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They tasted— among other things— Quebec lobster and asparagus.
Fred Morin looked out at the gravel driveway and asphalt lane behind Joe Beef and said to me, "This restaurant wouldn't happen in most places. Not in California or New York. That's one of the things I'm most proud of. We try to keep things real and true to who we are."
Joe Beef's Frédéric Morin and David McMillan may have helped to define the unpretentious and over-the-top popular food culture and obsession in Canada, but just like anything that becomes too trendy,...