Jellyfish Crudo + Charbon doesn’t shy away from drama—nor should it. Set in a striking heritage corner space with 16-foot ceilings, towering windows, and an eye for high-gloss detail, this Old Montreal spot pulls off the rare trick of feeling both theatrical and grounded. Co-owned by hospitality veterans Francis Rodrigue and Roberto Pesut, the restaurant divides its menu between raw (crudo) and charcoal-grilled (charbon) dishes, each crafted with an eye toward global influences and bold presentation. Think kampachi crudo with yuzu kosho, grilled wagyu, or octopus done over fire. The cocktails are just as considered, and the mezzanine offers a bird’s-eye view of the velvet, chartreuse, and crystal-lit interior. Whether you’re here for a full dinner or a well-poured drink at the bar, Jellyfish delivers glamour with a serious culinary backbone—proof that showmanship and substance don’t have to be at odds.
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