Moishes

The story

Crafted with passion, served with love

Moishes, c'est Montréal

Few restaurants can claim to be genuinely woven into the fabric of a city. Moishes can. The story begins in 1938, when Moishe Lighter — a Romanian immigrant — opened a small sandwich shop and smokehouse in Montréal's Jewish neighborhood. What started modestly grew, under his son Lenny's stewardship in the 1960s, into one of Canada's most respected upscale steakhouses, known for high-quality steaks, dry-aged prime rib, and fresh seafood.

Over eight decades later, Moishes is still standing — and still setting the standard. Under the current ownership of Grandio Group, the restaurant has relocated to a new address at the heart of the International District, steps from the Quartier des Spectacles. The space draws on the restaurant's rich history while introducing a measured touch of modernity: a setting that feels earned rather than designed.

One Thing, Done Exceptionally Well

The philosophy at Moishes is deliberate and unapologetic: we do one thing, and we do it well. That thing is beef — specifically, USDA Prime beef, a grade awarded to only 2% of cattle. From farm to plate, Prime meets the highest standards of rearing and processing, and it is the foundation of everything Moishes puts on the table. The kitchen takes its time aging the meat, refining recipes, and cooking each dish to order — a discipline built over 85 years of practice.

This commitment to consistency and craft is precisely what earned Moishes the Wine Spectator Best of Award of Excellence in 2025, a recognition that speaks to the depth and curation of the wine program alongside the food. For a steakhouse, the pairing of a serious cellar with serious beef is not incidental — at Moishes, it is part of the identity.

An Institution That Still Earns It

Moishes describes itself plainly as Montréal's oldest steakhouse — et toujours le meilleur. That confidence is not nostalgia; it is a position maintained through consistency across generations. Whether you are arriving for a weekday lunch or a Friday dinner with valet at the door, the expectation is the same: USDA Prime beef, a well-chosen bottle, and a room that knows exactly what it is.