Standouts include the wonderful lobster bisque trio, lovely foie-gras terrine and sinful molten chocolate cake. Chef David Couture creates dishes that are sharp, stylish and for the most part drop-dead delicious. If you're game for a few wine-and-food-pairing thrills, you have a choice of a staggering 50 wines and five Champagnes available by the glass. Located in the heart of the Old City, this smart wine bar places both food and wine on the same pedestal.

Baba au rhum is dressed-up grilled pineapple, coconut sorbet, caramel sauce, and cr?me anglaise.Īsz?, 212 Notre-Dame St. Although surprises are few, everything we tried was made with good ingredients attentively cooked in familiar ways.Īnd everything is presented beautifully crockery comes is various elegant shapes depending on the dish, and each plate is composed carefully and magazine-photo-ready.ĭesserts are as impressive for their taste as for their presentation: 'meringue lemon pie' is really a cake-like shell holding a custardy lemon filling and meringue.

The formula here, then, caters to West Islanders - and anyone else - who wants an impressive room and a varied but predictable menu. The pizzas don't break new ground, either, but are good value: the one with mozzarella, large slices of good prosciutto, balsamic reduction, with fresh arugula mounded in the middle before serving, is very satisfying, the tart arugula playing nicely off the sweetness of the balsamic. So, alas, does the big TV in its neat frame on a wall near the bar, soundlessly but incessantly broadcasting sports and news. A table by the window is more peaceable, but the parking-lot view does detract from the high-priced architectural drama inside. If the hostess gives you a table in the middle of the 190-seat restaurant you will, at busy times, endure a level of ambient noise plus peppy music which makes conversation a bit of a challenge. Beneath the coppery sculptural decoration towards the back of the room is the quasi-open kitchen, dominated by a formidable grill. 'Having a burger under a chandelier, the customers find that to be ahead of what regular restaurants are doing.'Ī sleek and black-clad hostess leads you across the black and white main room (which feels enormous under that high taupe ceiling), past the bar, with its sky-high racks of Grey Goose vodka. 1 thing,' general manager Joseph Bras told me.

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