Fodor's Expert Review DNA
Editor's Note: This location is no longer in operation.
The much-photographed, multitattooed chef, Derek Dammann, is revered by foodies for using the entire animal when creating his out-there dishes of heart tartar, seal salami, moose, and kid neck. There isn't a part of a goat, lamb, pig, (sustainable) fish, or cow he can't make delicious. He loves conjuring appetizers, so it's fun to order three or four starters and wash them down with a glass of vino from the award-winning Canadian wine list. The music is also Canadian, featuring Montréal jazz and soul singers. DNA makes an impression with bold orange walls, tricky mirrors, and a massive Swarovski chandelier. Daring diners should reserve the "kitchen table," where the chef makes a spontaneous menu and serves it in the kitchen.
