The 4 Origines microbrewery launched its activities five years ago in Griffintown, sensing the effervescence of the neighborhood. Last year, the four co-owners decided to open Origine Brass in Dorval, this time without measuring the impact that this new gourmet proposition would have in their West Island hometown.
“On Fridays, we absolutely have to take reservations, because it’s always full, tells us Keegan Kelertas, vice-president of operations. We are really surprised, we never thought we would have so many people. »
Of course, people rediscovered the taste for going out with the end of the pandemic — kegs account for 35% of 4 Origins beer sales, it was only 5% when COVID-19 was raging —, but it’s the quality of the menu that ensures the success of Origine Brass. “There are a lot of chains in the West, so we wanted to stand out with a slightly more refined offer,” says President Micheal D’Ornellas. Obviously, there are people who initially perceive us as a brewery, but many come back because of the food, which is of better quality. »
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PHOTO PASCAL RATTHÉ, SPECIAL COLLABORATION
Pesto and prosciutto pizza, one of eight varieties of homemade pizza, cooked on sourdough dough
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PHOTO PASCAL RATTHÉ, SPECIAL COLLABORATION
Flavored to perfection, the jerk shrimp, juicy and meaty, are sautéed with mango salsa and coconut milk.
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PHOTO PASCAL RATTHÉ, SPECIAL COLLABORATION
Michael D’Ornellas, President, Keegan Kelertas, Vice President of Operations, and Natasha Chugh, Head of Origin Brass
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PHOTO PASCAL RATTHÉ, SPECIAL COLLABORATION
The 4 Origins brewing team (Duncan Cowie, Braden Richards and Howard Aquino) now has a factory worthy of the name, built in the same building on Hymus Boulevard in Dorval. It can brew 6,000 hectoliters of beer per year, compared to the 1,500 that are brewed in the original Griffintown branch.
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We gave carte blanche to chef Natasha Chugh, who also strictly forbade us to take pictures of burgers! “The beef burger and fried chicken burger are still our best-selling dishes, but Natasha also offers us a special menu that changes every week,” explains Keegan. We put it prominently on the tables, and as soon as we did that, sales of our specials exploded. »
Tartares, jerk shrimp, cauliflower tostada, octopus and beetroot salad, house cocktails and natural wines, we are indeed a far cry from tavern food. Origine Brass also offers one of the only sourdough pizzas in the West Island.
We therefore work in the kitchen as we do in the brewery, which celebrates its fifth anniversary on April 22, in particular with nine new beers, including three collaborations, one with Sir John, from Lachute, a second with the General Brewery, from Quebec, and a third with Third Moon, from Milton, south of Torontoz — the malts used for this brew come half from Quebec, half from Ontario. To discover during your next trip to the West Island!
2220 Hymus Boulevard, Dorval