Glenn J. Nashen finds African cuisine in Plateau Mont-Royal

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Posted on MtlRestoRap

Always on the lookout for something different and experiential to try among Montreal’s thousands of restaurants, I recently happened upon a great find tucked in among the eclectic, unique spots in Montreal’s Mile End district of Plateau Mont-Royal. And of the many eateries I’ve experienced in our great city this was my first outing to an African restaurant (northwestern Africa to be more specific, and Mauritanian to be pinpoint accurate).

Atigh, is the creative genius behind La Khaima, a successful establishment that has been going strong for 15 years. Atigh arrived at that time from Mauritania, which shares its borders with four nations: Algeria, Mali, Western Sahara, and Senegal. He started cooking in university residence and enjoyed entertaining crowds of Montreal students since he missed such social occasions from his homeland. It wasn’t long before students were paying him to cook for them. That’s when he realized he was onto something that he hadn’t expected when he moved from Western Africa to Canada.

Atigh is the youngest child and as such he had the responsibility to cook for his nomadic family while the others tended to animals and collected food for their meals. His mother taught him all about preparing fruits and vegetables and how to cook up some amazing, tasty, traditional dishes.

The nomadic lifestyle meant that seven months each year the diet was vegetarian as the family traveled every few days to a new location, herding their animals in search of new fields and pastures. Out of necessity, culture and tradition, the local flavours and aroma of nomadic cuisine became first-hand to Atigh, who developed his expertise from a young age and transferred it to the new world.

As soon as you walk into La Khaima you enter a world of typical, brightly coloured fabrics, low benches and tables meant for groups and families.

We were greeted by Atigh’s staff – more like family – Tommy, Luis and Rodrigo. He has inculcated the Mauritanian spirit into his Quebecois server/manager, his Mexican waiters and chefs, and others from various points around the globe, like Hico, who was born in the Ivory Coast, moved to Benin and on to Montreal.

Bottled hibiscus juice branded in Atigh’s name lines the front window and was our first taste as we removed our shoes to sit at the table. These special flavoured drinks are common in the desert in Mauritania, with hibiscus leaves left to soak in water for twenty-four hours. Completely organic, there are four flavours to choose from: original, mint, ginger and unsweetened. The unique flavour was a good start to the La Khaima experience and fortunately can last even longer as bottles are sold in organic grocery stores across the city as well as in local depanneurs. What’s more, “It’s good for your health”, we were told by manager Tommy, containing iron and calcium, excellent properties for good circulation.

The menu is relatively simple. For a fixed price you are served appetizers, soup, a main course and dessert. “You’re going to eat as though you were in Mauritania,” said Tommy, setting out the well-spiced hummus along with a bowl of pita. “This is the best hummus I’ve ever tasted,” my daughter Nicole shouted out.

A few minutes later the lentil soup comes out in a soup tureen and Tommy ladles out a portion for each of us. It was very tasty, full of flavour, and there was enough for seconds. We talked with Tommy while we sipped our soup and learned more about the restaurant and the country.

The main course consists of a choice of protein served on a bed of couscous. There’s the vegetarian one loaded with carrots, beans and the vegetable choice of the day.

Atigh carefully selects what is in season at local markets, just as he chooses spices and other special ingredients back home. Other choices include the beef with date and cinnamon plate and there’s also chicken with lemon and olive. My family sampled the veggie while I tried the beef and chicken choices. All of us were excited about the presentation and smells that steamed up our tented area.

“Everything is made fresh and cooked slowly,” Atigh pointed out. While the dishes are typical of western and northern Africa, the spices are sourced personally from Morocco by Atigh who travels to the region several times a year, on his mission to ensure genuine nomadic flavours. “The lemon is from Yemen,” Atigh told us, used to marinade the chicken or lamb dishes.

The ever-versatile and always smiling Atigh is also a musician who plays the ardin, a traditional Mauritanian instrument. At other times he is in the kitchen cooking and frequently he personally serves up old style Ethiopian coffee in a traditional ceremony and smokes cigars with his regular customers.

Atigh is a storyteller and enjoyed sitting with my family and recounting tales of his childhood and native land. He speaks five languages and his family back home is still nomadic, surveying the stars, noting the shape of the grains of sand, and following their camels! In fact, his cousin served as president of Mauritania for 18 years.

Today, 3000 Mauritanian ex-pats call Montreal their home and many visit La Khaima regularly to stay connected. Travelling diplomats from the region also drop in for dinner and to support the local community.

La Khaima is a BYOB venue, and one of the few local establishments that remain open on Monday nights. African music is always filling the warm, festive and  friendly environment which is suited to couples, groups and families.

Atigh even started the Festivale Nomade to help spread the word about Mauritania. He could not be more proud of his heritage and he is constantly looking for ways to give back to his adopted home here in Montreal. “He is very charitable,” Tommy says. “He has a very big heart.” La Khaima meals are are all-you-can enjoy, including fresh mint tea and home-baked date cake drizzled with warm molasses syrup. The price is fixed at $25 per person, $12 for children. And you can bring your own wine. It is located at 142 Fairmount Street West, a few blocks east of Park Avenue in the Plateau (and just down the block from Fairmount Bagel). They are open 6 days a week (closed on Tuesdays) from 5:00 PM-10:00 PM. For reservations call 514-948-9993. Find them on their websiteFacebook and Instagram.

Nicole and Sarnai’s first review: Café Melbourne: Where to Cram for Your Next Exam

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I’m very pleased (and quite proud) to introduce my daughter, Nicole, and her friend Sarnai, as they post their very first restaurant review…

Café Melbourne: Where to Cram for Your Next Exam

By: Nicole Nashen and Sarnai Bisaillon for MtlRestoRap.com

Steps away from the bustle of Mont-Royal, there is a hidden gem in the Plateau region and this past December, we found our new go to study spot; Café Melbourne.

As two Dawson students, we both appreciated the ambiance that came with the café and noted that it is the perfect place to cram for your finals or perfect your essay. There was a blend of coffee shop music and sounds from the kitchen. The grinding of the coffee, the release of steam from the coffee machine and the clinks of the glasses. The smells of different, exotic coffees filled our noses as the sun shone through the window, warming our faces. All in all, we felt warmed and welcomed as though we were in our own kitchens.

Inspired by the previous owners, Anisha, Francois and Mathieu ensured Cafe Melbourne stays true to its name, offering Australian-inspired cuisine for the last year since it reopened. François told us “…Australians have a lot of fun with the way they create plates”. They mix and match different ingredients that work well together in order to create dishes that are aesthetically appealing.

The coffees we ordered were both simple and unique at the same time. The cappuccino was well made, with foamy flower designs to top it off but the real stunner was the lucky charms latte. The glass was overflowing with the breakfast cereal that we all know and love and brought us both some smiles and when we asked “why?”, Francois simply smiled and told us it was fun.

When it came time to eat, we asked Francois to surprise us with his two favourite dishes. The avocado toast was a delicious blend of so many different flavours that we never would have thought could go together. What impressed us the most was a jam we thought was made from dates which turned out to be a tomato jalapeno jam! The matcha porridge was unexpected since neither of us thought matcha could ever go in porridge. To top it all, there was a satisfying arrangement of fruits and coconut shavings with raspberry sauce drizzled over everything.

Now that school has started again, it is important for all students to find their study corners and Cafe Melbourne is the place to be. They are open 9-4 and brunch is offered every day of the week. A full brunch can range between $15-$21 and they will now offer a smaller version for a smaller price. In the upcoming year, they hope to have DJs come in for a fun morning with live music. They also plan to bring in guest chefs for collaborations once a month. As Francois told us, 2018 was a year to learn about their new business and 2019 will bring new and exciting events.

You can find more information on any one of their social mediums.

Website: https://www.melbournecafemtl.com/

Instagram: lemelbournecafe

Address: 4615 St Laurent Blvd, Montreal.

Nicole and Sarnai are second year Law, Society and Justice students at Dawson college who try out new cafes in the Montreal area to study.

All photos are courtesy of Café Melbourne

Inspirations magazine: O Noir, an eye-opening experience

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From Inspirations magazine, Fall 2018 | Click to enlarge

See the full edition of Inspirations

 

To see all my reviews click the link at the top of the page

Glenn J. Nashen reviews Restaurant Onoir: An eye opening dinner experience

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Also appears on MTLRestRap

Restauranteur Ian and server Sophie at Onoir (Photo Glenn J. Nashen)

This was no ordinary evening out for dinner. I had heard of Onoir for several years and each time I came up with an excuse why I didn’t want to eat in the dark. This time was different and what an eye-opening experience it was.

 

You would never know by walking by on the pedestrian-only Prince Arthur Street that Onoir is really a lights-out place on the inside. Their comfortable and spacious terrasse could rival any fine venue along the Seine in Paris. Indeed, this is a people-watching area that they call Orues, so they’ve got you covered, errr uncovered, if you prefer to dine eyes wide open. And so we started our culinary experience on the cozy terrasse as I had a blonde beer brewed just down the block and my wife and daughter enjoyed sangria. A huge mural was just completed on their outside wall by famous graffiti artist Stikki Peaches depicting a young Salvador Dali.

Salvador Dali mural at Onoir (Photo Glenn J. Nashen)

But what brothers Alejandro and Ian Martinez Ortiz and their mom Oralia have cooking inside is what really sets them apart from the rest. This family was born and raised in Mexico City but when asked why they came to make new lives in this city, Ian says, “Montreal chose us!” And so it goes for this culturally rich, philosophically astute and community minded entrepreneurial trio.

The terrasse, known as Orues, on Prince Arthur Street (Photo Glenn J. Nashen)

Ian majored in Native Studies in Anthropology and non-Western History at Concordia University while brother Alejandro, a musician, studied the business side of of music and sound engineering.

 

The idea came to the family and Mohammed Alameddine on a trip to Switzerland; Create a dining experience truly apart from any other by tingling your senses and heightening your interaction with the food.  With this innovative concept they launched North America’s first restaurant, literally in the dark, 10 years ago, here in Montreal.

Award winning design at Onoir (Photo Glenn J. Nashen)

Ian greeted Judy, Nicole and I in the well-lit and wood-cabin-decorated main room where you’ll find the bar and a few tables for drinks and appetizers. Here you peruse the menu and select from the generous offerings of appetizers, main dishes and desserts along with an exclusive wine, beer and aperitif list. You make your selection, en lumiere so to speak, but they throw you an interesting challenge in offering a “surprise” that you may choose for each of your courses. Let them decide upon what they serve you, and you figure it out, in the dark! “It accentuates the experience,” Ian tells us.

 

There’s a little of everything on the menu including vegan options. The main courses include mushroom pie, shrimp in butter, salmon fillet, duck breast, rabbit and the popular grilled beef shoulder. We all choose the surprise but Judy and Nicole are able to stipulate certain dietary restrictions.

Onoir (Courtesy Facebook)

Upstairs we go to one of the two blackened dining rooms where we are introduced to our server, Sophie. Like all the servers at Onoir, Sophie is legally blind (she has just 15% vision). With my hands on her shoulders, Judy’s on mine, and Nicole’s on hers, we form a ‘conga line’ and shuffle slowly and cautiously into the pitch black room. Sophie puts my hand to the back of my chair and I slide into my seat while my hands gingerly feel the tabletop and its contents: cutlery, napkin, oops, that’s my wife doing the same on her side. Wall to my right. Empty place setting to my left. Sound of dinner guests behind me. Two of them – man and woman. I’ve got my bearings.  I quickly tuck the cloth napkin into my shirt and an extra one over my lap, perhaps anticipating the inevitable clumsiness.

Onoir (Courtesy Facebook)

Along comes Sophie. She taps my left shoulder for me to reach for my water glass. A small sip. My first spill! My napkin prepping helped. Ian would later tell us that that 50-60 year olds tend to be the messiest in the dark, kids usually adapt the easiest. “How often do spills occur,” I ask Ian. “Every night!”, he chuckles in response.

 

They’ve thought of everything. Even padding the room with sound absorbing material to dampen the echo since patrons sense of sound is more acute in the dark.

 

Judy, Nicole and I discuss our new comfort zone, describe what we feel and how we’re going to manage our meal. We hear the door open and instantly smell and feel the wonderful aromas wafting past our noses. Our sense of smell has already reached a new high only minutes into the dark. Our eyes see nothing at all but our noses pick up the sweet scents of sesame oil and cumin. We’re already teeming with excitement about what lies ahead.

 

Sophie announces that she has placed our plates before us and we reach for the cutlery to attempt to eat a normal dinner. But there is nothing normal about this evening. We touch the edge of the plates to delineate the ‘playing field’. I scoop, Judy dabs, Nicole uses her fingers!

 

Judy and Nicole start comparing notes since their surprise appetizers are identical. But since there are several different elements on the plate they are not always tasting the same thing at the same time. The kitchen takes care to cut up the food into bite sized pieces unless it’s soft enough for the guest to cut with a fork. We never used the butter knives on our table.

 

I begin to savour my dish. The smell and the weight upon the fork are all factors registering before it hits my mouth. All of a sudden, it passes my lips and the taste instantly explodes.

 

“There’s a party in my mouth,” Judy says, going through the same sensations.

 

The texture of the food item upon the tongue helps us to decipher what we’re eating. How chewy or juicy, thick or dense, are elements we don’t usually think of. What a powerful and sudden experience from the first bite.

 

I really appreciated that there are many different textures on the plate from shaved turkey to potato salad and cauliflower sauce.

 

Judy and Nicole enjoyed chunky tuna tataki with crunchy sweet potato chips. The surprise element definitely added to the fun.

 

The main courses arrive. Again, fingers checking the circumference of the plates. What were we in for? No idea…

 

After we devour the main courses and even lick our fingers, I invite Sophie to sit with us for a few minutes to review what we thought we might have eaten. “I think mine was duck and I tasted asparagus,” I quiz Sophie. “But I don’t know what the rest was.”

 

Sophie tells me my surprise was an exquisite duck breast with a blueberry and old-style mustard sauce and garlic flakes. Each bite was something special. The crunchy sweet potato and parmesan, leek and asparagus fondue was incredible, along with the playful, snappy crunchy garlic chips.

Onoir (Courtesy Facebook)

The girls enjoyed a salmon with nice, crunchy skin, stewed cabbage and broiled parsnips. They are much better at guessing than me. Judy paired her meal with a glass of wine and did not spill a drop! “The flavours were vibrant and singing in my mouth,” Judy says.

 

Sophie tells us she has worked here for seven years. In fact, it was her first job since she turned 18 and she loves it every day. She helps us better understand our environment by describing the room, the number of tables, how she manoeuvres about, memorizing who ordered what and where everyone is seated.

 

What comment does she hear often?

 

“People are surprised. Sometimes they start off a bit stressed. Most don’t completely understand the challenges a visually impaired person, or totally blind person, lives with,” Sophie reveals. “People are generally scared in the dark. We have funny moments sometimes. It’s a good comment on society to come and learn and ask questions about how we work, how we function,” she says appreciatively.

 

Owner Ian comes to join us when our surprise desserts are served. The chefs have some fun with one dessert which has roasted quinoa as a garnish. Judy loves chocolate but announces that tasting the dark chocolate mousse with caramelized mangoes, crunchy puff pastry and mango coulis on her tongue, while in the dark, takes it to a new level. Nicole enjoys her quinoa with blueberry sauce while I savour every bit of my almond and raspberry soft cake with crème fouettée, honey and vanilla. I couldn’t imagine leaving any behind and swipe my fingers across the plate (and found some on the placemat).

 

Ian tells us, “The darkness is like an invisible canvas: we rediscover our senses. There are 30 people employed at Onoir. All of the servers are legally blind.The chefs are creative and playful and take care to have the meal tell a story. Kids always like this restaurant. They’re amazed in discovering the food. The adults are more afraid.”

 

They have repeat customers that come every one or two months. “The first impulse is to come because it’s something new. It’s kind of like entertainment but we’re pushing for it to become a culinary experience,” Ian says. “We have tourists from all around the world, foodies, locals…” The menu is changed each season.

 

“It’s like a funny social experiment over these 10 years”, Ian reminisces.

 

What funny stories?

 

There’s the one about the adult who didn’t like vegetables and shoveled them all onto her child’s dish. Or the diner who couldn’t understand why his wine glass was emptied so quickly only to find out his buddy kept drinking his wine. Ian tells about the group that got quite tipsy and left the restaurant and forgot about their friend. It was only later that night when he went in to clean up and flipped the lights on that he jumped in fright when he discovered the friend asleep at the table.

 

“We’ve had guests come here on blind dates,” Ian tells us. “He was already seated inside when she arrived, and she left before he did. I always wondered if they had a second date?”

 

“Our staff are absolutely amazing. What we find really nice is that it’s not just a job. It’s empowering our staff,” Ian says proudly. “Inside the room, we are the handicapped ones and they become our eyes. Once they start working here most of our waiters never go,” he says.

 

The blind community is relatively small and a lot of them know each other. After hours many will come and hang out here, the blind and sighted, all together. They come here to hang out more than to eat. They can have the Onoir experience in any restaurant but only here do they have a sense of community.

 

Sophie interrupts our discussion when she enters the room with our tea and coffee. Be very careful she says. We immediately smell the sweet aroma of our hot beverages. We carefully take the handle of the mug and place the hot cup on the table to plan to drink with care.

 

“We believe that each of us has a mission, a path before us in life. We were given the honour to explore and to learn what we have learned, together with them (the sight impaired). They have opened our eyes,” Ian emphasizes. “I follow the symbolic language of life. I see the signs that speak to us. We’re a spiritual family. This place was waiting for us. It is our calling to take care of this place and these people. We know why we’re here. The most valuable thing I’ve learned here is the people. We trust our intuition,” he says.

 

They have found a winning formula in Onoir. The experience was tremendous. We confronted our inhibitions. We challenged our senses. And we learned about the lives of caring and insightful people like Sophie and Ian, Alejandro and their mom. And, the food is delicious (although we’re still not sure about the presentation).

 

I guess they’re right: It’s better in the dark!

 

 

Onoir is open seven nights a week during the summer and closed Tuesdays in winter, from 5:45PM. The terrace is open all summer for dinner and drinks. They also welcome groups and corporate team-building for lunch or dinner. Prices range from $36 for two services or $42 for all three.

 

Onoir Montreal

124 Rue Prince Arthur E, Montreal, QC H2X 1B5

(514) 937-9727

info@onoir.com

https://www.facebook.com/OnoirRestaurantMontreal/

 

Onoir Toronto

620 Church Street, Toronto

info@onoirtoronto.com

416.922.NOIR (6647)

MtlRestoRap Review: Authentic Pizza & Vino at Sapori di Napoli

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“It’s like having dinner in the basement of a St. Leonard triplex. Not fancy. Nothing trendy. Just good authentic homemade Italian food.” That’s how Guido Grasso Jr. described the restaurant his mother and father founded just seven short years ago.

“After 49 years in the plumbing business my dad closed up shop and transformed the space into our pizza restaurant,” Guido Jr. recounted.

“It was a bit of a joke,” Pina Grasso, school teacher by day and helping out in the restaurant by night, said of her parent’s venture into the pizza business. “Let’s put a classic Italian restaurant in the middle of a diverse ethnic neighbourhood. We’ll be the only one in the area,” she laughed. “Things just happened from there. We sponsored a pizza-man from Italy, we opened up to a long lineup on the first night, and it’s been going well ever since,” Pina said.

The proud Grasso famiglia: Pina, Guido, Michelina, Guido Jr.

 

The whole family is involved from the parents to the kids and even a granddaughter.  “A lot of recipes are from my mother,” Pina told us. “Our customers love it, come back as regulars and many have become our friends.” she revealed. “My late brother-in-law’s last words were, ‘Run the pizzeria and I’ll protect you from above,”’ Pina confided in us. The Grasso family really does have a guardian angel.

We went on a quiet night, mid-week. By coincidence, my wife bumped into a colleague from work who wanted to taste something that reminded her of her late mother’s cuisine. She was so pleased that she has been coming back routinely since that first bite a few years ago.

 

Sapori di Napoli, authentic ambiance

The venue is unassuming and unpretentious, located across the street from duplexes in a quiet residential neighbourhood of New Bordeaux (Ahuntsic-Cartierville Borough). It is instantly comfortable, whether you’re dressed up or in jeans and a T-shirt. There are large prints of Italian landscape scenes, two large TV screens piping in Italian TV and paraphernalia from the Old Country.

It is somewhat ironic that our waiter Carlos hails from Portugal. Fluent in five languages including Italian, he could easily be mistaken as originating from Napoli himself. He has been there for six of the restaurant’s seven years.

 

Carlos preps the most delicious fresh baked bread

Carlos started us off with very fresh bread, made on-site daily using Mrs. Grasso’s recipe. The aroma of olive oil and oregano was pleasingly evident and the spicy pepperoncini oil for drizzling made for a for a great start.

Along came the arugula and endive salad (my wife’s two favourite lettuces) and a plate of lightly-breaded calamari with marinara. The salad was devoured before you could say Grazie and the calamari was soft and juicy and could have been my whole meal. But that was just the beginning.

 

Plump and tender calamari

The arancini was next: a delicately rolled rice ball stuffed with cheese served over a tangy, fresh tomato sauce. It was followed by yet another tantalizing starter, the traditional veal meatball in the same hearty tomato sauce.

 

Arancini rice ball stuffed with cheese in amazing tomato sauce

The meal could be hurried in an hour, but we preferred to dine leisurely for nearly three. We chatted with Pina and Guido Jr. who were informative as well as entertaining, the personable and experienced server Carlos, along with the senior Grassos. What’s more, the 1950s American Italian classic music from Frank Sinatra and Dean Martin to Tony Bennett and Perry Como was immensely enjoyable (I wish they had such a channel on Sirius XM).

Guido Jr. started his culinary venture working at the famous Joe’s Pizza in NYC while trying to make a name for himself in show biz. He moved on to L.A. where he perfected his pizza baking skills while looking for his lucky break as a comedian. After spending the bulk of the evening with him, except for the ten minutes when he did a pizza delivery, we too believed he ought to try his hand on stage with a microphone, and keep pizza flipping as Plan B.

Speaking of pizza, we asked Guido Jr. how he’d describe Sapori di Napoli’s pies. “Our pizzas are the flavours of Montreal,” he responded, admitting that his personal favourite is the Margherita. “We don’t try to recreate Italian pizzas because we’re not in Italy. We use flavours and recipes from the old country but give them a local flair.”

 

Chef Nino pulls our Margherita pizza from the oven

“Mom tells our chef what to make,” he continued. “Many customers have been coming back since the beginning. This place is like an extension of my parent’s living room,” Guido Jr. said, noting his parents live just a short walk away, where he grew up with his two sisters and brother.

“The neighbourhood has changed. It used to be French, Italian and Greek and is now a mishmash of ethnicities, but our old friends and neighbours still return for the traditional tastes.”

Out came my Veal Scallopini with artichokes and mushrooms in a cream sauce with Brandy Cognac. Delissimo! The plate was complete with perfectly grilled zucchini, broccoli, rapini, red and yellow peppers. My wife ordered the Bella Napoli pizza bianche adorned with generous, tangy mozzarella, baby tomatoes and basil. The crust was thin with crispy edges. She said it was “delicious.”

Guido Jr. said, “We’re not trying to be fashionable. There are no square dishes here. It’s like eating at your cousin’s wedding,” he chuckled, and so did we.

 

Gnocchi di Ricotta e Pomodoro e Basilico

“My parents go to the market every morning. My mom is on the phone each day with her suppliers, involved in serious conversation with the butcher, like it’s the deal of the century,” he quipped.

“We were lucky to find a chef from the next town over from my parent’s native home in Italy,” Guido Jr. told us. “Nino D’otollo learned cooking in Italy while Mike Viscosi was schooled over here.”

The pizza menu is impressive with over 20 choices. There are the ‘classics’ like All-Dressed and Pepperoni. Tomato-based pizzas are called pizze rosse, while tomato-free pizzas are called pizze bianche and both types are listed separately. The ‘rosse’ includes the Margherita with tomato sauce, mozzarella, fiore di latte, fresh basil and olive oil and the Diavola with tomato sauce, mozzarella and spicy salami. The ‘bianche’ includes the Vegetariana and the Quattro Fromaggi along with offerings of Italian sausage, bocconcini cheese, arugula, cherry tomatoes and more.

There are plenty of interesting home-made pasta dishes, the traditional meat and fish plates, salads, soup and, of course, the must-have antipasto, all running between $8-$30.

We concluded our meal with an outstanding and unique cheesecake: light and creamy with pineapple inside and coated with strawberries, ladyfingers and graham crust. It was a sweet ending to a terrific meal.

Carlos then surprised us with a hefty serving of Zeppole, an Italian style of donut with Nutella dip. I recommend sharing it with the table over espressos. After the cheesecake we could only eat a bite or two (or three) and brought the rest home.

There’s a nice wine selection to choose from and two lovely terrasses for summertime outdoor dining. Sapori di Napoli is open Tuesday to Friday from 11AM-10PMSaturday and Sunday (make reservations) from 5PM to 11PM and closed Mondays. Take out is available and Guido Jr. and his dad even do deliveries!

We were really pleased with our evening of pizza, pasta and great company with the Grasso famiglia. You will be too.

Located at 1465 Dudemaine Street (Montreal, QC H3M 1P9), Sapori di Napoli is about five minutes north of the Marché Central. Call 514-335-1465 for reservations or delivery and visit them online at saporidinapoli.ca and on Facebook.