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La Sobremesa: Refined Spanish address by Dany Bolduc
La Sobremesa
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4922 Rue Sherbrooke Ouest Westmount H3Z 1H3
(514) 369-0385 -
Monday: Closed
Tuesday: 9:00 PM – 3:00 AM
Wednesday: 9:00 PM – 3:00 AM
Thursday: 9:00 PM – 3:00 AM
Friday: 9:00 PM – 3:00 AM
Saturday: 10:00 PM – 3:00 AM
Sunday: Closed
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- Restaurant
On La Sobremesa‘s website, they write: “The table is more than a place to eat” and it’s true that this phrase applies to this address in particular; impeccable, delicate, and attentive service with clear explanations and a warm decor. Even though we are in the chic borough of Westmount, we feel like we could be in Barcelona or Bilbao. A big part of the credit for all this enjoyment goes to chef Dany Bolduc’s cooking.
You probably know this hyperactive chef if you’ve ever eaten at his restaurant H4C. Hyperactive, creative, and an excellent cook, capable of turning on a dime in the blink of an eye. For example, when COVID came along, Dany opened La Pantry, a sort of 3.0 grocery store that was an immediate and well-deserved success. Then the bulldozers arrived right in front of the restaurant and access to H4C became, for all intents and purposes, impossible. Instead of despairing, the chef opened La Sobremesa AND another branch of La Pantry, next door to the restaurant. Incredible!
La Sobremesa’s cuisine is full of little gems, as much in tapas forms as in more substantial dishes. Since the idea behind this restaurant is to share, you could choose some of these tapas “à la Dany”: Jamón plate (a mix of Serrano, Jamón cebo on the bone, and Iberico de Bellota), Shishito peppers (small shishito peppers, Parmigiano-Reggiano, “Mandranova Nocellara” olive oil, roasted garlic oil, and black pepper), or Arctic char confit (Arctic char confit with chorizo oil, crème fraîche, mussel sauce, carrot juice, and tarragon).
If you’re very hungry, the chef and his team have something just for you: Grilled octopus (a tentacle glazed with pomegranate molasses and fresh mint, served with muhammara), Guinea fowl (supreme, cooked on the bone with a roasted bell pepper sauce, manchego cream, and cebo jamón) or Halibut (a beautiful piece for two, with saffron, oyster sauce, and turnips).
With all this, you will surely be thirsty. Once again, the house has something to satisfy all tastes.
Bon appétit!
Written by Jean-Philippe Tastet
