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Located on St Laurent Boulevard, Fieldstone Restaurant has only been open since late 2017, serving original Canadian food in simple surroundings.

This is a unique place, the creation of Emiliano Rivera and chef Chanthy Yen, both new to Montreal, having brought with them touches of inspiration from their respective culinary backgrounds. Chef Chanthy previously worked in some great restaurants around the world, and Emiliano had spent time in Spain and Vancouver. Each of them has brought parts of their respective origins – Cambodian and Mexican – to Fieldstone.

The word ‘fieldstone’ refers to the random stones collected from fields and used in masonry. They are assembled together to fit and complement each other – just like the owners of Fieldstone restaurant.

The space at Fieldstone is very simple, with a slight emphasis on barn wood touches which do add light and brighten up the space. Emiliano and Chanthy designed the decor themselves. The walls are the colour of charcoal grey and along the length of the back end, there is a counter encased in reclaimed barn wood, with the cash register sitting on top. Behind the counter, slightly hidden by small curtains, is the kitchen where chef Chanthy prepares the food. Emiliano works the dining room and is in charge of customer service. Fieldstone’s tables are made of painted wood that also add a touch of light to the restaurant. Fieldstone can host about 25 people and instead of feeling cramped, there is a spacious feeling.

Chef Chanthy is the creative mind behind Fieldstone’s menu which is described by the owners themselves as “New Canadian”. This is a cuisine that uses local products, local recipes, yet touches of both Cambodian and Mexican inspirations are included. Your tastebuds are aroused through the mixing of flavours, resulting in dishes with quite a light touch. The Fieldstone menu continues to evolve, yet there is one ingredient that is becoming a classic – the sturgeon. Following the same formula as the menu itself, the seasoning of this fish will be different from week to week. By taking this approach, “Chanthy can truly express his culinary creativity”. At lunch, you can enjoy excellent à la carte dishes changing seasonly. In the evening, the restaurant offers three tasting menus : 4 to 8 services. There is also a delicious brunch on week-ends. Fieldstone also offers delicious wine and food pairing.

Emiliano and Chanthy share with Tastet their belief that Fieldstone gives them the freedom of creativity, something they greatly appreciate. Their chosen formula is conducive to allowing changes and enables them to express their culinary creativity. We certainly appreciate the uniqueness and originality found at Fieldstone in addition to their use and promotion of local products.


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