Restaurant Gus

9 Oct

Sometimes the best nights are the ones you don’t plan for. After an caterer tasting felt through last minute, my fiancé and I found ourselves looking for a late night weekday dinner option. After looking through my ‘to-do’ list, we decided on a quick drive over to Beaubien street in Saint-Edouard at Restaurant Gus, ready to see what chef David Ferguson had in store for us. Formerly of restaurant Jolifou further down on Beaubien (now the crazy popular Chez Régine), Chef David opened up this small bistro-sized restaurant a few years ago now and has truly made it his own in style and cuisine.

Gus has a very warm and inviting look – the bright red walls really pop. The lighting is ample but subtle enough to create some intimacy. The bar is the focus of the room and is a great spot to observe the work being done by Chef David and his two sous-chefs. As you look around the room, you see tons of little touches that showcase what Chef David is about – the straw hats, the chilis hanging off the walls, the Habs artwork, the television over the bar showing playoff baseball through the night. Loved the space.

Foodwise, the menu is small – written on blackboards around the restaurant – and has a distinct southwest flavour to it. Prior to our meal, we got some great homemade sourdough bread to enjoy with a corn relish – sweet with a little kick. As our appetizer, we decided to share the marinated and grilled octopus and calamari salad with semi dried cherry tomatoes and marinated dried shallots. The salad was served colder than we expected but loved the flavours – tons of bright acidity with a touch of sweetness from the tomatoes. The octopus was very tender although my fiancé found it too soft personally. The calamari were grilled beautifully for both of us.

As a main, after having finding out that they had just run out of mussels, my fiancé went with the fish of the day, a grilled halibut, served with fried yuca and a tortilla soup. The fish was wonderfully tender and flaky, the broth was very flavourful and the use of the crunch of the tortillas and the yuca provided a nice contrast. Very nice dish.

On my end, I went with the bavette – marinated in a Asado-like sauce and served on a bed of potatoes en gratin with porcini mushrooms. Chef David is own for his grill work and you can tell why with this dish. The steak is perfectly grilled to medium-rare and the marinade gave the meat just a great deep flavour – a beautiful mix of heat, pepper and sweetness. The potatoes were rich and creamy and gave a nice counterpoint to the heat of the meat. One of the best bavettes I have ever had.

Gus definitely has the ‘neighbourhood steakhouse’ vibe down pat. An intimate but fun space. Friendly staff with Chef David holding court behind the bar. Great cuisine with that southwestern touch that makes it the Chef’s own. Gus is kind of restaurant one wants in their neighbourhood – a place that you would feel comfortable visiting daily but with food that fits for a special occasion. Nice combination don’t you think?

Cheers!

Restaurant Gus
38 Rue Beaubien Est
514 722 2175

Restaurant Gus Menu, Reviews, Photos, Location and Info - Zomato

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