Versa was among the first to revitalize the food scene in St-Roch. Chef Benoit Poliquin has altered the eatery's former twist on comfort food, to fall more in line with upscale bistro cuisine. The poutine is unlike any other, featuring shredded duck and raw-milk cheese. The interior is sophisticated yet fun, with clubby booths, a back-lighted bar, and retro disco ball. Clients chat and canoodle at the big refectory-style table in the middle of the restaurant. The "after work" crowd sips lychee sangria at the Atlantic oyster bar before enjoying salmon tartare.