Brasserie K. What to say? Let's start with it would have been acceptable at less than 2 thirds the price, maybe half. So you can tell where this is going.\n\nLet's start with the Chef: Charles-Antoine Cr\u00eate. He represents pretty much all my pet-peeves about my Qu\u00e9becois culture. He's unable to master the language and talks like what as a kid we called \""Farmers\"" (Turned out we were wrong as most are better educated than the urban folks) by using the basest Joual vulgarities. There's a difference between the word FOOD and the word MEAL, but this is lost on him. Plus his table etiquette is ridiculously missing from a man who everyone seems to consider a great chef. There's a way to holding a spoon my friends. Then there's his condescending behaviour with even his family and friends when he's on TV shows such as l'\u00c9picerie on Radio-Canada.\n\nThe Restaurant: Hip and modern in tight quarters but it works. However when I'm paying over 100$ for an average meal I could easily dish out in my tinny apartment kitchen, I expect to sit on more than 10$ patio chairs from R\u00e9no-D\u00e9pot. \n\nThe Service: The service was fantastic, can't complain. Our waitress, very beautiful and shapely (but that's just me) could have forgone her fake French accent and since we weren't from the \""In Crowd\"" we did get treated to some look-downs.\n\nBut I can look over a vulgar chef, stupid patio chairs and snobby service... if the food was mind-blowing, but it ain't, let's get this straight, we are talking very ordinary pub grub here. I love gastro-pub, just not this one.\n\nFirst off I really wanted those parmesan fondues. This was a flashback to the glorious 80s... I was hoping from something tweaked or upgraded, but no, just ordinary parmesan fondues, basically fresh made cheese sticks you can get at any restaurant these days. Although, the tomato sauce accompaniment was really good.\n\nThis was followed by the only awesome part of the meal, the Foie Gras plate. This way to pricy portion of Foie Gras was delicious but let's faces it. Foie Gras is hard to fuck up. Salt, pan sear it and just don't overcook it, that's it. So it hardly requires much know-how.\n\nAs the main I ordered the bavette, a gastro-pub staple if you will. This was the weirdest looking bavette I've ever had and tasted like regular sirloin, not the hardier piece of meat it's supposed to be. The pat of homemade butter was horrible and the fries - while really amazing - filled up three quarters of my plate. Fries cost NOTHING to produce; I'm confused as to the price of my plate for this very reason.\n\nThe desert, a profiterole another throwback to the 80s was indeed very delicious, worth it and saved this experience from total damnation. \n\nAll in all, the food wasn't horrible; it was good, but seriously overpriced for what I received while sitting on PVC patio furniture. Pricey enough for me to not return. For the same price and for gastro-pub that is supremely better, just head on over to Taverne Square Dominion on Metcalf. They also have one of the best, if not the best bar in town.