Montréal Plaza
Canadian restaurant · District de Saint-Édouard ·
Elevated French bistro fare with playful decor & wine
Elevated French bistro fare with playful decor & wine
"No matter what your mood is, Montreal Plaza is the place to be. Hungry? The restaurant is managed by two pillars of the renowned Toqué! Cheryl Johnson and Charles-Antoine Crête. Thirsty? You will not be left alone with an empty glass for very long! They will make sure you have a great time. Is there something else to say? It is crowded, warm and professional. With the kitchen in the middle of the restaurant, you will feel the restaurant’s intimate ambiance." - Alto Design
"The city is full of French-leaning, market-driven restaurants, but this raucous Plaza St-Hubert spot from chefs Charles-Antoine Crête and Cheryl Johnson stands out for its whimsy. Dishes like foie gras terrine with apples and brioche, or whelks in miso butter and lime with milk bread manage to be both elegant and complex without being too serious. For a daytime meal on the plaza or lower-key dinner, head to just-as-delicious sibling Juliette Plaza. Must-try dish: Cap off a memorable evening with Montréal Plaza’s trademark Fruit Crispy, a light dessert of berries, white chocolate mousse, sorbet, and crisp slivers of dacquoise." - Valerie Silva
"A smattering of unusual features, such as a doll's house hanging upside down from the ceiling, lend this brasserie a unique identity, and the sizable tables are conducive to celebratory gatherings for large parties. The cuisine, while firmly rooted in French tradition, is enhanced with contemporary and Asian touches: whelks are paired with miso butter; ginger and ponzu bring a sharp, vibrant flavor to the razor clams. Each and every ingredient is carefully selected in the interest of producing flawless dishes. The menu promises considerable flexibility with plates to share, solo dishes, and tasting menus. For a more casual and sociable version of the flagship, try nearby outpost Juliette Plaza." - Michelin Inspector
"This restaurant serves arctic char sourced from a nearby producer that raises antibiotic-free fish in tanks and delivers them fresh, hours after being harvested, or smoked with maple wood—an example of how chefs in the city are using locally produced, quickly delivered ingredients." - Taras Grescoe
"Many of the city’s fine dining, French-leaning, market-driven restaurants could earn a spot among Montreal’s top culinary destinations, but this raucous Plaza St-Hubert restaurant from Charles-Antoine Crête and Cheryl Johnson stands out for its whimsy. Dishes manage to be elegant and complex without being too serious, like foie gras terrine with apples, eel, and crabapple caramel, or one that combines blood pudding with lobster bisque and haskap berries in smoked duck fat. Cap off what is sure to be a memorable evening with Montréal Plaza’s trademark Crispy Fruit, a light dessert of berries, white chocolate mousse, sorbet, and slivers of dacquoise." - Valerie Silva