[title]
A new project of the Tomahawk Group (Santos, Pastek, Uniburger), Mignon Steak was created in honor of the now-defunct L'Entrecôte Saint-Jean—the former favorite restaurant of restaurateur Thomas Vernis—that was an early victim of the pandemic's drastic effects on restaurants.
Located in the Little Burgundy neighborhood, Mignon Steak offers a single three-course table d'hôte menu for the fixed price of $39, plus 2 to 4 à la carte entrees and desserts that will change according to what's available at the market.
The project of opening a single-product restaurant has been on the young restaurateur's mind for more than 10 years, says Lélia, Vernis' wife, when Time Out Montreal reached out by phone.
"Opening a restaurant of this kind has many challenges, but also some advantages, such as managing customers and operations," she explained. Thomas grew up with L'Entrecôte Saint-Jean, and steak-frites are his favourite meal.
The team turned over the task of cooking the perfect steak every time to Chef Pat Marion (Restaurant 212), while having fun creating a small handful of appetizers and desserts in the spirit of a Parisian bistro.
"Baguette and salted butter will most certainly be served!" Lélia says.
View this post on Instagram
The flip side of a single-product restaurant is that, decidedly, all the focus is on said product—or in this case, three: The meat, fries and sauce.
Only AAA grade Angus steak will be served, accompanied by thin, crispy fries and the house "secret" sauce. There is no room for error and no way to hide a lack of freshness or a mistake in execution.
The table d'hôte will include a choice of organic salad or soup as an appetizer, as well as the dessert of the day. Currently, a pot de crème au chocolat and profiteroles are among the choices.
To drink, the wine list selected by the sommelier Philippe Champagne includes a selection of organic and natural wines, set at price points to accompany the value of the meal. Mignon will also aim to be the new favourite place for martini lovers, with nearly 10 variations of this classic, all preferences catered to: Dry, shaken, dirty, vesper, bone-dry, and so forth.
Designer Amlyne Phillips (RestaurantHà, Jatoba, Kampai) had the task of reviving the small space of the former Meloche 27 / Dilallo Burger by making the space warm, worthy of a Parisian bistro set in the 1970s.
Note that as a main course, a vegan option is always offered. Just in case.
Mignon Steak (2523 Notre-Dame West) is open 7 nights a week.
