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Food, City

Wieinstein & Gavino's, rediscovered.

Posted by Carolyn H. / October 19, 2013

After 17 years, Wieinstein & Gavino's, a popular Italian eatery on Crescent street has revamped their menu in order to bring a fresh perspective to the classic flavours of Italian cuisine. Here's what we thought....

Revamping a menu at an Italian restaurant that has been a staple on one of the most popular streets in Montreal is not an easy task. On the one hand, loyal customers want their favorites, on the other hand, ever-changing trends and dietary restrictions mean restaurants have to adapt to attract these distinctive palates.

Now, Italian food has a lot of staples that you simply DO NOT MESS WITH, so how does a long-standing restaurant accomplish this? The answer: subtly. New Head Chef, Giuseppe Ricardo Sacchetti perfectly executes classic dishes, but introduces a few new flavors that are sure to excite anyone looking for a great meal downtown.

The antipasti had all the flavors you know and love: Italian charcuteries (the speck really stands out), parmesan aged 18 months, and classic marinated vegetables.

Meatball fans, this one was moist in a perfectly light and smooth marinara sauce topped with aged parmesan and tons of torn up fresh basil for the perfect antipasti. The grilled Barese sausage with peperonata is also really nice, though the sauce was similar to the meatballs.


The star appetizer, though, was grilled octopus with white beans, fennel, capers, parsley and lemon. It was perfectly cooked with grilled smokey flavors and lightly dressed to perfection.

Charming and charismatic chef Giuseppe demonstrated how to prepare his favorite pasta dish: funghi pasta that looks simple but packs subtly rich flavours that had us all salivating and ready to fight each other over our plates.


Chanterelles and cremini mushrooms from Quebec, and porcini mushrooms from Italy were deglazed in white wine and cognac then topped with brown butter, fresh sage leaves and shaved parmesan. This dish looked like it was going to overpower you with richness, but in fact, it came together with elegance and tasted more earthy than buttery. I loved the dish, but the final drizzle of olive oil softened the flavours of an already subtle dish, whereas some truffle oil would have floored me.

Now, here's where things get interesting.... The pizza.
If you've been to Weinstein & Gavino's before, you've probably tried their pizza. But this is different. This is game-changer pizza. We were offered the chance to participate in handling this dough and it was really something - not chewy, so thin and light-tasting, stretched and flipped with love and care.


Once the chef started piling on the toppings things got SERIOUS.
Fresh tomatoes blended with secret spices to start, torn up bits of Fiore di Latte, and then....dates? Yes. Dates. My friend leaned in and said : "If he puts that amazing speck on this, I will die." ... and then, ladies and gents, he added some delicious speck to the pizza. Usually the pairing is with fresh figs, but dates were an even sweeter contrast to the salty, rich and smoky speck.


Other notable mentions are the salciccia e rapini pizza, with spicy Italian sausage, rapini and hot peppers, and the black truffle pizza with rosemary and parmesan.

All in all, what really sets Weinstein & Gavino's new menu apart is their appetizers and their pizza. There really are some mouth-watering new flavors here that are hard to find, especially in the heart of downtown. Next time you're craving a pizza nearby, stop in and give them a try!


Wieinstein & Gavino's
1434 Crescent St
514-288-2231
http://www.wiensteinandgavinos.com/en/home

(Photography by Angel Monteil)

Discussion

11 Comments

Christine / October 23, 2013 at 06:50 pm
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I know what you are thinking....Crescent street.... It is definitely worth rediscovering this old institution!
Mona / January 2, 2016 at 01:24 am
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herbal powder / December 11, 2018 at 05:18 am
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