Rubik's Restaurant
Squares of all sorts will have trouble resisting Montréal's Restaurant Cube. Located in the St. Paul hotel, it too is a testament to modern, angular design. Even their business cards are shaped like squares, people--that's how committed they are. Thankfully, their food is less on the pointy side than everything else.
While dishes limit the number of crazy ingredients, they do rely on a variety of clever cooking methods; cold pea soup comes with a grapefruit mousse sitting atop it and nuts and goat cheese buried at the bottom, for instance. Also, several of the main courses are cooked sous vide--vacuum-sealed at a low temperature--making them both intensely flavorful and tender. What won us over, though, was dessert. After all the showmanship, it was a haute cuisine take on a Mounds bar. Clever and delicious--that's our style, too!
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