Do you ever crave a burger where the flavour explodes the minute you sink your teeth into it? Top the burger with super fresh ingredients and it is like a party in your mouth! Well two years ago, in my quest for gourmet burgers, I chanced upon a new upscale burger place called Notre-Boeuf-de-Grâce, cleverly named after Notre-Dame-de-Grâce, the Montreal neighborhood where it resides. The décor is a mix of brick, wood and glass, designed to enhance your culinary experience. The music is excellent and covers most tastes.

Their menu offers something for everyone and most certainly will not leave you hungry. Fresh meat is ground daily and is always gluten-free because there are no fillers. There are also vegetarian options for the non-carnivores. Choose from their fresh cut fries (they really are fresh as we brought some home and two days later they were still intact, not soggy or hard!), beer battered onion rings, sweet potato fries and potato skins to complement your burger. Also available and made in-house are their gravies, sauces, milkshakes and cocktails. Notre-Boeuf-de-Grâce also supports local suppliers and serves locally-grown food as much as possible.

Their recipe for success has expanded into three franchised restaurants all of which are bustling. The original restaurant is on Sherbrooke St. in Notre-Dame-de-Grâce; the second location is downtown on the corner of de Maisonneuve and Crescent; and the third one, the one that I am featuring here, is on Côte-Vertu. This restaurant, which opened on January 16th, 2017, services not only Saint-Laurent and Cartierville but also the West Island.

Our Kilotech scale helps us to reduce wastage, accurately weigh our patties, and more importantly, ensure that the customer gets exactly what was advertised and ordered.

A couple of weeks ago, while dining at the Notre-Boeuf-de-Grâce Côte-Vertu location, the manager Dennis Mandros approached us and asked us how we were enjoying our meal. Considering how busy the restaurant was that night, we were surprised to see that the manager was going from table to table providing that personal VIP touch! I took the opportunity to ask him if he used a scale to weigh his patties. When he replied, “Yes, absolutely!,” I just had to know if it was a Kilotech scale. Dennis immediately went to the kitchen and like a proud father of a newborn child, held a Kilotech scale in his hands to show me! I knew then and there I had to write a blog about Dennis and his restaurant.

A few weeks later, on a beautiful Monday afternoon, I showed up at the restaurant. Dennis Mandros and Zakria Dehghani, the owners of this franchise, were hamming it up with their customers on the terrace. When they spotted me, they both greeted me with the kind of warm smiles you reserve for your long lost friends.

I sat down with Dennis and we talked business. I quickly cut to the chase and asked him what his Kilotech scale meant to them. Without hesitation Dennis said that it helps them to reduce wastage, accurately weigh their patties, and more importantly, ensure that the customer gets exactly what was advertised and ordered.

Their burgers come in three sizes: 3, 6 and 9 ounces. Dennis asked one of the cooks to grab a 6 oz. patty. He placed it on the scale and immediately the scale showed 6 oz. Dennis beamed! He is proud of his restaurant and the integrity with which it operates.

Notre-Boeuf-de-Grâce definitely has all the right ingredients – the food, the décor, the service. Here you can feel comfortable having a business lunch, bringing a date, or even feeding the whole family! And they are not just a gourmet burger restaurant. They have expanded their offerings to include brunch on weekends from 10am – 3pm, and they have a fully licensed bar.

Now every good story has a twist, we’re all connected somehow. Every month, Notre-Boeuf-de-Grâce features a special burger created for a Montreal celebrity. This month’s burger, THE NOTORIOUS VINTAGE, was created in honour of Corey Shapiro. Corey owns two trailblazing stores in Montreal: The Vintage Frames Company and the Notorious Barbershop. Corey is also the step-son of Mark Dover, the president of Kilotech's parent company. Mark was delighted to hear that the restaurant was using our Kilotech scale and believe it or not, he had brought his sales team to have lunch there and had left a few minutes before I arrived to interview Dennis!

When a restaurant uses a scale to ensure that their customers get what they paid for you know that they have the customers best interest at heart. As such, I give this restaurant a grade A!