Bellatrix’s mate turned 30 this year and Bellatrix, in a rare moment of affection, decided to throw him a surprise party. The guests included Vegan Vixen, Sweet Pea, and Diva #1 who were all on their best behaviour since we were amongst strangers. Therefore no over drinking or inappropriate behaviour, although to be honest we were hung over from a wild weekend and needed a relaxing dinner with real adults. Vieux-Port Steakhouse has been around since the 1980s; they are known for their amazing terrace and private rooms for events. Diva #1 had been there before and was excited to return for some steak.
We were quite happy to hear that we were going to be going to Vieux-Port Steakhouse during oyster month where a few Old Port restaurants partnered with Veuve-Clicquot to offer $2 oysters for the entire month of September, and it was just our luck that Bellatrix’s mate’s birthday dinner was on September 1st, the beginning of this great festival. Bellatrix had informed the girls that we were too big of a group not to have a group menu; this was unfortunate because the Divas hate group menus. The group menus ranged from 35$ to 45$ and you had one appetizer from a list of three and a main from a list of four. Being foodies, Diva #1, Vegan Vixen and Sweet Pea chose to get the three different appetizers and three out of the four mains. We also added two dozen oysters, thrown in for good fun.
Vieux-Port Steakhouse’s décor can use an upgrade; the interior of the restaurant looks like it is from circa 1980s-1990s but it keeps up its old Montreal steakhouse charm. It does not have the usual Old port pizzazz but on the flip side it is known for its good food. Sadly, we were not sitting on their terrace which is really wonderful and against a stone wall covered in ivy, but we were happy to start eating. We started with the caprese salad that was made up of the traditional tomatoes and mozzarella di buffala. Slices of tomatoes intertwined with slices of mozzarella di buffala made up this large appetizer. A pesto olive oil balsamic vinaigrette was drizzled across the top and made this caprese salad even more delicious.
Our second appetizer was the homemade crab cake which was one large fried cake served on top of a cream, white wine, and a Meaux mustard sauce. It came with a side of tomatoes and sweet mangos that were divine when coupled with the crab meat. This appetizer was better than imagined and not over fried but instead crunchy on the outside and tender on the inside. We were happy to see this appetizer on the group menu and enjoyed it tremendously.
The fried calamari was our last appetizer and since we wanted to try all of the group menu’s appetizers we ordered it too. It came with a diablo sauce which was mildly hot. The calamari pieces were large, although we did not get enough of the tentacles, and it came with the usual lemon wedge. We don’t often order calamari, unless it is fresh and grilled. We are over the deep fried calamari; there are tastier things out there. But we have to hand it them, Vieux-Port Steakhouse did a good job with their calamari. Before ordering this third appetizer, Diva #1 played the diva and asked if she could substitute her appetizer for their snails with garlic au gratin. She has had them before and knew that they were delicious. Sadly Diva #1 was told they could not start substituting group menu items and she was disappointed to not get her way, a feeling that she isn’t used to.
We ordered our first round of a dozen oysters between our appetizers and main meals. They arrived, majestic with a red wine and onion vinaigrette and lemon wedges. Diva #1, Sweet Pea and Vegan Vixen ate them up while Bellatrix looked on in disgust. We loved them so much that Diva #1 ordered another dozen while Vegan Vixen and Sweet Pea were in the washroom. No point in asking if you aren’t 100% sure that the answer is yes. This is Diva #1’s philosophy and one she practices quite often with Diva #2 😉 who is the more responsible of the two.
Since we were at a steakhouse, Diva #1 had to order the filet mignon center cut 8 oz. steak, AAA+ Alberta beef. When it arrived at the table, Diva #1’s only regret is that because she was ordering from the group menu, she could not add the sides and sauces that Vieux-Port Steakhouse is known for. For an additional 2.50$ you can usually add a veal reduction sauce, three peppercorn sauce, mushroom sauce or French shallot sauce to your steak. The mushroom sauce is decadent but sadly this was not an option for the group menu or Diva #1 would leap at the chance to add mushrooms to her perfectly rare filet mignon cut. Additions that the group menu did allow for was to add giant shrimp for 6$/each or a lobster tail for 16$.
The filet mignon came with a baked potato, green beans and grilled red peppers, but on their regular dinner menu, Vieux-Port Steakhouse, has even more sides for 4$ each: asparagus served with brown butter, roasted tomato with feta crumble, garlic spinach, etc.
Sweet Pea and Bellatrix both ordered the Santa Fe grilled chicken breast which was wonderful. It was served with a feta crumble and lemon sauce with a side of garlic mashed potatoes and vegetables. The sauce did not drench the chicken but provided another dimension of flavour. The garlic mashed potatoes were delicious, creamy and buttery, a perfect accompaniment to the chicken. The vegetables of the day were green beans and grilled red peppers. Like the filet mignon plate, they were crisp but still tender.
Vegan Vixen ordered the grilled salmon which came with green beans and wild rice. The menu advertised that it came with roasted garlic spinach but that must have been an error because none of the people who ordered salmon received spinach. The salmon was grilled and perfectly cooked. It was topped with a lemon sauce, similar to the Santa Fe chicken. Other menu items on their usual dinner menu include a porterhouse steak, bison, bavette, NY cut striploin, etc. Though the chicken was delicious and the salmon tasty, if you’re going to go to Vieux-Port Steakhouse you should stick to what they’re known for, their steak, and maybe throw on some seafood because that too is their specialty.
Vieux-Port Steakhouse is also known for their Sunday brunch buffet which boasts a higher end brunch. Though their décor needs some modernization, this is a great family restaurant, a true Old Montreal steakhouse. It isn’t a place where the Divas would go and get rowdy in scandalous outfits and their highest heels, but it is a place where they would go for a good steak. The Divas would like to return and try the restaurant’s other cuts of meat and fun appetizers such as their French onion soup and snails au gratin. We especially want to return in the warm summer months to take advantage of the wonderful terrace. Vieux-Port Steakhouse has a reputation in Old Montreal: it is an institution on St-Paul that has seen many restaurants come and go.
Our Rating: Splendid
Tagged: 39 Rue Saint Paul, AAA+, Alberta Beef, Antonopoulos, Arctic Char, Baseball Cut, Bavette, Bison, Calamari, Chicken, Cocktails, Crab Cakes, Filet Mignon, Flank Steak, French Onion Soup, H2Y 1G2, Lamb, Lobster, Lobster Bisque, Montreal, Montreal Restaurant, Mushrooms, NY Cut Striploin, Old Montreal, Old Port, oysters, Pork Chop, Porterhouse, Private Rooms, Rib Steak, Saint-Paul, Salmon, Santa Fe Grilled Chicken Breast, Seafood, Seafood Platter, Shrimp, Sirloin, Snails, Splendid, Steak, Steakhouse, Sunday Brunch, T-Bone, terrace, Vieux-Port Steakhouse, Vieux-Port Steakhouse Montreal, Vieux-Port Steakhouse Old Montreal, Vieux-Port Steakhouse St-Paul, VP Steakhouse, wine