Set inside the sleek William Gray Hotel, Maggie Oakes brings a refined approach to the steakhouse format, balancing dry-aged meats with a strong raw bar and a terrasse overlooking Place Jacques-Cartier. The kitchen works with seasonal ingredients and local producers, with a menu that moves from bone-in striploins and T-bones aged for a minimum of 35 days to crudos and house-made pastas. The dining room blends polished marble, brass accents, and a glass-walled dry-aging cooler, while a living herb wall adds a fresh touch—both visually and on the plate. Whether it’s a business lunch, an after-work cocktail, or a dinner that lingers into the evening, Maggie Oakes shows how an upscale grillhouse can still feel contemporary and approachable in more than one way.