For a restaurant that has established itself as one of Montreal’s most exciting dining experiences, the ground floor of a Hilton hotel may seem like an unexpected backdrop. It also features an unexpected combination of cuisines that will have you wondering what is the Latin word for “Irasshaimase”?
With a menu of classic Italian dishes infused with imagination with Japanese ingredients, Tiramisu has won the hearts (and stomachs) of local hipsters and travelers alike, who flock to its Chinatown location to devour dishes such as Tartare Sushi Arancini ; Tonokotsu, a fresh bechamel lasagna, fior di latte, miso, white wine and pork; and an array of pizzas alongside a superb tiramisu macerated in Japanese whiskey.
Local architecture and design studio, Ménard Dworkind, were behind the project’s interiors, with a design that nods to 1960s Italian exuberance in a contemporary context. Designers also learned lessons from the COVID-19 pandemic when considering the overall layout.
Boasting a functional 75-foot-long facade, the restaurant can open out onto bustling Chinatown, with diners choosing to eat inside the space or order take-out from “MISU”, a smaller version of the café at the entrance with its own quick service. -service counter, or the Tiramisu pizza counter. An abundance of natural light floods the dining room and bar which have been appointed with an eclectic mix of materials including marble, terrazzo, wood, velvet, mirrors and chrome.
An angular, asymmetrical raised bar frames the view from the entryway, adding dynamic perspective and movement around the space. An inverted pyramid covered in acoustic panels, meanwhile, follows the shape of the bar and hangs from the ceiling, culminating in four walnut light boxes that illuminate the central back bar.
Bringing Asian influences to classic Italian decadence, Ménard Dworkind’s latest Montreal restaurant design is another masterclass in fusing classic style with contemporary wonder.
Tiramisu Montreal Photography, David Dworkind.
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