Au Pied de Cochon

Packed to the walls 6 nights per week, this Plateau restaurant has become something of a cult favorite, and we've drunk the Kool-Aid, too. 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 -- which means "the pig's foot" -- suggests, the menu here is mostly about slabs of meat, especially pork. The PDC's Cut, weighing in at more than a pound, is emblematic. Meats are roasted to the point of falling off the bone in the brick oven, which survives from a previous pizza joint that occupied this space. There's a grand selection of seafood, from oysters to lobster to softshell crab, and chef Martin Picard gets particularly clever with one pervasive product: foie gras. It comes in 10 combinations, including as a tart, 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 another bite will send you into a cholesterol-induced coma, sugar pie is the only fitting finish.

Note: This information was accurate when it was published, but can change without notice. Please be sure to confirm all rates and details directly with the companies in question before planning your trip.

Back to Top