***Sadly this Restaurant is Closed***
Though it pains him to admit it, sometimes our dear Sensei gets a little jealous and wants some alone time with the Divas. We indulge him because let’s be honest, he is the most stable man in our lives and he puts up with a lot. Of course, he left the restaurant selection up to us knowing full well we would ignore his suggestions anyway.
The Divas have wanted to try out Tripes & Caviar for a while. In the summer we had gone there for brunch with Sweet Pea and Sensei. Anything with the word “tripes” in its name feeds our inner foodie. Located in Verdun on Wellington, it’s not in a particularly central location but it is worth the detour.
We started with cocktails and Sensei had his usual Negroni, a true classic, much like him. The Divas opted for something more fun. The Bloody Sea-Sar was served with two oysters and garnished with slices of pickles and coins of soppressatta. Spicy and delicious, the Divas shared the food and were quite content with this cocktail. We also tried the Clover Club, with a layer of foamy egg white on top; it was refreshing and we loved the tartness from the raspberry.
The menu at Tripes & Caviar is not for the finicky eater. Their menu is geared towards those who love to eat. Dishes like salmon tartare with avocado, beef tartare tossed with capers, etc seem to be on most menus these days. Tripes & Caviar offers you adventure! We started with the duck heart tartare with shaved foie gras. The duck heart was rich and meaty mixed with fried onions and the foie gras was shaved tableside by the chef. They shaved so much delicious foie gras torchon that we soon couldn’t see the duck underneath! It was better than snow falling on Christmas morning!
The bone marrow was a generous serving, with two large bones that were slightly roasted to melt the marrow to perfection, yet to crisp the top at the same time. It was served with chimichurri and a fresh and vinegary salad of apple, radish and cucumber, which cut through the fatty bone marrow. There were also plump garlic buttery snails scattered on the plate to add meatiness to the bones. This was all served with crunchy toasted bread which was served in a brown paper bag.
The veal tongue was next, served with a purée of cauliflower, shimeji mushrooms and hazelnuts. A mix of textures, the tongue was braised and then quickly grilled for an extra shot of flavour. The cauliflower was creamy, the mushrooms were pickled and the hazelnuts added little crunchy surprises.
It was suggested we try one of the pasta dishes and we always love recommendations. We had the papardelle with beef tail ragu, peas and kale. The wide noodles were cooked perfectly and soaked up some of the zesty sauce that was speckled with fresh peas and fried kale. The beef ragu was tender and fall apart on your fork.
The boudin was velvety with pieces of onion scattered throughout. Served with apples and butternut squash purée for extra comfort, pieces of fried kale added some crunch, the popcorn was fun and the lingonberry sauce complimented the boudin perfectly. We adored this dish!
Our last dish was the sweetbreads, served with a squash purée instead of the sweet potato purée that was described on the menu. Brussel sprouts and mushrooms were also tossed in this dish. The sweetbreads were tender and glazed with honey for a little sweetness that was contrasted with the Brussel sprouts and meaty mushrooms.
The pain perdu wasn’t sweet at all, which was a nice surprise. With plenty of burnt caramel and fresh blueberries, it was the perfect end to our meal. We left Tripes & Caviar fully satisfied with the friendly staff and chef, the amazing food and interesting décor that included a giant monkey holding a bottle of vodka and a shaker. We talked blog business, spent quality time with our Sensei who almost choked twice because of something we said, and had a wonderful Diva night filled with laughs and good times.
Our Rating: Splendid
Tagged: 3725 Rue Wellington, Beef Tongue, Bone Marrow, Boudin, Cocktails, Duck Heart Tartare, H4G 3M6, Montreal, Montreal Food, Montreal Restaurant, oysters, Pain Perdu, Pasta, Sweetbreads, Tripes & Caviar, Tripes & Caviar Montreal, Veal Tongue, Verdun, Wagyu Beef Ragu, Wellington