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Maggie Oakes: Local Freshness in Old Montreal

The best high-end steakhouse in Place Jacques-Cartier
Maggie Oakes_header_proposition 1 (1)

Open since last July, Maggie Oakes restaurant is one of the latest editions to Old Montreal’s culinary scene. Attached to the chic William Gray boutique hotel, this reputable restaurant from the Antonopoulos group stands out for its unique pieces of meat, ultra-fresh produce from a small Ontario farmhouse, and a wall covered in a variety of plants. Already well-known by its clientele of Montreal business people and tourists, this high-end grill, housed between the stone walls of a historic building, never ceases to amaze us!

Maggie Oakes, one of the latest members of Old Montreal’s culinary scene.

Melting in your mouth

Maggie Oakes stores sturdy pieces of Alberta meat in her cold room, all aged at least 35 days, making them unbelievably tender. The beef rib has us salivating, with its light airy taste and crunchy sides. The delicious duck breast, a well-known staple of high end restaurants, confirms to us that chef Derek Bocking (ex Pois Penché, Rosalie, Ma Grosse Truie Chérie) knows his classics very well.

“Our clientele, mainly between the ages of 25 and 75, know what they want when they walk in the door. They’re looking for a high-end, casual place. That’s what sets us apart. Quality in a warm and unpretentious environment.” explains Kimberly Dupigny, hostess and floor manager at Maggie Oakes.

All meat served at Maggie Oakes is aged at least 35 days, tenderness guaranteed!

From farm to stove

Freshness is always the word of the day in this elegant 150-seat establishment, and for good reason! The herbs and vegetables all come from a small farm in Vankleek Hill, Ontario, and are delivered five mornings a week. Maestro Bocking was already addicted to the farm products before integrating them into Maggie Oakes’s innovative and extensive menu.

Hats off to the beet entrée, where the frank flavor of the vegetable root blends perfectly with burnt goat cheese. The yellowfin tuna tartare and its smoked carrot coulis also delighted our tastebuds with its light and tasty texture.

We loved the delicious flavors in the beet entrée.
Le-tartare-de thon-albacore-et-son-coulis de-carottes-fume
The yellowfin tuna tartare and smoked carrot coulis. Scrumptious!

The freshness is even absorbed into the walls at Maggie Oakes! An impressive wall of plants serves as both a source of herbs to garnish dishes and a topic of discussion for patrons enjoying a glass of wine or a cocktail from barman Jason Griffin.

Cocktail champion

American sweets: this creation by mixologist Griffin (ex Maison Boulud) was awarded first place at the Purmaster 2016 contest in Cognac, France. A joyful blend of Grey Goose vodka, sherry and elderberry syrup, it’s the perfect cocktail for an evening with colleagues or friends.

Decadent desserts

You can’t miss the rich and enchanting desserts from Pastry Chef Pavel: contemporary Paris-Brest with praline accents, a coconut creation with pineapple and mango jam, homemade truffles and lemon tart: all delicacies that perfectly concluded a meal where simplicity, elegance and authenticity were on the menu.

We conclude are meal with a sweet send off from pastry chef Pavel!
Quite a mouthful!  

Maggie Oakes

426, Place Jacques-Cartier
Old Montreal
Open for breakfast, brunch and dinner

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