Montreal 2026 - Day 2: Olive + Gourmando & Au Pied de Cochon Sugar Shack

Day 2! We enjoyed a satisfying brunch in the city, spent the day walking around, and then drove out west to the main destination of the trip, Au Pied de Cochon Sugar Shack!


Olive + Gourmando
351 Saint-Paul W, Montreal, QC

A delightful and popular café that Leah and I have visited several times now, Olive + Gourmando never disappoints.

Drinks
Café Mocha
Matcha Latte

Sandwiches
Poached Egg On Your Face: Spicy Poached Egg Salad, Clos des Roches Raw Milk Cheese, Speck, Confit Tomatoes
Cuban: Pancetta, Roasted Pork, Raw Milk Gruyère, Lime + Cilantro + Chipotle Pickled Mayo

Pastries
Banana-Chocolate Brioche
Almond Croissant

Au Pied de Cochon Sugar Shack
11382 Rang de la Fresnière, Mirabel, QC

Here it is, the main event of the whole trip, on only the second day! This was our fourth visit to the sugar shack, and I felt it was the best overall experience to date. 

My biggest (and only) gripe with the whole experience remains the absolutely insane bar stools - added during the post-COVID reopening - which must weigh upwards of 180 lbs. each, and are literally impossible to push in or out without a second person helping.

Drinks
Slush à la Fraise: Pepper Vodka, Strawberry Cider, Strawberries, Maple Syrup, Lemon
Mirabel Sour: Gin of My Aunt, Campari, Maple Vermouth, Maple Syrup, Lime

Pork Charcuterie
Head Cheese, Sausage, Pâté, Maple Liver Mousseline, Mustards, Fried Maple "Pancakes", Pork Rinds

The first set of food is typically a big highlight, maybe because we go in very hungry and are especially delighted when it arrives. It's a tight contest, but this was my favorite of any visit. The variety of pork charcuterie along with the different mustards, the pork rinds, and the always amazing maple-drenched pancakes was absolute perfection. 

Pea Soup
Lardons, Shaved Lard, Cheddar, Foie Gras

Soufflé Omelet

Cheese, Creamy Spinach Dressing, Cabbage, Chives

Jambon au Beurre
Croissant Bun, Mustard Butter, Ham, Cheese

Steelhead Trout Gravlax
Radish, Croutons, Capers, Leeks, Tomato Sauce, Dill

Set 2 had some old favorites like the pea soup and a variant on the egg soufflé, which were great as always. The ham sandwich was divine and the wonderful trout had a nice cold freshness. 

We've been seated at the far left side of the bar for all but one of our four visits. Our main server recognized us from last time and we had a ball with him and his assistant - maybe it had something to do with the shots we bought them!

Baked Beans à la Bourguignonne
Vegetables, Morel & Black Trumpet Mushrooms, Shortrib, Bone Marrow

Duck à la Royale
Deboned Duck, Duck Mousseline, Mushroom Duxelles, Foie Gras, Buckwheat Tortellini in Butter Sauce, Black Truffles

Smoked Pork Shank
Root Vegetables, Maple Jus

Pommes Aligot
Potatoes, Cheese, Parsley

Set 3 was an explosion of richness. This year's variant on the baked beans featured an entire short rib sitting on top. The Duck Royale was actually the first of three royale dishes we would have over the course of this trip - it was a challenging and complex dish, with pleasant bitterness from the liver in the sauce. The Flintstones-like pork shank was straightforward and meltingly delicious, with each bite dripping in maple jus. Lastly, the potato side was more cheese than starch (no complaints), and had a nice herby flavor from the parsley.

Drinks
Espresso
Café Tricoté Serré: Maple Cream, Chemineaud Brandy, Triple Sec, Espresso, Maple Whipped Cream, Maple Marshmallow

Ice Cream
Maple Condensed Milk, Dehydrated Sponge, Maple Taffy

French Toast
Banana Cream, Foie Gras, Maple Fudge, Maple Syrup

Rice Pudding

Dulce de Leche, Caramel Crunchies

Poached Apple

Puff Pastry, Cheese, Pecan Frangipane, Maple Butter

This may have been my favorite of all the dessert sets we've had. The poached apple was an extraordinary standout, and was taken to new heights by the inclusion of a very funky French cheese, which added incredible complexity to the dish. 

Montreal 2026 - Day 1: Gokudo & Le Club Chasse Et Pêche

For our latest trip to Montreal, Leah and I made a point of revisiting old favorites but leaving room to try some new destinations. As always, it was a fantastic journey and one we hope to repeat again soon. 


Gokudo
630 Rue Cathcart, Montreal, QC

Gokudo is a high-end Japanese cocktail bar located speakeasy-style behind the wall of a small sushi counter. We enjoyed ourselves on a previous visit but had been rushed for time, so we made a point of arriving early so as to relax at the bar and more fully explore the menu. 

Cocktails - Round 1
Namahage - Tequila, Triple Sec, Orgeat, Sesame, Mugicha Tea, Yellow Chartreuse, Hojicha
Bunshin - Canadian Club Rye, Szechuan Peppercorn Syrup, Plum & Root Beer Bitters

Salmon Maki

Cocktails - Round 2

Abe No Sethei - Bourbon, Torres 10 Brandy, Miso Salted Caramel, Angostura Bitters
Hachimitsu - Dark Rum, Cynar, Rubino Vermouth, Espresso, Honey, Binchotan Smoke

Le Club Chasse et Pêche
423 Rue Saint-Claude, Montreal, QC

The Hunt and Fish Club came with high recommendations, so we opted for it as our pick for a restaurant we had not previously visited. We were thrilled by both the atmosphere and food, which was a little more refined than what we typically eat when in town, but still very "Montreal". 

Cocktails

Kir Royale
Boulevardier

Oysters "With Personality"

Risotto
Braised Suckling Pig, Shaved Foie Gras

Sweetbreads

Tongue, Sauce Gribiche, Cornichon, Mustard

"Hot & Hearty Meal"

Duck Breast, Foie Gras, Pomme Purée, Brussels Sprouts

Cod
Hollandaise, Truffle, Smoked Herring, Potato, Spinach

Mille-Feuille
Banana, Peanut Ice Cream, Peanuts

Maple "Parfait"

Dark Chocolate, Hojicha

Saga w/ Al

Saga had come up several times in prior years when Al and I considered fine dining restaurants at which to have our annual dinner. Other contenders this year included a return to the newly reopened Chef's Table at Brooklyn Fare, César, or Atomix. Though Atomix was our top choice, reservations are incredibly challenging to get, so we opted for the much more available Saga. 

Saga, which is located on the 63rd floor of 70 Pine St, received rave reviews for several years, until its acclaimed chef and proprietor James Kent tragically died of a heart attack at the age of 45. In the ensuing year and a half, Saga has had to reinvent itself, bringing on Charlie Mitchell as its new head chef. It seems things were (understandably) rocky at first, but the kinks appear to have since been ironed out. 

Saga
70 Pine St, New York, NY

I met Al in the gorgeous lobby of 70 Pine St, where there is a dedicated counter attended by staff members, waiting to send guests to the upper levels via the nearby elevator. We arrived a bit early so that we could enjoy a drink at Overstory, Saga's sister space located one floor above the restaurant. Though Overstory does accept reservations, they have a minimum charge policy in order to hold a spot - wanting to avoid this, we opted for a walk-in instead. The bar was apparently standing room only when we arrived, however we were assured that it would be fine. 

To our surprise, "standing room only" meant a dedicated counter area on the side wall of the bar space that was reserved for us specifically! This was the first of many instances of top-notch hospitality we would encounter during our evening. 

The bar was fun, with a lively but relatively sophisticated feel. It's fairly small, shaped roughly like a half moon. Numerous windows showcase the soaring views and allow light into the space. 

At any time during their visit, guests are invited to step out onto the expansive balcony that runs around the entire top of the building. The views were absolutely breathtaking, though it was both extremely chilly and windy. I can only imagine how amazing it must be to enjoy this area during better weather. 

Back inside, we ordered drinks and were told within minutes of arriving that there was a table ready for us, so we sat and enjoyed our cocktails, catching up for a bit in the lovely atmosphere. When it came time for our dinner reservation, the staff warmly invited us downstairs, took our coats, and transferred our check. Fantastic!

Before being seated, guests are brought to a separate little bar, where they're offered a complimentary drink from a brief list of options. Our bartender was wonderfully friendly and welcoming. 

Cocktails in-hand, we were then walked over to our seat in the main dining room. The space is a bit labyrinthine, with little alcoves, corridors, staircases, and side rooms all over. We thought it was very cool, as it felt like being in somebody's luxurious home; we later learned that these top three floors were in fact once a residential space owned by Henry Latham Doherty, founder of the Cities Service Company for which this building once served as headquarters. 

Cornbread & Oscietra Gold Caviar

A very nice little first bite. The caviar played well with the unorthodox cornbread tart shell. 

Shima Aji Tartlette

Miso, Shishito

The second bite was a beautiful little tartare of Japanese horse mackerel, delicately layered flavors in a wafer-thin, shatteringly crisp shell. 

Madai Tempura

I do wish fine restaurants would provide more detail on the take-home menu. Though listed simply as "Madai Tempura", I know this dish had a lot more in it then that, though I can't remember. I believe it was dusted with spice and there was hot sauce involved somehow. Either way, it was a tasty course, with a great crunchy but still light fried exterior surrounding hot, juicy fish. 

White Salmon

Ginger, Citrus

This lighter salmon course was a nice interlude, but didn't stand out the way some others did. 

Potato Salad & Kristal Caviar

One of the big signature dishes, this plate reimagined the timeless classic of pairing caviar and potato. I recall this being very delicious, with the potato "salad" draped in a rich, velvety sauce. 

Fluke

Brioche, Clam

A perfectly cooked, succulent piece of fish with crispy skin. Delicious, but not as creative as some others. 

Sawara

Uni (Supplement), Tsuyahime Dirty Rice, Ham Hock Broth, Hot Sauce

Another signature dish saw Spanish mackerel (a favorite of mine) served in a deliciously porky broth with dirty rice. I opted to add on the sea urchin supplement, which was nice, but the dish would have been perfectly fine without it. In the back you can see a small bowl of fruity and spicy hot sauce, which was a fun addition. This was a very satisfying plate of food. 

Venison

King Trumpet Mushrooms, Cabbage

A5 Wagyu Beef (Supplement)

The normal main course is venison served with mushrooms and various forms of cabbage, though all chose to supplement up for the A5 Wagyu beef. Both were delicious. 

Moroccan Tea & Honeycomb

A nice warming interlude between savory and sweet courses.

Pear, Ginger, Maple

We loved this dessert. The detail in the little maple leaf crisps on top was insane. Though the underlying sweet looks simple, it contained multiple layers of flavor and texture. This may have been my favorite dish of the evening. 

Petit Fours

Lychee, Raspberry, Cherry

A nice selection of final sweet bites with various fruit flavors. 

Espresso & Bourbon

To close out the meal, Al ordered an espresso, which he noted had a very astringent flavor, and I opted for a Woodford Reserve Double Oaked bourbon (per the server's suggestion, as the whiskey I actually wanted was unavailable). I enjoyed the bourbon, though I was unhappy that they added an ice cube to it without asking, as I always drink whiskey neat. 

On the way out I stopped for one last photo of the city, looking up at the spectacularly lit Freedom Tower. 

Our take-home bags included a menu with some details about the restaurant, as well as a delicious candy bar that was basically high-end peanut butter and jelly.

Overall, Saga was a great experience, bolstered by its incredible space and exceptional hospitality. I will say that while the food was extremely solid throughout, it didn't always feel as creative or refined as other restaurants of this star level. Still, we had a wonderful time and I would definitely go back if cost and opportunity afforded it.