QDC Burger started as a one-window operation in the alley behind La Queue de Cheval, and it’s never really shaken that backdoor attitude—just scaled it. The team behind the high-roller steakhouse, led by prolific restaurateur Peter Morentzos, brought their dry-aged beef know-how to the burger world in 2014, turning a fast-food staple into a luxe street-level indulgence. Now with locations in Mile End and the airport, QDC offers the kind of maximalist menu that feels more Vegas than takeout. Think USDA Prime and Canadian AAA “steak-cut” patties stacked with foie gras, lobster, or even yellowtail tuna. You can build your own with everything from Cajun shrimp to black truffles, or go with the chef’s hits like the MOB Burger or Surf & Turf. There’s even a Wagyu option—because of course there is. Fries, mac and cheese, and high-calorie sides round things out, making it less about balance and more about excess
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