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Griffintown Restaurant Montreal Review

May 28th, 2009 · Comments · Montreal Restaurants

Griffintown Restaurant, Duck Confit Pasta with Truffle Oil Image

On Montreal Restaurant Griffintown Chef Deck says,

You know how when you play broken telephone the phrase “I want to eat a banana” becomes something like “is your sister eating a lama?”? Well Chef Deck has a feeling that somehow the phrase “Café Griffintown is so so” turned into “Café Griffintown is the bomb yo”. After many recommendations I had great expectations for this Montreal resto, and though I was excited by their menu, the food was relatively bland (needless to say it was no Liverpool House). We started with Buffalo Mozzarella and ham cheese sticks which were just wrong. This is not a cheese you deep fry because it releases the water, and the ham they used just overpowered this fine delicacy. We also started with gravlax on toast that was decent but nothing to tell mommy about. For the mains we ate a duck, lamb, and beef Burger which was good, and pasta which supposedly had duck confit in it (I could barely find a piece though) and truffle oil. I think they also forgot to salt the water for the pasta (big no no) because it was bland, and they really went cheap on the truffle oil. So don’t let my message get convoluted, because this Montreal Restaurant is just not worth the hype!

Tastiness: 6.23412847128 / 10
Ambiance: Bleh / 10
Price: mains $15-$25 / 10

Chef Deck signing out!

Griffintown Restaurant Information

1378, Notre Dame West
Montreal, Québec, H3C1K8
Metro: Lucien-L’Allier
Hours: Tues – Sat: 10 am – 10 pm, Sat – Sun brunch 10 am – 4 pm
Payment: Interac, Visa, MasterCard
Telephone: 514-931-JAZZ (5299)
Email: info@cafegriffintown.com
Web: Cafe Griffintown Website
Features: live music Tuesday, Thursday and Friday

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Tags: ·········

  • Name
  • Name
    Sorry if the administration forgot about saying something for the music - but friday its a great Blues band and Thursday its Roger Walls with the One Two Trio great jazz swing and standards for dinning and listening (its a new world and today its up to the musicians to promote themselves -I now find that clubs and establishments won't do that - the owner always says - How big is your following of people for us- not : I will promote your band if you play here) -------------- Roger walls.com
  • Name
    what no credits for the music ?????
  • Disappointed
    I couldn't disagree more with this review, it reflects noting of my experiences at this charming restaurant. To my mind the slap stick analogies and failure to reasonably apply a rating metric are more likely to be an accurate review of the reviewer than his subject.
    I have eaten at Liverpool House and the like in the area and would highly recommend this restaurant.
  • Sarah
    Couldn't agree more!
  • Curtis
    I rather enjoy the restaurant, and the music is top notch. Sure it's young and growing, but chef makes good food, it's improving and unpretentious. I say this as a professional cook with 7 years experience and rather high personal standards
  • T
    the place has amazing live music 4 nights a week... no cover charge!!
    I am suprised that this seemingly obvious characteristic of the restaurant was not mentioned at all.
  • Thanks for the heads up....Chef Deck must go back because he's feeling that his experience was not the norm!!!
  • Friday night is the BEST
  • shelbot
    chef deck, I know you love saying Buffalo Mozzarella. just that should have made you love this restaurant
  • It's because i want to marry a Buffalo
  • Merci for the support y'all.....The peeps of Facebook weren't as nice (i cried)
  • I agree with Line. I tried a year ago, and didn't impress at all...
  • dawn
    It does look bland and boring. Sounds like they are probably not doing too well, and cutting back on the overall experience...
  • Something I hate in restaurants, is when they pretend they are gourmet restaurants, where, in fact, they should just brand themselves as a pub or bistro.
    I had some very very refined meals, in places you would never imagine. I think food styling, decor, and marketing should be clearly separated from gastronomy.
    I do believe, we first start eating with our eyes, but when the bite reaches the mouth and the expectations don't match, the disappointment becomes just more important.
  • Appreciate your honesty and candor.
  • J
    Been here years ago as they started off as lunch diner. Was decent with ok prices.
    They did try a bit too much. Overly ambitious menus at times. Guess things haven't changed as they extended into evening service. Oh well.
  • Sarah
    The restaurant hasn't been open under its current management for that long, not sure what you are talking about here.
  • ouch.
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