January 2009 - MONTREAL Brunch and Breakfast
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Mosaik – Your friendly neighborhood spot

The 411

Way up at the tip of the Mile end you will find a local gem called Mosaik. It’s a hit with the locals and seems to have quite a following. The crowd is somewhat mixed with families bringing their kids and a few younger people from the area stopping in for bite and coffee to ease into their day.

At 1st glance

Mosaik St Laurent BrunchOnce you push past the really stubborn front door (which lets in the cold so don’t sit near it) you immediately notice some nice stained glass artwork suspended and a bunch of drawings made by kids suspended under a funky ceiling light. The stained glass is accented by the fact that Mosaik is at a corner of the street and the large windows let in tons of light. The ambiance is very comfortable and laid back; it really has that neighborhood charm. Once you are settled in you feel as if you are in not in any rush and can decompress with no lineup and no pressure to get out and pay your bill.



Bagels Etc

Bagels etc… it’s bagelicious

The 411

Bagels Etc Montreal insideBagels Etc is one of those places that people have been telling me to see for some time but I never get around to checking it out. Those who recommend it are big fans of it, so one nice Sunday, off we went to explore and it did live up to the hype. Bagels etc. has been around since the 1980’s and has made for itself as a great little brunch place that offers more than just bagels. They bang out delicious meals, and do so in a funky and laid back atmosphere. (more…)


Le Cartet

Le Cartet – a local secret

The 411

Le Cartet is a very interesting place as it is nestled in Old Montreal and it is one of those places that I have heard of only by a few people, and in each instance they all swear by the fact that it will be the best brunch in the city. Now, such as claim needs to be confirmed! So off I went on a lazy Saturday morning and prepared to challenge this claim and see if it lived up to the hype.




The following is an explanation of coffee art, including both how to instructions and some video examples.


  1. Pour enough milk for one cup into the steam pitcher. Put the steam wand at the bottom of the pitcher. Turn on the steam, and slowly raise the wand until it is near the top of the milk. Lower the pitcher as the milk rises so the steam wand stays 1 cm away from the top of the milk. The milk should not stretch too much nor should there be any big bubbles. Create a smooth, velvety milk as opposed the foam that sits atop most espresso drinks.
  2. Allow the milk to reach 80 ºF (27 ºC), then place the steam wand on the side of the pitcher, deep into the milk, positioning the pitcher to spin counterclockwise. Keep doing this motion until the milk heats to 150 ºF to 160 ºF (65 ºC – 70 ºC). Shut the steam and remove the steam wand and thermometer from the milk. Clean the steam wand with a wet cloth.
  3. Vigorously swirl the milk. If you see any bubbles, pound the pitcher on the counter several times and go back to swirling the milk for 20 to 30 seconds. Do this even while the espresso is pouring.
  4. Start pouring the milk into the espresso. To create a flower pattern, pour the milk into the bottom part of the cup, about an inch (2 cm – 3 cm) away from the bottom. Once the cup is about half filled, shake the pitcher back and forth while slowly moving it backwards. The flower design will move forward, filling the cup. Do this with a shaking motion originating at the wrist instead of moving your hand back and forth.
  5. Once the foam reaches the top, pour the milk up the center of the pattern you created. Use a minimal amount of milk to avoid sinking the flower pattern.
  6. Embellish the design using stencils, powder, and milk foam. This step is optional, as many prefer to limit their latte art to “free form” methods, but you may want to experiment with the possibilities added by “etching.”
  7. To write a word, such as “love” in the picture, melt milk chocolate and using a pin as a paintbrush drag the melting chocolate over the foamed milk. More commonly this is done by dipping said pointy object into the crema of the drink being decorated, and then transfering that crema stained foam to the pure white foam to ‘draw’ a design,


  • If you want to pour a heart pattern, shake as before without moving backwards as much. Form a ringed circle then slowly pour milk through the center to make a multi-layered heart.
  • The espresso must be perfect.
  • You must use an espresso machine with a proper brew head and boiler and enough steam power to properly froth the milk. These machines can cost at least $500.
  • Before trying this with milk, try it first with water. While water doesn’t have the same consistency as milk, practicing with water will allow you to get familiar with pouring and shaking at the same time.
  • Use fresh milk for every cup, even if you have milk left over from the previous cup.
  • Start with very cold milk — keep the temperature right above freezing. Also, make sure you keep the steam pitchers refrigerated. Cold milk and steam pitchers will give you more time to create the smooth and velvety texture needed for latte art.
  • Use a cup with a wide mouth. It will allow you to see the developing latte art design more easily.
  • Instead of using a thermometer, you can keep two fingers at the bottom of the pitcher. When you can’t hold your fingers there without burning them, its usually between 120 and 125 degrees.


  • Do not let the milk heat to over 160 ºF (70 ºC), as this will limit the sweetness of the milk.
  • Don’t burn yourself.

Things You’ll Need

  • Whole milk
  • Espresso
  • Straight walled steam pitcher with a sharp spout
  • Espresso machine with a powerful steam wand
  • 14 ounce (400 ml) latte cup
  • Thermometer

Source Wikihow.com

Making Coffee Art from rinaz on Vimeo.


2008 Montreal Brunch Review

2008 A year in Brunch

The arrival of 2009 marks the completion of Montreal Breakfast and Brunch Review’s exciting first year. Although I started in in the spring of 2008 I felt it would be nice to do a recap for the year end and give an overall review to Montreal’s various brunch venues. I decided to go over all the places I reviewed this year and give some of the best in their fields. So, if you have not been to any of these I strongly suggest you do.

Best New place

Although small in size (seating less than 20) Mckiernan is a heavyweight champion in the food department. The menu items were varied, tasty, fresh and really original; the portions were large and the decor was amazing. This was a big surprise to me and I am really happy I got to add this to the list of places I have eaten brunch.


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