Ubora: A hidden gem on the South Shore

Ubora - Salle Ubora - Salle Ubora - Salle Ubora - Les cheffes Marie-Ève Lemieux et Chloé Desruisseaux Ubora - Pâtes fraîches Ubora - Pâtes fraîches Ubora - Pâtes fraîches Ubora - Crudo Ubora - Carpaccio Ubora - Pâtes aux morilles Ubora - Dessert Ubora - Dessert Ubora - Bar Ubora - Salle privée Ubora - Toilettes
  • Ubora

  • Reservation with Libro
  • 3135 Boulevard Moïse-Vincent Longueuil J3Z 0G7
    (450) 926-5552
  • Monday: Closed
    Tuesday: Closed
    Wednesday: 5:00 – 10:00 PM
    Thursday: 11:30 AM – 3:00 PM, 5:00 – 10:00 PM
    Friday: 11:30 AM – 3:00 PM, 5:00 – 10:00 PM
    Saturday: 5:00 – 10:00 PM
    Sunday: Closed
    • Owner(s) Élie Akoury, Chloé Desruisseaux, Marie-Ève Lemieux
    • Chef(s) Chloé Desruisseaux, Marie-Ève Lemieux
    • Opened 2022
    • Offers a tasting menu
    • Accepts mastercard, visa, amex, cash, debit
    • 80 Seats
    • Accepts groups
    • Has a private room
    • Is accessible
  • Restaurant High end

Tucked away from Highway 30, on the first floor of a commercial building on Moïse-Vincent Boulevard in Saint-Hubert, Ubora is a hidden treasure on the South Shore that offers upscale, refined cuisine in a magnificent Art Deco decor.

Real estate developer Élie Akoury had the idea of opening the restaurant to serve the occupants of the Le Libertas commercial complex, which includes several dozen commercial condos. Ubora means “excellence” in Swahili, and this is exactly what the promoter wishes to offer to his clientele, made up of business people from the South Shore, as well as several regulars from the surrounding area.

Élie Akoury surrounded himself with a team composed mostly of women to develop the restaurant project. Firstly, the designer Faye Dea-Jalbert of Exa Design signed the sumptuous decor. Nothing was spared to create a hushed and chic atmosphere in the 80-seat dining room: a large black and gold bar, comfortable armchairs and upholstered benches in dark colours that make you want to linger, Art Deco-inspired lighting, all punctuated with elements reminiscent of the Prohibition period. Even the restrooms are worth a visit!

In the back, there is a private room with a speakeasy feel, overlooking the kitchen and an exclusive terrace, which can accommodate groups of up to 40 people.

An all-woman brigade

In the kitchen, the promoter called upon the duo of chefs Chloé Desruisseaux and Marie-Ève Lemieux, both formerly of the A5 Hospitality group and Kampai, who have surrounded themselves with an all-woman team. The chefs offer “a cuisine of flavours, of textures,” focused on sharing, in which vegetables, fresh pasta, aged meats and fish are showcased. “We like pasta, we like sauces, products that are not too processed, beautiful presentations”, they tell us.

The menu, which changes regularly, has about 15 dishes to share, presented from the smallest (the delicious sumac flatbread and salted churros) to the most hearty (the prime rib aged 30 days), plus a few specials that are added day by day and one or two decadent desserts. During our visit, our favourites were the aged salmon crudo and the grilled broccoli with tahini dressing. The presentations were indeed sublime!

For groups, Ubora offers a menu to share starting at $65 per person for lunch or $75 for dinner.

Bridging the dining room and the kitchen

“We like to tell a story when we bring the dishes to the table,” Chloe points out. Don’t be surprised to see the chefs come in with a little surprise, like homemade basil buttermilk ice cream or honeycomb from the Melifera School of Nomadic Beekeeping. “Our goal is to bring the dining room and the kitchen together. We’re often in the dining room, bringing the customers back to the kitchen. We’re a very small team doing all the services. We do everything together,” continues the co-chef.

As for the drinks, everything is also thought out as a team. The wine list is put together by Anthony Melita with the help of Chloé and Marie-Ève. It offers mostly classic references, with a few more daring choices from private import agencies such as Vin oui or Vin dans les voiles. You can also opt for one of the signature cocktails, which are created in the spirit of collaboration between the bar and the kitchen. “What we like are classics with a little twist,” Chloe explains to us, “We do pairings with our desserts and house cocktails.”

In short, Ubora is the place to be on the South Shore for a business lunch that’s out of the ordinary or a chic dinner in a subdued and warm atmosphere.

Photography by Alexandre Champagne, Drowster, Myriam Lafrenière

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