Restaurants in Plateau Mont-Royal
Laloux is a Parisian-style bistro in the Plateau neighborhood that offers all of its wines by the glass. The chefs use certified-sustainable seafood and seasonal produce to create menus that change daily.
This neighborhood bistro hits all the marks of Nouvelle Montréal cuisine: taxidermy in the dining room, chalkboard of nose-to-tail specials, and scruffy hipster chefs in baseball caps.
Set on one of the sweetest little streets in the city, next to a row of London-style terrace houses and across from an old-school convenience store, the pint-size Montée has been wooing in-the-know locals with its forward-thinking (and remarkably affordable) degustation menus for a handful of yea
This lively restaurant, manned by chef Martin Picard, has earned a cultlike following both within the city and abroad for its obsessive (and inventive) preparations of all things meat.
Traditional French cuisine is the specialty at Chez Gautier, which has been a Montreal staple since the 1970's. The bistro is styled after a Parisian brasserie, with leather benches, dark woodwork, and brass pillars.
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.
Réservoir's large arched windows open in summer and its second-floor terrace overlooks raised-bed gardens and iron lampposts along cobbled Duluth Avenue. Bare wooden tables and beer vats fill the brasserie-style brewpub.
Madona, one of the city's original cheap-pizza joints, serves its 99-cent slices until the early-morning hours. Located on a busy stretch of Saint-Laurent where the “The Main” intersects pedestrian Prince Arthur Street, the pizzeria is close to bars and nightclubs.
Open since 1980, the restaurant is still the spot for expertly prepared French classics such as the generous pot-au-feu or the citrusy octopus-and-lentil salad.
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.
Opened in 1928, this kosher-style Jewish deli marinates its meat for 10 full days before hot-smoking it. The preservative-free beef brisket (similar to pastrami) is ordered by the fat content: either fat, medium-fat, medium, or lean.
At this loungey locale, Chef Alex Rolland's duck breast with Japanese eggplant and black cherry sauce is a perfect stand-in for Christmas goose.