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The team behind casual Mile End pasta lunchery Il Miglio have confirmed whisperings of their forthcoming second location, opening in Old Montreal this February.
Co-owner Claude Pelletier — who also co-owns Old Montreal’s Le Club Chasse et Pêche (CCeP) — told Eater Montreal on Friday that the new location, by the same name, is set to open around Valentine’s Day at 111 Robert-Bourassa Boulevard.
Their new space is located on the first floor of a large office building that’s also home to offices for software company SAP Labs Canada, among other businesses. Similar to their Mile End location, which opened on June 16, 2017, the new space will seat 26 people, with 15 spots at a shared table in the centre of the restaurant and 10 along a window counter by the entrance, which faces the intersection of Wellington Street and Prince Street.
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“The location is very promising,” Pelletier said. “It’s a good area, and we look forward to open.”
Il Miglio’s menu and pricing will also remain the same at their new location, according to Pelletier. The team will continue to produce all of their pasta in their production space at the Mile End restaurant, located on St-Laurent Boulevard near Fairmount Avenue, and will ship it downtown for daily service.
Il Miglio’s menu consists primarily of fresh pasta — vegetable rigatone, tomato gnocchi, and lasagna are all staples, while the team regularly updates a rotating chalkboard menu of new dishes.
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And as is the case with their Mile End location, Il Miglio’s new spot will largely serve the lunch crowd. Pelletier says they plan to open around 11:30 a.m. every day, and close around 7 p.m., focusing mostly on serving daytime diners from the offices surrounding the restaurant, while leaving the option open for patrons to grab food to-go on their way home from work in the evening.
And with their new location conveniently spotted in the same building as a number of offices, they’ve already begun to build intrigue among prospective daytime clientele.
“People in the building, they already come and check the crack of the door to ask questions, ‘When are you going to open?’” Pelletier said. “We’re going to have a good restaurant.”