All I’ve been hearing is “You’ve got to go to Kitchenette; When are you going to Kitchenette”. I’ve only heard good things. When I found out that the former sous-chef from M:BRGR, who I used to worked with, is now at this restaurant, I couldn’t pass up an opportunity to see what he’s been up to. Also, I was very curious to see what all the hype was around the head chef, Nick Hodge and his Texas-style cuisine.
Think big bold flavors that are delicate, and scrumptious. Dishes that can only be classified as upscale southern comfort food. The dining room is casual, inviting, and the open kitchen adds that touch of class. All the chefs were sporting their Movember mustaches. Very stylish.
We started our feast with 3 appetizers. All the mini po-boys sounded great: oyster rockefeller with spinach-parmesan aioli, filet-o-fish with pimento cheese and tartar sauce, and the chicken fried meatloaf with yellow mustard and ketchup. Couldn’t decide which one to go with, so we got a taster of all of them, called the Flight of all three (pictured above). Playfully presented on a miniature picnic table, all of them were flavorful, and fried perfectly. The meatloaf was the clear favorite. Then, the Japanese taco with pulled teriyaki beef, wasabi greens, daikon slaw and a little cube of yuzu jello was gently placed in front of me. Served on a small wooden plank between what can only be described as large wooden tweezers, the taco was bursting with goodness. The beef was nice and sweet, the daikon added a bit of spiciness, and the yuzu jello was so good! Wish I had a whole bowl of that. Turns out it was only supposed to be a pallet cleanser. Still really good. The last appetizer was a big hit at the table. The tender Maryland style crab cake with ranch dressing was probably the best crab cake I’ve ever had. The crust on the outside was just crispy enough to hold it together, but melted away as soon as it entered my mouth. The tangy ranch sauce perfectly complemented it. Sorry, I ate it before I could take a picture.
The mains were just as good, if not better. The flat iron steak with herb salad was very good. The steak was perfectly cooked and moist all the way through. Just a great piece of meat. The salad was crisp very refreshing. The Lamb osso bucco on parmesan mash was incredible. It fell off the bone as soon as the fork touched it. No knife needed here. Next, the short ribs were also some of the best I’ve ever tasted. I like how it came without the bone. You can’t eat it anyways, and it takes up space. Good thinking. The sticky tangy, and sweet sauce was an excellent glaze on the fork-tender meat that was nestled on a bed of fluffy roasted garlic mashed potatoes. It was pretty amazing. Lastly, the pièce de resistance: chicken fried duck confit with sweet potato and blueberry waffles and a couple of wild mushrooms. If I could describe this dish in one word: insane. It was so good. Topped in a creamy Jack Daniel’s white gravy, the duck was incredibly cooked all the way through. I get the whole “chicken and waffles” thing, but I never really tried it. I guess this is the fancied up version of it. I never understood how something like chicken, or duck in this case, can pair with waffles. Well, I was pleasantly surprised. The crispy on the outside, moist on the inside waffles was shockingly good. I couldn’t get enough of it with the duck.
Just when I thought I couldn’t eat anymore, a couple of desserts were chosen. The sticky toffee pudding was topped with a generous scoop of real vanilla ice cream, then sprinkled with the chef’s mother’s home-made cracker jack popcorn. I was popping these like there was no tomorrow. Needless to say, it was really good. The bread pudding with Jack Daniels and toasted pecan caramel was unbelievable. It was so moist and delicious, I was genuinely sad when it was over.
Well all good things must come to end. This surely was one of those good things. Kudos to Mike and Nick for an excellent meal and one of the best restaurant experiences I’ve had in a while. It really was that good.
Kitchenette: 1351 Bd Rene Levesque E, Montreal, QC H2L 2M1; (514) 527-1016
This is my 50th post! What a milestone. Thanks everyone for reading. There’s more to come!