Chinatown isn’t short on destination dining, but Doboy fills a different gap. Opened inside Place du Quartier, the tiny casse-croûte is a side project from the teams behind Dobe & Andy and Buboy for steamies, fries, and poutine.

The menu is narrow by design, with prices and portions calibrated for repeat visits rather than occasion dining. The standout is a gravy made from roasted duck bones left over from Dobe & Andy’s barbecue operation, poured over hand-cut fries and St-Albert curds. The space is modest, decorated with Chinatown ephemera and diner shorthand. Inspired as much by Montreal’s disappearing casse-croûtes as New York’s Gray’s Papaya, Doboy feels less like a concept than a practical response to what the neighbourhood didn’t have—and probably should have long ago.

Yakitori Hibahihi doesn’t treat yakitori as a genre so much as a discipline. The kitchen works patiently over binchotan, turning each skewer into a study in timing and restraint rather than a rush of smoke and sauce. Chicken is explored cut by cut, joined by pork, beef, duck, and vegetables that arrive in a steady, intentional rhythm. The experience is built for sitting, watching, and eating slowly—helped by a ventilation system that makes counter seating genuinely comfortable. Sashimi and cold plates round things out, while rice and noodles close the loop in a way that feels considered. With a deep bench of sake and shochu, Hibahihi lands as a composed, quietly confident newcomer on Plaza St-Hubert.

Hana reframes Korean barbecue through the lens of a classic steakhouse. Co-led by Hanhak Kim and David McMillan, the restaurant centres on prime-grade beef dry-aged in house and cooked tableside on Japanese downdraft grills, with service handling every detail. The experience is deliberate and composed: banchan and small plates set the tone before moving into meticulously cooked cuts, with an optional multi-course tasting that treats Korean technique with formal precision. Designed by Zébulon Perron, the room leans refined rather than theatrical—low light, tailored service, and a calm sense of occasion. Hana doesn’t chase spectacle; it’s about control, craft, and showing how far Korean steakhouse cooking can stretch.

Cococina arrives with a clear point of view and the confidence to stick to it. Opened at the start of 2026, the Old Montreal restaurant draws on Spanish and broader Mediterranean traditions, accented by North African flavours, to create a menu built for long meals and shared moments. Aged ribeye, whole roasted fish, seafood grills, and spice-forward vegetable dishes set the tone—classic forms, carefully seasoned, and paced for conversation rather than turnover. The interior reinforces that intent, with rounded architectural elements, earthy finishes, and a softness that keeps the room animated without feeling busy.

Au Coin earns its place among the year’s strongest openings by taking everyday eating seriously. The menu is structured around pantry plates—fresh salads, charcuterie, and small dishes built for apéro—alongside seasonal hot plates that shift with availability rather than trend. Pizza is a cornerstone: sourdough-based, carefully fermented, and baked in an Italian-imported oven, with toppings that stay restrained and ingredient-led. It’s not a pizzeria, but the pies anchor the room in warmth and familiarity.

The wine program, curated by Florence Pelland-Goyer, leans toward drinkable, food-first bottles with a clear European sensibility, favouring balance over statement labels. Cocktails keep to classic structures and clean flavours. Taken together, Au Coin feels calibrated for repeat visits, a place where thoughtful food and well-chosen wine support the rhythm of daily neighbourhood life.