Restaurant review: Relocated Damas now one of the city's best - best charcoal grill

514-439-
5435 from Tuesday to Thursday 5: 30m. to 10 p. m. ; Friday 5:30 p. m. to 11;
4 p on Saturday and Sunday. m. to 11 p. m.
It is important to call all the main Yes Street with rice appetizers in advance$23;
$26-Main courses$45; desserts, $8-$12. Five-
$65 tasting menu.
Sometimes when you book a table on Thursday, Friday or Saturday, if you don't plan ahead, chances are you'll eat at 5: 30m. or 9:30 p. m.
Or, in most cases, look elsewhere.
I suffered the last bit. minute-reservation-
This is the first time I 've called Damas and got a reply "sorry we're full" and I get it.
The second time though, I was a little surprised, but for the third and fourth time, I was totally overwhelmed.
It's Montreal, not Paris, London, New York, or even Toronto. , Garde-
Even from Gabby.
Also, Damas has just opened-well reopened —
At the original Van Horn Avenue.
The location of the famous restaurant Les chevres because the first Damas was a fire in last February.
Now it is twice the size of the original, including a 40seat terrasse.
No comments have come up since opening at the end of June, and when I wrote down the original establishment in December 2011, it was almost empty.
But this wonderful Syrian restaurant soon had loyal customers who apparently followed the chef.
The owner, FuadAlnirabieto, digs for the new utremon.
His timing is ideal as it is now not only the season to dine outdoors, but also the season to eat Middle Eastern cuisine in the hot summer.
When I finally booked my room on Tuesday night, the first thing to get into the room was wow decor.
I admire the red ceiling, the lanterns, the delicate tile floor, the glass floorin wine cellar.
But my favorite is the open kitchen where about 10 chefs are producing the most beautiful manyColor plate.
I feel sorry for the last Damas, a restaurant that opened my taste buds with pomegranate, pistachio, Sumai, eggplant and pita and entered a new world of olfactory stimulation.
These days, the taste of this flavor is very popular in cooking, especially thanks to the book of Yotam Ottolenghi, an Israeli native who owns several restaurants in London.
Ottolenghi's dishes are not particularly Syrian, but there are many similar Middle Eastern dishes and ingredients in his book that you can find in Damas.
The menu includes hot and cold meat buns, barbecue dishes in Syria and special dishes in Syria.
I heard about it a few years ago from Remi Jahir (partner of chef Racha Basol --
Missed the Anise restaurant in the Syrian market, such as 13-km-
As early as the 13 th century, the long-term market for alpo was the best in the world.
Given the bad conditions in this country today, I am worried that I will never see this myself.
So, through a gorgeous restaurant, like the layers of emaqlouba (saffron --
Rice, eggplant and chicken), friki (stewed lamb with smoked wheat, nuts and raisins) and bamia (stewed lamb legs with okra, tomatoes, prunes and apricots ). There’s a five-
The $65 menu is tempting.
But we ordered a big meal and jumped in.
The first batch arrived with fried kibeh, hummus and cheese dropper, followed by fattosh and falafel.
The eggs were made of Bulgarian and minced lamb.
Egg roll shape seasoned with pine kernel and pomegranate.
Soaked in a thin model
Outside tahini, the crispy torpedo of the grain and meat is dense and delicious.
I can't eat a lot, but I'm happy to crunch in a month or two.
The hummus is covered with Sumai, full of tender lamb and roasted pine nuts.
The waiter brought the fresh one. out-of-the-
Oven pita provides the perfect foundation for this velvet-like hummus and a sensual blend of delicious lamb.
Between a flat bread, I gobbled up the dropper, and the Golden salty cheese triangle sandwiched between the mint leaves, served with a seasoned tomato salad and some Nigerian seeds.
The fat is a bit disappointing because the pita is wet and the salt is very heavy
There is no squeaky sound in the mix.
But falafel makes up a lot.
With a side of homemade kimchi, falafels (five in total) crisp, lightweight, plated in the most elegant style, comparable to their usual streets --food persona.
You can have a meal at Damas's mezzes restaurant and I am eager to taste more.
But I can't help but try some of the bigger dishes, especially fattet Bharat.
This is a version of my favorite old Damas and I like to do it with eggplant, this fattet comes with a glorious leg sugar with rice, pine nuts, grilled pita, parsley and yogurt sauce all around
Where should I start? off-the-bone-
Creamy tender meat
Crispy texture game, or from the moment they passed my lips to the last Swallow, how about the way the taste danced together (more waltz than tension.
I can't think of my favorite dish this year.
The sheep. . . Heaven!
Roast lamb chops, this dish failed in my previous Damas review and is now successful.
The shelf is divided into two large pieces and seasoned with seven pieces
Mix spices and scorch to the ideal medium on the restaurant's live charcoal grill-rare.
The side dishes include tomato and onion salad, grilled pita and sesame paste.
A delicious bite after bite, I can't think of what I would rather eat that night.
So much love and care came from the kitchen of ChefAlnirabie.
So lovely, we enjoyed two Greek wines, one white and one red (star. Thymiopoulos Terre et rainbow 2012) the restaurant was short
Selected wine list.
If I have a complaint, it is that a few bottles we ordered are gone, which means that our price is higher than we would like.
Perhaps now is a good time to add a second complaint about the service, which lags behind the first and second courses.
The description of the menu by our waiter was also a bit blunt and a shame as the food was well worth the enthusiasm.
But, really, I'm picky here because our meal was fantastic and it didn't end once the last pita was finished.
Even in the best restaurants, fireworks fade with the arrival of dessert time. Not here.
Although stuffed into gills, it didn't stop us from eating delicious baklava ice cream, and even better, kanafeh, a fresh and tender cake filled with fresh white cheese, orange syrup and pistachio were added.
Not only does it perform beautifully, but it's also from the same ol' cr me br l'e/profiteroles/tarte Tatin Montreal resto standbysYes!
I can end this by saying how great it is to eat upscale ethnic foods, or enjoying this culinary tour, or even comparing it to this or that restaurant.
But I was wrong.
One thing I like about Damas in the absence of a warning that this is a great "X" restaurant is that it was a great restaurant period.
Not only do I like it, but I also like it, just like I like the city best.
From the number of people trying to grab a table here, I know I'm not alone.