Bar Pamplemousse

"It might be a beer bar, but Pamplemousse skips the standard woody pub trapping in favour of something peachy and fun. It has a seriously wide-ranging beer selection running from sours to milk stouts, and intriguing snacks that draw influences from the Caribbean and India. Despite the beer focus, cocktail and wine options here are certainly not neglected." - JP Karwacki, Eater Staff

"Quebec craft beers feature heavily on the menu at gastropub Pamplemousse, with 20 local options on tap at any given time. Come for a beer (or cocktail) and stay for the food, with Caribbean-inspired eats like jerk chicken, salt cod fritters, butter chicken pizza, and tandoori cauliflower." - Daniel Bromberg, Mallory Frayn

"Beer bar Pamplemousse already excels at its drink offerings (which go well beyond a great beer selection), but chef Pelopieas Brisson-Tsavoussis’s food options shouldn’t be skipped — with touches of India and the Caribbean in options like jerk cauliflower and naan pizza, it’s innovative, yet still ideal for drinking." - Tim Forster, Heather Vandenengel, Ashley Joseph

"Downtown Montreal can be a weird place for dining and drink options and Pamplemousse is a much-needed casual-but-not-party addition to the scene around Place des Arts and the Latin Quarter. With 20 different local brews on tap, there’s something for everyone, whether your date is an avid beer drinker or not. Check out the wood-fired food menu, too." - Tim Forster, Mallory Frayn

"Pamplemousse's light, airy, sorbet-like vibe is a breath of fresh air in the Latin Quarter—one that wouldn't look out of place in Miami. The team here road-tripped through Quebec to compile the beer list, with 20 local tap brews ranging from wacky sours and seasonal fruit beers to reliable stouts and ales. First-time visitors should try the Pretty Bastard, a creamy stout with notes of coffee, chocolate, and vanilla, or the Buenos Dias, an ale with Mexican lime, orange rind, and sea salt. The menu also includes ciders, kombuchas, and a small selection of wines and cocktails. Overseen by chef Pelo Brisson-Tsavoussis, a Joe Beef alum, the menu stars fire-roasted French-Caribbean fare: roasted asparagus, jerk cauliflower, deep-dish butter-chicken pizza, Nordic shrimp with green curry mayo, and Haitian griot ribs with fried plantains." - Isa Tousignant