Travel Blog

7 Apr

Montreal’s Best Steaks


    Posted by on April 4, 2013

    From the time my gums itched and my teeth came in, I was bred to be a carnivore. It goes without saying that my taste for meat is quite discriminating, so I’ve compiled a list of some of my favourite Montreal steakhouse options for us meat-lovers to cut our teeth on….

    There is no talking about steakhouses in Montreal without mentioning downtown’s La Queue de Cheval. One of, if not the, most prestigious fine dining spots in Montreal, “The Q” is on par with the caliber of any of New York’s swankiest steakhouses.

    Featuring signature cuts of in-house dried aged USDA PRIME steaks, La Queue de Cheval also proudly serves Australian Wagyu beef famous for its marbling and luscious fat content. Nothing this amazing comes chea, but in the end you absolutely get what you pay for and for the experience you’ll get at The Q (dining room, whiskey bar or cigar lounge) is worth every penny. La Queue de Cheval, 1234 De La Montagne (514) 390-0091

    A Montreal institution known for their reputation of menu quality is Moishe’s Steakhouse. Located on Saint-Laurent, this local hot spot recently celebrated its 75thanniversary. Voted by Forbes Magazine as one of the top 10 steakhouses in the world, Moishe’s old world charm and rich heritage shines through their dishes and service. From their Kobe beef burger or signature bone-in filet mignon, Moishe’s steakhouse offers not only classic cuts of meat charcoal broiled to perfection, but also offer some of them on a late night menu (after 9pm) which sees these mains paired with an appetizer and coffee or tea for a preferred price of $25. Moishe’s Steakhouse, 3961 St-Laurent, (514) 845-3509

    The newest player in the Montreal steak scene is L’Atelier d’Argentine, headed by executive chef Natalia Machado and located in the Old Port. Her masterful touch oversees the authentic Argentinian asado and traditional presentations of beef whose signature highlight cuts are the rib eye, short ribs and skirt steak. Chef Machado’s culinary philosophy and deft hand of experience is evident in the preparation of each cut of meat appropriating different techniques down to seasoning to showcase the subtle intricacies of the meat. L’Atelier d’Argentine prides themselves on using the freshest products, having meat that is butchered daily is a necessity in order to have it speak for itself to be prepared and served on a plate with nothing more than chimichurri, criolla and lots of love. L’Atelier d’Argentine, 355 Rue Marguerite D’Youville, (514) 287-3362


    Honourable mentions:

    Gibby’s, 298 Place D’youville, (514) 282-1837

    Méchant Bœuf, 124 Saint-Paul West, (514) 788-4020

    Rib ‘N Reef Steakhouse Cigar Lounge, 8105 Décarie, (514) 735-1601

    Magnan Restaurant et Taverne, 2602 Saint-Patrick, (514) 935-9647

    Vieux-Port Steakhouse, 39 Saint-Paul East, (514) 866-3175

    The Keg, Various Locations


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