The creation of the Quartier des Spectacles in the heart of Downtown Montreal not only allowed for artists and performers to have a space designed for them finally but also gave the opportunity for smart entrepreneurs to flourish their restaurant business among foodie locals and tourists. And no other than Carlos Ferreira and Normand Laprise could have done better!
At first sight, both F Bar and Brasserie T are like twins! And actually, they look more like modern, technological entertaining kind of building... restaurant is not the first thing that comes to mind. Located closely one to another and alongside the wall of the Musee d'art Contemporain. When you look more closely, you see their names and then some tables and bar in them. The way these restaurants are placed is very well thought; the customers eating on the terrace can have a multi-sensorial experience - tasting the burst of flavors, hearing the beats of the performers, seeing the colorful and exciting show.
Carlos Ferreira is particularly known for the Ferreira Group which includes the Ferreira Café, the Café Vasco de Gama and its newborn F Bar! Ferreira's Portuguese roots shine through his dishes, ranging from tender and mouthwatering fish and seafood to heartwarming traditional Mediterranean flavors.
Ferreira's F Bar is known as the little brother of Ferreira Café, offering a more laid back yet elegant sitting surrounded with blue and white ceramic tiles. The chef Gilles Herzog brillantly designed a menu follows the high standard of his peers. We were fortunate enough to be get a table on the terrace giving us a chance to savor the latin rhythms during the Jazz fest this summer. We are offered with an extensive wine list but we decided to have our waiter choose a Portuguese wine for us: The Casa de Logo which is a mix of Chardonnay and Portuguese grape varieties.
We started off with the beef tartare 'au couteau' with aragula salad. 'Au Couteau' is a method of preparing tartare, instead of using ground meat, it is calling for a high quality piece which is then cut to the desired cube size. Seasoned heavily with dijon mustard, the meat was fresh and the size of the pieces were ideal for this type of preparation but the taste was definitely overshadowed by the sauce and the green onions and shallots. They were very generous on the portion of meat but not so much on the bread that comes with it.
The desert was completely out of this world! Consisting of coconut rice pudding and a passion fruit and basil sherbet along with croutons of cookies and cubes of pineapple and mango, this dish definitely reopened our appetite! The rice pudding was so creamy yet so light and the layering of different textures just started a wild party in our mouth! The basil was subtle in the sherbet but it did added a certain complexity to the iced treat. It was so so so so good!