Doboy

Doboy brings a classic Montreal casse-croûte into Chinatown’s Place du Quartier, courtesy of the chefs behind Dobe & Andy and Buboy. The menu sticks to the essentials: steamies, toasties, Michigans, hand-cut fries, and poutine done three ways. The details matter—duck-bone gravy simmered from Dobe & Andy’s barbecue program, St-Albert curds, POM buns, and unapologetically familiar all-beef dogs. Tucked into a former restaurant space inside the mall, the room is compact, fast, and built for regulars rather than spectacle. It’s a neighbourhood counter rooted in Montreal diner culture, shaped by chefs who grew up eating at places like G. Lafrite and Restaurant A.A.—and noticed how few of them remain.