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Hôtel Herman re-defines hip, both in atmosphere and food quality. First the interior: pine plank floors, industrial fixtures, and exposed brick could add up to retro-chic blah, yet the U-shaped, beaming white bar anchors the establishment and transforms the place to impeccably cool. And the food: on paper it’s spare, terroir (meaning locally sourced), and predictably Québécois (“Duck from the Goulu farm, sweet onions, black chanterelles”), but one bite in and, wow, a new genre emerges. Plates range from small to mid-size and you’ll want to order at least two per person. The restaurant is intense about cocktails, too, down to the glassware. The one thing this hôtel doesn’t have is a room for rent. Well, they’ll need to get rid of you somehow. Reservations recommended.