With his first restaurant opening nearly 20 years ago, it’s hard to imagine being able to keep a passion for souvlaki burning for that long, but if anybody can do it, George can. When I asked him for the secret of his success, he told me that destiny and passion were the branches that grew from his tree.

Or something like that anyway.

It was all kind of a blur. Our food had arrived and I was in the middle of trying to look cool as I photographed my supper. Ignoring the sideways glances of the people at the table next to us. Then, suddenly, my wife pointed out that the man standing in the corner, putting on his coat was THE George. So I abruptly stopped him as he was walking toward the door and blurted out something about writing a review for a blog (there’s got to be a better way to describe Midnight Poutine) and asked if he had time to answer a few questions. Questions I had not prepared in advance, and so the first thing I thought to ask was the cliché, “What’s the secret of your success?” By the time he finished his answer I had missed most of what he said while fumbling for my note pad. I deserve a raise. Or a hat. Yes, I would like a Midnight Poutine hat please.

So I may not really understand what makes the man tick, but I do understand that he makes damn good souvlaki. This is a known fact throughout Montreal, and there’s little need for me to go into many details about it here. Sufficed to say that his thick and chewy pita bread, and his rich, creamy tzatziki sauce put Souvlaki George at the top of Montreal’s list of fast food favourites. Stick with the basics when ordering and you’re guaranteed a cheap and tasty meal.

Souvlaki George:

Plus three more opening soon in Verdun, Laval, and Lasalle.