Best Cocktail Bars in Westmount

Great experience, food was amazing. Our waiter was a gem, didn’t get his name but I know he’s from Toronto. I got the ribsteak my wife got the pasta and we started with aranchini and polpettes. 10/10

Great food and the service was impeccable. Recommend

Went to watch the Opening Habs game and the ambience was very good!

Our first experience but definitely not our last . Creative approach to food, flavourful and beautifully presented . The perfect sharing environment . Recommend trying multiple dishes to explore the tastes of the Mediterranean. Ambiance is perfect. Staff is very attentive and friendly.

Henri is in good hands since new exec chef and low key kitchen rockstar Justin Moretti-Montpetit (Le Cordon Bleu Paris, Hotel Nelligan, Bocata) has landed residency at Birks Hotel. The restaurant is beautiful, classy and lively but discreet at the same time. On this warm fall evening sunset traded its light for purple lights and golden hues. The crowd is of all ages, classy but not overdressed, and you can tell there are alot of regulars in this crowd, which is qlways a good sign. Service is top notch, busboys discreet, and my waiter Malcom full of charm and good intentions. Plates are warm when they arrive, and pacing was on point. The octopus on hummus had this earthiness to it that was perfectly balances by the bitterness of the char, and the bright sweetness of pickled onions and fresh lemon herbs. The mi-cuit foie gras with fresh and confit figs with homemade sweetbread was absolutely killer. But the real star of the night was a new item on the menu, the lamb tagliatelle. Its like chef Moretti-Montpetit slowly establishing his master craft on a classic bistro menu. That dish is by far the best thing I ate this year, just because complexity sometimes lies in simple ingredients cooked with perfect restraint. The lambs just melts in your mouth, coated in a rich sauce that sometimes explodes on a grain of pepper or a fresh hazelnut cluster. Its subtle, rich, satisfying, and its only because I was in a restaurant that I did not lick my plate. The pepper sauce steak was cooked to perfection, and was topped with a generous slab of seared foie gras. Youd think I would stop there after eqting so much but the caramel desert was too tempting. Dont miss out on this restaurant. Youll thank me later for enjoying the food of a humble chef, master in his craft.