Best restaurants of 2015: Lesley Chesterman's picks - outdoor fire pit bbq grill

If I were to compile an all-
Of the best restaurants in Montreal, I can choose from 50 great restaurants.
Maybe not three. Michelin-
But is Montreal a three-star city? Michelin-
I can recommend dozens more.
We have more to enjoy this year.
The "best" restaurant feature started in 2000 with a total of five restaurants in the first list: Le Passe-
Partout, the area of the Mediterranean Sea, les suitor De Nicola, the only one still open, da Vinci.
There were 10 last year.
This year, 22 restaurants became my first choice.
So far, this is not only the highest number, but also half the number I reported.
Half of the restaurants reviewed this year deserve the "best" list, which is good news for Montreal --
Especially the city's chefs and restaurant owners are not easy.
Between the construction dilemma, the parking challenge, the heavy tax burden, the shortage of skilled labor, the low wages and the fierce competition, the restaurant workers are facing great challenges.
Happily, customers seem to be as keen on players as ever.
Restaurants in Montreal-
Goer may tend to skip bookings, complain about noise, hesitate at high prices, from a new restaurant to another.
However, he or she still likes to have a good night in the restaurant.
We have never been spoiled by a group of chefs who are not only eager to get the best ingredients, but also-
More than ever before. experiment. Be it the fine-
Big gun for dinner, passionate novice, old-
Just opened a bar, a beer shop or a team of school stalkers or friends in chic casse-
Crote, most people seem to be cooking with new energy.
Things have changed this year.
The chefs seem to be away from safety and really doing their own thing.
Thanks to this year's rave reviews, the 2015 review will only highlight the best new restaurants reviewed this year.
So, apologize to the amazing, artistic, exciting, Elegant Il Pagliaccio, the wild, gentle, calm and gentle, for the new arrivals, you have to step back a little.
Here are 14 of the best new restaurants reviewed in 2015.
When Damas reopened on the original Van Horn Avenue.
The location of the famous restaurant Les chevres this summer, the seat was robbed in a few seconds.
Since its opening in 2011, chef Fuad Alnirabie's excellent Syrian restaurant has developed a loyal group of customers who apparently followed Alnirabie to the new Outremont
This is the first incarnation of this restaurant on Parc Ave.
The new restaurant doubled in size when it was burned down in last February.
The old Damas are very nice.
The new Damas is extraordinary. The red-
The rich decor includes lanterns, beautifully tiled floors and an open kitchen where about 10 chefs produce the most beautiful many
Colorful dishes reinforced with pomegranate, pistachio, Sumai, eggplant and pita.
The menu includes hot and cold meat buns, barbecue dishes in Syria and special dishes in Syria.
Delicious bite after bite, I can't think of anywhere I want to eat.
Chef Alnirabie's kitchen is full of love and care.
Chef Antonio Parker is known for sushi, but at the second restaurant next to him, lavaderia, the rhythm of the food has completely changed.
The menu is more of an Argentine than an Asian dish, which means that the protein is cooked and more of a meat --
Centered on fishcentred.
Start with either empanada or tamales, jicama salad or baked Caesar and dive into house specialty, "parrillada completa ".
This mixed grill comes with avocado salad dressing, pickled peppers, coleslaw and salsa, and three sauces: chimichurri, chimol (made from red radish) chicken, sea am fish and broccoli, broccoli and roasted lemon.
What to say is that this is a fantastic ultimate carnivore dream board.
For those of you who feel a little lightin-the-
Wallet when leaving Park's sushi shop, good news: the price of lavaderia is much cheaper, especially at lunch.
Soubois, which opened in last June, is a restaurant that many people are talking about.
Mainly about decoration.
Sitting in this crazy, much more
I am concerned about the concept of the dinner club in this restaurant, not the food, is a priority, the flat basement space looks like a cottage owned by fashionistas and they like to party.
But my dinner here was a success.
Chef Guillaume Daley and s 'arto Chartier
Otis is two alumni from the leonvante terrorist group.
The dishes are gorgeous and the products are carefully selected. the delicious factor is the Sky price.
The price has gone up, but given the environment, the quality of the ingredients and the complexity of the dishes (don't miss the smoked game hen!
This dinner club is a rare one. and winning —
The senior dining place lays the foundation for the later stage.
Chef Antonin Musso
In the fall of last year, Wade appeared out of thin air.
Dining in his restaurant is simple: 7-
Set menu with natural wine.
Tuiles, foam, slow-
Cooked meat of Mousseau, burnt vegetables and silky seafood
Rivard's not the same,texture-meets-funky-flavour lineup. It’s technique-
Heavy food that attracts people who are not allowed to choose in restaurants (allergies are tolerable, not alternatives ).
But dining at Le Mousso is more of an art experience than a food experience.
I love the tranquility of this restaurant, the cool professional spirit of the waiter, the nice plate presentation, the perfect wine pairing, and the obvious fun that this chef has put all of this together. Mousseau-
Rivard's cooking says, "Trust me," and you'll get a treat if you do.
I can't wait to know where his next menu will take us.
It's wrong to treat it as a barbecue or even a grill --
Style restaurant, because the fire pit here is not so much a reason for the existence of the restaurant as a cooking tool.
After all, this is a Joe Mercuri restaurant, so technology and adventure are the most importantrow-centre.
I expect char-
The marked vegetables were served with appetizers such as "European windbreak, Curry, peanuts and sake.
A pan of caramelized pineapple topped with small peppers, broken peanuts, a little curry, radish rolls and foam sauce.
What is most interesting is the emphasis on appetizers for vegetables, followed by meat --
Non-drive power including Mercuri-to-be-
Miss the Pittsburgh showstyle ribs.
Glazed mango-
These ribs are sweet, fleshy and have a strong taste. Yum!
* Technically Lili Co.
Not a new restaurant,
The owner, Catherine Drew, and chef David Bailey Ali, moved their original restaurant to a new location in the main restaurant, creating a whole new space that adds seating and a more casual feel
Pellizzari prefers internal organs, which means dinner may start with the tail, tongue or testicles.
Although it sounds challenging, he has a way to make these odd parts sing by pairing them with a variety of vegetables, bean sprouts and green vegetables.
There are other delicious options, such as his deer meat medal, his surfing and lawn.
But had a meal at Lily's.
There is as much food and service.
To put it simply: Draws is a great server with a very elegant style. What a natural;
She was friendly and I found myself looking forward to every appearance she had at our table.
Her recommendation for wine and cocktails is also sharp.
I was happy when I walked into Le fantme me and saw the warm smile of Kabir Kapoor.
Then I tasted the wild food of chef Jason Morris and I was fascinated.
This is not a big restaurant, except for the exquisite collages made by Murray's great grandfather Lee Morris, which is a particularly luxurious restaurant.
But this is an exciting restaurant.
Dishes like peanut butter and jelly sandwiches gather on brioche bread layered with foie grask. a.
PBJFG), roast beef and lasagna mixed with potatoes, raw quail eggs and grapefruit oil, these lasagna are made with marinated celery root slices, with a wide variety of risks in this kitchen. And succeeding!
As the candle burns in the corner and the music floats in the background, we taste every bite of Morris' food and every "feel ". Fun!
Tapas 24 was hit a bit when it opened in the summer of 2014.
But when I got there in January 2015, it was undeniable that the service issue had cast a shadow over the delicious food.
Based on the restaurant of the same name in Barcelona, Tapas 24 is owned by a group of partners, mainly the famous Spanish chef Carles Abellan.
Star sommelier Francois chhattier was invited to consult the liquid section of the menu.
The selection of the wine was impressive (list of cool duzon and tonic), but what really impressed me in Tapas 24 was that every bite on my lips was really delicious.
We ordered more than a dozen dishes and I loved it, especially the risotto, the Iberian ham, buffalo mozzarella cheese and truffles. There is also a plate of French fries topped with fried eggs and sausage on it.
My evening was not perfect but the food
Wise, big, big.
The three people behind this great new restaurantchefs Charles-
Antoine Clement and Cheryl Johnson, along with Sebastian Blanchett, restaurant manager, create a Montreal style
Style beer shop with interesting food, great wine list and good atmosphere.
Designer zeburen Peron succeeded in creating a space that was once dull and very attractive, so you should book a table in advance.
Pull a chair, enjoy a cocktail and order all sorts of weird things
It sounds delicious.
Taste the food and enjoy the beautiful scenery.
You won't be disappointed if you end up talking to people who are always fun.
This ancient Montreal hotspot opened with great fanfare in last December, with chef Eloy Dion in the kitchen working in the form of wine/cocktail/small plates.
The wine list is large and the cocktail lineup is solid.
Watch our bar tender/waiter Pat mix up a regular Caipirinha
Like everyone else's drink.
Half the fun.
In terms of food, I like lettuce with asparagus and deep
Fried shrimp is not to be missed, French fries are not to be missed, French fries are provided as a boothalone dish.
Add the cracked atmosphere (with live DJ) to the mix and you'll have a great relaxing/party/carnival destination.
When the news came, 30-year-
Old Outremont bistro Paris-
Many people worry that the restaurant will close.
Van Horne's affluent zone is finished.
However, with the opening of restaurants such as Damas, provisons and Les Fillettes, Van Horn is still a great restaurant destination. Le Paris-
Beurre's former sommelier, Carl Champagne, is a link to the institution's glorious history, bringing new to the place along with the partners of the catering company Pas d'athon mon salon
As for the menu, the dishes are divided into standard appetizers/entrees/desserts and smaller snacks-
Plate size (sharing), vegetables are more important than meat. Aprivate-import-laden, natural-wine-
The heavy "order" made it a bar like a bistro. Opened in mid-
On December 2014, Brasserie Harricana was part of the restaurant, part of the bar and part of the micro beer (craft brewery) located in a vast corner between Little Italy and the park)Ex.
Modern pub snacks and comfortable food are on the menu.
From the first to the last bite, it's clear that people in the kitchen really cook.
When I asked Marie, the owner of Harricana-
To my surprise, Pier Veilleux, behind the stove, replied: "My mom, Danielle Veilleux. ” Mme.
The cooking of Veilleux and crew is not complicated, but the ingredients are the first
In class, the plating was neat, and the seasoning bang slammed.
If that's not enough, they also offer 41 beers.
Master Brewer Matieu Kumar
Five bottles of beer brewed by Tremblay-
More houses are coming at the moment.
The drinks list also includes cider and a limited number of cocktails, some of which arealcoholic.
But don't look for wine in Harricana.
This place is definitely more delicious than the bistro.
Montreal has seen a serious Neapolitan pizzeria craze, offering many great options for pizza lovers who love their pie bloat
Scabs baked at terrible temperatures, light and flash on the fixings.
This Outremont pizza shop is not perfect.
When busy, the look and service of the pizza will be suspended.
But if you can get there between busy hours, you will enjoy the ideal crispy pizza --and-
The melted shell has a good chew and enough structure, and it hangs down when you lift one piece instead of collapsing into a pile of paste.
Inspired ingredients include cherry tomato mortadella, fior di latte, scallions and pecorino Romano, or my favorite is with spicy pancetta, fresh fig Ding and goat cheese.
The top of this pizza is full of aged vinegar, probably my favorite pizza. Ever. As the fine-
At sunset in Montreal, we saw the appearance of a brand new luxury/casual restaurant.
If you merge Schwartz with Les hall, you end up with something like Majestique.
Majestique is located in the heart of Main, a street that brings many of our Monterey people into the world of restaurants, just opened a year ago.
People were very angry when it was reported that the owner was the holder brothers (Brasserie Bernard and holder celebrities) and that the consultant chef was Charles --
Antoine Crete, a long-time former chef at the restaurant toque!
(In Montreal square now ).
So here we have an example of a refined casual merger, a consulting chef who became famous at one of the most fashionable restaurants in town, who created Majestique's menu, where no more than 22
For $22, buy this, hot dog.
Hot dogs are a masterpiece.
Made of Gaspor pork snuggled with sesame seeds
This luxurious chien chaud is a delicious bread topped with red cabbage, apples and fried leeks.
I really like Majestique.
The scene is not as fashionable as it is, yes, it is noisy and some dishes have no taste.
But the service was good, the cocktails were cool and the food was great. *** 95 Jean-Talon St. 514-667-
Van Horn Avenue 0006, 1201. 514-439-
Victoria Avenue 5435, 374. 514-303-
4123 William Street 1832514-846-
1832 Ontario Street, 1023438-384-
Van Horn Avenue 7410, 1226. 514-271-7502, 4675 St-Laurent Blvd. 514-507-7278, 4105 St-Laurent Blvd. 514-439-
1850 Wellington Street, 645514-394-3444, 22 St-Paul St. E. 514-507-5449, 6230 St-Hubert St. 514-903-
6230, 1248 Bernard Avenue. 438-386-0900,420 Notre-Dame St. W. 514-849-
4424,1106 de Maisonneuve Avenue W. 514-564-