Être Avec Toi (E.A.T) Restaurant at W Montreal

The W Montreal offers a bright aesthetic where bold colours pop just a short stroll from the city’s picturesque old port. Enter the hotel’s lobby and you’ll find a muddling of ruby red and black charcoal, golden orbs illuminate while effortlessly hovering above and a multi-coloured graffiti work depicting a hummingbird in slow motion taking flight.

If keen to tuck into a fine French feast skip into Être Avec Toi (E.A.T). The hotel’s signature restaurant splashes out from the lobby and features an exciting art gallery, DJ designed soundtracks, and innovative Quebecois cuisine.

E.A.T’s art program features murals, paintings and installations by a variety of artists, many from Montréal’s cultural scene. Styles range from street art to contemporary, and the restaurant houses a dense gallery space and collaborative murals.

Start the dinner hour by plopping yourself down at the bar, sipping through a cocktail list prepared by NYC mixologist Eben Klemm. Later on once you’ve tucked in at your table whet your palate by selecting from over 200 bottles from the restaurants coveted wine cellar.

E.A.T’s menu showcases an appreciation for seafood caught on Canada’s East Coast (featuring epic seafood plateau’s, creative calamari a la carbonara, and champagne tossed lobster salad), while also celebrating decadent Quebecois flavour traditions such as foie gras and poutine.

Highlights from our French feast include lobster bisque amuse bouche, an outrageously epic charcuterie board, Grilled Caesar Salad with smoked black cod, Red Snapper doused in lemon mousseline, and finger-licking-good Fried Chicken slathered in honey and paired with a whisper of buttery mashed potatoes.

Aristocrat | pinot grigio, prosecco, white cranberry juice, elderflower syrup, cucumber

Montreal Cocktail | bombay dry gin, canadian club rye, suze, aperol

Lobster Bisque

Charcuterie Board | pâté en croûte, pork rillettes, dried ham, magret of duck dried from la vallée dolson, mustard, pickles, seared chorizo, morcilla saucisson, and coppa.

Duck Mezze | foie gras with fig confiture, duck rillettes with orange peel, foie gras panna cotta with caramelized pecans, smoked duck breast with lavender honey