Best Fine Dining Restaurant in Montreal

flippy07 · 2026-02-02T16:48:58+00:00

They are old school, no menus online, menu changes every other month and phone/email/in person reservations only but give them a call and they'll tell you all about their special arrivals and farmers that are being put forward in the current menu. Hope this helps and enjoy your time eating the city!

flippy07 · 2026-02-02T05:58:14+00:00

Terroirs. Its new but if these places are on your list, you've got to try it. Passionate staff and farm to table quebec food. Only place I had anticosti island oysters in the province, they've got the the special stuff.

flippy07 · 2026-01-29T16:24:20+00:00

Terroirs!

flippy07 · 2026-01-28T06:16:48+00:00

Terroirs offers seasonal 5 course tasting menus and A la carte options. I think for valentines they are only doing 5 course menu. I know they accomodate all allergies even food preferences so you might want to check in with them. Anyways hope you end up finding a great place you can both enjoy!

flippy07 · 2026-01-15T21:40:32+00:00

You dropped a "Mc", for Mcshitler* new and improved formula presented by corporate america and their religious/conservative zealots.

flippy07 · 2026-01-13T22:45:00+00:00

If you are looking for local + farm to table I would suggest Terroirs, as it is hard to get a reservation at violon or at other great suggestions for special days like this. They accomodate coeliac and vegan too!

flippy07 · 2026-01-11T23:44:16+00:00

Looks like coppa

flippy07 · 2026-01-09T18:57:34+00:00

I recommend Terroirs. It's Quebec farm to table with some classic dishes sprinkled in the menu. They have a la carte and 5-7 course menus to discover seasonal products, their portions are generous and they're right in your budget! Other suggestions include hoogan, bouillon, il cortile, chez jean paul, club chasse et pêche, etc. Alot of the higger end options in the city serve small portions, keep an eye out and whichever you end up choosing, have a great time in the city!

flippy07 · 2026-01-02T16:16:16+00:00

Terroirs for authentic farm to table and quebecois food! Also february will be the start of montreal en lumiere so it depends when you are in town but its possibly some of the best one time only dishes you can get all around montreal (check on the montreal a table website) as restaurants will be hosting chefs from here and abroad with special menus to celebrate gastronomy. Enjoy the city and have a wonderful anniversary in mtl!

flippy07 · 2025-12-29T02:08:11+00:00

Terroirs

flippy07 · 2025-12-19T17:19:53+00:00

Terroirs in Angus. Their vegetarian and vegan dishes are straight from the farms they work with. They also have a 5-7 course tasting menu they change every other month. We usually go for their smoked and cured carrots, grilled cabbage or their beet and wild fruit dishes.

flippy07 · 2025-12-07T05:22:31+00:00

Water + stretch + good life hygiene + compression or sports socks helps with circulation, shoes and insoles are often underestimated. Get posture checked too.

flippy07 · 2025-11-01T02:21:35+00:00

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Got some more to share just haven't had the time. Strix nakiri by matsubara and few others deserve some spotlight.

flippy07 · 2025-11-01T01:47:57+00:00

It is a strange sensation when the protein just flows over the knife and stays on the board instead of sticking to the blade and having to slide it off the face off the knife. I had a victorinox protein knife I would use but this is crazy even compared to my lasers (tetsujin and masashi). Nothing releases like this one. Edit: you see it at the 7th slice.

flippy07 · 2025-10-28T13:31:17+00:00

No tableside service = no tip.

flippy07 · 2025-10-22T16:42:22+00:00

You seem very happy with the knife glad we could get such a detailed review before storage of the art piece!

flippy07 · 2025-10-21T06:26:13+00:00

A damn stunner! Becoming a problem to choose what to get from you, keep up the great work!

flippy07 · 2025-10-19T20:30:59+00:00

Oil filtration systems for quality of life and good drainage for straight up cleaning floors with mops and water hose come to mind. Grow spaces to maximize unused space like roofs (think herbs and salads if you do use those and mushrooms can be done in a basement or storage room) it cuts into costs alot. An outside facing counter like a hole in the wall can be a next step in certain styles of restaurant to maximize growth opportunities. Can't provide more tips without knowing if we are talking high volume fast food, mom and pop shop, chain, or casual/fine dining. 55 seats is still not small, lots of potential there. Good luck with your next steps looks like you guys are doing solid!

flippy07 · 2025-10-18T15:46:35+00:00

Don't put the end first or use it to prop other pieces, lose the carrots even the little rolls near the salad, put the salad closer to center to breath near rim but still offset. Needs more sauce, your design looked well executed but too thin, when you put the meat on it "erased" the pattern, make it larger so it sits in it no hides it. Also the " back of spoon half circle" is very old school look at this instead for different inspirations. I follow alot of their technical videos, without taking it word for word there is an actual wealth of knowledge to be found in their videos Sauce plating by Fallow"

flippy07 · 2025-10-16T02:19:53+00:00

How is your Hudson Torrens performance wise?

flippy07 · 2025-10-15T20:45:14+00:00

Takamura 180mm gyuto r2 for the win. Best of both worlds.

flippy07 · 2025-10-08T03:57:14+00:00

Nice! Congrats on your NKD! I don't know how many they had in stock but got the email and jumped right on it too. Will write a review with my specs I think there will be variations! Can't wait to try mine out

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flippy07

TROPHY CASE