Restaurants in Canada
The waterfront gastropub Spinnakers serves creamy Fanny Bay oysters, rich seafood chowder, and the pub’s own ESB cask ale, served on a deck overlooking the harbor.
For eight years, chef Laurent Godbout has been putting a delicious spin on classics (try his pan-seared sea bass with squid-ink risotto, scallops, and a chorizo cream sauce) in this Old Montreal dining room—and he hasn’t missed a beat yet.
Chef-owner Earlene Busch will whip up a four-course meal, including a surprisingly good dessert of cheesecake with chanterelle sauce.
Don’t be put off by the waitstaff outfitted in period style—even local taxi drivers swear by this restaurant for home-style Québécois dishes such as duck braised in maple syrup sauce and pheasant served with pork and beans.
Eric Borderon is a French-born and trained artisan baker (boulanger) and pastry chef (pâtissier).
Opened in 2007, Les Cons Servent is a play on words, alluding to the bistro's home-canned preserves, conserves, and pickles that are stacked on ceiling-high shelves in the gray-tone dining room.
Once as a small family restaurant in Toronto and now a fast food chain, Veda presents a new approach to fast food by serving slow-cooked Indian cuisine in a fast-paced environment.
This elegant oasis at the Metropolitan Hotel provides a Pacific Northwest take on international cuisine. Chef Hamid Salimian applies his talents to 'explosively flavorful' fish and poultry dishes alongside ultra-fresh seasonal tasting menus and decadent desserts.
The hotel restaurant does well with the classics, like printanier salad and baked Canadian Brie.
This French-style deli-cum-bistro in Old Montreal is cluttered with chalkboards, Paris street signs, vintage canned goods, and faux meat hanging from the ceiling.
After debuting in 2008, Lucien wasted little collecting accolades, earning "Best New Restaurant" by Toronto Life and getting mentioned in Food & Wine.
Bistro Bienville opened in 2006 on a tucked-away, tree-lined residential street that’s a five-minute walk from St. Denis. The restaurant's dining room has white walls and narrow tables, and the exposed kitchen produces an ever-changing menu of a dozen or so dishes.