An unsuspecting worn white sign with the words Tuck Shop does not prepare you for the visual and taste sensation within. Tones of grey with splashes of vibrant yellow are a delight as one is seated on the comfortable banquet or at the sleek white marble bar. I would vote this bar seating as one of the more happening places in Montreal. Jon Bloom, one of the three owners, entertains the dining bar patrons with a variety of mixed drinks, beer on tap and a variety of wine by the glass.
At first glance, I am impressed by the décor as well as the reuse of furniture (with a lick of new paint) and mason jars filled with sand and votive candles.
The menu is printed on recycled card stock since it changes daily depending on the season and the market availability. Best of all, a lovely little herb garden compliments the backyard and kitchen, allowing the chef to pick his fresh from the garden onto your plate herbes.
Beth, our well-versed, bubbly waitress was very knowledgeable on the menu, sharing her favorite choices with us. I can tell you that she did not steer us astray! We were four at dinner and we all tried different menu items. My hat goes off to Theo Lerikos, the very young chef owner, who was able to accomplish flavorful, beautifully presented plates for all three courses. For those who know me, that is a true accomplishment!
I thought I would share with you a few of the dishes we enjoyed throughout the evening. As starters, I would say that Theo’s take on the Lobster roll was a true taste sensation with the mix of feather-light brioche, chunks of Nova Scotia lobster and fresh dill permeated the aioli.
I never order salads but this time I was intrigued by the market salad and I do not regret my choice. My taste buds danced with delight at the array of fresh flavours from the baby, fresh from the garden, vegetables and the dressing. I was reminded of my days of picking and eating peas and carrots from my grandparent’s veggie patch.
The mains arrived in a timely fashion, even though the restaurant was bursting at the seams and the kitchen is relatively small for the output. The wild halibut with lobster ravioli, carrot puree and fennel salad was teeming with freshness. The ravioli was a pillow of flavour lying on a bed of puree that reminded me of carrots that had just recently seen the light of day.
The Kamouraska leg of lamb presented on a bed of warm lentil salad with olive, fennel and port raisins was cooked to perfection with an anis flavor that permeated the dish. We all tasted this main and loved the interplay of sweet and salty.
There was very little room for desert so we decided to share a few caloric treats among us.
The seasonal strawberries were an ideal match to the freshly baked shortcakes. The chipwich was a walk down memory lane with a slab of vanilla ice cream oozing from two slightly crunchy chocolate chip cookies.
All in all, a wonderful evening of scrumptious bites prepared in a sustainable environment.
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