Pintxo

My friends and I stumbled upon this restaurant after a day out in Mont Royal. We’re a tough crowd to please but this place was so so good. The tapas were flavorful and a good portion size. They staff was also accommodating in seating is quickly without reservations –which can usually be hard with a group of 5. Would definitely go back! Highly recommend the mussels and the octopus salad.

Yes! Yes! Yes! I am soooooo happy that they reopened and I’m over the moon happy that they are super close to where I live. The quality of food is out of this world. The staff is fantastic. The wine is wonderful. The ambiance is quaint.
I usually order 10 pintxo’s for two people so that I can have a assortment of different plates and flavors. They have some pintxo that are «classics» and others that are the special of the day. Some of the plates that I order EVERY time I go are as follows:
— Foie gras torchon with onion confit (a MUST)
— Crab and shrimp stuffed piquillo with a shellfish sauce
— Garlic prawns with roasted red pepper sauce (yes!!!)
— Stuffed fig with serrano ham and mahon cheese (I wonder if they can deliver this to me now)
— Goat cheese raviolis with duck stew (ok, I’m starting to get hungry)
— Grilled lobster tail (I love youuuuu)
— Duo of salmon tartar (eh, I think I’m naming all the items on the menu)…
Please hold as I make a reservation for tomorrow!

I went there on sunday night with my friend. It was our first time there so the waiter took the time to explain the menu to us and everything. We had a choice of 4 tapas: onion soup, foie gras, duck tartare with an olive tapenade & langoustine. I ordered the duck breast it came with a risotto that was so devine. Overall the experience was good why im giving it 4 stars instead of 5 its because the place was a tiny bit too small lol. But I would definetly recommand it to others:)

C’était vraiment bon. Les tapas étaient délicieux. J’aime vraiment la diversité des plats! Pas trop cher pour le service et la qualité des plats! Nous allons revenir!

Coming into the restaurant, I was pleasantly surprised by the modern décor, the paintings and the wall decorations in general provided a very nice modern European atmosphere. Although the choice of putting a piece of paper instead of table cloth may have been questionable, the overall presentation of the restaurant was highly satisfactory.
The menu only came in Spanish and French, as a native English speaker originating from the other side of the world, I was definitely not linguistically prepared to order from their relatively large menu. I am not sure what prompted them to include Spanish instead of English, I am sure it was some sort of practical joke because the owner of the restaurant was Mexican, however, I assure you I did not find it funny.
The menu itself consisted of many different options, with at least 20 different appetizers and approximately 8 entrees. I was surprised they were able to sustain such a large menu given that the restaurant size, and therefore my assumption of the kitchen size, was quite small. It makes me question whether all of their ingredients are fresh.
I personally opted for their tasting menu in which they started me off with an appetizer consisting of a white bean soup, a beef tartar, and caramelized onions topped with a stunning foie gras. The presentation itself was minimalistic but overall effective. Although the decision of the waitress to not bring us a spoon for the soup was highly questionable (and when prompted, brought us two different spoons of varying sizes), the dish itself was okay. The beef tartar was overly salted and therefore masked any beef taste and layers in flavor were certainly missing. The sauce that went with the tartar was so overpoweringly olive that it killed the flavor and left a bad aftertaste. The white bean soup had satisfactory flavor and was rather hearty. The texture was quite thick but that was a good contrast to the supposedly light tartar. The only thing that soup left you wanting for was more (and there was quite little, but I suppose that is to be expected from a tasting menu.) As far as the foie gras with onions was concerned, I truly believe that this was the best dish in the appetizers. However, I feel like the ratio of foie gras to onion to bread was quite off. I would’ve liked to see a bit less foie gras, a bit more onion and bread. As foie gras has a naturally creamy texture, it provided as a nice complement to the onion and bread, but because there was so much of it, I had to eat some of the foie gras without it’s complements and that was disappointing.
Our second appetizer course contained a scrambled egg-​mushroom medley. Although the ingredients were fresh and provided a very crisp flavor, I was disappointed that the dish itself was under seasoned. It was very smart of them to include enough moisture in the scrambled egg to keep it light. Overall, this was a dish I really enjoyed.
For my entrée, I ordered their Filet Mignon and I must admit that this was truly disappointing. As an avid fan of Filet Mignon, I expected a perfect medium rare steak with a beautiful carbohydrate side garnished with a light salad. However, what I instead got was a highly overcooked steak, but I’ll come back to this later in more detail. The lack of a proper carbohydrate was somewhat disappointing, but the vegetable garnish was highly respectable. Although it does say something about the food when the vegetable garnish was the best thing on the plate…
Back to the filet: The first surprising thing was that instead of being topped with a fragrant compound butter, it was instead topped by a hunk of goat cheese. I decided to give the goat cheese a chance but realized that goat cheese combined with overcooked filet mignon results in a lamb tasting dish. I inquired the waitress and also realized my suspicion that the filet was finished in the oven. A GIANT no-​no when cooking filet steaks is to put it in the oven because it will overcook in one side within minutes and it will also certainly be unevenly cooked. This was exactly what happened with my steak with one side being well done and the other side being medium well despite requesting for medium-​rare. I was also pretty sure that they let the steak rest inside the pan instead of the cutting board because of how much it was overcooked. When you leave a steak to rest inside the still-​hot pan, it continues to cook to almost a point of in-​edibility. Because of the way it was finished in the oven, I found the steak to be almost disturbingly dry and something you would expect more out of a TV dinner than a $ 32-​dollar dish. I was eating with an esteemed guest tonight and therefore did not send it back, however, were this to be any other situation, the restaurant would have been guaranteed a very scathing verbal comment from an optimistic, but now despondent foodie.

Walking in the restaurant, the first impression this restaurant gave me was very modern and still cozy atmosphere. I was presently guided to our reserved seat and the waitress brought us menu. Surprisingly, this restaurant only had Spanish and French menu which. We ordered tasting menu which consists of 4 appetizers and 1 entrée.
The first plate had 3 appetizers, beef tartar, bean soup and foie gras with caramelized onion. The foie gras was good, however the size of foie gras is too big. They should put smaller foie gras and more caramelized onion. Bean soup was very good, I found the fusion of bean and curry-​like flavor very fascinating and enjoyable. However, the beef tartar was over-​salted and overcooked. The sauce on beef tartar was quite salty which I did not find very tasteful.
The other appetizer was scrambled with mushroom topped with fried leek. I certainly enjoyed this dish. Since I do not like salted food, the quantity of salt they put in the dish was quite satisfactory. The combination of fried leek with fresh mushroom was quite tasty. I have to mention that this is the dish I enjoyed the most for my dinner.
I had lamb for my entrée. Although the lamb and vegetables were over-​sized, the flavor of lamb was quite fascinating.
In total, the service of waitress was brilliant, food was good for 38 dollars.