Ristorante Donato se concentre sur la préparation authentique des classiques italiens, en privilégiant les techniques traditionnelles qui définissent la confection des pâtes et des pizzas régionales. Le menu propose une sélection de pizzas à croûte fine garnies de fromages importés de qualité et de légumes frais qui reflètent la disponibilité saisonnière. Les clients découvrent un environnement structuré axé sur la production de pâte façonnée à la main et de sauces onctueuses à base de tomates mijotées pendant de longues périodes. Chaque plat démontre un respect des principes culinaires méditerranéens classiques grâce à l'équilibre minutieux des herbes et des huiles d'olive. Des opérations de cuisine efficaces garantissent que chaque commande respecte des normes de constance précises en matière de texture et de saveurs. Cet établissement maintient un engagement envers des méthodes de cuisine simples mettant en valeur l'intégrité de la pâte et le caractère vibrant des ingrédients italiens essentiels.
Ristorante Donato reçoit généralement des éloges pour son atmosphère élégante, son décor soigné et son service professionnel, de nombreux clients soulignant la grande qualité de plats comme le poulpe, le tartare de saumon et diverses options de pâtes. Bien que de nombreux convives décrivent leurs expériences comme mémorables et de haut niveau, notant l'accueil attentionné et l'énergie vibrante des lieux, certains commentaires soulèvent des préoccupations concernant le niveau sonore, les prix élevés et des incohérences occasionnelles dans la préparation des plats ou la taille des portions. Dans l'ensemble, l'établissement demeure un choix prisé tant pour les sorties décontractées que pour les événements spéciaux, bien que les avis restent partagés sur le rapport qualité-prix pour certains visiteurs.
I was craving Italian food & went there for lunch. I ordered the Table d'hôtel. Both the Ceasar salad & the pasta were underwhelming. The tiramisu was good. Service was ok. Overpriced & underwhelming.
I will have to come back for supper as I was told the menu is not the same but for lunch I have to say I am not impressed.
Bavette undercooked
Pizza was OK at best little bit too stringy & crepe like & the sauce abit to sweet.
Calamari rip off of a portion.
My brother pasta was OK, i make it better. some sort of ragu
31 mars 2026
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First visit to Donato this week & really enjoyed it. Beautiful space with a warm ambiance, attentive service, & overall a great vibe.
Had the conchiglie pasta with spicy tomato, cream & vodka sauce, which was delicious, paired with a nice glass of chianti. Simple, flavorful, & very well done. A very enjoyable night out
Last Sunday evening, without a reservation, we were graciously welcomed into Donato, & what followed was nothing short of perfection. The setting is beautiful-refined yet warm-& the staff's polished, kind, & deeply accommodating service elevated an already exceptional dining experience into something unforgettable. Every member of the team exudes genuine hospitality, making us feel not just welcomed but honored to be there.
We shared what was easily the best Chablis I've ever tasted, a crisp & elegant pairing that I enjoyed with my soon?to?be 100?year?old mother-a moment I'll cherish. The calamari was a revelation: light, delicately breaded, & perfectly fried so that it tasted almost baked-crisply golden yet never oily. The Branzino with pearl pasta was pure elegance on a plate-light, delicate, & balanced to perfection.
We were so utterly impressed that we returned the following Saturday, again without a reservation, & were once more accommodated with grace & remarkable hospitality. The service, if possible, seemed even more polished, & every dish lived up to the same impeccable standard. The tuna tartare was beautifully presented & bursting with freshness, while the filet mignon, draped in a black truffle, foie gras, & rosé dressing sauce, was simply the best I've ever had-unparalleled in tenderness & depth of flavor.
Each visit to Donato has been a masterclass in refined cuisine & first?class service. It is rare to find a restaurant that achieves perfection on every level-but Donato does, effortlessly.
If I could get anyone who ventures near this restaurant to walk in the door I would. We ended up coming here because another restaurant fell through & it was meant to be. The atmosphere was absolutely beautiful & chic. The service was incredible with an amazing shout out to our serve Hoye (apologies for spelling if this is incorrect!) he was the perfect server who had many great suggestions & pairings for us to try. Being tourists he also gave great advice on the best way to spend our time visiting the city. If- WHEN I return, I hope to be met with him again.
Now onto the star of the show, the food. This goes down as my husband & I's best meal EVER. Which is hard to say seeing as he is a french winery chef with high standards. The food was fresh & flavorful & presented beautifully. Each serving was portioned perfectly that we left having an appetizer (Burrata was 11/10 as Burrata connoisseurs) getting two meals & splitting them (the Gnocchi & the Beef Pasta special) & lastly the Orange Cake. Despite having & finishing all this food we left perfectly full. No more no less.
Please if you are a local or a tourist go & see how incredible this restaurant is for yourself. You will truly thank yourself later.
I have been here a couple of times now & it's become one of my go-to's. Not necessarily just for italian food but for a good vibe, drinks, date wtv. The first time left abit of a sour taste in my mouth service wise. The waitress was very pushy & wanted to sell us on every single thing possible but no complaints about the last couple of times. Pasta dishes are great, Steak is fantastic. The pizza's are pretty good as well. They have a good dough. Bar is nice too. It definitly ain't cheap but what is these days. At least you don't leave there feeling scammed.
We had an early reservation (6pm). The stone-faced Maître d' gave us a small table by the window. Service was prompt, friendly & polite. We had an appetizer of deep-fried cauliflower, which tasted like deep-fried cauliflower, accompanied by a sauce which tasted of nothing in particular. We ordered'Branzino all griglia.' This was an unexceptional presentation of sea bass, moderately tasty, but very small & mostly skin. We also ordered'Rigatoni, ragu bianco di vitello, pecorino toscano.' The pasta had a hard veneer, as though it had spent too much time under a warming lamp. The sauce was thin & bland. The veal was minced & tasteless. By 7:15 the room was full & the hubbub was deafening. Another guest squatted next to me & had a very loud & long conversation with a seated guest, in Spanish. Prices were high, which probably has more to do with the Westmount location than anything else. One appetizer, four glasses of white wine, two main courses: $172.46 plus tip. We have no plans to go back.
It is my second time visiting this restaurant, & I definitely believe that I'll be back.
Great ambience & the music had me wondering who had aux - songs straight from my own playlist! The service is always very fast & the food is very enjoyable. The salmon tartare is a hit. I ordered the lobster pasta again this time & the sauce is just as good as I remembered it. We also got the bistecca which was very tender. Overall, great place & will return
