Le Journal de Montréal critic Thierry Daraize gets positively hyperbolic about the new Thursday's. When it comes to chef Jean-François Vachon's food, Daraize loves it all: "Maintenant, le plat de la soirée, un plat pas 4, pas 5, mais 6 étoiles. Je pense sincèrement que cette réalisation fera date, les clients vont se précipiter pour le manger. Calmar préparé à la carbonara comme chez Thoumieux à Paris. Jean-François Piège, le chef parisien, a mis au point une recette magique, reconduite avec maestria par Vachon. Rarement ai-je dégusté un plat aussi délicat. Une folie!" [Le Journal de Montréal]
Jean-Philippe Tastet uses more measured language in his review of La table des gourmets in Val-David, from the ex-proprietors of La Porte. A strong recommend: "Sans doute lasse de devoir nettoyer à grande eau leur devant de porte tous les matins, la famille Rouyé a plié bagage et installé ses casseroles à Val-David. Et quelles casseroles! Du grand luxe, de la haute voltige, de la gastronomie comme on l'aime." [Le Devoir]
Recent Griffintown newcomer Industria Brasserie Italienne nets 2.5 stars from Lesley Chesterman. The Gazette critic warns that some older diners may not enjoy the ambience but finds few faults with the lineup of pizzas and pastas from Sergio Mattoscio and company: "The pizzas were excellent. A classic pepperoni was made simply with fresh tomatoes, a half-dozen thin slices of spicy salami and fresh mozzarella. I liked the tanginess of the toppings, but the thin and chewy crust is what really won me over. The second pizza, 'freschezza,' was topped with cherry tomatoes, prosciutto, arugula and Parmesan shavings. What impressed me, while nibbling my way through this pizza, was how perfectly seasoned it was, and the high quality of ingredients used for the toppings. Again, that chewy crust was simply magnificent." [Gazette]
Ariane Krol writes that Korean restaurant Kantapia in N.D.G. merits a return visit: "Je ne suis donc pas en train de vous dire que Kantapia est le meilleur coréen à Montréal, ni même le plus puriste. Mais si vous avez envie d'un endroit jeune et pas du tout folklorique où l'on peut manger des préparations savoureuses à prix très abordables, voilà une petite cantine qui vaut le détour." [La Presse]
Over in the Plateau, Sarah Musgrave calls T&T Tacos & Tortas a "fair to good bet." Easy-to-quaff cocktails aside, the restaurant may want to expand beyond tacos and tortas, writes the critic: "There's little else on the menu, and while I appreciate the direct, keep-it-traditional approach, I would love to see a modern touch like a salad, corn on the cob, or something else from the vast kingdom vegetalia on the menu. If there were even guac, they would sell a lot of it, just saying. There's some more work to be done to cement T&T's identity somewhere between old-school and new-generation Mexican. But all in all, those drinks should smooth out some of the bumps in the road as it finds its place." [Gazette]
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