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This burger is drowned in a sauce. One family has kept secret for over 70 years. You can only taste it in Quebec. Welcome to Montreal's fast food universe. They call it casse-croûte, fast, cheap, and found nowhere else on earth. I knew it was going to be unique, but this is something completely different! Hot dogs steamed the same way since 1912 in a city that's still arguing about whether that's even the right way. Oh, it's too hard Mark!
You put me on the spot! A drive-in inside a three-story orange. Cheers. Cheers! And one diner that serves it all and has since 1947. This is the arsenal of what Montreal fast food is at its core. Good morning, Luke! Good morning, man! Oh, that was a good handshake. But first, we're starting with a chicken and chorizo poutine. Locals will tell you it is one of the best dishes in all of Montreal. Look at the size of that. So Mark, the restaurant we're at, Ma Poule Mouillée.
The direct translation is 'my wet chicken', but the actual meaning in French is sort of like in English, 'scaredy cat'. So it's sort of like. that's the, the translation. That's kind of a cool name too. Oh, okay. So it's kind of like, actually kind of intimidating. Uh-huh? Like the portion sizes. Yeah. And the chicken is wet too, because it's nice and juicy. It is juicy. They're just like. generous portions. Huge plates of chicken. Fries that are golden and crispy. Gravy and curds. That poutine is unbelievable.
It's so heavy. Yeah. Literally. You can work out with it. And yesterday, Luke and I, we did have a couple versions of poutine already. We went on an iconic food tour of Montreal, and this is another version of poutine. I think that poutine kind of has no boundaries apart from the few main ingredients that you have to have. That's right. Right, yeah. Yeah. Mix and match. And here they're doing it sort of Portuguese style. Piri chicken. With chorizo as well. And the gravy and the giant curds. It's unbelievable!
Yes! And we had to get some chicken while we were at it as well, the chicken plate, because. it just looks incredible. Oh, you can see how juicy it is. You can hear the hiss of the chicken as it's on the rotisserie over that charcoal. Tell me about this place. It's like, extremely popular. Yeah. So we're in the Plateau. This is actually my old neighborhood. This place is an institution and, like, one of the only places doing it on charcoal in all of Montreal.
You can't get the. license to do it anymore. So they've been around long enough to get grandfathered in. I'm not really sure how long they've been open, but as far as I know, they've been around forever. Because this is one of the spots that everybody wants to hit up in Montreal. Yeah. From what I was reading, it's one of the more popular places to eat in all of Montreal that people rave about. Absolutely. Yeah. Yes. Heard so many good things about this place that we were not going to miss it. And I think we have to dive headfirst into that poutine.
Let's do it. It's an actual. mountain. An avalanche of meat, fries, gravy, cheese. So much chicken in there too. Yeah. And the chicken. Oh! Oh, look at that. Oh, oh. And the cheese curds are melting in the gravy. Oh, yeah. That's an unbelievable bite. to kick things off. I couldn't get it all in one bite. I failed. Oh, wow! Yum. So good. That's unbelievable. The gravy has another dimension of flavor.
It tastes like chicken, like drippings, Mm-hmm. which I wouldn't be surprised if there are chicken drippings in that gravy. It's so intense and so flavorful. Yeah. I find the gravy's a little bit sort of light, actually. It, it doesn't overpower the smoky chicken and the chorizo and everything in there. That is another dimension, is that smokiness of the chicken on the charcoal that gives another smoky dimension to the poutine. Yeah. This is Montreal fast food, as you want it. That is not only fast food, but it's quality.
It's gourmet fast food. Kind of a crazy mixture of, like, everything. they serve all on one platter. soaked in gravy. Yep. I think there's got to be, like, a whole half a chicken in that. There is it, too. She shredded up lots of chicken. You know what I forgot as well? She added on both the piri-piri sauce, the hot sauce, plus the gravy. So there's multiple dimensions of sauciness going on.
I'm sure that's not spicy for you, but it is definitely flavorful. You can taste that little chili. For sure, for sure. And even though it's completely saturated in liquidy gravy, the fries below are still so crispy. Yeah. Look at the size of these cheese curds. Grab that one right there. It's like. It's like a golf ball. Seriously. Oh, you can take a whole. mouthful of just cheese curd. Yeah. And I'll get some chorizo on that bite, some chicken. There you go. That's a perfect bite. Oh, wow. That's a first for me, man.
I've never had that much cheese curd in my mouth at once. This is crazy good. Literally, once you start eating it, you won't be able to stop. I personally feel like this is my favorite poutine in Montreal. From reading the local consensus, locals consider this to be one of the greatest poutines in, in Montreal as. as you mentioned. Yep. Truly. Yeah. Yep. It has to be eaten. to be believed.
All right, let's go in for the chicken now. Man, you've got the whole chicken below here. brushed in the piri-piri sauce. Look at that skin! Oh, take the drum stick. Yeah. Take the drumstick. I want to rehydrate it. I want to. soak it into that. that pool of piri-piri chicken oil below there. There you go. Oh, yeah. I'm going to break that wing off. Oh. Oh, it's hot. It's right off the grill. Oh, that's. flaming hot. Yeah. And we couldn't. we couldn't miss the pure chicken here either.
No. Oh. That is a wet chicken. Wet and juicy, full of flavor, embedded with the smoke from the fire. Man, that is awesome. Crispy skin too, eh? It is. Yeah. I feel like they perfected the chicken, and then they said, "Why don't we just do the poutine?" Why not? Yeah. It only makes sense when you're in Montreal. It's tender. It's not dried out. Not at all. It's moist. They completely smother it in that piri-piri sauce, too, It's just oily, but not spicy, but flavorful. And I think with every bite, you want to just re.
re-juice it in that pool, soak it up as much as you can. Wow! Phenomenal. Yeah. The peppery flavor as well. They're guaranteed to get messy. And you're gonna love every bite here. This is eating well in Montreal, man. Yep. That's the new school of Montreal fast food. But to understand where all of this started, you have to go back to 1912.
So, Montreal steamie, a steamed hot dog, steamed bun. Everything is steamed. It is one of the foundations of the fast food culture of Montreal, and this is the place that pretty much started it all. The cabinet is full of steamed buns and steamed hot dogs. It's like everything is steamed. But actually, Luke, when you think about it, it's not quite as simple as it may seem, because I'm sure if you steam it, over-steam it, it might get soggy or mushy or like, Right. Yeah. you get the condensation on it, that would be no good at all.
Yeah. They've got all those in there, so they need to kind of keep an eye on things on it. Yeah, they gotta. They gotta be precise with the steam. And all homemade relish, homemade coleslaw. Yeah. Very cool. And I think this is our order right here. Oh, the fresh fries, the steamies. That's. Montreal fast food on a platter. Let's do it. We're gonna grab our nearest stools. This place, even though it has changed locations, like, 10 years ago, I think it still retains the exact same culture and style.
Like, it's kind of like a big, empty room. with just one wall full of stools. Yeah. You walk through. I don't think uh. if this was. If this was 100 years old, this location, I wouldn't know the difference. It looks like it's basically been here. Yeah, yeah, yeah. It's still completely like, authentic. Uhm. kind of reminds me of Wilensky's lunch, where we ate yesterday. I think it was from the same. time period and same era. just like that place, I don't think much has changed in 115 years.
Nope. Yeah. No. I think the food looks probably exactly the same as it always has. Yep. Let's grab a dog. Yep. Beautiful steamed buns. They're so delicate. Yeah! Dude, it is so soft. It's, like, falling apart in my hands. Yeah! So soft. Just mustard. Loaded with the cabbage slaw. Yeah.
Oh, the coleslaw is awesome. It's kind of tart, kind of salty, and. really, really crisp and crunchy. Yum. I love it. And the hot dog is pure beef. It's really. salty and juicy. I think the steaming technique, it seals in the juices of the hot dog, and it makes that bun just so soft and pillowy. So these hot dogs actually come from another. famous Montreal restaurant called Lester's Deli. So they're even making these hot dogs right here in the city. That's amazing. Yeah. Oh, and you even see that on the paper.
Check that out. No, you're okay. Sorry, Luke. You can bite. I won't hold you back on that hot dog bite. Messy and good. A little cabbage splatter. I think I wouldn't be eating a steamy without a little cabbage. fall. All being said, a very quality hot dog. It's delicious. And I think this also represents the culture of Montreal. But that being said, there's another type of hot dog preparation that we're going to eat. later on, which I think Montrealers are divided on which one they like.
Yep. Yeah, we're going to find out which one you like today. I'm very happy with the steamy though. Okay, before we finish our hot dogs though, got to try the fries. Yep. Man, Montreal does great fries. The best. I mean, to be able to invent poutine, it had to be started with good fries, good potatoes. Yep. Absolutely. And we've had a lot of poutine. So we're. we're resisted the poutine here, but they do have poutine, too.
Wow. Yeah. Montreal does. excellent. Top notch fries. So that's one side of the debate. The other side has been making its case since 1969. How are you? Nice to meet you. My name is Pierre. This is Décarie Hot Dogs. I was here for about 20 years with my father-in-law and my brother-in-law. Famous Tom. Yes! Oh! Proof. Proof of the quality, the product. Oh, yeah. Okay. Step inside of here. I love everything about it. It's small, it's cozy, it's friendly.
There's just like. five or six stools to sit on. They're making the hot dogs, the griddles, the burgers, whatever you order right in front of you. You can chat, you can hang out. It's an ideal Montreal fast food, another institution. We've said institution quite a lot, but I mean, we're eating nothing but the best of fast food. in Montreal. And next up for another type of hot dog, this place is. It's just so cool. Whoa, those look amazing. Man. Oh! This is. It's gourmet fast food. It's quality. fresh potatoes. Those toastés are on another level.
They really like, toasté'd to the max. And then. I know, I know, I know Look what we have here. It was an unplanned plate of poutine. That's typically what happens when you're in Montreal. That's okay. And yeah, we're not complaining, but that looks. I don't think you want to miss the poutine either when you're here. No, I mean, that's. that's okay. I think we should start with that. You need a little bit of everything, right? Oh! Look at the melted curds on top. Oh, and this one has the melted curds! The hot gravy!
Oh, we haven't seen that many melty. I know. poutines actually. It's stringy right? I know. Oh, a cheese pull. Oh, this one is a cheese pull. Okay. Cheese pull. Yeah, you gotta get it all the poutine too, This one is saucy too. yeah. Okay. Yum, man. Oh. The sauce is completely different than the other places we've tried. That's like more of a barbecue sauce almost.
It's incredible. Like, you think it's just a poutine. They'd all taste the same. But no, it's like every place is totally different. Yeah. It has, like. a little bit more of a sweet and sour flavor to it. With some black pepper in there as well. And those fresh potatoes. Oh, and the melted cheese curds are also a factor. Yeah, I know. Oh.
Here we go. There's so many cheese curds. Yum, man. That's quality. Wow! That will. warm you up instantly. We'll come back for that. But in the meantime. Oh, when it's juicing through the paper, you know, that's a good. That's a good hot dog. I love it. They serve it like that. Roll it right up. Yeah. Look at the bun. Oh, it's like. Yeah, it's been pressed. Yeah. Onions, cabbage, mustard, dog inside, fully toasted.
That is a quality hot dog. The snap of that dog, toasted bread kind of has a chewiness to it. The bun, as it's been pressed down from the press. Crunch of the onion, a little bit of acidity in that coleslaw. Yeah. I find when they. toast it, like, it completely changes it. The steamy was almost a completely different dish. It's a hot dog transformation. Yeah, exactly. Wow!
You could easily go through two or three of these, no problem. You just blaze through them. That's a top notch hot dog. That's hot dog dreams right there. Oh, good. Is this a. a acceptable move in Canada? I approve. Don't worry, I approve. In Montreal? Is it. permitted? You might be a. You might be blazing a new trail here, Mark. I think we need to. Oh, I think it's a must. Yes! There we go.
Okay. That's the bite of the day. Why haven't I thought of that earlier? It's made for dipping a pool of gravy. You just invented something that should just be standard from now on. That bite. Oh. If it's something. fast food like this, you know it's going to be a part of Montreal history. This is why Montreal is a fast food capital. Thank you again, Pierre. All right, brother. Yes. Nice to meet you. Thanks. So, Luke.
Yeah? The big question, man. A toasty or a steamy? Oh, it's too hard, Mark. You put me on the spot. I don't know. I think. I like the delicateness of the steamy. If I have to pick one. Really? Okay. I think. I think I gotta go for the toasty. Well, again, to each their own. And that's Montreal. Yeah, exactly. Like, people. have their favorite steamy, a toasty. Let us know in the comments below. Try them both. Which one would you want to try. toasty or a steamy? But that being said, like, you can't go wrong with either. And next up,
I want to take you to a place you literally can't miss in Montreal. Like, I mean, you can't miss it. Look at this spot! It's huge. This is a. Orange Julep or Gibeau Orange Julep. So no matter who you ask, if they've been to Montreal or they're a Montrealer you say, you know, the big orange, they'll know exactly what you're talking about. Yeah. This is a three story fiberglass orange. Yeah. And it's filled with the. famous orange juice. That's, that's the. That's what everyone comes here for. Yes! And it's like a classic. Like a drive-in.
There's a huge parking lot. And historically as well, I think people would drive in and they'd deliver your food to your car. It's been here a long time. Yeah. It's another. Montreal institution. with so much character as you can tell right behind us. Yeah. Here we are. We made it. Let's have some. aome of their famous orange drink. Oh, that's giant. It's frothy too. It's like a drink for the week. Okay.
Yeah. Thank you very much. Have a great day. Oh, man. We're coming to the spot. We didn't want to skimp out. Yep. Made with fresh oranges. Man! Cannot believe the amount of iconic places to eat and drink in Montreal. There are a lot. Yep. It's a true, like, fast food foundation of North America. Yeah. But the, this one Gibeau Orange Julep is like, it's just so iconic because everybody knows it because of the giant orange.
Yeah. How can you not know it? Cheers. Let's try the julep. Oh, yeah. Oh, it's sweet, but it's pretty good. Yeah. It's like. sweet, milky orange. It does say. it made with fresh squeezed oranges daily. Yep. For pep, drink Orange Julep. Since 1932. Oh, this place has just so many, like, nostalgic memories. You can just imagine people rolling up.
I think they still have car shows here today, but rolling up in your car, hanging out, eating a burger, drinking a Orange Julep in the car on the hood, standing next to the orange. Yeah. This Gibeau used to be where the, the road is, but they had to construct this expressway, so he had to move it over here and from what I was reading, made by a pool manufacturer. making a bigger one. Yeah. Oh, okay. So, like making pools. And he decided. they needed this giant orange and made this gigantic sphere. Right. And it's filled with julep.
Yes. The whole thing. It's a lifetime supply. Yeah. Oh, this place is so good. Oh, that will be a. Yeah, that's about enough sugar for. the rest of the year as well. But what a spot. Unmissable when you're in Montreal. Remember that secret sauce I was talking about at the beginning of this video? Well, we have finally arrived. This is Dic Ann's, a Montreal institution. franchise only in Quebec. So step inside of here.
This place is a fast food institution. It is so classic. Bar counter seating, yellow countertop. Everything is clean. You're greeted by like family service, even though this is a chain. I mean, it's a chain, but it's a small chain. There's only maybe like 10 of them across Quebec, and only in Quebec. And it's amazing how. like, it's not like a giant amount of seating. This is the original location. It's look till kind of like family. feel. Yep. So on the menu, you can order, there's hamburger, there's hamburger double, cheeseburger, cheeseburger double, pretty much. And then some other variants, right?
They also have other things on there. Yeah. I don't, I don't really know what a Hambourghini is, but. Yeah, a Hambourghini kind of sounds like a Lamborghini. We'll stick with the classic. Yeah, yeah, yeah. Cheeseburger double. Why not? I mean, we only had a poutine and a couple um, that hotdogs. We can do it. Yes, we can do it. Okay. Awesome. There you go. Dude, it looks like a pancake. I know, right? Okay, I knew it was going to be unique, but this is something completely different!
Comes to your table. It almost looks like a little pancake. Yeah. With patties. Like, the bun is so flattened. Yeah. They smashed this. Yeah. They smashed it. Yeah. Like the whole thing has been smashed? Griddle smashed? Yeah. Then submerged in their 70-year-old secret family recipe. juicy gravy. And always in the paper plate. And the sauce is always around the outside. Such a unique creation. It smells delicious. It smells like chili, you know, like a pot of beans and chili. Smells amazing.
Smaller than I anticipated, but they're like, that's good. You can eat like a bunch of them. I do see people like eating two or three plates of them. Like, you have one plate and you probably can't stop after one. Yeah. But after all we've been eating today, this is probably the perfect size. And it's served with the popsicle stick. Yeah. So what's the technique here? So the deal with the popsicle stick is because that sauce, you know, you're gonna get. messy. So, you gotta kind of scoop it up.
Yeah, you pry it back. Oh, you leverage, the leverage. Exactly. And you pry it? And then you can get your thumb underneath there so you don't have to get the sauce. Oh, so you put the sauce. Oh, it's soggy on the bottom. It's absorbed it all. The pool. Yeah. Okay. That's a cool technique. Yeah. The pry. The popsicle stick. The pry. Oh, mine's like, completely absorbed. Yeah. That's what you want. So you've got one. side saturated, one side crispy.
Yeah. And from what I've read, this is notoriously messy. Everybody's gonna be so pumped you came to eat Dic Ann's. I'm so happy. Let's try. I cannot wait. Oh, yes! All the soggy bun on the bottom. What's not to like? And you can scoop up. that meat juice, that broth, like the liquid burger on the bottom. Oh, that is tasty. I mean, it's a secret sauce, but if I had to guess, I'm gonna say tomato chili. somewhere, somewhere along those lines. But, man, just that sogginess and that crispiness and. yeah, so unique.
Even if you take this out, most people are taking this out. They're eating it in their car, but they'll serve it to you in the paper plate just like this, in a bag to take out. And then you pry it off the plate. Oh, it's like a soggy mess. And it works so well. It's remarkable how. all of that broth, that gravy, just absorbed into the bottom bun while keeping the top bun still crispy. Yeah. The beef you tell is really good quality. Like it's fresh beef. Yeah. Canadian beef, the best. You've got that stretchy cheese, you've got some crunch of onion.
You've got a little bit of pickles, relish to give it a little bit of acidity. But it's all about that soggy sauce bun with the crumbliness of that fresh beef. I mean, they're. they're surviving. They're thriving here in Quebec because they're doing something different. You don't find this anywhere else, right? This is one of a kind. What an invention. I love it. It's a work of art. It's a Montreal staple. And actually, as I'm eating this, I've noticed that it's not, like, too heavy, not too greasy.
It doesn't feel like a grease bomb. that's going to. give you heartburn. It feels like it's quite clean. And. Yeah. I mean. Yes, but we're also stacking this on top of a poutine on top of a couple hot dogs. That is true. They're tiny. Yeah. They're like the size of hockey pucks. There you go. They're inspired. Maybe they're inspired from. hockey pucks. They style like Canadian. Okay, bye-bye.
Next, we're eating where it all comes together. 1947, and they have pretty much the entire Montreal fast food canon served all under one roof on your table. This place is just absolutely great Green Spot. It's busy, friendly, like, neighborhood diner style. And then the way they have it set up here is they have the kitchen all lined up, all the different stations, from the hot dog stations to the fries station to the griddle station to the. Montreal smoked meat station. All of it's here.
The menu is huge. It's extensive. Again, it's the full canon, the full repertoire of Montreal food, and. you can basically come here and get it all under one roof. Like, just when you thought fast food in Montreal could not get grander and. more mountainous. Welcome to the Green Spot. Yeah, it's never-ending. They're just giant plates of all things fried, sliced, sauced, mayonnaised. Yeah. It seems like no matter what you order here, it comes with a side of fries, whether you like it or not.
Yes. I think it's mandatory. Yeah. But, yeah, this is the arsenal of. what Montreal fast food is at its core. The fries, the poutine, which is a very unique style of poutine, and the hot dog, which is actually there, submerged in there. white and creamy sauce. Yep. Somewhere in there. Yeah, that's their house special sauce. So we'll find out. Not really sure what's in there. And we got the smoked meat. Of course, smoked meat on the platter. We've had our share of bread and carbs, so, just gonna take a full forkful of smoked meat. Look at that. The famous Montreal smoked meat.
Here at Green Spot. Oh, the peppery crust. That is. very tasty. Because it's cured, or it's like the spice rub. Then it's. smoked, then it's steamed. It takes on such a. soft and, like, bouncy texture to it. Right. So silky, right? Yeah. And when you eat it by itself, you can really get that. smoke and that natural flavor meat. Yeah.
Peppery flavor. Unbelievable. Shaved thin, too. I love that pepperiness. Yeah, that's. so tasty. It's really good. Is this some coleslaw we have here. Get some coleslaw to chase that. Nice and light. A little bit sour. Nice and crisp. Yeah, that's. tasty. And it's actually totally different from other smoked meat.
Yeah. The texture is, like, silky, silky smoked. Another iconic food of Montreal. Okay. Poutine, Luke. Please do the honors. So they had about two dozen different poutines you can choose from. We got the Volcano, which looked like their spiciest version, Tabasco sauce. with peppers, hot sausage. Yeah. Then the, the poutine staples gravy, cheese curds, and the fries, Yeah. of course.
Yeah. Oh, it's steaming. Oh, they're like pickled peppers too. Oh, wow! I love that. The pickled peppers give it that acidity. It's almost like a jalapeño. Yum. And the thing is, from what I've read, the poutine here at Green Spot is highly regarded by locals by. locals in Montreal? I mean, this spot is. the poutine. Yes. But just in general. Like, this is a go-to breakfast spot, all-day dining. But, like, we love to come here for breakfast. And the poutines are phenomenal.
Stand out. First time trying the Volcano, and. really good with the peppers. Yeah. Man, that's good. I think the key to your poutine, you need to get equal ratios of everything. on your fork with every single bite. But this one, you definitely want to get, like, as many of those peppers as you can. Oh, the peppers are awesome. Yep. So good. And they're. they have a nice little bite to them. Oh, is that a curd or is that a fry? Can't even tell at this point. Everything's just covered in gravy. Melting in. Yeah.
Oh. Oh, that's a squeaker. That cheese is a real kind of firm texture to it. Man. That's another outstanding poutine, man. That's really good. I think the peppers. are like, a must with the poutine because it really helps balance out all the gravy and everything else. That little acidity. Yum. Fantastic. And we're gonna move down the line. This one's all you, Mark. No, Luke, we gotta split it. I don't know how. How are we gonna do that?
You can't get out of it. If you part the fries, there is a hot dog. Believe in us. Believe it or not. Yeah! Believe it or not, there is actually a hot dog. that is nestled. Is it a steamé or toasté? I think it's a toasté. I looks like a toasté. Yeah. So this is the big green dog. This is their specialty. Yep. Their number one recommended dog. Special sauce. Look at that toasted bun. It's crispy. I think I'm gonna break it in half. Giant pickles.
Looks like it's gonna get messy and oozy. Oh, look at the cross section. That dog's gonna snap to it. I can already tell. Oh, oh. Yeah. Oh, oh. It's oozing with that. mayonnaisey sauce. Yeah. Let's find out what this sauce is. Their secret special sauce, instead. The big green dog.
It is like a tartar sauce. Wow! Okay. The hot dog itself is. really good. Beef hot dog. That is a saucy dog. I love the. This one's even more toasté than before. It's like, buttery and toasté. Yeah. Oh, it's so good. It really. With that creamy tartar sauce, that's so rich. but so good. And that dog is actually, like, has a firm texture to it. It's not like a. really smooth, mushy hot dog. It's firm, it's juicy, really beefy. Yeah. I might have just changed my mind.
I might have to, I might have come onto the toasté side of things now, because this one is really good. I love this bun. Buttery and crispy. Yeah. Look at the inside of that. Got a little bit of pickle juice in there, a little bit of acidity from that sauce, but it's just creamy. It's rich. It's so hearty. Guaranteed. to get messy. But, oh, man. We spent two days in Montreal. The first day we ate, like, all the. iconic legends.
Today, has been dedicated to Montreal's. fast food universe. And let me tell you. When it comes to fast food, Montreal knows what they're doing. Oh, yeah. Dude. Thank you, Luke. Thank you, man. It's been a pleasure showing you around. I'm glad you like Montreal. And, yeah, don't judge the fast food until you try, because come to Montreal, because we do things on another level. And thank you for watching. See you on the next video!
