At Kitano Shokudo, Hiroshi Kitano's culinary prowess takes center stage. A native of Japan, Hiroshi's early culinary beginnings shine through in every dish, blending advanced techniques with unique flavors. Montreal is indeed fortunate to be his chosen culinary playground.
While the nigiri is a must-have, the mazemen is the showstopper. Translating to "mixed noodles," mazemen is a symphony of flavors and textures. Whether it's the umami-rich lobster mazemen or the luxurious caviar edition, each variant is a testament to Hiroshi's genius.
A recent standout was the uni and bone marrow mazemen. Words can't do it justice; it's a dish to be experienced. From house-made pickles to the freshest cuts of fish, every offering at Kitano promises a gastronomic delight that leaves you yearning for more.
Step into Bernie Beigne, where the art of doughnut-making comes alive five days a week. Here, every doughnut is a testament to handcrafted perfection. From mixing to frying, garnishing to serving, the team ensures each piece is fresh and flawless. Watch as Bobby masterfully handles the dough, while Philippe, with drumsticks in hand, flips and glazes. George, John, and Dean complete the ensemble, each adding their unique touch.
With a spread of 23 tempting varieties, making a choice can be daunting. Yet, for purists like me, the plain, warm, glazed doughnut is unparalleled. It's a bite where simplicity meets perfection, letting the craft shine. If Bernie Beigne isn't on your radar, it's high time. And for those who've tasted their magic, there's always a reason to return.
Following their runaway hit Krapow (where pandemic-era takeout was flying out the door), Kevin Larken’s Indo-Malay restaurant Sat Lagi slows things down and refines it with this gluten-free, Indo-Malay concept. Launched with a cocktail menu by drinkf master Tao Zrafi and curated wines that pair well with the food from chef Jerome Villarasa—props to dishes like the fried chicken with kefir butter, satay sticks of beef and chicken, classic rendang, and a gnarly whole fried red snapper—this is a big arrival for the Plateau.
Picking up the baton dropped by departed dive bars like PrimeTime, Snack N’ Blues, and La Petite Idée Fixe, Double's Late Night takes a slightly more chic approach to reviving the cheap beer ‘n’ eats-type of establishment. While you still can grab a cold bottle of Labatt Bleu, being run by Victor Petrenko of Pasta Pooks and Danny Smiles with A5 Hospitality backing means you’ll get well-executed takes on comfort food like hot chicken, burgers, blooming onions, and fried pork chops served up with a bottle of HP sauce. Believe it or not, you can reserve a table here.