Buonanotte

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Spring has Sprung on the Main

3518 Boul St-Laurent, Montréal, QC H2X 2V2

When I think of spring, I immediately think of perfectly ripened vegetables, in-season fruits, and light dishes. I don’t want to go out for a heavy, or saucy dish.

So picture this instead: it’s about 20 degrees and sunny out. You’re sitting on a terrace, chilled glass of white wine in hand, cheers-ing to summer in Montreal, thinking about how it may just be the greatest city in the world. Where is this perfect scenario taking place you might ask? On The Main of course. At Montreal’s longstanding hangout for food, drinks, dancing, and people-watching- Buonanotte BKA (better known as) Buona.

An intimate dinner with fellow bloggers and the passionate chef Marco recently introduced me to their Spring menu. Plenty of in-season vegetables (ripe tomatoes and fiddleheads), and a light twist on typically heavy Italian classics, had me hooked.

The meal got off to a good start with some homemade mortadella, sliced mozzarella, and duck prosciutto. This was followed by two light and refreshing salads. One was a classic tomato and mozzarella di bufala, with some walnuts for added crunch. The other was topped with pomegranate seeds, shaved butternut squash, and goat’s cheese, and was dressed in a light vinaigrette.

Mortadella, Mozzarella, and Duck Prosciutto

Tomato Salad with Mozzarella di Bufala, and Walnuts

Pomegranate, squash, and goat cheese salad

Next up, my personal favourite, the thin crust pizza topped with colourful roasted tomatoes, asparagus, translucent slices of meat, and drizzled with the best creation in the world…olive oil.

Thin-Crust Pizza with Tomatoes and Asparagus

The next dish was heartier, but still screamed spring. Perfectly al dente pasta, fiddleheads, and well-seasoned pork sausage.

Pasta with Saffron, Fiddleheads, and Pork Sausage

The protein was a seabass served atop a turnip purée with peas, carrots, and sliced asparagus. Simple and well-presented.

Sea Bass with a Turnip Purée, Peas, and Asparagus

No Italian meal is complete without salumi, and this platter was even more special since most of the meats were made by the owner’s father at a nearby butcher.

Salumi Platter

OK, I LIED. No Italian meal is really complete without dessert- in particular, TIRAMISU. This one had a rich coffee flavour and was layered with decadent creamy filling. All the while, it managed to taste light and airy. We also tasted their addictive chocolate torte and homemade lemon gelato. Chef Marco aimed to impress and did not fall short. We thoroughly enjoyed each and every dish and would be back for more. Especially to dine on Buona’s terrace! A big thank you to Fred Avertick, PR expert for organizing the wonderful evening at Buona!