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Fried chicken takes flight for Montreal restaurants at a challenging time The comfort food has been a boon for the takeout business at a time when struggling restaurants are looking for any lifeline. Author of the article: Erik Leijon • Special to Montreal Gazette Publishing date: Apr 08, 2021 • 2 hours ago • 5 minute read • “I wanted to show everyone in Montreal what Korean fried chicken is like,” says Eunjung Ko, owner of Olivia’s Authentic Chicken in N.D.G. “I would get calls at night from people, sometimes swearing from joy because they enjoyed the chicken so much.” Photo by Pierre Obendrauf /Montreal Gazette ....
Tropikàl/Supplied Chef Jae-Anthony Dougan, the founder of Côte-Saint-Paul Caribbean restaurant Seasoned Dreams and a hopeful in this year’s cooking competition, opened the doors to a new restaurant and someday rum cocktail lounge over the weekend. The Saint-Henri newcomer, called Tropikàl, spotlights the variety, but also the many commonalities, across pan-Caribbean culinary traditions, with an expansive island-hopping takeout menu. “A lot of people don’t understand how big the Caribbean is, but we got so divided because of slavery,” Dougan says. “If you go to a Haitian restaurant, you’ll see it’s very similar to Jamaican food, but it might be cooked in a different way with a different technique. If you look at curries from Trinidad and Guyana and Barbados, you’ll see that they are also very similar.” ....