Three Boars is a small two storied restaurant located on a busy street in Garneau. You could honestly walk by and not even notice this restaurant and the interesting tapas they serve inside. Outside, there is a nice patio for the summer where you can enjoy the beautiful weather while dining here.
When you first enter, you see the bar immediately to your right and a small open kitchen behind it. It is definitely a nice area to have a drink and chat with some friends and enjoy some tapas. I really like their open concept area on the main floor and on the patio.
The upstairs, is quite different. It is much more closed and gives you a cabin homely sort of feel with its wooden walls and table tops. The decor is simple, inviting, and comfortable.
Now, onto the food. Everything is tapas style and so the food comes one at a time and everything is meant to be shared. We started with the Sauteed Mushrooms on Toast and Pork and Chicken Liver Bomb. The Sauteed mushrooms came served on a small piece of french toast served with a raw egg yolk on top. The presentation was nice but the sauteed mushrooms were not that flavourful and did not stand out to me. On top of that, the egg yolk didn’t really add anything special in terms of flavour or complexity to the dish and was just more for decoration. The Pork and chicken liver bomb was good but lacked any liver taste. Inside was shredded chicken and pork mixed with a light mayo and celery bits, which reminded me of chicken salad sandwich.
Here is the star of the night. The Oyster Braised Beef Chuck. The begin, the presentation was wonderful. The colours from the beef, cilantro puree, and congee just go really well together in this dish. The beef itself was very tender and juicy and had a very deep and rich flavour. The congee was rich and creamy which complemented the beef well. Combined with the cilantro puree, which added a very refreshing taste, this dish was perfect. On the other hand, we have the pulled pork poutine, which lacked the elegance of the last dish. The fries were large potato wedges and on top was the pulled pork slobbered all over. There were two distinct sauces in this dish, which contradicted each other. One was a rich beef flavour and the other a light bbq porky flavour. The sauces drowned the potato wedges which resulted in a “soggy” poutine. My biggest pet peeve about poutines is the use of regular mozzarella cheese instead of cheese curds. Unfortunately, the cheese melted immediately, and I was unable to hear any squeaks while eating this poutine.
Our last 2 dishes arrived. They were the Lamb Sirloin and the Blue Crab and Potato Salad. The lamb sirloin was complimented with a Peppercorn Hibiscus Gastrique dressing, which had flavours of rose and fruit. It was more of a salad than anything else and so it was fitting that it was served cold. At first, you expect the lamb to be tender because it is quite soft when you “forkit”. But once you bite into it, the meat was quite tough to chew. I would compare it to a blue raw steak. Although the lamb had good flavour, I would not recommend this dish. Finally, we had the Blue Crab and Potato salad. There was not much crab in the dish at all. The smoked mayo had a flavour like tuna salad sandwich, which did not really work for me. All in all, this dish was not too impressive even though it looked great.
After the 6 dishes between the 4 of us, we left still hungry and unsatisfied. Although three boars has very intricate dishes with a lot of attention to detail, the only dish that impressed our palates was the Oyster Braised Beef Chuck. The rest of their dishes did not taste special to me. In addition, their service and decor was average. Apart from a few beautifully presented dishes, three boars is an average tapas restaurant with nothing special to boast.
Atmosphere: simple, wood, comfortable, open concept