I know this restaurant does not need any further help from me but I have to show some love. Not to sound snobbish, but I am definitely a foodie and have been to a lot of restaurants all over the world and if I had to pick one place for my final meal, this place would have to be it, even though I've only been able to eat here twice on my way to Tremblant. My dream is to show up at the bar here and order the "Bourdain Course."
This restaurant gets me. Ever wonder why they don't make Poutines more fattening, in addition to the french fries, cheese and gravy. Add some Foie Gras, that's the ticket. Some other chefs would try to make poutines more healthy. This place realized that what poutines was really missing was some extra-high cholesterol organ meat. Pig's head anybody? Steak tartare? Check. I have to believe if this chef wanted to open a location in Manhattan, it would be the hardest reservation in town.
Just to keep it real and so you know I am objective, I will have to say the Duck-in-a-Can was a bit disappointing.