Westwood Bar and Grill

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

Westwood Bar and Grill

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:

Westwood Bar and Grill

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

Jonathan Fournier / Chef

Pinou Thong / Sushi master

A5 Hospitality

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

Westwood Bar and Grill

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

Jonathan Fournier / Chef

Pinou Thong / Sushi master

A5 Hospitality

Follow us

Sign Up

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

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