A new cocktail and raw food address has opened on the renowned Wellington Street in Verdun. P2 (in the former premises of the Paname bistro) is the new project of the team behind Bar Palco.
“We always wanted to open a cocktail bar on the Well and it wasn’t available,” says co-owner Charles-Étienne Bégin. When the Paname adventure ended, the team jumped at the opportunity, while keeping the charm of the premises, with its imposing bar and mosaic ceramics.
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PHOTO FRANÇOIS ROY, THE PRESS
Three signature cocktails: the Riders on the storm, the Brown sugar “baby” and the Gibson
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PHOTO FRANÇOIS ROY, THE PRESS
The house martini, the Gibson, and the oyster platter
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PHOTO FRANÇOIS ROY, THE PRESS
Riders on the storm (tequila, mezcal, coffee liqueur, Aztec bitters, espresso)
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The cocktail menu, signed by Nina Castilla, changes with the seasons and special events. The syrups, oils and condiments are homemade, “in synergy with the kitchen”, led by Kevin Aves (Pamika, Sobremesa, H4C, Maison Saint-Paul).
“I want it to be beautiful and match the flavors,” notes the mixologist, who also wants to surprise customers with original additions to already well-known cocktails. Here, the espresso martini is reinvented with tequila, mezcal and an Aztec bitter.
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PHOTO FRANÇOIS ROY, THE PRESS
Halibut gravlax with dill and chorizo oils, spicy pumpkin cream, candied poblano, celeriac and nasturtiums
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PHOTO FRANÇOIS ROY, THE PRESS
Halibut roll with white butter, leeks, daikon and sour cream
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Nina Castilla also gives pride of place to fall (and early winter) with her Pumpkin spice flip (made with bourbon, frangelico, sherry and pumpkin spice syrup), and her recent addition: Brown sugar. baby” (with rum, brown butter, cocoa bitters and dark chocolate). You should also not miss the house martini – the Gibson – with its marinated onions. Notice to those interested: there is a nice selection of non-alcoholic cocktails.
On the menu: oysters, crudo, tartars and vegetarian dishes. “We really wanted to play with the raw,” summarizes Charles-Étienne Bégin. A few comforting dishes are on the menu for the cold season, but freshness will be found all year round. An example: halibut gravlax, beautifully colored with dill and chorizo oils, spicy pumpkin cream, candied poblano and celeriac. The halibut is also available in a roll with white butter, leeks, daikon and sour cream.
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PHOTO FRANÇOIS ROY, THE PRESS
The P2 room accommodates around fifty guests.
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PHOTO FRANÇOIS ROY, THE PRESS
From left to right: Kevin Aves (chef), Nina Castilla (mixologist) and Charles-Étienne Bégin (co-owner)
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The chef’s homemade focaccia (learned while working with Dany Bolduc at H4C) goes wonderfully with the dishes. “I mix my origins from Mexico and South America with my favorite cuisines, Japanese and French,” explains Kevin Aves.
P2 wants to differentiate itself from its other festive address, Bar Palco. We come here for an aperitif until late in a cozy atmosphere, to the sound of hip-hop, R’n’B or 1990s music. The team is even pleasantly surprised to find former Palco customers, who are now looking for a place where they can chat over a (good) drink. “We want to bring people from Verdun and elsewhere to discover the world of cocktails, in a cozy atmosphere », says co-owner Charles-Étienne Bégin. Mission accomplished ! Open Tuesday to Saturday, 5 p.m. until late.
4847 Wellington Street, Montreal