Le Richmond has been a Griffintown fixture since 2013, occupying a dramatic loft-style space that seats 150 inside and spills onto a retractable-roof terrace for an additional 70 in warmer months. The kitchen draws on the culinary traditions of Piedmont, Veneto, and Emilia-Romagna, with a menu that shifts seasonally and leans on small producers for both local and imported ingredients. Starters run from oysters and burrata to a tuna tartare with shoyu, jalapeño, and rice chips; pastas include a snow crab and ricotta ravioli in seafood bisque and a half-lobster fettuccine. Mains cover grilled octopus and calamari, Arctic char with tarragon and caviar beurre blanc, and a serious steakhouse section anchored by a 42 oz rib steak. A wine cellar of more than 1,000 bottles rounds out the offer.