location: 4177 boulevard Saint-Laurent, Montréal, QC
Every trip I take has “the list” and this list contains the essential places I want to eat. Most often the list is comprised of places well known by locals and cuisine I can’t get at home. I do my research as nothing is more disappointing, albeit to me, than suffering through a mediocre meal when a mouthwatering meal is two doors down.
The infamous Patati Patata was at the top of my list of local favorites. It is SMALL with just two tables and one short counter. No one seems to mind and I wouldn’t change a thing. It’s also cheap – hard to spend $10 for food and a glass of the local St. Amboise beer on tap.
I must admit I have a soft spot for this place after meeting a few of the master grillers the previous night at my favorite Montréal bar: Quai des Brumes. We shared some libations and they included me in their celebration of Mathieu’s upcoming voyage. As luck would have it I got an invite to dinner on the following night and witnessed his last call on his last shift after 7 years at the Patati. Mathieu’s loyal diners were in tow to wish him bon voyage.
The food was better than good. It was fantastic. Burger, fries and salad seem to be a favorite and I was not disappointed. In fact, I went back the next night for more. On a tip from my lovely local I had the fish sandwich (done on the grill not fried) and more salad, which is the honest reason for my return. I became an addict for the salad dressing. Sundried tomato, balsamic and coriander is my favorite of the two very creative dressings they serve. Sour cream, basil & sesame oil being the other equally creative dressing.
I’ve been home 1 week and have tried to recreate it twice. This last try was the closest I’ve come until I can get back to Montréal and sweet talk my remaining new friends at the Patati for the recipe. The secret is the coriander and I ground it fresh as I had coriander seeds waiting to be used for something special.
Until I return to the Patati this will be my tasty reminder. Enjoy!
- 1/4 cup sundried tomatoes packed in olive oil
- 1/3 cup balsamic vinegar
- 1 clove garlic
- 1 tablespoon shallot
- 1 tablespoon red bell pepper
- 3/4 teaspoon freshly ground coriander seeds
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1/2 cup olive oil
In a food processor whiz the sundried tomatoes and garlic until fine. Do not puree – it needs to have some texture. Place the pulp in a jar or container you can store in the refrigerator when done. Next add the shallot and red bell pepper to the food processor and whiz until chopped very fine. Add to the jar with the balsamic vinegar, ground coriander, salt and pepper. Add the olive oil to the jar and shake to combine. Store in the refrigerator.