Lou's Pointe-Claire

"Classics like eggplant parm, Vodka rigatoni and dry-aged steaks stand out but Lou’s’ comté-topped cheeseburger might be the best in Montreal. "

The most recent addition to the string of charming storefronts that make up the Pointe-Claire village, Lou’s is a swanky New American restaurant by way of a seasoned team of industry stalwarts. Max Ruiz Laing (of St. Henri’s Loïc) is joined by chef Liam Barron (also of Loïc) and West-Island native Peter Mant (Apt.200, SuWu, École Privée, Name’s on the Way). 

The stylish, late-’60s-inspired dining room is designed by Kyle Goforth (Sid Lee) whose recent work includes the Vogue Hotel, the luxurious rooftop restaurant Hiatus, and beloved Neapolitan Pizza joint Elena. Lou’s aesthetic draws heavily on warm mid-century colours with accents of dark woods and richly-hued shades of yellow, orange and red. The space oozes with sophistication and provides the perfect backdrop for Barron’s steakhouse-meets-diner menu. 

With the martini as its emblem, you can expect the drinks to be good. The olive oil garnished signature martini is an instant classic but you can’t go wrong with an espresso martini, spicy Margarita or even a pint of ice-cold Labatt 50. On the menu, the classics like eggplant parm, Vodka rigatoni and dry-aged steaks stand out but Lou’s’ comté-topped cheeseburger might be the best in Montreal. While walk-ins are welcome on the terrasse during the summer months, reservations are strongly recommended.

(309 Chem. du Bord-du-Lac-Lakeshore)