Restaurant review: Tiradito puts Nikkei cuisine on the Montreal map - what corn dish is served at mexican restaurant

514-866-6776 Tues. -Sat. 5 p. m. to 11 p. m.
There are no necessities with electricity meters on the street.
All major small plates: $5-$16. Desserts $6-$9.
This was the first review in 2017 and it was a pleasure that it was a positive review as we all know it could be different.
This is especially true in this stylish establishment, as Tiradito is as stylish as sriquia, Sunday brunch, and Netflix Gilmore Girls --fests.
If you read the food trends report for 2017, you will definitely encounter "Asia-
"Small-
"Selected cocktails" and my favorite "re-cooking"
Tool Nation "(ten years ago," re-
"National Integration" means "integration", but I left the question ).
Tiradito is not perfect.
Which restaurant-
But the most impressive thing is how it manages the trend, not the usual trend --
Kill badly.
Partner of Tiradito, David Dumai, David Schmidt (restaurant owner behindand Bar Kabinet) and chef Marcel Olivier LaRea opened in last November and has been
If Larrea's name is familiar, it is because his last chef position is at Mezcla, a Peruvian restaurant.
He is eager to see where he will land after leaving last year.
Mezcla is from Peru. meets-
Tiradito is a restaurant that combines Peruvian and Japanese cuisine.
This mix may sound unusual, but it is not, as it is a gourmet style called the Nikkei-made in Japanese craft based on Peruvian ingredients.
Dating back more than a century ago, the influx of Japanese workers into Peru, thanks to the help of several famous chefs, the fusion of the two culinary traditions received international acclaim, start with sushi master Nobu Matsuhisa (Nobu fame.
In his early career, he opened a restaurant in Peru.
And then there's Finn and Albert Adria.
Their Barcelona restaurant, Pakta, is Peruvian. and Japanese-themed.
Finally, the youngest sanyue Sancun is considered a master of this style. His.
So, how wonderful it is to welcome this new cuisine to the Montreal landscape of Tiradito, which is named after a Peruvian dish similar to ceviche, but sliced like a sashimi and was
There will be more later.
It all sounds promising, so in my mind there is an image of the new Fang led pisco sours dancing, and on a cold night I went to a new restaurant in the city center.
This space is unusual because it is a high
The center has a large open kitchen with 60 seats around it, most of which are stools.
The lights are low and the music is loud, but thankfully, even if it's good, it's attractive.
Enjoy a meal at Tiradito and a selection of snacks-
Like us, plates of size, or a cocktail and a few snacks, then enter the night like the twenty-someones around us.
We started the dance with the cocktail our waitress made in front of us, and the waitress then described the dishes and pointed out her favorite dish.
We ordered a lot out of 18 offers and are ready to be welcomed.
Except for pisco-and rum-and tequila-
Based on cocktails, there are some local beers and short but sharp wine lists that are a little more expensive than I expected, with only two wines that are less than $50.
Still, the food is not that expensive, which means that even if four plates per person ($10 per plate on average) and a good bottle of wine, you're still spending less here than many upscale restaurants in the city.
While drinking pescic acid (nice but not as nervous as the other famous Peruvian chef Mario Navarette in Montreal), our first plate arrived: A grilled fish made of red apper fish and tuna.
Both are great.
Added to the popular aji amarillo chili in Peruvian cuisine, the sour orange pickled fish is made up of delicious juicy apper fish pieces bathed in citrus sauce, add red onion and sweet potato flakes.
Not only is it one of the best vegetables I 've ever eaten, it's also a welcome change to all the braised dishes we eat at this time of year.
Tiradito also shines.
Here, the raw fish (albacore tuna) is cut into slices and covered with a sauce made of flavored o, tamarind, chichi quechua beer and amarillo pepper, and then coated with "choclo" (Peruvian corn) fat particles.
How sweet the mix of taste and texture is: fresh, rich, slightly spicy, a little salty.
You can't eat at Tiradito at all without the taste of their tiradito.
The food kept coming.
Baked with sriquia brushed fat shrimp with a dough ribbon as thin as a spring roll wrapper, served with a sweet and sour chicha morada siops dip.
How interesting it is to break these mummy shells and break them and hit the soft meat inside.
And "Daddy renina", a fried potato ball full of ground beef with spicy chili mayonnaise.
Our waitress described it as a Peruvian shepherd's pie, not far from here.
Another dish of potatoes, simply Peruvian potatoes, includes crispy potato chips, topped with fresh cheese and pepper-fortified sauce.
I love the dish, especially if you can taste the yellow peppers in the sauce, but from the dishes in Larrea, it seems that Peruvians like their sauce a lot.
Alas, everything is not perfect.
I won't bore you with the dull details of a dish of water covered with seafood sauce Chinese broccoli, nor would it feel like it's a promising duck dumpling, topped with a sauce that only tastes butter.
But after those plates were cleaned up, we finished eating two of my favorites: the octopus "anticucho" and the abarbecueduck sandwiches.
Recently in a restaurant in Montreal, there were too many octopus services, but this "pieuvre" was fantastic.
Togarashi (Japanese mixed pepper) and Peruvian Panka pepper seasoned, deep
Deep-fried fillet of fillet, placed on a pool of dark sauce, covered with a spoonful of mayonnaise --
Like sauce, place around the omelet of the butter jam.
Again, the good thing about this dish is the game between elements: hot and cold, crispy, spicy and butter. Gorgeous!
As for the duck sandwich, think about BBQ duck, soft steamed buns and enough green and salsa to add to the crunch. Yum!
There are two options for dessert, starting with "alfajores", the Peruvian shortbread cookie is served with dulce de Lecce with a spoonful of vanilla ice cream.
It was a treat and was my first choice on dessert cocktails with durese de Lecce, pecans, a scoop of coffee ice cream and a flat liqueur mix
My suggestion is: stick to cookies.
I love Tiradito's food because of its originality, freshness of ingredients and all-
Round delicious.
At first, the services provided by our waitress, sommelier and a range of chefs in the kitchen, including Larrea himself, were exemplary.
However, I have a complaint: seat.
Sitting on the stool for two hours, I walked with a tailbone.
I rarely complain about the seat being uncomfortable, but the next time I eat here, I will ask for a seat on the public table at the back.
I also felt that the design of the room allocated too much space to the kitchen to keep our diners stuck around the room, which was a bit like an atmosphere killer.
But apart from back pain and lack of good people
Looking at the vantage point, I left Tiradito happily and optimistically.
There are more such exciting meals in 2017.