The Greenspot: Authentic Québécois Cuisine

A Montreal institution since 1947, stepping into the Greenspot Restaurant feels like entering a time capsule of the past. A local gem known for its authentic retro atmosphere, complete with original red vinyl booths and a vintage jukebox at every table. While the machines no longer function, some people still try to feed coins inside for some old songs. Music now is piped in via a Bell satellite. A beloved greasy spoon with decades of history in St. Henri, it's a great place to grab a classic poutine or a smoked meat sandwich with good friends. A family-owned institution, currently owned by Jon, Nick Ioannidis, Louis Stavropoulos and Stellios Kiliaris, it's in the heart of St-Henri, this beloved restaurants is next to the Atwater Market — a personal favourite of mine. As for the staff, there are several mainstays. Chef Denis Vavougios has been opening the place up at 3:30 each morning for 45 years now, and Max is the man hehind the legendary poutines. But restaurant staff say it's mostly the cheap eats that attract much of the clientele — young and old. The Greenspot isn't just a restaurant — it's an institution. For those in the know, it's a nostalgic trip down memory lane. 

A vintage jukebox is perched on every table, and while the machines no longer function, some people still try to feed coins inside for some old songs

The Greenspot's laminated menu is a classic hallmark of this Montréal institution

Montréal Blonde Beer

Cheers!

Classic Poutine — one of 30 variations served at the Greenspot

The servers are on the go all day

Smoked Meat Sandwich with Swiss Cheese

The World's Best Onion Rings

Toasted Western Omelet Sandwich with tomatoes

Fellow diner with smoked meat sandwich and mound of golden frites

The chef in charge of Greenspot's famous poutine

The Greenspot has been a Montréal institution since 1947

greenspotrestaurant.store

Turmeric Grill: Fine Indian Cuisine in Sarasota

 

Located in the heart of Sarasota's Rosemary district, Turmeric serves a range of Indian dishes that showcase the vibrant cuisines of the East, West, North, South and Central India, creating a rich and exciting menu thanks to chef Sarabjit Singh, who brings to life some of the most iconic dishes from the rich culture of India with traditional favourites from samosas, paneer, biryanis, tandoori, vindaloos, kormas, to many types of naan and dal. Arriving for dinner before going to the Westcoast Black Theatre Troupe production of 'Lies, Spells & Old Wives Tales', we are greeted by warm aromatic spices that permeate the modern main floor dining room which is a sea of sunny yellow seating with rich teal green booths and sleek wooden tables.

With an extensive menu we began with two starters, Vegetarian Samosas and Chicken Momo Dumplings, following with our favourite Dal Makhani, Goat Bhuna, and Balti Chicken, as well as Aged Basmati Rice and Garlic Naan. The server thoughtfully asked for our preferred level of heat on a scale of one to four: one is mild and four is described as "Indian hot." Usually up for a challenge, we choose medium heat the time before. Lesson learned — this time we turned up the heat throttle to a full flavoured number three and it was absolutely perfect.

Exterior of Turmeric in Sarasota

Turmeric menu of Indian dishes

A small bottle of Ruffino Prosecco to begin the evening

Crispy savoury Vegetarian Samosas made with seasoned potatoes and green peas

served with Tamarind Chutney and Sweet Chilli Chutney

Chicken Momo Dumplings

Goat Bhuna, a delectable North Indian braised dish made with goat, on the bone, browned onions, fragrant spices and yogurt

Luscious and creamy Daal Makhani is a popular North Indian dish where whole black lentils and red kidney beans are slow cooked with spices, butter and cream is my favourite dish

Balti Chicken cooked in kadai made with fresh tomatoes, mixed bell peppers, onions 

aromatic spices and fresh herbs

Basmati Rice with fresh peas

Garlic Naan

Executive chef Sarabjit Singh Assi

“Lies, Spells & Old Wives’ Tales.”  was the brand new, world-premiere musical comedy 

that ran from April 8 – May 17, 2026 in The Donelly Theatre of WBTT

www.turmericsarasota.com

Lila in Sarasota: Inspired Plant-Based Cuisine

 

One of our favourite restaurants in Sarasota is 'Lila', an inspired plant-based restaurant from chef Ryan Boeve. Located in a restored storefront on Main Street, Lila's industrial-chic setting with exposed ceilings, open kitchen and handsome restored terrazzo floor, the menu is absolutely sensational. Opened in 2016, the restaurants concept is based on the Sanskrit word 'Lila', meaning "creative play". Health focused and vegan friendly, local farms and business such as Aloe Organics, Geraldson Farms, Grove Ladder and Global Organics are the driving forces providing Lila with a stock of fresh vegetables and unique ingredients. With rich lush flavours, innovative exciting vegetarian cuisine, and a new menu every month, Lila creates culinary magic each and every time.

Glass of Albariño

Lila's luscious Pumpkin Soup

Smokey Chicken Bowl with grilled marinated chicken, charred zucchini, cauliflower, 

fresh vegetables and a bold smokey pepper sauce

Grilled Tofu with Lila's Dragon Sauce, Chinese Mustard and Cilantro Sauce

www.lilasrq.com

Vegan & Gluten-Free Apple Tart

Makes eight 4-inch tarts

Recipe inspired by tart made by Arthur Lopes 

5 Granny Smith apples, peeled

Apricot glaze

Coconut oil

For the crust:

4 cups almond flour

1 tsp baking powder

1/2 cup coconut oil, melted

6 tbsp coconut milk

1 tbsp vanilla extract

For the almond-rum butter:

1/2 lb vegan butter

1 cup granulated sugar

4 tbsp ground flaxseed

3/4 cup filtered water

3/4 cup dark rum

4 tbsp almond extract

4 1/2 cups almond flour

Mix all of the crust ingredients in a bowl. Press into four-inch tart pans greased with coconut oil. For the almond-rum butter, cream the vegan butter and sugar in a stand mixer. Add the remaining ingredients and mix for two minutes.

To assemble the tarts, add three to four tablespoons of almond-rum butter to the centre of the tart crust. Slice the Granny Smith apples thinly and layer them on top of the tart. Brush with apricot glaze then sprinkle with ground cinnamon. Cook in a preheated 375°F oven for approximately 30 minutes or until browned. Serve warm with vegan ice cream.

Duval's: Fresh Local Seafood in Sarasota

Located in the heart of downtown Sarasota, Duval’s is consistently voted the best seafood restaurant in the area ten years in a row. With a focus on the freshest seafood and a desire to support the local community, Duval's sources only the finest ingredients from Sarasota’s local fishermen and farmers. With a selection of innovative seafood and non-seafood dishes that are artfully and thoughtfully created, Duval's showcase the vast range of flavours of both land and sea. Together with gracious and attentive staff, an elegant interior and inspired menu, dining at Duval's is a pleasure each and every time.

Duval's Menu features fresh local seafood and more

Siesta Key Calamari with cucumber, banana peppers, bell peppers, 

and pineapple ginger beer gastrique

Duval’s Fish & Chips with battered cod, french fries, tartar sauce and fresh lemon wedges

Grilled Shrimp Tacos on flour tortillas with pico de Gallo

www.duvalsfreshlocalseafood.com

Duval's Lobster and Fresh Corn Casserole 

Serves 4

Recipe courtesy of Duval's

1 lb lobster meat, cooked and cut into bite-sized pieces

3 cups fresh corn kernels

4 oz. cream cheese, softened

1/2 cup heavy cream

2 tbsp unsalted butter

1/2 cup sharp cheddar cheese, shredded

1 box cornbread or corn muffin mix, prepared according to package directions, 

      or just using the dry crumbs

Salt, black pepper, and a pinch of cayenne pepper to tasteI

Preheat oven to 350°F. Sauté the fresh corn in the butter over medium heat for about 5-7 minutes until tender. Mix the softened cream cheese, heavy cream, and cheddar cheese together until smooth. Fold in the cooked corn, lobster meat, and spices. Bake the mixture in a greased casserole dish for 25 minutes until hot and bubbling. Crust the top by sprinkling cornbread crumbs over the mixture. Return to the oven for another 10-15 minutes until the topping is golden brown. 

Campiello: Cucina Italiana in Naples, Florida

 

Housed in the historic Naples Mercantile Building on beautiful Third Street South and surrounded by the original beach cottages and lovely homes of Old Naples, Campiello is celebrated for its award-winning Italian cuisine inspired by traditional Tuscan country cooking. With an open kitchen with wood-fired pizzas, homemade pastas and rotisserie-grilled specialties, the restaurants Tuscan-inspired menu also features many fine wines from local and global vintners. With a beautiful outdoor courtyard of cascading bougainvillea and original 1930's fountain, Campiello is a Naples dining tradition. Owned by the D’Amico family, Campiello also features its own boutique Empori Campiello, a unique shop stocked with clothing and accessories imported from Italy. 

Arriving for a leisurely lunch with our dear friends Manita and Randy, we were seated at a lovely table in Campiello's gorgeous outdoor courtyard and enjoyed with a delicious chilled bottle of Franciacorta to celebrate our very special lunch. In addition to the regular menu, there are always a selection of special dishes which this day included one of my absolute favourites, a Burrata Caprese Salad with heirloom tomatoes and fresh basil. We all shared the Fungo wood-fired pizza with heirloom mushrooms, cippolini onions, Taleggio cheese and fresh chives. 

For entrées Manita and I indulged in some of Campiello's sublime pastas, including Garganelli with roasted chicken, prosciutto and peas, and Gnocchi with rich tomato passata and parmigiana. My husband and Randy chose a more health conscious option of Grilled Triple Tail Condiglione with egg, fingerling potatoes, haricot verts, and Castelvetrano olives, with a burnt honey and mustard vinaigrette, Marinated Grilled Vegetables with sweet basil an goat cheese, plus a Risotto al Parmigiana for us all to share. Enjoying a delightful lunch on a perfect sunny afternoon, we took Campiello's sage motto to heart: 

"Eat well, Laugh often, Live long."

A precious bottle of Barone Pizzini Franciacorta from Lombardy,

which is Italy's answer for Champagne

Sublime

Pizza Funghi with a rich taleggio cream base layered with melted mozzarella, 

earthy roasted wild mushrooms, sweet caramelized onions, 

and a fragrant touch of truffle oil and oregano

Scrumptious

Grilled Triple Tail, with fingerling potatoes, haricot verts, Castelvetrano olives, 

 with a burnt honey mustard vinaigrette

Housemade Gargnelli with roasted chicken, prosciutto and peas

Marinated Grilled Vegetables with sweet basil and goat cheese

Gnocchi with tomato passata, parmesan and fresh basil

Campiello's signature Sogno al Pistacchio cocktail with pistachio liquer, 

Vodka and pistachio dust, shared with four straws

My dear friend Manita and myself at Campiello

campiellonaples.com

Pappardelle with Braised Veal

Serves 4

Pasta Dough:

10 oz durum flour 

6 oz “double zero” flour 

10 egg yolks 

2 whole eggs

3/4 cup water 

2 tbsp olive oil 

Add flour to a KitchenAid mixing bowl. With the hook attachment, turn mixer on low. Add egg yolks, eggs, water and olive oil. Mix until dough is formed and stiff. Roll dough with pasta roller until almost paper thin. Cut into 3cm x 20cm ribbons.

Braise:

3 lb veal chuck 

3 yellow onions, julienned

2 tbsp balsamic vinegar 

2 28-oz cans San Marzano-style tomatoes 

1 cup fresh oregano, chopped 

1/4 cup olive oil 

1 tbsp butter 

1 cup chicken broth

Salt and pepper to taste

Season veal with salt and pepper. In a hot flat braising pan, add oil. Sear veal on both sides and remove from pan. Add onions. Cook on low for 15 minutes or until soft. Add in order: vinegar, tomatoes, oregano. Add veal back to braise. Cook on low for 2 hours. Let sauce cool and break apart veal with a spoon.

Cook 10 ribbons of pasta for 3 minutes in boiling salted water. In a sauté pan, heat veal sauce with butter and chicken broth. Add pasta ribbons to sauce and cook for 30 seconds. In a pasta bowl, place ribbons in first and top with sauce. Garnish with fresh oregano leaves.