e’ve all had an annoyingly slow or snobby waiter/waitress serving us that we wanted fired. Well, your dreams have come true- Kitchen Galerie has fired all of their wait staff and runs on only three chefs. They've also eliminated the need for busboys, dishwashers, or any other sort of help. How is this possible? Simple- the chefs are pseudo-waiters, the owners are chefs and maitre d’s- basically, the 3 of them run the entire joint.

Before you go thinking the owners are horrible monsters for getting rid of their staff, the truth is that they simply didn’t hire anyone for these positions. The goal of the restaurant was to keep it simple and friendly, which means the normal wait staff running around is no more. This creates a relaxed and social atmosphere, as you can talk directly to the chefs and even wait for your food at the counter.

The restaurant serves typical bistro fare, such as large oysters served with mignonette sauce. Although I can’t stand the stuff, they do offer a very rich blood pudding for people who happen to enjoy this strange concoction. Main courses are perfect for hearty meat lovers, such as lamb shank and duck leg. Prices for mains run around $24- $30, which isn’t that bad for quality meat. Since Kitchen Galerie is located 100 feet from Jean-Talon Market, the menu is fresh and always different.

Desserts are sweet and appetizing for the diner who knows how to pace themselves. Crème brulee, pineapple and vanilla crumble, and sweet fig plates with crunchy cookies are tempting if you have room.