Grille-Nature propose un menu sophistiqué axé sur le steak de premier choix et les fruits de mer frais, offrant une expérience culinaire raffinée. Les convives peuvent s'attendre à des coupes de viande préparées avec expertise, mettant en valeur la qualité et la saveur synonymes d'un steakhouse dédié, ainsi qu'à une sélection des meilleures prises de l'océan. L'aspect marché du restaurant suggère un engagement envers l'approvisionnement d'ingrédients de haute qualité, garantissant un goût vibrant et authentique dans chaque plat. Cet établissement offre un cadre distingué pour déguster des repas savamment élaborés. L'approche culinaire se concentre sur l'excellence intrinsèque des ingrédients principaux, préparés avec habileté et précision pour en souligner les caractéristiques naturelles pour un repas exceptionnel.
Grille Nature s'est imposé comme une destination de choix dans l'Ouest-de-l'Île, régulièrement salué pour la qualité exceptionnelle de sa cuisine et son atmosphère dynamique. De nombreux clients soulignent l'utilisation d'ingrédients frais et de qualité dans des plats phares comme les calmars, les différentes coupes de viande, le poulet rôti et les entrées originales, comparant souvent l'expérience aux meilleurs restaurants du centre-ville. Bien que le service soit fréquemment décrit comme chaleureux, attentionné et compétent, quelques visiteurs ont noté des irrégularités occasionnelles dans le rythme du repas, le niveau sonore ou la préparation de certains plats. Malgré ces rares critiques, l'établissement est largement perçu comme un ajout sophistiqué et accessible à la scène gastronomique locale, les clients exprimant régulièrement leur intention d'y retourner pour profiter de la carte des vins et d'un accueil professionnel.
This place is an absolute hit. We sat outside with nice Spanish songs, & cold beer.
The calamari was perfectly coated, seasoned, & delicious. The addition of fried spices, grilled lemon, & a rich, velvety béarnaise sauce elevates a simple seafood starter into fine-dining comfort food
The main steak frites were amazingly cooked to perfection, crisp outside & rear inside in its own natural beef jus & the fries some of the best fries I've ever had were just perfect! Crispy & crunchy on the outside & perfection on the inside.
The service was outstanding, David McMillan came out couple of times to cheque how things were going.
There was no space for dessert
I was really looking forward to eating at Grill Nature. I'm a big fan of the chefs & the concept. When I first read about it, I thought it was exactly what the West Island needed: a simple, old-school menu done right.
Let's start with the chicken dinner. We ordered the whole chicken & when it arrived, it looked fantastic. Unfortunately, it was quite dry. The breast was very dry & the leg was tough to chew. The sauce was excellent, though, & the fries were delicious.
That brings me to the other bird: the duck confit. Again, it was dry, which was disappointing. It also lacked the richness & tenderness you'd expect from a good duck confit. Overall, it was an average dish.
We also had the steak frites. The flank steak was tasty, but there wasn't anything particularly memorable about it.
On the positive side, all four starters were delicious. The burrata, baked clams, & sashimi-style scallops were standouts. The bread was excellent as well.
Service started off strong & attentive, but our drinks took quite a while to arrive. The starters came out quickly, but there was a long wait for the mains. Had the main courses been stronger, the wait would have been easier to overlook.
Dessert finished the meal on a high note. The chocolate cake was absolutely delicious.
This isn't a complaint as much as constructive feedback. I'll definitely be back to Grill Nature because I know it's still relatively new & there is a lot of potential here. That said, dry chicken & duck are pretty fundamental issues, & I hope they're addressed because everything else suggests this restaurant could become something
I enjoyed Grille Nature a lot! Their menu could use a few more veggie sides/options. Their mains were fantastic. We got the half rotisserie chicken & the ribs. The fries were no exaggeration best fries i've ever had. Calamari was very crispy with a delicious dipping sauce. Service was fantastic; quick & friendly. Also nice to sometimes go out & have a parking lot & not have to fight for street parking! Would definitely come back. Great place for families, couples, amongst friends & even groups.
14 juin 2026
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Had high expectations considering the reviews & pedigree of owners. Unfortunately, very disappointing. We had 8pm reservation for 5. Only given menu from someone 10 min after being seated. Waiter did not arrive for another 15 minutes. All this time we browsed the menu & chalk board deciding what to order. When waiter finally arrived & explained the menu, many of the options on board were no longer available. Waiter was friendly & knew his stuff but it would have been nice if person who gave us the menu informed us of all the dishes that were sold out. Also it's strange that so many items were no longer available since it was only 8pm. Waiter really pushed the porterhouse steaks & I'm sure the quality is good but we're more into ribey & there were none. We ordered multiple dishes to share. Some were just ok but several were flops. Some dishes were way too salty or the chicken dish that tasted like the sauce came from a low cost bottle. Basically, the execution was not very good. The atmosphere & look are beautiful. Our table was located under the vent so we were freezing. Also, I sat at the end of a long table but there was a piece of wood attached to the corner legs that made it very uncomfortable to sit because I had to sit with my feet under my chair or stretched out over the piece of wood. I'm tempted to give them another try as maybe it was just a bad night. It happens.
Incredible. Don't need to say too much more. Good service. Bright & open & vibrant. 4 women shared 8 different things. All delicious. Standouts were the croquetas, avocado, fries (honestly so good) & the porterhouse we shared was crazy good. Cooked to absolute perfection with a sauce I can't even explain... Incredible.
We ordered all the seafood appetizers + a miso black cod from the daily menu.
On the whole, the appetizers were good individually & one or two of them pretty interesting. Though I don't recommend doing what we did & order all of them tapas style. For one, some portions were pretty large. More consequentially, most of them had the same feel, where they cover seafood flavor & texture with cream, sauce & crispiness.
The two that we liked were the Baked Clams with some nice acidity from the peppers & the Tuna Aguachile Crudo. The least liked are the 2 Fried Oysters; texture & taste of the shellfish are covered & not present.
The Miso Black Cod from the blackboard was a miss for us. The waitress described it as light & flakey, but it was the opposite: dense, heavy & rich. Missing something light to complement it, it felt like a chore to eat.
We still very much enjoyed the experience overall, just wishing a bit more variety for the palate & not have everything rich/fried. Love that this kind of restaurant is popping up on the West Island.
My wife & I dined at this establishment this evening.The service we received was first class.
Everything we ordered was incredibly delicious.
The crispy squid was far & away the best we ever had.The only dish that fell flat was the honey & ginger shrimp.It lacked flavour & should not have exited the kitchen.The duck confit was WOW!!!! but a little more sauce on that plate as well as a more decorative presentstion would have been nice.Overall the food is absolutely delicious.I was not at all expecting to see Gateau Marjolaine on the menu & that alone made my evening.I suspect that came by way of Joe Beef.There is nothing like Gateau Marjolaine.
The Negatives:
Noise levels can become a bit distractive
Dress code is a bit confusing.Are we casual or are we Smart casual.Some patrons looked like they were at a standup tubesteak supper at Lafleur's & others looked like they belonged in a saw dust joint.This is what happens when you combine haute gamme cuisine with ball park cuisine,you suffer from identity crisis.Not sure if the 2 can work together.Only time will tell.
Would we go back? The answer is a resounding YES!!!!! The food is just toooooo goooood not to return.
Went on a Thursday around 4:15 & we basically had the whole place to ourselves, which was amazing.
Our server was 10/10 he was super knowledgeable, explained everything on the menu, & made the whole experience even better.
The food was fantastic. I honestly don't think I've had better duck confit in Montreal (only time I've had it this good was in Paris). The béarnaise sauce was out of this world, & the calamari was perfectly coated, seasoned, & delicious.
Loved the atmosphere, & both chefs being there made it feel really special.
As someone who grew up in the West Island & a foodie for 34 years, I'm so happy there's finally a spot like this here. They really nailed it. Already planning my next visit.
I also shared a reel with more on my IG: @mtlfoodgal
Very disappointed with my main course that the waiter could have told me that it included only 6 shrimps. I then ordered also the broccolini which they were in a heavily sauce. It wasn't worth the trip & paying $350 for 3 people I would have gotten better food for that amount.
We were accompanied by another party of 3 which we definitely won't be returning.
Regards,
Grille Nature lived up to the expectations & I will definitely be coming back. The space is beautifully curated with rugs, warm lighting, thoughtful decor & soft jazz music-making it so that you feel as if you're having an intimate dinner at a friends home. The food was delicious- the ribs with their sweet red pepper sauce, & the bitter caramel of the sticky toffee pudding really stood out. Our server was a delight, being very personable. I dropped a star because the bathroom was not that clean (water all over the counters, & the toilet paper holder looked like it had rust or something brown splashed all over it), which took away a bit from the experience for a restaurant of this calibre you would think they had someone tending to the washrooms more often.
