Pastaga

Ce resto est vraiment digne d’un grand!
A l’arrivée, on se fait placer assez rapidement, même si c’est souvent plein ou presque
Il y a des tables près des cuisines, où l’on peut voir ce qui se passé en cuisine à travers les vitres
Nous étions sur une table en bois en hauteur, au milieu du resto, c’était très sympa
Nous y sommes allés pendant Montréal à table, le potage, le plat (porcelet laqué à l’érable) et le plateau de fromages étaient tous excellents
Le service était très bon aussi
Une réputation largement méritée, à essayer!

J’avais entendu parler de ce resto en grand bien. Je l’ai essayé à l’improviste pour un brunch avec ma fille. Accueil correcte. Nous avons attendu longtemps pour un grille cheeze et un oeuf Bénédicte et le resto n’était même pas plein! Mon assiette est arrivée tiède et le blanc d’oeuf était vraiment trop baveux. J’ai donc du attendre encore pour qu’on me refasse une autre assiette. Dison que pour une première fois c’était pas convaincant.

Came here for restaurant week and all the items we had are part of their regular menu. The atmosphere was laid-​back and nice, with a relatively comfortable distance between tables. The salmon appetizer was super fresh and interesting, but everything else we had was just a tad disappointing.
It’s been my personal mission to try risotto everywhere that I can, and am sad to say that it wasn’t great here. It was overcooked, and did not taste tongue-​burningly-​hot as it should if it was made fresh just for me. We also had the dessert (chocolate mousse), which was almost great except the «sponge taffy» was essentially chunks of brown sugar and unappealing after the initial sugar rush wore off.
Unfortunately, while the price point was just right for restaurant week, I don’t think most of the things we ordered would feel «worth» their prices on the regular menu and we’re unlikely to go back.

Depuis le temps que nous devions venir nous sommes finalement venus
Le cadre est sympa, c’est épuré et on peut voir les personnes en cuisine si on se place au fond du restaurant. Assez cool mais on a préféré des banquettes et des fauteuils confortable à un autre endroit !
Au niveau des plats il faut savoir que la notion d’entrée et de plat n’existe pas vraiment. Les portions sont assez petites et il est conseillé de prendre plusieurs plats pour les partager.
On a choisi une entrée à partager. Du saumon mariné avec des rates et des herbes. Bön mais 3 morceaux pour 4 ca faisait pas beaucoup …
Ensuite pour les plats j’ai pris le gigot d’agneau braisé mais avec seulement 2 petits morceaux de viande j’ai trouvé ça ridicule pour 20 $ … Autant la viande est bonne mais il faut en avoir plus dans l’assiette pour apprécier le plat …
Le foie froid était bon et en bonne quantité. La poitrine de porc laqué à l’érable aussi mais cela pouvait devenir un peu écœurant sur la longue et gras.
Au niveau des desserts la madeleine à la pistache était bonne bien que né ressemblant pas du tout à une madeleine. J’ai aimé son gout de madeleine mais Laura l’a trouvé trop imbibé et n’a pas aimé sa forme: D
Niveau vin (leur atout principal) on a pris 3 verres de vin au verre: un rosé d’Elodie Balme, un Chénas et un Sancerre. Les 3 étaient bons. Joli sélection au niveau de la carte. Il y a beaucoup d’importation privé et un choix conséquent.
C’est donc au niveau gustatif une expérience bonne mais sans découverte extraordinaire et malheureusement pas assez garni en quantité par rapport au prix payé. J’ai littéralement mangé au moins une baguette de pain pour me remplir le ventre et on était un soir donc sans une faim de loup …
Plusieurs points positifs :
— Le service était amical
— Les vins sont top et on retrouve des choses rares au Québec
— Les plats étaient bons d’après mon ressentis personnel mais pas extraordinaire non plus.
Plusieurs points négatifs :
— Le serveur qui insiste pour nous faire prendre une entrée en attendant nos plats.
— Le vin servi qui est perlé et il faut en reparler au serveur pour qu’il le carafe énergiquement afin de le faire disparaitre. L’initiative était bonne.
— Les portions trop petites pour le prix
— C’était bruyant …
Pas emballé plus que ca donc par cette expérience, avis mitigés dans notre table.

Don’t be misled by the name, you won’t find carbonara or lasagna on the menu at Pastaga. In place, you’ll discover an inspired selection of dishes with a distinctly Québécois flavour. With original and tasty food, a warm relaxed vibe and impeccable service, Pastaga raised the bar on all fronts and left me with a great impression.
We had a selection of tapas including Salmon & potato salad, Shrimp ceviche, Lacquered pork belly, chopped liver, black inked squid, and deer tartare, as well as 2 delicious deserts.
Check it all out with my full review here:

SUper restaurant pour une soirée entre filles. Nous avons eu un excellent service et avons goûté des plats très délicieux et surtout à juste prix. Les vins sont super intéressants et les saveurs du mois à essayer pour sûr ! L’ambiance y est détendue et les gens qui fréquente l’endroit également ce qui est plaisant pour une soirée où l’on désire discuter tranquillement.
À trois personnes nous avons essayé 6 plats et 3 desserts et TOUT était délicieux et bien dosé.
J’aime beaucoup l’endroit où j’oserais retourner à chaque saison.

We expected a lot and were seriously disappointed.
We ordered the nordic shrimps, the beet salad and the tuna belly with burrata over focaccia.
The nordic shrimp plate was hands down the worst plate of food we ever ate in a restaurant.
The shrimp smelled (and tasted) terrible and were served with a (tasteless) cucumber gaspacho.
It’s hard to understand how any chef could have served those shrimps to customers.
The beet salad and the tuna belly were okay. Certainly not the best we’ve had.
The staff was great, but seating was a bit awkward.
We’ve been looking forward to trying out Pastaga for a long time, but it was hard to enjoy the whole experience after those shrimps.

I went to Pastaga for their weekend brunch. It was all quite good. The waiter brought us delicious butter/​white chocolate cookies as an appetizer bite. They were fantastic. The drinks were very average. The baked beans in my «ham and beans» dish were good but the ham was very dry and bland and this is where I remove a star. My dining partners had the pulled pork benny which was very tasty, and the mushrooms on toast which was also quite good. The presentations were all very pretty. I asked the waiter how big the side of chopped liver (6 $) was and he said small so we ordered 2, turns out they were pretty big and could’ve easily shared it since it was only a side. It was served on toast, covered in pickled onions and was quite good. The service was ok. I will come again and give it a shot for dinner. Oh– and décor and atmosphere is fantastic.

Savoureux, original et créatif.
Repas en amoureux ou nous avons passé une très belle soirée chez Pastaga.
Des plats savoureux, pieuvre, porcelet, Poutine et burrata avec mille feuille et gâteau au chocolat en dessert. Des plats plein de saveurs le tout appuyé par un service attentionné et efficace.
Envie d’y retourner pour goûter à d’autres plats. Cadre et ambiance chaleureuse !

Testé dans le cadre de Montréal à table, Pastaga m’a conquise immédiatement: placés dans les cuisines, on était aux premières loges pour voir les délicieuses assiettes prendre forme. Tout était délicieux, le service était parfait, et j’ai hate d’y retourner!

Pastaga! It’s been on my to-​go list forever, and I’m very glad I finally got to try it out. I went for lunch, which is offered only once a week on Fridays.
Tried
Appetizer
Chopped liver à la mousse d’onion, chips de bagel + onions marinés (+3)
«Tataki» de saumon de l’Atlantique, rattes crémeuses + salmon jerky râpé (+4)
Main
Pieuvre grillée à l’encre de seiche, gâteau de pdt + rouille safranée (17)
Tortellini de ris de veau (18)
Onward to each dish, which were beautifully plated.
The chopped liver was the best part of the meal for me, as the different tastes came together oh-​so-​perfectly onto one bite of the bagel. The liver, served in a mousse, came in a generous portion surrounded with a selection of greens mixed in with the marinated onions. Simply divine.
The salmon came in big sashimi slices, covered with a creamy potato salad. I was looking forward to the salmon jerky bits, but they were sprinkled very thinly, used more as seasoning than actual part of the dish. This was very good, without much new.
The mains were disappointing in comparison to the appetizers. The grilled octopus dish lacked cohesion; the octopus didn’t go particularly well with the potato cake or the rouille. The ink-​like sauce was a dark black like I’ve never seen before, but it lacked flavour to complement the dish.
The tortellini filling is one of their in-​house special (ris de veau seems to pop-​up now and then on their menu) and was very good. Too much pasta to filling ratio to my liking. The little mushrooms didn’t do much for me in terms of sides.
Overall, as they change their menu frequently, I would definitely see myself coming back to sample other items. One downside of the meal was the pervasive use of potatoes, which I am not a big fan of.

My manager took us out on a Sunday evening. Place was not too packed. We were seated close to another couple which gave us an opportunity to eye our neighbors tasty plates. Portion size looked small but let me tell you it fit just right in my tummy. I started of with oysters and we a shared grilled octopus. Appetizers were outstanding! Oysters fresh and tasted like from the sea and octopus had that nice char… And really tender! My main meal was the porcelet and pancake — flavors were amazying, I can see why it’s their classic dish. Lastly desert was the tarte au pomme — Omg I was in food heaven. The buttery dough paired with the icecream, nuts and Carmel sauce just made my mouth water.
Give this place a try guys, it’s a great place to eat well and for me it’s worth to spend money on great food & service. Reasonably priced also.

I was there for the Taste MTL event. Overall great food, perfect flavors, and nice techniques. The servers were quite busy (totally normal during such events) and seemed a little overwhelmed, but the food was just perfect. On my bucket-​list for brunches, too !

Location: On the main, close to the Little Italy ‘border.’ I don’t think there’s a subway stop close enough to walk from, but street parking is available. On weekends, the meters stop running at 6pm and if you arrive before 6, you should be able to find decent parking. I think the 55 bus runs all the way up as well.
The place: Though the space is not huge by any means, it offers up a great layout with minimal décor and great lighting. It has a very ‘clean’ feel to it and is what I would consider very urban. I really like the space, as well as the great art work that adorns its walls.
The food: This was my first stop on my MTL à Table extravaganza, and I was really eager to eat my way through Pastaga’s menu! I started with the cream of butternut squash velouté with brown butter and ricotta ravioli. Considering I’d been out and about in the cold all day, soup was exactly what I needed to warm me up. It was delicious and you could really taste the nuttiness of the squash. The roasted pumpkin seeds added wonderful flavour to the soup, and the ravioli were both fresh and delicious. I couldn’t really taste the ricotta, but truth be told, ricotta isn’t bursting with flavour to begin with. In any case, I love this soup and would like to ask Martin Juneau to bottle it for me!
My main was the gorgeous grilled white tuna on a fried tortilla, accompanied by herb mayonnaise and a bouquet of veggies. I *think* the veggies included fennel but I’m not 100% certain. Either way, this dish was fantastic. The tuna was perfect, the tortilla wasn’t oil or greasy at all, and the vegetables were fresh and crisp. After overindulging at Bremner on Friday, this was exactly what I needed to balance out the gluttony. I really loved this dish. My friend ordered the maple-​lacquered pork belly with carrot pancake, which is Postage’s signature dish, and she loved it. There was total silence while we ate our main dishes — I mean hello, there can be no interruptions when food is this good!
For dessert, we both ordered the chocolate and sponge toffee pot de crème. I honestly don’t know which is better Chuck Hughe’s pot or Martin Juneau’s. I shed a few more tears as I enjoyed Pastaga’s pot — it was divine!
Service: Very good. The wait staff was friendly even though they were very busy, our water was constantly refilled, our table was cleared after every dish, and our regular waiter took the time to explain the menu to us in detail.
Price point: $ 29 for three courses during MTL à Table. You can’t ask for better than that! I will definitely go back!
The only thing I found odd was that they only had French menus. Now, on my end, it’s fine because I’m French. However, my American friend doesn’t read French so she had to rely on me and the waiter to explain each dish to her. No big deal, but strange nonetheless. That said, I haven’t seen their regular menu so can’t say if it’s bilingual or not. I would imagine that it probably is.

Excellent food. We went on a Sunday night around 8PM and were seated immediately. The restaurant is very cozy, with nice unique wooden tables. The menu is extensive, offering cold plates and hot plates, cheeses and desserts.
The pork belly was the best thing I’ve ever eaten. The tuna tartar was extremely fresh and delicious. We also tried the burrata, which was not the highlight of the meal, but still very tasty.

Ce fut notre première expérience au Pastaga et surement pas notre dernière.
Le service était amical et sans prétentieux et tous les plats que nous avions pris étaient bien réussis (tartare de thon, longe de veau, poitrine de porcelet, saumon mariné).
Il faut savoir que les portions sont petites et qu’il faut commander au moins deux plats (15 – 25 $/​plat) par personne pour être rassasié.

Absolutely amazing experience. The food was unreal and I enjoyed every dish we tried. Our waiters reccomendation were thorough and very helpful. Hopefully can go back again

Pour un restaurant de cette qualité, je m’attendais à payer beaucoup plus cher. Les plats sont franchement abordables. Une belle surprise
L’ambiance est décontractée, le service est excellent. Côté plat, j’ai commandé la poitrine de porcelet laquée au sucre brun, pancake & marinade de panais et en dessert, la mousse chocolat amer brisures de tire éponge et foam caramel.
Il faut réserver, ca se remplit rapidement

One of the best hidden gems of Montréal. A little off the beaten path but only a short cab ride from the plateau. One of the best food experiences in years.

I won’t know the exact names of the menu items, as they were in French; however, I can say that the food was exquisite (as was the company, though I cannot promise they will sit with you when you are there). We went to Pastaga on an empty night (thank you, snow storm). I don’t remember the wine that was ordered, but I do remember a delicious cocktail with a silly name (what was that name?) and it was very tasty.
For the dinner, I ordered the beet salad (OMG) and the scallop dish. They were both to die for. My partner had the salmon dish as a starter and I wanted to steal it from him. I can’t remember what he ordered for the main (check Tripadvisor as he does not Unilocal — sorry!). The service was impeccable and the snow outside glittered as if it was lit by tiny little fiber-​optic lights (or diamonds if you want to go that direction). That being said, I cannot promise you will be there when everyone else cancels their reservations and the snow sparkles as if lit from within. What I can say is that the food is worth the reservation, even without the delightful company I enjoyed.
If this is what Quebec is to food, then Quebec deserves to be on the food map as much as New York and Paris do.
Surprisingly, the prices weren’t even as steep as one would expect in the U.S. for food of this quality. Amazing.

This review is based on my Brunch experience at Pastaga.
After eating all these heavy food for the last few days, Pastaga’s experience was a change of pace in a good way. As one cannot have foie gras every meal.
Service was pleasant and accommodating. Menu is in French only but our waiter was really patient and answered all my questions with a smile.
The menu is seasonal and changes frequently, but all you need to know is everything here is fresh, well prepared and delicious.
Quiche au chorizo et fenouil caramélisés, fromage frais et salade verte ($ 14.50)
Croquettes de Porcelet ($ 14.50)
Gaufres natures, crème chantilly et sirop d’érable ($ 7)
I just love the casual and unpretentious vibe of Pastaga.
I definitely want to come back here for a full dinner experience!

Over a year ago now, I visited Pastaga for a Sunday brunch and left with the strong feeling of needing to return for dinner. It took way too long but through Taste MTL, I finally did. For the uninitiated, Pastaga is the brainchild of chef Martin Juneau who, since opening this restaurant in 2012, has opened up Pub St-​Joseph as well as the Mr. Crémieux food truck. Pastaga is a ode of nature wines as well as great food to pair with those wines. The food definitely has French influences at its core but branches out extensively in other food genres.
Located on the relatively barren strip of St-​Laurent just before little Italy but after Mile End, the restaurant is a small, simple space with mirror walls, misshapen wooden tables and ample lighting via power bars on the ceiling. The real beautiful touch is the bright red tilted kitchen that is visible in the back of the space. A glass wall blocks out the sound from the dining room but we can see everything going on. There is also a large table located in the kitchen for larger groups to enjoy if you can get it. Overall, it is a very cozy and comfortable environment to enjoy a meal in.
I visited during Taste MTL where they were offering a 39 $ menu of items off their current seasonal menu. Me and my dining companions ordered all of the options to try. First up, there was grilled Albacore tuna with braised fennel and citrus gel. The tuna was grilled to perfection. The braised fennel and the citrus were perfect compliments to the fish. A very nice start to the meal.
Next up was marinated salmon with salmon jerky and a creamy potato salad. The salmon was, like the tuna, cooked perfectly. The potato salad was, as indicated, quite creamy with a strong hint of dill which paired very nicely with the salmon — bringing to mind a classic smoked salmon dish in terms of taste.
The third main was a play on Jewish chopped liver with bagel chips, capers and hard boiled eggs. Now, I have never been a big fan of chopped liver. Despite my enjoyment of foie gras, the texture of Jewish-​style chopped liver always created a roadblock for me. I went in with some apprehension but came out loving it. The texture of the liver was not an issue and had that great fatty flavour. The pickled onions brought some sweetness to that dish. The hard boiled egg was perfect and the bagel chips added that little bit of crunch and saltiness. A very well executed dish.
The final main was, to me, the best thing we had all night — maple lacquered pork on a pancake with a parsnip salad. The pork and pancake combination was brillant — the right mix of sweetness, fattiness and starch. The pork, in particular, just fell apart without any effort. Great texture achieved by the kitchen staff there. The salad of parsnip added a little crispness and freshness so you felt a little better health-​wise about eating pork, maple syrup and pancakes for dinner!
For dessert, there were 2 options plus a cheese plate. The cheese plate was a goat cheese with candied nuts, apple butter and a mini cake loaf. The goat cheese (I forgot the name of it sadly) was quite good — soft but still firm enough to handle properly. The other 3 elements of the plate allowed you to add different levels of sweetness to pair with the cheese — the apple butter was a particularly wonderful surprise in terms of its strong flavour and consistency.
In terms of desserts proper, we had the choice of a Mr. Crémeux Sundae with milk crumble and sous-​vide Prunes or a raspberry cheesecake. The sundae was delicious. Anyone who visited the Mr. Crémeux food truck over the summer knows that Chef Juneau and company know how to make a great soft serve vanilla ice cream. The addition of sous-​vide prunes provided some tartness and the crumble was nice and crunchy. The cheesecake was good as well — the texture was spot-​on and the coulis was nice as well.
Dinner at Pastaga met all of my expectations and more. Our waiter provided great service especially in terms of the wine pairings for each dish. You could tell he knew his wine list well. The food was wonderful across the board and the dining room itself relaxed and quiet enough to allow good conversation. This meal reinforced the notion that I waited way too long to stop by for dinner. I will definitely not make that mistake again… and I hope you don’t either.
Cheers!

Ouf. Oh lala. Les mots me manquent pour décrire ma toute première (oui, je sais, c’est gênant) expérience au Pastaga, le réputé resto du chef Martin Juneau, celui qui est aussi derrière le foodtruck Mr. Crémeux et le nouveau pub british Sir Joseph.
J’ai mangé en cuisine, l’énergie était merveilleuse. J’ai eu un service A1, des conseils et des descriptions à s’en lécher les babines.
On a débuté par le plat signature, le saumon mariné avec pommes de terres crémeuses et du saumon jerky fait sur place râpé sur le dessus: un régal. Mais c’est les pétoncles qui ont été mon véritable coup de coeur de la soirée, avec la purée d’échalottes, les oignons perlés caramélisés et les champignons (pied-​de-​mouton et girolles).
On poursuit avec la longe de veau cuit à la perfection et fondant en bouche, qui m’avait attiré pour ses accompagnements: pesto qui goûte le parmesan à fond, et les bahjis d’oignons. Finalement, on se régale avec le pogo de lapin de Stanstead et le boudin noir qui me rappelle le pain d’épices.
On accompagne les viandes avec un vin nature rouge, qui me fait oublier mes mauvaises expériences antérieures avec le produit.
Bref, ça faisait trop longtemps que je n’avais pas aussi bien manger, sans parler de l’expérience complète grâce à la table en cuisine et des discussions avec les serveurs et le sommelier!

The food in Pastaga is absolutely delicious and I will definitely come again. Very nice natural wine list to explore. The kitchen is separated by glass wall from the dining area and you can observe the chefs preparing the food. The only reason I’m giving 4 stars is the service. We had to wait 30 minutes to be offered water or drinks after being seated. Once we had the attention of our host everything was ok.

I’m gonna go ahead and be perfectly honest and say that I don’t remember much about this place. We went just after Xmas in 2012 and it’s now August 2013. I know I had espresso and then another espresso, so the espresso muct have at least been passable. It was brutally cold out so I can say the heat works. And I went to the bathroom, so they have bathrooms.
Oh we got breakfast there. I didn’t even realize it was primarily an evening kinda place. How about that.
Anyway, I don’t remember what I got but I seem to remember it being good. D got some sort of eggs benedict concoction and it was good. I think it may have had salmon in it. I know it was tasty and at the end, there was no food left. The guy we met there also ate all his food. There’s something to be said about that.
So…heat, working bathrooms, good espresso, and food which will cause you to clean your plate. Sounds good to me. I say give it a shot and see what you think.

Love this new restaurant, ranked one of the best by Air Canada enroute magazine in 2012!

This is by far the best Canadian restaurant I’ve had the pleasure to dine at, and I’m amazed how little it is known in Montréal.
The restaurant itself stands out from others with its big, clear windows. The entire dining place is lit with several lightbulbs attached directly to extension cables hanging on the ceiling, and the ambience is slightly more «hipster» and casual.
The tables are in different sizes and shapes, and I was seated at a table that was very wide in width but pretty narrow in length, and for my table most of the dishes were presented in long, rectangular plates. The same dish, however, ordered by another table of 2 beside me was presented in a round, large plate because they had more table space. The plating, of course, was also slightly different.
It amazes me how much thought process they invested for creating such magnificent dining experience for every individual.
The service was quick, efficient and personal, and there is nothing much to talk about. It is possible to make and modify your reservation online via Guestful, and it is very fast and convenient.
The food was savoury at every bite. Pastaga’s dishes were, in my opinion, about the harmony of flavours and textures. Every element on the plate has its own purpose, whether it was the acidity from pickled eggplant to balance the sweetness of the caramel sauce, or the texture of the soft pancake to contrast the crispiness of the piglet skin, everything just works so well… together!
From the interior décor to the presentation of the dishes, everything seemed so simple, and yet so elegant and complex. Chef Juneau has showed me that simplicity is indeed the new complexity.

Le Pastaga est un de mes restos de quartier favoris si vous êtes dans la Petite Patrie ou passez par la Petite Italie il faut absolument l’essayer. J’adore le concept des petits plats à partager, les huitres y sont très bonnes et le must qu’il vous faut absolument commander c’est le porcelet laquée au sucre brun. Gardez vous aussi de l’appétit pour le dessert qui est toujours fabuleux. La carte des vins est aussi excellente, j’y fais souvent de belles découvertes et le vin est nature, donc adiós les sulfites et autre tralala! Le service est toujours à point et gentil juste ce qu’il faut. On y retourne toujours toujours!

Pastaga is a great place for top-​notch chef-​quality food. The space is small-​ish, but comfortable and bright, with an open kitchen for watching the magic happen. The staff on my recent visit were helpful, knowledgeable, and efficient, but never intrusive.
They have a nice wine selection and fantastic cheeses, but the food is the star here, and it shines brightly
Highly recommended

Martin Juneau l’ancien chef de la Montée de Lait, revient ainsi avec un concept semblable mais qui marche tout aussi bien. Tant les plats que la carte de vin y est recherché et raffiné. On sent ici qu’on est dans un établissement de qualité, que la brigade est bien mené et que le service est important.

Oui. Mais non. Je m’explique :) Le décor est sobre et lumineux, le design des tables intéressant et le service souriant et relativement rapide, mais on arrête là pour les compliments.
Le menu comporte une sélection d’entrées et une autre de petits plats principaux. Les portions né sont pas ridicules, mais pas grosses non plus, donc attention les gros mangeurs. C’est bon, c’est joliment présenté, sans plus.
La liste des vins, en revanche, est une vraie catastrophe. Ce sont des vins dits «naturels» qui goûtent le jus de fruit (nous avons essayé deux bouteilles différentes) et il n’y a aucune autre option. Aucune finesse, aucune richesse, ça ruine même le goût des plats. Je né comprends pas ce choix de la part du chef, qui jouit pourtant d’une certaine réputation…
Ce n’est pas une place à éviter, mais si vous la mettez dans votre liste, né la placez pas tout en haut :)

Gold Medal Winner at the Canadian Culinary Championships, Martin Juneau, has opened this bright, lovely, comfortable restaurant up on a northern stretch of St Laurent that’s slowly waking up and increasing my love of this neighborhood. Pastaga sits alongside 3 contemporary art galleries and the newly renovated Vices et Versa in the formerly wasteland stretch of the Main above the underpass and before Little Italy. Two pages of all natural wines are just the beginning, I love the staff, the sweet and savoury menus, the big chef’s table in the back for eating exceptional food while watching the Habs — the whole spirit of the place is chaleureux, classy but friendly, and I can’t wait to go back.