Nestled in Griffintown, this chic bistro specializes in charcoal-grilled seafood and wood-fired steaks, served with a side of modern flair and impeccable service.
"Head to this Griffintown gem this New Year’s Eve to enjoy its seasonal, locally-sourced fare (the farms are credited on the menu) all served family style in a chic bistro environment. Specific to NYE, there will be a 5:30 p.m. seating with a four-course tasting menu and an 8:45 p.m. seating with a seven-course tasting menu. For all the details and to book, visit Resy." - Erinn Blicher
"For 20 years, Olive et Gourmando has been one of the city's favorite cafés, a popular place for pastries, sandwiches, and salads in the city's historic heart. Diners in search of a larger menu, or even dinner, however, have long been frustrated by the fact that Olive et Gourmando closes at 5 p.m. The 2015 opening of Foxy, from the same owners, in the newly trendy Griffintown neighborhood was thus highly anticipated. It turned out to be worth the wait. Foxy shares the same approach as its older sibling, focusing on fresh ingredients prepared simply so that their flavors shine, but here many of them are grilled over charcoal or roasted in the wood oven. Flatbreads topped with roasted or grilled vegetables and the grilled steak and fish dishes are must-orders. While Olive et Gourmando serves only breakfast and lunch, Foxy opens at 5:30 p.m. daily and serves dinner."
"When your cooking reputation hinges on the subtle, smoky flavours of a wood-burning grill and oven, what do you do for takeout? You add flame-kissed pita to your house-made feta with smoky red-pepper muhammara. And you carefully package wood-fired hanger steak with toasted flatbread with local ’nduja sausage, kale and anchovy."
"With a gorgeous gilded logo on the front window, this Griffintown spot is unmissable. An omnipresent smell of smoke lingers in the air at Foxy, which makes sense given the kitchen's focus: wood-fire cooking. For appetizers share the smoked eggplant purée with homemade feta, which is topped with pomegranate seeds, cucumber, and pistachios and served with fresh pita. The rib steak is also a winner; beautifully cooked, charred on the outside, bloody and tender inside, it's easily among the best in the city. The flatbread is also hugely popular here—envision a classy pizza topped with oyster mushrooms and cacio di bosco cheese." - Todd Plummer, Isa Tousignant
