Just steps from the Jean-Talon farmers’ market, diners sit at a counter and watch chef-owners Mathieu Cloutier and Jean-Philippe St.-Denis cook up whatever’s freshest. (With only one other employee, the chefs are also the restaurant’s servers, sommeliers, and dishwashers.)
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From the From the May 2008 Food & Wine Go List
Chefs Mathieu Cloutier of <strong>Hatley Inn</strong> and Jean Phillipe St. Denis of <strong>Leméac</strong> have transformed a tiny former kebab shop into a showcase for comfort-food dishes that highlight outstanding ingredients. (Terrific produce is right next door at Jean-Talon Market.)
We loved: Cocotte (casserole) of roasted root vegetables with lardons.
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