Frommer's Review
Au Pied de Cochon [STST] QUEBECOIS -- Packed to the walls 6 nights a week, this Plateau restaurant has become something of a cult, and we're all for it. Though it looks like another of the amiable-but-mediocre storefront restos that line most streets in the neighborhood, famed chef Normand Laprise of Toqué! and American chef Anthony Bourdain both love the place. As the name -- "The Pig's Foot" -- suggests, this is all about slabs of meat, especially pork. "The Big Happy Pig's Chop," weighing in at more than a pound, is emblematic. Meats are roasted to a falling-off-the-bone turn in the brick oven surviving from a previous pizza joint. Most dishes have only four or five easily identifiable ingredients, in balanced proportions. Chef Martin Picard does get clever with one pervasive product: foie gras. It comes in nearly a dozen combinations, including stuffed into a ham hock, with poutine, and in a goofy creation called "Duck in a Can" which does, indeed, come to the table with a can opener. When you feel like you another bite will send you into a cholesterol-induced coma, sugar pie is the only fitting finish.
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