Sometimes it just takes an occasion. We were looking for a BYOW to celebrate my mother’s birthday. She had once mentioned having a great xmas party experience at Restaurant Wellington in Verdun. I had yet to go and the restaurant is perfectly halfway between my place in the Pointe and my sister’s in Verdun. So after a short apéro at my sister’s, we found ourselves at Wellington a few weeks ago for a nice meal to celebrate prior to the Holidays starting up.
Restaurant Wellington has been around for 7 years now and has developed a solid reputation as a BYOW restaurant. It hits many of the classic tropes you see in the more successful BYOWs in Montreal – simple, clean decor, blackboard menus and a menu that is French in technique but that works with as much local produce as possible. Service was solid through the evening. It was a quiet Sunday night so ambience wise it was very relaxed and low key.
For the appetizer course, I went with the beef tartare served with egg yolk, caramelized onions, dried mushrooms and crispy crackers. A classic but well executed and well presented. I loved the textural element that the dried mushrooms brought by being mixed in with the meat. The yolk and the onions provided the classic sweet and rich notes that pair well with the raw beef.
As a main, I got to try two different ones by sharing with my wife. I went with the Quebec pork belly braised in local beer Botanik by 4 Origines served with cortland apples, Brussel sprouts, mustard and maple sauce. I love a good fatty pork belly and this one was no exception. Botanik is a very herbal beer with strong gin-like notes and I enjoyed how those flavours came through with the pork. All of the sides were very done and paired nicely to the main element. An excellent dish.
My wife had chosen the seared scallops served with roasted garlic polenta, zucchini, parmesan, eggplant and burnt thym sauce for her dish. Scallops were delicious and seared nicely. The really unique element was the polenta and how the roasted garlic really popped and mixed nicely with the cheese melted on top as well. A solid dish.
The final course was dessert and I went with the brownie served with various additions including a spice cream which was excellent – very holiday in spirit. The brownie had a great texture and very chocolately flavour. A solid finish for the meal.
Restaurant Wellington is a solid BYOW option through and through. We left happy and satisfied with our meal. On this occasion, my mother was happy and that was the most important thing. If you are looking for a good BYOW in the Sud-ouest, Wellington is definitely worth your consideration. They will not disappoint you.
Cheers!
Restaurant Wellington
3629 Rue Wellington
514 419 1646
Ramblings from the Complex Mind of a 30 Something 