| |
Monday to Wednesday, 6pm-10.30pm, Thursday to Saturday, and 5.30pm-9.30pm. Lunch at Au Petit Extra is the perfect antidote to a bleak afternoon. Dinner is like a big party. Packed to the rafters with jovial regulars, this neighbourhood bistro is remarkably warm and friendly. The wine list offers a good selection of affordable bottles with daily specials listed on blackboards around the room. Though the location is a little off the beaten track, this is the ideal place for out-of-towners to experience a taste of French Montreal.
|
Au Pied de Cochon is a restaurant with few pretensions. Artistic-plate-presentation seekers, heart-smart eaters, and vegetarians be damned. This is a place for pork, duck, venison, and thick slabs of seared foie gras, as well as Quebecois specialities such as poutine, oreilles de crisse, and ragout de pattes de cochon. Like its owner Martin Picard (and the crowd consisting of the Plateau-Mont-Royal’s hippest thirty-and-fortysomethings), this exciting bistro has character to spare. Beware: noise levels can be excruciating on crowded nights. Also, this is a non- smoking restaurant.
|
Sipping a cocktail and swaying to the music at Cavalli, you’ll find yourself having something you probably haven’t had in a restaurant in a while – fun! The 160-seat dining room is usually packed with a very Sex and the City style crowd. But a restaurant is only as good as its food, and in that respect Montreal’s hottest new restaurant doesn’t disappoint. Though the underlying style is Italian, ingredients like wasabi and chipotle peppers scream fusion. This is one glitzy restaurant, which means the best dressed and regulars get the choice tables up front.
|
Cube’s chef, Claude Pelletier, is an innovator whose following among foodies is well deserved. Ingredients are an obvious inspiration, and Pelletier is keen on showing their many sides. The seasonal menu changes frequently and the lunch menu is revamped daily. Despite the fashionable crowd, the atmosphere is unpretentious. The low-lit room features high ceilings, concrete-grey walls, picture windows, square mirrors, thick white drapes, and enough sparkling votive candles to take 10 years off every babe on the scene.
|
Read through the menu at Café Ferreira and you’ll wonder where else Portuguese cuisine is given such star treatment. Chef Marino Tavares has adapted many simple and traditional Portuguese dishes to today’s tastes, interpreting the classics with a contemporary edge. Add to this a cosmopolitan crowd, an enthusiastic and knowledgeable wait staff, and a comprehensive selection of Portuguese wines and rare ports, and you have one of the city’s most exciting and popular restaurants.
|
| |
|