Hoogan et Beaufort

"Accommodated in a former industrial site, this restaurant has preserved vestiges of its glorious past (think red-brick walls dating from 1904 and metal framework). The majority of the food here, put together by a kitchen team headed up by Chef Marc-André Jetté, is cooked over an open fire (including the desserts!), with a rigorously selected range of fresh ingredients being exposed to the flames. The result is mouthwatering dishes such as oysters served hot with apples and a cider sabayon, or striped bass with carrots, sea buckthorn, and cipollini. Another highlight is the 700-strong wine list; curated by award-winning sommelier Hugo Duchesne, it sets the standard inQuébec. The service blends precision with hospitality." - Michelin Inspector

Eater’s Guide to Montreal | Eater Montreal

"An outstanding homage to Quebec terroir located in the Angus Shops, celebrated for its focused, terroir-driven cooking and listed among the city’s essential restaurants." - Valerie Silva

The Best Québécois Restaurants in Montreal | Eater Montreal

"The rotating menu at this Rosemont restaurant is anchored in what’s available both locally and seasonally, enhanced by an in-house fire pit. The restaurant is named after two farmers, and chef-owner Marc-André Jetté definitely does justice to that reference in the food put out." - Eater Staff

Montreal’s 25 Best Terrasses | Eater Montreal

"The Technopole Angus in Rosemont, with its parking lots and burgeoning condo developments, may seem an odd choice for the terrasse season, but year upon year, Hoogan & Beaufort manages to make it special. Chef-owner Marc-Andre Jetté’s always-delicious menu of locally focused fare certainly helps. (Terrasse to open in June.)" - Valerie Silva

25 Best Restaurants in Montreal | Condé Nast Traveler

"At Hoogan et Beaufort, a happening place in the Angus Yards complex in Rosemont, Marc-André Jetté and William Saulnier's approach to open-fire cooking yields incredible results. To get the full range of their talents, go for the $75 tasting menu, which might include grilled octopus served over a creamy burnt-pepper yogurt, and one of the pastas (like the luscious spaghetti in sorrel cream with oyster mushrooms and smoked-bread crispies). For a special occasion, splurge on the shareable rib steak, which is grilled to perfection and served with homemade pasta stuffed with ricotta and carrot." - Todd Plummer, Isa Tousignant