Lawrence
Fine dining restaurant · Mile End
9 Av. Fairmount E, Montréal, QC H2T 1C7, Canada
Highlights
British expat chef Marc Cohen's refined cuisine in unpretentious environs
British expat chef Marc Cohen's refined cuisine in unpretentious environs
"British chef Marc Cohen is alone at the helm in the open kitchen of his cozy neighborhood restaurant. Some of the dishes are clearly influenced by his homeland: the albacore tuna is served on a bone marrow crumpet, while the tripe and cabbage gratin is accompanied by Burgundy truffles. Guided by the seasons and the chef's network of farmers and producers, the carefully balanced and thoughtfully paced tasting menu offers the best introduction to his personal and inspired culinary world. Many of the ingredients come from his nearby butcher's shop. The cleverly devised wine list is an invitation to discover new labels. This is an ideal place for a tête-à-tête in an intimate atmosphere." - Michelin Inspector
"There’s a hush when you step into Mile End’s Lawrence, the small bistro and wine bar counterpart to sibling restaurant Larrys around the corner. We love sitting at the counter to watch the chef-owner cooking and plating purposefully in plain sight. The tasting menu is the way to go at Lawrence, with pairings: wines lean natural, with a good mix of Québec, Ontario, and French. (Their skin contact list usually features some nice Austrian options, too.) The commitment to whole animal butchery is strong here—if they’re on the menu, get the chicken liver and heart double raviolo, as well as an astonishing tarte tatin dessert with local Cru Berger cheese and guanciale." - ivy lerner frank
"There’s a hush when you step into Mile End’s Lawrence, the small bistro and wine bar counterpart to sibling restaurant Larrys around the corner. We love sitting at the counter to watch the chef-owner cooking and plating purposefully in plain sight. The tasting menu is the way to go at Lawrence, with pairings: wines lean natural, with a good mix of Québec, Ontario, and French. (Their skin contact list usually features some nice Austrian options, too.) The commitment to whole animal butchery is strong here—get the chicken liver and heart double raviolo and an astonishing tarte tatin dessert with local Cru Berger cheese and guanciale. photo credit: Alison Slattery" - Ivy Lerner-Frank
"The crew behind Lawrence and Boucherie Lawrence found a sweet spot in 2016 with this easygoing, day-to-night cafe/wine bar. Larrys is open for an English-style breakfast at 9 a.m. all week (except Mondays), slinging scones with jam and clotted cream, roasted tomatoes, and a spectacular breakfast sandwich. Come nightfall, it’s all about the breadcrumb-topped mackerel spaghetti, albacore ceviche, beef tartare, and lovely seasonal veggie plates — and, of course, the wine. No reservations. No tipping." - Valerie Silva
"The crew behind Lawrence and Boucherie Lawrence found a sweet spot in 2016 with this easygoing, day-to-night cafe/wine bar. Larrys is open for an English-style breakfast at 9 a.m. all week (except Mondays), slinging scones with jam and clotted cream, roasted tomatoes, and a spectacular breakfast sandwich. Come nightfall, it’s all about the breadcrumb-topped mackerel spaghetti, albacore ceviche, beef tartare, and lovely seasonal veggie plates — and, of course, the wine. No reservations. No tipping." - Valerie Silva
