Posts Tagged ‘lobster roll’

I went to the luxurious mall at Hudson Yards and tried couple of the food items (the shopping mall has eateries recently opened by some of the most popular Chefs out there)  that some of NYC’s food journalists have called their current hits. One that caught my attention was Fuku’s Vada Pav (pictured above), a deep fried potato patty with hints of fried garlic, pickle, scallion sauce, inspired by one of my all time favourite deep fried food items, Maharashtra’s Wada Pav. WP is easy to make and easy to love. If you have been cooking a bit, that’s the sort of combination of ingredients that rarely fails to be a hit (logical combination of ingredients where one ingredient serves as a flavour enhancer to the next). At Fuku, such  potential was left at bay, as the patty was WAY  too dry. So dry that I was not able to discern any flavour. I was not expecting Fuku to deliver a dazzling WP. I was simply expecting a deep fried potato patty to be what it’s supposed to be: a food item that rarely fails to be enjoyable. Somehow, they could not manage that. They have just one way out, with this one and it is to freshly fry and serve their WP as the customer orders it. Or find a way to emulate that effect.  0/10

In that mall, we found kawi creative enough (for food served inside a mall in North America) but absudly pricey as well as a tad unnecessarily fancy. At Kawi, we enjoyed their sweet and sour ribs. It is not the best we had, but probably one of their better menu items.


Cousins Maine Lobster, 77 Lexington Ave, NYC- This is an offshoot of a franchise food truck business based in Los Angeles. I grew up on an Island of the Indian Ocean with  the freshest  seafood possible at the lowest unimaginable cost . So now, it is payback time, lol. I have to pay for all that fresh low-cost (with low cost not synonymous of low quality, in this instance ) seafood I was blessed with in  my tender childhood, and you could not have found  a better place than a city of the western world to make that payback time a reality. CML’s seafood  was certainly not going to be a serious threat to  the dazzling seafood of my tender childhood, even at equal cost, but at what it is — essentially a chain selling lobster-rolls and some other few lobster-based fast-seafood items –, it is certainly an example for others to follow. My review here.

Sushi Amane has, at its helm, a young talented Chef who has spent several years at the current world’s best sushiya in Tokyo (Sushi Saito). The young talent has decided to give a try to NYC. I went paying a visit to Sushi Amane. There were certainly some very delicious food items to be enjoyed during that meal, but also some noticeable flaws that I took the time to constructively write about, here. Ironically, at the time of writing these lines, despite the abundance of online reviews on SA, from both the so-called self proclaimed food experts as well as the majority of opinions on the crowd-sourced review forums, no one have noticed what  I have noticed…so either those folks have no clue of what assessing sushi should be about, or I was simply unlucky. Anyways…

Quality Meats is  a steakhouse that I really wanted to love, based on the rave reviews of some of NYC’s best steakhouse experts. I was less lucky than them with my steak, but the sides were  good. My review here.

Jeju Noodle bar is a Korean Noodle bar  restaurant that delivered superb Korean freshly made Instant Noodles (Ramyun) gourmet dishes. They also have some competently rendered cooked and raw food items. Service is great, the experience very enjoyable. My review, here.

Roberta’s Pizza started in Brooklyn and it was so popular that they now have several branches across the US. I went to the one in Brooklyn, where it all started. Do not expect anything fancy, here. You go there essentially for the pizza and when you try it, you will understand why their competitors are not sleeping at night, Lol. It is always hard to call a pizza ‘world class’ or ‘benchmark’. Therefore I will refrain from using such superlatives, but let us just politely put it that way: the legions of people flocking to Roberta’s Pizza have not lost their mind. My review, here.

There were  lots of buzz about Ichiran NYC  and I have nothing again buzz. After all, how can you be in business without buzz? Buzz is essential. I am all for the buzz, but then you need to deliver, and that is exactly where I was  disappointed with Ichiran NYC. Listen, I know it is a chain of ramen. I know we are not in Japan. I know it can’t have the exclusive feel of an artisan Chef’s ramenya. And I went there with all of that in mind, which means with very realistic expectations and I was still disappointed because very basic things such as serving a proper warm fully runny egg and a decent chashu seemed to have eluded them. Which is not what one needs to experience at a ramenya, whether it is a chain or a solo operation.  My review here.

Haitian food is one of my top 7 preferred cuisines in the world. We live in a world that is dominated by what the West wants to sell you as great or not, therefore none of the major online  food writers  will have the gut to even mention that Haitian cuisine exists, lol. Mind you, their purpose is to serve as ‘promoters’ of the food industry colonialist mentality, a mentality that takes the form of such thinking  as ”’Western and Japanese food and produce’ are of course…  the best in the World. All the rest does not even exist”. I do not need them to know what’s great or not and one of the things I find great is the dazzling simple homey cuisine from Haiti. They do not have many dishes, but a great sense of flavours. Deep, bold, rich flavours with the delicious lambi en sauce, lalo, bouillon, etc coming to mind. Of course, this is not food to put on instagram, but I do not eat Instagram, I eat  food!!  My preferred Haitian restaurant, for now, in NY , is La Caye but LC is so popular that the wait was too long. We therefore had a Plan B, which was a Haitian eatery that I was going to try for the first time, Chloe’s Restaurant & Lounge in Brooklyn, NY. Chloe’s was a mixed affair. My review, here.

I also tried Sorbillo NYC – great effort by the local pizza scene in NYC to minimize the greatness of SNYC. But the real connoisseurs of the Neapolitan pizza are not going to be fooled: it is, right now, in NYC, one of their very best Neapolitan pizza. Of course, you are not in Naples, therefore the price tag of such pizza in NYC may enrage those who know the cost of such pizza back in Italy. Of course, you do not have easy access in NYC to the dazzling produce of Italy. But at the end of the day, it is one great Neapolitan piZza in NYC. My review of Sorbillo, here.


Cousins Maine Lobster, 77 Lexington Ave, New York, NY 10010, USA Phone: +1 212-651-4293 – If you are heading to CML, expecting the same price tag than at a seafood shack in the Maine, then you are seriously delusional. It is a fast food-truck franchise selling very good lobster meat in a big western city that is known for the hefty prices of its dining scene. Once I got  past that, everything I found here, as far as food goes,  was  hard to improve upon :

I did request my lobster roll connecticut-style (the top split bun served warm, the lobster flesh seasoned with a spritz  of lemon juice). It came with a slaw of quality cabbage which seasoning was light in order to let the cabbage express itself. With cabbage of such quality, that was the right thing to do (too bad the salad was  a just a meager spoonful of that superb cabbage). The wild caught lobster meat of my lobster sandwich  had its fresh maritime fragrance in evidence, the meat speaking for itself .

The tater tots were also flawless:  freshly fried with the right amount of heat and a superb taste. I know, it is not rocket science to make that tot, but they did an excellent rendition of it.

I also tried the lobster tails, which small size could hardly   charm someone like me who grew up in a fishermen’s village with plenty of massive lobster tails to be found everywhere , but in the context of a fast (sea)food joint, if they had to sell the sort of lobster tails that I am talking about, they may as well open a seafood restaurant. The tiny lobster tail was still of good quality, its cooking beautifully timed. Is there better lobster roll in NYC? I know there are many great lobster rolls in NYC, but this one is among the very best lobster rolls of NYC. But it was not just about the sandwich as every single food item   was executed with finesse and featured great flavours, timed temperatures and enticing textures.

Bottom line:  The price tag, oh..the price tag…I know. Not cheap.  Like most people, I am skeptical about chain eateries, but they gave me no other choice but to surrender: there was nothing that I could fault.  The cousins deserve their nation wide success story. 8/10

WYCLEF Wyclef Jean was in town and the hip hop fan in me could not have asked for better. Mr Jean’s performance was  one that can only be described in superlative terms, a performer of incredible talent.  The hip hop world is blessed with outstanding performers, from the Destiny’s child to Usher, but Mr Jean did, in this instance, way more with far less. This show was a reminder that spectacular effects and showcasing big means is just a way to show the container because there’s perhaps no content to offer: with just basic light effects, a guitar and a DJ, the crowd never stopped jumping, singing and dancing under the genius sense of festivity of one of this world’s most talented artists. If you are depressed, no need of any medical intervention…just go to concerts of such festive power.  Please do not come back for a while, Mr Jean…such highs need to be savoured for a very long time! It needs to transcend time. Magical, indeed (for those who like that style of music, obviously). WOW!

goatvscow La Référence is a Congolese (RDC) restaurant nightclub. I heard their Chef makes some decent Congolese food and seized the opportunity (of dining with a Congolese friend) to sample their grilled goat meat, which is one of my favourite Congolese dishes as I am fond of the way the Congolese (from the region of l’Équateur, but the baluba in the Kasai region do grill and season their goat in almost similar fashion, too)  do generally spice and prepare  their goat meat. Goat meat spiced and grilled by Congolese, when really well done, are among world’s tastiest food-street style goat meat preparations. I am not too sure if this was just a bad day for them, but the goat was goat only in the imagination, but beef in reality, on my visit. Trying to pass beef as goat is a practise that eludes me, especially given the obvious difference, in taste, between  grilled beef vs grilled goat. But worst, the grilled meat  —  of the special beast that once lived as a goat but ended on my plate as beef – was dry and tasteless (barely no seasoning), the consistency almost leathery, then, to complete the exceptional feature of messing with what’s supposed to be some basic grilled meat, it lacked the grilling flavor that is expected from such dish. I never thought that I would one day suggest  that perhaps grilling a simple piece of meat could be a daunting task . 0/10 for the  grilled goat meat that happened to be beef. This was served with a flawless chikwangue, which seemed to indicate that the Chef can indeed cook well (if it’s her who made the chikwangue), as well as fresh slices of onions (classic Congolese accompaniment to grilled meat). My overall food rating: N/A (I need to pay them another visit, to get a definitive idea  of  what they are capable of,  since this was perhaps — I hope — just a day? or just a dish?? forget). La Référence, 808 Rue Beaubien Est, Montréal. (514)805-7606

LUCILLESince it’s summer,  I seized the opportunity to try couple of food trucks. One that caught my attention was the food truck of a restaurant that I have not revisited for years but that pleased me a lot when I dined there on that sole visit: Lucille Oyster dive. I recall that the quality of their seafood, by our local standards, was particularly good, though, as expected with seafood-centric restaurants in Montreal, pricey. Lucille’s food truck  had a crowd pleaser among its offerings: the lobster roll. The folks at Lucille do not mess with quality, thus, as expected, the lobster tasted as good and fresh  as a lobster roll can taste in town. The bread of the lobster roll is unaltered, for ie  not fried nor baked in butter, which is my preference as I believe that a bread that’s buttery would distract from enjoying the star ingredient, the lobster.  A lobster roll is admittedly no rocket science, and yet I oftently  tend to think that perhaps it is: plenty of lobster rolls in town taste mainly of buttery bread or mayonnaise, hiding the flavor of the lobster. In contrast, this one at Lucille’s food truck featured lobster tasting of the sea, the quantity of the mayo just right, meaning not overwhelming, so that the fresh maritime fragrance of the lobster can express itself. One fine lobster roll, indeed, which is a rarity in town despite online claims of the opposite (when you read online accounts  on our local lobster rolls, you would think that Montreal is a great if not better than serious lobster roll destinations like the Maine – the reality of Lobster rolls in Mtl  is nowhere near those standards), but charging $4 for some french fries, which although beautifully crispy and tasting great, SHOULD BE …included in the $12 lobster roll offering. Or else $16 for a  lobster roll and some french fries (which most ppl would certainly expect as the default accompaniment to their lobster roll)  is quite pricey for some street food. Clearly, Montreal food trucks are among this world’s priciest food trucks. My overall food rating: 8/10 by the standards of lobster rolls in Montreal. There are plenty of  supposedly fabled lobster rolls in town, most of them characterized by an overuse of ingredients and condiments as to mask the taste of the lobster, but Lucille’s tastes of what it should: lobster, lobster in its fresh maritime form.  Lucille’s food truck

ATELIER ASIEAtelier Asie (situated in the Business district downtown Montreal) is a humble  eatery  serving pan-Asian food such as ramen soup, gyoza dumplings ,  braised pork steamed bun (Bao). I picked 1 serving of gyozas (5/10 – the chew fine enough, meaning the consistency was decent as it was not mushy, not hard neither,  but the taste of their filling— which consisted of pork, veggies and mushroom in this instance– was not apparent). The restrained flavor was also an aspect of the  Bao (what they call Bao is, to be precise, their take on the Taiwanese braised pork steamed bun / gua Bao): here, again, the pork belly barely tasted of pork, its usual bold and meaty mouthfeel — typical of most Bao  – was absent on my visit. The texture of the bun was not going to make up for the downsides of the pork filling, neither: part of the surface of the bun peeling off easily under barely no  pressure. A good gua Bao should always boast a soft surface and fluffy/smooth consistency, whereas this one was rather slightly sticky and a tad firmer to the touch.   5/10 for that Bao I was having. My overall food rating: 5/10 by Montreal pan-Asian casual food standards –  I gather that this is no dining destination given the low cost of the food, but food…should always taste of what they are made of! Atelier Asie, 453 Avenue Viger O Montréal.  (514) 508-9998

Summer is at the Gates (ironically, it’s not warm at all here in Mtl, despite being in the middle of May..anyways..). Time for some seafood feast!

When it comes to seafood, I skip lots of  requirements I would usually look for in most dining situations such as  the best value for my money or the layout at my eatery: I just fly deep into my gustatory involvement of the quality of the seafood that is put before me. What brought me to food has always been my  lifetime sacred veneration for Seafood. The problem: being born and raised on the banks of the Indian Ocean with Dad, on his spare times,  fishing the freshest seafood one tastebud can imagine raving over from the warmest sea waters, and I devouring them right there on the beach with barely any long delays between fishing to eating…you just grow up with very high expectations about seafood. Moving far from my  memorable seafood pals, being in so many places where  seafood rose as pure jokes, I litterally hoped that I turned allergic to them. But for some reasons, I just could not stop myself to try seafood everywhere I went with some places truely giving the seafood of my childhood an almost close “run for their money”.

Everywhere I go I knock at all possible doors that has seafood on their menu. Montreal is no exception.
Montreal is  a city that many regard as a great city for French/North American Bistro fares BUT only decent on the Seafood department. The reality is actually brigther than just “decent”: Lots of seafood tables  like Milos and La Mer offer seafood shipped from abroad (Mediterranea in the case of both previous mentionned restaurants) on top of some North American seafood products as well. In my humble opinion, there’s  in Montreal, a nice selection of restaurants who are truely serious about providing some solid quality seafood. It is just a matter of rigourously stepping into the field and finding them.

With time some few seafood tables in this city made their way among those I adopted  as personal frequent reliable seafood favourite tables, based solely on the remarquable high quality of their seafood  (Le Nantua when I want to be alone or with my sweat half in a quiet atmosphere of Classic French elegance, Milos — their lunch and late night dinner specials are un-matched bargains for such high quality seafood in this City –, Joe Beef when I am with a bunch of folks and feel like partying over high quality fresh seafood in a cool warm bistro-esque setting, Trinity when I feel the need of a touch of the stunning beauty of Mediterranea, La Mer once in a while, and — although I found myself at both places on very very few occasions — La Queue de Cheval, Rib N’ Reef. The latest are primarily Steakhouses BUT they do offer stunning Quality fresh Seafood.). And you have many more (Restaurant Les Crustacés is another one great seafood place that had served me top quality seafood too, Oyster Shack did a good job last time I was there about couple of weeks ago, and virtually the big majority of tables do offer drop me a word about those that have emerged as your favourite seafood restaurants in Montreal) , but those I mentionned previously stand out of the pack as far as top quality seafood goes in this city.

Naturally, one smart reminder would be this: you can’t buy top Caviar with Loonies!  As most will guess, for Seafood, you truely get what you pay for: do not expect stunning seafood in a $8 Lunch, or a $12 lobster please…I am not here to launch a debate over how much a lobster should cost. I am not here to debate over the best value for your $$$. I am here to talk about the best freshest quality seafood and to remind you that there’s a cost to it! And that cost, If one is well placed to have challenged it, it is your humble who used to pick the freshest top quality seafood right from the sea, for free! But I won’t. I wont because there’s no point for this: we are not at a stone throw from the Ocean, we are not fishermen and we need to be conscient that we have to pay for the cost behind a top quality seafood. Basta!

Event: Dinner @ Lucille’s Oyster Dive
Friday May 14th 2010, 18PM
Type of cuisine: Seafood
5626, avenue de Monkland (Montreal, QC)
Phone: 514 482-1471


Lately, I was curious about  this seafood eatery


that is attracting hordes of eaters in the Western side of Montreal  and where I never went to:  Lucille Oyster Dive.


I went paying a visit to Lucille Oyster Dive this Friday evening and I was warned by friends who went there: this is a small and very busy table, as busy  as Au Pied de Cochon, Joe Beef,  Le St-Urbain. Exactly what I was seeking for: feasting as in seafood, feasting as in crowded! I went earlier than the 6PM opening to maximize my  chances of shooting photos before the rush hits the place.

I came at Lucille’s Oyster Dive

with pre-defined orders in mind (Rfaol): I was in for some oysters (I came close to ask if they could grill it like at Etxebarri in Spain…I am telling you, I just can’t take that place out of my mind. I need to go there, in this life or the next!) , Lobster roll (Heard that Lucille has the best ones in town: what do you think? Let me know. Not that I am a huge fan of lobster rolls — I prefer raw seafood usually and if cooked, I like them served on their own, with nothing surrounding them so that I sense them in their pristine purity or close to that  —but this place is known for it’s lobster rolls so I had to pick this item) and a Grilled Lobster (If you ask me what have been my most memorable lifetime meals, the answer my friend  are those tremendously fresh Grilled lobsters “‘with a bit of garlic butter aside” from my tender Childhood …Ah the beauty of the simple things, so delicious, so pure, that just make you so happy! ). And If I could humanly eat more without getting full, I would have surely asked for crabs, fish, and the sea too!

Kicked off with Blackberries Mojitos:

Sorry, but this was not a successful cocktail: more watery than memorable (rhum was muted and prdominance of lime would be better than those berries). Anyways, berries do not seem to be a friendly mojito ingredient. Just keep it classic (white rum, sugar lime, sparkling water and mint) and it will sing! 2/10

Jannice picked the Salmon tartare:

I stole some bites from hers: perfect fresh salmon, meaty, fully flavored, masterly spiced (kudos to the nice balance in spicings here). Very good 8/10

The wine I chose to accompany our diner:

2008 Simi Sauvignon Blanc Sonoma County – Perhaps the most memorable white wine I ever enjoyed since a while: Oozing of unparralel freshness, it’s concerto of amazing fruity notes (guava, apricot. melon, apple) makes of this wine one that can be a crowd teaser particularly in summer with high quality fresh seafood. I now understand why this wine is highly rated among wine experts (it was the first time I was trying it). Lucille has identity, Lucille has personality as in hosting that heavenly wine in a an unexpected cute recycled Heinz Ketchup tin can:

Started off with my first order:

The Oysters:
Although I have rarely came across bivalve molluscs of stunning quality as those the Indian Ocean pampered me with, I still enjoy my bivalve molluscs friends everywhere I go: Sometimes, I was amazingly satisfied  On  some rare occasions, they were the opportunity for me to crack some smart jokes at the wait staff like “It’s from the Sea and not the fridge that you should have picked it up!”’.
SO at Lucille Oyster Dive, I started my seafood journey with an order of 12 bivalve molluscs and while sampling them with the hightest respect I always pay  to anything coming from the sea, I scribbled some notes:
-Marine robustness: HIGH
-Quality of the oyster: TOP
-Work of the shacker: 10/10
-Level of deliciousness: SUBLIME!
Their oysters come from various locations: New Brunswick, The Main, British Columbia.They offer some from the West (British Columbia), some from the East (Main, etc). Western ones were bigger in size, did I notice. Briny, with a remarquable depth of marine robustness, those oysters were among the best I ever had on any Montreal seafood tables and I am including the big names here! EXCELLENT oysters!  They were served with the classic mignonette sauce (expertly executed with perfect balanced acidity from the vinegar and an amazing freshness oozing out of the shallots), a Tabasco Green Pepper sauce (nice idea, try it! I prefer my oysters in their natural state but pick just one oyster, match it with that sauce and see if you like), and their in house tomatoey sauce:

You will never ever see me mixing oysters with sauces (I am a purist), but I had their in house hot sauce sampled separately from the oysters and that sauce rocks: it’s a delicious spicy tomatoey sauce, dense and instense, made of scotch bonnet peppers and vinegar. Delish! I know some friends who would love mixing up that sauce with anything, oysters to start with. 10/10 (the oysters, on this specific visit, were simply stunning!)

The Lobster Roll: I am not a huge fan of lobster roll. As you would expect  from someone who favors high quality seafood in it’s full pristine greatness, a lobster roll is just a comfort food item that can be undoubtly tasty when done well, so this is an exercice that I find pretty straightforward: I will judge my lobster roll not based on pre-defined expectations (just make it tasty and I’ll be a happy camper!) but solely based on how tasty it turns out to be.
-Quality of the lobster meat: Top
-Cooking of the lobster meat: Top
-Quality of the Mayo: Top (not overhelming. gently spiced, still flavorfully enjoyable)
-Quality of the roll: (Fresh bun, nicely cooked hot dog looking bun)
-Type of roll:  it’s hot dog bun roll as you can see on the pic
-Level of deliciousness: High. I have no complaint here. Realy well done, but I am just not into lobster rolls in general being a purist in anything seafood.  7/10

@ALL– So where could your favourite lobster roll be found (New England, I guess)? Let me know! To me, my lobster roll should be an equation of: great quality lobster meat + mastered seasoning/taste + an appropriately thought bun (I am not a baker, but there is surely some fun evolutive work to do on this department) + a well balanced mayo mix (way too much requirrements for comfort food, hein?)

The Lobster:
Poached? Grilled? After a slight hesitation I went with my lifetime favourite cooking of the lobster: grilled! Just put a bit of garlic butter aside, keep that lobster fresh, simple and I’ll walk away with a huge smile on my face.
In Montreal, you can get lobster virtually anywhere. The thing is to get it cooked the way I like it (yeah..yeah..ya..they all say it is easy to cook a lobster..sure..sure..sure…but very few have delivered the proper balance of nice cooking/great quality lobster/resulting memorable taste I search for. To me, a meal of Lobster is the epitome of the equation “talent behind a kitchen” + “top quality ingredient”).
So, here again, the notes that I scribbled on this one:
-Marine robustness: HIGH
-Quality of the lobster meat: HIGH
-Cooking of the lobster meat: SUPERB
-Level of deliciousness: PERFECT
-Work of the Fishermen: Lol..just kidding on this one ;p I highly respect fishermen, especially them!

Before heading to a location, especially for seafood, I always phone and enquire about where the seafood comes from: the Gentleman over the phone explained that the lobster currently served (at this moment) at the restaurant comes from Nova Scotia. Their lobster weight around  1.5lbs/Maximum 2lbs and cost between $can28 – $can 32 (In Montreal, you can pay in between $52 to $80++ for some top of the top lobsters of that size..but again, that pricing probably reflects the fact that those tables  are not seafood distributors/providers). Quite a bargain for  top quality lobster, imho, but they explained to me that they are also distributor/providers of their own seafood, which explains the low cost. Their lobster is of exact same high end equality as those I had at $80 elsewhere …! At barely $30, half the $$$ I would pay at some highly regarded seafood spots, this lobster was remarquable: perfect depth of flavor, tasty, well cooked and of top quality.  The classic garlicky aside sauce was superb too. Excellent! 10/10 (This one lobster, on this specific visit, soared so high in terms of exceptional quality ).

Seafood soup – This place has idendity/personality. And this soup is just one example of just that: done differently from your usual seafood soups -> instead of a bowl full of seafood broth, you have here the seafood morsels shining atop (crab, clams) and a bit of the broth seating beneath. The freshness of the seafood continues to impress here: delish, tatsy and oozing of enjoyable saline flavors. The bit of broth beneath was delicious and harmoniously flavored. 9/10


Even when the boat could have sunk, Lucille fought back and shone:
Impressed, I should concede: even when the boat could have sunk, Lucille fought back and shone as in very little details like  those that will follow — very little details, barely noticeable to the most, but that I am taking time to write about because they mean a lot in my own  appreciation of this seafood spot:

Detail #1: At some point, while Jannice was talking to our main waitress, a young very tall charming lady, she ..the waitress…out of nowhere .. cut short to the discussion, dived in distraction, and hop la ..reappeared! I then said to myself  “Oh NO, I think Jannice will hate this move”…Jannice was a long time waitress, and such little details are noticeable to her. And she did notice it. BUT, the waitress came back, charming and focused as ever! From there on, she was shining on par with all best wait staff  I ever encountered in this province. When you come back strong like that, how to not fall under the charm of it all? Great come back ;p

Detail #2: Before going there, the Gentleman over the phone told me they usually have lobster in the kitchen and that I could just request that one is grilled. The same main waitress, instead of verifying with the kitchen, told me straight that there was no grilled lobster available. I told her that I was informed they would have lobsters in the kitchen but that it’s fine, we could forget about it. BUT she smartly thought about the most important principle in a restaurant: pleasing your guests as she managed to find a lobster for me. Another GREAT come back!

I know those are little details, but they mean a lot to a guest: it shows ACCOMODATION and DESIRE TO PLEASE! All of a sudden, the little futile sorrows turn into MINES OF GOLD!

The wait staff in general was great (always made sure that water was available, wine refilled, table cleaned from water drops. One young charming Gentleman even came and promptly fixed the unbalanced table we chose) and I should say .. HANDSOME.
Lucille Oyster Dive has deeply seduced me: this charming tiny spot has seriously made it’s way to the top of my favourite seafood tables in Montreal for it’s stunning quality of seafood, charming service, and cute minimalist and yet warm bistro alike decor. And this place gets crowded very fast (make no mistake: my pics were taken early, as soon as they opened the doors, a bit before people arrived, but less than half an hour later it got busy), so book in advance (albeit you still can find seats at the bar if you haven’t booked and are lucky enough).
Service on this dinner had perfect  timing: we started at 6PM, were done by 7:40PM with no feel of being rushed and enough space in between services to digest before the next food item would hit the table.Furthermore, the staff was accomodating with regards to the timeframe we wanted to follow. But anyways, this is purely a subjective matter: you should not go to a restaurant to complain about delays JUST arrange your timeframe with the wait staff (I never understood people complaining about slowness in a restaurant…what about talking to the wait staff and telling what you really want..instead of expecting them to guess for you??)

Lucille knows how to be distinct
I do not know for you, but to me , as little as they may appear, I like little details that makes a table distinct from others. I know that the wine presentation (in a Ketchup  tin can) or the unexpected rendition of the seafood soup (focused more on upfront presence of the fresh and top quality seafood items with just a little bit of soupy broth underneath as opposed to be entirely brothy) will not revolutionize the Gastro world, but they sent to me a clear message: this table is passionate about what it does.

Bottom line: Seafood is not just seafood. At least, an iodized saline soul like me  can’t  think that way. Quality in seafood is priceless, and Lucille Oyster Dive impressed me with top quality fresh seafood like I wish I could find everywhere else. I will run back at Lucille’s Oyster Dive way before running back at any of my other favourite seafood tables in Mtl, because of the overall cool, charming, unpretentious mood and above all, for the freshest seafood that this city has to offer. This report is disproportioned, purposely reflecting my sacred epic lifetime fascination for seafood.
Respect to the sea!    Thanks for reading, Aromes.

WHAT I THINK MONTHS LATER – My initial meal at LOD was a superb one in regard of the seafood bistrot standards here and abroad. Not only the food was delicious, but it was technically well accomplished. It remains,  years later, one of the finest meals I ever had in a Montreal restaurant.  The typical kind of issue  that unfortunately awaits this type of place (quality seafood bistrot)  is this: people, when things are pricey (quality seafood can’t be cheap) .. they do not care about details  such as the cooking skills, the quality of the food. It is the price tag that dictates how good is your food. And I will  add that the nice looking wait staff at LOD may bother some with a very high level of jealousy ;p  Oh well, too bad for those. There’s also the fact that ppl tend to associate  a certain type of experience with a price tag:  for example, Bistrot La Marine in Cagnes sur Mer is one  of world’s finest seafood bistrots. Consequently,  since it is quality seafood that is served there, there’s a price that comes with it. And yet, many flock there to complain about the place being a ..bistrot and that it’s too $$$ for a bistrot.  A way of foolishly suggesting that they expect a certain price tag to be associated with fine dining only … as if bistrots are condemned to earlier century’s  clichés with you know…the bottle in the hands…the hunter’s hat…It’s being a while that I haven’t re-visited LOD (it’s  far from where I leave),  but I hope they keep up with the standards I found on that initial visit (my second and third visits here  were not complete meals. I took oysters only, but quality oysters always leave a deep hole in a pocket when you pick them  at restaurants, so I’ll need to try another proper seafood meal here). But yes, it is not cheap as expected