Tuck Shop has been a Saint-Henri fixture since 2010, and the room still earns its reputation the old-fashioned way — by getting everything right at once. Chef Theo Lerikos runs a concise, ever-changing bistro menu built around Quebec market products: Kamouraska lamb, Gaspésie seafood, wild mushrooms treated simply and cooked well. The philosophy is refinement without fuss, letting the ingredients do the work.

The space, redesigned by Rhoncus Agency, balances chic and comfortable in a compact 38-seat room where green tones nod to the kitchen's farm-to-table instincts. A raw bar and open kitchen add energy to the floor. Amelia Stine handles a wine list driven by private imports; cocktails shift with the seasons. Service is warm and assured — the kind that makes a small room feel generous. Few places in the city manage to hold this much together this consistently.