Lesley Chesterman's best Montreal restaurants of 2016 - most famous restaurant dishes

What I want to say is what was the biggest news at the Montreal restaurant in 2016.
However, for fans of Le Mas, see this ancient institution in 40-
Jacques Mueller, the owner of a year-old business, knows that the time is ripe to give up the busy life of the restaurant owner and live a little life. Wise man.
After that close, people reflected on which restaurants were marking today.
Like the case with Le Mas, customer satisfaction seems to be more important in this competitive environment than ever before.
In compiling my 2016 chart, there is no omission of the best charts reviewed in the past 12 months, not only providing delicious food, but also very good, and more importantly, friendly service.
Too picky food has been replaced by small food
Plate format with minimum manipulation ingredients.
But it's also important to see the whole restaurant now, from the decor and background music to the style of the wine list and the choice of the menu, everything works in sync.
At 2016, "fun" is everywhere when eating out.
Not only did Escondite's tortillas taste good, but the room was jumping.
Eat smooth dishes like duck "sauce bigarade" at Moleskine, while listening to ABBA and Eagles playing on vinyl next to the pizza oven below, how great it is.
Then there were those great nights at Foiegwa and Larrys, and the lovely waitress who served me made me have a great night.
Then there is the Melrose pizzeria, a neighborhood restaurant that attracts people among the locals, not only because of the delicious pizza, but also because of the co-
Boss Paul Oliveira
More and more restaurants are about people first, then about food.
Still, the food served at the Montreal restaurant was never better than that.
When we got into 2015, I thought, "How can we get over 2016 ".
Last year may be a full
High time, yes.
But it turns out that I have come up with as many methods this year. How great!
For a North American restaurant, 23 years is a long time to continue to attract local and foreign fickle gourmets. But Toqué!
All I 've been doing is always-
Montreal, which continues to grow and compete.
Food is not only in Montreal, but it has been hit a lot around the world. Sometimes luxury restaurants feel too expensive.
So, why dine at toqüé?
Because the cooking in the kitchen of chef nordemand Laprise is impressive.
Yes, most of the main courses are within the price range of $50, but it is a gourmet experience comparable to many of the world's top restaurants.
You don't eat like this every day.
But when you do it, it's an experience in a restaurant that knows how to imagine but keeps the taste.
Add seamless services managed by co-
Owner Christine Lamarche and a first-class wine project supervised by awards
Winning the sommelier Carl Villeneuve Lepage, you have the top dining table in Montreal.
Although its chef of the same name did not appear on the night I reviewed the most elegant restaurant in Montreal, the food was still delicious due to chef Ricardo benorino.
The Ritz Hotel in Swansea
This is a special hotel.
The on-occasion restaurant is matched with a stiff and high price.
However, the quality of the food and service exceeded expectations, although those who were lucky enough to get a better table (
Like terraces in summer)
Enjoy the delicious food in this restaurant.
Some are French, some Italian, featuring top-notch local products, as well as some of the iconic Daniel Boulud dishes and the idea of Bertolino.
From appetizers to the last basket of hot dishes, the food is not only delicious but also a technical tour.
When it comes to pure swank, few do better than Boulud.
When the Italian restaurant in Montreal seems to be dominated by trendy pizza shops, visit a real-
Blue Italian restaurant with artwork on the wall, cloth on the table and tie on the waiter.
Named after its chef, Graziella Battista, who is a veteran of the Montreal scene and a woman of great taste, perfect for any occasion,
The selection of wines managed by master sommelier Élyse Lambert was inspired, and the service was the definition of solous.
Dining at Graziella always feels like a treat, from the simple appetizers of the octopus carpaccio to the homemade pasta and the delicious osso bucco, a meal here offers
Worth a bite.
After a period of waiting, Montreal gourmets are delighted to have a taste of chef Marc-
Andre Jette has a good meal at his new restaurant, which opened last winter at Angus yard development center.
Since most of the cooking is done on the fire pit, I look forward to simplicity, but jeté insists on his style and serves soign é cuisine with the best local ingredients.
In this pushy, relaxed setting, sommelier William Sonnier has compiled a list of wines that include the necessary private imported wines, with a focus on natural wines, and
Try a bottle of Vermont hill farm beer).
Good Food (
Oh, those pasta! )
The service of this hotel is impeccable
Back, but the exquisite restaurant represents most of the greatness of today's food and wine scene in our city.
Chef arto Chartier Otis has finally shown his stuff in this minimalist restaurant in Griffin, with a garden on the roof and menus changing every day.
You are not here for steak and Caesar's salad;
This is a restaurant designed for adventure.
You must trust Chartier Otis, who will be sure to surprise you, such as the small buckwheat cavatelli with Soba, Swiss beets and flavored o broth.
The skilled wine pairing provided by the sommelier Fred Fortin was successfully concluded in one night and with a wonderful mille-
Featuring raspberry and chocolate cream, Feuille is sandwiched between crispy caramel pastries.
I picked up all the crumbs.
Designer Bruno Breen, sommelier Véronique Dalle, restaurant owner Catherine Bellinger and chef Frederick St-
Aubin is one of the most fantastic restaurants this year.
The space is divided into two dining areas.
Downstairs is casual, 40-
Seating space built around Woodburning oven.
Next to the bustling open kitchen, there are pizzas, soups, salads, sandwiches, pasta and homemade pastries.
There is more food upstairs, with more refined food, from pasta to tender pork slices topped with lobster soup, surrounded by shrimp and fav beans from the Pacific coast.
As for the decoration of bran, think industrial glam, color scheme of black and gray, rough surface, choice of chain metal curtain and seat arrangement, from bar stools and banquets to public tables and 70 s
Style of wicker chair.
Oh, the chefs will also perform records.
Yes, vintage vinyl.
All night. Good times.
Probably the most famous restaurant in the city, the bustling St. Denis St.
With the arrival of chef Jean, the bistro reached a new height this yearFrancois waken
The menu has not changed except for some new daily specials, but every bite and every bite is delicious.
A large part of the L'Express experience is a waiter composed of experienced veterans, including the famous bartender, Mr. Massen, who serves dinner with Swan Lake precision.
There is also a wine list, one of the best in the city, which is filled with grab --
French bottles from all over the world and after discovery-
Like everything here, it sells very little.
Another great Montreal bistro Le méac is in the category of "luxury bistro", which means that the dishes are one notch higher than the standard bistro fare (
Match the price)
Moreover, it is especially delicious in the case of this restaurant.
The hot spot in Outremont has been open for 15 years and is a popular attraction
For bourgeois families and business types, the city becomes more and more complex after 10 p. m.
$27 after that.
The hour menu started.
The rooms are beautiful and stylish, much more spacious than many small bistros in the city.
The wine selection is very attractive, as is the summer restaurant and weekend brunch.
Looking for the necessities of Montreal
Try the restaurant. Don't miss the lemick restaurant.
Don't forget the dessert-
They are as sacred as steak/chips.
This is the most improved restaurant this year. the sister of this excellent Old Montreal Protocol restaurant is located in the glasses store. it is the perfect place for this restaurant. show nosh.
It was terrible to give the small hotel when it opened.
But it's great now!
Chantal Fontaine, owner, Guy.
Lepage and Jean
Pierre des rosys wisely took chef Simon Mattis to the amakeover of the two restaurants.
The food is pretty fancy now, but boy, the mix of flavors will be graded with dishes like cream pappardelle, covered with mushrooms and duck meat, or slices of carrots, mustard, and carrot foam with burnt leeks.
Wine filled with organic and natural wines is another highlight.
It's a turn!
Sad news, however: Mathys left the restaurant this month to start a new project.
Hope the restaurant stays at the same level.
Larrys is a branch of Lawrence, which has long been the most popular, and is a bar, open in the morning, noon and evening, offering rillettes (amazing! )
Salad, chicken and chocolate cake.
Customers come and go (
This is the tidal center at the Mile End);
You can linger and enjoy yourself.
Look, or eat, rush to your next destination.
Most of the wines here are natural, organic, and cocktails are better than you think in the bar.
The most important thing is probably the friendly service staff who make you feel like you are eating in a friend's living room (
The friend happened to be a good cook).
Half the appeal of Foiegwa is the "American French restaurant" decoration of the room, which has an open kitchen with white tile walls framed by cappuccino --
Brown banquette and Mark tembrei sketch of the famous montleur are similar in style to the famous theater cantine Sardi of New York.
The music is loud (but good)
The rooms are usually crowded.
This is a popular restaurant, so be sure to book in advance or take arisk to the seat for a walk --ins.
As for the food, please look forward to the quality ingredients and clean plating-
No matter how trendy you are, you don't usually find anything in a restaurant.
There are delicious salads, velvet trout and foie gras.
Don't miss Paris for dessert-
Use . . . . . . Breakfast made of donuts!
Rest assured that while it is impossible for efoiegwa to be trendy, the staff will not be more friendly.
Remember that the Mexican restaurant meant cornflakes, a bunch of dull avocado and burritos, with watery black beans, which you didn't get from this new fashion guy, margar tower and tortillas are delicious.
Talk about your wild and sexy restaurants!
There is a bar with a terrace and a high and low table.
The drinks menu is filled with tempting cocktails
Virgin wine-
There are also flights from tequila and mezcal.
Guakamo is the best in the city, but don't stop there.
Taste house creations such as ginossa corn flakes, thousand-layer maple leaf chicken wings, thousand-layer cream fried chicken taco, corn bread and roll-heart lettuce. Yum!
If there's a restaurant that can take you away from a dull winter night in Montreal, that's it.
Chef Dyan Solomon and Éric Girard brought you-
Last winter, Fox, the owner of the popular Old Montreal bakery olive gulmando, slipped to the scene and started running.
The concept revolves around a barbecue on a fire or a barbecue on a wood --
The oven is burning, and the woman behind the stove is Leigh Roper, a former chef at Vin Papillon.
As this group expected, the salad on the menu was heavy and the bread was used in the form of flat bread.
My dinner was not perfect, but I have been there in the early days and there is no denying that the concept, decor and wine list are fierce.
Please note: The room is noisy and dark on a crowded night.
But I like how they feel about the taste mix.
Surprise from the baking and pastry crowd-
Great dessert.
The latest effort of the Buonanotte Group is a bright and pleasant pizza shop located at the back of St.
Patrick's Cathedral
The runway at this quatitier International Airport may be jumping so far, but by night it has actually been abandoned --
In addition to Fiorellino, it is searching for itin from the crowd in the spectacular restaurant.
The most important thing is food, especially as young people. and-
Interesting Italian style is popular in our city.
Five years ago, you could count the number of good pizza shops in Montreal by one hand.
There are a lot of them right now and you can add Fiorellino to this list.
But if you come here just for pizza, you miss it.
In pasta, pappardelle of pork and cabbage Lagu is fascinated --
It's just as worth the classic tomato balls.
As for the pizza, you can imagine the puffy/crispy/sparkling/slightly scorched shell with a white or red sauce on it, with soppressata, roasted red pepper,
The waiter was very knowledgeable about their wine and menu description, and the service was very thoughtful.
Even if the environment is casual, this restaurant is just like a family dinner for a date night.