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Fibo
- Price Range:
-
$$$
- Accepts Credit Cards:
- Yes
- Attire:
- Casual
- Good for Kids:
- No
- Takes Reservations:
- Yes
- Delivery:
- No
- Take Away:
- No
- Waiter Service:
- Yes
- Outdoor Seating:
- No
- Wi-Fi:
- No
- Alcohol:
- Full Bar
- Noise Level:
- Average
- Has TV:
- No
5 reviews for Fibo
4 reviews in English
-
Review from Mike s.
Montréal, QC
5/1/2011
This was stop 2 of three on a night of trying multiple restaurants. We had pre-set menus giving us enough time to hop in, get a drink, and dine within 1.5 hours (plenty of time to enjoy a restaurant for the food).
Fibo was disappointing. The meal seemed less molecular and more eclectic than anything. We had a bit of a taster menu, all of which sounded great coming out as words, but were boring once on your own tongue.
Wings de Drole BBQ - Duck wings with 'red hot chili pepper' sauce. I'm a big fan of duck, but this was dried out and super tough. The spicy chili sauce was amassed in a pool at the bottom of the stack wings making it impossible to dip to taste until all the wings were taken off the plate. by the time i got to taste it, i found out it was a weaker version of Frank's Red Hot.
Champignons Magique - Sauteed mushrooms on a bed of fluffed rice flavoured with coffee and lavender. One of the better dishes that was offered. The mushrooms were cooked well, and the rice was interesting in texture and flavour.
Ceviche de crevettes Suspendue - While i understood the concept, i think the execution was poor. The shrimp are meant to be suspended in the ceviche mixture which is in a gelatinous form, but instead it was shrimp covered in lemon-slime with the occasional cube of lemon jelly. It tasted decent, but a bit too sweet & 0 spice.
Nachos et popcorn reinvente - Nachos should have cheese, or at least the chips should be made of corn. There were a few decorative corn filaments (but these were readily available on almost all the dishes for presentation) and the chips were plantains and other 'exotic' vegetables. I can buy a bag of these chips at alot of grocery stores in the city, what makes these special? the wasabi guacamole is OK but again unimaginative and the salsa tastes like regular salsa.
Our drinks were either overly salty (margaritas), overly spiced (Caesars), and the head on our beer was frozen. i know this is likely for the sake of "molecular" but a beer is a beer. no need to freeze it, it doesn't enhance the experience in any way. and if you're going to use chemicals to make the margaritas, why not tell people and let them watch? that's supposed to be part of the experience.
i think this place could be good if paid more attention to flavour, and service. People think of molecular gastronomy and want to be wowed. people have big expectations for this type of food, and are setting themselves up for disappointment at Fibo. -
Review from Didier N.
10/20/2011
The single worst dining experience in Montreal that I've ever had. Period. I had very low expectations but it was even worse than I expected. Despite the terrible reviews on Yelp, I purchased a coupon that gave me a tasting menu for half the price and I still felt ripped off. I should have listened to Yelp darn it!
While the chef certainly has good intention on showcasing its different techniques, he seems to have forgotten that food must first of all have great flavors and be pleasureable. An oyster (way past its prime) with vodka, flowers and passion fruit? And topped with liquid nitrogen? Really? On top of that, the oyster was served along a salad with a dressing that was way too sweet. When the nitrogen was poured onto the plate, it also spilled onto the salad, dry freezing it in the process... I really don't get it!
I did not enjoy any of the 7 items that I tried: For a few of them, I even forced myself to eat them quickly because I wanted to leave as fast as possible. To top it all off, we were still starving after our meal and went to eat elsewhere after. Avoid at all cost! -
Review from Sharm D.
7/10/2011
This restaurant piqued my interest because it takes a "molecular gastonomical" approach to cuisine. It was, however, a disappointment in more ways than one.
While the cocktails were fun to look at (many of them use liquid nitrogen), they were pretty terrible to sip, and at 15$ a glass, it doesn't come cheap. The food was definitely a let-down, since most of it was over-seasoned and the portion sizes were very small. The salads were too sweet, the kobe beef was WELL DONE and slightly TOUGH (really, kobe beef??), the seasoning to some of the vegetables and the beef had too much raw garlic (ew!), and none of my table mates enjoyed his or her food. The only flavourful plate was the risotto, which tasted great but was undercooked and felt quite grainy, if not crunchy. The worst item on the menu had to have been the chocolate cake, which was supposed to be a lava cake, but had had absolutely no lava and had a slight taste of baking soda and table salt.
If you're interested in trying "molecular" food, go elsewhere, perhaps another city like Chicago, which does it right. -
Review from Sabrina L.
Laval, QC
1/30/2012
I never thought i would be so disappointed at a restaurant... My background in food chemistry got me highly intrigued with the concept of Fibo. Myself and a good friend of mine loves to experiment with molecular cuisine as it truly showcase the wonder of chemistry and interaction of food! however, Fibo unfortunately gives it a bad reputation with its very bad execution and poor knowledge of functional ingredient. He puts xanthan gum in his drink! and at a scary level too! Working in the food industry, we work with 0.01% at a time! His limoncello drink was so gooey. And with the coupons, we literally tried every single item on their menu. most of the descriptions were mysterious and had very exotic ingredients that were not necessarily compatible with the star of the dish. A lot of times, what was described in the menu was not done on the dish. Example: marmirolle soufflé with kumquats, the cheese was not souffléed in any way and we asked the chef about it, he told us that he failed to do the technique of Francois chartier... but he did served it anyway without changing its name. I went at the opening of the restaurant 1 year ago and i search one year later for any improvement of them and... still very bad reviews... too bad, the concept could have been awesome.
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