Construction site… Old run-down electronics store… Exquisite restaurant? Absolutely. That’s probably how you’ll come across Bouillon Bilk, as you’re walking down St-Laurent below Sherbrooke street. It might seem like a strange location for a high-end restaurant, but if you think about it, it’s not. It’s close to the Quartier des Spectacles and to downtown, and it’s giving the area a facelift by presenting diners with an original take on food. In the past few years, many new restaurants have bought into a décor trend – I like to call it “vintage-nouveau”. Old-looking stuff (but not necessarily actually old) put together in a comfy-homey kind of way. It’s easy to like these restos – you feel like you’re having a dinner party at home, except with (probably) better food, no dirty dishes and the possibility of meeting someone cute (read: hot). Like most people, I love that kind of setting. But sometimes it’s nice to go to a high-end restaurant that feels like a high-end restaurant. One that makes you feel like eating out is an “occasion”. One that makes you feel like you’re having an epicurean experience, with white table clothes and everything. That’s where Bouillon Bilk comes in. The space is intimate, and the vibe is upscale but unpretentious. The waiters are expertly trained and can describe every dish with precision as well as suggest a wine according to your meal and preference. The chef creates original dishes that are both visually stunning and delicious. We had three starters at the table. I chose the snapper “sashimi” with raspberries, cucumber, and nasturtiums. My friends had the lamb tartare with épices bèrbères, eggplant, tomatoes and armillaires de miel, and the beets with rasperries, halloumi cheese, quinoa “popcorn” and sesame seeds. All were delicious and beautifully presented. The real standout was the lamb tartare – it was the best red meat tartare I’ve ever had. It was fresh and cut into tiny pieces. All the different tastes complimented each other and created a perfectly balanced dish. It was really insane. Foodies, be prepared to be blown away. Read more & see pics: http://bit.ly/TnXwtW