Chef David Adjey @ Globe Restaurant‏

Outside the sun is setting, inside the mellow rhythm of
Bryan Ferry, playing in the background, gives a sense of
electricity in the air. The smells, emanating from the
kitchen, were intoxicating and the lovely ladies had this
bounce in their step. To fans of Food Network staple,
'Restaurant Makeover', this was a real treat, Chef David
Adjey prepare your dinner was very surreal. I was told,
by someone in the know, that the large majority of the
reservations came from women. Not surprising, this lanky,
good looking (according to Bombshell), blonde and blue-eyed
culinary master was very gracious and mingled with everyone.
The customers seemed as grateful to be there, has he was
of being so honoured. The sound and fury of the patrons
was a tell-tale of the mood among the diners, who were out
in droves, on an otherwise uneventful Wednesday night.
I know from, friends in the restaurant business, that's
their night off.
It was six courses of pure delight to your palate. Our
wine selection a 'Malbec Flechas de Los Andes Rothschild
Mendoza'. A purplish red, full-bodied Shiraz, with a medium
nose exuding fruity aromas. Offering a slight acidity and
fleshy tannins. The extravaganza began with Grouper, which
is a very delicate and moist white fish. Wrapped in banana
leaf, placed on a bed of cubed yellow peppers, along with
slices of pink grapefruit and purple potatoes. Sophisticated
simplicity.
Next came a sublime breaded potato salad in a lobster
bisque, very tart. The third starter, in a dish with three
compartments, cool, warm and hot. Consisted of various
vegetables and a hardy slab of hot and spicy, seared tuna.
Then it was on to Ancho Rabbit, again served in a dish with
two separate sections. One had a Pozole Poblano Stew and
on the other Espanzote-Hominy Ensalada. Then came pristine
thin strands of Smoky Entrecôte (strip steak), with one bite
Caesar and a Clam vinaigrette. Every morsel melting and fresh.
Finally, the 'piece de resistance', our dessert was 'Les
Trois Chocolats'. White, Milk and Dark chocolate whipped to
a frenzied mousse. Utterly sinful. It was a 'Menu de
dégustation' (tasting menu), but by the time you had your
sixth course, you were very satisfied.
Gorgeous waitresses, models and actresses-in-waiting
are practically a hallmark of Globe. Our waitress, Nathalie,
a Peruvian Goddess, easily fits that description, with charm
and professionalism to spare.


* Restaurant Globe
3455 St. Laurent Blvd.,
Montréal 514.284.3823
www.restaurantglobe.com