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Majestique's New Sister Bar Heads to Former Les Bobards

That, plus a new kitchen for Bar Waverly and Prohibition's new salad resto

Inside Majestique
Inside Majestique

PLATEAU - Expansions are already in the works for Majestique, the upscale oyster and wine hotspot with a Lesley Chesterman-approved hot dog. Owner Richard Holder told Eater that a counterpart to Majestique should be opening just a block and a half north, in the space formerly occupied by iconic salle de spectacles Les Bobards. The yet-to- be-named resto-bar is set to be something of a brew-oriented counterpart, said Holder. "It's going to be a different concept. The feeling of Majestique is feminine. What we're going to do here is more of a beer house or a cider house, with many types of cider on tap." Holder said the plan is to open no later than early next year. [EaterWire]

MILE END - Richard Holder also told Eater that Bar Waverly, his popular watering hole on the corner of the Main and St Viateur Street is set to start offering food any day now, shifting its vibe from bar towards bistro. "It's really about part of the quartier, being a neighbourhood bar. We wanted to feel a little bit more like a pub," Holder said. Waverly will also be opening its doors earlier each day to serve a grill-focused table d'hote lunchmenu put together by Kevin Fowler of Restaurant Holder in Old Montreal. It'll include two choices for full meals, alongside smaller plates such as burgers, fried chicken, and carpaccio. Waverly's interior also underwent renovations to create that neighbourhood bar feeling as opposed to the prior clubbier feel. [EaterWire]

NDG - Monkland Village comfort food spot Prohibition is set to move imminently, making room for a new restaurant called Sous Sol from Matthew Rouleau and Stephanie Russell. The new venture could have a soft opening as early as next week. Rouleau previously told Eater that the menu will specialize in meal size salads and a casual atmosphere. Prohibition will move a few doors along to 5700 Monkland, giving it more seats and a bigger kitchen. [EaterWire]