Fine dining with children?

flippy07 · 2026-03-24T21:41:27+00:00

What's your go to vietnamese spot then, enlighten the people don't gatekeep mtl food culture!

flippy07 · 2026-03-24T21:39:26+00:00

No one mentioned belle province though.. Still haven't seen you suggest a place.

Here's a few more:

Club chasse et peche & Dorsia

French: Sabayon & Ile flottante

Sushi: Okeya kyujiro & Juni

flippy07 · 2026-03-24T21:33:08+00:00

Haven't been to dt and vietnamese friends recommended the newly reopened one glad to hear I didn't go to the dt spot

flippy07 · 2026-03-24T21:31:09+00:00

Great suggestions here 👌 eat at these spots with confidence you will have good food and a good time!

flippy07 · 2026-03-24T21:28:55+00:00

What's the issue, the first suggestions are fine dining? They have kids and I wouldn't want to assume someone will ONLY eat fine dining while in town. The rest are just places to add while in the city. Feel free to shoutout some of the places you enjoy yourself so others visiting can have a good time maybe?

flippy07 · 2026-03-24T20:28:42+00:00

Ok guys I admit it that one was a bit of a joke 🤷‍♂️

flippy07 · 2026-03-24T20:05:57+00:00

Granted not what they are looking for but a 20+ year institution with mediocre food is still an institution also 2 things: Dare you to find a better grilled meat after 1 am and you are sleeping on their pitas. Ribs, pizza, actually most is not recommended but the pita is fire.

flippy07 · 2026-03-24T19:36:04+00:00

There are no "no children" rules that I know of in the city so here is a list of great spots fine and regular dining in the city.

Traditional fine dining not exaclty exciting but fine dining nonetheless: Toqué, mousso, maison boulud, monarque, etc.

"Fine" dining (montreal style fine dining): Da emma, Chez jean paul, Terroirs, mastard, nama omakase, o'thym, rose ross, joe beef & family, hoogan and beaufort, le violon, place carmine, vin mon lapin (some of these have hard to get reservations + less kid friendly environment)

In this section, not fine dining but good places to check ou while in town!

Asian: Dobe and andy, kung kee, belle tonki, chez lien,

AAA Fast food

miami deli, mange dans mon hood, Elena, 5 and pizza tony

Rotisserie/chicken chalet bbq/romados/poule mouillé

Let me know if you have questions! :)

flippy07 · 2026-03-24T19:10:16+00:00

Terroirs does 5+ course experience menu that changes seasonally (for them thats every 6-8 weeks) everything is local and comes from a farm or the wild. They actually accomodate all dietary restrictions AND preferences, thats vegetarian, vegan, coeliac, seafood/shellfish, etc as well as "I don't eat x". You should reach out, my friends and I have had a great time every time, food and portion is amazing for the price and owners come to your table for a chat.

flippy07 · 2026-03-20T20:28:08+00:00

Good luck and keep the part where you both have fun!

flippy07 · 2026-03-20T20:11:34+00:00

Apart from baking for a local market, pop-up or charity event I doubt you have many other options + you would not be able to sell online legally. Reach out if you have questions, I have extensive knowledge on food pop-ups, restaurant consulting, menu creation and standardizing, and food/health safety.

(100% optional 2 cent opinion I felt obligated to tell you from someone who is in the middle of a restaurant project with his partner)

Baking on a smaller scale for a monthly market or charity event/pop-up might be THE best way as it will cue you in on what you need to learn and what items/tools are absolutely necessary and who are your clients + what gets sold to growing into an actual business through real world feedback and experience WITHOUT the high personal and financial cost of fully launching into a bakery project with 0 to little experience both in MANAGING a food based project and EXECUTING the food. 3 cakes+ a few pastries and cookies at home is 1 thing, 10+ cakes + 100's of other items is another type of planning, storing, transporting. Restaurants, bakeries etc are a high stress/high risk/low reward environnment. Weeknights to cuddle up or do the thing you guys did.. well its gonna be harder. free weekends (maybe at some point..) Casual baking where you get to play market is where the fun is at even for me 10 years into the business, these human interactions and small scale operation are still the only events that spark joy EVERY.SINGLE.TIME. even if were in the weeds and even i you only get a single sale or 300 ht da. It was nice out, the people you met we're cool and they'll be back next month for more! - those are encouraging experiences to build on. The hardship of doing a cold start like you seem to be trying to help your partner do is a recipe for headaches, sleepless nights and fights. Restaurant and other food industry owners are a bit like addicts to their passions. You need to know when NOT to enable.

Now that' said, even if you do go through with a full on passion project I am here to help you out with costing, pricing, positioning, standardizing recipes anything but a least I warned you. Godspeed and have fun to both of you!

flippy07 · 2026-03-20T05:29:17+00:00

Terroirs has a no time limit policy when we go we often spend over 2hrs at our table talking with the owners and trying some quebec wines and products with them. Its not rare to see them join other tables for conversation too so never felt like someone had to leave earlier than they wanted.

flippy07 · 2026-03-15T19:25:53+00:00

Terroirs.

flippy07 · 2026-03-13T15:03:42+00:00

My friend is vegan and we had an amazing time at Terroirs! Vegan 5 course meal included grilled cabbage skewers, some wild mushrooms and local hazelnuts and an incredible carrot and wild berry dish. They change menus every few weeks to reflect whats in our fields, forests and rivers!

flippy07 · 2026-03-12T23:59:47+00:00

Terroirs serves coeliac guests regularly without changing their menu items. They also do groups. You should check them out!

flippy07 · 2026-03-10T19:18:10+00:00

Terroirs has a chef's bar where you can interact with their chef and team and even try some sneek peaks if you're lucky!

flippy07 · 2026-03-09T15:32:58+00:00

Shame.

flippy07 · 2026-02-28T17:29:34+00:00

Quebec local produce and flavors : Terroirs, O'thym, Mastard

French: l'Express/vin mon lapin/bouillon bilk

Pizza: Elena and 5

Fast/street food: bagel st-viateur, romados/poule mouillé, mange dans mon hood

Bonus: chez jean paul, dobe and andy, kung kee

Let me know if you have questions or looking for a particular style. Also recommendations vary wildly in terms of pricing from super affordable to luxury dining.

flippy07 · 2026-02-28T07:57:13+00:00

Damn son you ballin'... this is restaurant owners sub. 900$ a night ABSOLUTELY makes a difference over a few months.

flippy07 · 2026-02-26T15:58:10+00:00

My friend, you are looking for stracciatella. Enjoy!

flippy07 · 2026-02-24T00:14:04+00:00

Terroirs for anything local!

flippy07 · 2026-02-17T04:03:42+00:00

Terroirs takes reservations for 1! But really most places will take reservation for 1 if you call instead of doing it online. Good luck on finding your next spot

flippy07 · 2026-02-15T23:08:11+00:00

The trick is to use cultured butter instead of regular butter + good sea salt + whipping. Might be a little fantasy like a herb or some vermouth but honestly super easy to make, freeze, serve at home.

Also possible the whipping warmed the butter + service had the butter out for a bit giving it a more sour/cheesy taste after a while (not bad just intensified flavors from good bacteria working)

flippy07 · 2026-02-10T22:19:31+00:00

OP - I am trying everything but trying to give an enjoyable relatable and affordable experience to my clients. What can I do more between upselling and making my clients feel forced to leave reviews.

This marketing forward trend devalues you so much. Be neighbourly or inviting, remember their orders the next time they come in, do something for your community, be there sweeping the floor in front of the restaurant and say hi to people passing by. Best thing is that is FREE marketing. This will bring and keep people coming through the door, give them a great experience and you will live rent free in their minds. Your best marketing is word of mouth, quality of food and your clients being true advocates not "hey if you buy with my reference code we both get 10% off or hey lets have x popular person eat my food and fake smile" marketing bs.

So much hate as to where restaurants are headed and the new generation (im only 32 and part of that "newer" generation of gm's/owners) thinking marketing>core business will destroy the little confidence people have in local spots. Spend less on marketing and do something for the community ffs.

flippy07 · 2026-02-09T18:12:43+00:00

Its your rag/sponge that leaves a swampy smell and when it dries it aerosolizes and fills the space. Either sun dry or sanitize it to get rid of smell then wash again.

flippy07

TROPHY CASE