and for the truly
amazing legacy he left.
HAPPY BIRTHDAY DAD!
thank him for the lessons taught, the example that he was and for the truly
amazing legacy he left.
HAPPY BIRTHDAY DAD!
Monday, June 20, 2011
We're celebrating Moishe Lighter's 100th birthday!
Our dear Father Moishes Lighter would have turned 100 on June 28. We think he would love what's been happening at Moishes lately, with old and new faces gathered together for good food, wine, and conversation. The buzz in the room since our renovation has been a wonderful thing to experience.
We'll be marking the special occasion with you, our customers. On June 28 and beyond, we hope to find 100 little ways to spoil you, and mark the special relationship our family has always enjoyed with Montreal and its people.
We look forward to the celebration!
We'll be marking the special occasion with you, our customers. On June 28 and beyond, we hope to find 100 little ways to spoil you, and mark the special relationship our family has always enjoyed with Montreal and its people.
We look forward to the celebration!
Thursday, June 16, 2011
Thank you!
Online reviews have made us an Open Table 2011 Diner's Choice Winner. We appreciate the positive feedback. It re-assures us that we're doing the right thing. We promise to keep up the good work in 2012 and beyond!
Saturday, June 4, 2011
Nice piece on the renovation in the Montreal Gazette.
http://www.montrealgazette.com/life/food-wine/look+Moishes/4889398/story.html
Friday, May 13, 2011
Thank you Tourisme Montreal!
Nice blog about the new us.
http://www.tourisme-montreal.org/blog/where-to-eat/moishes-new-classics-old-favourites/
http://www.tourisme-montreal.org/blog/where-to-eat/moishes-new-classics-old-favourites/
Thursday, May 12, 2011
Wednesday, May 11, 2011
Monday, May 9, 2011
Voici 3 heures avant l’heure du crime
Notre nouveau menu de fin de soirée, baptisé « 3 heures avant l’heure du crime », sera offert du jeudi au samedi, de 21 h jusqu’à minuit, à compter du 5 mai. Les convives pourront savourer une entrée, un plat principal et une boisson chaude pour seulement 25 $.
(Bien entendu, ceux et celles qui voudront choisir des mets à partir du menu principal pourront continuer de le faire en tout temps.)
Jetez un œil sur le menu ci-dessous et vous verrez que nous proposons de nouveaux choix assortis de certains classiques de la maison. Moishes est intimement associé à la scène montréalaise depuis 1938. Pour en faire partie pendant un autre 70 ans et plus, cela exige une bonne dose de fraîcheur, d’innovation et de pertinence. À notre avis, notre nouveau menu possède ces qualités… À vous maintenant de nous dire ce que vous en pensez !
Pourquoi « 3 heures avant l’heure du crime » ? Parce que Moishes a toujours accueilli des gens de tous les milieux afin qu’ils puissent se régaler chez lui. Rendez-vous privilégié des rêveurs, des bâtisseurs et des prêcheurs de ce monde, Moishes continuera de marquer la vie nocturne trépidante de « la Main ». Nous souhaitons ainsi vous offrir cette occasion unique de partager de bons moments jusqu’aux petites heures, avec comme accompagnement les mets exquis qui font notre renommée.
Au plaisir !
(Bien entendu, ceux et celles qui voudront choisir des mets à partir du menu principal pourront continuer de le faire en tout temps.)
Jetez un œil sur le menu ci-dessous et vous verrez que nous proposons de nouveaux choix assortis de certains classiques de la maison. Moishes est intimement associé à la scène montréalaise depuis 1938. Pour en faire partie pendant un autre 70 ans et plus, cela exige une bonne dose de fraîcheur, d’innovation et de pertinence. À notre avis, notre nouveau menu possède ces qualités… À vous maintenant de nous dire ce que vous en pensez !
Pourquoi « 3 heures avant l’heure du crime » ? Parce que Moishes a toujours accueilli des gens de tous les milieux afin qu’ils puissent se régaler chez lui. Rendez-vous privilégié des rêveurs, des bâtisseurs et des prêcheurs de ce monde, Moishes continuera de marquer la vie nocturne trépidante de « la Main ». Nous souhaitons ainsi vous offrir cette occasion unique de partager de bons moments jusqu’aux petites heures, avec comme accompagnement les mets exquis qui font notre renommée.
Au plaisir !
Sunday, May 8, 2011
Moishes Piece on CTV now online
You can now watch the Moishes piece on CTV Montreal's website at:
http://montreal.ctv.ca/servlet/an/local/CTVNews/20090107/montreal_nadines_food20090106/20090119/?hub=MontrealHome
http://montreal.ctv.ca/servlet/an/local/CTVNews/20090107/montreal_nadines_food20090106/20090119/?hub=MontrealHome
Friday, May 6, 2011
Moishes on CTV Sunday night May 10, 2010
There will be a story about Moishes on CTV Montreal news Sunday night at 6 pm, in a segment hosted by Aphrodite Salas. If you can't watch it live, it will posted at http://tinyurl.com/sundaybite soon after broadcast.
Thursday, May 5, 2011
Introducing 3 Hours to Midnight
3 Hours to Midnight is our new after 9 menu, offered every Thursday to Saturday night from 9 to midnight, beginning May 5. Diners will enjoy a starter, main course and hot beverage for only $25.
(Naturally, those who want to select items from our main menu can continue to do so at any time.)
Take a look at the accompanying menu, and you can see that we're offering some new items with a selection of our standards. Moishes has been part of Montreal since 1938, but staying around for another 70 years of more means staying fresh and interesting. We hope you'll agree that this new menu is a great step in that direction.
Why "3 Hours to Midnight?" Because Moishes has always welcomed people from all walks of life to a unique place above The Main. Fast talkers, dreamers, visionaries: they've all come here to feed off the energy of the night. We want to continue to offer the opportunity to share in that story to Montrealers today, along with the reliably delicious food that has always been our trademark.
Enjoy!
(Naturally, those who want to select items from our main menu can continue to do so at any time.)
Take a look at the accompanying menu, and you can see that we're offering some new items with a selection of our standards. Moishes has been part of Montreal since 1938, but staying around for another 70 years of more means staying fresh and interesting. We hope you'll agree that this new menu is a great step in that direction.
Why "3 Hours to Midnight?" Because Moishes has always welcomed people from all walks of life to a unique place above The Main. Fast talkers, dreamers, visionaries: they've all come here to feed off the energy of the night. We want to continue to offer the opportunity to share in that story to Montrealers today, along with the reliably delicious food that has always been our trademark.
Enjoy!
Wednesday, April 13, 2011
In a little over one week...
...the renovation will be complete. We are down to the short strokes, the final details.
We love how it's turning out, and so will you. Thanks for your continued support during the work!
We love how it's turning out, and so will you. Thanks for your continued support during the work!
Thursday, March 31, 2011
A new ceiling over our heads
The renovation continues beautifully, and our customers are responding well to the work-in-progress feel. Thanks for supporting us during the transition!
Here's a look at our new ceiling and walls. The look is intended to take us back to our roots as we move forward. We think of it as combining our hard-scrabble roots on Saint-Laurent with a contemporary feel that says high-end comfort.
More changes are coming, including some new additions to our menu. Like the renovation, we hope they will be a testament to bringing out the best of a proud history while embracing the new.
Here's a look at our new ceiling and walls. The look is intended to take us back to our roots as we move forward. We think of it as combining our hard-scrabble roots on Saint-Laurent with a contemporary feel that says high-end comfort.
Friday, March 18, 2011
Sunday, March 13, 2011
Josh is at it again
We're still experimenting in the kitchen as the renovation continues.
This time it's lobster rolls and crab cakes. What do you think?
This time it's lobster rolls and crab cakes. What do you think?
Thursday, March 3, 2011
Wednesday, March 2, 2011
The renovations have begun!
As you can see, the renovations at Moishes began this week. It's been fun to see some of the old details from decades past re-emerge - a little something from the 70s here, a little something from the 80s there.
We think the crew is doing a great job so far, especially keeping the place looking good so we can stay open to serve you at night.
Enjoy this sneak peek.We'll give you more glimpses as we push forward.
We think the crew is doing a great job so far, especially keeping the place looking good so we can stay open to serve you at night.
Enjoy this sneak peek.We'll give you more glimpses as we push forward.
Thursday, February 24, 2011
Experimenting in the kitchen
Our renovations begin next Monday (February 28.) Remember: we'll be open throughout.
While we're changing our looks, we're also thinking about ways to update our menu. We've been trying different things, fresh new ideas that fit well with the classics you've come to know and love. Last night, for instance, we experimented with pepper steak, steak frites, rack of lamb, and chicken teriyaki.
We've been working closely with our brilliant new chef, Josh Fiddler. He's a young man from Vancouver Island — Montreal's unique food culture and joie de vivre brought him to our city.
We've posted a video of him at work. Take a look!
Think of it as an appetizer. We'll tell you more about what's going on when we're ready to bring it to the table. We're convinced you're going to like the ways we're bringing the best of the past into the future.
While we're changing our looks, we're also thinking about ways to update our menu. We've been trying different things, fresh new ideas that fit well with the classics you've come to know and love. Last night, for instance, we experimented with pepper steak, steak frites, rack of lamb, and chicken teriyaki.
We've been working closely with our brilliant new chef, Josh Fiddler. He's a young man from Vancouver Island — Montreal's unique food culture and joie de vivre brought him to our city.
We've posted a video of him at work. Take a look!
Think of it as an appetizer. We'll tell you more about what's going on when we're ready to bring it to the table. We're convinced you're going to like the ways we're bringing the best of the past into the future.
Wednesday, February 16, 2011
Monday, February 14, 2011
Happy Valentine's Day!
It's mid-February, and renovation Day 1 is fast approaching.
We're excited. Moishes will keep the character you've come to know, but it will be updated and refreshed. We've hired Patty Xenos of Patty Xenos Design to plan and design the new space. She's great - she is the designer, among other projects, behind the Ritz Carlton renovation. So we're in good company. We'll tell you more about the contractor who will be doing the heavy lifting in the upcoming weeks. We think you'll like what you'll see.
We'll also have upcoming news about some of the things we'll be using the restaurant space for, including revolving exhibitions by local photographers. We have a big name signed first, but we'll keep that under our hats for a little while, too.
We won't just be changing the restaurant space. We've hired a great new chef called Joshua Fiddler, and we're excited to tell you about him, too. We'll be adding some new and we think exciting items to the menu you know and love. Again, more about that at a later time.
This is an exciting time for Montreal. Our city, and Saint-Laurent street in particular, have been going through a lot of changes in the last 10 to 15 years. We're heading into a promising future, and since Moishes is so much a part of the Montreal experience, we want to lead the way with you, our customers.
We'll keep you posted!
PS - Here are a few more shots from our Day in the Life Shoot
We're excited. Moishes will keep the character you've come to know, but it will be updated and refreshed. We've hired Patty Xenos of Patty Xenos Design to plan and design the new space. She's great - she is the designer, among other projects, behind the Ritz Carlton renovation. So we're in good company. We'll tell you more about the contractor who will be doing the heavy lifting in the upcoming weeks. We think you'll like what you'll see.
We'll also have upcoming news about some of the things we'll be using the restaurant space for, including revolving exhibitions by local photographers. We have a big name signed first, but we'll keep that under our hats for a little while, too.
We won't just be changing the restaurant space. We've hired a great new chef called Joshua Fiddler, and we're excited to tell you about him, too. We'll be adding some new and we think exciting items to the menu you know and love. Again, more about that at a later time.
This is an exciting time for Montreal. Our city, and Saint-Laurent street in particular, have been going through a lot of changes in the last 10 to 15 years. We're heading into a promising future, and since Moishes is so much a part of the Montreal experience, we want to lead the way with you, our customers.
We'll keep you posted!
Monday, January 31, 2011
A great plan for capitalism
We just came across this article in the Harvard Business Review. We think it's definitely worth a read. How do make business more human, for the benefit of more people? This seems like a good start.
What do you think?
http://hbr.org/2011/01/the-big-idea-creating-shared-value/ar/1
What do you think?
http://hbr.org/2011/01/the-big-idea-creating-shared-value/ar/1
Sunday, January 30, 2011
That was fun
Our Day in the Life photo session went great. Staff in fine form, with our photographer stating: "some of these guys should be stars!" Great Saturday night crowd. Hymie and Larry and families from Beauty's, 20 graduates of the Flight Attendant Program at Air Transat, four elegantly-dressed ladies from Ottawa, and lots more.
Our new chef Josh Fiddler is road-testing some new dishes: cream corn, grilled sea bass. You'll be hearing a lot more about him and some of his innovations shortly.
We'll post pictures soon.
Our new chef Josh Fiddler is road-testing some new dishes: cream corn, grilled sea bass. You'll be hearing a lot more about him and some of his innovations shortly.
We'll post pictures soon.
Friday, January 21, 2011
Saturday January 29 is the day!
Our photographer Stephane will be capturing a Day in the Life at Moishes next Saturday night, January 29. This is the last time we'll photograph our restaurant before the renovation begins.
Come on by and let us know if we can take your picture, too. We'd love for you to part of this moment of Montreal history.
Come on by and let us know if we can take your picture, too. We'd love for you to part of this moment of Montreal history.
Wednesday, January 19, 2011
Capturing the way we were
Before the big renovation begins, we're capturing our staff and willing customers in a photo series we call "A Day in the Life." In the new look Moishes, we'll be hanging many of these pictures on the wall.
To give you an idea of what it will look like, here are some more test shots.
We'll post the official shoot date as soon as we can confirm it. If you're in the restaurant on the big night, you might make it to the wall, too.
To give you an idea of what it will look like, here are some more test shots.
Monday, January 17, 2011
We are now on Twitter, too
If you're a fan of Twitter, you can find us there.
Just look for "Moishes."
Just look for "Moishes."
Thursday, January 13, 2011
We're renovating!
After 72 years in business, we feel we’re off to a good start. Thanks to your support over the years, we’ve become a pillar of life in Montreal and on The Main, and we want to keep it that way. So we’re making a few changes to ensure you enjoy the finest dining experience possible for years to come.
The renovation begins at the end of February, and should conclude April 1. We’ll stay open throughout the renovation period.
This restaurant was built on the hard work of our staff and our customers over the decades. As we move into the future, we want to honour that tradition while continuing to be a fresh and innovative gathering place for our interesting and colourful friends from Montreal and abroad.
You’ll still find what you’ve always liked about Moishes, just more of it.
Our renovation is just the start. We hope you like what we’ve got in store.
And we’ll keep you posted about it right here.
The renovation begins at the end of February, and should conclude April 1. We’ll stay open throughout the renovation period.
This restaurant was built on the hard work of our staff and our customers over the decades. As we move into the future, we want to honour that tradition while continuing to be a fresh and innovative gathering place for our interesting and colourful friends from Montreal and abroad.
You’ll still find what you’ve always liked about Moishes, just more of it.
Our renovation is just the start. We hope you like what we’ve got in store.
And we’ll keep you posted about it right here.
Monday, January 3, 2011
Backstage at Moishes - 15/12/10
We're a familiar face in Montreal, to visitors and locals alike. But that doesn't mean you can't know us better.
This is going to be a blog about the people who work and play with us. It's also going to be about the food-lovers, bon-vivants, free spirits and hard workers who make Montreal what is is, at the heart of The Main — the place we call home.
Here are some photos to start. We'll tell you more about why we took them soon. They're pictures of our boys (and girls) at work on a night in December, making us who we are.
Enjoy!
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