Buttermilk chicken (photo courtesy of Jessica Nudo)

Almost a year ago, SuWu opened its doors on St-Laurent Boulevard, providing an eclectic mix of comfort food, cocktails and good music. The restaurant and bar has now re-vamped its menu to appeal to a broader crowd.

Rest assured, the signature mac and cheese grilled cheese is not going anywhere. But the new menu does include some healthier options as well as main courses, with a focus on fresh, local products.

“We just wanted to offer options to that couple coming on a date or to the people who eat here two or three days a week and don’t want to eat something deep fried every time,” says co-owner Zach Macklovitch.“We wanted to offer proper food as well as fun, tasty bar food at the same time and keep a balance of both.”

Entrées include hand-cut deer tartar served on pumpernickel croutons ($17), east coast salmon tartar with an avocado mousse ($14) and spreads such as hummus and olive tapenade ($13).

We sampled the three appetizers mentioned above at a media dinner last week. They were simple yet nicely executed. For the main meal, we went with the hanger steak served with a blue cheese compound butter ($24), which head chef Chuck Lefebvre says is his favourite dish, along with the buttermilk chicken ($21). Other mains include pasta of the day ($19), brined pork loin ($21), and a fish of the day. The portions are filling, especially compared with the snacks SuWu has been serving.

“I like to stay really classic and not go too crazy. And I love American diner cuisine. I bring it up with some techniques from French cooking,” says Lefebvre. A new emphasis has been put on the quality and source of ingredients he uses. “I work with a lot of farmers, and my fish guy comes in with fresh things twice a week. I want to work with seasonal products.”

Besides the classics, the drink list has some original concoctions, a couple of which have been updated. The Rojo Caliente tequila drink now has an additional kick to it with chili peppers. Thug Passion, made with vodka, Grand Marnier and passion fruit, now includes raspberry vodka and watermelon juice. There is also a new cocktail: the Pimm’s Cup, made with gin, which changes weekly.

“We tested things out with our weekly specials over the past few months and we got an amazing response,” said co-owner Nathan Gannage. The weekend brunch menu, which features full course meals, inspired them to take their dinner menu beyond snacks.

Starting this week, SuWu will be open for lunch. The lunch menu consists of a limited selection of items from the dinner one, with the addition of daily soup, salad and sandwich choices.

SuWu, 3581, St-Laurent Blvd., Montreal, 514-564-5074,suwumontreal.com

This article was published on https://montrealgazette.com/life/urban-expressions/suwu-restaurant-and-bar-launches-new-menu


Jessica Nudo

Editor, photographer, storyteller.