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Portovino

  1. Brossard
  2. Brossard Food

Reviews, get directions and information for Portovino

Portovino

About

Restaurant apportez votre vin dans le Quartier Dix30 où se marient une ambiance chic, nos mets authentiques italiens et un service hors pair.

Story

Portovino redéfinit le milieu montréalais de la restauration décontractée et raffinée où l’on peut apporter son vin. Les créations classiques du chef combinent des ingrédients frais et locaux pour en faire des mets classiques et urbains. Portovino est l’évasion culinaire parfaite pour les réunions en famille ou des retrouvailles entre amis, ainsi que pour les rendez-vous plus intimes.

Service de brunch le dimanche de 10 h à 14 h!

Address: 8940 Boulevard Leduc #30, Brossard, QC J4Y 0G4, Canada
Phone: (450) 445-8716
ac.onivotrop@drassorb
State: Quebec
County: Champlain
City: Brossard
Zip Code: J4Y 0G4


Opening Hours

Monday: 11:00 AM – 10:00 PM
Tuesday: 11:00 AM – 10:00 PM
Wednesday: 11:00 AM – 10:00 PM
Thursday: 11:00 AM – 11:00 PM
Friday: 11:00 AM – 11:00 PM
Saturday: 11:00 AM – 11:00 PM
Sunday: 10:00 AM – 2:00 PM, 4:00 – 10:00 PM

Update Info

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Reviews
High quality food but small portion and high price
7 years ago (03-03-2018)
BYOW/BYOB. Wonderful caring service! Brunch is a notch above the rest. Great place for family gathering for special occasions, gets crowded quick, so show up early! I would definitely recommend & return!
7 years ago (19-01-2018)
Cozy little place for some good food at a reasonable price! You get bread before the food, which not many restaurant gives anymore! You get an entree before the main course and finish off with desert with tea!
8 years ago (11-12-2017)
Good food just a bit pricey for pasta The decor is superb and great atmosphere Great view from the Second floor
8 years ago (13-12-2017)
certainly very long time to wait disorganised staff decarie NOW closed i did go yesterday 20 jan 2018 in dix-30 sector for 50x times WAS NOT that bad but food was cold ive try a lasagna and a steak the first was no sauce and less 15 grams of ground meat and steak over cut and cut some part where GRAY on side when i was cutting was a net red line but on inside was turning gray green with a pink hint very hard to view over reflection maybe just of light. If im owning this company i would fired all crews and let a chance to new teenagers and young adult not scam but real young people at minimum wwould do job better then them.WE was about 50 peoples for an ANNIVERSARY of my twin brother that has 40 years old. ALEX and SACHA well if you bring your crew in Android that will lead super cams there inside place where they have so many peoples bet not all hired. AND hi risk of meat not buyin from legal place for restaurent.
7 years ago (21-01-2018)
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