It’s good to have friends in high places. And The Divas are grateful to know The Firm, whom we now keep on retainer since we both have big mouths that have gotten us into trouble. We just can’t go to jail, and we worry every day that Mr. Wonderful will file that sexual harassment law suit that he has been promising us for years…we have heard that there is no gourmet food in jail … It was a long week and after looking over the Happening Gourmand menus, The Firm decided to go to Bevo, with their table d’hôte menu set at 21$ until February 2nd.
The Divas had been to Bevo Bar + Pizzeria in the past and had been at the Happening Gourmand 2014 media event where they had tried their phenomenal antipasti platter. But more importantly, Diva #2 and the Firm went to Bevo at the Firm’s request because everyone knows that you never question your lawyer.
We started with the fried shrimp cocktail. Three shrimp to a helping, the panko crusted shrimp were served in a bowl of spicy cocktail sauce. The sauce was similar to a marinara sauce, as opposed to the usual tomato and horseradish cocktail sauce that everyone is used to. The shrimp were crunchy but light at the same time, no deep fried mess to ruin the shrimp’s flavour. The shrimp were sprinkled with herbs to temper the spiciness of the sauce.
The second appetizer was the much coveted antipasto plate. The mushrooms, eggplant, sundried tomatoes, bell peppers, olives and artichokes were the perfect balance of flavours. Pickled vegetables when done correctly are heavenly, and the fresh mozzarella fior di latte was the perfect addition to offset the vinegary vegetables with its creaminess. It is definitely a dish worth ordering for a group.
Not being The Firm’s first visit, she chose to re-order a favourite of hers, the finocchio salad. Not part of the Happening Gourmand menu, but easily done for an added cost. The salad was composed of finely cut slices of fennel with a few wedges of orange, all this was topped with a light lemon dressing and a generous sprinkling of toasted pecans. The nuts added a bit of crunch and texture, a fabulous light salad and perfectly placed in between the appetizer and dinner course.
There are four mains to choose from on Bevo’s Happening Gourmand menu, including a Caprese pizza and a bavette with a mushroom sauce. The Firm chose the blood orange tilapia, served with Israeli couscous, green beans and asparagus. The blood orange sauce was slightly sweet and the citrus flavour made every bite an absolute pleasure. The fish was perfectly cooked and melted in your mouth. This dish is not on their regular menu but it is something that should definitely be a staple! Diva #1 is salivating just thinking about the combination of tilapia and a slightly sour and sweet blood orange sauce – wow!
The pasta dish was deceiving. Only three large ravioli on the plate, Diva #2 was sure she would still be hungry. But they were filled generously with tender veal and the creamy Fontina cheese sauce was smooth and creamy, and surprisingly not too heavy. The only real complaint was that it could have been served warmer, and maybe with a few more ravioli, but the Divas love a big meal!
Before we ordered, our waiter informed us that the Happening Gourmand’s menu’s dessert was not available. It was a stuffed brioche which sounded delicious, but they had replaced it with a panettone cake. Both the Firm and Diva #2 are Italian, therefore they are both familiar with this traditional Italian cake that is given to guests during the holidays. The Firm was skeptical but decided to keep an open mind and try the new dessert.
In retrospect we should have ordered their amazing Nutella pizza, but we wanted to try something new and we knew that their dessert pizza would have had us over stuffed and carrying leftovers home. We were lazy but Diva #2 and the Firm instantly regretted their decision.
Much to our dismay, the dessert they called Panettone cake was really just a slice of Panettone, served on a plate dusted with powdered sugar. We thought maybe it would have been drenched in a syrup or turned into a bread pudding or be the base of an innovative dessert. Rather, it was sliced horizontally instead of vertical, which is how it’s usually done at home and we were left disappointed. Overall, it was another great night at Bevo – a great dinner, great service and great atmosphere in the heart of Old Montreal. But next time, we’ll stick to the tried and true classics!
Our Rating: Splendid
Tagged: 410 Rue Saint Vincent, Antipasti, Bar, Bavette, Bevo, Bevo Antonopoulos, Bevo Bar & Pizzeria, Bevo Montreal, Bevo Old Montreal, Caprese, Caprese Pizza, Chef Giovanni Vella, Cocktails, Fennel Salad, Fried Shrimp, H2Y 3A6, Happening Gourmand, Italian, Late Night, Montreal, Montreal Restaurant, Mozzarella fior di latte, Nutella Pizza, Old Montreal, Panettone, Pizza, Pizzeria, Reservations Needed, Splendid, St-Vincent, Stuffed Brioche, Stuffed Pasta, Thin Crust, Tilapia, wine, Wood Burning Oven, Wood Oven