More in the blog:\n\nThe Why:  Along with Au Pied du Cochon, David McMillan and Fr\u00e9d\u00e9ric Morin's 75-seat bastion of heavy locally sourced gluttony was at the top of my \"to-dine\" list when making my first visit to Montreal.  Having garnered national attention after a visit from David Chang and subsequently releasing a cookbook appropriately titled \"Art of Living According to Joe Beef\" I knew it would be my kind of place - I just hoped the chalkboard menu could appease the picky palates of my mother and aunt.\n\nThe Space:  It's a bar - it is tight, it is cramped, it is full of odds n' ends, nick-nacks, trinkets, and even the bathroom is used for storage space.  Apparently only originally 35 seats and subsequently expanded to 70 the stools/chairs are hard and they seat you where they can - in our case at a \"3-top\" booth in the window.  Really, it's pretty awesome, but when it is full it is Loud with a capital L.\n\nThe Service:  Is \"hipster formal\" a service style?  It is now.  Much like the folks at Publican in Chicago or the Chang spots in New York these waiters, decked out in plaid and 5 o'clock shadow know the menu, the preparations, and the chef's vision without hesitation.  Recommendations flow freely, cautionary tales of \"ordering too much\" are given (and ignored,) and although his accent was thick our server's English was flawless - a must on the all-French Chalkboard menu.  \n\nCornflake Eel Nuggets with BBQ, Mustard, Tartar:  As anticipated, my aunt had a lot of difficulty with the appetizer portion of menu but wanting to make sure we experienced the best of what Joe Beef had to offer I took the liberty of ordering the first round for the table; three items with this as the centerpiece.  Served as a half-dozen, intense and creamy with that unctuous undertone that few things save for eel can offer, this should definitely be a must order for anyone making the visit.  Sweet without being sweetened, fatty without being 'greasy', and particularly excellent with the barbeque sauce - with the ladies unwilling to try I gladly ate all six.\n\nParfait de Foie Gras, Cherry Brioche, Truffles:  3.5 ounces of creamy duck liver whipped with black truffles served beneath a piping hot piece of buttery brioche loaded with maraschino cherries; it was every bit as good as it sounds and although I had to wait for a second piece of brioche I was glad to do so.  Like most things at Joe Beef this was probably best shared-but it wasn't.\n\nFoie Gras Double Down:  The second half of my main course was probably Joe Beef's most famous item and clearly poking fun at KFC's abomination of a sandwich Joe Beef takes the concept to a whole different level by replacing chicken with two thick slices of duck foie gras that are butermilk brined and breaded prior to a trip to the deep-fryer and wrapping them around aged cheddar and sliced bacon.  Loosely wrapped in aluminum foil and drizzled with pure maple syrup, sriracha, plus a bit of garlic and Old Bay infused mayonnaise the sandwich was much like everything else at Joe Beef, brash and unapologetic but at the same time nuanced and subtly sophisticated.\n\nLobster Spaghetti:  The recipe goes a little something like this - A 1.25 lb. lobster, 0.25 lb. house made spaghetti, 2 slices diced bacon, 3 Tbsp Brandy, 0.25 cup peas, 0.25 cup 35% cream, 0.25 cup half-and-half cream, salt, pepper, chopped chives.  The pasta is al dente, the lobster is snappy and sweet, and the sauce is the very definition of decadence - at $49 it is the most expensive item on the menu, but apparently also the most ordered...and for good reason.\n\nPistachio Financier - Maple Ice Cream:  I was told by a friend that while APdC's desserts are 'hit and miss' I should definitely save room for those at Joe Beef. Beginning first with one of the two 'larger' desserts my photos really don't do justice to how big this cake was, but at nearly eight inches in diameter and probably a half inch thick it was great - a thick sponge with great tooth already saturated with butter and almond paste but eager to soak up the creamy maple syrup and ice cream while pistachio granola added more texture.  Always happy to overindulge in desserts this was exactly my 'style' - a standout of the trip.\n\nThe Verdict:  The place is loud, audacious, and cramped while the food is equally brazen and uncompromised but with servers that love their job and chefs who know the basics well enough to nail them yet also  know themselves well enough to take chances there is a whole lot to love about Joe Beef.  While some may say it is derivative of APdC I personally couldn't imaging visiting Montreal again without dining at both because although the cuisine shares some similarity each is an entirely unique experience - Picard's space a self-proclaimed \"bastion of excess\" while McMillan and Morin's restaurant puts less emphasis on the audacity of each dish and more on experiencing their \"Art of Living\" inclusive of food, service, and setting.