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Wilensky's Light Lunch


34 Av Fairmount O
Montreal, QC H2T 2M1

(514) 271-0247
top2000.ca

Rating: 4 out of 5 stars (70 reviews) Average Rating Over Time
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Average Cost : 10 Casual Deli diner Locals meals mordecai richler No Alcohol Non-Smoking nourriture Offbeat Pricing: Average Main Course Price is $6 restaurant salami salami sandwiches Sandwiches Specialty Take Out the Special



Hours: MON-FRI 9:00 am-4:00 pm
Status: Closed
Payment Methods: Visa, MasterCard, American Express, Discover, Diners Club

Description

The Profile Page for this restaurant is brought to you by the DiningGuide.com service. Wilensky's Light Lunch is located in Montreal.
by metroguide on July 24, 2017 from metroguide

Editorial Reviews

Frommer's: Wilensky's has been a Montréal tradition since 1932, and has its share of regular pilgrims nostalgic for its...
by frommers on November 12, 2013 from frommers
Eater: It's just a pressed sandwich of all-beef salami, all-beef bologna, processed cheese and mustard on a roll.
by montreal on October 01, 2013 from montreal
Wilensky's has been a Montréal tradition since 1932 and has its share of regular pilgrims nostalgic for its grilled-meat sandwiches, low prices, curt service, and utter lack of decor. This is Duddy Kravitz/Mordecai Richler territory, and the ambience can best be described as Early Jewish Immigrant. There are nine counter stools, no tables. The house special is grilled salami and bologna, with...
by frommersca on December 14, 2011 from frommersca
Zagat: 'Immortalized in The Apprenticeship of Duddy Kravitz', this 'family-run...
by zagat on March 02, 2011 from zagat

Information from the business

Wilensky's Light Lunch has not changed much since it opened in 1932. It is still owned by the Wilensky family, has much of the original decor and even some of the original customers! You can still order our Wilensky's Special: grilled salami and bologna on a roll with mustard. There are hot dogs as well. All the meat is beef. There is also an old-fashioned soda fountain in which you can get...
by foodpagesca on October 15, 2008 from foodpagesca
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