Rib 'N Beef
Rib 'N Beef's cute name belies the fine-dining ambiance found inside its hardwood- and stone-accented interior. Winner of six consecutive "Wine Spectator" magazine awards, the restaurant focuses on simple slabs of USDA prime-grade beef ,only lightly seasoned to highlight the flavor of the beef itself. Cuts include New York-cut sirloin, filet mignon, rib-eye cuts and milk-fed veal. If you like more surf and less turf, try their seafood menu boasting fresh Atlantic fish and shellfish.
Rib 'N Beef
8105 Boulevard Decarie
Montreal, QC H4P 2H5
(514) 735-1601
ribnreef.com
Moishe's Steak House
Moishe's Steak House was named one of the world's best steakhouses by "Forbes Traveler" magazine. Since its first opening in the 1930s, the restaurant has grown to become one of Montreal's most popular dining hot spots. Over a dozen steak cuts are available, served alongside Moishe's signature potato wedges. Try the French-inspired hors d'oeuvres menu, including options like filet de hareng mariné, which is herring marinated in a creamy sauce. Whatever your steak selection, pair it with a domestic or imported bottle from the restaurant's huge wine cellar.
Moishe's Steak House
3961 St. Laurent
Montreal, QC H2W 1Y4
(514) 845-3509
moishes.ca
The Keg Steakhouse
The Keg, found downtown in Montreal's Place Fille Marie, serves lunch and dinner daily. Steak options include USDA prime-grade sirloin topped with mushrooms and smothered in balsamic cream sauce. While you're waiting for your entree, start with an appetizer like calamari--breaded squid lightly fried and seasoned with a spicy and sweet ginger sauce--or baked goat cheese served with a tomato basil paste. This restaurant is relatively busy on the weekends, and you may wish to call ahead for reservations.
The Keg Steakhouse
5 Place Ville Marie, Suite 12500
Montreal, QC H3B 2G2
(514) 868-1999
kegsteakhouse.com
About The Author
Joshua Duvauchelle is an editor and journalist who has been writing since 2000. His work has appeared in various national and international magazines, including "Honolulu Magazine." Duvauchelle graduated with honors from Trinity Western University, holding a Bachelor of Arts in professional communications, and he earned a certificate in applied leadership and public affairs from the Laurentian Leadership Centre.
