Page 1
'Nduja cream, broccoli purée, daylily shoots and sunflower seeds.
No. 59

A robust start

The name of Montreal chef Simon Mathys’s new restaurant translates as “a big and husky person.” This makes sense when you see the affordable three-course, weekly-changing takeout menu of Mastard, which might feature braised lamb shoulder with parsley root, spinach and mint butter; pork cheek with capers, cauliflower and brown butter; and Quebec surf clam with local potatoes, herb-smoked yogurt and just enough coppa (though, truly, is there ever enough coppa?). For dessert, his chocolate mousse with hay-infused Chantilly cream and caramel-like Lapsang souchong honey comes in its compostable container and looking very much like a grown-up ice cream sundae. Though the restaurant has been open only for takeout since its launch in January, Mathys is already planning his menu change for warmer weather and the shift back to indoor dining, with more made-to-order dishes that don’t need to stand up to transport. But he notes, “We’ll continue to highlight local products.”
—Amie WatsonPhoto Credit: Simon Mathys

News and more

Sign up to our newsletter