The March 2015 Eater Montreal Heatmap welcomes a modest three new restaurants to the fold in Downtown Montreal and the Plateau. A bumper crop of new projects are slated for April, May and June–brace for that.
Time Supper Club impresarios recently went to considerable lengths and costs to remake a 19th century building in Old Montreal. The result? A new kind of swank for Place Jacques Cartier. Principal Steve (Stevie B.) Benhamron: "We have four elements in mind: a dining room, the bar, the salon and the terrasse. It's a layered effect." The menu from chef Jason Bivall is described as "French American gastronomy." Just so you know what to expect, this is a video of Harlow's launch party.
This sleek reboot of Phillips Lounge in Downtown Montreal features a signature East Asia-meets-South America menu from Antonio Park. Partners include Marco Benattar (Flyjin), Nic Urli (Flyjin, Hà), Alex Besnard (Le Confessional, Apt. 200, Rachel Rachel) and Patrick Hétu (A5 Management). Olivier Vigneault (Yuzu in Quebec City, Park, Kaizen) is in as chef.
The backstory to chef Antonio Park's Park-adjacent carne-heavy parrilla in Westmount is well-circulated by now: "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." The restaurant's first review, from Gazette critic Lesley Chesterman, was a rave.
Mimi la Nuit, a "petite boîte de nuit" from architect Michel Lemieux, Edward Zaki and Simple Plan member Jeff Stinco (Mangiafoco, Le Shinji, Laurea, Lorbeer, Drinkerie), features talented chef Eloi Dion, who won raves at Van Horne. Most notably, open Wednesday to Saturday until 3 a.m.
When this elite pusher of Singaporean street food unveiled its new digs in Saint-Henri on January 4, industry folk flocked. It's rare these days to feel confident about a new restaurant's long-term ability to weather Montreal's storms but brothers Alex and Matt Winnicki seem to have hit on the formula. Photo credit: mtlbeanstalk
When Blackstrap BBQ, that skilled practitioner of smoked meats, opens a burrito restaurant, you make a beeline for Saint-Henri. A recent review in the Gazette will only make this place more popular.
Brasserie Harricana is an homage to a bygone tavern in Amos, Quebec, that fell victim to a massive inferno in 2013. Marie-Pier Veilleux, a partner in the reborn microbrewery, grew up in the original Brasserie Harricana in Abitibi, which her family founded in 1975 and operated for twelve years. Master brewer Mathieu Garceau-Tremblay explains that the partners chose to open on Jean-Talon Ouest partly because they live in the area. The space has considerable production on-site, courtesy Garceau-Tremblay, who partners with a microbiologist in what he calls "a very scientific approach." Of Brasserie Harricana's 40 plus beer taps, ten are house labels. The pub grub menu (and lunch buffet) offers crowd pleasers like beer can chicken, Caesar salad and lasagna. The outfit released its inaugural brew in early March.
The reboot of Racines by the MTL Cuisine group features sfizi, pasta, salumi plates and, natch, a full lineup of homemade pizza and foccacia. For dessert, there's s'mores pizza. Instagram photo: nolanapizzeria
Propelled by the likes of Chinoiseries & Dumplings and Sammi et Soupe, dumplings are enjoying a moment in Montreal. Trilogie is a new player in Parc-Ex with enthusiastic media and blogosphere buzz. The upper Saint-Laurent restaurant is a family affair. Sisters Anita and Amy Feng manage the place; aunts execute the dumpling-laden menu and mom and dad, who own a grocery store in Chinatown, help stock the kitchen.
The food truck that gave Montreal ploye—a.k.a. New Brunswick or Brayon-style buckwheat pancakes—now has a brick-and-mortar snack bar in the Plateau. Owners Marc Landry, Josée-Ann Landry and Lisa-Marie Veillette call the 32-seater a "simple yet granny-infused comfortable space." Early reviews have been overwhelmingly positive.
This tapas, wine and cocktail bar inside avant-garde performance space Usine C is a joint effort from wine agency Les Contrebandiers, Made With Love cocktail champion Romain Cavelier (Henri Saint-Henri) and Spanish and Catalan chef Luis León Tigretón.
The bygone and beloved La Porte has made way for, what else, an izakaya. It will be fun to see how Kabocha stacks up to the likes of Kinoya, Ichi Go Ichie E, Saka-Ba and Ramen Ya.
Meet the Plateau's newest bar à vin, from Laurent Farre and Alain Rochard, the duo that gave the 'hood the bygone and beloved Le Continental. Expect to see some wines from Rochard's Vignoble du Loup Blanc. Son Julien is in charge of the kitchen, which will oversee a menu of "Mediterranean, Cuban and New Orleans cuisine with local, organic ingredients."
With MKT, Avicor Construction honchos Rodi Callegari, Frank Varano and Aldo Vicenzo have given the former Vinizza Osteria Enoteca a face-lift. Ex-Ferreira Café chef Marino Tavares is in the kitchen at the reborn red sauce restaurant.
The latest vendor of karaage, ramen and sake bombs, in the long-vacant Primadonna, comes from principals Chung Ming Leung, I-Kun Lu, Man Cheng Lu and Ching Yang Lo. A source close to the project tells Eater that staff includes former employees of Imadake.
Time Supper Club impresarios recently went to considerable lengths and costs to remake a 19th century building in Old Montreal. The result? A new kind of swank for Place Jacques Cartier. Principal Steve (Stevie B.) Benhamron: "We have four elements in mind: a dining room, the bar, the salon and the terrasse. It's a layered effect." The menu from chef Jason Bivall is described as "French American gastronomy." Just so you know what to expect, this is a video of Harlow's launch party.
This sleek reboot of Phillips Lounge in Downtown Montreal features a signature East Asia-meets-South America menu from Antonio Park. Partners include Marco Benattar (Flyjin), Nic Urli (Flyjin, Hà), Alex Besnard (Le Confessional, Apt. 200, Rachel Rachel) and Patrick Hétu (A5 Management). Olivier Vigneault (Yuzu in Quebec City, Park, Kaizen) is in as chef.
The backstory to chef Antonio Park's Park-adjacent carne-heavy parrilla in Westmount is well-circulated by now: "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." The restaurant's first review, from Gazette critic Lesley Chesterman, was a rave.
Mimi la Nuit, a "petite boîte de nuit" from architect Michel Lemieux, Edward Zaki and Simple Plan member Jeff Stinco (Mangiafoco, Le Shinji, Laurea, Lorbeer, Drinkerie), features talented chef Eloi Dion, who won raves at Van Horne. Most notably, open Wednesday to Saturday until 3 a.m.
When this elite pusher of Singaporean street food unveiled its new digs in Saint-Henri on January 4, industry folk flocked. It's rare these days to feel confident about a new restaurant's long-term ability to weather Montreal's storms but brothers Alex and Matt Winnicki seem to have hit on the formula. Photo credit: mtlbeanstalk
When Blackstrap BBQ, that skilled practitioner of smoked meats, opens a burrito restaurant, you make a beeline for Saint-Henri. A recent review in the Gazette will only make this place more popular.
Brasserie Harricana is an homage to a bygone tavern in Amos, Quebec, that fell victim to a massive inferno in 2013. Marie-Pier Veilleux, a partner in the reborn microbrewery, grew up in the original Brasserie Harricana in Abitibi, which her family founded in 1975 and operated for twelve years. Master brewer Mathieu Garceau-Tremblay explains that the partners chose to open on Jean-Talon Ouest partly because they live in the area. The space has considerable production on-site, courtesy Garceau-Tremblay, who partners with a microbiologist in what he calls "a very scientific approach." Of Brasserie Harricana's 40 plus beer taps, ten are house labels. The pub grub menu (and lunch buffet) offers crowd pleasers like beer can chicken, Caesar salad and lasagna. The outfit released its inaugural brew in early March.
The reboot of Racines by the MTL Cuisine group features sfizi, pasta, salumi plates and, natch, a full lineup of homemade pizza and foccacia. For dessert, there's s'mores pizza. Instagram photo: nolanapizzeria
Propelled by the likes of Chinoiseries & Dumplings and Sammi et Soupe, dumplings are enjoying a moment in Montreal. Trilogie is a new player in Parc-Ex with enthusiastic media and blogosphere buzz. The upper Saint-Laurent restaurant is a family affair. Sisters Anita and Amy Feng manage the place; aunts execute the dumpling-laden menu and mom and dad, who own a grocery store in Chinatown, help stock the kitchen.
The food truck that gave Montreal ploye—a.k.a. New Brunswick or Brayon-style buckwheat pancakes—now has a brick-and-mortar snack bar in the Plateau. Owners Marc Landry, Josée-Ann Landry and Lisa-Marie Veillette call the 32-seater a "simple yet granny-infused comfortable space." Early reviews have been overwhelmingly positive.
This tapas, wine and cocktail bar inside avant-garde performance space Usine C is a joint effort from wine agency Les Contrebandiers, Made With Love cocktail champion Romain Cavelier (Henri Saint-Henri) and Spanish and Catalan chef Luis León Tigretón.
The bygone and beloved La Porte has made way for, what else, an izakaya. It will be fun to see how Kabocha stacks up to the likes of Kinoya, Ichi Go Ichie E, Saka-Ba and Ramen Ya.
Meet the Plateau's newest bar à vin, from Laurent Farre and Alain Rochard, the duo that gave the 'hood the bygone and beloved Le Continental. Expect to see some wines from Rochard's Vignoble du Loup Blanc. Son Julien is in charge of the kitchen, which will oversee a menu of "Mediterranean, Cuban and New Orleans cuisine with local, organic ingredients."
With MKT, Avicor Construction honchos Rodi Callegari, Frank Varano and Aldo Vicenzo have given the former Vinizza Osteria Enoteca a face-lift. Ex-Ferreira Café chef Marino Tavares is in the kitchen at the reborn red sauce restaurant.
The latest vendor of karaage, ramen and sake bombs, in the long-vacant Primadonna, comes from principals Chung Ming Leung, I-Kun Lu, Man Cheng Lu and Ching Yang Lo. A source close to the project tells Eater that staff includes former employees of Imadake.
:format(webp)/cdn.vox-cdn.com/uploads/chorus_image/image/45823272/trilogiehmap.0.0.jpg)
:format(webp):no_upscale()/cdn.vox-cdn.com/uploads/chorus_image/image/62459513/hmharlow.0.0.0.0.0.jpg)
:format(webp):no_upscale()/cdn.vox-cdn.com/uploads/chorus_image/image/62459514/hmjatoba.0.0.0.0.0.jpg)
:format(webp)/cdn.vox-cdn.com/uploads/chorus_image/image/57976641/helicoptere.20.jpeg)
:format(webp)/cdn.vox-cdn.com/uploads/chorus_image/image/58124933/58d285888a6d91594b2b9b0f_Lemeac_Terrasse_Ete_Large.8.jpg)
:format(webp):no_upscale()/cdn.vox-cdn.com/uploads/chorus_image/image/62459515/hmlavan.0.0.0.0.0.jpg)
:format(webp):no_upscale()/cdn.vox-cdn.com/uploads/chorus_image/image/62459516/hmmimi.0.0.0.0.0.jpg)
:format(webp):no_upscale()/cdn.vox-cdn.com/uploads/chorus_image/image/62459517/hmsatay.0.0.0.0.0.jpg)
:format(webp):no_upscale()/cdn.vox-cdn.com/uploads/chorus_image/image/62459518/hmtejano.0.0.0.0.0.jpg)
:format(webp)/cdn.vox-cdn.com/uploads/chorus_image/image/59431741/Screen_Shot_2019_04_25_at_4.36.17_PM.7.png)
:format(webp):no_upscale()/cdn.vox-cdn.com/uploads/chorus_image/image/62459519/brassharrsign.0.0.0.0.jpg)
:format(webp)/cdn.vox-cdn.com/uploads/chorus_image/image/60258715/283111406_2580113495456931_374264747511669046_n.19.jpeg)
:format(webp)/cdn.vox-cdn.com/uploads/chorus_image/image/62248925/22310252_1844438412535929_1280450035843799877_n.0.jpg)
:format(webp):no_upscale()/cdn.vox-cdn.com/uploads/chorus_image/image/62459520/hmnolana.0.0.0.0.jpg)
:format(webp):no_upscale()/cdn.vox-cdn.com/uploads/chorus_image/image/62459521/hmtrilogie.0.0.0.0.jpg)
:format(webp):no_upscale()/cdn.vox-cdn.com/uploads/chorus_image/image/62459522/landryhm.0.0.0.0.jpg)
:format(webp):no_upscale()/cdn.vox-cdn.com/uploads/chorus_image/image/62459523/usinecwinebar.0.0.0.0.jpg)
:format(webp):no_upscale()/cdn.vox-cdn.com/uploads/chorus_image/image/62459524/kabochaopen.0.0.0.0.jpg)
:format(webp):no_upscale()/cdn.vox-cdn.com/uploads/chorus_image/image/62459525/rougegorgehm.0.0.0.jpg)
:format(webp)/cdn.vox-cdn.com/uploads/chorus_image/image/62675002/IMG_0014.6.jpeg)
:format(webp):no_upscale()/cdn.vox-cdn.com/uploads/chorus_image/image/62459526/marinotavares.0.0.0.jpg)
:format(webp):no_upscale()/cdn.vox-cdn.com/uploads/chorus_image/image/62459527/sumidojo.0.0.0.jpg)