Lili. Co.

Cuisine en apparence simple, mais incroyablement technique et élaborée. Entre autres, le chef propose des testicules d’agneau avec un aïoli au citron, servies à l’unité. En effet, généralement appelées «amourettes» pour ne pas choquer les âmes sensibles, on peut dire dans ce cas-ci que le chef du Lili.Co en a... pour oser appeler les choses par leur nom. Un restaurant différent des autres et qui fait remarquablement les choses. Les prix sont doux, vous pouvez partager ces grosses entrées et faire le tour du menu sans casser la tirelire. -Thierry Daraize, 27 Mai 2015 (Crédit Photos: Lili Co.)
"Pellizzari’s preference is for offal, which means dinner might begin with tail, tongue or testicles. As challenging as that might sound, he has a way of making those odd bits sing by pairing them with all sorts of vegetables, sprouts and greens. And there are other delicious options as well, like his venison medallions, his surf and turf. But a meal at Lili Co. is as much about the food as the service. Simply put: Draws is one fantastic server, and with such a composed and elegant manner. What a natural; she was so friendly that I found myself looking forward to her every appearance at our table. Her wine and cocktail recommendations were pretty sharp, too." - Lesley Chesterman, Montreal Gazette, December 2015 (Photos Crédit: Lili Co.)