Depuis 1960 · Montréal
A Montréal steakhouse that has anchored the city's dining scene since 1960. For more than six decades, Rib N Reef has broiled dry-aged USDA Prime beef over an open charcoal pit on boulevard Décarie, in what is now Quartier Royalmount.
What began as a family restaurant has grown into one of the finest steak experiences in North America, without losing the things that made it worth opening in the first place. The founding family built the room around a simple idea: source the best beef, age it properly, cook it over real fire, and serve it with the kind of attention that turns a dinner into an occasion. Three generations of Montréalers have marked birthdays, anniversaries, first dates and closed deals at these tables.
Today the restaurant is owned by Peter Katsoudas, who keeps that original standard intact. Under his stewardship the kitchen still dry-ages its prime beef, still carves the Caesar salad tableside, and still finishes a crêpe Suzette in the dining room rather than at the pass. The room has been refined over the years, most recently in its home in Quartier Royalmount, but the conviction behind it has not changed.
The menu runs from dry-aged prime cuts to fresh fish and seafood, a deep wine cellar, and a dedicated cigar lounge for the end of the evening. The shrimp cocktail has its own following. Service stays classic and unhurried, from the valet at the door to the sommelier at the table, and the open kitchen means there is nothing between you and the fire. Reservations are easy to make and valet parking is complimentary. Whether it is a quiet dinner for two, a business table, or a private celebration in one of our rooms, the welcome is the same: classic Montréal hospitality, held to the standard set in 1960.
A place on the global list, and a reputation forged one table at a time, here on boulevard Décarie.
Source: World's 101 Best Steak Restaurants — worldbeststeaks.com
"We don't chase haute cuisine, we pursue meticulous cuisine. We're judged the way athletes are: on the experience itself, every single night. However many wins we tally, the fear of falling short is what keeps us sharp."
An open kitchen, nothing to hide, and a standard held plate after plate. Everything that leaves the pass meets the same line: the right cut, the right fire, the right timing. On a busy Saturday that means hundreds of steaks cooked precisely to temperature without a shortcut, and it is the part of the job the team is quietly proud of.
Three things have never changed since the doors first opened in 1960.
What started as a small family restaurant now offers one of the finest steak experiences in North America, still run with the same family conviction.
Try our famous Caesar salad, prepared tableside from scratch, and add a little theatre with a flambéed crêpe Suzette, finished at your table by our experienced waiters.
Montréal's premier fine-dining steakhouse, specializing in dry-aged USDA Prime beef alongside fresh fish and seafood.
Behind every plate is a kitchen that treats consistency as the highest craft. Get to know the hands behind the fire, and the standard that's defined Rib N Reef for generations.
Chef Danny runs the line the way the restaurant always has: dry-aged USDA Prime, seasoned simply, and finished over open charcoal so the crust speaks for itself. The classics stay on the menu because guests still ask for them, and the tableside Caesar and flambéed crêpe Suzette are prepared in front of you, the way they have been since 1960. It is unfussy cooking done with discipline, and it is why regulars keep coming back.
Join us on boulevard Décarie for an evening in the room that's defined Montréal dining since 1960. Valet parking available.