MONTREAL - I remember a time, not so long ago, when deciding on where to go out for dinner was a no-brainer. Every occasion had its’ designated optimal location, and you used to end up on either St-Laurent boulevard, Mount- Royal avenue or even more recently, in Montreal’s Old Port, depending on the event. But what happens when you seem to outgrow your hotspots of times past? When the thought of your favorite eateries brings nothing to mind except fond memories of what they used to be? The sheen of novelty having been tarnished by common errors committed by restaurant owners who have chosen to ride the wave of reputation for a little too long; the menu lacking inspiration, the décor that’s no longer something to talk about and the jaded service staffs’ attitude starts to get to you.

Interestingly enough, it seems as though the feeling is mutual between the hardcore foodies and the up-and-coming restaurant owners who seem to be shunning the posh locales and favoring less obvious locations to exploit. No longer interested in paying outrageous amounts of money to rent out washed up resto spaces, chefs seem to be migrating to smaller neighborhood venues. Confident in their skills, they opt for less seats for a more intimate and personalized dining experience.

Chefs David McMillan and Fred Morin come to mind when mentioning such phenomenon. They took a leap of faith in 2005, when opening the now very coveted Joe Beef restaurant in the Little Burgundy district. They have since opened two more restaurants, Liverpool House and McKiernan, all neighboring each other. All very successful and attracting a discerning clientèle who doesn’t seem to mind going a little out of it’s way to get a taste of authenticity. They have been an inspiration for a slew of young entrepreneurs who have since established themselves in that area.

MAS Cuisine, presented by chef Michel Ross, formerly of La Brunoise, has done just as well for itself in not-so-chic Verdun. It goes to prove that a little bit of guts can go a long way. I was moved by his cuisine and in disbelief when I was presented with a bill that seemed minute in comparison to the quality of product and service that I had just received. Experiences like these restore my faith in what going out to dinner should be about.

Of course, there is a downside to this whole micro-resto movement…these discoveries can only remain a well-kept secret for so long, so good luck getting a table unless you are the type to reserve weeks in advance. I am not, so you can imagine the disservice that I am doing to myself by writing this article, but it is for the greater good of foodies everywhere. Travelers beware: Granted, there are some restaurants that, having made a name for themselves over the years, have become institutions and merit a visit, but take some time to research places that your concierge might not think of suggesting to you because they are not located in the tourist areas. You will certainly enrich your travel experience by discovering a new neighborhood, and give yourself an opportunity to mingle with the locals who definitely know where the good food is.