Every time I step into club Cherry, it is like stepping back in time 15 years ago (Montreal). The club oozes sexiness in every dark corner, and the eclectic characters that venture here, are every bit a part of the show. Cherry is a one-of-a-kind club which draws the best DJs, wildest dancers, and nice people turned naughty. After consuming a few Vodka "Hypes", you will feel like in you are in an establishment from outer space... The club is every bit as unusual and creative as it's elusive Owner Nelson. Cherry delight anyone?

Too much of a good thing? Recently dined for the second time (through no fault of my own) at this fairly new spot with a group of 15-17 diners for a Bday dinner. My first visit was with a considerably smaller group (4). The place is just stunning, the architecture is reminiscent of what you would find on a Greek island. However, the layout is a bit confusing (bar far from dining area, lounge/drinks/appetizer tables are smack dab in the middle of the space (very large space) and the dining area is adjacent to an open kitchen where you can see the chef and his team at work - this is a plus). Unusual yet beautiful. The food was well prepared, the grilled items were done to perfection (you can taste the grilled/smoked flavour that only a well prepared grill and flames can provide). We were persuaded by the waitress to go for a mix of plates to share with the entire table. Well, not sure this was the best idea; some dishes never migrated down the table and because the same sampling was not offered on both ends of the table, not everyone got a taste of all the dishes offered (value wise, it would probably have worked out best with a small group of 4-6 people max, 15-17 people was just too large for everyone to share and everyone to walk away feeling like they got their money's worth). On my most recent visit, most of the staff was attentive but one waiter was downright uncaring; I sat for twenty minutes watching a waiter serve everyone around me and never once asking me if I needed something to drink. When a couple of members from my party arrived, he rushed over and asked them if they wanted a drink and still didn't make eye contact...hmmm The whole place reeks of look-at-us-aren't-we-cool, something I truly dislike in my dining establishment. To truly be cool, you cannot advertise yourself as such, you must work hard to be elevated to that rank. The wait staff look like androids from another planet all clad in the same budget fashion masquerading as stylish outfits making a departure from simple black and white staff uniform (and dare I say it, yes, I dare, awful beige, rounded toe pumps for many of the waitresses), the manager pacing the floors with his hands clasped behind his back, the chef making regular excursions out of the kitchen area to meet and greet...all of it is a bit too much. Fine dining and long lasting business is not built on the pages of Vogue but rather by providing your guests with outstanding food in great surroundings with great service. They would do well to remember that fashion comes and goes but flair (as opposed to in your face style) and great service are the things that keep a restaurant alive and keep patrons coming back for more.