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RESERVATION POLICY

We only take reservations by phone or in person. Human to Human contact.

514 722 2175

NOT BY: Facebook, email, or text message (even if you have the chefʼs number)

We love to talk to people and get all the information we can to have a successful visit. Over the years we have learned that the phone is the best way.

We begin checking messages on Tuesday late afternoon.

IMPORTANT: The day of your reservation, someone from our staff will call your shortly after 3pm to confirm your presence. It is vital a person picks up the phone or listens to their voice message. If we have no contact with a human, the table may be given to another hungry human (we believe this to be humane).

THE FOOD

We serve some classics, and original dishes that have become Gus classics. Portions are traditional size, not designed for sharing, more for lingering with a bottle of wine. We emphasize flavour over splendor, freshness over fashion. Parts of the menu change with the seasons, other parts we are not permitted to touch.

We are NOT a TEX-MEX restaurant. Those who say we are, have never eaten Tex-Mex food. We have tried to scrub the internet of that description.

Regulars of Gus understand our food, its personality. It would be our pleasure for you to try it as well.

GUS CONDIMENT CO.

Crafted in small batches in the Gus kitchen, the Gus Condiments are made according to the recipes you have tried and loved at Gus.

Find out more here.

WRITINGS

RECIPES. ESSAYS. SHORT FICTION.

Read more here.

GUS COOKING CLASSES

EAT. DRINK. WATCH.

A three-course menu is prepared during in front of the students. Each course is served with a glass of wine.

The student’s responsibility is to eat, drink, watch, listen. The instructors’ responsibilities are to explain why the recipe works (or doesn’t); why the wine tastes good, to feed, to answer questions.

The Gus cooking classes are $130 per person. We ask for a $20 deposit at the time of booking to reserve your spot. The balance is to be paid at Gus on the evening of the class.

Tuesday Night Series

  • Nov. 26th (2024), Jan. 28th, Feb. 18th: Spicy Salmon Tartare, Braised Beef Cheeks served with Butternut squash and Leeks and Horseradish cream, and Chocolate and Cranberry Bread Pudding with Bourbon Cream.

  • February 4th, March 11th: Gus’ original classics: CAESAR salad from scratch, marinated HANGER STEAK, chipotle jus and potato gratin, and a CHOCOLATE CAKE with baileys cream cheese topping

  • March 25th, April 8th: A light Cauliflower soup, Gus classic Lamb Roasted and Grilled served with a fresh mint caper salad, and Sugar Pie with Pecans.

Each class come with WINE PAIRINGS.

Note that our workshops are limited to 9 attendees. If you are interested in one, we recommend that you book your spot as soon as you can at 514 722-2175.

The first two classes are also available on Eventbrite, click here.

For all other classes, and going into the future, call 514 722-2175

CONTACT US

We’re open Thursday to Saturday, from 5:30pm to 10pm.

For reservations: 514 722 2175

For other matters: