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Restaurant

Pizza Spanos

Dollard-des-Ormeaux
4.7$
OPEN11 am - 11 pm
Monday
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Sunday
Pizza Spanos Dollard-des-Ormeaux: Menu, Reviews & Reserve (2026)
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About

Pizza Spanos serves an extensive menu defined by hand-tossed dough prepared daily and topped with premium mozzarella and signature tomato sauces. Patrons choose from an array of classic Mediterranean-inspired pies, ranging from traditional pepperoni to complex vegetarian combinations featuring fresh peppers and mushrooms. The kitchen prioritizes consistent heat distribution in deck ovens to ensure a perfectly crisp crust and bubbling cheese profile. Beyond the standard pizza offerings, the establishment provides a variety of oven-baked subs and side dishes designed for quick, efficient service. The interior layout focuses on utility, maintaining a functional space that emphasizes the prompt preparation of large orders for takeout and local delivery. This establishment operates with a strict commitment to established preparation techniques, ensuring each item matches the rigorous standards expected by regular patrons seeking reliable, high-volume comfort food staples.

Details

Amenities, services & more

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5★
78%
4★
15%
3★
3%
2★
4%
1★
1%

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Reviews for Pizza Spanos

Food
Service
on Google4.5 (700+)
*as of 2026-07-01
5★
78%
4★
15%
3★
3%
2★
4%
1★
1%

Review Summary

Pizza Spano is widely celebrated as a staple of the West Island community, known for its hearty, old school style pizza and a welcoming atmosphere filled with local history and sports memorabilia. Customers frequently praise the generous portions and the use of fresh, high quality ingredients, noting that the menu offers far more than just pizza, including well-regarded subs, Greek specialties, and pasta dishes. While the vast majority of patrons highlight the consistently friendly service and comfort of the dine-in experience, the restaurant is also recognized as a reliable choice for takeout and deliveries. Despite very rare critiques regarding specific recipe preferences or occasional service delays, the establishment maintains a strong reputation as a cherished family-owned destination that provides a satisfying and nostalgic culinary experience for both regulars and visitors alike.
Page 7 of 7 - 69 Reviews
5.0

Sun Nov 5, 2023. Cozy atmosphere, hockey theme, clean, spacious, neat. Fries were amazing, yellow colour, not burned, not sweet potatoes. Chicken burger was amazing, grilled not fried. Pizza dough was really nice, generous on the ingredients. Great service, very friendly. Overall, it was a really nice experience. PS is now our go-to pizza place.

Nov 6, 2023
on Google

Best Pizza

Oct 31, 2023
on Google
5.0

Le burger de poulet & la pizza était délicieuse !

Oct 27, 2023
on Google

Great food! Loved the chicken & mushroom pizza! Tracy was an angel too

Oct 16, 2023
on Google

The pizza here is great, & the subs are even better. Friendly staff & great hockey memories in the decor.

Thank you Spanos staff. A top choice if you're in the west island area.

Oct 7, 2023
on Google
5.0

I am a regular customer & there pizza & subs are great!!Really nice people,they know what they are doing.Lots of experience

Sep 18, 2023
on Google
5.0

Great pizza, love everything on the menu, except the poutine, it would be better with curds instead of mozzarella

Sep 13, 2023
on Google
Foodie
1 Review
3.0

AAHHH Spanos, Spanos, Spanos!!! Capable of the best, like capable of the worst! Certainly the best pizza in the West-Island....when the CHEF "is in top shape", but when he's not....it could be very "ORDINAIRE"!! We usually order, went in the dining room once...I don't think we'll go back. Service was long & the food not great. But like I wrote before, best pizza in the West by far....when the chef is "in the MOOD"!!

Aug 24, 2013
Foodie
1 Review
4.5

This small eatery is awesome for its Pizza. They make it real !!! It's not very often I can get full after two slices but this place does not hold back on their SPANO SPECIAL! I also suggest their subs as a second choice!! Must try, best pizza in the West Island hands down!

Jun 30, 2013