Buonanotte I

Supper clubs are synonymous with dancing, bottle service and bad decisions.  The Divas are no strangers to bad decisions but a supper club is not on our list of places to go to enjoy a great meal. When Day Jobs & the NightLife invited the Divas for a menu tasting at Montreal’s famed Buonanotte, we were more than skeptical.  Supper clubs are not generally associated with good food.  Nevertheless, we are open minded so Diva #2 joined the boys and Nudabite and hoped our impression would be changed.

Open since 1991, Buonanotte has been a fixture on Montreal’s St Laurent Blvd. We can say with certainty that Chef Marco Bertoldini changed our minds on dining at supper clubs.

Charcuterie

Charcuterie

We started with drinks and wine as the first plate of charcuterie was served.  We had mortadella studded with pistachios, homemade duck prosciutto, which was deep red and a little salty, and a local Quebec cheese that was creamy.

Frisé salad with squash

Frisé salad with squash

The first salad was composed of frisé salad, strands of bright orange squash, tart and crunchy pomegranate seeds, buttery pine nuts and small morsels of creamy cheese.  We don’t normally see squash in a salad, let alone in ribbon form but it was sweet and added to the overall flavour of the lightly dressed salad.

Heirloom tomato salad

Heirloom tomato salad

The second salad screamed summer, full of multi-coloured heirloom tomatoes, fresh mozzarella and pea shoots.  The tomatoes were flavourful and the pea shoots add a pop of colour as well as a crunch, as did the walnuts.  Very fresh and light!

White Pizza with asparagus, heirloom tomatoes, & Iberico lardo

White Pizza with asparagus, heirloom tomatoes, & Iberico lardo

Diva #2 almost jumped out of her seat when the chef presented the first pizza and uttered the words “Iberico lardo”.  There is certainly something sexy about a man serving you delicious food!  Topped with blistered tomatoes, sliced summer asparagus and draped in that delicious paper thin Iberico lardo, it is definitely a pizza worth ordering.

Margherita Pizza with tomato sauce, fior di latte & basil

Margherita Pizza with tomato sauce, fior di latte & basil

We all raved about the pizza so much that they brought us a margherita pizza next.  Simplicity is always best and it doesn’t get much simpler than fresh tomato sauce and fior di latte cheese with slivers of basil.  What makes this pizza good is the crust – very thin, crunchy and it doesn’t unnecessarily fill you up!

Saffron Pasta with pork sausage, fiddleheads, orange & toasted breadcrumbs

Saffron Pasta with pork sausage, fiddleheads, orange & toasted breadcrumbs

The chef treated us to a light dish of homemade saffron pasta with fiddleheads, pork sausage, orange and breadcrumbs.  And this is exactly the kind of pasta dish you want in the summer – something light that also satisfies the ever-present carb craving!  Fiddleheads are in season and they deserve more attention than they receive so we were happy to see them in this dish. The pork sausage added the perfect amount of fatty goodness to make the pasta glisten.

Sea bass with celery root purée, peas & pickled onions

Sea bass with celery root purée, peas & pickled onions

The sea bass had a nice crispy crust and the flesh of the fish was flaky.  The celery root purée was smooth, the peas fresh and bright, and the pickled onions added a surprising taste to the fish!

Charcuterie

Charcuterie

Since we enjoyed the first plate of charcuterie so much, we were brought another with different meats, some made by the father of the owner, as well as some focaccia.  The charcuterie platter included coppa, prosciuttini, mortadella, prosciutto, salami and marinated eggplant and artichokes.  All delicious and very Italian!

Tiramisu

Tiramisu

The tiramisu at Buonanotte was good and usually restaurants find a way of messing up this simple Italian dessert.  It was creamy and the lady fingers were not soggy, but you could still taste the coffee and alcohol flavours.

Chocolate and pear cake

Chocolate and pear cake

We also had their chocolate and pear cake, topped with vanilla ice cream.  It wasn’t too sweet, served slightly warm and the chocolate had a deep rich taste. And before leaving, we got a quick tour of their extensive wine cellar. It was quite a treat!

Ristorante Buonanotte, Montreal Restaurant Supper Club - Wine Cellar

Going into this dinner, we were apprehensive.  After all, our experience with supper clubs never included good food.  But at Buonanotte, under the helm of Chef Marco Bertoldini, they convinced us otherwise.  Give them a try, we hope you’ll be as pleasantly surprised as we were!

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Our Rating: Splendid

http://buonanotte.com/en/
Buonanotte on Urbanspoon

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Comments: 3

  1. Dahlia May 29, 2015 at 10:43 am Reply

    Hmm sounds interesting! I may have to try it out!

  2. Porchetta Montreal | Montreal Food Divas December 15, 2015 at 10:17 am Reply

    […] What can we say, when we love a spot, you can’t get rid of us. The team behind Montreal staple Buonanotte recently put their efforts into a new venture on St-Laurent Blvd called Porchetta Montreal. The […]

  3. Fiorellino | Montreal Food Divas February 1, 2016 at 1:02 am Reply

    […] week? How about running into a PR friend and being invited to lunch at the newest addition from the Buonanotte team, Fiorellino. How could Diva #2 possibly refuse an invitation like […]

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