Why Montreal Is Canada's BEST Food City!! (Smoked Meat, Bagels & Poutine)
Why Montreal Is Canada's BEST Food City!! (Smoked Meat, Bagels & Poutine)
Notable moments
- 01:27 Wood-fired bagels at St-Viateur
Mark Wiens visits St-Viateur Bagel in Montreal's Mile End, a renowned bakery established in 1957. He watches the step-by-step preparation of Montreal-style bagels, which are hand-rolled, boiled in honey water for five minutes, dipped in sesame seeds, and baked on long wooden planks inside a massive wood-fired brick oven.
St-Viateur Bagel, Montreal, Canada - 08:49 Space-travelled bagels at Fairmount Bagel
At Fairmount Bagel, founded in 1919, the family owner explains the history of Montreal's original bagel shop and recounts how her astronaut cousin brought their bagels into space aboard a NASA mission. Mark and Luke sample hot everything-bagels coated in sesame, poppy, and caraway seeds with cream cheese and Quebec smoked salmon.
Fairmount Bagel, Montreal, Canada - 14:20 Quebecois comfort food at La Binerie
Mark and Luke visit La Binerie Mont-Royal, a neighborhood institution serving authentic Quebecois cuisine since 1938. In the kitchen, they watch chef staff cook tourtière meat pie, boudin noir blood pudding, thin breakfast crepes, and a traditional trough of white beans slow-cooked in pure pork fat for nine hours without added sugar.
La Binerie Mont-Royal, Montreal, Canada - 21:11 The Wilensky Special at Wilensky's
The hosts step inside Wilensky's Light Lunch, a preserved 1932 lunch counter known for its strict rules prohibiting cuts or substitutions. They order the iconic Wilensky Special sandwich, made of grilled beef salami and bologna pressed on a cornmeal-dusted bun with Swiss cheese and compulsory yellow mustard, alongside hand-mixed fountain sodas.
Wilensky's Light Lunch, Montreal, Canada - 25:23 Hand-carved smoked meat at Schwartz's
Manager Frank guides Mark and Luke through the back of Schwartz's Hebrew Delicatessen, which has cured beef briskets in a secret spice rub for ten days and smoked them over hardwood since 1928. After seeing the meat steamed for five hours and hand-sliced onto rye bread, the hosts eat medium-fat smoked meat sandwiches, pickles, and smoked meat poutine.
Schwartz's Deli, Montreal, Canada - 34:44 Classic poutine at Paul Patates
Mark and Luke finish their culinary tour at Paul Patates, a historic 1958 diner in Pointe-Saint-Charles run by a third-generation owner. They watch fresh hand-peeled potatoes fried crisp and topped with abundant squeaky Quebec cheese curds and rich gravy, paired with steamed hot dogs and fermented house-brewed non-alcoholic spruce beer.
Paul Patates, Montreal, Canada
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