Click here for a recap of my picks of all Montreal’s top fine dining & best Montreal’s bistrots.
Also: My 3 and 2 Star Michelin restaurant review web site
Most recent reviews: Maison Boulud, Café Sardine, Restaurant Helena, Brasserie Central, Restaurant Mezcla, Hotel Herman, Lawrence, Park, Kazu .
HAMBAR is one of the latest big entries on the Montreal restaurant scene. The restaurant is situated inside the trendy Vieux Port’s boutique hotel St-Paul. It has a pretty modern hip bistro feel, with no tablecloths, beautiful use of wood and glass and a nice long bar right in the middle of the room.
It was extremely busy on this thursday evening, which added to the lovely electric ambience (For those in search of a hip 5 to 7 place, the happening is here on thursdays) I experienced during this meal, but the wait staff explained that this was a particularly busy night.
Food: I picked their star item, the charcuterie platter, along with a fluke ceviche, grilled octopus and a beef tartare.
Food rating: Exceptional (10), Excellent (9), Very good (8), Good (7), just Ok (6)
The charcuterie platter consisted of a poultry liver mousse (stunning for both its remarkable palatability and fantastic texture), cauliflower, local ham (ok), prosciutto di parma (ok, although it does not help that I still have, freshly in mind, its far better version sampled at Salumeria Garibaldi in Parma this past June), okra, Iberian cheese (ok), sausage (ok). This is one Ok charcuterie plate (at the exceprion of the poultry liver mousse, an exceptional item on this evening), with perhaps the one at Comptoir charcuteries et Vins appealing a bit more to me. The components seemed, to me, as good as any ordinary restaurant charcuterie in town. A matter of personal taste, as usual. 7/10
Fluke ceviche came with a cream of avocado, jalapeno, lime emulsion, crème fraiche and puffed rice. I appreciate the efforts. They try hard as obviously observed by the thoughts put in their dishes and obvious determination to be creative. I just found it unfortunate that the results did not blow me away: I mean, it is a good riff on the ceviche, and I can’t remember many tables being able to pull out such appealing intensity of acidity (either the citrus was an exceptional one or an exceptional palate was behind that brilliant ceviche marinade), but the overall was just decent to me. Pleasant enough ceviche yes, but alas, unremarkable as far as I am concerned. 6/10
Beef tartare came with home made chips (Jerusalem artichoke, parsnip; among the better home made chips I have sampled at a restaurant in Mtl), a topping of sunny side up egg, and horseradish. A decent tartare, imo. Simple dish like a tartare has no other choice but to be stellar in order to be noteworthy, which means stunning ‘beefy’ flavor, remarkable work of the texture,etc. Which I failed to experience with this beef tartare. Again, pleasant enough but not great, and I found this pretty much frustrating for them…yep, not even for me, the paying customer.. ..but for them…given the amount of efforts they have invested (plenty of accompaniments, logical touches to elevate the tartare such as the addition of the egg, etc). 6.5/10
Grilled octopus – The octopus was tender, but overwhelmed by a puttanesca vinaigrette that was way too thick. The octopus was mixed with that vinaigrette, and that did not help the seafood at all. In this particular case, the puttanesca would have been a better idea as a side dipping to the octopus. I know, the idea is to mix it with the seafood..and I had far better ones made with just that theme of mixing the puttanesca with the octopus…but on this occasion, it just took the appeal of appreciating the octopus away. The octopus also lacked enough heat to be enjoyed at its best, especially since it is grilled. A world away from the octopus dishes I had recently at Kazu, or Lawrence in September. 3/10
Service was really cool with perfect attitude from young and fun wait staff, although I should note that I did not appreciate that the priciest wine glass offering appeared to be the one which bottle was not presented to me.
Pros: A focused palate won’t fail to find the touch of acidity of that ceviche memorable. Alas, that touch never elevated that ceviche to what my palate and all other senses would have perceived as a great ceviche. This was also the case of that stunning poultry liver mousse, almost close to the better ones one would enjoy in France, but again…not enough to save the rest of my evening’s charcuterie platter from passing as just Ok , as far as I am concerned. Then there was the effort put in each dish, the very nice homemade chips, the hip ambience.
Cons: I found this meal way too pricey for what was on offer. My meals at Lawrence, some of the finest I had at Bistro Cocagne or Kitchen Galerie on Jean-Talon were certainly not cheap, but I never mentioned prices because the food made the price an afterthought. In contrast, on this evening here, none of the 4 food items of this meal was remarkable, whereas the bill …was! This evening’s meal of mine lacked better work of textures, it lacked mouthfuls of succulent bliss.
Overall food rating: 4/10 From what I am accustomed to at equivalent eatery in Montreal (charcuterie-based Modern Intl bistrot cuisine in this case). To me, this evening’s meal (I judge my meals, not restaurants) was nothing more than just some Ok food. In the genre, charcuterie-based eatery offering their takes on International modern bistro food, Comptoir Charcuteries & Vins fared better to me on the aspect of food.
Conclusion: I know Montreal is generally ridiculously pricey when it comes to food at restaurant, and yet I still found this meal overpriced for what I was enjoying on this evening. As a comparison, solo dining meals (I was dining solo there, on this evening) with equal quantity of food items and wine by the glass at restaurants that are among this city’s very best like Bouillon Bilk, Lawrence and Kitchen Galerie on Jean Talon cost me less than what I have just paid. Yes, I do understand that I did splurge, but that was equally the case at the other mentioned restaurants. And just in case I did not make myself enoughly clear: even without splurging (so no wines, just tap water), and at whatever price, I still would have found this meal too pricey for what I was having on this evening.
WHAT I THINK MONTHS LATER: When you have cooked for so long (which is my case), you are confident about certain things, others not. Of course, it happened that I stumbled upon average meals and had no doubt that the same brigade of cooks could surprise me with better meals on subsequent visits (for example: Maison Boulud in Montreal gave me that impression. I had an initial overall average meal there, but I knew the next meals would be better, And I was right. but in the case of Hambar, deep inside of me, with the same cooks that have cooked that meal, I doubt there could be a radical improvement. Still, the beauty with cooking is that you can indeed be a better cook. You need to find out how, though. I won’t return to Hambar because I do not believe in it, but see for yourself. Who knows, they are probably proving me wrong. Which I hope, for them. But I’ll tell you right off the bat: I am not going to find out and i just could not care less!