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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.
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This 40-seat establishment, located on a quiet stretch of fashionable Avenue Laurier has emerged as one of Montreal’s top restaurants. It might have something to do with the combination of Chef Marc de Canck’s imaginative market cuisine, the professional service, and an extensive, affordable wine list with numerous selections available by the glass. The setting is that of a fancy bistro: ruby red walls, a large grouping of black and white photographs (many of them taken by Chef de Canck himself ), elegant banquettes, and sleek wooden chairs.
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This downtown den of indulgence is a haven for carnivores who like their steaks marbled, aged, and grilled to glistening perfection. There’s excellent seafood as well. The ingredients are stellar and the cooking style is simple. With its pharaonic décor and its orgiastic attitude towards food, Queue de Cheval a steak lover’s Disneyland. But beware: if you’re not mindful of what to order and how it should be prepared, you can go terribly wrong here and pay dearly for it.
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With its Art Nouveau design, bistro menu, and personable chef, David McMillan, Rosalie has quickly become the city’s hippest restaurant. The decor is Wallpaper- magazine chic and the ambience ranges from sleepy at lunch to hopping at dinnertime. Arrive early and enjoy a cocktail while soaking up the scene at the bar. In summer, be sure to book a table on the terrace.
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A deli-lover’s Mecca, Schwartz’s has been around since the 1930s. The decor is – well, let’s just say you don’t come here for the decor; you come here for some of the best smoked meat you’ve ever tasted. Aficionados rank it right up there with the best in the world. One nice feature is the grab-it-where-you-can-find-it seating, which inevitably puts you shoulder to shoulder with strangers who, after a smoked meat sandwich and a dill pickle or two, are strangers no longer.
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