Amidst the brisk breeze of a promising spring evening, our culinary escapade led us to the chic and vibrant atmosphere of Laurier Avenue in Montreal’s ‘Plateau’ neighbourhood. While I had previously savoured the delights of other Petros’ locales, this particular venture marked my inaugural visit to their Laurier location. Just a stone’s throw east of Park Avenue, the restaurant exuded a unique Grecian vibe, adorned with hues reminiscent of the Mediterranean seascape. From the vibrant azure walls to the evocative paintings depicting Greek harbours and quaint fishing boats, every detail seemed meticulously curated to transport patrons to the shores of Greece.
As we settled into our evening of culinary exploration, I couldn’t help but ponder the journey of Rahman, the maestro behind this culinary haven. From humble beginnings as a busboy to honing his craft at esteemed establishments like Pharos on Park Avenue, Rahman’s trajectory in the restaurant realm spanned a remarkable 25 years since his arrival from Bangladesh. Now, standing as the proprietor and culinary architect of Restaurant Petros on Laurier, his dream had blossomed into a tangible reality, beckoning patrons with promises of gastronomic delight.
Our guide through this epicurean odyssey was none other than Max Theriault – a paragon of hospitality whose effervescent charm and unwavering dedication to impeccable service set the stage for an unforgettable dining experience. With a wealth of knowledge at his disposal and a genuine passion for ensuring our utmost satisfaction, Max’s attentive assistance transformed our evening into a veritable symphony of flavours and sensations.
Although we initially found ourselves in the tranquil embrace of an empty dining room, the ambiance soon burgeoned with life as fellow diners trickled in, infusing the space with an air of conviviality and anticipation. Amidst the buzz of conversation and clinking glasses, we embarked on our culinary voyage, guided by Max’s expert recommendations and our own adventurous spirits.
As we set out on this Hellenic dining journey, the unexpected discovery of a new import, a Greek beer called Fix, added an extra layer of excitement to our evening, its crisp, refreshing taste serving as the perfect accompaniment to our Mediterranean feast.
The procession of appetizers heralded a crescendo of flavours, each dish a testament to the culinary finesse that Petros on Laurier so artfully embodies. From the flaky perfection of Spanakopita, brimming with the verdant essence of spinach and feta, to the velvety indulgence of Taramasolata, adorned with the richness of carp roe and olive oil, every bite unfurled a tapestry of Mediterranean delights. While the Greek Skordalia offered a hearty embrace of mashed potatoes infused with the piquant allure of garlic and olive oil, my palate yearned for the sun-kissed simplicity of authentic Greek potatoes, roasted to golden perfection with a whisper of lemon and herbs.
With appetites whetted and spirits soaring, we eagerly delved into the main course, savouring each morsel with the reverence of true gastronomes. The Giovetsi, a symphony of braised lamb shank ensconced amidst a bed of tomato orzo and grilled vegetables, elicited sighs of contentment from my companion, while my own indulgence in a succulent shrimp pasta bathed in a luscious tomato sauce spoke volumes of Petros’s culinary prowess. As we lingered over our plates, relishing the interplay of flavours and textures, it became abundantly clear that Rahman’s culinary vision had transcended mere sustenance, offering a veritable feast for the senses.
A brief interlude afforded us the opportunity to converse with Rahman himself, his pride in his newfound domain palpable as he regaled us with tales of his culinary journey and his appreciation towards Petros Taverna founder Ted Dranias. Yet, even amidst the warmth of camaraderie, the siren call of dessert beckoned, promising a sweet denouement to our epicurean odyssey. Traditional baklava, resplendent with the intoxicating symphony of crushed nuts and golden honey, evoked murmurs of delight as we savoured each decadent bite. Meanwhile, the irresistible allure of Loukoumades – honey-drenched orbs of deep-fried dough – offered a tantalizing indulgence, perfectly complemented by the comforting embrace of mint tea.
As we bid adieu to Petros on Laurier, our hearts brimmed with satisfaction and our palates danced with the lingering echoes of culinary bliss. With the promise of a summertime terrace on the horizon and an unwavering commitment to hospitality and excellence, Rahman and his team stand poised to enchant and delight discerning diners for years to come. So, to all epicurean adventurers seeking respite from the mundane, I implore you – heed the call of Petros on Laurier, where every meal is a symphony of flavours and every visit a journey unto itself.
If you haven’t yet tried Petros on Laurier, add it to your list. Casual and comfortable, an enjoyable and satisfying meal awaits. Petros Laurier is open every evening as well as for lunch on weekends. They are located at 234 Laurier Avenue West. Reserve your table online or call 514-312-0200.
Nashen Notes 
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