We hired them for our 1912 house in Westmount and they were fantastic. They knew how to strip the old layers without gouging the wood and even matched the original colors from a chip we found. Really careful crew, and they explained every step before they did it. Exactly what you need for a heritage home.

The brisket at that famous spot on South Lamar usually has a good bark and juicy interior. Dryness can happen if they sliced it too early and let it sit. My buddy who lives there says the trick is to ask for moist cuts from the point end. They might have had an off day but it's worth another shot at peak hours. I've found that even top joints can slip up when they're rushed.