Description
Oyster season is year-round at Maestro S.V.P. Did you know that an oyster’s flavor and texture differs depending on the species and origin? With a large variety of Pacific and Atlantic oysters to choose from, get ready to embark on a real adventure. We at Maestro S.V.P. have shucked millions of oysters? So don’t be shy when asking our specialists for help in choosing your mineral-rich and...
by tripadvisor
on 20 août 2013 from tripadvisor
Commentaires éditoriaux
Smaller and more relaxed than other restaurants in the 2 blocks of the Main north of Sherbrooke, the highlight of this storefront bistro is its oysters -- get them raw, baked, or in a vodka shooter. The staff is happy to help you pick a few to taste: The PEI Raspberry Point, for instance, is particularly salty when contrasted with the smooth and creamy BC Kusshi (who knew?). The Maestro...
by frommersca
on 17 juin 2012 from frommersca
Renseignements sur l'entreprise
Specialties<br/><br/>A great selection of oysters, seafood and fresh fish. Happy hour 20$ for a dozen beau soleil .<br/>
This is a great date night restaurant.<br/>
A great cold and hot seafood platter .<br/><br/>History<br/><br/>Established in 1995<br/><br/>For over 27 years the benchmark for Oysters and Seafood in Montreal<br/><br/>Meet the Business Owner<br/><br/>Ilene Polansky P. Ilene Polansky P. Business Owner<br/><br/>A lifetime of restaurant and...
by yelp
on 03 novembre 2018 from yelp
The orginal oyster bar in Montreal, seafood, fresh fish, great variety of oysters all year round. Happy hour, 12 Beau Soleil oysters from New Brunswick 13$ Seafood Tapas, Tuesday Wednesday and Thursda
by googleplus
on 27 mars 2013 from googleplus
From OpenTable:<br/><br/>It is oyster season all year round at Maestro S.V.P! We welcome everyone to seafood world experience. The ever changing menu stars dozens of oyster varieties, cooked, baked and raw. Maestro SVP is also a seafood bistro where calamari, crab, shrimp, lobster, mussels, clams and scallops co star on the menu. Fish enthusiasts are sure to be tickled with the variety. and then...
by menuism
on 27 février 2013 from menuism