Located in a former bank, H4C is a modern, bright restaurant that has managed to preserve much of the building’s original cachet. In the kitchen, an array of fresh, sophisticated, carefully prepared dishes are made. While there are several options for carnivores, the spotlight falls mainly on seasonal vegetables, fish and seafood. Chef Dany Bolduc likes to use the word “atmospheres” when describing his creations, which go beautifully with a well curated wine list. The chef also offers a 12-course tasting menu guaranteed to be an extraordinary experience, provided you “dare” to trust him. Lactose intolerant? Gluten free? Vegan? Not to worry. H4C is most accommodating.
538, PLACE SAINT-HENRI • LEH4C.COM
Antonin Mousseau-Rivard is obsessed by flavours and textures. Not surprisingly, his creations are veritable works of art that are as remarkable to behold as they are to eat. Every dish is a journey into the culinary universe of this bold chef, who has made it his mission to take Quebec cuisine up a notch. He has succeeded in both presentation and execution, deconstructing and reconstructing, to the delight of our eyes and taste buds. There is only a tasting menu, but you can trust in the creative genius of Mousso!
1023, RUE ONTARIO EST
Given that the dining experience begins with the eyes, HVOR (it’s pronounced “vor” and means “where” in Danish) places a lot of emphasis on food presentation. And the food is as delicious as it looks! After several years working in Nunavut, Newfoundland and Alberta, Chef Jean-Philippe Tees is back in Montreal with a vision all his own, which involves fresh Canadian products, interpreted authentically. Because, as Leonardo Da Vinci put it, simplicity is the ultimate sophistication. Each ingredient is meticulously studied and presented “in its natural element.” A kitchen apiary and rooftop beehives help the chef create his spectacular dishes based on the seasonal harvest.
1414, RUE NOTRE-DAME OUEST • HVOR.CA
There’s not much chef Luciano D’Orazio doesn’t know about making pasta. After plying his trade in various restaurants around the city, he opened his own neighbourhood trattoria in Little Italy 2 years ago. Behind big garage doors, D’Orazio serves up delicious, authentic “cucina semplice,” made with market-fresh ingredients. Some even say he makes the best pasta in Montreal! Indeed, his ricotta gnocchi, 5-mushroom ravioli and cacio e pepe are hard to beat. The menu is not extensive, but every dish is perfection, at a very reasonable price. You can even watch the chef and his team at work in the open kitchen. Dinner and a show!
1212, RUE SAINT-ZOTIQUE EST • LUCIANOTRATTORIA.COM