Au Pied de Cochon

This popular spot for Québecoise cuisine caters to serious carnivores, especially pork lovers, for which the restaurant is famous. Chef Picard, an avid game hunter, has little patience for vegetarians. Ten choices of foie gras include a favorite atop a mound of poutine. "Duck in a Can" is stuffed with thyme sprigs, foie gras, carrots and celery delivered with a can opener. In keeping with the Québecoise theme, finish the meal with a slice of sugar pie. The noisy, convivial atmosphere is better suited to a night out with old friends than a first date. The later the evening, the livelier it gets. Reservations are highly recommended.