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Joe Beef

<p>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; <em>très </em>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. </p> <p><strong>Insider Tip: </strong>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.</p>

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From Food & Wine , OCT 2011

When we opened Joe Beef in Montreal in 2005, we knew exactly what we wanted to be...MORE>>

– David McMillan The Radical French-Canadian Food of Joe Beef

From Food & Wine , JAN 2011

From Montreal's Joe Beef restaurant comes...MORE>>

– Kate Heddings Food Trends for 2011

From Travel + Leisure , SEP 2007

The emphasis is decidedly Québécois—heavy on meat, with healthy doses of foie gras...MORE>>

– Amy Farley Montreal's Moment

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...MORE>>

– Anya von Bremzen Best New Restaurants 2007

Last updated October 2011