Prepare to treat yourself to a smoking hot, supremely delicious, shall we say ballsy new concept: Le Meatball House (1752 Notre Dame Ouest), where it’s all about gourmet, slow-cooked, sauced-up, better-than-grandma’s meatballs.
“We’re doing something Montreal has never seen before,” says Charles Manceau, creator of Le Meatball House and the talent behind several Montreal hotspots. The inspiration for the new concept comes from New York, which, according to Charles, is the city all restauranteurs should visit to get their wheels turning. “When I saw The Meatball Shop, it opened my eyes. I knew right away this is what I wanted to bring to Montreal.” But Charles would have to reinvent the concept in order to appeal to the Montreal palette. “In this city, people know good food. They have high expectations,” he explains. “How many restaurants open and close here? You have to be different, push the boundaries, always look for the next level.” (It’s a whole new ball game, Montreal)
So how will Le Meatball House satisfy Montreal’s sophisticated taste buds? By thinking outside the ball, of course. (Ball-busters.) The menu will offer a mix-and-match ordering system: First, choose a protein from a list that includes your classic beef meatball, but also balls like you’ve never seen before in varieties like chicken, salmon, tuna and shrimp. Second, choose a sauce from a creative variety of mild to spicy (balls of fire, anyone?), and finally select your plating, with the option to have your tasty balls in a brioche, a baguette with cheese, or opt for “naked balls” served up with a variety of sides that include roasted veggies, quinoa, risotto, and pasta. Three meatballs come in each order, which makes it easy to try out a bunch of options and share it with friends… or eat them all yourself. (If you’re ballsy like that.)
And it gets better. Aside from its lunch and dinner fare, Le Meatball House will offer a drive thru-style takeout window open between 12 and 3am to satisfy late-night munchies. “There is no proper food open late in this area,” says Charles. “Now, you’ll be able to drive up, order your meatballs, wait in your car, pick up your order, and leave.” Late-night meatball window? We are so sold. “The whole concept’s just easy,” Charles explains. “The menu is for everyone; wines by the glass, no reservations. I don’t want it to be a bar or a club, just a cool place to hang out and have a bite.”
Set to open this September, construction at Le Meatball House is in full swing. “Everything will be white and clean,” describes Charles. “White-painted brick, a white marble counter and white wood details.” While this first location will act as the flagship, Le Meatball House is already looking to the future. “The goal is to turn it into a franchise,” says Charles, who has already secured a second location on St. Viateur and plans to set up smaller meatball counters around the city.
A New York concept with Montreal flair and savoir-faire, Le Meatball House is topping our go-to list for Fall 2014.
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