A class act of a seafood-forward restaurant taking cues from its former iteration of Ikanos, Garde-Côte takes things in a slightly different direction. In addition to platters of oysters and fresh-from-the-net towers, some of the dishes use fish put through a dry aging process not found at many other restaurants in the city, resulting in meat losing water while becoming silkier with crispy skin once cooked. There’s turf here as well, thanks to two Spanish charcoal ovens for low and better controlled cooking of dishes of dry-aged steaks. Precede all of this with some oysters Rockefeller or butterfly prawns, plus a magnum of good Greek wine, and you’re set.
A multi-tiered hospitality concept taking over the upper floors of Place VIlle-Marie, Hiatus has truly set itself up to do it all: An outdoor terrasse with Mediterranean raw bar dining on the 44th floor, a bar with snacks on the 45th, and a full-fledged restaurant on the floor above that (the 46th and highest in the building) cooks up Japanese and French plates with technique interplay between the two cuisines. That translates to things like ramen or nori tacos as well as foie gras tartelettes and arctic char. With ambitious interior redesigns by Sid Lee Architecture, Hiatus has among the highest and most highly-prized tables in the city when it comes to lavish dining.
