_PAT4043
1-5
2-1
4-CAE05162
5-Copy of A7R02734
  • 1950, Claude-Gagné St
    Laval (QC) H7N 0E4 (inside the Place Bell)
  • 215 people

    Sitting capacity
    190 people

Atmosphere

Palm Springs decor, festive, trendy and warm restaurant & bar

Food

Dishes to share, surf & turf menu, charcoal, raw bar

Drink

Wide variety of revisited traditional cocktails, beers and wine list

Features

Open restaurant, lounge bar, mezzanine available for groups,
outdoor terrace, 6500 square feet

Transport

Metro Montmorency. Indoor and outdoor parking is available near Place Bell. Valet parking is free on Thursday, Friday and Saturdays, except during events starting at 7pm

Inspired by the California Coast, Westwood Bar & Grill has concocted a menu combining the refreshing zest of the sea, the earthiness of seasonal vegetables and the warm flavours of a charcoal grill. In that sweet spot where fire meets water, our team of chefs creates incomparable dishes using only the freshest ingredients.

With a decor reminiscent of Palm Springs and a groovy musical vibe, the Westwood experience is made for celebrating while sharing a meal among friends - a feast for the eyes and ears, as well as the palate.

Olivier Vigneault / Executive Chef

Born in Quebec City, Olivier Vigneault studied and explored French cooking before delving into Asian cuisine. After completing internships in Quebec and at a Michelin-starred restaurant in France, he became co-owner of Yuzu Sushi. He later moved to Montreal to become Executive Chef at Miso, and then Head Chef at Kaizen and Park. He is currently Executive Chef at Jatoba restaurant, and he recently helped develop the menu for Westwood, where flavour and creativity converge to offer diners a highly emotional culinary experience.

Jonathan Fournier / Chef

Epicurean by nature, Jonathan Fournier studied professional cooking at ITHQ, with an accredited specialization in meats. He then honed his expertise in renowned establishments such as Au Pied de Cochon, Les Enfants Terribles, and restaurants within the Opus Hotel chain. He is currently co-owner of Paradis BBQ restaurant, as well as a chef at Westwood, where he works with Chef Olivier Vigneault to offer a creative menu that ingeniously combines local flavours with charcoal-grill aromas.

Pinou Thong / Sushi master

Pinou Thong started in the restaurant business as a dishwasher at the age of 18. He got his big break as a sushi chef at Sushido, where he worked for 8 years. In 2014, he left to open his own restaurant, called Baraccuda, which he decided to close down 3 years later to broaden his knowledge and hone his skills with Chef Antonio Park at restaurant Park. Pinou Thong is a master at offering savoury arrays of raw fish, tartare and maki.

Opening hours

Sunday | 5PM > 1AM
Monday > Tuesday | Closed
Wednesday > Thursday | 5PM > 1AM
Friday > Saturday | 5PM > 2AM

Interested in renting Westwood Bar and Grill?

For small groups (20 people or less)
Contact the establishment directly by telephone or by sending an email:

  • (450)-238-0450
  • corporate@a5hospitality.com

SMALL PLATES

“FRIED CALAMARI
Chinatown style, Westwood mayo

THAI GRILLED BEEF SALAD
Filet 1855, Kimchi, lettuce boston

RED TUNA MAKI
Tuna tartare, westwood mayo, tempura flakes, tobiiko

TEMPURA SHRIMP MAKI
Yellowtail tuna tartare, jalapeño, butter cup lettuce, cucumber

VEGETARIAN MAKI
Roll in mamenori, cucumber, avocado, oshinko, oba

GINGER AND BEEF DUMPLINGS
Braised shiitake, soya, vinegar, bird’s eye chili oil

FRIED CHICKEN
Chicken legs, panko, BBQ katsuo

FILET MIGNON CARPACCIO
Jalapeño, salty egg yolk

RAW

“SASHIMI DUO
Salmon, Hamachi, salsa, ponzu sauce

SUZUKI
Yuzu, ginger, green shallots

SALMON TARTARE
Wasabi, green apple, yuzu tobiko

TUNA TARTARE
Soya, avocado, shiso

RED TUNA SASHIMI
Coconut, cucumber salsa, coriander

HAPPY FEET

ROASTED PORK CHOP
Sweet soya star anise, snow peas leaf, green onions

GRILLED CHICKEN BREAST
Lemongrass, coconut, peppers, charcoal grilled zucchini

GRILLED FILET MIGNON 1855
Steak spice, broccolettes, peach kimchi emulsion

CHARCOAL GRILLED PRIME RIB (TO SHARE)
40 oz, Meat gravy with arima Sancho

CHARCOAL GRILLED NEW YORK STRIP
Blue cheese butter, sautéed spinach with ginger

IN THE WATER

OVEN ROASTED BLACK COD
Root vegetable purée, charcoal grilled Nantes carrots

ROASTED SALMON
Lightly seasoned zucchini, tomato salsa, soy sauce

GINGER SHRIMPS
Sautéed, green onions, peppers, garlic chips

THE STAPLES

YUKON GOLD FRIES
Westwood mayo

CHARCOAL GRILL SWEET POTATO
Sweet miso butter, green onions

STEAM SEASONAL VEGGIES
Brown butter soya sauce with katsuobushi

VEGETABLES

CHARCOAL ROASTED CAULIFLOWER
Avocado, spinach, shiso, tomatillo

GRILLED MAITAKE
Fried shallots, smoked soya, limex

CHARCOAL ROASTED YELLOW GREEN BEANS
Marinated shallots, puffed quinoa, steak spice

SALADS

WEDGE
Iceberg lettuce, crispy wontons, creamy sauce, grape tomatoes

GREEN
Crispy spices, carrots, fried shallots

WESTWOOD SALAD
Yuzu vinaigrette, julienned papaya and mango

DESSERTS

Brownies and chocolate mousse

Lime and basil pie

Matcha and pistachio cake

For a private event or for a large group
(20 people and more)

Please fill out the form below. We will get back to you in the next business day or so.