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Adam on 1221 Steakhouse aka the old Queue de Cheval.

I wrote this after reading that the new Q is serving their meat by sourcing it at Pat Lafrieda in New York..." Please don't tell me that you are not dealing with Quebec suppliers but are giving your business across the border??????"

Adam responded like this...

"Hi Natalie, I appreciate your respect for Quebec-made food products, but we have searched the world for the finest meat EVER, and we found it! Especially with all the Alberta beef problems going on now, we know we made the right decision. We have even recently brought in some Quebec Wagyu, but unfortunately, it was not up to our standards. I assume you know that a steakhouse needs steaks that are abundantly marbled. I invite you to come try a bone-in LaFrieda Kansas Cut and see for yourself!
Adam"

What do you guys think about this? I would love some farmers to give their opinions...am I just a shit-disturber or do I feel this restaurant should choose locally?

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  1. it's your right to decide which restaurants you frequent. i hardly believe that you purchase quebec products at every occasion.

    i personally do not care for steaks that are 'abundantly marbled' since they are often way too fatty. i think think that characteristic is over-emphasized.

    1. If they feel the quality of the beef they find locally is not up to their expectation (*), why not use the one they can find where they can find it...?

      (*) I'm not saying it is not high quality, but does not fit their particular requirements (marbling).

      1. Shouldn't a chef or restaurateur be allowed to choose the ingredients that he/she prefers? While I agree that if the local product is superior then why not give it preference but Quebec is not exactly famous for beef.

        1. Pat La Frieda is a wholesaler for Creekstone Farms. So while 1221 may feel that they can't get better steaks in Quebec or Canada, they definitely could get them cheaper by going directly to the source. And somehow I have a feeling that if they looked just a little bit harder they could find some Black Angus Beef here in Canada that was just as good if not better.

          4 Replies
          1. re: EaterBob

            Obviously they're using Pat LaFrieda for the brand recognition and the premium they can charge for it. If they just wanted good beef, they could easily source it elsewhere.

            1. re: EaterBob

              Any other restaurant in Montreal or Canada using Creekstone Farms beef? Pat LaFrieda is best known as supplying custom burger blends to burger joints all the way up to upscale restaurants. They make the custom burger blend burger patties for the Shake Shack as an example.

              1. re: BLM

                CAVA uses Creekstone Farms Beef

                1. re: westaust

                  OK now I remember. They have using Creekstone Farms beef since the beginning.

            2. There are restaurants which do terroir and they attract a certain clientele. 1221 is not seeking these customers, they're looking to wow with the Lafrieda name.

              SnackHappy hit it on the head.