Hoogan & Beaufort
Chef Marc-André Jetté showcases open-flame cooking at this critically acclaimed Rosemont restaurant, opened in 2016. Set in a pared-back, industrial-chic space (exposed wooden beams, concrete pillars, open kitchen), the dishes mix fire-kissed flavor with a fine-dining finesse. Think Québec lamb with grapes, sucrine, mushrooms, cashews, and parsnips. Jetté is also adept at homemade pastas, and dishes like broccoli cappelletti with cheddar cheese, lardo, and sorrel also dot the menu.
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