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There may be some local laws which insist that owners have their dogs on a lead that all times. The cats normally run away he said (as reported by The Independent newspaper).Īs I understand it, the general law in the UK is that dogs must be under control at all times in public places. He was clearly very upset and he told that his dog does not like cats. The police dog handler did talk to Shirley Anthony after the incident and apologised. If only he had put a lead on him, my cat would still be here.” – Shirely Anthony, Spangle’s owner

When the policeman called him back he dropped him. It was shaking Spangle around in its mouth and left puncture marks all over his body. He chased Spangle and mauled him leaving him with many bleeding wounds all over his body. One of the handlers let his dog of the lead to allow him/her to go to the toilet. They remained there to search for other suspects. The police had tasered and arrested a man in a dispute near Shirley Anthony’s home. So how did it happen? It must be an act of carelessness. The police paid the £8,000 veterinary bill. in St-Henri, the 40-seat restaurant will sport an additional 30-seat terrasse outside.ĩ Tail Fox is slated to open mid-August at 3401 Notre-Dame Street West.Spangle after treatment. Taking over the space that once housed SudWest Gyros & Co. On the cocktail side, the chefs have put together a selection to be served on tap and made with fruits and vegetables used elsewhere in the restaurant to minimize the restaurant’s waste. The menu features soy-marinated capellini served with Matane shrimp and perilla, beef tartare with seaweed crostini, and charcuterie plates of house pickles, ssamjang (a Korean dipping sauce) and pig’s head terrine and trotter torchon taking cues from Korean pyeonyuk.Īll of this will be able to be washed down with a wine list of mostly organic Quebec reds and whites, as well as soju and sake. Now we know techniques and flavours from cuisines like Italian and French and can mix them together ,” Lee says. The chefs’ dishes can be thought of in three categories: One features spins on traditional dishes commonly found in Montreal like galbi-gui (short ribs) or koji-marinated tonkatsu with lemon salt another seeks to introduce the city to lesser-known Korean dishes such as gyeranjjim (Korean steamed eggs served with a nori-anchovy broth) or traditional salt-cured, charcoal-grilled sea bass the third includes Korean takes on crowd-pleasing European bistro dishes. “It’s great food, but we don’t believe it gives people enough of an idea of what Korean food can be.” “A lot of the Korean food in Montreal is quite typical or traditional with dishes like bibimbap or bulgogi,” Lee explains. Those meetings resulted in a seasonally shifting, Korean tapas-style menu made up of plates they hope will broaden Montrealers’ horizons when it comes to Korean specialties, flavours, and techniques.

“During the pandemic, we had a lot of time to plan together, meeting two to four times a week to share ideas.” Sarah Cirurso/9 Tail Fox

We started with the idea to do a place that specialized in tonkatsu, but that started to evolve,” Joun says. “Lee and I always wanted to open a restaurant together. While Joun went on to accrue experience in French cuisine from addresses like Pullman, Maison Boulud, and Pastel, Lee spent time as a sous-chef at Cadet.ĭuring the pandemic, they reconnected at Japanese restaurant Bar Otto and that’s where plans for 9 Tail Fox began to take shape, with the launch of pop-up dinners to test the concept. The menu combines their Korean culture with techniques and cuisines from their tenures at lauded local restaurants.īoth born and raised in Korea, chefs Jongwook Lee and WonGoo Joun originally met as cooks at Plateau restaurant Big in Japan, crossing paths intermittently as their careers developed. By next month, 9 Tail Fox looks to bring a new dimension to Montreal’s Korean food offering with what its chefs are calling the city’s “ first ever Korean tapas-style” approach.