Joe Beef s'impose comme une destination culinaire emblématique qui met en valeur la générosité de l'Atlantique grâce à son engagement envers les produits de la mer frais et les coupes de bœuf de première qualité. La cuisine se concentre sur des ingrédients ultra-saisonniers, intégrant régulièrement des viandes grillées au charbon accompagnées de préparations robustes de mollusques et de crustacés variés. L'environnement intérieur favorise une atmosphère vivante caractérisée par un décor éclectique et une emphase marquée sur l'approvisionnement rigoureux auprès de fournisseurs locaux. La clientèle découvre un menu qui pivote fréquemment pour refléter la disponibilité actuelle, garantissant que chaque assiette sublime les saveurs naturelles de protéines de haut calibre. Cet établissement maintient une approche dévouée aux techniques de cuisson classiques privilégiant la précision technique. Mariant des méthodes rustiques à une exécution culinaire pointue, le menu privilégie des portions substantielles.
Joe Beef est largement reconnu comme un pilier de la scène gastronomique montréalaise, offrant une atmosphère vivante et chaleureuse que beaucoup décrivent comme une expérience inoubliable. Bien que les avis sur le rapport qualité-prix et la taille des portions varient, la plupart des clients louent la grande qualité des ingrédients, notamment les célèbres spaghettis au homard, les plats de canard et les huîtres fraîches. Le service est fréquemment souligné comme étant exceptionnel, avec un personnel attentif et compétent qui guide souvent les convives dans leurs choix de plats et de vins, bien que quelques visiteurs aient noté des incoistances dans la cadence du service durant les périodes d'affluence. Malgré sa popularité et son cadre animé parfois un peu étroit, le restaurant demeure une recommandation de premier plan pour ceux qui recherchent une cuisine généreuse et décadente d'inspiration française dans un décor authentique.
Bourdain chasing on our group's Quebec trip. Had high hopes but ended up a bit underwhelmed. Our group had oysters, steak tartare, escargot, lobster spaghetti, & Guinea hen bouillabaisse.
Everything other than the lobster spaghetti was perfect. Steak tartare perfectly seasoned, escargot was herby & garlicky, & the bird was amazing. I'm personally not a fan of cream sauces but this one blew me away, not to mention the mushroom medley around it was peak as well. However, the lobster spaghetti was underseasoned, almost as if they forgot to salt the pasta water? I could definitely taste the powdered lobster shell in the sauce, but the lack of salt made everything a bit muted, which is unfortunate considering the price.
The bread was standard, butter was above average. Mashed potatoes also good. The layer cake was also good, tasted like chocolate hazelnut cake, but the ganache layer made it special (who doesn't like ganache?)
Un restaurant mythique, favori du guide Michelin, que je voulais essayer depuis maintes années, après avoir vu Anthony Bourdain venir ici dans son émission. J'ai enfin eu le privilège de venir essayer cet établissement & je trouve que sa réputation est somme toute bien méritée.
L'ambiance à l'intérieur est superbe. La décoration antique & l'agencement des salles à manger rappellent le terroir & sont très chaleureuses. La salle à manger est minuscule mais il y a énormément de tables. La musique était un peu forte. Ça sent bon, on se se sent bon à y être.
L'entrée d'escargots de Bourgogne avec le beurre à l'ail était superbe. Le beurre lorsque versé sur la baguette d'accompagnement donnait une sublime texture de pain à l'ail. Les escargots étaient tendres, contrairement à la grande majorité des escargots que j'ai mangés de ma vie qui ont habituellement une texture légèrement caoutchouteuse.
La salade à la mimolette était très simple mais riche. La vinaigrette était complexe & s'agençait à perfection avec le fromage.
J'ai partagé un double spaghetti au homard. L'assiette est copieuse (voir les photos) & la qualité est excellente. Il s'agit d'une sorte de sauce carbonara très douce mais aux saveurs fortes qui allait à perfection avec les homards.
Le dessert, leur mythique gâteau aux 24 étages, est l'un des meilleurs que j'ai essayés dans un restaurant. Il est accompagné d'une sorte de crème qui n'est ni crème glacée ni crème fouettée - je n'ai pas compris ce que c'était exactement, mais ça allait à perfection avec le dessert.
La sélection de boissons était raffinée & bien adaptée au repas. Le service était véritablement excellent.
Il est difficile & cher de venir ici, mais ça en vaut tout à fait la peine - MUST DO!
Come here for the wine & the starters! The escargot is spectacular-literally better than the escargot I've had in France, & easily the best of my life. Their wine list is also top-notch.
However, the mains left a bit to be desired. The steak was fairly mediocre, & the duck had a bit of a gamey odor, though the sauce helped cover it up. The pate was also just average.
11 juin 2026
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I came here four years ago & had a great experience, so I returned with high expectations & made a reservation in advance.
For starters, we ordered the beef tartare, escargots, & a salad. The salad was very good. The beef tartare was only fair - it was chopped much too finely, creating more of a minced texture, & the natural flavor of the beef itself was largely lost.
The escargots, however, were disappointing. Serving them without the shells was perfectly fine, but the snails themselves were unbelievably bland & not seasoned well enough. The pesto sauce paired with them was also lacking salt & overall flavor, making the dish taste flat & underwhelming.
For the main courses, we ordered the beef tenderloin & the halibut. The halibut was terribly dry & we had to send it back. The beef tenderloin was just so-so. The ham & pastry served underneath had an almost cheese-like flavor that didn't complement the beef well & instead distracted from the flavor of the meat itself. Honestly, I expected much more from Joe Beef.
To be fair, the server was very kind & allowed us to replace the fish with the guinea fowl. After about a 10-minute wait, the guinea fowl was much closer to what I expected from a restaurant with this kind of reputation. It wasn't outstanding, but at least it met the minimum level of quality I was hoping for given the price & fame of the restaurant.
Oysters 5/5 - The bully oysters were outstanding - the most fresh, juicy, plump oysters we've ever tasted. The sauces - cocktail, mignonette, picked horseradish were all great & homemade. Their hot sauce was just good.
Croquette 3/5 - Just your ordinary croquette. The smoked sturgeon was a nice touch, but if we ate this at a local buffet, we wouldn't be surprised.
Escargot soup 5/5 - This is our first time having escargot. The Appalachian soup was smooth & creamy, while not being heavy. The escargot was slightly saltier & provided the perfect chew. The meat was tender & juicy.
Fluke 5/5 - The fluke came basked in a cream sauce with fennel oil alongside a slice of caramelized fennel. The meat came tender, as it was barely cooked. We could tell it had been poached lightly given how well the flavour of the fish had been retained. The fennel provided a striking counterpoint to the fishes gentle flavour.
Veal 4/5 - The veal was crisp, with a soft, fatty interior. The sauce was TO DIE for. So creamy, flavourful & just damn meaty. The turnips were also divine, & treated with the utmost respect. The only component of this dish that gave us pause was the offal. We aren't used to eating sweat breads & liver, so we were a little overwhelmed by the taste. It wasn't bad by any means - there was just a lot of it.
Duck 5/5 - This was our favourite dish of the night, for many reasons. The potato wedges seemed like an afterthought, but they were literally the best chips we have had in our entire lives. They were crispy beyond belief, & super fluffy on the inside. Perfectly seasoned as well in their special sauce. The duck was also perfectly cooked. The crispy skin was covered in an orange sauce made from wine & foie gras. The liver gave the sauce an incredible body that really brought everything together. The only criticism of this dish was that our piece of duck had a line of tendon in it, making some pieces slightly chewier than the others.
Overall: Excellent, hearty food. You should go out of your way to eat here, especially if you enjoy meat or seafood. Get the chips.
One of the best meals I had in Montreal. Fantastic service, great drinks & food. The lobster spaghetti is rich & decadent, the croquettes were stuffed with Montreal smoked meat & were delicious.The oysters were fresh & tasty & the steak tartare was particularly flavourful. My wife ordered the duck which was accented with the perfect sauce. We ended with two desserts to share with the table. It was quite busy & I would highly recommend making a reservation in advance but well worth it.
The filet mignon's texture is mushy, dried, & cold. It feels like some low-quality, unfresh meat. For $89 per 6oz serving, I expect the meat will be cooked perfectly & of top-notch quality.
The bread served with escargot is hard & chewy; scallop soup is lumpy & lukewarm; the double down foie gras is just two pieces of hard bread which barely has any foie gras; duck breast sliced into 6 thin pieces serves with breakfast sausage; the meat is cold, covered by a gluey sauce; the presentation is disastrous.
Asparagus is cold, & the cheese sauce on top is cold too. Maybe it's supposed to be cold? But it is weird to serve as a side of a meat course.
The food here was delicious! We tried the Lobster Spaghetti, beef tenderloins, & a side of carrots. The lobster spaghetti was very flavorful & well coated with sauce. The beef tenderloin was perfectly cooked & served on top of ham & bread with an egg on top, & the carrots were very flavorful & paired well with the mains. Definitely recommend this restaurant, & we made a reservation since the tables book up very quickly! We also tried mocktails & a marjolaine 24-layer cake for dessert. The cake was delicious & not too sweet, with alternating layers of chocolate, cake, caramel, & cream. Our servers were very attentive, & we loved eating dinner here!
I was really looking forward to this one but was a disappointment.
Spent over 500$ for me & my wife but what a let down. We shared the rib plate & asked for medium but came in rare. We returned the plate , only to come back 5 minutes later still very rare. At this point we ate a bit of it & left. The piece of meat was drenched with two different sauces which completely altered the taste of the meat. Thanks for ruining our 10 year wedding anniversary .
