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A former post office in Place Saint-Henri (the restaurant’s name references the local postal code) now delivers the precise cooking of chef Dany Bolduc in a slick, open space. Quebec snow crab pops with the addition of grapefruit, daikon and a purée of shishito peppers – the sharpness of the plating is among the best you’ll encounter in the city. The Old World wine list includes such palate-pleasing pours as riesling from the Saar, xarello from Penedès and pinot noir from Alsace.

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