Maggie Oakes’ luxury market cuisine

The William Gray hotel’s restaurant never disappoints their clients. The hotel might be a favourite of many, but it’s the Maggie Oakes that impresses me every time I go.

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The green wall at Maggie Oakes

Derek Bocking is the chef behind the iconic aged meats and the seasonal vegetables’ dishes. The establishment is decorated with a lovely wall of greenery that refreshes the area, alongside the marble and the wood. The modern and high-end grill is very big in size, and offers interesting opening hours for tourists and groups.

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Credit: The Know Where

The Maggie Oakes experience ideally starts with a few oysters and a visit to the raw bar — and definitely a cocktail. Amongst the entrées, the bison tartar and the beets with goat cheese duo are two dishes that I highly recommend. I’ve also had the chance to taste a delicious bone marrow dish, however it seems to be taken off the menu now.
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The meat might be the restaurant’s specialty, but the rest of the menu is as appetizing. Lamb stew Cavatelli, grilled cobia and homemade Migneron de Charlevoix gnocchi — absolutely delicious, that one — are all excellent dishes that reveal the chef’s talent. Don’t forget the side dish! The seasonal veggies are perfect sides for the amazing meat choices.

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The bar at Maggie Oakes

 

From the decor to the plate, Maggie Oakes is a delight. Even the sumptuous bar offers screens for sports fans. In the summer, a charming terrace offers a grandiose view of the Place Jacques-Cartier, adding even more to the charm of this Old-Montreal destination. No wonder clients keep going back…and back!