Moishes has been a Montréal institution since 1938, and after a brief hiatus, the legendary steakhouse has returned—this time to Square-Victoria. Originally a modest Plateau sandwich shop founded by Romanian immigrant Moishe Lighter, it evolved into an upscale destination under his son Lenny, cementing its reputation for dry-aged prime rib, USDA Prime beef, and Eastern European-inspired sides.

Now under Groupe Grandio, the revived Moishes balances nostalgia with reinvention. The new space nods to its past—original chandeliers, butcher’s scales in the open kitchen—while incorporating city-inspired murals and a sleek, modern aesthetic. Signature dishes remain, from house coleslaw and dill pickles to perfectly grilled ribeyes, but the menu expands to include seasonal seafood and vegetarian options. With over 200 seats, a lavish bar, and design elements celebrating Montréal’s cultural icons, Moishes continues its 85-year legacy with a fresh perspective, proving that some classics only get better with time.

Gibbys is a Montreal dining icon, steeped in history and housed in a stunning 200-year-old stone building in Old Montreal. With fireplaces, dim lighting, and original wooden beams, the ambiance is irresistibly old-world, offering a warm, elegant setting that transports guests back in time. Known for its high-quality seafood and prime cuts of expertly aged steaks, Gibbys serves up a classic, hearty menu designed for indulgence, accompanied by a meticulously curated wine list.

Upon arrival, diners are treated to freshly baked bread, dill pickles, and crumbled bacon, setting the tone for an experience that celebrates fine food and timeless charm. Signature dishes range from chilled oysters and broiled steaks to the famed Monte Carlo potatoes, and each main course includes a refreshing lemon sorbet and a choice of sides. The attentive staff ensures that every detail of the meal is exceptional, from perfect wine pairings to impeccable service.

Consider this the next-gen steakhouse of Montreal: With its in-house butchery, it’s an address in Outremont that flips the porterhouse-and-martinis formula on its head in the best of ways.

At its core, Provisions is a butcher shop with a sharp focus on quality and tradition, bringing a touch of nostalgia to every bite. This is where you’ll find sandwiches and burgers built from the ground up—starting with hyper-local, pasture-raised meats processed in-house. The challah bread, hand-cut brisket, and signature house-made sausages make their offerings anything but typical.

Known for its standout burgers, Provisions takes the smashburger approach, ensuring a caramelized crust on the outside and juicy perfection inside. The sandwiches—brisket, Cubano, turkey, or even halloumi—strike a balance between satisfying simplicity and thoughtfulness. It’s food that’s as good as it is honest.

When you step into the Golden Square Mile’s Le Pois Penché, it’s as if you’ve stumbled into a classic Parisian brasserie. Sure, the brunch is legendary—where red velvet chairs and black-and-white checkered floors set the stage for classics like ham and Gruyère omelette and mascarpone-laden French toast—but don’t be fooled into thinking this place is a one-trick pony.

The dinner menu is also where the brasserie shines with the familiar comfort of French favourites. Think steak frites, rich duck confit, and indulgent. And for seafood lovers, there’s the fresh seafood platter—a towering tribute to all things oceanic.

It’s more than a place to grab brunch or dinner—it’s a space to unwind, whether at the polished bar with a perfectly crafted cocktail, on the cozy summer terrace with a glass of wine, or in the elegant private wine cellar, which feels like a tucked-away escape for special events.

Mucca stakes its claim in Little Italy with a reverence for beef and a dedication to Northern Italian cooking. Chef-owner Pasquale Martone, alongside Karine Massicotte, sources grass-fed cattle from small farms in Québec, dry-aging the cuts in-house for depth and complexity. The menu is tight and focused—antipasti, primi, and secondi—with organic lamb, rabbit, and coquelet joining the beef-heavy lineup. Handmade pastas, a separate gluten-free prep station, and vegetable-forward plates ensure that not everything revolves around meat. The wine list leans Northern Italian, covering Piemonte, Liguria, and Toscana, with bottles hovering in the $40-$60 range. Inside, it’s a crisp black-and-white dining room accented with emerald green, a long bar, and a glassed-in dry-aging room.

A pillar of Montréal’s steakhouse tradition for over six decades, Rib N Reef is a masterclass in old-school indulgence. The menu revolves around dry-aged USDA Prime Midwestern beef, carefully aged on-site using both wet and dry-aging methods for maximum depth of flavour. Steaks are hand-cut and grilled over an open charcoal pit, a nod to the kind of precise, high-heat cooking that defines a top-tier chophouse. Beyond the beef, the experience leans into spectacle—valet service, tableside flambés, and a fully stocked cigar lounge set the tone.

In the summer, the rooftop terrasse offers an open-air alternative, while the wine cellar below provides a more intimate setting. The leather-backed booths, extensive wine list, and unwavering attention to detail cement this spot’s place as a destination for those who take their steaks, and their rituals, seriously.

In Montreal’s Little Italy, Restaurant Gus brings a warm, relaxed, and deeply satisfying dining experience that has kept locals returning since 2014. Chef-owner David Angus Ferguson, previously of Le Jolifou, combines hearty portions with robust flavours in a casual bistro setting. The menu, designed with seasonal changes and some untouchable Gus classics, offers favourites like made-to-order Caesar salad, foie gras nachos, rich flank steak, and a decadent surf-and-turf for two.

The small 26-seat restaurant exudes a friendly atmosphere with its open kitchen and deep red decor. Ferguson’s style emphasizes honest cooking—simple yet refined plates that pair perfectly with a carefully curated wine list. For dessert, expect comforting homemade treats like gluten-free blueberry cheesecake or French toast with house-made caramel. A true neighbourhood gem, Gus is about good food, great company, and a personal touch that reflects the chef’s love for his craft and community.

A Westmount Square institution blends together the very best of French bistro fare, Italian trattorias and steakhouses into one solid offering that can upscale any night out on the town.

Located near the airport, it’s a place that takes its beef as seriously as its ambiance: 40 Westt’s in-house butcher shop is on full display, showcasing cuts of corn-fed Ontario beef dry-aged for 28 to 32 days—a process that guarantees every bite earns its keep. If you’re more surf than turf, the raw bar serves up oysters that could rival the ocean itself.

The dining room hums with live jazz, while martinis flow as easily as the conversation. Whether you’re here for a porterhouse after touchdown, a tomahawk before takeoff, or just a perfectly seared filet, 40 Westt is as much about the theatre of dining as the food itself. Oh, and save room for dessert.

Reuben’s Deli & Steakhouse has been a downtown Montreal fixture for over four decades, holding its ground in a city that takes smoked meat seriously. Family-run from the start, the restaurant is now helmed by the late founder’s sons, who continue its tradition of hand-carved smoked meat sandwiches and aged steaks. The menu is expansive—piled-high deli sandwiches, ribeye steaks, burgers, pasta, and even breakfast—catering to a mix of locals, business diners, and tourists refueling between shopping and sightseeing. Unlike the classic casse-croûtes, Reuben’s brings a steakhouse polish to the genre, offering a full bar and a dining room styled with Art Deco touches and jazz-era nostalgia.

A fixture in Old Montréal for over three decades, Vieux-Port Steakhouse is known for its AAA-certified Canadian beef, aged for a minimum of 30 days and grilled to order. Housed in a century-old building on Saint-Paul Street, the restaurant leans into its historic setting with exposed stone walls, hardwood floors, and fireplaces that give the space a timeless warmth. Service is polished yet unpretentious, catering to both regulars and visitors looking for a classic steakhouse experience. In warmer months, the courtyard terrasse offers a secluded spot for dining, framed by ivy-covered walls and seasonal greenery. With multiple banquet rooms and a capacity of up to 1,000 guests, Vieux-Port Steakhouse is a formidable presence and essential stop for anyone looking for a good local steakhouse experience.

Mignon Steak is a love letter to the now-closed L’Entrecôte Saint-Jean, reimagined for a new era. Restaurateur Thomas Vernis channels his nostalgia into a focused, no-frills concept: AAA Angus steak, crispy frites, and a house-made secret sauce, served with a simple lineup of seasonal starters and desserts. The table d’hôte keeps things straightforward—salad or soup to start, steak-frites as the main event, and a rotating dessert to finish. The wine list leans organic and natural, while the cocktail program is a martini lover’s dream, offering multiple takes on the classic.

Designed by Amlyne Phillips, the 30-seat space in Little Burgundy feels like a retro Parisian bistro, warm and intimate. It’s a sharp departure from the sprawling steakhouse model, proving that sometimes, all you need is a perfect cut of beef, a well-mixed drink, and a seat at the bar.

Grinder has been a Griffintown mainstay since 2012, where premium cuts of meat meet an atmosphere that leans industrial-luxe. Designed by Zébulon Perron, the space balances vintage textures with modern touches, creating a maze of dining rooms that feel both intimate and immersive. The kitchen focuses on high-quality meats, both raw and cooked, with a menu spanning from classic filet mignon to lesser-seen cuts like onglet and chateaubriand. Grinder’s in-house butcher shop ensures top-tier sourcing, while the raw bar adds a seafood counterpoint to the carnivorous spread. The wine list is equally serious, designed to match the depth of flavour coming off the grill. With a crowd that skews stylish and a terrasse that holds its own in the summer, Grinder is about making an event out of dining.

Méchant Boeuf balances dry-aged beef with a raw bar and a solid cocktail lineup. Housed in the ground floor of Hotel Nelligan, the restaurant doesn’t lean into the hushed reverence of a classic chophouse—expect a soundtrack of 90s anthems, a well-attended 5 à 7, and a crowd that sticks around long after the plates are cleared. The kitchen specializes in prime butcher cuts, aged for up to 60 days for deep flavour and tenderness, alongside seafood dishes and burgers that hold their own.

Brunch leans hearty, with steak and eggs that cater to those slow Sunday mornings in need of serious fuel. Whether for a perfectly cooked ribeye or a round of drinks after work, Méchant Boeuf is the kind of place that reminds you that a great steakhouse doesn’t have to take itself too seriously.

Firegrill keeps things classic—perfectly aged steaks, mesquite-smoked ribs, and a menu built for comfort. For over two decades, this family-run operation has been a go-to for those craving a proper cut of beef, with USDA Choice Black Angus steaks aged 28 days for optimal tenderness. The New York strip, filet mignon, and rib steak are Firegrill staples, grilled over an open flame and served alongside a lineup of hearty sides. Ribs, coated in a rich barbecue glaze, are another favourite, often paired with jumbo shrimp. The atmosphere leans more polished than rowdy, making it just as fit for a pre-game dinner near the Bell Centre as it is for a quiet, unpretentious steakhouse experience.

Set inside the sleek William Gray Hotel, Maggie Oakes brings a refined approach to the steakhouse format, balancing dry-aged meats with a strong raw bar and a terrasse overlooking Place Jacques-Cartier. The kitchen works with seasonal ingredients and local producers, with a menu that moves from bone-in striploins and T-bones aged for a minimum of 35 days to crudos and house-made pastas. The dining room blends polished marble, brass accents, and a glass-walled dry-aging cooler, while a living herb wall adds a fresh touch—both visually and on the plate. Whether it’s a business lunch, an after-work cocktail, or a dinner that lingers into the evening, Maggie Oakes shows how an upscale grillhouse can still feel contemporary and approachable in more than one way.

Vargas brings an unconventional spin to the classic steakhouse, pairing dry-aged Angus beef with a full sushi menu in a polished downtown setting near the Fairmont The Queen Elizabeth Hotel and Place Ville-Marie. That’s made it a favourite among business diners and those looking to elevate a night out.

The menu runs the spectrum from ribeyes and porterhouses to sashimi and specialty rolls, with the VIP Vargas platter—an indulgent spread of grilled Angus beef satays, shrimp gyoza, calamari, and seafood—designed for sharing. The white-tablecloth ambiance leans upscale, matched by a deep wine list and a cocktail selection fit for a long dinner.

Sel Noir approaches the chophouse tradition with an elevated, almost theatrical sense of dining. Opened in late 2023, the restaurant leans into premium cuts—think dry-aged tomahawks and Wagyu striploins—paired with a sharp selection of seafood, from black salt-cured salmon to a towering shellfish platter.

The menu doesn’t skimp on indulgence, offering decadent sides like truffle parmesan fries and gratinéed mashed potatoes. The space itself is moody and intimate, with a refined cocktail program that matches the precision of the dishes. While the price point sits on the higher end, the attention to detail—from the plating to the service—aims to justify it.