Très belle expérience pour le lunch. Le lieu est très accueillant et joliment décoré. Les serveurs…read moresont extrêmement gentils et aidants et la nourriture est excellente. Nous sommes arrivées tard et il n'y avait plus d'entrée ou plat du jour. Nous n'étions pas pressés et nous avons traîné longuement. Les accras de poisson étaient servi avec une petite salade de cresson hyper originale. Après j'avais choisi un tartare qui était assaisonné avec un genre de pesto et servi avec une vinaigrette excellente. C'était vraiment un bon moment!

Food was amazing, as well as the ambiance. I felt very much at home here, and would definitely…read morerecommend to anyone looking for a more upscale dinner. The service was also great, no issues at all.

Came here during a work outing. The outdoor patio was a great environment for hanging with the…read moreteam, and the wait staff was super friendly. The food was a mixed bag. The menu is very small and a blend of side items, apps and only seemingly two real entrees, the hot duck and the seafood stack. I had the duck and it was ok but, maybe because ten people at the table ordered it, the temperature was very cold. The highlight for me was the Starter Platter, which had salad, pita with hummus and the best dish of the night, the cod fritters.

I walked into FoodLab almost two and a half years ago and knew that I wanted to get married in…read morethis Venue. The industrial chic ascetic was what first drew me to SAT/ FoodLab. With a large patio that has incredible views, beautiful restaurant that is modern and cozy at the same time and attention drawing dome, the space is as versatile as it is cool. As great as the space is, the food and service is even better. Weddings can be stressful but the staff at SAT made it easy and fun. The experience working with Rocco Chouinard Gomes the restaurant manager was incredible. He was creative, easy-going, patient, and seemed to be able to make anything possible. New to FoodLab, chef Emilie Bégin (formerly of Clos des Sens a 3 MICHELIN star restaurant) thoughtfully crafted a menu that was locally sourced and innovative, taking into account our taste and an ascetically pleasing table setting. The meal was incredible, full of colour and flavour. Their bar tender,  Félix Georget not only served fantastic natural wine but crafted signature cocktails that were creative, potent, and kept the guests lining up to get the next one! The pastry chef, Emmaëlle Guidon-Amyotte, created lactose free magic with locally sourced ingredients. She crafted fun and tasty treats that looked beautiful on the plate and fit perfectly with the theme of the wedding. Having our wedding at this venue was better than I could have imagined. I cannot wait to go back for every anniversary. Thanks again to everyone at SAT/FoodLab for making this possible

New owner took over the Nini's meatball house and the name of the restaurant changed to Au…read moreTournant. The restaurant looks the same inside and outside. The same furniture, decors and bar. The menu is extensively shorter. They removed a lot of dishes. But then they added few items such as few types of poutine. We were 10 people and it was a special occasion. When we were about to order, they were fee items were not available. It was a real bummer. When our dishes arrived, our waitress was a hot mess. She was so confused with our orders. She was sweet and apologetic (all the time). I think she was overwhelmed with a such a big group. I personally enjoyed my drink (Le Romain Marin (Rhum, Grapefruit, lemon, rosemary)) and my food (Lentil and Vegetables balls with avocado sauce (A+), Crab Cake balls (A+) and Rosé Tortellini (B+). Beside the beautiful and delicious food, the service is needs to be improved. Their cocktail menu needs more choices.

Restaurant de quartier, on y voit toujours du monde attendre devant. J'ai profité d'une journée…read moreneige où il y avait moins de monde, pour l'essayer. La salle de restaurant est simple, le lieu peut accueillir beaucoup de monde. Quand j'y suis allé, plusieurs groupes de personnes retraitées. Le service est rapide et efficace. Le midi une formule table d'hôte avec soupe et dessert. Il y avait plusieurs choix dans les 2, c'était bon. Nous avons été agréablement surpris par le fish and chips qui est la specialité du lieu. Les portions sont généreuses, le poisson croustillant et très bien cuit à l'intérieur. Les prix sont très raisonnables pour la taille des portions. Je n'hésiterai pas à y retourner. Probablement plus pour le lunch que pour le soup, sauf peut-être un soir où j'ai vraiment pas envie de cuisiner!

The best of the the best of the best fish'n chips ever!!!…read more The fish will melt into your mouth as you enjoy the perfect ratio of fish and breadcrumbs. The cold slaw salad is more than perfect. The tartare sauce is to live for! 7 stars for bringing me to the 7th heaven!!! Ps: the fish portion is huge so go with one piece first ;)

Surely La Chronique is one of the best fine dining restaurants in Montreal! It is perhaps a bit…read moreless flashy than other heavyweights in town in terms of "luxury experience", but it is everything one could wish for in terms of food, free of unecessary distractions or stiffness. This restaurant is located on a charming section of avenue Laurier, and has a clean, modern design. The elongated dining room stretches from the streetside windows to the kitchen, where you can glimpse the chefs working at their stations. There is a fixed 5-course menu every month (wine pairing available) that showcases many seasonal and Canadian ingredients. This November, the amuse-bouche was scallop ceviche wonderfully refreshed by a dash of lime and heat. This was followed by a red tuna tartare, its fatty richness beautifully enhanced by the fragrance of the olive oil in the sauce vierge. Then came a delicate piece of seared halibut on a piece of charred leek, with articoke and, hidden, pureed celeriac. After was one of their signature dishes, fois gras quickly seared sitting on shredded duck with a broth of Peking duck. What a delicious aroma! Small pieces of matsutake with their characteristic flavour added novelty to the many layers of comforting flavours. The main course was a surdy portion of bison and little jewels here and there. The flavours played around wine and caramelized winter vegetables, their colours and textures reverberating between each others. Lastly came the dessert, a yogurt sorbet hidden beneath a chocolate mousse and a sturdy chocolate "mendiant". The portion was quite generous - the acidity of the raspberries and sorbet providing welcomed respite from all the chocolate. The pace of the meal was excellent, and the service kind and courteous (we got a nod from chef Marc de Canck as we left!). There is great confidence and joy in the cooking, which transpires in how high familiar ingredients are elevated. I was initially shocked at how little attention this restaurant attracted compared to its undeniable quality, but now I think it is because La Chronique is a secret jealously kept by its patrons. I would much rather come back here every month than to return a second time to many restaurants in town!

Framed black and white pictures hang over the long black banquette that runs the length of La…read moreChronique, a French restaurant on two levels on Laurier. The charming hostess allowed us the pick of the seats as we were the first to arrive - window, of course. Other guests that followed chose seating along that comfortable-looking banquette, or the small tables against the opposite wall. Can I say that I love the bread service in all the restaurants during my visit to Montreal? Here, it was fresh baguette spears and savory bread accompanied by creamy, room-temperature butter. Yes and multiple baskets, please. My sister grilled the helpful server on the variety on the menu, including lobster and sweetbreads (surf and turf), venison, and Dover sole. I, however, very quickly settled on the latter. Three small fillets are shaped into round circles, resembling scallops (in shape/size), and served with puréed, slightly bitter celeriac root, wilted spinach, and savory mushrooms. While the fish was a bit under seasoned, everything else on the plate was delicious. For dessert, I had La Chronique's interpretation of the Black Forest cake. The cake portion was thin and spongy, with a dollop of cream and wonderfully tart cherries. It was topped with a distinctive amaretto/almond ice cream and shards of milk and white chocolate. This review would have been incomplete without a mention of service. In a word, impressive. Both the hostess and server managed a roomful of guests with warm hospitality and useful advice. They walked us through the menu and dining options (à la carte or tasting menu) and provided their insights on the most-loved dishes.

Great all around. Food, service and ambiance all Great…read more Tartare perfectly prepared. Highly recommend in this area and right near the metro.

We found this location completely by luck as it is right out of the metro. Here you will find some…read moreFrench cuisine. We started with two apps Chevre chaud poire pochee and Ris de veau croustillant. Chevre chaud is a little cheese pattie with warm cheese it was served on a little bit of salad. Ris de veau is 3 piece of fried calf. If you want to share your app I would go with the Chevre chaud. I thought the portion for Ris de veau was a little small. Right about now I noticed that everyone around us was getting some warm bread with butter. I looked at the menu to try and see if that was something we needed to order as an app. I did not see it on the menu so I assume it's just given as your app while you wait for your dinner. I got the beef tartar as my main dish. You have the option of picking between a garden salad or fries to go with it. I went with the fries. They are served with some mayo, just like I like it. The beef chart was delicious. Portion are good. This might also be an option if you want to share an app. It comes in two sizes, I got the bigger one. For dessert, I picked a crème brûlée with a cheese platter . Crème brûlée comes with a lovely crust , which I honestly enjoyed quite a lot. It is a very thin layer of crème brûlée with a thicker than usual sugar crust. The cheese platter came with three very small piece some bread and a jam. I would believe to be blueberries. I was disappointed by the cheese platter not because the cheese were bad ones but just because it was a three bite done deal. I would've liked a bigger portion to share. Overall, very positive experience.

Great little restaurant on Ontario st. Friendly knowledgeable staff. Byow adds to their attraction…read more Most dishes were good. The duck magrais was hard and chewy. The octopus was very good. I loved the dessert. A nice french bistro with friendly service.

Restaurant food very good to excellent. Don't go for 8:45 seating unless you bring a warm sweater…read moreof fleece. 6 PM seating you'll be ok. Waitress mentioned heating is reduced at night after 10 pm when asked why is it cold. Otherwise beef tartar, pork shoulder and chocolate desert were all very good choices.

Souper de groupes avec 3 services ABSOLUMENT à éviter. Manger la qualité est absolument en dessous…read moredes standards d'une cafétéria d'école. Entrée salade minuscule et potage non assaisonné et text répugnante.Petite portion de viande noyé dans une sauce fade, légumes une vraie farce simplement bouillie aucun assaisonnements. Desserts bien secs et sans trop de goût. Bar à poutine... et bien c'est des frites du fromage et de la sauce avec quelques choix d'accompagnement en quantité restreinte. Pour ce qui est du service, on comprend très bien que les employés n'ont aucune envie d'être là pour vous. En bref, si vous orga un souper de groupe pour des gens que vous apprécier, ne réservez surtout pas ici.

The place was pretty packed last night and we walked in with a group of seven... Of course, without…read morea reservation there was no table for us but they made space at the bar which was nice because we were hungry and looking forward to eating. I ordered the fried pickles as an appetizer with the bison burger and seasonal veggies as my main. Fried pickles were solid but not too much above average. They came with a nicely spiced chipotle mayo dipping sauce and green onions. The bison burger was extremely good. Topped with caramelized onions and a somewhat creamy cheese whose name I can't recall and arugula. I couldn't put it down once I started inhaling it. The beans on the side were tasty as well. Sauteed in butter with some sliced almonds. They were crunchy and flavourful. Dessert was a very rich and dense brownie. Everything impressed me! I had a great time.