Today we welcome a talented new contributor!\u00a0 You might know him as Luca (@teenfoodcritic<\/a>), and we’re happy to share the next generation of food writers (especially when they visit outstanding restaurants).<\/p>\n

<\/em>Fellow foodies, I don\u2019t know where to start. It\u2019s not often that I find myself speechless about a restaurant. ‘How is it, that you find yourself speechless?’ you may ask. Well, I\u2019ll tell you all about it, in this special guest review, for A to Za’atar, who I would like to thank IMMENSELY for this tremendous opportunity (the pleasure is all ours, Luca!).<\/p>\n

It all started, nine months ago, in January 2019, when my sister got accepted to study pre-med in Montr\u00e9al.\u00a0 While my parents were thrilled for her, I couldn\u2019t help but think: “Okay, am I going?\u00a0 And if so, where are we staying, and where are we eating?\u201d Don\u2019t get me wrong, I was delighted for her, but that question had been on a loop in my mind for five months until I finally decided to place the reservation at MARCUS<\/a> behind my parents\u2019 back. (The best decision I\u2019ve ever made if I’m honest).<\/p>\n

The day finally rolls around after months of anticipation.\u00a0 The four of us head over to the astonishingly beautiful Four Seasons in Montr\u00e9al, and take the elevator to the 3rd floor.\u00a0 As soon as the doors opened, we were greeted by a friendly hostess for the MARCUS bar, who told us to continue straight to the restaurant.\u00a0 MARCUS is a contemporary brasserie that specializes in raw seafood.\u00a0 It is named after Marcus Samuelsson, who is the restaurateur behind this hotspot and the world-renowned Red Rooster in New York City, known for its comfort food.\u00a0 We\u2019d been seated at a gorgeous table on the terrace with a view of the mural dedicated to Montr\u00e9al\u2019s very own Leonard Cohen.
\nI started with a delicious raw Cobia with yuzu and beef chicarr\u00f2n (CAD16.00) while my mom ordered a deliciously buttery Salmon belly wrapped in nori and glazed in sweet Canadian maple syrup (CAD16.00).\u00a0 My sister had the Carabiner shrimp, with XO and lemon aioli (CAD30.00) which was bursting with flavor, and my dad had the Ni\u00e7oise (CAD24.00), which he still dreams about.\u00a0 For mains, we shared a Sashimi platter (CAD85.00), which was astonishing, and each had a dish of our own.\u00a0 Across the table, we ordered grilled sea bass (CAD36.00), the best seafood spaghetti (CAD27.00) I\u2019ve ever had — the noodles were thick and the uni butter was to die for — and a delicious rack of lamb, coated in black garlic (CAD48.00).<\/p>\n

In between mains and desserts, our exceptional waitress, St\u00e9phanie, had been casually conversing about the brutal Montr\u00e9al winters, when we got to talking about why we were there (at MARCUS and in Montr\u00e9al) and about my passion for food.\u00a0 She took me to the kitchen, where I met the talented executive chef, Nick Bramos.\u00a0 He talked about what it was like to work with chef Marcus, and we just had a laugh together.\u00a0 He was very generous and gave me a signed copy of MARCUS\u2019 cookbook, on which he and St\u00e9phanie later signed on.<\/p>\n

Desserts came around, and it was composed of a considerable strawberry tart, and a delicious dark chocolate yuzu pralin\u00e9, which was easily the most delightful dessert (tied with chef Izu from Gaia, Carine, and the Lighthouse\u2019s Passion Fruit Cheesecake) I have ever tasted.\u00a0 I would legitimately drive (if it were possible) from Dubai to Montr\u00e9al to eat this.<\/p>\n

This concludes my A to Za’atar guest review for MARCUS.\u00a0 If you ever find yourself in Montr\u00e9al, I would definitely recommend it, and if you don\u2019t, I\u2019d recommend you book a flight right now.\u00a0 I\u2019m waiting!<\/em>
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