Eater Montreal - Get the Scoop on Every New Montreal RestaurantThe Montreal Restaurant, Bar, and Nightlife Bloghttps://cdn.vox-cdn.com/community_logos/52682/favicon-32x32.png2016-12-20T12:30:02-05:00http://montreal.eater.com/rss/stream/66701182016-12-20T12:30:02-05:002016-12-20T12:30:02-05:00Ex-Queue de Cheval Team To Get Casual in Griffintown
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<figcaption>Mauvais Garçons</figcaption>
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<p>Mauvais Garçons is hoping to elevate the basics</p> <p id="va6N7C">It might be tougher to open a restaurant on Notre-Dame Street now, but restaurants are still headed to Griffintown.</p>
<p id="K8OE6x"><strong>Mauvais Garçons </strong>is set to arrive there any day now: a small plates spot from former <strong>Queue de Cheval </strong>executive chef Robert Goldberg, in conjunction with two other former staff at Peter Morentzos’ restaurant: Adam Bruno and Jason Monk. It’ll be in a canal-adjacent <a href="http://montreal.eater.com/2015/10/21/9582558/cafe-lucci-griffintown-montreal">William Street space where Café Lucci lived</a> up until a few months ago.</p>
<p id="quzOcR">The crew might be coming from a higher-end restaurant, but Stéphanie Poitras, who is working closely with the three partners, says not to expect a copious amount of dollar signs.</p>
<p id="BZq58l">“People expect them to open this super pretentious, gouging type place, but they’re opening something super casual, comfort food style.”</p>
<p id="q1Kdoi">On the menu: “tapas style smaller plates that are super affordable, everything is pretty much under $20.” </p>
<p id="9RBgBP">Specifically, Poitras says plates include an 1855 sirloin steak with chimichurri, cured duck magret with foie gras terrine, house-made pasta, and a surf and turf mac and cheese with lobster and pork belly. On the non-meaty side there’s beet sliders with halloumi, and a winter panzanella salad, among others. </p>
<p id="gcSHXv">“Instead of going into amazing ingredients you’ve never heard before, they’re going back to the basics and elevating them.”</p>
<p id="3SpI0F">It’ll be accompanied by a wine program put together by a sommelier who worked on the wine list Joēl Robuchon’s Montreal Atelier.</p>
<p id="lUYnQU">The space — an industrial building which had a bright, cafe feel with Lucci, has been overhauled to fit a sleeker, night-hours venture — Poitras says that design Gail Rodgers, who usually works primarily with home design (specifically, celebrity homes), took to the space.</p>
<p id="KJtEMf">“The theme is copper coloured, a lot of black, a lot of gray, the bar is in a nice black and copper tile — it’s a little industrial but still eclectic.”</p>
<p id="KuBjpl">The restaurant’s final pieces are coming together this week, and given the impending holidays, that puts the exact (soft) opening date a little up in the air — so keep an eye on Mauvais Garçons’ <a href="https://www.facebook.com/restomauvaisgarcons/?fref=ts">social media</a>.</p>
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<a href="http://montreal.eater.com/2015/10/21/9582558/cafe-lucci-griffintown-montreal">Just Look at Lucci, a Lovely New Griffintown Café</a> [EMTL]</li>
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<a href="https://www.facebook.com/restomauvaisgarcons/?fref=ts">Mauvais Garçons</a> [Facebook]</li>
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https://montreal.eater.com/2016/12/20/14017792/mauvais-garcons-restaurant-griffintown-queue-de-chevalTim Forster2016-12-19T14:13:18-05:002016-12-19T14:13:18-05:00New Laval Restaurant Draws From A Portlandia Sketch, And Other Intel
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<figcaption>A farm-to-table restaurant on sketch show Portlandia | IFC</figcaption>
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<p>Plus, a new grocery spot from Le Comptoir</p> <p id="l5WcWd"><em>LAVAL — </em>With certain Montreal neighbourhoods becoming saturated with eateries, could the next big restaurant zone be in Laval? Probably not, but <a href="http://www.lapresse.ca/vivre/gourmand/restaurants/201612/12/01-5050580-restaurant-oregon-loregon-facon-laval.php">La Presse reports on one promising spot</a> to have opened up in the city’s Sainte-Rose area. Its name is <strong>Oregon </strong>and it’s fittingly inspired by various food-oriented aspects of the west coast state. It’s the project of five young restaurateurs, including chef Jean-Francois Perron (formerly of wine bar Accords). Speaking to Iris Gagnon-Paradis, one of the owners cites the Oregon Valley’s natural wines and Portland’s street food scene as inspirations. The restaurant has a farm to table ethos, which is hardly uncommon, but between that and the clear interest in the west coast food hub, it does come close to territory covered by sketches in the <a href="https://www.youtube.com/watch?v=ErRHJlE4PGI">comedy series Portlandia</a>. Oregon is open Wednesday to Sunday nights — check out the menu below. </p>
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<p>Voici un aperçu de notre menu.
À noter que le menu est sujet à des changements.
N'hésitez pas à nous appeler pour toute information supplémentaire ou pour une réservation au 579-641-1414</p>Posted by <a href="https://www.facebook.com/oregonrestaurant/">Restaurant Oregon</a> on <a href="https://www.facebook.com/oregonrestaurant/posts/432352587153901:0">Monday, December 5, 2016</a>
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<p id="z8nVRz"><em>PLATEAU — </em>Portuguese newcomer (but <a href="http://montreal.eater.com/2016/11/29/13771002/aldea-restaurant-opening-plateau-portuguese-cuisine">with decades of family experience</a>) <strong>Aldea </strong>is now open on St-Laurent, serving warming Portuguese classics from Tuesday to Sunday for lunch, and Tuesday to Saturday for dinner — that includes these cod croquettes, below.</p>
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<p>On se prépare tranquillement à vous recevoir ! Voici nos fameuses croquettes de morue #restaurantaldea</p>Posted by <a href="https://www.facebook.com/AldeaMTL/">Restaurant Aldea</a> on <a href="https://www.facebook.com/AldeaMTL/posts/1827534810794779:0">Friday, December 9, 2016</a>
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<p id="l0agRH"><em>VILLERAY — </em>Swanky Plateau charcuterie and natural wine spot <strong>Le Comptoir </strong>now has its own gourmet grocery store — sort of. <a href="https://www.facebook.com/saintececileepicerie/">The Sainte-Cécile Épicerie</a> is now open on de Castelnau, selling charcuterie and various gourmandises, as well as house-made soups and sandwiches. It’s a partnership between Le Comptoir chef and owner Ségué Lepage, and Adèle Prud’homme of prêt-à-manger delivery service Adèle Super Épicerie.</p>
<p id="Ht2SpV"><em>PETITE-PATRIE — </em>Supreme being on Montreal’s jams and preserves scene <strong>Camilla Wynne </strong>is leaving town, meaning her company, <a href="http://preservationsociety.ca/">the Preservation Society</a>, is in effect closing its doors. The St-Laurent Boulevard workshop is still open for its regular Wednesday to Friday hours at least through this week; Wynne notes that she’ll be back in Montreal from time to time to host preserving classes and the like.</p>
<p id="350kZ9"><em>OLD MONTREAL — </em>Modern Mediterranean restaurant <strong>Ikanos </strong>has taken a new approach to degustation menus in its new set menu set-up. It’s akin to a flexi-tasting menu, where customers talk the menu over with a server, meaning the dishes can vary and the exact menu is tailored to eaters’ wants, needs, loves, and so on. </p>
<p id="B3PHlH"><em>THE MEDIA — </em>While <strong>L’Atelier de Joël Robuchon </strong>may have opened almost two weeks ago, various media outlets got around to debating <a href="http://montreal.eater.com/2016/12/7/13875988/joel-robuchon-atelier-montreal-opening-december-expensive">the worth of the Montreal Casino-based high end restaurant</a> only last week. <a href="http://www.ledevoir.com/societe/actualites-en-societe/486914/casino-de-montreal-le-choix-d-un-etablissement-francais-indigne-les-restaurateurs">Le Devoir kicked it off,</a> with a news piece about restaurateurs’ reactions (i.e. that many were “scandalized” by the choice of Robuchon), featuring one of many repetitions of Joe Beef owner Dave McMillan’s description of L’Atelier as “McDonald’s de luxe”. Journal de Montréal columnist Sophie Durocher <a href="http://www.journaldemontreal.com/2016/12/14/pourquoi-le-quebec-a-peur-du-luxe">then took the torch</a>, arguing that the ambivalence towards Robuchon means that Quebecers were scared of luxury and/or expensive things. On Friday, the Gazette had a double-whammy: <a href="http://montrealgazette.com/business/casino-stands-behind-decision-to-hire-superstar-chef-joel-robuchon">an article reporting that</a> the government agency behind the restaurant, Loto-Québec, stood behind their choice of Robuchon. The Gazette also ran a debate of-sorts between critic of the venture Lesley Chesterman, and Atelier proponent Kevin Tierney, <a href="http://montrealgazette.com/business/pro-and-con-latelier-de-joel-robuchon-at-casino-de-montreal?__lsa=403f-4829">arguing over its merits</a>. And now it all seems to have spun off into general hand-wringing about the state of the industry, <a href="https://www.thestar.com/news/canada/2016/12/18/montreals-great-debate-over-the-role-government-should-play-in-the-restaurant-industry.html">as a widely-published Canadian Press story</a> featured Montreal restaurateurs suggesting that Quebec’s restaurant industry should have more regulation — possibly a “be careful what you wish for” situation in this province. </p>
<ul>
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<a href="http://www.lapresse.ca/vivre/gourmand/restaurants/201612/12/01-5050580-restaurant-oregon-loregon-facon-laval.php">Restaurant Oregon: l'Oregon, façon Laval</a> [La Presse]</li>
<li id="ihiRhg">
<a href="http://montreal.eater.com/2016/11/29/13771002/aldea-restaurant-opening-plateau-portuguese-cuisine">Aldea Wants To Add New Life To Plateau Portuguese</a> [EMTL]</li>
<li id="qwWtJK">
<a href="http://montreal.eater.com/2016/12/7/13875988/joel-robuchon-atelier-montreal-opening-december-expensive">Joël Robuchon’s Montreal Restaurant Opens With Very Expensive, Publicly Funded Cutlery</a> [EMTL]</li>
<li id="jdL4Mt">
<a href="http://www.ledevoir.com/societe/actualites-en-societe/486914/casino-de-montreal-le-choix-d-un-etablissement-francais-indigne-les-restaurateurs">Le choix du chef français Joël Robuchon au Casino indigne les restaurateurs</a> [Le Devoir]</li>
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<a href="http://www.journaldemontreal.com/2016/12/14/pourquoi-le-quebec-a-peur-du-luxe">Pourquoi le Québec a peur du luxe?</a> [Le Journal de Montréal]</li>
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<a href="http://montrealgazette.com/business/casino-stands-behind-decision-to-hire-superstar-chef-joel-robuchon">Casino stands behind decision to hire superstar chef Joël Robuchon</a> [Montreal Gazette]</li>
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<a href="http://montrealgazette.com/business/pro-and-con-latelier-de-joel-robuchon-at-casino-de-montreal?__lsa=403f-4829">The pros and cons of picking a celebrity chef like Robuchon over home-grown talent</a> [Montreal Gazette]</li>
<li id="o9PtkN">
<a href="http://www.journaldemontreal.com/2016/12/14/pourquoi-le-quebec-a-peur-du-luxe">Mo</a><a href="https://www.thestar.com/news/canada/2016/12/18/montreals-great-debate-over-the-role-government-should-play-in-the-restaurant-industry.html">ntreal’s great debate over the role government should play in the restaurant industry</a> [The Star]</li>
</ul>
https://montreal.eater.com/2016/12/19/14007498/laval-oregon-portland-aldea-epicerie-sainte-cecile-ikanos-joel-robuchonTim Forster2016-12-15T16:17:41-05:002016-12-15T16:17:41-05:00Dispatch Coffee’s Chrissy Durcak on Making The Effort to be Accessible to All Customers
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<figcaption>The construction of Dispatch’s ramp (Durcak not pictured) | <a href="https://www.facebook.com/dispatchcoffeemtl/">Dispatch Coffee</a></figcaption>
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<p>The third-wave coffee magnate built wheelchair accessibility into her new Plateau location</p> <p id="9LCe2T">Montreal’s third <strong>Dispatch Coffee</strong> location opened up on the Plateau in the last few weeks. It’s in a storefront that used to sell eyeglasses on the corner of St-Laurent and Duluth — and one <a href="http://montreal.eater.com/2015/4/22/8469895/dont-forget-to-tip-your-eater">Eater tipster</a> noticed what may seem like a minor change to the building, but one that could be significant for some Montrealers. </p>
<p id="VBtXwa">The step up to the door has been filled in, making a ramp. Inside, the main seating area at the back of the cafe is raised to look down on the coffee bar, and also has a ramp to access it.</p>
<p id="tsfj3r">Dispatch founder and owner Chrissy Durcak explains that from the outset, she wanted the new Plateau location to accommodate any customer. “When we design our spaces so we’re always thinking about who everyone is. So it was kind of a no-brainer to us to make sure that we could invite strollers and wheelchairs into our retail location.”</p>
<p id="jUSb0e">For Dispatch, it wasn’t a matter of simply adding the ramp as a token feel-good measure — it’s something that has a tangible effect on Durcak’s customer base.</p>
<p id="51Fhkq">“We had a customer send us a message shortly before the lead up to opening, and she commented on social media to ask if the space was going to be accessible. But in the first week we were in soft opening mode, and accessibility was the last thing on our list. She tried to come in the first week and the ramp wasn’t installed yet on the exterior. She said ’we tried to come and it was inconvenient,’” she recounts</p>
<p id="OjwtYx">“I found that to be a very touching interaction that transcends basic business level stuff. At the end of the day we’re just a cafe … creating a space for people to have a really nice moment in their day and that should be something that’s available to every citizen that lives in the city.”</p>
<p id="iiJvrg">Walk into the Plateau Dispatch location and ask the baristas about the ramp, and they all talk with a certain pride about it. They have a clear awareness of what it says about the cafe’s values: there’s a concerted effort to be open to everybody. </p>
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<cite><a href="https://www.facebook.com/dispatchcoffeemtl/">Dispatch Coffee</a></cite>
<figcaption>Inside Dispatch’s Plateau location</figcaption>
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<p id="bFeVOW">Durcak says she’s conscious that not all owners in the hospitality industry and beyond are thinking the same way (not to mention that given Montreal’s abundance of stairs, a non-ground level business might have major hurdles to accessibility).</p>
<p id="HRvlM4">“I think we need to be aware...that there’s a wide demographic of consumers and individuals who are not able bodied and this should be a baseline standard that all businesses are held accountable to.” </p>
<p id="N5Nit4">That said, making accessible spaces can be easier said than done: for the Plateau Dispatch, she says the cost could have been up to $1,200, but there’s no specific price tag since it was included by the contractor. Durcak is happy to pay for it though. </p>
<p id="DepOs5">“Of course we’re a small business, we have a small budget, our space is not 100% wheelchair certified, since we don’t have an automatic door that opens. But even with our small budget, there’s way to thoughtfully design our spaces to accommodate non-able bodied customers.” </p>
<p id="DL8fd8">There is also provincial government help available — the Quebec government allows the costs of ramps or automatic doors <a href="https://www.ophq.gouv.qc.ca/publications/cyberbulletins-de-loffice/express-o/volume-10-numero-5-automne-2016/mieux-comprendre/travaux-visant-laccessibilite-des-edifices-a-vocation-commerciale.html">to be deducted from taxes or revenues</a>. Durcak also highlights one much cheaper way to at least begin approaching the issue.</p>
<p id="xWEMzw">“What businesses can do that’s free is invite communication with their customers, and invite constructive comments and inform themselves about what the best practices are for building accessibility into their spaces — so they have informed answers to give to their customers who they might be alienating.”</p>
<p id="LuSg9A">But ultimately for Durcak it seems that making a space open to everyone shouldn’t be a burden, but something that a business owner would want to do.</p>
<p id="dPlmAs">“It makes all the difference in the sense that [non able-bodied people] can experience the same things, so they have the full liberty to explore and consume from whichever businesses they want. for a business to have the power to withhold from all citizens is unfortunate.”</p>
<p id="Th3X4T"><em>STATUS — </em><a href="http://dispatchcoffee.ca/">Dispatch Coffee</a> is open at 4021 St-Laurent from 7:30 a.m. to 7 p.m. weekdays, 8:30 a.m. to 7 p.m. Saturday and 8:30 a.m. to 6 p.m. Sunday.</p>
<ul>
<li id="2KxdKK">
<a href="https://www.ophq.gouv.qc.ca/publications/cyberbulletins-de-loffice/express-o/volume-10-numero-5-automne-2016/mieux-comprendre/travaux-visant-laccessibilite-des-edifices-a-vocation-commerciale.html">Travaux visant l’accessibilité des édifices à vocation commerciale : bien connaître les ressources disponibles</a> [OPHQ]</li>
<li id="MgKLPq">
<a href="http://ville.montreal.qc.ca/pls/portal/docs/page/d_social_fr/media/documents/Plan_Access_Univ_detaillee_Oct2015-6.pdf">Accessibilité Universelle: Plan d’Action 2015 - 2018</a> [Ville de Montréal]</li>
<li id="gqOgQu">
<a href="http://dispatchcoffee.ca/press">Dispatch Coffee</a> [Official]</li>
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https://montreal.eater.com/2016/12/15/13974860/dispatch-coffee-plateau-chrissy-durcak-wheelchair-accessibilityTim Forster2016-12-08T14:05:43-05:002016-12-08T14:05:43-05:00Neighbourhood Bistro Marconi Touches Down from ex-PDC Chef
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<figcaption>Randall Brodeur</figcaption>
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<p>Photos by Randall Brodeur</p> <p id="q6idT0">The new bistro from local-via-New York culinary power pair Mehdi Brunet-Benkritly (ex-<strong>Au Pied de Cochon</strong>) and partner Molly Superfine-Rivera (of Long Island City’s <strong>M. Wells Steakhouse</strong>) opens its doors in Mile Ex tonight.</p>
<p id="ljVZGn">Called <strong>Marconi</strong>, it’s been in the works since Brunet-Benkritly <a href="http://ny.eater.com/2015/4/29/8514849/executive-chef-mehdi-brunet-benkritly-is-out-at-fedora-and-bar-sardine">left his posts at New York’s Fedora and Bar Sardine</a> to return to Montreal back in 2015. </p>
<p id="rMOzEv">Speaking to Eater, Brunet-Benkritly discusses how he wants to make Marconi a neighbourhood spot, rather than a once-a-year destination restaurant. “We want people to come and hang out to create a lot of energy, we want to encourage snacking.”</p>
<p id="nTouMZ">On the small plates or snack front, the menu has vibes of back-country, farmland Quebec, but with solid glances elsewhere in the world. But all that comes with a clear interest in not overloading plates with obscene numbers of flavours. Dishes include a venison tartare with ricotta and chips, and beef tongue with apple, peanuts and a ginger vinaigrette. </p>
<p id="GpynTi">Brunet-Benkritly says he wants his ingredients to be “as seasonal as can be”, although without a fixation on in-season produce at all costs — especially for Canadian winter. These feelings of seasonality plus Québécois with a worldly outlook carry over to the larger plates: duck breast with wheat, apricot and molasses, or cod with potato, buccin whelk (a sea snail), and clam broth. </p>
<p id="ks7N3r">After a private test-run earlier in the week, Brunet-Benkritly is feeling good. “I haven’t seen many [trials] that were smooth like that.”</p>
<p id="7Fl6w0">On the beverage side, Superfine-Rivera took charge of cocktails, and is starting classic. “The sort of place you can have a proper boulevardier or martini,” Brunet-Benkritly describes it. But as the staff settle in, that will branch out more. The wine list was put together by Emilie Courtois (<strong>Pastaga</strong>, <strong>La Chronique</strong>), and features some natural wines (although not the whole list), accessibly priced.</p>
<p id="KxGF2r">The space is a converted storefront — and the Marconi crew have kept much of the original tiling and wooden floors, neatly executing the old wood feel Brunet-Benkritly <a href="http://montreal.eater.com/2016/11/3/13507252/ex-pied-de-cochon-chef-mehdi-brunet-benkritly-molly-superfine-rivera-marconi">previously said he wanted for the restaurant</a> — check it out below.</p>
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<p id="QQC1HK"><em>STATUS — </em>Marconi is open Wednesday to Sunday evenings at 45 Mozart Avenue West (corner of Clark), starting tonight (December 8). Reservations will be accepted after December 15. </p>
<ul>
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<a href="http://">Mehdi Brunet-Benkritly Leaves Fedora and Bar Sardine This Week to Move to Montreal</a> [ENY]</li>
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<a href="http://montreal.eater.com/2016/11/3/13507252/ex-pied-de-cochon-chef-mehdi-brunet-benkritly-molly-superfine-rivera-marconi">Ex-Pied de Cochon Chef to Open Mile Ex Bistro</a> [EMTL]</li>
</ul>
https://montreal.eater.com/2016/12/8/13885372/opening-marconi-restaurant-mehdi-brunet-benkritly-molly-superfine-riveraTim ForsterRandall Brodeur2016-12-07T16:34:59-05:002016-12-07T16:34:59-05:00Joël Robuchon’s Montreal Restaurant Opens With Very Expensive, Publicly Funded Cutlery [Updated]
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<figcaption>Executive chef Eric Gonzales (centre), Joël Robuchon (to Gonzales’ left) and team at Robuchon’s Casino de Montreal restaurant. | L’Atelier de Joël Robuchon Montréal</figcaption>
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<p>Flush those public dollars down, down, down</p> <p id="iJrRFt">The media are abuzz and the bloggers are fawning, as <a href="http://montreal.eater.com/2016/10/6/13187270/atelier-joel-robuchon-montreal-casino-december-opening">the long-awaited</a> Montreal edition of celebrity French chef and multi-millionnaire Joël Robuchon serves its first plates to the public tonight at the Montreal Casino. </p>
<p id="dwr3lW">As the <a href="http://montrealgazette.com/news/local-news/1207-city-robuchon?utm_source=dlvr.it&utm_medium=twitter&__lsa=403f-4829">Montreal Gazette reports</a>, the menu at <strong>L’Atelier Joël Robuchon Montréal</strong> is staying secret right up until tonight’s opening, but it’ll be small plates, and a meal with wine pairing should hit somewhere in the realm of $250 per person. That’s based on the prices at Robuchon’s other nine Ateliers around the world, most of which have received Michelin stars.</p>
<p id="jnKntF">Despite the restaurant not yet being open, some have already thrown reviews at it via Facebook, and mysteriously, L’Atelier’s social media team are only bothered by the one-star reviews, not the copious five-star ones.</p>
<div id="1zTnD8"><iframe src="https://www.facebook.com/plugins/comment_embed.php?href=https%3A%2F%2Fwww.facebook.com%2Ftristan.desjardins.125%2Factivity%2F10157809694735551%3Fcomment_id%3D10157810714730551&include_parent=false" width="560" height="181" style="border:none;overflow:hidden" scrolling="no" frameborder="0" allowtransparency="true"></iframe></div>
<p id="nPEUpL">Courtesy of <a href="https://www.infopresse.com/article/2016/12/6/le-menu-gastronomique-d-air-france-se-pose-a-montreal">an Air France promotion</a> (for whom Robuchon has designed in-flight menus) allowing people to order a Robuchon meal via delivery website Foodora, one of the restaurant’s possible plates is known — osetra caviar on aniseed-infused coral gelée. (The Air France promotion also offers a duck confit parmentier, and a mango “smoothness” on cranberries and rosé champagne, but those aren’t going to be at L’Atelier).</p>
<figure class="e-image">
<img alt=" " data-mask-text="false" src="https://cdn.vox-cdn.com/thumbor/DzUWGhKBErbyNPA1HK_hspHni9Y=/800x0/filters:no_upscale()/cdn.vox-cdn.com/uploads/chorus_asset/file/7389141/Slack%20for%20iOS%20Upload.jpg">
<cite>Whitney Filloon</cite>
<figcaption>Just one version of Robuchon’s duck parmentier</figcaption>
</figure>
<p id="FTdOHg">Robuchon’s restaurant is expensive for diners, sure, but it’s also expensive for the province of Quebec’s public purse. Casinos in Quebec are public property, run by government gambling agency Loto-Québec, who also fund and run on-site restaurants at casinos. So while Loto-Québec’s funding comes from gambling and the like, it is ultimately public money, just like the revenues of Quebec’s liquor corporation, the SAQ. </p>
<p id="Uy8T2i">And Loto-Québec has spared no expense — <a href="http://montreal.eater.com/2016/11/1/13490878/joel-robuchon-atelier-montreal-casino-loto-quebec-advertorials">advertising costs aside</a>, Eater’s sources have suggested that the pricetag for Bernadaud plates for the 57-seat restaurant was around $40,000 (and Bernadaud’s website says it doesn’t even <a href="https://www.bernardaud.com/fr">deliver to Canada</a>), and another $40,000 on <a href="http://www.christofle.com/us_en/">Christofle cutlery</a>. For comparison, Eater quizzed a handful of high-end restaurateurs in Montreal on their tableware costs, which ranged from below $10,000 for all crockery and silverware at a similar-sized restaurant, through to $35,000 for everything at the very upper end of the scale — less than half of the $80,000 here. </p>
<p id="FdAWmD">Eater also hears that the kitchen alone, headed up by executive chef Eric Gonzales, cost around $1.5 million in construction costs, including a $50,000-or-so rotisserie. </p>
<p id="WU7r3l">Since L’Atelier was announced, it and Loto-Québec have faced criticism that such a major project using public money should at least promote the local culinary scene, something which Montreal Gazette critic Lesley Chesterman <a href="http://montrealgazette.com/news/local-news/opinion-maitres-chez-nous-casino-deal-with-joel-robuchon-shows-that-in-gastronomy-not-quite">has been particularly vocal about</a>. </p>
<div id="90FXFq">
<blockquote class="twitter-tweet" align="center">
<p lang="en" dir="ltr">Casino buys advertorial space w/ public funds to promote opening of Atelier Robuchon. Few restos could afford this. <a href="https://t.co/0tqXMd71ax">https://t.co/0tqXMd71ax</a></p>— Lesley Chesterman (@lesleychestrman) <a href="https://twitter.com/lesleychestrman/status/793173393478717440">October 31, 2016</a>
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<p lang="fr" dir="ltr">Joël Robuchon au Casino. On a vraiment besoin de lui ? On manque de chef au Québec ? </p>— Johanne (@oursenoire) <a href="https://twitter.com/oursenoire/status/806142559944904705">December 6, 2016</a>
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<p id="mBoDj9">Robuchon, who the Gazette reports was approached by Loto-Québec for the project, has no previous ties to Montreal, even admitting he had little knowledge of the city’s food scene. He has said, however, that Montrealers are very nice, and that he thinks Quebec has great cheese.</p>
<p id="8xdJfU">He has been floating around in recent days for the restaurant’s opening, and has been spotted mixing it with <a href="http://montreal.eater.com/2016/5/31/11818366/jerry-ferrer-restaurants-quebec-casse-croute-terroir">local chefs like Jérôme Ferrer</a> at restaurants including Europea, or posing in the vicinity of Nespresso machines at yesterday’s <strong>Gault & Millau </strong>awards in Quebec City.</p>
<div id="cHnx30">
<blockquote class="instagram-media" data-instgrm-captioned="" data-instgrm-version="7" style=" background:#FFF; border:0; border-radius:3px; box-shadow:0 0 1px 0 rgba(0,0,0,0.5),0 1px 10px 0 rgba(0,0,0,0.15); margin: 1px; max-width:658px; padding:0; width:99.375%; width:-webkit-calc(100% - 2px); width:calc(100% - 2px);"><div style="padding:8px;"> <div style=" background:#F8F8F8; line-height:0; margin-top:40px; padding:50.0% 0; text-align:center; width:100%;"> <div style=" background:url(data:image/png;base64,iVBORw0KGgoAAAANSUhEUgAAACwAAAAsCAMAAAApWqozAAAABGdBTUEAALGPC/xhBQAAAAFzUkdCAK7OHOkAAAAMUExURczMzPf399fX1+bm5mzY9AMAAADiSURBVDjLvZXbEsMgCES5/P8/t9FuRVCRmU73JWlzosgSIIZURCjo/ad+EQJJB4Hv8BFt+IDpQoCx1wjOSBFhh2XssxEIYn3ulI/6MNReE07UIWJEv8UEOWDS88LY97kqyTliJKKtuYBbruAyVh5wOHiXmpi5we58Ek028czwyuQdLKPG1Bkb4NnM+VeAnfHqn1k4+GPT6uGQcvu2h2OVuIf/gWUFyy8OWEpdyZSa3aVCqpVoVvzZZ2VTnn2wU8qzVjDDetO90GSy9mVLqtgYSy231MxrY6I2gGqjrTY0L8fxCxfCBbhWrsYYAAAAAElFTkSuQmCC); display:block; height:44px; margin:0 auto -44px; position:relative; top:-22px; width:44px;"></div>
</div> <p style=" margin:8px 0 0 0; padding:0 4px;"> <a href="https://www.instagram.com/p/BNnZvTpBO8i/" style=" color:#000; font-family:Arial,sans-serif; font-size:14px; font-style:normal; font-weight:normal; line-height:17px; text-decoration:none; word-wrap:break-word;" target="_blank">Très heureux de recevoir chez moi ce soir Joël Robuchon le chef le plus étoilé au monde , bienvenue à L'Europea #lesgrandestablesdumonde #restauranteuropea #relaischateaux #jeromeferrer #TeamEuropea #montreal</a></p> <p style=" color:#c9c8cd; font-family:Arial,sans-serif; font-size:14px; line-height:17px; margin-bottom:0; margin-top:8px; overflow:hidden; padding:8px 0 7px; text-align:center; text-overflow:ellipsis; white-space:nowrap;">A photo posted by Europea (@jeromeferrer) on <time style=" font-family:Arial,sans-serif; font-size:14px; line-height:17px;" datetime="2016-12-05T00:39:40+00:00">Dec 4, 2016 at 4:39pm PST</time></p>
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<blockquote class="instagram-media" data-instgrm-captioned="" data-instgrm-version="7" style=" background:#FFF; border:0; border-radius:3px; box-shadow:0 0 1px 0 rgba(0,0,0,0.5),0 1px 10px 0 rgba(0,0,0,0.15); margin: 1px; max-width:658px; padding:0; width:99.375%; width:-webkit-calc(100% - 2px); width:calc(100% - 2px);"><div style="padding:8px;"> <div style=" background:#F8F8F8; line-height:0; margin-top:40px; padding:50.0% 0; text-align:center; width:100%;"> <div style=" background:url(data:image/png;base64,iVBORw0KGgoAAAANSUhEUgAAACwAAAAsCAMAAAApWqozAAAABGdBTUEAALGPC/xhBQAAAAFzUkdCAK7OHOkAAAAMUExURczMzPf399fX1+bm5mzY9AMAAADiSURBVDjLvZXbEsMgCES5/P8/t9FuRVCRmU73JWlzosgSIIZURCjo/ad+EQJJB4Hv8BFt+IDpQoCx1wjOSBFhh2XssxEIYn3ulI/6MNReE07UIWJEv8UEOWDS88LY97kqyTliJKKtuYBbruAyVh5wOHiXmpi5we58Ek028czwyuQdLKPG1Bkb4NnM+VeAnfHqn1k4+GPT6uGQcvu2h2OVuIf/gWUFyy8OWEpdyZSa3aVCqpVoVvzZZ2VTnn2wU8qzVjDDetO90GSy9mVLqtgYSy231MxrY6I2gGqjrTY0L8fxCxfCBbhWrsYYAAAAAElFTkSuQmCC); display:block; height:44px; margin:0 auto -44px; position:relative; top:-22px; width:44px;"></div>
</div> <p style=" margin:8px 0 0 0; padding:0 4px;"> <a href="https://www.instagram.com/p/BNp8WwijP5_/" style=" color:#000; font-family:Arial,sans-serif; font-size:14px; font-style:normal; font-weight:normal; line-height:17px; text-decoration:none; word-wrap:break-word;" target="_blank">Une petite partie de l'équipe avec @joelrobuchonmtl à la #soiréedestoques. #expertgourmand, allez découvrir son restaurant montréalais dès le 7 décembre !</a></p> <p style=" color:#c9c8cd; font-family:Arial,sans-serif; font-size:14px; line-height:17px; margin-bottom:0; margin-top:8px; overflow:hidden; padding:8px 0 7px; text-align:center; text-overflow:ellipsis; white-space:nowrap;">A photo posted by Gault Millau (@gault_millau_ca) on <time style=" font-family:Arial,sans-serif; font-size:14px; line-height:17px;" datetime="2016-12-06T00:20:38+00:00">Dec 5, 2016 at 4:20pm PST</time></p>
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<p id="UCWf63">Critics can take heart, though: at least the art on the restaurant’s walls is from Quebec. </p>
<div id="8cdlTD">
<blockquote class="twitter-tweet" align="center">
<p lang="fr" dir="ltr">L'Atelier de <a href="https://twitter.com/JoelRobuchonMTL">@JoelRobuchonMTL</a> ouvrira le 7 décembre. On pourra y voir Diffraction, trace #2 de Laurent Lamarche. <a href="https://twitter.com/hashtag/CollectionLQ?src=hash">#CollectionLQ</a> <a href="https://twitter.com/hashtag/Artdici?src=hash">#Artdici</a> <a href="https://t.co/NtwHC9wyx1">pic.twitter.com/NtwHC9wyx1</a></p>— LotoQuebec (@LotoQuebec) <a href="https://twitter.com/LotoQuebec/status/805860477737766913">December 5, 2016</a>
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<p id="hATWVP"><em>UPDATE — </em>Loto-Québec spokesperson Marilyne Desrochers has responded to Eater’s article. In an email, Desrochers writes that Robuchon’s reputation could be a boon. “We would like to pinpoint that Mr. Robuchon’s international reputation only adds to Montreal’s clout in the culinary world across the globe.”</p>
<p id="fonz9H">Desrochers goes on to add that all Atelier staff are from Montreal and surrounds. “This is the only Atelier in the world where the complete staff (director, executive chef, cooks, servers, maître d’, pastry chef, etc.) is local! And note that 70% of the products come from local producers who will benefit from the Robuchon’s reputation.”</p>
<p id="JIYY5m"><em>STATUS — </em>L’Atelier de Joël Robuchon opens tonight (December 7) on Level A of the Casino de Montréal (Pavillon du Québec) at 1 Avenue du Casino. Open seven nights. </p>
<ul>
<li id="tJvFPd">
<a href="http://montreal.eater.com/2016/11/1/13490878/joel-robuchon-atelier-montreal-casino-loto-quebec-advertorials">Were Your Taxes Used to Buy Ads for Joël Robuchon’s Montreal Restaurant?</a> [EMTL]</li>
<li id="T25f3E">
<a href="http://montrealgazette.com/news/local-news/1207-city-robuchon?utm_source=dlvr.it&utm_medium=twitter&__lsa=403f-4829">Celebrity chef Joël Robuchon's resto ready to serve at Casino de Montréal</a> [Montreal Gazette]</li>
<li id="wUrqT1">
<a href="http://montreal.eater.com/2016/10/6/13187270/atelier-joel-robuchon-montreal-casino-december-opening">L’Atelier de Joël Robuchon Sets Opening Date at Montreal Casino</a> [EMTL]</li>
<li id="3Ed2WN">
<a href="https://www.infopresse.com/article/2016/12/6/le-menu-gastronomique-d-air-france-se-pose-a-montreal">Le menu gastronomique d'Air France se pose à Montréal</a> [Infopresse]</li>
</ul>
https://montreal.eater.com/2016/12/7/13875988/joel-robuchon-atelier-montreal-opening-december-expensiveTim Forster2016-12-06T18:23:20-05:002016-12-06T18:23:20-05:00Another Koa Lua Mixes Up More Poke Downtown
<figure>
<img alt="" src="https://cdn.vox-cdn.com/thumbor/Io4y0zDwZRQAOLBh525WyLnidSs=/0x226:960x946/1310x983/cdn.vox-cdn.com/uploads/chorus_image/image/52167585/15355859_10154601829144003_1003652970_n.0.jpeg" />
<figcaption>Inside Koa Lua Sainte-Catherine | Yann Levy</figcaption>
</figure>
<p>This one’s more of a sit-down affair</p> <p id="s4bWsg">It feels like just days ago that Eater was announcing that Hawaiian and poke spot <strong>Koa Lua </strong>— probably because it was, in fact, <a href="http://montreal.eater.com/2016/11/14/13620388/koa-lua-union-opening-poke-hawaiian">just three weeks ago</a>. </p>
<p id="ppFGeQ">Now the restaurant from Yann Levy (<strong>Escondite</strong>, <strong>Biiru</strong>) is poised to conquer the downtown scene for the healthy-leaning Hawaiian raw fish bowls which have taken over North America in the last year — the new Koa Lua is on the west side of downtown at Sainte-Catherine and Mackay, joining the existing Union Avenue location. </p>
<p id="0h6WuD">Levy explains to Eater that the Ste-Catherine location is bigger, and more of a sit-down spot open into the evenings, compared to the Union venue’s lunch crowd. The menus are identical — a selection of eight of the rice bowls, plus a couple of extra options such as Hawaiian canned-meat based snack Spam musubi. </p>
<p id="K5BNkT">Levy says that menu is going to expand soon, to add some warm winter options, including a teriyaki pork bowl and Hawaiian-style broth and noodles in the form of saimin soup. As for poke expansions, a salmon option with pecorino and truffle, and a green curry bowl with pickled persimmon are slated to join the menu.</p>
<p id="PQJmA4">Since the space is bigger, there are also plans to use the mezzanine level to serve ice cream — Eater will have that news when it’s no longer below freezing outside. </p>
<div><div class="c-image-grid">
<div class="c-image-grid__item"> <figure class="e-image">
<img alt=" " data-mask-text="false" src="https://cdn.vox-cdn.com/thumbor/bLMAJ4b9MlybpRvTR0QuSNuEe1Q=/800x0/filters:no_upscale()/cdn.vox-cdn.com/uploads/chorus_asset/file/7598975/15369000_10154601828684003_1748239396_o.jpg">
<cite>Yann Levy</cite>
</figure>
</div>
<div class="c-image-grid__item"> <figure class="e-image">
<img alt=" " data-mask-text="false" src="https://cdn.vox-cdn.com/thumbor/w04TvD-mRcc4P2SZ6dpd0m2M21M=/800x0/filters:no_upscale()/cdn.vox-cdn.com/uploads/chorus_asset/file/7599027/15369893_10154601828539003_1390480037_o.jpg">
<cite>Yann Levy</cite>
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<p id="NOO56w"><em>STATUS — </em><a href="https://www.facebook.com/koaluapoke/?fref=ts">Koa Lua</a> is open Monday to Saturday from 11:30 a.m. to 9 p.m. at 1446 Sainte-Catherine West. </p>
<ul>
<li id="znAnVQ">
<a href="http://montreal.eater.com/2016/11/14/13620388/koa-lua-union-opening-poke-hawaiian">Double the Poke Downtown as Koa Lua Opens</a> [EMTL]</li>
<li id="yDwg3e">
<a href="https://www.facebook.com/koaluapoke/?fref=ts">Koa Lua</a> [Facebook]</li>
</ul>
https://montreal.eater.com/2016/12/6/13861882/koa-lua-sainte-catherine-opening-poke-bowlsTim Forster2016-12-06T12:22:40-05:002016-12-06T12:22:40-05:00Libertine Bakehouse Gets Crafty With Pastry in St-Henri This Week
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<img alt="" src="https://cdn.vox-cdn.com/thumbor/1Bs0VwflrQCmgqKviTiDPckDCRU=/112x0:880x576/1310x983/cdn.vox-cdn.com/uploads/chorus_image/image/52159523/14237493_1779139902299495_5414780475675873793_n.0.jpeg" />
<figcaption><a href="https://www.facebook.com/LibertineBakehouse/?ref=nf">Libertine Bakehouse</a></figcaption>
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<p>Sweet treats with some experimentation</p> <p id="CEKBAW">Brace for innovations to Montreal’s pastry field as <strong>Libertine Bakehouse </strong>throws open its doors in Saint-Henri this Thursday. </p>
<p id="VpUGZ1">It comes from Nick Kemball, who has done the baking rounds with <strong>Patrice Pâtissier </strong>up until early this year, <strong>Grumman ‘78</strong>, as well as interning with Michelin-starred <strong>Eleven Madison Park </strong>in New York. <a href="http://montreal.eater.com/2016/9/7/12823332/libertine-bakehouse-experimental-baked-goods">Back in summer, Kemball told Eater</a> that Libertine was going to be an adventurous pastry spot. “We wanted to give ourselves the freedom to get creative, break the rules a little and get bold with flavours.”</p>
<p id="RORitR">Kemball is keeping many of Libertine’s offerings a surprise, but has given Eater a few hints as to what will be on the menu. One signature pastry will be along the lines of a brioche feuilletée, a “laminated, croissant-like pastry” in Kemball’s words, with chocolate, although flavours will change in future. There will also be chocolate bars featuring berries flavoured with yogurt. </p>
<p id="jF4t4R">Don’t expect the same items on every visit, though: Kemball says he wants to play around with a range of tastes and techniques. </p>
<p id="kWdaua">“I don’t really like to tie myself down to one particular style, Libertine’s a great place to do whatever, to try lots of different techniques.”</p>
<p id="Rjwm8Y">Given his more classical background, he’s also not afraid to put forward a few more traditional French options, including a gateau royal with chocolate mousse and a crispy praline crispy layer.</p>
<p id="FsYiU6">“The bottom line is that we’re trying to make delicious pastries here so it doesn’t have to be different all the time.”</p>
<p id="73F8Rc">Food aside, Libertine will do coffee from Café Union and Camellia Sinensis teas.</p>
<p id="YiL9g0">Kemball partnered with designer Michael Ayoub to open Libertine, and promises some quirky features in the space, to match the baked goods. </p>
<p id="VTZlOn"><em>STATUS — </em>Libertine Bakehouse opens this Thursday, December 8 at 806 Atwater Avenue from 10 a.m. until the baked goods sell out, Thursday to Monday. They’ll be <a href="https://www.facebook.com/LibertineBakehouse/?fref=ts">updating their Facebook</a> to let customers know when they’re done for each day — and hours will become more regular in January. </p>
<ul><li id="gwWXdC">
<a href="http://montreal.eater.com/2016/9/7/12823332/libertine-bakehouse-experimental-baked-goods">New Patisserie’s Eccentric Desserts to Hit Saint Henri</a> [EMTL]</li></ul>
https://montreal.eater.com/2016/12/6/13855014/libertine-bakehouse-st-henri-opening-nick-kemballTim Forster2016-12-05T18:07:45-05:002016-12-05T18:07:45-05:00New Project From Restaurant Mile-Ex Arrives in Mile End, and Other News
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<img alt="" src="https://cdn.vox-cdn.com/thumbor/Wyneg1MCit8kBDCwPOsC0K42NNA=/0x0:1632x1224/1310x983/cdn.vox-cdn.com/uploads/chorus_image/image/52149401/IMG_8232.0.jpeg" />
</figure>
<p>The Mother F*cker Burger is now in two boroughs</p> <p id="GZWw3B">— In what might be the most stealthy restaurant opening of the year, a new venture from Greg Paul (of <strong>Restaurant Mile-Ex</strong>) called <strong>Elda </strong>has opened on the Main, with lighter takes on Mile-Ex’s hearty street food and seafood stylings for lunch and dinner. </p>
<p id="LJwMsa">Elda is right across from <strong>Lawrence</strong>, at St-Laurent and Fairmount, in a spot formerly occupied by <strong>Café Kilo</strong>. Lunch keeps it casual — a couple of salads (one with marinated salmon, another with crunchy vegetables and végé páté). Clam chowder and croque monsieur serve as winter warmers, and crab cakes and Mile Ex’s classic Mother F*cker burger provide a link back to the mothership — although the MoFo appears to only be in its regular-sized or “normal human appetite” form, and not the double- or triple-stacked monsters that feature at Mile-Ex. </p>
<p id="zObWge">Some of the same plates appear on the dinner side, but there’s also cheese and charcuterie plates, a classic beef tartare, caesar-esque grilled romaine hearts, and a squid ink tartelette with chevre and smoked mackerel. </p>
<p id="C9OaGg">Elda is open Tuesday to Saturday from 11 a.m. to 2:30 p.m. for lunch and from 5:30 p.m. to 10 p.m. for dinner (11 p.m. Friday and Saturday), at 5206 Saint-Laurent.</p>
<hr class="p-entry-hr" id="w5R6kQ">
<p id="PKbIyV">— Classic panini-and-coffee spot <strong>Café Gentile </strong>has opened a second location in Westmount, a cool 57 years after the original Ahuntsic-Cartierville cafe-restaurant was established. Employing a sound “if it ain’t broke, don’t fix it” approach, the Sainte-Catherine Street location is sticking to Nonna’s Italian style eats — pasta, parmagiana, paninis, Italian-style coffee, a few baked goods and some breakfast options. They also have very snazzy tiling. </p>
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<p style=" color:#c9c8cd; font-family:Arial,sans-serif; font-size:14px; line-height:17px; margin-bottom:0; margin-top:8px; overflow:hidden; padding:8px 0 7px; text-align:center; text-overflow:ellipsis; white-space:nowrap;"><a href="https://www.instagram.com/p/BM7BgHajlM-/" style=" color:#c9c8cd; font-family:Arial,sans-serif; font-size:14px; font-style:normal; font-weight:normal; line-height:17px; text-decoration:none;" target="_blank">A photo posted by Linh (@mtlbeanstalk)</a> on <time style=" font-family:Arial,sans-serif; font-size:14px; line-height:17px;" datetime="2016-11-17T19:01:17+00:00">Nov 17, 2016 at 11:01am PST</time></p>
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<p id="rC7UGI">— In other news of popular haunts expanding across the city,<strong> </strong>caffeine pro Chrissy Durcak has opened a bright new<strong> Dispatch Coffee </strong>on the corner of St-Laurent and Duluth on the Plateau. It’s the third location after the Mile Ex roastery-cafe and McGill campus counter (four, if you count the truck). </p>
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<p id="Nmg3ht">— Is it seasonal food events you’re looking for? <strong>Fletchers </strong>at the Museum of Jewish Montreal <a href="https://www.facebook.com/events/558107767720858/">are throwing a Hanukkah cocktail party</a> on Wednesday, featuring wiz of modern Jewish cuisine <strong>Leah Koenig</strong>, who’s in town from New York. If it’s hyper local you prefer, the SAT’s <strong>Foodlab </strong>is celebrating its fifth birthday <a href="http://sat.qc.ca/fr/fiesta">with a surprise</a> — pay $20, and you get a mystery meal. Foodlab’s new chef Adrien Renaud has done time with <strong>Tuck Shop </strong>and <strong>Laloux</strong>, so one would assume it’s going to be the good kind of surprise. </p>
https://montreal.eater.com/2016/12/5/13848766/restaurant-opening-elda-cafe-gentile-dispatch-mile-exTim Forster