Leméac

"Whether you’re in the mood for pot-au-feu, tartare, or perhaps a glass or two of natural wine, French bistro Leméac has something for everyone. Even better, the winterized terrasse, perched comfortably on the corner of Laurier West and Durocher, makes for a cozy spot to waste away a winter evening." - Erinn Blicher, Kaitlyn McInnis

"For 20 years, Leméac has been a stalwart in the posh Outremont neighborhood. In the early days, the restaurant was a see-and-be-seen type of place, but it has since blossomed into an elegant French bistro for all occasions. Open from lunch until midnight—and for brunch on weekends—it's an ideal place to stop while exploring Avenue Laurier. And in a city where restaurants change their menus based on trends, seasonality, and the winds, Leméac has boldly kept its more or less the same for two decades. The beef tartare is a textbook example of French cooking, as are the boudin and the escargots." - Todd Plummer, Isa Tousignant

"No list of Montreal French restaurants would be complete without Richard Bastien’s Outremont locale, priding itself on the down-to-earth, metropolitan choices like steak frites and crab cakes in addition to escargot ragout. All that, and they offer a particularly affordable late-night menu for guests that arrive after 10 pm." - JP Karwacki, Holly Tousignant

"Français to a fault The crowd Well-heeled Outremont residents The drinks Exclusive (and pricey) wines The food Le bistro The service Part of the charm" - Todd Plummer

"The jury is still out on whether Leméac is best known for its lunch service, its late-night after-10 p.m. menu (appetizer and main for $28), or its spectacular brunches that earned the restaurant celebrity-like status on its social media. The regular menu focuses heavily on classics like beef tartare with matchstick potatoes, duck leg confit, mussels and fries, and Cornish hen, while brunch attracts drooling diners with its Norwegian plate, made up of salmon gravlax, Nordic shrimp caraway bread and cucumber salad, or the crowd favourite, poached eggs, smoked salmon and Spanish caviar on blinis." - Daniel Bromberg