.jpg "Loïc by Matthew Perrin")
Loïc is a laid-back Saint-Henri hotspot serving up elevated bistro bites and a stellar natural wine list in a chic yet cozy setting, perfect for a leisurely night out.
"Saint-Henri’s bar Löic is the neighbourhood hotspot for oenophiles looking to enjoy their natural, biodynamic offerings. The food is also on point, with local small plates and a concise selection of desserts — enjoy it all on the leafy terrasse in summer months." - JP Karwacki, Eater Staff
"This popular Saint-Henri spot recently revamped its interior, but its much-loved brioche bun cheeseburgers haven’t left the (former bank) building. Paired with crinkle-cut fries, they make for a decidedly fuss-free accompaniment to Loïc’s savvy natural wine list." - Valerie Silva, Eater Staff
"This popular Saint-Henri spot recently revamped its interior, but its much-loved brioche bun cheeseburgers haven’t left the (former bank) building. Paired with crinkle-cut fries, they make for a decidedly fuss-free accompaniment to Loïc’s savvy natural wine list." - Valerie Silva, Eater Staff
"Loïc may be a bar first and restaurant second, but you’d never know judging by the food. In addition to refined seasonal offerings — asparagus with burrata, aioli and lemon, scallops with Quebec peas and beurre blanc, cavatelli with ragu bianco, morels and parmesan — it also nails the ultimate bar menu staple with a perfect cheeseburger and crinkle-cut fries." - Tim Forster, Heather Vandenengel, Ashley Joseph
"GO HERE: for a predinner pregame. Loïc is just up the street from Elena and a bit farther down from Arthurs Nosh Bar, so it’s worth stopping in for an early pét-nat and a better-than-it-needs-to-be bar snack. ORDER: whatever visiting wine producer is pouring that night. For food, get the seafood platter, which is classic enough to satisfy and creative enough to impress; any of the pastas; or small snacks listed at the top of the menu. THE VIBE IS: chill yet a tad reserved. The intimate space (read low ceilings) encourages that kind of zen-like atmosphere; this isn’t isn’t the place to rage. PRACTICAL STUFF: Open Tuesday to Sunday 5 p.m. to 3 a.m., with the kitchen serving food until 11 p.m. Closed Mondays. Call for reservations, which are recommended. —Claire Saffitz" - Condé Nast
