Installé dans un édifice centenaire au coeur du Vieux-Montréal, le restaurant Vieux-Port Steakhouse abrite des salles de style classique, où règne une ambiance chaleureuse. Le restaurant est réputé pour son steak au poivre, ses poissons frais et ses délicieux fruits de mer, dont le homard. Le dimanche, les convives peuvent aussi opter pour le brunch copieux. En été, la magnifique terrasse permet de profiter des rayons du soleil et de la douceur des soirées.
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My wife is trying to cure me of the habit of ordering a dish just because I don't know what it is or I have never had it before. More often then not it turns out to be a disappointment. Tonight I ordered the bavette (flank) steak. It was just okay for me as it is a tougher cut of beef, but that's my fault. Everything else we had was really good, my wife thought the Sante Fe chicken was exceptionally good. Overall, a good experience and I want to go back again and try something else.
When you're walking down the street in front of it, it doesn't look like much but the fine linens are your first clue. I love the old stone building and found it humourous that it's attached to a KEG steakhouse! Clearly they have survived here for a reason, and, in my opinion, if you want to know what it's like to eat the best traditional Cdn food in the city then EAT HERE!! The service is a close second to being their best feature. We were 2 couples. Thanks to a surprising tip from a friend, we started with Mojito cocktails which were brilliant!
The ladies each started with a mesclun salad that, by comparison after trying our smoked salmon appetizer, was a little lacking in substance but the ingredients were clearly top notch.
Then came the mains. We had their specialty - steak - cooked to perfection x4!
To top things off: 2 vanilla flavoured crème brûlées + 2 chocolate mousse cakes. After 4-way sampling/judging, no decision could be reached on which was better so we called it a draw for first place! (And that's something for a "chocoholic" like me to concede!) Which one you will prefer will most likely depend on how you satisfy your cravings for decadence - light or rich respectively.
We had this meal in July 11 (during our JFL trip) and we still talk about it frequently. What a treat!!
My girlfriend and I found this restaurant late on a Friday night during Grand Prix weekend.
It was an amazing experience, our server Louie recommended a bottle of wine that was cheaper than what I originally asked for and it was great.
Our steaks were way better than many steaks I've had in Calgary and the service was great too. It was a perfect start to a great weekend.
The environment was one of the best things, relaxed yet elegant. I will always visit this restaurant when I stop in Montreal.
It might have been the great weather last night that made my experience on the terrasse of this restaurant so enjoyable but I had a very good first experience overall with Restaurant du vieux-port.
They have a very interesting table d'hote ( which I regret very much not ordering) with fish ,steak etc.
I had the tuna...which was very good but a little overcooked to my liking ( I might be very picky)
Deserts were great! Have the creme brulee!
Pour 23$, le Vieux-Port Steakhouse propose quelques entrées dont les escargots gratinés et la galette de crabe maison. En plat principal, à vous de choisir entre la macreuse de bœuf, le filet de saumon grillé, le suprême de poulet, le contrefilet ou la côte de bœuf. En dessert, préparez-vous d’avance à devoir choisir entre la crème brulée classique à la vanille et le gâteau à la mousse de chocolat.
Situé dans un environnement chaleureux et convivial, ce restaurant pour carnivores est un classique de la ville. Vous offrirez à papa l'une des meilleures coupes de viande, des fruits de mer délicieux et un choix de différents vins originaires du monde entier.
Mur de pierres et bois franc… peut-on faire plus Vieux-Montréal? Vous aurez droit en entrée à la soupe du jour, la salade du marché, les escargots gratinés, la galette de crabe, les calmars frits ou le tartare de saumon. Choisissez ensuite entre le filet de saumon, le suprême de poulet, la surlonge de bœuf, la côtelette de porc avec purée de pommes de terre à l’ail, le contre-filet de bœuf, la morue noire laquée au miso ou la côte de bœuf 16 onces. Un gâteau au fromage, à la mousse au chocolat ou une crème brûlée vanille complète le tout.
