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Joe BeefvsAu Pied de Cochon
Both establishments are endorsed by professionals. On balance, Au Pied de Cochon ranks significantly better than Joe Beef. Au Pied de Cochon scores 89 with approval from 11 reviewers like Rough Guide, Frommer's and Insight Guides.
Joe Beef
Concierge
Fodor's
Travel + Leisure
BlackBook
Rough Guide
National Geographic
Tasting Table
Afar Magazine
Condé Nast Traveler
The Infatuation Show All Reviews
2491 Notre-Dame Ouest, Montreal, Quebec H3J 1N6, Canada
From $22/night
Concierge "2485 Notre-Dame Street W.
Little Burgundy
..."
i
This place is small, so reserve your table at least three days in advance.
Fodor's "Dining at Joe Beef is a little like being invited to a dinner party by a couple of friends who just happen to be top-notch chefs." Full review
Travel + Leisure "Chef-owners Frédéric Morin and David McMillan are the mavericks behind Joe Beef, a delightfully disheveled counterpoint to the city’s often overstyled restaurants." Full review
BlackBook "25-seat diner positively oozes charm."
Rough Guide " The chefs take advantage of the nearby Atwater Market to compose their simple but inspired dishes, from Prince Edward Island oysters to juicy steak with bone marrow to the foie gras “double down"."
National Geographic "“Chefs Dave MacMillan and Fred Morin used to work the flashier circuit—their scene is now more blue-collar attitude [still] at blue-blooded prices.”" Full review
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Advance reservations required.
Tasting Table "The chalkboard menu changes constantly, but standards, including an infernally indulgent lobster spaghetti, are worth pairing with surprises, such as cornflake-crusted eel nuggets. " Full review
Afar Magazine "This Little Burgundy mainstay is the headquarters of chefs David McMillan and Frédéric Morin." Full review
Condé Nast Traveler "Joe Beef is remarkably casual. It feels like a neighborhood pub, complete with long wood bar and a stag head on the wall—a sign of the meaty deliciousness to come." Full review
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Be sure to make reservations well in advance.
The Infatuation "If you only have one meal in Montreal, it should be here. Clear an entire night for dinner because between ordering bottles from their expansive wine list and plates of French-Quebecois classics." Full review
i
Order the lobster spaghetti and then let the staff guide you through the specials, like foie gras Nanaimo bars and fiddlehead carbonara. From summer to early fall, try for a table under the string lights on their garden terrace.
Au Pied de Cochon Concierge
Insight Guides Travel + Leisure
Gayot
Michelin Guide
DK Eyewitness Rough Guide Fodor's National Geographic Tasting Table Show All Reviews
536 Duluth Avenue East, Montreal, Quebec H2L 1A9, Canada
From $0/night
Concierge "Martin Picard's... synthesis of rustic fare and haute cuisine is masterful."
Insight Guides "Hugely acclaimed for very generous portions of fresh seafood, meat - including bison and venison in season - and fowl, all prepared to perfection. "
Travel + Leisure "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." Full review
Gayot14.0
"Martin Picard's busy pork and seafood restaurant is anything but subtle, with its colossal servings of fun and rich, casually-prepared food." Full review
Michelin Guide "Park your calorie-counter and blood- pressure gauges at the door as you enter this temple to Quebec's most saturated trans-fat menu."
DK Eyewitness "Soothing pleasures of tender meat, succulent sauces, and crisp salads await at this packed bistro serving traditional Quebecois cuisine, so make a reservation."
Rough Guide "Picard, whose approach to Québécois cuisine is as playful as his hair, famously added foie gras to poutine – quelle scandale! – at his breakout restaurant."
Fodor's "Not for the timid, the menu at this famous bistro is an ode to nose-to-tail cooking…and fat." Full review
National Geographic "“Comforting Quebecois farmhouse cooking; foie gras prepared all ways, as appetizer, side dish, and main event.”—Maria Francesca LoDico. Plateau haute-bistro went supernova when celebrity..." Full review
Tasting Table "Chef Martin Picard helped catalyze the fatty, in-your-face ethos that defines nouveau Québécois cuisine." Full review
