ARVI
Restaurant · Old Limoilou ·
Open kitchen serves seasonal tasting menus with chefs as servers
Open kitchen serves seasonal tasting menus with chefs as servers
"Serving refined plates that highlight the work of local producers, I observed a clear commitment to showcasing the best of the region through thoughtful sourcing." - The MICHELIN Guide
"Back in town I go to ARVI, a MICHELIN-Starred newcomer celebrated for fresh, inventive cooking and noted for its inclusion on Canada's best new restaurants list in 2019." - Ty Gaskins
"In the neighborhood of Limoilou, on bustling Third Avenue, ARVI is the stomping ground of Chef Julien Masia, a Frenchman (from Lyon), who cut his teeth in kitchens in the Alps. As for the decor, urban edginess meets contemporary design (exposed bricks and concrete) in this open-plan space. The chefs move between the kitchen and tables, with a trendy playlist setting the mood. Over the course of the single set menu (available in "regular" and vegetarian versions), ingredients from Quebec's terroir enjoy their moment of glory: fresh tuna is accompanied by mint and watermelon, halibut from the Gaspé Peninsula by carrot and agastache, and aubergine by basil and hay. This is modern and refined cuisine in which each ingredient is given its due." - Michelin Inspector
"In the neighborhood of Limoilou, on bustling Third Avenue, ARVI is the stomping ground of Chef Julien Masia, a Frenchman (from Lyon), who cut his teeth in kitchens in the Alps. As for the decor, urban edginess meets contemporary design (exposed bricks and concrete) in this open-plan space. The chefs move between the kitchen and tables, with a trendy playlist setting the mood. Over the course of the single set menu (available in "regular" and vegetarian versions), ingredients from Quebec's terroir enjoy their moment of glory: fresh tuna is accompanied by mint and watermelon, halibut from the Gaspé Peninsula by carrot and agastache, and aubergine by basil and hay. This is modern and refined cuisine in which each ingredient is given its due." - The MICHELIN Guide
"This Limoilou staple places its kitchen front and center in the dining room, meaning guests surround the staff at every step of the meal. It’s a team effort as cooks act as waiters, offering rich descriptions of every dish. Expect local, seasonal ingredients prepared with great attention to detail. It’s a good idea to make a reservation online, where you must choose (and pay for) your regular or vegetarian menu ahead of time." - Allison Van Rassel