Next Level Argentinean Food – Lavanderia


September 25, 2015

in Food, NDG / Westmount, Reviews

Not too long ago I checked out Lavanderia, owned and operated by Chef Antonio Park whose reputation for superior quality products, culinary philosophy has grown exponentially in the past few years. His notoriety and active presence in the local community is a reflection of his humble upbringing and cultural heritage. Their website describes Chef Park’s vivid recollection of his family’s business,

“My father owned a factory and our family lived there. It was a lavanderia. We had a huge mango tree in the yard, and we’d always have a parillada beneath it: the grill rested on the tree’s gnarled roots. We’d clean it with fat chunks of beef fat. We’d grill entire butterflied cows. We’d have loads of sweetbreads, ribs, kalbi, bone-in striploins, white chorizo, spicy red chorizo, and blood sausage.”

Lavanderia is an homage to his family’s roots in Latin America and is a completely different direction that his very Asian-centric restaurants that he is involved with.

The lunch menu at Lavanderia is a concise version of the dinner menu, highlighting items cooked on their charcoal grill.
We started with salads; the two service lunch specials made it easy for the two of us to try a little bit of everything. “Market salads” are often clichéd bowls of greens and random vegetables. I’ve yet to have a “market salad” that I was excited about. Until I had the two here at Lavanderia, I changed my mind. The market salads change often. The cherry tomatoes and watermelon with red onions, mint and queso blanco was sweet and refreshing.

Frisé, shaved chayote, red onions and roasted pine nuts in a tart vinaigrette. It was simple and tasty.

The “Carne del día” (meat of the day) was grilled skirt steak brochettes topped with chimichurri. Grilled exclusively over binchotan charcoal, it imparted a distinct taste and aroma into the meat. Unfortunately I’m not gifted with tastebuds that allow me to differentiate the types of charcoal used to cook my food, but you could tell that the meat was cooked over charcoal. The meat itself was so deep in flavour, robust and complimented well with the tart chimichurri. The meat was a bit blue for my liking but this prevented the 10 minute chew if skirt steak is overcooked.

The beef was served with a side of potatoes with spicy aioli.

We also had the grilled Cornish hen over roasted chickpeas. The meat was tender and fragrant with a slight tinge of heat from what I assume was a chili oil used to coat the chicken for the grill. Like the beef, the chicken was infused with the most full-bodied aroma of smoke and great char on the meat.

Like I said, Lavanderia is the food and a nod to Chef Park’s childhood years in Latin America brought to Montreal, elevated and refined. They serve a “parilla” for two during their diner service which is a large table top grill featuring classic Argentinean cuts of meat and fish with seasonal vegetables and homemade sausages, which I have plans on getting dirty with.

On another note:



Remember that time you went to that burger place and they said they have an awesome Kobe beef burger? You ordered it, ate it and it knocked your socks off? Unless you went to Lavanderia in Westmount, chances are you were LIED TO and made a sucker of. Chef Park dropped the mic when he put Canadian “Kobe Beef” pushers on blast and announced that he and his company have exclusive importation rights (and licence) of Kobe beef to Canada. If your pockets are deep enough, try the certified Kobe beef burger at Lavanderia, and prepare to have your socks blown clear right across the room.

374 Victoria

Leave a Comment

{ 2 comments… read them below or add one }

Janice @Kitchen Heals Soul September 25, 2015 at 2:26 pm

Wait! So the others serving kobe beef are actually serving “kobe” beef? 😉
I agree that lunch at lavanderia is great. Eating there makes me feel a little fancy too, haha!


Jason September 25, 2015 at 2:37 pm

Yes, “KoBay” beef. 😀


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