Saint St Grill — Restaurant in Port Moody

My husband and I arrived a little late after our reservation time but we're welcomed in a friendly manner. The waitress noticed my footwear and pointed an incline so I dont trip arriving to our table. That's extremely thoughtful of her so thank you very much!

We sat down and was greeted by our enthusiastic friendly waiter which by the way, is by far the most elegant, friendly and professional waiter we have seen to date. He always have a smile on his face, provides simple recommendations for guests when asked and has the menu ready to go. We have not met a waiter who has ever brought such brightness towards guests and to the food a restaurant brings. Thank you for a wonderful experience!

The food is on a whole level of goodness. From the first bite of my husband's appetizer, the grilled prawns, to his entree the venison he kept saying every few mins "it's spectacular!" And I absolutely agree with him. I had the scallops and a lot of times they come stringy or very chewy. My scallops were like butter. It took a simple light slice from a butterknife with such ease, you can tell its fresh and cooked just right. The scallops didn't even have a fishy like smell either. The flavour combination with not bacon crisps that weren't dry and still had a bit of chew were delicious. I had the oven roasted cod and tried a bit of the venison along with a homemade gnocchi. Both dishes were just spectacular! The oven roasted cod was juicy and flavorful. But the side star on that dish was the polenta. It was packed with flavor, creamy and thick bit not overwhelming. It was a great combination with the vegetables. I will say though, the venison was truly something out of this world. It was tender and juicy just cooked perfectly. The sautéed gailan was surprising but well done. But the mushroom and gnocchi... that was.. wow that's good! In addition to why I say the venison is truly out of this world, this plate was given to a very picky eater... and everything on that plate was eaten without a single complaint. Finally, for dessert we had the pistachio creme brulee and chocolate ganache with Raspberry fill. The chocolate ganache was rich and decadent and the creme brulee was smooth and pistachio was an excellent addition to it.

Overall ambiance of the place works very nicely as it's a lot better than being surrounded by florescent or bright LED lighting. It created a calm subtle environment for people to enjoy. It was a wonderful experience and dinner. I look forward to coming back for our special day every year and to each seasons' menu...

First time here! Great food, great ambience, and great service.

Originally we were planning to have dinner at another restaurant in Port Moody, but it was fully booked, so I looked up on Yelp and tried to find a good restaurant in the neighbourhood. I saw this restaurant was highly rated, so I decided to give it a try.

Our server (called James(?)... hope I didn’t get his name wrong) was offering great customer service. He took great care of our table from the beginning to the end of the meal. He was humoured and friendly. He answered our questions about the food on the menu and introduced us to the special dishes for the day.

5 of us ordered the seafood chowder and 1 ordered a grilled Caesar salad. The seafood chowder had a lot of seafood and the flavour of the soup tasted excellent!! We had not had good chowder in a long time. The grilled Caesar salad was very special that we didn’t usually see it on others’ menus.

One of us ordered Arctic char. I ordered seafood bouillabaisse. Two of us ordered the prawn tagliatelle. One ordered chicken. And one order beast of duck. All of them tasted great. I don’t want to describe every single dish. I personally paid attention to quality, flavour and presentation. These dishes met all my requirements.

We also ordered a flourless chocolate tart and a small cheesecake with granola crumb and apricot jam as desserts. The flourless chocolate tart was delicious that it was not tasted too sweet but it seems we were eating chocolates in heaven. The chocolate tart tasted better than the cheesecake but both were good.

There is a lot of street parking. Don’t need to worry about parking. The interior design is very traditional but classic fine dining type. Pricing is reasonable at this level of restaurant. I would highly recommend this restaurant if you would like to celebrate any special occasions, anyone’s birthday, or have a date or...

Went here with 3 other people. Nice room, with a sort of retro look to it. Our server was friendly and competent, quite pleasant. Our food: we started with the pate, with blueberry compote, walnuts, and crostini. The pate was good. The compote needed a little more acidity, and the crostini were perfect, thin, crisp, and light. I would've liked a couple more. Second appetizer was the prawns, "tempura battered with a crispy potato baton". This dish was a disaster. The 3 prawns were on a skewer and cooked as one piece, in a thick batter, more of a beer batter than tempura ( also, the skewer was left in the resulting mass. Guys, you need to warn customers about this). The prawns were completely overwhelmed. The "baton" was a steak-cut French fry, not crispy at all. Definitely do not order this. Mains: the birthday boy seemed to enjoy his venison, and was quite happy. Two others of our little party got the 16 hour braised beef. It was bland and quite dry. I ordered the duck breast with red cabbage, duck fat potatoes, parsnip puree, and green beans. The beans were great! The cabbage was very nice, the puree was good, although there was too much of it. The potatoes could have used more roasting to build a beautiful crust, and they were underseasoned. The duck skin, sadly, was not crispy and had a rubbery texture, and the meat was very dry. The whole dish was crying out for a sauce to tie it together. Presentation of the food was nice and attractive, although the plating had a very 90s feel to it, but hey, nothing wrong with that. On the whole, dinner was average, with hints that it could become great. Maybe it was just...