Chef David Adjey @ Globe Restaurant‏

Outside the sun is setting inside the mellow rhythms
of Bryan Ferry playing in the background gives a sense
of electricity in the air. The smells, emanating from
the kitchen, are intoxicating and the lovely ladies
have a bounce in their step. To fans of the Food Network
staple 'Restaurant Makeover' this was a real treat.
Chef David Adjey preparing 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 (by Bombshell standards),
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 telltale 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 Wednesday is usually their night off.

It was six courses of pure delight to your palate.
Our wine selection was a 'Malbec Flechas de Los Andes
Rothschild Mendoza'. A purplish, red full-bodied Shiraz
with a medium nose, exuding fruity aromas and 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 was 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 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 Clam vinaigrette. Every morsel was a melting
sensation of delectation and very 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 satiated.

Gorgeous waitresses, models and actresses-in-waiting
are practically a hallmark of Globe, and our waitress,
Nathalie a Peruvian Goddess, easily fit that description,
with charm and professionalism to spare.


* Restaurant Globe
3455 St.Laurent Blvd.,
Montréal, H2X 2T6
(514) 284-3823
www.restaurantglobe.com