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Mike Wolfberg's Guide to Montreal Area Restaurants

I have been to this city too few times, given that it is no further from the Boston area in time and distance than Philadelphia. I found it took about 5 hours to get to Montreal from the Boston area via these routes: 3, 93, 89, 35, 133, 10, and then crossing via Pont Champlain. I will describe some restaurants I have been and some more places I intend to try on future trips here. Zagat does not currently produce a restaurant guide to this city.

Ambience Tea Room
1874 Notre Dame West, Montreal, Quebec, Canada, 514-939-2609
  This is a combination antique shop and restaurant, as I recall. At least it looks like an antique shop, even if it is not. This is a low-key, out-of-way place to come for a brunch or lunch. The food is quite good, but I cannot recall specific items we had.
Ben's Delicatessen
Montreal, Quebec, Canada
  Fodors guide book influenced us to go here. The only thing redeeming is you get a glimpse of the 1950's when it was last decorated. Stay away, except perhaps to look at it.
Cafe Mozart
2090 DeLaMontagne, Montreal, Quebec, Canada, 514-849-1482
  This has Hungarian fare. All in all in was only fair, but the soups were great. A smoked salmon appetizer was very good.
Le Jardin Nelson
407 Place Jacques Cartier, Vieux Montreal, Quebec, Canada
  This is a pleasant outdoor place, featuring crepes. They were open on Memorial Day in 1996. They had live chamber classical music.
Moishe's Steak
3961 Boul. Saint-Laurent, Montreal, Quebec, Canada, 514-849-9333
  We were walking around this neighborhood and chanced upon this place. With so many interesting places in the city, it is hard to recommend a steak place. We had been eating various ethnic foods for a few days and thought a more plain meal would be good. There was a wait for about 30 minutes in a cramped front room. Perhaps one could have ordered a drink from a bar visible in that room and stood there while waiting. Once seated, we ordered T-bones, and they were disappointing - somehat thin and with too much fatty sections. The sirloin looked much better on other folks' plates - it was considerably thicker. The verenekes, potato/dough dumplings are available steamed or fried; we tried them both ways and I prefered the fried ones; but the steamed ones were served with strands of fried onion, which were a good accompaniment.

Places Recommended to Us by Others - But We Haven't Been Yet

From the Yellow Pages

These are places which caught my eye, since they have cuisines unusual for us:

back to the top of this page This page, maintained by Mike Wolfberg, was last updated on June 12, 2012.