Othym, a longstanding institution in Montreal’s Village since 2004, has found fresh roots on Atateken Street. This move isn’t just a change of address—it’s the dawn of a new era for chef Noé Lainesse and his partner Kevin Duguay, allowing them to showcase a vision that is more aligned than ever with Othym’s eco-conscious, locally-driven ethos. The new space—larger, brighter, and entirely transformed by the design firm Clairoux—retains the soul of the original while taking bolder steps forward.

In the kitchen, Noé brings a minimalist, zero-waste approach inspired by his time at London’s renowned zero-waste Silo. The seasonal menu champions Quebec’s terroir, featuring earthy vegetables, duck from Canard Goulu, and Arctic char raised in Ahuntsic-Cartierville. Standouts include Baie-Comeau whelks in a kohlrabi salad, and fragrant mushroom dishes from Brossard’s Simon Le Champignologue. The decor is just as resourceful: recycled wood tables, chairs from the original location, aprons stitched from upcycled leather, and even light fixtures fashioned from cracked plates.

And yes, Othym remains BYOB, urging guests to grab wines to complete their experience.