CRU - Bar à Huitres concentre son identité culinaire sur l'expérience du bar à cru en privilégiant des huîtres rigoureusement sélectionnées et des déclinaisons variées de tartares. La cuisine met en avant l'intégrité des produits à travers une sélection d'assiettes de fruits de mer conçues pour être partagées dans un environnement accessible. Chaque variété d'huître est présentée avec ses accompagnements traditionnels afin de souligner les profils gustatifs spécifiques issus des eaux côtières froides. Le menu intègre des poissons frais du marché dans diverses recettes qui privilégient la texture et la salinité océanique naturelle. L'établissement propose une approche structurée de la préparation crue où l'accent demeure exclusivement sur la qualité des protéines et le travail précis de découpe. L'espace constitue un point de rencontre informel pour les amateurs de produits marins apprêtés sans complexité inutile.
CRU - Bar à Huitres est largement reconnu comme une destination de choix sur la Rive-Sud, apprécié pour la qualité supérieure de ses fruits de mer, ses huîtres fraîches et ses plats magnifiquement présentés. Les convives soulignent fréquemment le service attentionné et professionnel qui rehausse l'expérience culinaire, en faisant une adresse idéale pour les grandes occasions et les sorties entre amis. Bien que la majorité des clients soient conquis par un menu créatif et des saveurs raffinées, comme le tartare de thon et les plateaux de fruits de mer, quelques visiteurs ont mentionné des irrégularités occasionnelles dans le rythme du service ou des préférences personnelles concernant certains plats. Malgré ces rares commentaires, le consensus général reflète une ambiance élégante et accueillante où l'expertise culinaire et le souci du détail en font une table fortement recommandée pour ceux qui souhaitent y revenir.
I have to admit, I was a bit hesitant to try this location since I had a disappointing service experience at the Mont-Royal one. But after hearing so many good things about the St-Lambert spot, I decided to give it a chance - & I'm so glad I did!
Sebastian, our waiter, was impeccable. He made us feel so welcomed & was incredibly helpful throughout the evening. He even mentioned that the chef could customize dishes based on our preferences, which really elevated the experience.
The setting is beautiful - clean, cozy, & still very elegant.
We had the seafood platter & the bone marrow with beef tartare, & everything was absolutely delicious. You can really tell there's a lot of attention to detail in each dish, & we truly appreciated the quality of the food.
Overall, a fantastic experience that completely changed my perception - I'll definitely be back!
Oh, it's absolutely tragic what's happening in St. Lambert. I went into CRU - Bar à Huîtres expecting a delightful disaster-because really, who trusts a seafood bar in a quiet suburban town?-& they had the audacity to be actually competent.
Here is a review for those who enjoy being'suffocated' by quality.
A Suburban Tragedy: My Evening at CRU
If you're looking for a place where the staff ignores you & the food tastes like a lukewarm freezer bag, stay far away from CRU. I was fully prepared to hate-watch an oyster bar in St. Lambert, but the staff ruined my cynical mood by being-wait for it-friendly & efficient. The absolute nerve of this place:
The Cutlery Crisis: They actually changed our utensils after every single course. Apparently, using the same fork for your appetizer & your dessert is'too much to ask' for these people.
The Staff Overload: There were basically two people per table. I felt so judged by their constant attention & seamless service. It's a small, elegant space, so you can't even hide from the professionalism.
The'Inedible' Highlights
We started with a seafood platter that was a total eyesore. Gravlax, shrimp, salmon tartare, oysters, & caviar? It was a colorful nightmare of'freshness.' Then came the Caesar salad. I hope you like the taste of'perfectly balanced lemon' &'homemade dressing,' because that's the torture I had to endure.
The Main Courses were even worse:
The Crab Sabotage: One friend ordered the oyster pasta, & because they knew it was her birthday, they buried it under a mountain of extra crab meat. How am I supposed to see my pasta under all that free, high-quality seafood?
The Tortellini Trauma: The veal tortellini came in a creamy, spicy sauce, & the portions were'huge.' It's like they want you to be full & satisfied. The tortellini à la vodka with burrata was equally offensive in its deliciousness.
The Final Blow: Heart Attack City
By the time dessert arrived, I was ready to call my lawyer.
The Crème Brûlée: Served in a bowl the size of a small swimming pool.
The Apple Cinnamon Doughnut Thing: They take French doughnut dough, stuff it with apples, drench it in caramel & heavy cream, & then expect you to just go home? I couldn't even sleep that night because I was busy hallucinating about cinnamon.
The Verdict: $349 for three people, including drinks, tax, & tip. For that price, you get an incredible meal, top-tier service, & a complete lack of things to complain about.
I'll be going back, obviously, but only so I can continue to suffer through their excellence. Highly NOT recommended if you enjoy mediocre experiences.
15 mars 2026
sur Google
🍽️
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J'ai découvert ce resto cet automne & je le recommande chaudement. Les huîtres sont délicieuses, extrêmement bien apprêtées & le tartare est délicieux. On nous recommande aussi toujours d'excellent vin pour accompagner notre repas.
Pour une belle soirée en couple ou entre amis, vous ne vous trompez pas en choisissant le restaurant Cru.
One of the best seafood restaurants near Montreal. It is only about 15-20 min drive from downtown.
We were there for a year end team dinner with a reservation, so we did not have to wait.
The food was delicious & fresh. We were all happy with our orders. There are options for vegetarian people & also meat on the menu although it is a seafood restaurants.
CRU has a nice menu selection, & everything looked real appetizing. I'll definitely go back to taste other items on the menu. The plates were generous so none of us could have dessert.
