May 26, 2012

ced6f foodlab I first came upon the FoodLab by the SAT last summer when they were organizing a street food event next to their building during the Mutek week. For four days in a row, a different team of chefs would come up with an array of delicious bites each for $5.

The concept was such a success that the SAT decided to create a full-time kitchen for the FoodLab on it’s higher floor. It’s now open for business weekly Wednesday to Saturday at cocktail hour.

Michelle Marek and Seth Gabrielse offer a different food theme every 2-3 weeks and they excel at what they do.

2e6b9 foodlab menu

I tried the new formula during the Russian Easter theme and was pleasantly surprised. First of all, the SAT has done an amazing job at renovating its space upstairs including the beautiful terrace.

I started the evening with a glass of Pinot Noir and checked what was being ordered the most. It was already a good sign to see that all the items from the menu made it to most of the tables.

e0bf4 foodlab borscht

I started with the Borscht topped with mushroom dumplings and fell in love with the dish. I wasn’t really in the mood for that but I kept seeing bowls being emptied in just a few minutes.

The texture of the soup was perfect and the dumplings were to die for. It was the perfect appetizer to get you excited for the rest of the meal.

My second choice was the Salmon Koulibiac, a paté of fish with mushroom, spinach and rice. Once again, a great conception!

842c6 foodlab venue

Try the FoodLab next time you’re downtown or are looking for a new cocktail location. It definitely beats the restaurants around and offers a lovely space with a solid bar and a chance to sample great food in an interesting crowd.

SAT FoodLab Weekly - Wednesday to Saturday 5-10pm 2101 St-Laurent Blvd, 3rd floor

Written by Sofia Shendi who lives and works in Montreal, as the CTO of Tastet. Join me on Twitter

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