Chef Tommy Roy built on the success of his restaurant Arlequin with a completely different concept. Here, the decor and dishes convey a regional bistro vibe, with a large counter that is perfect for watching the chefs at work in the semi-open kitchen. The apparent simplicity of the food belies the explosion of flavor to come. Each bite paints a vivid picture of the countryside: a simmered and braised split pea and lentil soup—reminiscent of an Indian dal; roast pork, confit potatoes, root vegetable purée, and jus. Be sure to save room for dessert: the scrumptious tarte à la farlouche (traditional Québec treacle and raisin pie) surpasses even the best home-made versions. Cocktails are worthy of a special mention.