The most engaged chef in Montreal has another hit on his hands to complement omakase mecca Park. Lavanderia, where chefs Takeshi Horinoue and Paul Posada helm the kitchen, is very different from Antonio Park's flagship nigiri nosh-house, of course. The formula here is meat, for the most part, and a lot of it; done asado-style in homage to Park's childhood in South America. Prime cuts of premium proteins, from unprecedented Kobe beef to homemade green chorizo to fish, are grilled over imported Argentine charcoal and Japanese binchotan charcoal. As good as they are, don't fill up on sides here; the parrillada completa is a beast.
Of his second restaurant, the Chopped Canada judge remarked: "My parents used to have a laundry business in South America. Remember stonewashed jeans in the 1980s? They made those. This was in Argentina, Paraguay and Brazil. They had many employees and made like 80,000 washes a day for Lee and Wrangler. So Lavanderia will be an ode to my childhood."
