he arrival of new urban-chic, cafeteria-style restos is a trend picked-up by Montreal, (let’s admit it) rather late. New York, Paris, London and many more, have already been embracing on-the-go fancy meals for years now, maybe even decades? I can’t help but wonder if this trend was worth following. Not that replacing the McDonalds and Burger Kings of this world by fresh salads and crème brulée is a bad idea, certainly not, but there is a feeling of urgency that comes along with such places, whether sitting in front of burgers and fries or warm clam chowder. Perhaps it’s their lack of table service or the mayhem that ensues at lunch time? Anton & James doesn’t quite achieve its goal, but at least tries admirably to make those fifteen lunch minutes as pleasurable as possible.

Passing through an improvised dark-toned terrace off Stanley Street, you might find that entering the first floor of Anton & James is like visiting a tiny market a la Provence. Baked goods and desserts (yes, they have crème brulé, I wasn’t lying, but also gigantic muffin-slash-cupcakes, cinnamon buns and croissants) sit proudly underneath glass windows in the middle of the retail area while pre-package salads and sandwiches are displayed neatly in a cooler against the wall. A note to all vegetarians, make sure you arrive early, after 2pm, chicken takes the stage.

Four kinds of hot soup are offered daily and a schedule on the wall lets you know when your favorite one will be back during the week. The store also carries gourmet olive oils and other fancy products that come in tiny jars.

Now I strongly suggest, if you have the time, bypassing the market area and moving right along to the other part of the first floor where fresh “urban trend sandwiches”, “hot baked sandwiches”, “wrap it up sandwiches” and Paninis are concocted before your very eyes. Simply pick up a little order sheet and choose from a wide variety of styles and toppings that will satisfy both vegetarians and carnivores alike. Anton & James proudly specifies that all their products are fresh and that their artisan bread is baked in-house. As well, the duo boasts that only vegetable grain-fed chicken and angus beef is used for all their signature sandwiches.

Venturing up to the second floor means dining in a dark and minimalist space complete with a long bar that allows you to ogle the jay-walkers on the street below. While a glass wall separates you from the chefs, it also affords a birds-eye view of the culinary happenings in the kitchen. If a plasma TV in your dining environment doesn’t appeal to you (seriously, if I want to watch the tube, I’ll stay in my living room in my knickers with Kraft Dinner, thanks very much) better to watch what the chefs are up to.