L'Assommoir

[Original post from 2009]

 A modest spread at L'Assommoir
(Click photo to enlarge)

L'Assommoir | $$-$$$

(Mile-End & Old Montreal)
112 Rue Bernard Ouest, Montréal, H2T2K1
(514) 272-0777
View Larger Map

Claim to Fame
Tapas, mixed drinks, and live entertainment.

Plus
An exciting place to gather with friends, plentiful and classic drink selection, quality food and service, excellent atmosphere.

Minus

Removed from the downtown core, can get crowded on weekend nights.

Quick Picks
The candied salmon, meat skewers, and musical performance were the highlights of our evening.

Shuffling along in the cold, a friend and I were about to find a tantalizing and relaxing experience at the end of a long winter's day in Montreal. We paused at a non-descript door and took in the relaxing sights and sounds coming from within. We were intrigued by the soft din drifting out and couldn't quite make out the dimly-lit interior. As we pushed in, we were invited to seat ourselves amongst the sparse crowd. We headed towards the music and a large room with a single long table at the back of the restaurant to enjoy a private, front-row showing of the Aya Aikawa quartet. We removed our layers and began to soak in the warmth and ambiance, while the waiter settled us in and left us to look over the vast selection of drinks and tapas.

Aya Aikawa and band perform at L'Assommoir

(Click photo to enlarge)

Though extensive, the choices were not overwhelming and we quickly decided on drinks and an assortment of goodies, such as plantain chips and candied salmon. We took our time to savour the meal and watch the performance between bites. Every dish was enjoyable, though the candied salmon and meat skewers might have been our favourites, and we stayed until the performance ended.  I made a point to get the singer's name and fully intended to come back to hear her again, though this turned out to be a one-time visit for me. Rarely do I say this in Montreal, but I highly recommend the seafood dishes. The quality of, and the care that went into, the food and drinks were reflected in the unique tastes and textures of each.