Rufus & Anna: rotisserie, hummingbirds, and memories of The Blind Pig

Antoine and Mathieu, the duo behind Groupe Super (Blind Pig, Junco, Waverly, Mineral, Cour Arrière, Éléonore), launched a brand-new project last June: Rufus & Anna. After running The Blind Pig for a decade, their vision of hospitality naturally evolved—more mature, more thoughtful—taking shape today as a warm, welcoming space designed for their neighborhood.

The name Rufus & Anna pays tribute to two species of hummingbirds, a poetic nod to nature and to the owners’ signature style of naming their projects after birds—just as they did with Junco and Éléonore.

They dreamed of a space where the Hochelaga community could gather around good food and attentive service. And what better way to foster comfort and conviviality than with a rotisserie? The spirit of The Blind Pig is never far away: subtle references to the beloved bar remain in the décor, a gentle reminder of their roots.

The menu, crafted by Nicolas Marra (formerly of Bungalow), strikes a perfect balance between indulgence, refinement, and generosity. Expect oysters, a seafood platter of the day, and shareable starters like honey-glazed chicken wings, smoked gazpacho, smoked trout, Caesar salad, heirloom tomatoes with nectarines, and chicken liver mousse. Among the mains, the smoked ribs—tender and flavorful—are pure pleasure. The smoked flank steak with bright, herbaceous chimichurri is equally delicious. And of course, their signature roast chicken, available whole or half, comes with coleslaw, fries or salad, and their famous rich, savory gravy—so good you’ll be tempted to drink it.

Sides change with the seasons. During asparagus season, they were served pan-seared and in salad form, with hollandaise and a parmesan crumble — an absolute gem. And for dessert, don’t miss the strawberry shortcake if it’s still on the menu: Quebec strawberries, crème fraîche, basil oil, and a moist, dense cake — a perfect sweet finale.

Our unanimous favorite: the cocktail list. Brilliantly conceived by the team, it follows the migration route of the Rufous hummingbird all the way to Guatemala. Each cocktail pays tribute to a stop along the journey, featuring ingredients typical of each region. The migration begins in Quebec with the Fleur Boréale, described as “The departure. The first wingbeat beneath the tall pines. The hummingbird leaves the wildflowers of the north, carrying with it the scent of the boreal forest.” This takeoff is represented by a Quebec gin with conifer, elderflower, and lemon notes. The journey then moves through Ontario, New York, Vermont, the Appalachians, Georgia, Florida, Louisiana, the Gulf Coast, the Yucatán, and finally, Guatemala.

By evening, the atmosphere is festive, vibrant, and inviting — ideal for a date night, dinner with friends, or simply enjoying great food and drinks. The dining room can even be semi-privatized for groups or celebrations.

The design, imagined by Antoine and Mathieu with their friend Patrick Blanchette, is warm and “retro-modern” — a mix of light wood, caramel leather, and vintage lighting that feels both elegant and casual. The long dark-stone bar and cozy banquettes make you want to linger all night.

Rufus & Anna embodies care and craftsmanship at every step — a place where passion shines through in every plate, every glass, and every smile.

Written by Jean-Philippe Tastet
Photography by Alison Slattery

Last update: October 22, 2025

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