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‘Addictive Sauce’ at Ikanos; ‘Chicken-Skin Crumble’ at Cadet

What the critics are saying this week

cadet
Cadet
Cadet

While Greek restaurant Ikanos has been open in Old Montreal for some time, critic Lorraine Carpenter takes a look at the late night offerings in a review for Cult. From 10:00 p.m. to midnight, the restaurant offers four courses for $25, so Carpenter dives in.

The writer pretty much enjoys everything she samples. The bread is “fluffy,” the sauce with the zucchini chips is “addictive,” the mushroom ravioli strikes a “perfect balance of flavours and textures,” sea bass is a can’t-miss, and the scallops topped with foie gras terrine are “decadent and delicate.” Carpenter closes the review with “This glamorous Old Montreal outpost for fine Greek cuisine is highly recommended.”

In the Montreal Gazette, Lesley Chesterman stops by wine bar Cadet for inspection. “The food is cheffy, but not egregiously so. Alas, there were a few misses, but the hits were major, and the plates arrived without delay despite the crowds on this busy Tuesday night,” explains Chesterman

At Cadet, fried mushrooms are “[n]othing earth-shattering, but pleasant nonetheless.” She couldn’t get enough of the cooked radishes with “chicken-skin crumble.” The two best dishes are broccoli with labneh, pistachios and spätzle and peas with fried lardons, mint, and Asiago cheese.

There are a few misses and Chesterman concludes, “ No doubt it’s a great addition to this neighbourhood, yet Cadet’s not quite there yet. Considering the humble and talented duo behind this enterprise, though, I’m sure that when the tents come down and the crowds thin out, this cool new wine bar will eventually wow us as much as the mother ship a few doors away.”

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