At Arvi, the line between back-of-house and front-of-house doesn’t just blur—it vanishes. Since opening in 2018, chef Julien Masia’s small Limoilou restaurant has quietly redefined what hospitality can look like, merging kitchen and service into one seamless, open-floor experience. Diners are greeted not by servers, but by the same people who’ve prepped the plates, poured the wine, and tasted the sauces. The five-course tasting menu—available in both standard and vegetarian versions—leans into seasonal Québec ingredients without being boxed in by tradition. One month you might catch a carbonara riff with smoked scallops; the next, a dessert built around olive oil and chocolate. Every dish hits with clarity and intent. The wine list, built collaboratively by the team, leans heavily on private imports, with a tidy cocktail selection to match. Arvi means “see you soon” in Savoyard French, which is exactly the feeling they want you to leave with. Mission accomplished.
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