Bouillon Bilk
Ask any chef, writer, well-seasoned diner or food and wine aficionado their favorite upscale restaurant in Montreal - and Bouillon Bilk would almost always in the upper echelons. It's not as traditional (or famous, yet) as the godfathers (Joe Beef, Au Pied de Cochon, Toqué! etc.), but has become the benchmark for newer restaurants hoping to make "institutional" status. It opened in 2011 with a focus on modern eclectic cuisine for a sophisticated urban crowd. Chef François Nadon’s dishes are exciting, creative, polished, carefully thought-out, and flawlessly executed. The menu changes frequently, but the hamachi crudo is a mainstay. The slightly off the beaten track location for this 95-seat industrial-chic restaurant, with its white and black interior, can come off as cold, but the food has heart and there is no compromise. This is a favorite in Canada, let alone Montreal.
