Au Pied de Cochon, Montreal
Chef Martin Picard’s bustling, rustic restaurant, open since 2001, has earned a cult following for its modernized, over-the-top (and insanely rich) take on traditional Quebecois food. There’s a gonzo edge to the hallmark dishes here: stuffed pied de cochon (pig’s foot) the size of a forearm, duck poached in a can (and opened at the table) and foie gras–topped poutine (the signature Québécois dish of French fries and cheese curds smothered in gravy). A lesser-known highlight: Picard sources seafood from Eastern Quebec and the Canadian Maritimes from late spring through early fall, transforming his place into one of the city’s finest fish restaurants.
Congratulations to Mei Lin, winner of Top Chef Season 12.