In the hotel industry, the motel is often the most affordable option. It is this value of accessibility to good and simple things that is the reason for Motel Ontario. But be careful, the new address in Hochelaga does not offer you a roof for the night. It waters you and sustains you for an evening and that’s it.
Housed in a former bank, the 70-seat restaurant is spacious, open and bathed in light at the end of the day. Designer Tania Morisson, who also owns the beautiful furniture boutique Lovaco, has transformed the former bank into a friendly place.
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PHOTO DOMINICK GRAVEL, THE PRESS
Crispy eggplants are already a signature dish at Motel Ontario.
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PHOTO DOMINICK GRAVEL, THE PRESS
A lighter option is the macreuse tataki.
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PHOTO DOMINICK GRAVEL, THE PRESS
Focaccia is a must.
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PHOTO DOMINICK GRAVEL, THE PRESS
Atcikoc Jourdain Niquay’s cocktails are balanced.
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The three partners, Maëlle Doguet, Nicolas Curcio-Valquenart and Vincent Châtelet, know the neighborhood well and love it. They worked together at État-major, a “bring your own wine” restaurant a little further east.
The chef, Gabrielle Girard, also spent some time at this restaurant, in addition to having worked at the late Quartier général, Trois petits bouchons and Comptoir vins et charcuteries. Her talented sous-chef, Maxime Perreault, comes from Darling and Majestique. What beautiful establishments that inspire confidence!
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PHOTO DOMINICK GRAVEL, THE PRESS
Tania Morisson designed the decor of the Motel.
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PHOTO DOMINICK GRAVEL, THE PRESS
Vincent Châtelet, Maëlle Doguet and Nicolas Curcio-Valquenart are the owners of the restaurant.
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PHOTO DOMINICK GRAVEL, THE PRESS
Gabrielle Girard is the chef and Atcikoc Jourdain Niquay creates the cocktails.
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The dishes these two cook up are very tasty, like the breaded eggplant tower on cumin yogurt and the tempura cod sandwich with tartar sauce. The focaccia, with its garlic parsley butter, is always welcome at the table. There are also lighter dishes, like the scoter tataki, the salmon tartare and lovely salads.
Wine plays a big role at the Motel, and the menu was entrusted to Fluides, a young sommelier consulting company owned by Steve Beauséjour and Cat Fabi. The owners challenged them to find artisanal bottles, yes, but also affordable ones. The duo succeeded in their mandate, with several options in the fifties and sixties of dollars.
Cocktails with or without alcohol are also a delicious way to consume your liquids. Bartender Atcikoc Jourdain Niquay creates beautiful balanced potions for palates that like fruity, tangy, bitter or sweet.
Visit the Motel Ontario website