Hana Korean Steakhouse

Hana is Hanhak Kim and David McMillan’s long-gestating Old Montreal swing at a Korean steakhouse that borrows more from classic service culture than DIY KBBQ. The room is intimate—about a dozen tables plus an eight-seat bar—and the cooking by chef Wongoo Jeon is built around in-house dry-aged, prime-grade beef (aged 31 days or more) finished tableside on Japanese downdraft grills designed to keep smoke out of the equation. Guests can go à la carte (think beef tartare with Asian pear and gim crostini, crispy shrimp toast, or octopus gnocchi with tteokbokki heat) or commit to a chef-led progression, including a nine-course grilled omakase. Zébulon Perron’s design leans on Korean historical painting references, while the drinks list skews just as natural as it does serious Champagne options.