The 50 best restaurants in Montreal right now

What is it: Nestled in the Mile-End neighborhood since 2011 (previously known as Les Deux Singes de Montarvie), this establishment has never ceased to surprise. After being beautifully welcomed by Nada Abou Younes, prepare to be seduced by a delightful seasonal cocktail by Jade Labonté Harvey, and then enchanted by the creations of chef Sean Murray Smith. Vegetables are magnified here, flavours are deep and complex, pairings are intelligent, and techniques are mastered. A crispy-skinned aged duck breast enhanced by a trilogy of persimmons (fresh, in gel form, and marinated), then embellished with an elegant salad of radicchio and caramelized clove-infused grapefruit, schmatlz, tarragon, and mirin. Then picutre 6 other dishes of this caliber: enough to make for a memorable evening.

Why go: It's all about the tasting menu, also available in a vegetarian and vegan option. Don't forget to start the evening with a sublime cocktail.

What is it: A splendid waltz of carefully crafted dishes by the chef duo Marc-Olivier Frappier and Jessica Noël, impeccable service where the ambiance doesn't overshadow professionalism, and a wine list bursting with exceptional finds that would make many establishments in Montreal blush. A crispy-yet-melt-in-your-mouth scallop croque, a gnudi-rabiole illusion with chanterelle mushrooms that delights the taste buds, a smoked eel carbonara from Kamouraska, not to mention the parade of vegetable dishes that are as original as they are delicious.

Regardless of what these prodigious chefs are plating, the positive effect of their kitchen pedigree (Joe Beef and Vin Papillon) is clearly evident. It's beautiful to see, and above all, incredibly good.

Why go: To discover what the chefs and sommelier Vanya have in store... It's always a happy surprise.

What is it: Antonin Mousseau-Rivard and Katerine Mousseau turned a lot of heads for two reasons when they boldly embarked on this tasting menu restaurant in early 2015. First, it seemed risqué to put every egg in that basket, with the second being that it worked. Mousseau-Rivard’s been called a prodigy and an artist for developing creations that evoke both comfort and originality, dishes at once familiar while breaking new ground. This is a prime example of where to eat when looking for a mash-up of Nordic stylings with a Québécois palette.

Why go: The full tasting experience which averages at 12 courses, but if you’re wary of palate fatigue, try the à la carte neighbor Le Petit Mousso

What to expect: Toqué! is one of the reasons why Montreal is on North America’s food map. An evening at chef (and culinary giant) Normand Laprise's table means the Holy Grail of refinement, unparalleled technique and flawless service. 

Why go: Ultra-local cuisine refined with perfectly executed French techniques. You will never regret the tasting menu.

What is it: Performative dining experiences in Montreal aren't exactly commonplace, and maybe that's because it's not the style preferred by locals. When it's done right, however, it's wonderful. What better than the precision found in an omakase service, then? The elaborate multi-course, chef-driven meals from Japanese chef Takuya "Tom" Matsuda are a whopping 20 courses with a tea ceremony that is a superb dance that you'll be hard-pressed to find fault in.

Why go: The theatrical omakase experience, just once.

What to expect: A gastronomic experience worthy of the finest restaurants, not only in terms of masterful techniques, cooking, seasoning, the presence of next-level ingredients, 5-star service, and an impressive wine list. You can sense a well-established confident chef delivering performances that border on perfection. A salad of endives, pear, blue cheese, and pecans that isn't revolutionary but leaves a lasting impression. A pâté en croûte, which is unfortunately too rare in Montreal, a creamy risotto where each grain mingles in perfect harmony, always honouring the seasonal ingredients — and the same treatment for fresh pasta. They also serve one of Montreal's best 60-day aged rib-eye steaks, delivered weekly by the butcher shop Le Marchand du Bourg.

Why go: To be treated exceptionally well in an elegant, warm atmosphere. Special occasions are celebrated here.

What is it: Among the pantheon of Montreal chefs who achieved celebrity status stands Antonio Park and his eponymous restaurant. Focusing on Park’s experience under master chefs in Japan in conjunction with his Korean and Argentinian roots, this restaurant’s menu combines elements of all three. That means the sushi here is at the top of its class, alongside Korean classics and choice grillwork. Whether it’s surf or turf, Park excels at anything he and his restaurant delivers.

Why go: This is one of the few places to offer an omakase tasting menu, if not the best sushi

What is it: Eah dishes here speaks volumes about Chef Luca Cianciulli's background in the Toqué! kitchen, but also of his love for Italian products and traditions. A know-how and a rigor in the kitchen are translated as much through incredibly rich and complex sauces on pasta that's always cooked to perfection, as it is in the simplicity of a simple beef carpaccio.

Why go: Montreal's best maccheroni bolognese, followed by a bread-butter-anchovy, maybe some arancini, seasonal vegetables and the carpaccio.

What to expect: Uber-gourmet, masterful dishes with zero restraint that beautifully honor the great French classics. This heralded spot is known for its meat, seafood, and being “extra” (abundance is a word commonly associated with the exceptional experience). No need to mention that the wine list is also next level. 

Why go: Seafood (hello, famous lobster spaghetti), prime rib, and Burgundy snails.

What is it: A gourmet kitchen where seasonal vegetables, locally-raised meats and fish from up the Saint Lawrence are honored and prepared like nowhere else. Picture half a tomato buried in herbs, bathed in smoked beef fat and served hot; a spice-crusted braised leek with an old-fashioned mustard cream and meat juice; a celery root "steak" in a smoked ham and hazelnut butter broth, topped with fish roe. With Mastard, chef-owner Simon Mathys can finally express the full extent of his talent and imagination without barriers. It's beautiful to see, but even more incredible to experience.

Why go: The six-course tasting menu is your true taste the chef's skills, with an essential extra bread service to enjoy what's left in each plate.

What to expect: This restaurant, located in Rosemont, offers a unique gastronomic experience in the city thanks to its exceptional charcoal cuisine. Fire holds no secrets for Chef Marc-André Jetté, who presents dishes that combine originality and refinement, where grilling, caramelization, roasting, smoking, and charring are perfectly mastered. Take a seat at the central bar with a view of the kitchen while sipping on a privately imported wine.

Why go: To delight in refined open-fire cuisine, and indulge in exceptional pasta dishes.

What is it: One of the few bastions of pristine dining experiences in Montreal with its white tablecloths and polished everything, Boullion Bilk is commonly looked to for its flawless executions of modern French fare. Served in a setting that’s minimalist without being too stark, François Nadon and Mélanie Blanchette’s austere operation is valuable for special occasions, if not making a more casual evening feel like one. Break out the check book, because a full service with private import wines here is worth it.

Why go: The lunches here serve a totally different menu at about half the price without skimping on quality

What to expect: Ribbons of celery root roasted and thinly sliced like roast beef; a smoked carrot éclair; seafood served in inventive ways, and of course the famous Burgundy ham. Add a wine list to die for and you have a food-lovers paradise. The dishes are made to be shared, because sharing is caring.

Why go: The Burgundy ham, vegetable-forward dishes and an exceptional wine list.

What is it: Opened in 1995, this restaurant from Olivier de Montigny, sommelier Jonathan Sitaras and chef-owner Marc De Canck delivers all the heights of French cuisine. Located in a fresh address of a white, minimalist interior and private dining mezzanine, there isn’t a single dish that disappoints within these four walls. That extends from late afternoons of simple but no less exquisite pared-down choices to evenings of full wine glasses and plates of duck foie gras or guinea fowl. It’s resplendent French fare at its best.

Why go: Visiting for a tasting menu inspired by what’s freshest, it’s a French must in Montreal

What is it: Unpredictability is the name of the game at Charles-Antoine Crête and Cheryl Johnson’s restaurant, whether it’s the interior décor or what goes on a plate. It didn’t take long after opening in 2015 for this spot to achieve high laudations for the mad science it brought to its food. Free from the trappings of being either conventional or overbearingly experimental, Montréal Plaza strikes the iron hot to find the perfect balance between the two. Stake a claim, order the menu to share for two, and hold on tight.

Why go: To be confused by a restaurant experience in the most endearing ways

What is it: Being in Québec, restaurants often look to their home turf for inspiration. Derek Dammann’s Maison Publique, on the other hand, takes a pan-Canadian approach with its product and ambiance. With a space that looks like an English gastropub and a menu built from generous and comforting dishes, Damann is taking the country’s historic preference for meat and potatoes and elevating it to new and dizzyingly good heights.

Why go: Chowing down on a Welsh rarebit on a cold winter’s night, or just about anything involving seafood that’s fresh from coast to coast to coast

What to expect: By combining rigorous classical training with a fresh youthful air, you get this gem of a restaurant located in the bustling Hochelaga-Maisonneuve neighborhood. Chef David Ollu and his team provide impeccable service and food at a very reasonable price, both at the restaurant and its more modest neighbor, Café Hélico.

Why go: The succession of small plates bursting with flavours and colours on the tasting menu, with an extra serving of challah bread to clean your plates thoroughly.

What is it: There’s no doubt that many restaurants in Montreal pride themselves on having menus that move with the seasons, but few adhere to that policy as strictly as chef John Winter Russell and his restaurant Candide. Locally-sourced, the menu shifts every month and is commonly regarded as a premier destination for market-driven cuisine. These elements, served as a tasting menu priced at $55 for four courses, make for a classy package when considering the precise service provided in this former rectory and Sunday school.

Why go: With its menus’ seasonal bent, the best time to visit is in the summer when choice crops are available

What to expect: Tuck Shop is the classic story of young chefs and entrepreneurs who put Saint-Henri on the map. Their mission to create an honest restaurant with a seasonal menu in 2010 has since garnered a devoted and ever-growing clientele. Chef-forager Théo pays tribute to the forest, which he knows particularly well, as well as the sea, with constant arrivals of crab, lobster, and Gaspé halibut throughout the year. With Jonathan Metcalfe overseeing the dining room, you're in for an unforgettable evening.

Why go: Indulge in the perfect steak-frites, enjoy the freshest seafood possible, and savour mushroom dishes that will delight all funghi enthusiasts.

What is it: Brother Ari and Pablo Schor turned a lot of heads when they took on this small corner restaurant to write a lovesong to their Argentinian roots with local seasonal Quebec ingredients—a mandate chef Ari got from his time stoking the fires at Liverpool House, no doubt. You can't pigeonhole this place as a strictly Argentinian restaurant, however, no matter how good the empanadas are. Italian and Spanish get thrown in here and there on the menu in fulfilling ways alongside choice glasses of natural wines.

Why go: For the intimacy of both service and the menu, it's best to ask the server to take your for a ride and let the kitchen do its thing.

What to expect: Chef-owner Fuad Alnirabie has won the hearts of his loyal followers with his Middle Eastern restaurant, a true love letter dotted with pistachios, sumac, pomegranate, and Aleppo peppers. A lavish feast here can be costly, but nothing soothes more than a refreshing glass of arak on a full stomach.

Why go: Experience a Syrian feast that will take you on an unforgettable journey.

What to expect: There are always restaurants competing to be the new things on the Montreal dining scene, but other restaurants, like Le Club Chasse et Pêche, prove that expertise eventually prevails. The founders, Chef Claude Pelletier and Maître d'Hôtel Hubert Marsolais, quickly gained a solid reputation for their excellent service, food, and drinks. Located in the historic Château de Ramezay in Old Montreal, the ambiance of this space exudes the best of Montreal's tables.

Why go: Experience the atmosphere of a private club—without actually being one—while savouring dishes like veal sweetbreads and the famous foie gras risotto.

What to expect: Slightly deviating from the high-end restaurant ecosystem, Renée Deschenes, Louie Deligianis, and Blake Hickerson have created a genuine tribute to the classic bistro, and the results are astounding. The name itself, "À La Bonne Franquette," is revealing, meaning "in an informal and relaxed manner" and explains the sharp contrast to white tablecloth establishments. The food and drinks are presented honestly, while carrying all the accumulated expertise. While the term "simple food" is often used here, it takes on a new meaning that deserves to be discovered.

Why go: Indulge in gourmet classics, honest and sometimes reinvented. Try one of the best beef onglets topped with a compound herb butter, and don't miss the desserts by pastry chef Olive Park.

What is it: Chef Sophie Tabet's kitchen celebrates international flavors with French techniques, cooking and executions that reveal much about the experience and maturity of her tenure acqquired from stints at L'Antrance in Paris and Dal Pascatore in Italy, two great three-starred Michelin restaurants. The service is as attentive as it is professional, without distancing itself from the pleasure and friendliness aspects.

Why go: The œuf parfait with seasonal fillings, lobster ravioli, sweetbreads; we could just read off the menu, but we think you get the picture.

What to expect: The chef who held the reins at Le Mousso for several years saw the pandemic as an opportunity to open his own establishment. Massimo Piedimonte, crowned young chef to watch by Canada's Best 100 Restaurants in 2019, has a strong personality that is admirably reflected in his cuisine. Here, a sauce is not just a sauce—nothing is taken lightly. Proteins often undergo 2, 3, sometimes 4 cooking techniques before landing on the plate. The sauces, purees, and reductions shine with their complexity, encompassing multiple stages and fermentations. And one can get carried away by the dance with wine pairings.

Why go: For creations that are increasingly impactful from one plate to another—sometimes even disorienting, but always enjoyable. 

What is it: Supergroups in the dining world have gained their fair share of traction in the last half-decade, but we guarantee that few compare to this one: Joe Beef and Maison Publique, two eminently famous restaurants, teamed up to create this food hall-style eatery that serves breakfast, lunch and dinner with the all the skill and deliciousness that makes you swoon at the OG addresses. If you're the sort who gives ho-humming flak to soups, salads and sandwiches, our money's on that changing once you chow down here.

Why go: To experience what it's like to get invited into a chef's home kitchen and have them make you a life-changing sandwich

What is it: Chefs Hakim Rahal and Pablo Rojas took a hit during the pandemic when the "first" Provisions had to close, but since they turned their full attention to their wine-forward spot, it's all been gravy. With even closer access to their own butchery operations, this place is singlehandedly making the steakhouse cool again (though they'll never admit it), combining it with casual-yet-refined service and décor hammered tin and counter eating found in Montreal's hippest establishments.

Why go: Good for both long, wine-fuelled nights with steaks and oysters as well as grand-and-go sandwiches during the day

What is it: Not to knock the rich traditional offerings of Little Italy, but when it comes to where to try the best pasta in town, it’s Ryan Gray and Emma Cardarelli’s ode to South Italy Nora Gray. An intimate restaurant and bar since opening in 2011, a careful eye is paid just as much to the menu as it is to cocktails both classic and playful and a wine list that’s longer than your arm.

Why go: For the modern Italian experience that excels in all, from antipasti until dolci

What to expect: In this restaurant in Hochelaga-Maisonneuve, you can easily sense the youthful energy; a vibrant ambition to break the norms with the decor and on the plates. The distinct experiences of the chefs (bar Le Royal, Le Chien Fumant, Au Pied de Cochon) stand out in their own way, with a menu that flirts with audacity and eccentricity, and is immensely appealing.

Why go: To drink well, eat well, and kick up your heels a little

What to expect: Opened in 2015 by the renowned restaurateur duo Dyan Solomon and Éric Girard — to whom we owe the institution Olive et Gourmando which continues to shine a spotlight on Montreal internationally — Foxy offers an exquisite experience enhanced by wood-fired cooking in a comfortable and warm atmosphere. It's not just the carefully selected ingredients in the kitchen that stand out for their quality and sourcing: the cocktails are equally exceptional.

Why go: For the charcoal feta, the light and slightly charred flatbread, the vegetables that showcase the impeccable mastery of cooking with charcoal... And don't forget about the catch of the day.

What is it: Another stellar restaurant from chef Claude Pelletier, Le Serpent comes out swinging with an Italian bent to its menu. From its raw and cooked appetizers to a heavy emphasis on pastas, risottos, surf and turf. Quite possibly the inspiration behind the more informal—and no less delicious—Il Miglio pasta bar located uptown, Le Serpent delivers one wow after another with impressive in-house ingredients. The beautiful interior here’s a definite plus to boot.

Why go: Another prime example of one of the city’s hottest restaurant groups, plus desserts from pastry chef Masami Waki

What is it: Come for the service, stay for the insanity. Chuck Hughes’ eatery is known for being one of the more raucous experiences to be had in Old Montreal, a jackknife turn away from the ambiance of most in that area. Anyone will tell you it gets busy at Garde Manger, and with good reason. The towers of fresh seafood, familiar dishes like the octopus and McChuck croquettes and fish of the day make this a briny gem where good times are regular.

Why go: For the loud, crazy party experience a restaurant can be with extravagance

What to expect: Located in the heart of downtown, Jatoba  shines with its consistency, delivering Asian-inspired dishes that are simply outstanding. Chef Olivier Vigneault is at the top of his game, and it's a sight to behold. One should not be intimidated by the menu featuring nearly 50 items, but rather choose with a free conscience: everything here is delicious. From the essential kohlrabi salad with lobster and truffle, to the beef "egg roll" with foie gras as starters, and the cod, wagyu beef, or lightly breaded lobster stir-fried in the wok, allow the chef to showcase his mastery through his expertly sliced sashimi platter.

Why go: Romantic dinners are just as fitting as festive evenings with friends here. You are guaranteed to eat extremely well in a trendy atmosphere.

What is it: Featuring a concise, thoughtful and intelligent menu, where vegetables rub shoulders with fresh homemade pasta and natural wines, Knuckles is a a warm atmosphere built out of an old dépanneur that's conducive to sharing and, well, never wanting to leave. Their plump panzerotti with cheese and tomato sauce is a must and will set the table for the rest of the meal. Every visit is the perfect preamble to great food and great drinks.

Why go: Leaving your evening in the hands of the team will be the best way to get a taste of the menu; just let them take the wheel and see what happens.

What is it: There’s undoubtedly a lot of excellent traditional Japanese food to be had in Montreal. That means there’s a solid bevy of sushi and ramen, but few took the techniques of Japanese cuisine to new places until the owners behind Otto Yakitori opened up this place. Chef Hiroshi Kitano takes the techniques and flavours he knows best and applies in a bistro concept that creates entirely new dishes totally unique to the city. Where most lean towards fusing Japanese to their own cuisine, this restaurant instead takes food found in French and Italian restaurants and twists it.

Why go: The most unique Japanese address in town.

What is it: This here is the perfect example of a restaurant that lets the ingredients speak for themselves, from the vegetable right down to the meat. The maturity of internationally renowned chef Normand Laprise can be seen in the selection and quality of the products here, and in the respect shown in their preparation. They are cooked simply, with precision and above all with deep knowledhe, which makes this table our top pick amongst all of the Toqué group.

Why go: An à la carte menu trumps the tasting menu here, but be sure to stack your visit with an appetizer, meat, fish or seafood dish, and some seasonal vegetables when eating here (not necessarily in that order).

What to expect: It's true that Bouillon Bilk's little brother operates not far from its sibling's impeccable gastronomic table... But Cadet expressses itself in a more relaxed, public-friendly, and informal style, where small plates abound on the tables and glasses are emptied as quickly as the plates. The menu features classic dishes that have been there since day one (broccoli späetzle with pistachio and labneh, squid with cauliflower, Asian pear, and chili beurre blanc, beef tartare), along with several seasonal, vegetable-forward creations.

Why go: It's a no-brainer, where you can indulge in high-end cuisine in a casual setting.

What to expect: This Thai restaurant, created by Jesse Grasso and Jesse Mulder, is a slightly more "grown-up" version of its big brother Pumpui, the casual counter in Little Italy. Here, natural wine helps balance the spicy yet incredibly well-executed dishes. Local mushroom salad Hed nam tok with sticky rice, whole fried fish or half-sour-sweet chicken with tamarind, minced duck laab, and aromatic curries will easily fill the table. To fully enjoy the experience, it's best to go with friends.

Why go: To enjoy Thai cuisine that takes you on a journey without taking any shortcuts (while enjoying the trendiest drinks in town).

What is it: A fine traditional Italian spot that's as delicate as it is refined and gourmet. At the top of her game, chef Graziella is not afraid to take regional dishes from Italy that are less familiar to us and give them a masterful reinterpretation. Considering both the exceptional quality of the menu and the consistently courteous and professional service, all the ingredients are here for recipe that results in a memorable evening.

Why go: Once that in season, the lobster pasta is wonderful, and if you see the osso buco, take it.

What to expect: We couldn't expect anything less from this gem located in the southwest of the city. Even before being named the 3rd best new restaurant in Canada by EnRoute magazine in 2020, Elena was already drawing crowds. Headed by Marley Sniatowsky, Ryan Gray, and Emma Cardarelli (Nora Gray, Gia) and executed with excellence by Janice Tiefenbach, this is where you can savour one of the best wood-fired pizzas in town. But while the pizza takes the spotlight, it's worth remembering that the pasta dishes and vegetable plates are equally phenomenal.

Why go: Their Neapolitan pizza alone is worth it, but... it would be a shame to miss out on the kale caesar salad, homemade pasta, and a good bottle from a small Italian winery.

What is it: Much loved by its neighbours, the Tavern on the Square is a Westmount institution for a lot of reasons. While the latest and trendiest spots in town are worthwhile, it’s classic like Tavern on the Square that give them a run for their money. There’s a comfort of being close to the city’s core, the developed dishes of chef Stephen Leslie, and service is regularly impeccable. Locals might have originally got a bit half-cocked over its renovation in a few years back, thinking it might have changed, but it was all for the better

Why go: A more low-key dining experience, you come here to relax more than to party

What is it: Being one of the more diverse cities in the world for its range of cuisines, Montreal’s got good representation in nearly every category, and the offerings of Le Virunga has got its pan-African bases covered. With its melding of chef Maria de Frias’ experience travelling through the sub-Saharan part of the continent, superbly inspired dishes come out of the kitchen like nut-crusted fish filet, veal shoulder and oxtail.  There’s few restaurants like it. 

Why go: The beauty of its chef’s penchant for mixing and matching culinary influences means no visit will be like the next

What is it: Before Les Street Monkeys came along, Cambodian food didn’t have much of a presence in Montreal. Chef Tota Oung changed that by bringing in this hotspot fashioned after an alleyway in Phnom Penh. The full flavour profile is there, each dish brimming in notes of lemongrass, galangal, garlic and ginger with as much spice as you like. There’s no shortage of eye-popping dishes straight from the homeland, from fried papaya salad to amok fish.

Why go: A wasabi shrimp ceviche and stuffed chicken wings, paired with a sweet-sour cocktail, are more than enough to convert you

What is it: For some of the best sushi in the city, look to chef Junichi Ikematsu’s pseudo-eponymous spot. And yet, while all manner of sushi, maki and sashimi are of a best-in-class quality, so too are the zenzai entrées that play with flavours beyond the traditional. No matter the choice off the menu, every morsel of seafood is treated with an expert hand and edge of a knife.

Why go: This is as real of a deal as it can get for the best sushi in Montreal

What is it: In a restaurant that runs so sleek it feels like a high-end dining club, Tiradito is the spot which put Japanese-Peruvian Nikkei cuisine on the map in Montreal. In a high-ceilinged space where diners sit at one long winding bar, they’ll find Chef Marcel Larrea’s creations are more than true to that diasporic cuisine, combining the finesse of Japanese cuisine with traditional flavours of Peruvian dishes. Everything on the menu’s worth a bite, from anticucho and frito plates to diabolically good cocktails.

Why go: Among its many visit-worthy qualities, it’s got the best ceviches and pisco sours in town hands down

What is it: When looking to savour the elegance and simplicity of Spanish cuisine, this is the best place to do so right now. The menu evolves with the seasons and honours the Spanish classics—croquetas, tortillas, bomba—as well as the Quebec products featured in the tapas section, as well as the accompanying fish and seafood options alongside a top tier paella.

Why go: They've got a line on the best Iberian ham in town, but don't skip on the pan con tomate and a round of classic Barcelonian tapas.

What is it: Originally opened in 1982 under the name Fung Lam, Dobe & Andy is a diner-style establishment that was the first in the city to serve Hong Kong-style barbecue (best taken with rice and their savory minced mix of ginger, garlic and scallion on top). Now run by brothers Eric and Edmund Ku, they've turned the spot into a Chinatown destination that merits repeat visits for all kinds of Chinese classics alonsgide just having fun by making a Chinese takes on Nashville hot chicken, for example.

Why go: For a place that combines classic takes with ingenuity in Chinatown, if not for the best Hong Kong-style BBQ in town.

What is it: The Foodlab is centered around a very regional and eco-responsible style of cuisine that's illustrated through small dishes made with simplicity. It's simple, but far from elementary: Summer or winter, the menu gives place to vegetables—fresh, grilled, roasted or fermented—by young and talented chefs like Virginie Picard, who was sous-chef to Timothé Vielajus before taking over. Organic wine selections cement our certainty in selecting this spot, which is served by a passionate staff in an inspiring space.

Why go: Two, four or six people can order the entire menu, while being guided by the sommelier team.

What to expect: With just months under its belt, Le Molière Par Mousso promises the best is yet to come. Located just steps from the Théâtre Saint-Denis, this addition to the Quartier Latin is a delight. Chef Antonin Mousso returns to his first love—classic French cuisine—and it's delightful. The menu pays tribute to dishes that are hard to come by: scallops, Provençal-style tomato, Bellevue-style Arctic char, sorrel salmon, rabbit kidneys in vol-au-vent, veal liver à la grenobloise... The sauces and juices are more than mastered; they are sublime. And the service matches the execution.

Why go there: Rediscover the great classics of French cuisine in a bustling environment that makes you feel like you're in the heart of Paris.