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Papito: A Delicious Gem in the Quartier des Spectacles

In the bustling heart of the Quartier des Spectacles, Papito stands tall as a beacon of conviviality and excellent cuisine. The brainchild of the brilliant minds behind Café Parvis and Furco (Eric Bélanger, Jean-François Gladu, Joëlle Trottier, Alejandra Ponce Pacheco, Zébulon Perron), this newcomer to Montreal’s gastronomic scene has already captured our hearts.

The restaurant, aptly named Papito, pays touching homage to the memory of Alejandra Ponce Pacheco’s father. Affectionately nicknamed “Papito” by his daughter, he was a loyal admirer of the team’s existing establishments. Following his sudden passing in August 2023, the owners decided to honor his memory by christening the new project with the affectionate name he was known by. This name serves as a vibrant testament to the joy of sharing precious moments with family and friends over a good meal and in good company.

The restaurant’s management is in good hands, with Laurence Vigneault-Bérubé and Jimmy Duval, known for their impeccable work at Café Parvis and Furco since the very beginning.

Emphasizing Conviviality

From the outset, Papito’s menu—set to evolve with the seasons—attracts attention. You’ll find delicious dishes designed for sharing, with a focus on beautifully cooked meats over charcoal or wood-fired grills, including duck, and Arctic char. For starters, the morel mushroom rings with ranch sauce are a delightful choice. To complement these proteins, the kitchen concocts deliciously rich sauces that may come and go on the menu. In addition to these, Chef Joëlle Trottier and her team (Iannick Lessard and Adrien Renaud) craft beautiful vegetable dishes and various summer accompaniments. The menu emphasizes local and seasonal products, notably through its collaboration with Ferme Duncan. This approach reflects a deep commitment to offering impeccable product quality, ethically and sustainably, while supporting the local environment and producers. And this philosophy is reflected in every dish.

For instance, the chicken, juicy and tender, rivals the best rotisseries in the city and has received unanimous praise for its tenderness. You can’t go wrong with the lamb rack, served with a chimichurri sauce—it’s a true delight! Similarly, the Blue Dot ribeye from Prince Edward Island, of remarkable quality, is a must-try if you’re looking to indulge in a group, thanks to its very generous portions.

While the dishes may seem a bit pricey, the generosity of the portions and the quality of the products more than make up for it. Papito focuses on sharing, inviting guests to compose their meal with a variety of dishes to share among friends. And to accompany these exquisite dishes, a wine list curated by sommelier Philippe-Auguste Rodier (Café Parvis, Furco) offers a fine selection of classic wines at fairly affordable prices.

“There’s something for all tastes and budgets, whether it’s food or wine. Our goal is to make the experience accessible and centered around sharing,” emphasizes Laurence.

A Zébulon Perron-Designed Décor

The decor of Papito, designed by Zébulon Perron and Andréanne Guillemette, reflects the restaurant’s image: urban, industrial, yet warm. With its spacious layout, large light wood tables, and stunning bar, the place invites lingering, savoring, and reimagining the world with friends. And to extend the festivities, an urban terrace promises pleasant moments outdoors. “Staying true to who we are is also reflected in our commitment to reuse unique objects and avoid waste,” notes the team.

But beyond the impeccable culinary offering, Papito embodies a shared vision of its owners: to create a festive and welcoming place where everyone feels at home. The downtown location provides the perfect setting for this convivial and relaxed atmosphere, where guests come not only for the 5@7 but also to dine and extend the evening into the late hours. In fact, from Thursday to Saturday, the kitchen closes at midnight!

Papito, we wish you great success in the future!


Photography by Alison Slattery





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