Restaurant Mastard

"Chef Simon Mathys is celebrated as one of the best in the business, having notably fine-tuned his craft at closed-but-not-forgotten Manitoba. At Mastard, the Rosemont restaurant Mathys opened in 2021, his devotion to local flora and fauna is on full display with a smart, seasonal menu that has surfaced artfully plated dishes like carrots draped in creamed matsutake mushrooms and a sabayon of meat juices, as well as a flashy green lettuce tart that made a splash online. A carte blanche menu comes in at $90 ($62 USD) for five courses, with the option for wine pairings. Note: Mastard operates Mondays to Fridays." - Valerie Silva

"Mastard’s location in Villeray puts the restaurant in context—it’s deeply rooted in Québec culture, with a modern (and molecular) vision. The hyperlocal five-course menu changes frequently, but past highlights include Québec halibut with broccoli and sunflower milk, cherry tomatoes with pork bouillon and local camelina oil, and a dessert that layered different textures of raspberry, from sorbet to powder. We’re always impressed by the subtle melding of flavors and plating here, especially when the meal starts with a slice of their signature savory tart filled with silky lettuce or sweet corn. The room is calm and subdued in muted taupe, which makes it a good choice for a quiet meeting over dinner or a tête-à-tête. This is also a great spot for gluten-free or vegetarian diners, since the kitchen is keen to accommodate." - Ivy Lerner-Frank

"Chef Simon Mathys is celebrated as one of the best in the business, having notably fine-tuned his craft at closed-but-not-forgotten Manitoba. At Mastard, the Rosemont restaurant Mathys opened in 2021, his devotion to local flora and fauna remains on full display with a smart, seasonal menu that’s surfaced dishes like carrots draped in creamed matsutake mushrooms and a sabayon of meat juices, or a colorful lettuce tart that made a splash online. A free-reining “carte blanche” menu comes in at $85 ($64 USD) for five courses, with the option for wine pairing. Note: Mastard operates Mondays to Fridays." - Valerie Silva

"This Quebecois restaurant in Rosemont is nerdy—and I mean that as a compliment. Chef Simon Mathys is hyper-focused on the province’s history and cuisine. He combs through old Quebecois cookbooks and combines this research with his creativity, like churning spring radishes into a cream to pair with raw scallops from Îles-de-la-Madeleine and homemade brioche. You’re likely to be served by Mathys himself, making the tasting menu’s $58 price a little more generous." - ByMehdi Brunet-Benkritly, as told to Mia Leimkuhler

"The name of Montreal chef Simon Mathys’s new restaurant translates as “a big and husky person.” This makes sense when you see the affordable three-course, weekly-changing takeout menu of Mastard, which might feature braised lamb shoulder with parsley root, spinach and mint butter; pork cheek with capers, cauliflower and brown butter; and Quebec surf clam with local potatoes, herb-smoked yogurt and just enough coppa (though, truly, is there ever enough coppa?)."