Quebec Restaurants

In the early 1900s, a small dairy farm occupied the land where the award-winning cabaret-restaurant Ferme Rouge now stands—but the mooing of cows has long since given way to the vibrato of singers and the smooth notes of saxophonist Jason Scott. Today the lively tunes of Las Vegas–style musical revues pay homage to the likes of Michael Jackson and Elvis Presley, and performers such as Boom Desjardins and Marie-Chantal Toupin have taken the stage for stunning solo performances. Before or while watching the troubadours, guests feast on à la carte entrees ranging from filet mignon and new york strip steak to lobster and Atlantic salmon. These dishes balance on the arms of waiters who double as performers in the shows, which often boast a cast of 20 on Saturday. Diners can also serve themselves at a buffet that tempts tongues with more than 25 varieties of seafood, taking a bit of everything instead of consulting their magic 8 ball to decide on just one entree.

Rivalling the seafood buffet and stage for guests’ attention, a 1/2-scale replica of Columbus’s Santa Maria docks beneath the chandeliers of the cabaret’s maroon-walled and wood-panelled dining room. Commissioned from Seville to commemorate the 500th anniversary of Columbus’s journey, the ship sprawls into the second floor and attic and is functional enough to sail across Poseidon’s bathtub if given the chance.

Instead hefting flatware-laden platters, servers at Ekko de Brasil emerge from the kitchen with skewers of flame-kissed meats straight from the kitchen's grill tops. They slice these succulent cuts, which include bacon-wrapped chicken breast, top sirloin, and leg of lamb, directly onto diners plates, continuing until the guests either signal them to stop by flipping a color-coded coaster or stump them with a riddle. A veggie-filled salad bar of hot and cold sides incorporates as many fresh, seasonal ingredients as possible. The spacious dining room brightens up its dark-wood ambience with cherry-red curtains along the windows and lively Brazilian dance performances on Friday and Saturday evenings. Bartenders also help to keep morale high by uncorking Brazilian-vinted wines and mixing cocktails with cachaça, the favoured spirit of Brazil.