Disclaimer: This meal was comped.
I have never been to the South Shore suburb of Saint-Lambert, although I have been given a few restaurant suggestions there. The sharp increase in real estate prices over the last decade points to a moneyed citizenry, which usually attracts fine-dining restaurants. One of those was/is Les Assoiffés, a bistro which just turned into a smokehouse.
Tonight the new concept would be unveiled via a private affair for friends, family and some media folks – hey, that's me! Driving up to the restaurant, I could not help but notice how charming this part of Saint-Lambert is; I was not expecting a walkable village with older architecture and quaint boutiques.
tagged: MEDIA EVENT
Situated inside a cottage, Les Assoiffés sports a classic look featuring brick walls, wooden mouldings and a mixture of wood and tiles for flooring. The crowd consisted of older locals as well as some younger folks; not to mention the municipality's mayor. The vibe was very intimate and convivial thanks to the warm palette and close-knit space.
The revamping saw two new owners join the previous proprietor, with one of the newcomers having a track record in smoking meats. The menu is shock-full of smoked proteins of all sorts, from salmon, lobster and tofu on the lighter side to chicken, brisket, spare ribs and more on the heavier side. Drink options match the southern spirit with an extensive whisky/bourbon section, a classic cocktail list, an assortment of shooters and a dozen wine bottles.
For tonight's occasion, we were treated to a preset menu starting with bouchée versions of two starters, namely maple smoked salmon with dill cream cheese and Vietnamese-style pork belly. These were small, fun and enough to whet one's appetite for what comes next.
After a round of shots and cocktails (both a tad watered down), a massive sharing board was dropped on our table to much awe and photo snapping. On it was an assortment of more-or-less everything smoked on the menu; brisket, spare ribs, pulled pork, lobster and steak – no chicken, but beggars can't be choosers. Served on the side are fries, baked potato, coleslaw, macaroni and BBQ sauces – the works!
There is nothing to criticize; everything works as an ensemble and showcases the (pit)mastery at work. I would venture that lobster is not best prepared when smoked; it loses a bit of what makes it lobster. As for showstoppers, the strips of smoked steak were a heavenly display of flavour and tenderness.
tagged: GOOD FOR SHARING
Southern-style smokehouses had a moment in Montreal circa the 2010s, when the city saw the likes of Bofinger, Le Boucan, Blackstrap BBQ and Diablos enter the market and expand with multiple locations. More recently, the hype died down, and several of those banners closed permanently or scaled back.
Having said that, the craft of smoking meats still exists and has traveled beyond the city proper to off-island suburbs such as Rubs and Jack Flat in Laval. Where Les Assoiffés stands out is in providing the South Shore with (possibly) the only smoky option, but also with the ambiance and sophistication suggested.
Whereas its northbound competitors put forth a sports bar/raunchy vibe, Les Assoiffés does it with refinement and a touch of class, in addition to delicious food.
Montreal restaurant and bar reviews brought to you by two regular guys who like to eat and drink. We will go anywhere and we will say it like it is.