The Ikanos restaurant, recognized for its modern Greek cuisine, is changing its identity. The Old Montreal address becomes a seafood steakhouse. Chef and owner Constant Mentzas has another surprise in store for us: the opening of a new kind of fishmonger’s at the Jean-Talon market.
At Garde Côte, we move away from Greece and the Mediterranean to gain more freedom. “We remove the brakes that we imposed on ourselves,” says Constant Mentzas. The chef-owner wants to explore more new playgrounds: fermentation, dry-aged fish and various influences – notably Mexican, he slips.
The regulars of the Ikanos will not be confused, however, he assures. Fish and seafood remain the stars of the reinvented steakhouse – whether raw or grilled. A “raw bar” will be there as well as a sashimi section. Who says steakhouse, says meat; cuts of meat have therefore been added to the menu. A few signature Ikanos dishes will still be on the menu, such as fried zucchini and sea bass. in 2014.
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PHOTO CHARLES WILLIAM PELLETIER, THE PRESS
The Ikanos becomes the Coast Guard.
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PHOTO CHARLES WILLIAM PELLETIER, THE PRESS
With Garde Côte, the chef wants to explore new playgrounds.
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PHOTO CHARLES WILLIAM PELLETIER, THE PRESS
The Coast Guard keeps its sea side, but the “land” side is added.
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PHOTO CHARLES WILLIAM PELLETIER, THE PRESS
Chef Constant Mentzas
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PHOTO MARCO CAMPANOZZI, THE PRESS
At the same time, Constant Mentzas opens the Palomar, at the Jean-Talon market.
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PHOTO MARCO CAMPANOZZI, THE PRESS
At Palomar, the fish is served a little like a butcher’s.
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PHOTO MARCO CAMPANOZZI, THE PRESS
Dry-cured fish will be on the program at Palomar.
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“We want to better reflect where we are at”, explains Constant Mentzas. The wine list will no longer be just Mediterranean, but will be one “for winegrowers”, he says. As for cocktails, there will be classics, but “with a twist”. “We want more surprises,” says the chef.
The decor will change little, but the service will be more present, with manipulation at the tables, specifies Constant Mentzas. Especially since customers, since the pandemic, come to the restaurant to have fun and live an experience, he noted.
Constant Mentzas is working twice as hard and will also be opening a fishmonger’s at the Jean-Talon market, the Palomar, in the coming weeks. “It’s going to look like a butcher’s shop,” explains the chef. Dry-cured fish that will be whole or in cuts, charcuterie and fish-based sausages will be found at the Palomar counter – which will also have its cellar and café-refreshment areas.
Guests can go there in the morning for a coffee and a breakfast sandwich with fish charcuterie. At the end of the morning, it will be time for oysters and shellfish, and the place will turn into a wine and tapas bar in the evening. “We want something relaxed,” says Constant Mentzas.
With these two addresses, the chef gives himself the freedom to reinvent himself and innovate – which we won’t complain about!
Coast Guard: 112 McGill Street, Montreal
Palomar: 200 Jean-Talon Street, Montreal