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L'Express vs Joe Beef
Both restaurants are highly recommended by those who travel for a living. Overall, L'Express ranks significantly higher than Joe Beef. L'Express comes in at #2 in Montreal with accolades from 10 publications like Insight Guides, Michelin Guide and BlackBook.
L'Express
Concierge
Fodor's
Insight Guides
Travel + Leisure
BlackBook
Show All Reviews
3927 rue St-Denis (At rue Roy), Montreal, Quebec H2W 2M4, Canada
From $1 /night
Concierge
"The food is nothing new, but it's all done well: grilled salmon on a bed of spinach, a mean steak frites, beef marrow served in large bones. Squint and you're in Paris."
Fodor's
"L'Express is the closest thing Montréal (and maybe even Canada) has to a Parisian bistro."
Full review
Insight Guides
"The essence of Montreal dining, with marble tabletops, a long narrow bar, and great, unpretentious French bistro food. "
Travel + Leisure
"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."
Full review
BlackBook
"Black and white tiled floors, walls the colour of wine stains, paper–covered tables and those little bitter pickles sent from heaven."
Joe Beef
Concierge
Fodor's
Travel + Leisure
BlackBook
Rough Guide
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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"."
