Dom Appetit!: A night out on the town: Garde Manger

Last week I was in dire need of a night out on the town: drinks, appetizers and some fancy plated grub. I have been patiently waiting for four years now to eat at celebrity Chef, Chuck Hughes’ restaurant, Garde Manger. So when we finally managed to get reservations that fit into our schedule I was ecstatic. This is neither a hidden gem, nor is it easy on your wallet, but it is an experience that I believe anyone visiting or living in MTL should take part in. Since our seating was not until 9pm, we made our way to Burgundy Lion on Notre Dame Ouest for a pre-dinner drink. This traditional British pub has the most welcoming vibe to it. The second you walk in you feel like you’ve travelled to an old English establishment but with a modern flare. It is always packed in the bar area giving it an unforgettable ambience and a warmth from the cold fall weather. After a few laughs and drinks it was about that time to travel over to the Old Port for this much anticipated meal.

Upon arriving, I could barely keep my emotions in place to take in the entire scene. Once I managed to suppress my excitement and hunger I was in awe at how quaint the place was. It has a warm open concept and is dimly lit with a clear view to the masteries occurring in the kitchen. The brick walls and library collection at the front dining area are endearing, as is the genuinely kind and very attentive staff. We were seated in the backroom which was a tad more private but still held its own charm. Our dining experience commenced with a large fresh seafood platter which was stacked with oysters, crab legs, princess scallops, and succulent giant shrimps. Get ready to roll up your sleeves when you order this starter because it can get messy, but the results are well worth it. We then moved onto the Iron Chef winning Lobster Poutine, which was everything I dreamed it to be. The gravy perfectly complimented the oh-so-generous lobster chunks that sat pleasantly over squishy curd cheese clumps and seasoned skinny fries. I was ready to explode when my main, Scallops in Carrot Butter with Gnocchi, was presented to me with such beauty that I had to dig in. There is nothing more delicious than oversized pan-seared scallops dipped in sweet carrot butter. The genius behind this can only be awarded to Chef Chuck Hughes, who I commend for a wonderful evening of fine dining and impeccable service. My only regret is that I didn’t get a chance to try the dessert…I guess a second visit is in order!

Xo Dom Appetit!