Moishes has given us a few behind-the-scenes clips in honour of the Main steakhouse's 75th anniversary. The Monte Carlo potato in focus, for one, and a profile of a longtime valet attendant. This look at how the restaurant's famous sours are made, however, is just the best. Fun fact spoiler: every Moishes pickle starts off as a bona fide Quebec cucumber.
How Cukes Become Moishes Pickles
by Ian Harrison