As a student at nearby McGill University, I feel Wilensky's is a great place to go for its bargain price. A Wilensky Special is a deal at $4.50 when ordered with cheese. The all-beef salami combined with Swiss cheese and mustard make the sandwich altogether very satisfying. The cornbread roll is one of the best parts since it adds a bit of sweetness with every bite. It's pressed down and has a nice bready, slightly-fluffy texture. Their side dish of pickles complements the flavors very well.
Wilensky's also has cold sandwiches that can be ordered on the cornbread roll or the same roll with onions. Traditional egg salad replaces the all-beef salami for one in particular. It's a no-frills kind of egg salad sandwich, very traditional, with no relish or added condiments.
The chocolate milkshake is simply chocolate syrup combined with 2% milk, but its whipped texture is quite nice. It is also important to note that you should pay immediately after you order to look like you're a regular. Oh, and the staff is polite, but definitely not super-friendly.
Overall Wilensky's is a great lunch counter with lots of history (open since 1932) and provides a satisfying meal for less than $8. Well worth the trip!
The best bagel shop in Montreal is also on the next block! Fairmont Bagels is by far the best I've ever had, and you can get a half-dozen to go for only $3.50.
"The timeworn character of Willensky's gives it a charm that transcends the sandwiches, cherry Cokes and egg creams on its menu."
Michael Stern
"Here's the dish for which Willensky's is known, a pressed-flat sandwich containing slices of bologna and salami. Cheese is the only option."
Michael Stern
"It's unusual at mealtime to find empty seats at Willensky's counter. Nobody lingers; this is a place where customers are encouraged to eat it and beat it."
Michael Stern
"Have it your way? No. At Wilensky's you have your sandwich Wilensky's way."
Michael Stern
"A genuine egg cream (here called a frappe), perfectly made, meaning that there are still streaked veins of chocolate syrup in the bottom of the glass."
Michael Stern
