Brunch parties are nothing new. Combining decadent breakfast faves with mimosas and cocktails have been a THING forever. What happens to them in a city that never sleeps, who has a dedicated demographic of big spender foodies and who are all looking for something bigger, better, newer? EAT happens. EAT stands for entre nous tous (French for Between Us All)
EAT is in the infamous W hotel of Montreal. Helmed by hubby and wifey delicious duo: Peter & Erin Chase who successfully curated the chefs, staff and DJs of Wunderbar and Plateau Lounge. One thing I love about this particular W is that it is not hot on the jet setter circuit. In fact they do not even have an Instagram like the W Hotels of New York, W Hotel South Beach etc. formerly OTTO (where I once had a blackened cod to die for). They chose wisely with their chef once again.
We were immediately escorted to my chosen part of a long high bar counter. The decor is really fun, modern with a anti constitutional BANKSY art feel. To note, the design on all levels is exceptional from the wall art to their website (I asked if I could have the corner as I knew we would be pilling up plates!). Before I could take my jacket off, in came many champagne flutes and viles of juice! Blueberry, mango and raspberry – which to pick? I decided ALL. The brunch menu was placed in front of us and between colourful bubbly sits, Riley and I decided on the duck plate, the heirloom carrots, a chocolatine and I got a round of oysters.
Before hitting the playground of smoked duck prosciutto: – we tried the cake pops. A great idea in theory, but the execution didn’t work so well.. the dark chocolate fondu needs to be stickier or I would even suggest an herb infused caramel. Then came the duck plate of mousse, prosciutto, confit, rilette, foie gras! Everything was divine. The foie gras by far la piece de can’t resist!More Champagne because YES and the heirloom carrot and brussel sprout intermission because HEALTHY. The adorable wait staff boys were very determined with a bacon cart and mini danishes for the extra piggy peeps!
We polished off our brunch with a tray of Oysters with all the classic fixings of lemon garnish, baby tobacco bottle and onion relish. Not a fan of foodies going oyster description wild – like really? Oysters are nature’s effortless gift to the culinary world- you don’t have to do anything except make sure they are fresh! One thing I do remark on however, is the shucking. I abhor a sandy oyster slurp. Thankfully that didn’t happen a EAT, which to me is a step of service above even the St-James hotel from whom I have had a sandy Oyster once too many…
Go for the bubbles, brunch and enjoy the beats!
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