Lawrence — Restaurant in Montreal

Lawrence (Montréal) — a namesake worth a toast

As a fellow Lawrence, I wanted this to sing. It does—mostly in mushrooms and in the glass. The kitchen leans into the forest with conviction: mushrooms arrive bronzed and breathing, all savour and slip, the sauce holding that dark, quiet bassline you only get from patient pan work. It’s cooking with memory—restraint, heat control, and the courage to stop when the flavour says “enough.” The wine list meets that umami with intelligence; we drank widely by the glass and found pairing after pairing that nudged the dishes forward without grandstanding. Service was crisp, calm, and properly paced; the room gives you time to talk and time to taste.

Two laments. First, the shift away from à la carte. A set format can be tidy, but Lawrence used to be a place where you could shape the night plate by plate; now it feels slightly prescribed. Second, the quiet disappearance of organs and offal—particularly brains. Some of us came here for that exact candour. Bring back the courage cuts; they’re part of the restaurant’s soul.

On policy: I love the no-tips model. Pay your team properly; let guests think about food and wine rather than calculus. Still, a small grace note goes a long way. A welcomed pour, a little dish from the pass—some acknowledgment for engaged regulars and joyful eaters (Melanie and me very much included) would seal the hospitality.

Verdict: Lawrence remains one of Montréal’s essential rooms—beautiful when the cooking stays close to the pan and the wines roam. Restore the à la carte freedom and the offal, and it will be unmissable. We’ll be back, name on the door and...

Sea Urchin Linguine!

With no expectations, we taxied to Lawrence. Our reservation had a few minutes, and as we strolled the neighborhood, it looked familiar. We’ve been on the same block several times. Huh? In three days, 70% of our vacation was spent on two blocks.

Lawrence is tiny, seven two tops and a large bar. You can stick your nose into the kitchen. It’s right there. Sea Urchin Linguine!

We took two seats at the bar, and realized, although small, Lawrence is designed beautifully. It never feels snug, just cozy, enveloping you in a comforting blanket of graciousness and warmth. Lainie and Anna took special care of us, Lainie a well versed, gregarious sommelier, and Anna a purveyor of the love of food and hospitality. Sea Urchin Linguine!

I started with the lobster with green asparagus, a wonderful palate cleanser. Our other appetizer was the zucchini blossoms with smoked chicken offal, which was scrumptious. For our entrees, we both ordered the SEA URCHIN LINGUINE. I fell in love and Lawrence provided a memory that will remain forever, like the pasta buttons at Metamorphosi in Rome, the cacio e pepe at Aimo e Nada in Milan, and the risotto at Vecchia Lanterna in Turin. My taste buds were delirious, and I was in a culinary hallucination.

For desert, my spouse ordered the tarte tatin, with a soft fromage on top, and guanciale, a cured pork jowl. What sounds weird was out of this world delicious . I chose for my desert SEA URCHIN LINGUINE! I didn’t want my love affair to end. La Dolce Vita.

We loved everything about Lawrence, and I will miss it like a paramour from days past. The memories...

⭐️⭐️⭐️⭐️⭐️Dining at Restaurant Lawrence is an exceptional experience that showcases the best of Quebec’s local ingredients and carefully crafted flavors. Every dish is made in house or sourced with the best care, reflecting a deep respect for the ingredients and dedication to quality.

📌Scallop Crudo with carrot escabeche, ginger, and lime leaf: fresh and flavorful.

📌Raw Beef with anchovy, suet bun, and castelfranco: An unique and savory bite.

📌Chicken Liver and Heart Double Ravioli with yellowfoot chanterelles and artichoke: A delightful combination of earthy and rich flavors.

📌Kohlrabi Tortelli with sea urchin and cider: A creative blend of textures and a highlight on the menu.

📌Grilled Lamb with morcilla, borlotti beans, and pepperoncini: Perfectly seasoned and tender.

📌Bluefin Tuna Belly with whelks and matsutake rice: The whelks stole the show with their briny, sweet, and meaty texture.

For dessert, the 📌Frozen Sheep’s Milk Yogurt with roast quince, saffron, and walnut was earthy, delicate, and quickly became a favorite. The 📌Cru Berger with apple tarte tatin and guanciale offered a delightful twist on a classic!!

Lawrence’s sophisticated tasting menu truly enhances the dining experience. Their approach to whole animal butchery, seasonal vegetables, and refined presentation makes this a must visit for anyone seeking thoughtful, high...