Méchant Boeuf balances dry-aged beef with a raw bar and a solid cocktail lineup. Housed in the ground floor of Hotel Nelligan, the restaurant doesn’t lean into the hushed reverence of a classic chophouse—expect a soundtrack of 90s anthems, a well-attended 5 à 7, and a crowd that sticks around long after the plates are cleared. The kitchen specializes in prime butcher cuts, aged for up to 60 days for deep flavour and tenderness, alongside seafood dishes and burgers that hold their own.

Brunch leans hearty, with steak and eggs that cater to those slow Sunday mornings in need of serious fuel. Whether for a perfectly cooked ribeye or a round of drinks after work, Méchant Boeuf is the kind of place that reminds you that a great steakhouse doesn’t have to take itself too seriously.