Comfort food, rebuilt entirely from plants.
The portrait and participationRegulars participation is awaiting confirmation. This portrait does not confirm activation or Regulars Pricing.
Veganarie begins with food people already understand: a gyro in warm pita, souvlaki from the grill, a burger, poutine and the pleasure of a full plate.
The difference is structural. The menu is entirely plant-based, carrying Greek references beside American and Canadian comfort food without treating vegan cooking as a restriction or a side note. It is the whole room.
That makes Veganarie particularly useful for mixed tables. The point is not to ask diners to admire an alternative. It is to give everyone something generous, familiar and satisfying enough to order again.
Five ideas that explain the house.
Founder Arie Reiser’s name sits plainly inside Veganarie. Public accounts of the restaurant return to the same detail: a present owner, a warm team and guests guided through a menu that may be new to them even when the dishes sound familiar.
In a commercial centre in Pierrefonds-Roxboro, the room functions as a West Island neighbourhood destination: easy to reach, family-friendly and built for dine-in, pickup or a table that wants to try more than one thing.
The confirmed public menu ranges across Greek, American and Canadian comfort food. Prices are intentionally omitted here until Veganarie confirms its Regulars menu and terms.
Pita, plates, grilled fillings, vegetables and the sauces that make the order complete.
The familiar side of the menu: burgers, sandwiches, fries, poutine and cheezy indulgence.
Falafel, dips and Greek starters give a group an easy way into the table.
The entire menu is plant-based. Vegan diners can order freely, while curious omnivores can begin with food they already know by name.
*Guests with allergies should always confirm ingredients and kitchen protocols directly with the restaurant.
Regulars participation is awaiting confirmation. This portrait does not confirm activation or Regulars Pricing.