Au Pied de Cochon

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.

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.

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