Chef Richard Taitt's love for New Orleans runs deep, and it shows in every bowl of gumbo that leaves his kitchen. This DDO spot channels the soul of Cajun and Creole cooking—dark roux, proper spice, shrimp and grits with the right ratio of creamy to bold. The jambalaya holds its own, and the fried oysters are worth ordering twice.

The room leans into the theme without overdoing it: burgundy walls, jazz on the speakers, the kind of warmth that makes you want to linger over bourbon-soaked bread pudding. A terrace opens up in warmer months. For a neighbourhood that's long been short on Southern cooking, Bistro Nolah fills the gap with conviction.

What started as a straightforward deli in 2004 has become a Kirkland institution. Founders Mario Teti and Enrico Parziale built the place on Italian essentials—imported cheeses, house-made sauces, cannoli that regulars swear are the best in the city—and it's only grown from there. A wood-fired pizza oven arrived in 2021, turning out properly crisp Margheritas alongside the deli counter's usual haul.

The shelves are stocked for takeaway, but there's reason to stay: fresh pies, a case full of prepared foods, and the kind of no-fuss hospitality that keeps families coming back across generations. It's a corner store, a lunch spot, and a pantry run all at once.

When the team behind Loïc and Name's On The Way opened Lou's in late 2023, it marked a quiet shift in West Island dining. Here was a proper neighbourhood restaurant—leather banquettes, soft lighting, classic cocktails done right—planted firmly outside the downtown core. The menu trades in elevated comfort: club sandwiches, cheeseburgers, mac and cheese, plus more refined plates like crab cakes and steak-frites.

Co-owner Peter Mant grew up in the West Island and built Lou's to fill a gap he'd long noticed: a place that feels polished without pretension, where you can get a good martini and a well-executed meal without driving 45 minutes into the city. It's become exactly that.

Philip Varvaro learned the craft at his family's legendary deli, The Main, before bringing it west to Pointe-Claire. The result is a smoked meat destination that rivals anything downtown: house-cured brisket piled high on rye, latkes fried to order, pierogies that taste like someone's grandmother made them.

The space is tight—regulars know to grab a seat at Mayfair Tavern next door and let the server bring the goods—but that's part of the charm. Whether you're going full deli spread with fries and slaw or just grabbing a sandwich to go, every bite reflects decades of family know-how. For West Islanders, it's a pilgrimage spot. For everyone else, it's worth the drive.

Jordan Biberkraut—the mind behind Hang Time Pizza and Pigeon Café—brought tavern-style pizza to DDO, and the neighbourhood's better for it. The pies are thin-crust, cut into squares, and meant to be shared over martinis. Toppings range from classic to adventurous: wild mushrooms and truffle, spicy Italian sausage, or just a well-executed pepperoni.

The vibe splits the difference between family dinner and night out, with a martini list that doesn't mess around and chicken sliders for those who want to hedge their bets. Biberkraut picked the West Island deliberately—lower pressure, easy parking, a clientele hungry for quality without the downtown hassle. It's working.

A restored 19th-century house in Pierrefonds might seem an unlikely home for French haute cuisine, but La Maison Verte makes it work. The kitchen channels classic technique into dishes like foie gras with poached pears and grilled bison with pink peppercorn whisky sauce, all built on market-fresh, locally sourced ingredients.

Inside, stone walls and candlelit corners set the tone—romantic without tipping into stuffy. Private dining rooms and a covered terrace overlooking the rivière des Prairies make it a draw for special occasions, though the thoughtful wine list and attentive service justify a visit on any given Tuesday. Decades of dedication show in every detail.

The Western-themed decor is playful, but the kitchen at Tacos Don Rigo takes its work seriously. This Pierrefonds spot has become a destination for quesabirria—crispy tortillas stuffed with slow-stewed beef and melted cheese, served with a cup of rich consommé for dipping. The tacos and burritos hold their own, unpretentious and properly seasoned.

Portions run generous, prices stay fair, and the service keeps pace even during the dinner rush. A terrace opens when the weather allows. For anyone tracking Montreal's growing Mexican food scene, Don Rigo's proof that some of the best isn't downtown—it's out in the West Island, doing the work without fanfare.

Brothers Dave and Steve have been running this Pierrefonds BYOW for years, and the formula hasn't needed much tweaking: Italian comfort classics, warm service, and an atmosphere that handles everything from birthday dinners to Tuesday night pastas with equal ease. Veal Marsala, shrimp aglio e olio, mussels à la Dijonnaise—the menu covers ground without losing focus.

Freshly baked rolls start every meal on the right note, and the staff know how to manage a full room without making anyone feel rushed. Pizzas are local favourites, but dishes like penne Romanoff and the Italian sausage sub have their own devoted followings. A reliable neighbourhood spot in the best sense.

Four decades in L'Île-Perrot have made Smoke Meat Pete a destination for barbecue purists. Peter Varvaro Jr. learned the craft working alongside his father at Montreal's Main Deli before striking out on his own, and the brisket reflects that lineage: marinated with a house spice blend, slow-smoked until it falls apart at the touch of a fork.

The menu extends into Southern territory—ribs, smoked sausages, plates built for serious appetites—but the brisket remains the draw. Inside, the room channels an old blues joint, complete with live music most nights. It's a trek from downtown, but that's part of the point: some things are worth driving for.

A year after Lou's opened, the same team launched Rendez-Vous next door—a wine bar modelled on Parisian caves à manger, but with a kitchen that punches above the usual small-plates fare. Chef Liam Barron runs an open kitchen turning out dishes that pull from across the Mediterranean: Sardinian clams, slow-cooked pork shoulder, pastas that feel both comforting and considered.

The wine list balances approachability with more adventurous pours, and the room—designed in-house—keeps things intimate without feeling cramped. Stop in for a glass and a bite, or settle in for a full evening. Either way, Rendez-Vous has quietly become one of Pointe-Claire's most confident additions.

The Patel family has been serving Pierrefonds for over 25 years, long enough to watch regulars bring their kids, then watch those kids bring their own. The kitchen stays rooted in Gujarati traditions: butter chicken, palak paneer, tandoori meats pulled from a proper tandoor, fresh naan to scoop it all up.

Vegetarian options shine here—baingan bharta with its smoky depth, dal preparations that reward repeat visits. Prices stay approachable, and the combo plates offer a solid entry point for anyone new to the menu. It's not flashy, but Bombay Choupati doesn't need to be. Twenty-five years of consistency speaks louder than any renovation could.

For Korean fried chicken in the West Island, Matjip's the call. The soy garlic version is the standout—crispy skin, juicy meat, a glaze that balances sweet and savoury without leaning too hard in either direction. Combo #12 at $15.50 has earned a reputation for value and volume both.

The menu stretches beyond chicken into pork bone soup, bibimbap, and octopus balls, but most tables are here for the bird. It's a focused operation: order at the counter, find a seat, wait for your number. No frills, no pretence, just well-executed Korean comfort food in a part of town that's grateful to have it.

Chef Germano Mustone cut his teeth making pizza in New York before bringing his craft to Beaconsfield. The pies at Cugini's split the difference between Italian tradition and American ambition: authentic sauce, fresh toppings, and enough creativity to keep things interesting. The Vesuvio—loaded with sausage and hot peppers—brings heat; the Dollard goes vegetarian without sacrificing substance.

Beyond the pizza, there's a café side to the operation: salads, espresso, donut twists drizzled with chocolate and honey. It's a neighbourhood spot that handles a quick lunch and a family dinner with equal ease, built on Mustone's belief that good pizza doesn't need a downtown address.

Sainte-Anne-de-Bellevue's canal-side location gives Ole Tapas a built-in advantage, but the kitchen earns its keep. Executive Chef Nikolaos Giannakopoulos brings a Mediterranean background to Spanish staples: patatas bravas, gambas al ajillo, croquetas de bacalao, all executed with care if not reinvention.

The terrace is the draw in summer—drinks and pintxos with a water view—while the interior leans cozy, Spanish guitar on the speakers. Sangria and cava flow freely. Some dishes land better than others value-wise, but for unfussy tapas in a relaxed setting, Ole delivers. It's the kind of place you end up staying longer than planned.

Scarolie's in Pointe-Claire spot has built its reputation on hearty Italian classics served without pretension: seafood tortellini in rosée sauce, chicken cacciatore, pastas cooked properly al dente. Portions run generous—leftovers are almost guaranteed—and the bread arrives warm from the oven.

The room is welcoming, with large windows and soft lighting that keep things comfortable without veering into dated. Service knows its craft, attentive without hovering. It's not the place for culinary fireworks, but Scarolie's consistency makes it a reliable choice when you want a meal that delivers exactly what it promises.

Le Canal starts at the fish display. Pick your catch, tell them how you want it, and the kitchen takes it from there—grilled, fried, or prepared Mediterranean-style with the kind of confidence that comes from doing one thing well. Tiger shrimp get a proper char, calamari stays tender, and the house marinara does right by whatever it touches.

The solo mix—a heap of fried fish and shell-on shrimp—is the move for anyone who likes to work for their meal. The vibe stays unpretentious, prices hold steady, and the staff keep things running smoothly on busy nights. A seafood spot that knows its lane and stays in it.

The wings at Cunningham's have earned a reputation that extends well beyond Saint-Laurent. Massive, juicy, and sauced with conviction—honey garlic, Thai chili, jerk, take your pick—they're the reason most people walk through the door. That Halle Berry once raved about them is a flex the pub has earned.

Beyond the wings, the menu sprawls into pub standards: calamari, garlic fries, a surprisingly tender osso buco for those who want something more substantial. Live music fills weekends, hockey nights pack the room. Parking's tricky and the vibe leans casual over curated, but that's the point. It's a neighbourhood pub doing neighbourhood pub things very well.

Three decades in, Maiko remains a DDO staple for sushi that goes beyond the standard roll. The family-run kitchen builds creative plates with real ambition: torched scallops with truffled mayo and sea urchin, lobster sashimi brightened by yuzu and pomelo, the signature "Perles de Maïko" combining torched salmon, foie gras, and berries for something genuinely unexpected.

The dining room is spacious enough to handle both date nights and larger gatherings, with art by Maïko's sister lending a personal touch to the decor. Omakase options let the chef lead, while a strong takeout operation keeps loyalists fed across the city. For West Islanders who want sushi with a point of view, this is the address.

The in-house butcher shop at 40 Westt isn't for show. Corn-fed Ontario beef, dry-aged 28 to 32 days, cut to order and cooked with the kind of attention that justifies the price tag. Porterhouse, tomahawk, filet: pick your cut, trust the kitchen. For those leaning surf over turf, a raw bar handles oysters with equal care.

The room plays up the theatre of it all—live jazz, martinis flowing, the kind of ambiance that makes a Tuesday feel like an occasion. Proximity to the airport makes it a natural pre-flight or post-landing destination, but it's worth a trip regardless. Save room for dessert; they take that seriously too.

Part deli, part café, part grab-and-go operation, DelMonaco runs on a simple premise: if it's not homemade, it doesn't make the cut. The zeppole—custard-filled, golden-fried—might be the signature, but the shelves tell the fuller story: house-made sauces, fresh pastas, eggplant parm ready for reheating, tiramisu that doesn't need to try hard.

The porchetta sandwich is a lunch staple, and the onion and olive pizza has developed its own following. A take-and-bake freezer keeps the comfort of Italy within reach for nights when cooking feels like too much. It's a family operation built on the "Momma's boys" philosophy, and it shows in every bite.

Over 115 dishes span Szechuan, Hong Kong, and Beijing traditions at this DDO institution. The menu is a deep bench: Hunan dumplings in creamy peanut sauce, crispy sesame beef, sautéed Szechuan shrimp, starters like shrimp toast and banana chicken rolls that have earned their own devoted followings.

The kitchen sources carefully—Québec pork, AAA Alberta beef, grain-fed chicken—and the results show in dishes like Szechuan pepper chicken with crispy spinach. The room is welcoming and unfussy, equally suited to quick lunches and group celebrations. For families in DDO, La Perle isn't just dinner—it's been the default for decades.

Gigi's has anchored Pointe-Claire Village since 1970, and walking in feels like stepping back in time. Retro booths, wood-panelled walls, the kind of character that can't be manufactured—this is snack-bar pizza in its purest form. Thick, airy crusts piled with generous toppings, from the bacon-and-onion Deluxe to the steak-topped Gigi Special.

The tomato sauce runs sweet and spiced, a signature touch that won't suit every palate but defines the place for those who grew up on it. Subs seasoned with a house blend and classic pastas round out the menu. It's not trying to compete with Neapolitan newcomers—Gigi's is playing its own game, and has been for over fifty years.

Dorval's historic first telephone building houses this family-run Italian spot, and the De Fazio family has been at it since 1986. The kitchen honours recipes that trace back to the Italian mountains—veal marsala with a dry wine finish, arugula salad balanced with crisp pears and citron dressing—dishes that feel comforting without sacrificing refinement.

The layout handles everything from quiet dinners to larger gatherings: multiple terraces, a cozy bar, private spaces for events. It's the kind of place that's hosted first dates and anniversaries alike, where the consistency of the cooking matches the warmth of the service. Nearly four decades in, the formula still holds.

What started as a Griffintown microbrewery has planted roots in Dorval, and the kitchen punches well above typical brewpub fare. Chef Natasha Chugh runs a menu that surprises: sesame-ginger beef tartare, jerk shrimp, cauliflower tostadas—plates that would hold their own at restaurants with no beer program at all.

The beer list matches the ambition, featuring small-batch creations and collaborations with breweries across Quebec and Ontario. It's a natural Friday night destination, but works just as well for an impromptu West Island afternoon. The Griffintown original built the reputation; Dorval proves it travels.

The building dates to 1847, all stone walls and history, but chef and co-owner Micheal Oliphant keeps the kitchen firmly rooted in the present. Cajun-inspired dishes anchor the menu—shrimp risotto with proper heat, red deer in mushroom sauce—executed with a precision that earns the upscale billing.

Downstairs bar, upstairs fireplace, garden terrace when the weather turns: Le Gourmand handles the full range of occasions. A curated wine cellar backs up the food, and the service reads the room well. Pointe-Claire doesn't lack for dining options, but few carry this kind of history and ambition under one roof.

Birdhouse landed in DDO in 2021 with a thesis: wings can be more interesting than most places make them. The menu proves the point—smoked apple habanero, cherry cola BBQ, cacio e pepe, a "Legendary WNT Buffalo" that nods to the departed Wings 'n' Things. Ninety seats, chicken-themed accents, and a kitchen that doesn't treat the form as an afterthought.

Beyond the wings, there's tater tot poutine, smashed burgers, spiked milkshakes in candy bar flavours. Vegetarians get cauliflower wings and crispy tofu that don't feel like concessions. A second location at Laval's Centropolis followed, with franchising now on the table. The West Island was the proving ground.

Halal comfort food with a South Asian twist—that's the lane Alfy's occupies in Pierrefonds, and it occupies it well. Wings come regular or jumbo, smothered in your choice of sauce. Pizzas push into unexpected territory: mutton curry, butter chicken, Kottu Roti topped with spiced chopped roti and scrambled eggs.

Loaded fries pile on spicy mayo, tangy cheese, and crispy chicken strips. Poutine variations run from classic to butter chicken to mutton curry. Burgers span the expected range, from straightforward cheeseburgers to double-stacked spicy chicken. It's indulgent by design, built for appetites that want more than the usual delivery options can offer.

Family-owned since 2011, Aryana feels like an extension of the owners' kitchen—recipes passed through generations, given their own twist, served in a room that's warm without trying too hard. The kebabs are the draw, cooked with the kind of care that comes from repetition and pride. The eggplant appetizer—rich, tender, dangerously easy to finish—deserves its own reputation.

Service strikes the right balance: attentive without hovering, friendly without performing. Rice dishes arrive fragrant and flavour-packed; vegetarian options don't feel like afterthoughts. It's a neighbourhood spot in the truest sense, the kind of place where regulars are greeted by name and first-timers leave planning their next visit.

Chef Deepak brings Indian and Pakistani cooking to Pierrefonds with a focus on the fundamentals: herbs, spices, and texture built into every plate. Skewers of tender lamb, delicately spiced seafood, dishes that honour South Asian tradition without cutting corners on execution.

The desserts close things out with the sweetness that defines desi hospitality. It's a bar and grill by name, but the kitchen's working from a deeper playbook than that suggests. For West Islanders craving subcontinental flavours done with care, Desi Vibes fills a gap that chain restaurants can't touch.

This Kirkland spot splits the difference between Persian and Greek, and makes the combination work. Filet mignon brochettes arrive tender and well-seasoned; ash reshte soup delivers fragrant depth. Homemade pita, brushed with garlic and served warm, sets the tone for what follows.

The space is modest—limited seating, understated decor—but a BYOW policy and friendly staff make it welcoming. Ingredients are prepped same-day, and the care shows. It's earned a quiet reputation as a local favourite, the kind of place you tell friends about when they ask where to eat in the area.

Forty-five years on the water in Sainte-Anne-de-Bellevue, and Le Surcouf still knows what it's doing. The kitchen trades in French gastronomy with Québec terroir: hearty onion soup, tender carré d'agneau, chocolate mousse for the finish. Classic technique, local ingredients, no need to reinvent what works.

Summer means canal-side views from the terrace; winter brings the warmth of the fireplace inside. Owners Dominique and Jean-Claude run a room where the wine pairings are thoughtful and the service matches the occasion. For celebrations or quiet evenings out, Le Surcouf has been earning the drive for nearly half a century.

Since 1953, Côte-St-Luc Bar-B-Q has been doing one thing exceptionally well: charcoal-grilled chicken. The original ovens still run, turning out 2,800 birds a week—crispy skin, smoky char, meat that stays juicy to the last bite. Nearly seventy years of consistency will do that.

The menu doesn't stray far from the core: rotisserie chicken, a crispy chicken salad for lighter appetites, sides that complement without competing. The DDO location brings the same formula west, serving generations of families who've made it a default. Sometimes simple done well is all you need. This is proof.

Named after chef Paulo Fraga's daughter, Bistro Grace operates like a love letter to family and craft. The Pierrefonds kitchen turns out elevated comfort—charred octopus, creamy mac 'n' cheese, steak frites cooked with precision—in an intimate room that rewards reservations.

A kids' menu balances value with quality, a thoughtful touch for a neighbourhood spot. Desserts like Meyer lemon tart and warm cookies with milk show the chef's playful side. Daily cocktails and a curated wine list round things out. It calls itself a hidden gem; the reputation's starting to make that harder to claim.

The all-you-can-eat format gets a proper workout at Matsuno. The menu sprawls well beyond the usual sushi rolls and sashimi: lamb skewers grilled with care, Chinese-style pork belly wraps, a dragon eye roll that justifies the hype, salmon avocado tartare for those who want to pace themselves. It's a volume operation that doesn't sacrifice quality for quantity.

The room is sleek enough for date nights, spacious enough for group celebrations. Reservations help during peak hours—the place fills up. Service keeps pace even when tables are turning fast, food arriving quickly without feeling rushed. For West Islanders who want AYCE sushi that actually delivers, Matsuno's the answer.

Owner Maurice greets guests personally, and that hospitality sets the tone for everything that follows. The kitchen works through Lebanese modern cuisine with confidence: tabouleh, sujouk, zaatar fries to start, then mains like tender filet mignon and properly spiced shish taouk. Vegetarian dishes—falafel, okra rice—are crafted with equal attention.

The room is elegant without being stiff, the kind of space that handles celebrations and quiet dinners alike. L'Île-Bizard isn't overrun with dining destinations, which makes Aya's presence all the more valuable. It's a restaurant built on personal touch, where the food matches the welcome.

Twenty-nine years by Lac St-Louis, and La Fondue du Prince still knows how to set a scene. The fondue menu runs deep—cheese, meat, combinations of both—served in a room that feels like a warm embrace regardless of season. Window seats offer waterfront views; Tony's keyboard performances add atmosphere without overwhelming.

Owners Suzanne and Jean-Claude have built the kind of place where guests return year after year, often for the same occasion. The cheese fondues are generous and well-executed, the experience enhanced by staff who treat regulars and newcomers with equal care. For fondue done right, this remains the West Island benchmark.

This Dorval Italian spot trades on atmosphere and consistency. The menu covers familiar ground—traditional pizzas, hearty pastas, veal dishes that deliver comfort without complication—but executes it with enough care to keep tables full. Seafood linguini with fresh shrimp and mussels is a standout; the Vitello all'Angelo brings rich, creamy satisfaction.

Focaccia arrives warm and homemade, setting the right tone before the mains land. It's not reinventing Italian dining, but Da Mangione isn't trying to. For a neighbourhood restaurant that does the classics well and doesn't overcomplicate things, it earns its regulars honestly.

Louisiana-style seafood boils have found a home in Pierrefonds. Ooh! Crabe built a following fast on the strength of its formula: seasoned shrimp, mussels, lobster tails, add-ons like sausage and eggs, all tumbled together and served for hands-on eating. It's messy by design, satisfying by execution.

Portions run generous, service stays attentive, and the atmosphere invites the kind of communal dining that seafood boils demand. Even the takeout game is thoughtful—leftovers come packed with extra sauce and reheating instructions.

The sandwich menu at Toasties runs deep, and the Pierrefonds spot has built its reputation on range and consistency. The Philly Steak comes loaded with pepperoni and mozzarella; the Onasis goes Mediterranean with grilled chicken, feta, and tzatziki. Somewhere in between, there's a sandwich for every craving.

Greek salad holds its own alongside the mains, and the Nutella cookie handles dessert. The renovated dining room works for catching a game; takeout and delivery keep the kitchen busy regardless. It's a lot of menu to execute well, and Toasties manages it with a consistency that explains the loyal following.

An open kitchen puts the craft on display: dumplings folded by hand, filled with combinations like lamb and coriander, shrimp with leek and egg, or vegetarian options for those who want them. Steamed or fried, each one arrives plump and juicy. The 15-piece set is the move for anyone who can't stop at ten.

The space is intimate—25 seats, give or take—with a front-row view of the action. Wait times can stretch during peak hours, though complimentary coleslaw softens the delay. It's a focused operation: dumplings done right, served without fuss. For that, the modest setting is easy to forgive.

In many ways, Grille-Nature is what happens when two of Montreal's most celebrated chefs decide to cook like they've got nothing left to prove. David McMillan and Derek Dammann—both known for shaping the city's fine dining scene—opened this Marché de l'Ouest spot in fall 2025, opting for something looser, warmer, and more inclusive than their previous projects.

The setup is simple: no booths, no white tablecloths, just four-tops and continuous service from 11 to 11. Both chefs now farm in Oka and St-Armand, and the kitchen runs on grilled meats, rotisserie birds, and whatever's good that week. Steak frites for some, soup and bread for others. It's a restaurant built for regulars, where a kid's welcome and a boomer can still afford a glass of wine.

The Gentile family's West Island outpost brings a Montreal institution to the old stomping grounds of its leadership—owner Anthony Gentile Jr. has lived and breathed the area since 1983. The menu follows the family's long-standing formula: Italian comfort cooking delivered at scale, with consistency and generosity as guiding principles.

Mornings run on espresso, brioche, and Italian-leaning breakfasts—frittatas, grilled cheese with fontina, smoked salmon bagels. Lunch and dinner shift into familiar Gentile territory: chicken cutlets, eggplant parmigiana, polpette, a deep bench of sandwiches. Pizza and pasta anchor the operation, from margherita pies to rigatoni bolognese and baked lasagna. The room mirrors the food—spacious, warm, unfussy—built to handle quick coffees, long lunches, and family dinners with equal ease.