HugeThrilla

It's hard to say absolute favorite, but lets nuance this and say in the top 3. I am talking about Else's obviously, a small bar on beautiful and quiet Roy Street. So if you're ever wondering where to grab that pint of beer in Montreal, look no further than Else's.

Time flies by so fast. You turn around only to notice that it's again the end of November, the snow is about to settle in and you need to start thinking on what to do for new years eve.

Yes, once again or friends at montreal-clubs.com are offering tickets for all New Years Eve events in Montreal. You'll be able to read descriptions of all the events there, and order directly on the internet.

Deciding where to party for NYE has never been an easy task. Hopefully the ink above will help you.

Here is a short article about signs in Quebec, and how they always have to be in French. The author talks about the fact that Quebec is spending so much effort in forcing people to use French on the signs, while the rest of the world is racing ahead and not paying any attention this effort.

It is true that the efforts of some institutions in Quebec are simply "risibles" (a French word that means something like "ridiculous"). But on the other hand, there is always a need for some concrete action to preserve languages and cultures. Unfortunately, these actions should not be interdictions (interdiction to do this, to do that). They should instead be encouragements to keep a language and culture alive through action, through development and through creation.

Talking about how Asian and other cultures are mixing with Western cultures, how about this amazing piece:

I don't know why they call it all a critic of some sorts: a "food" critic, a "movie" critic, a "theater" critic. That doesn't sound good. I would call it a "food" lover, a "movie" lover. Why use the word critic? Being a lover won't prevent you from criticizing something that you didn't love. Will it? Anyways, I just penned yet another food critic piece, this time on Montreal's greasy fast-food joints. Actually, I think it's only the second article in this food critic hat that I am now wearing, but I am kind of proud of it (and of the previous hamburger piece). Enjoy the read (and the food obviously).