Hoogan et Beaufort
The transformation of this 3000sqft industrial warehouse into Hoogan et Beaufort in 2016 electrified the Montreal foodie scene, thanks in no small part by the culinary prowess of chef Marc-André Jetté. He makes it worth the trek to Rosemont, with a focus on a fire-pit that charrs, grills and smokes his meat and seafood. The list of delicate pastas, including a strozzapretti tossed with brown butter and cured duck, is a lure of its own. Wines and beers curated by the former beverage lead at 400 Coups make for excellent food pairings. Jetté's plates may be elevated, but the relaxed concrete, wood, and steel dining room creates a casual atmosphere, equally suitable for a family meal or a date.