This casual spot from famed chef Martin Picard is packed nightly. The menu reads like an ode to all things meat, with a special category for foie gras (it’s prepared nine different ways, including the much-copied poutine a la foie gras). The restaurant’s namesake dish is a wood-oven roasted pig’s foot smothered in foie gras, and it’s worth every calorie. For a real treat, drive 30 minutes outside of the city to Picard’s Cabane à Sucre (sugar shack)—it’s his version of the Quebecois institution (there’s hundreds of these shacks in Quebec, where people flock to savor just-tapped maple syrup in a variety of incarnations).