Joe Beef
Chef-owners Frédéric Morin and David McMillan are the mavericks behind Joe Beef, a delightfully disheveled counterpoint to the city’s often overstyled restaurants. The décor (a bear’s head trophy over the bar; rustic wooden tables; très country checkered napkins) verges on irreverent, but the food is far from it. Though oysters and crab cakes make a cameo, the emphasis here is decidedly Québécois—heavy on meat, with healthy doses of foie gras and boudin, served with a poached egg. Morin and McMillan’s antiestablishment stance has worked so well that their peanut-size dining room in the up-and-coming Little Burgundy is now a favorite of both the city’s star hockey player, Saku Koivu, and the Quebec premier, Jean Charest.
Insider Tip: Reservations for the petite dining room can be hard to come by. If you’re having trouble, try booking a seat at the lively little bar for a great perch overlooking the whole room.
As Featured In...
From Travel + Leisure, Sep 2007
“The emphasis is decidedly Québécois—heavy on meat, with healthy doses of foie gras and boudin....” MORE>>
From Travel + Leisure, Apr 2007
“Inspired by whatever Morin feels like cooking that day—not to mention his deep affection for bacon and cream—the blackboard menu pushes all the right buttons with a cozy mix of Gallic-Canadian standards (rabbit ballotine or sole meunière) and New England inspirations....” MORE>>
Last updated September 2007 lastArticle = 9/2007 and lastAward =
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