Buy Orlistat Tablets Uk, Buy Orlistat Poland # Online Without Prescription Xenical different to a town in which the same tired old themes predominate. And chef David Ferguson strikes me as a passionate and genuine guy: a welcome contrast to the plastic esthetic of new stars like Louis Francois Marcotte. I was both surprised and upset when Jolifou was turned into a “roadhouse” and its complex, adventurous cuisine abandoned in favour of burgers and barbecue. Even though chef Ferguson positioned the change as a natural progression,  I always thought part of the decision had to be that the economics of the new menu were better than those of the old one.

 
But the silver lining, I thought, was that, although this great kitchen was going to produce some very simple food, it was also going to be a fantastic version of that simple food. Three visits in and I’m not so sure Jolifou is quite there yet. There are some things on the menu that are really, really good. On two of my three visits,  the all dressed burger might have been the best burger in Montreal. Big, and loaded with cheese, brisket, roasted poblano and avocado, it was absolutely to die for when topped with the ubiquitous pickled onions. On the third visit, though, it was overcooked, the brisket was dry and the whole thing was a little unpleasant (including a hefty bite of surprise aluminum foil).
And that, in a nutshell, is why I am having trouble loving the new Jolifou. The pork chop with cheesy grits and a beet and chickpea salad was fantastic, but the smoked sweetbread was gloppy, underseasoned and the sauce nothing but bitter. The scallop ceviche had a lively blend of acidity and sweetness but the ribs were underseasoned and tough. I could go on with the complaints. The number of technical mishaps from a restaurant that excelled for years at producing much more complex fare is mystery to me, but if you told me chef Ferguson was the only person left working the stoves from the old guard I would not find it hard to believe. And it’s easy to believe because you can see that transition in the front of house pretty clearly. Apart from the ever ebullient Helene Brault, the front of house staff I had come to recognize (if not know) over the years seem to be all gone, replaced by a new bunch that is friendly enough, but enthusiastic amateurs by comparison.
 
Notwithstanding all my grousing I have been back twice (and it wasn’t just to do due diligence). The truth is that Jolifou represents  good value for the money and on any given night you can eat some really good food (or you can hedge and just order the burger for better odds). Every time I sit down there are always four or five things on the menu I want to order, and I’ll probably keep coming back until that changes. The real truth is, there are just some restaurants that pull the heartstrings more than others. And even though this one isn’t the one I used to love, I’m finding it hard to give up.
 
 Jolifou
1840 Beaubien E.
514.722.2175
http://www.jolifou.com/
 
 

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