December 26, 2015: Dinner at H4C!

The last time she was in Toronto, radio personality Sarah Bartok (sister of far less popular Dark Matter Consulting Producer Ivon Bartok) threw me a few Montreal restaurant recommendations.  At the top of her list was a place called H4C.  I immediately texted my sister and requested it be placed on the reservation rotation for my Christmas visit.  The other night, we went.  The verdict?  Sarah easily maintains her popularity edge over her brother.  Akemi absolutely loved H4C and is already talking about our next visit.

As is customary whenever I go out with my sister, we simply ordered almost everything on the menu, starting with the amuse bouche and home made bread with country style butter before segueing to…

Chicken liver mousse with sea buckthorn and and pickles.  Positively melted in our mouths, like sweet and savory ice cream.

Beets with wild cranberries, ricotta, Chateau de Bourgogne, and za’atar cheeses.  Artfully composed (like all the dishes on this night) but delicious.  The yellow beets were like candy.

Marinated mackerel with cucumber, buttermilk, avocado, and brioche.  The mackerel was not overpowering and nicely counterbalanced by the avocado.

Ricotta gnudi with sautéed mushroom and broth, parmesan.  This one was a challenge insofar as the elusive gnudi proved practically unskewereable.

Louis d’or cream tortellini with confit guinea fowl and corn.  Each dish is a culinary masterpiece and I imagine that the devil is in the delicious details.

Trout with carrots, quinoa, bbq, pumpkin seeds, and squash.  One of the uber-highlights on a night of consistent highlights.

Tandoori octopus with caramelized yogurt, red onions, basmati, cashews, and coconut.  Akemi declared it the most tender octopus she’s ever eaten.  The roasted onions filled with caramelized yogurt were a huge hit as well.

Braised beef blade with Jerusalem artichokes, eggplant, black rice, and sunflower seeds.  The tender beef and crunchy black rice was a  terrific textural combo.

Tomato tart with Brillat-Savarin, caramelized onions, chanterelles, and smoked walnuts.  Akemi’s favorite and one of the best vegetarian plates I’ve ever enjoyed.

http://leh4c.com/en/

Tonight, it’s tacos and more at Grumman 78!