Ask Me Anything: Great Places to Eat in Montreal and Charleston

This week, I also take questions about "Holiday Party With Andrew and Zoë,” NYT holiday cookies and French tacos.

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Hello from my home, and thank you for the great questions this week. I hope you’ve enjoyed this week of free Spilled Milk posts. I take questions from paid subscribers each week, and when I say “ask me anything,” I mean anything: In recent weeks I’ve talked about good food gifts for holiday parties, Maggi seasoning and where to eat in Puerto Rico.

Links!

• Montreal restaurants: Chez Ma Tante; Restaurant Hélicoptère; Sandwicherie Sue; Le Super Qualité; Paloma; Ma Poule Mouillée; Damas; Dobe & Andy; Snowdon Deli; St-Viateur Bagel.

• Charleston restaurants: Chubby Fish; Fig; The Ordinary; Leon’s; Rodney Scott’s Whole Hog BBQ; The Obstinate Daughter; Husk; The Darling Oyster Bar; Xiao Bao Biscuit; Pink Bellies; Hannibal’s Soul Kitchen.

• “Holiday Party With Andrew and Zoë” on Magnolia. Here are the recipes for everything we made in the show.

• Lauren Collins’ New Yorker article about French tacos.

This week’s questions

Kevin:

Andrew!! Have you had a chance to go to Uncle Mike's Place for the Filipino breakfast?

Jrey:

Hi Andrew- Not sure if this is the right place to ask a question but here goes..... I am headed to Montreal next week with my 3 young adult kiddos. Looking for suggestions for lunch/dinner spots that won't break the bank but provide a delish representation of the City. Your guidance is appreciated!

Samantha:

Hey, Andrew! I'm heading to Charleston for the first time in January. I'm under the impression that it's not hard to find an amazing meal there, but what are some of your favorite spots (either casual or upscale)? Thanks!

Madeline:

Can I fully cook my brisket one day and still reheat it from cold to hot in the oven for at least an hour? It won’t kill it?

Denise:

Caught the holiday party show last night. Looks like you had a blast making that. And definitely a table I’d love to eat at! Everything looked delicious. Also own an old house, so Zoe’s details in Xmas-ing that stunner up make that house so welcoming & cozy.

Curious about the conversation, or what led to that special pic in the kitchen? 😉 cuz if that’s how you cook....we’re going to need to see outtakes that didn’t make the show! 😂

Deborah:

I wonder if you could make one big thin latke, kind of like a Korean scallion pancake?

Felt:

Any ways to make these latkes vegan?

Sylvie:

What did you think of this year’s NYT Cookie Week recipes? Would you bake any of them?

Marmi:

Curious what are your thoughts Chef on French tacos? Why the aversion to actual tacos in France? Merci!

Hope:

Do you have any rules of thumb when doubling (or halving) recipes? It’s not always as simple as multiplying or dividing everything by two!