Accords MontrealPosted By Jennifer Ho Sep 09 2012 · 0 comments · Dining Out, Old Montreal
I’ve been holding off on this post for way too long. After going to Accords once and loving it too much, I thought I would go back within a reasonable amount of time, combine photos and make a bigger post just for you. Unfortunately for me, that hasn’t happened as soon as I would have liked. In any case, I’m going to show you the best brunch place you’ve seen in a while… Get ready!
Accords is located in the Old Port on Notre Dame. You might miss it if you’re not vigilant – the subtle and unassuming sign may lead you to underestimate the place. When first stepping into the basement level restaurant, you notice the wine. It’s everywhere! Bottles are stacked beautifully against the walls and in glass panels throughout the restaurant, bringing attention to the fact that the place is known for its vast and impressive selection. With over 500 different kinds of red, white and rosé available to choose from, servers are well versed in their inventory and can explain almost any wine and its highlights at the drop of a hat. We didn’t get to test this out to the full extent as we went for brunch, but we did get an appropriate preview. Stepping outside onto the terrasse that snakes along the outer edge of the restaurant, diners are surrounded by old stone walls, pretty flowers and a great view of the sky. I hear it is even more stunning at night as Christmas bulbs light up and illuminate the place in a way that apparently seems magical.
Glancing over the menu, I had a hard time deciding which plate to pick. Everything looked pretty amazing. In the end, I went with the French toast with basil syrup, basil sherbert and strawberries – and I’m so glad I did. Let me just preface with this: it was completely perfect. The bread was thickly cut, fluffy and golden-brown. Sliced strawberries surrounded the French Toast along with some bird’s nest shaped crunchy-crispy (bread?), all doused with a generous amount of basil syrup. Weirdly enough, I haven’t really ever had French Toast without maple syrup. The basil version was clear, light and mildly sticky. I think I’ve converted to basil syrup forever. Topped with a dollop of icy cold, semi-sweet aromatic basil sherbert, this whole thing was just heaven.
Similar feelings about the potato latke. Bits of pulled pork, chopped leeks and goat milk cheese all mashed and fried together made this thing a comprehensive, hearty brunch. Finished off with a fried egg and ground pepper on top, this baby was simple yet delicious.
Accords: I love you. I’ll be seeing you…
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