West 50 Pourhouse & Grille
The Sussex Centre
Mississauga, ON
L5B 3C2
(905) 949-9378
Rating:
3½ out of 5 stars
(
47 reviews)
Hours: Mon-Thurs 11am-1am
Fri 11am-2am
Sat 4pm-2am
Sun 5pm-12am
Status: Closed
Payment Methods: Visa, MasterCard, American Express
Description
Casual yet sophisticated beer bistro and eatery in the Sussex Centre, across from Square One. More than 100 taps pour Canada’s largest selection of draught beer. Menu features an international fusion of flavours, the Oh Canada burger topped with pulled pork and maple bacon, or schnitzel. Lunch Mon.-Fri. Dinner, late-night daily. Live music Fri. & Sat. nights. Casual. Entrees: $15.93-19.98. AE,...
by whereca
on February 02, 2015 from whereca
Reviews
Kickass beer on tap selection: I've heard rumours that West 50 has the most beers on tap in Canada. They carry all of my favourite beers on tap--Mill St. Organic, Fruli, Kronenberg, etc. <br/>
It's a really fun place to go in Mississauga on Fridays and Saturdays, really mixed crowd and they usually have a mix of DJ and live music--worth checking out.
Rated 5 stars by Virginia
on May 16, 2011
Information from the business
From OpenTable:<br/><br/>Canada's Largest Draught House! Imagine 115 taps of the finest draught, poured to icy perfection via a state of the art draught system.<br/>
Executive chef Brendan Prong & his talented staff has prepared a menu with local ingredients & international flavors.<br/>
Two Multi-media equipped private rooms<br/>
Throw in a high-end sound system playing the best in classic 80's, 90's & top 40's....
by menuism
on April 05, 2013 from menuism
Canada's Largest Draught House! Imagine 115 taps of the finest draught, poured to icy perfection via a state of the art draught system.
<br/><br/>Executive chef Brendan Prong & his talented staff has prepared a menu with local ingredients & international flavors.
<br/><br/>Two Multi-media equipped private rooms
<br/>
Throw in a high-end sound system playing the best in classic 80's, 90's & top 40's. Catch all the...
by opentable
on September 08, 2012 from opentable