Barbecue in Montreal usually means smoked meat, not smoked brisket—but John Lattuca is trying to change that. A world champion pitmaster with titles from Jack Daniel’s and the World Food Championships, Lattuca opened his Old Port restaurant with one goal: bring Texas-style, wood-fired barbecue to a city that didn’t know it needed it. His approach is purist. No sauces on the table, no reheats, and no gimmicks—just brisket, ribs, and pulled pork cooked low and slow in limited daily batches. When it’s gone, the doors close. That obsessive commitment to quality means everything is served at peak tenderness, straight off the fire. The space is small (just 45 seats), but the flavour is big. Even locals used to dry brisket or deli-style cuts end up converts. With a growing base of barbecue diehards and curious tourists, Lattuca’s blend of smoke science and stubborn authenticity is slowly carving out a niche of its own.
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