BARROCO

“the braised short rib was exactly what i needed as a meat and potatoes guy - falls apart, rich gravy, perfectly seasoned. just simple honest cooking done really well”

“some of teh fancier dishes kinda lost me honestly. ok so the octopus appetizer was prepared well but jsut not my jam - prolly just me being too stuck in my ways solid”

“i mean thier weekend brunch is legitimately strong - shakshuka comes out bubbling in cast iron with runny eggs and crusty bread for dipping and PLUS they actually know how to pull a proper espresso which is weirdly hard to find”

“gets absolutely PACKED during weekend brunch so unless youre cool with waiting 45 min for a table you gotta make a reservation or just go on weekdays”

“the plating is insane gorgeous geometric stuff that somehow still looks natural adn the candlelight makes it SO good for photos. every course looked like actual art smh”

“teh dark tables soak up light so its hard to get the food to look right in photos even with all the ambient lighting no joke”

“the restored space in Old Montreal is just incredible - exposed stone walls everywhere, dramatic lighting, these rich velvet banquettes that make you feel like somethings special happening. adn honestly the acoustics actually work so you can still talk even when its busy idk”

“tables in the back corner by the kitchen get way too hot and loud during service. if youre trying to do something romantic ask to sit up front by the windows meh”

“literally the seafood platter had incredibly fresh oysters adn the lobster bisque tasted like it came straight from the atlantic the flavor was so deep and oceanic which means they used quality stock. every bite was amazing wow”

“teh mussels in the seafood mix were kinda overcooked still good but not what id expect to pay for at this price”

“the sauce woork here is next level their beurre blanc was perfectly emulsified and the reduction on the beef showed real technique you can tell theres a serious chef in that kitchen”

“so like teh veggies were a little under seasoned which was weird considering everything else was so well done”