Laurier Gordan Ramsay Montreal

Posted By Jennifer Ho Nov 02 2011 · 0 comments · Dining Out

Chicken Wings With Blue Cheese Dip

Laurier BBQ has been a historic restaurant site for as long as anyone can remember. With the changing of hands, Gordan Ramsay has brought the place to a whole new level of fame and further reputability, changing up the decor and the menu just little enough to placate the hardcore locals, remaining true to its roots of perfectly cooked rotisserie chicken while bringing some new dishes into the mix.

Looking at the cocktail menu, we had the Coq Rouge with basil, strawberry and vodka as well as the seasonal cocktail with prosecco, cranberry and apple (so fall – loved the taste and feel of this one). We ordered the BBQ chicken wings with blue cheese, celery and carrots and the beet salad to start. The wings were tender, with just enough sauce to get your fingers a little dirty. I mean, is there any other plausible way to eat them? We did away with the forks and knives on this one – honestly, sometimes you just gotta get in there if you know what I mean. The blue cheese sauce was a great addition and it tasted added a whole other dimension of flavor to the BBQ taste. The beet salad looked monstrous in proportion – on first glance I was afraid to attempt to finish it all in case I wouldn’t have room for the main. But, looks were deceiving and it turned out the the portion was just right. With beets, mushrooms, homemade ricotta and smoked almonds, this was one of the best beet salad I’ve had in a while – and trust me, those of you who have read my previous posts know I like a good beet salad. The mushrooms were a particularly key ingredient that made this dish stand out from the others.

Upon choosing our mains, we had to have the chicken. Goes without saying as it has been and still is Laurier BBQ’s area of expertise. So, we had the 1/4 chicken leg with a side of fries and the Rotisserie chicken sandwich with emmenthal cheese, dijonnaise, caramelized onions and arugula. When it comes to chicken, my personal preference is dark meat – anything around the bone just tastes so much better. It’s generally more tender, juicy and flavorful, as opposed to the breast, which I find easier to mess up and make bland. Everything was as you expected it to be – satisfying, hearty and delicious, but nothing out of the box or crazy or unexpected. Looking at the dessert menu, you can immediately tell that while there is nothing out of the ordinary listed, you can also tell that they will all be well made and taste just like the desserts your grandmother would make. The pumpkin cheesecake was perfect for the chilly fall weather outside and we gobbled that up faster than you could say “pumpkin cheesecake”. I’m a sucker for pumpkin as well – come fall, almost everything I eat has to be pumpkin. When you go to Laurier BBQ, you go for good, heart-warming and home-style kind of cooking. And sometimes, no exceptions, we all need some of that in our lives.