Les thirsty in Smokehouse mode

While he was preparing to celebrate his eighth birthday next March, the restaurant Les Employee de Saint-Lambert chose to reinvent himself in mode smokehouse.

The owner Audrey Martineau-Dumas, “The soul of the place”, recruited the master of the smoking room Ron Weiser, owner of the caterer, as a new smoker and with more than 20 years of experience, as well as the sommelier Nicolas Savard , who was already working on the thirsty for the service. “We want to stand out from others, offer something unique,” explains Nicolas Savard.

The card thus gives pride of place to Texan fashionable BBQ specialties such as beef chest (brisket), the effiloche pork, the ribs and other meats, “all sides triple A”, which cook several hours in the 23 -foot smoker, which makes them tender and tasty.

The meat trays are served with salads (cabbage, macaroni, César or vegetables), accompaniments (mac and cheese in breakage, crushed potatoes, oven potato, poutine or fries) and respective sauces, like in Texas, But in a more chic setting, and above all, without the endless queues of certain star establishments.

Don’t you eat meat? We have also thought of you with proposals such as smoked smoked tofu and vegetable burger. The regulars of the premises will not be too disoriented either since the classics Burgers, Caesar salad and Putin have remained.

On the alcohol side, the offer of microbrewer beers has been preserved. The 20 offerings often change, according to arrivals and new products. However, the card was improved with the addition of Whiskeys, Scotchs and Bourbons marrying wonderfully with smoked meats.

Open Monday to Saturday from 4 p.m.

20, rue du Prince-Arthur, Saint-Lambert

Consult the Ourel