Fried Pork Rinds with Maple Syrup and Montreal Spices at St. Lawrence

These curly darlings are currently in the offing at St. Lawrence in Japantown. They are the perfect balance and sweet and salty with great texture and no greasy after-palate. Just straight up tasty. Get yours before they characteristically think of something just as amazing and switch it off the menu!

If you haven’t been yet, these shots were taken during the new restaurant’s first friends and family night last month. Take a look…

  • Polished and waiting.
  • St. Lawrence first service.
  • Friends and Family service.
  • Saumon marine, crêpes au sarrasin, crème fraîche
  • Open kitchen seating at St. Lawrence
  • Open kitchen seating at St. Lawrence
  • Front row view of the kitchen.
  • First night service at St. Lawrence
  • Expediting.
  • Seamless first night service.
  • Seats with a view of the open kitchen
  • Dining room view.
  • Staff prepping for service.
  • View of the bar.
  • Yacine Sylla behind the bar at St. Lawrence
  • JC in the St. Lawrence kitchen
  • Details: flowers, lights, cookbooks.
  • Dining room with Québécois colour palette.
  • Vol-au-vent aux champignons & sauce Mornay
  • Dinner is served at St. Lawrence
  • Strange Fellows Reynard at St. Lawrence
  • Restaurant designer Craig Stanghetta, at St. Lawrence Restaurant
  • Full room, seamless service.
  • Sitting at the bar.
  • Steak Tartare, chèvre noir, pommes gaufrette
  • Bison tongue
  • Lovely light.
  • Chef JC Poirier at the pass.
  • In full swing, first night at St. Lawrence
  • Pomme Duchesse à la royale
  • Canard ballotine
  • Menu - Pour Commencer
  • Menu - Les Légumes
  • Les Plates
  • St. Lawrence GM, Michael Ziff
  • Window detail
  • St. Lawrence Restaurant, corner of Powell and Gore
  • Sugar pie finish
  • Dinner arrives
  • Chef JC Poirier
  • Colour, light, balance, St. Lawrence.
  • St. Lawrence, Friends + Family
  • Ling cod with seasonal vegetables

269 Powell St. | 604-620-3800 | stlawrencerestaurant.com

There are 0 comments

You Need to Try the Pancetta-Wrapped Salmon with Corn Succotash at the Mackenzie Room

The sous vide salmon was wrapped in Berkshire pancetta. Get it while you still can!

Clarified Milk in a Cocktail? Studying Big Sips of ‘Yes Whey’ at Botanist (for Science!)

It combines rum, brandy, stout, lemon and clarified milk to create a surprisingly rich cocktail.

You Need to Try Andrew Schneider’s ‘Strange Animal’ Cocktail at South Granville’s Rangoli

You need to try this simultaneously refreshing yet complex sipper.

Chef Hector Laguna’s Ridiculously Good Spring Salmon at ‘Botanist’

This plated masterpiece from Botanist saw a perfectly cooked piece of Spring settled in a corn froth with morels and leeks...