The story behind the birth of Kitchenette is, yes, a love story. Owner and chef Nick Hodge was an unsuspecting Texas native, born and raised, who had nothing but southern sunshine on his horizon. The last thing he was planning to do was pick up and move to one of North America’s snowiest cities. He also wasn’t ready for that certain je ne sais quoi that French women possess. Like many men before him, Nick buckled at the knees and laid his heart out on a platter when he came across the lovely Nathalie. Then, bam! They were married and suddenly running this successful little gem of a bistro.

The family vibe oozes out of the walls at Kitchenette. Whether guests are warmly greeted by Nathalie’s jovial father, known to all as Papi, or enjoying a dessert freshly prepared by Loulou, Nathalie’s mum, they feel right at home. Nick heads up the kitchen while Nathalie puts her party-planning and catering experience to good use by handling menus and the administrative side of things. It puts diners at ease to know that they’re eating food prepared by the owner of the restaurant and that his entire family is chipping in to make their experience one of quality.

The focus at Kitchenette is on playfulness. The little spot does a brisk business lunch there, with CBC and Radio Canada right across the street. The Hodge’s work to provide an atmosphere that will cater to the neglected inner child in their hard-working clientele while also scintillating their refined foodie tastebuds. The constantly evolving table d`hote lunch dessert card is where the eatery’s playfulness comes through the most. Cupcakes are often included along with fun items like cappuccino sandwich cookies for customers` post-nosh delight. The atmosphere within the room is light and approachable, providing the 9-5 crowd with a venerable repose to unwind in at lunch or after work.

The lightheartedness does not mean that there is not a serious kitchen at Kitchenette, however. Rather, it’s quite to the contrary. Chef Nick Hodge has been around the block in catering and commercial kitchens in Montreal, refining his skill along the way. He is well-aware of his clientele and strives every day to prepare perfect dishes for their sophisticated tastes. His food is eclectic with fun presentations and playful garnishes. The grilled mahi mahi soft taco with pineapple and avocado-chipotle sour cream ($16) is a house favourite along with the Swiss Emmenthal grilled cheese sandwich with fresh baked ham ($9).

It is not an uncommon sight to see the Hodge’s discussing their selected wine list with their supplier friends, jostling a bit over which wine would pair the best with Nick’s famed Beef Bourguignon ($23). The prices of the wine are marked up much less then the industry standard to insure that guests can enjoy a bottle of quality vino to compliment their dish. The plates are inexpensive as well considering how developed they are.