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Restaurant Globe Restaurant Review: Since chef Jean-Philippe (J P) Miron took over the kitchen, the food at the St-Laurent supper club has been looking up. The decidedly contemporary setting hosts crowds that are either dining before hitting a nearby club or just lounging in their tailored suits, unwinding after a day at work. Signature seafood platters are pricey but generous. Start with the over-the-top bone marrow with foie gras sauce and a half or full serving of the daily risotto. Then move on to the sirloin steak with smoked herring butter or the daily sourced fish with beurre blanc, and cauliflower gratin for two. Meals are paired with a wide selection of wines and private imports, which is updated weekly.