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There is at least one spot in town where locals and tourists won’t have to be worried about being gouged on steak prices this Grand Prix weekend. OK, we’re talking tube-steaks, but still.

The Montreal Pool Room on the lower Main, arguably the purveyors of the best chien-chauds in town, has kept prices reasonable on steamies — steamés, for the bicultural masses — to $1.83, or $2.24 for a hot dog in a toasted (toasté) bun.

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But there have been other changes at the Montreal Pool Room, the city’s second-oldest resto, launched in 1912 by Bulgarian immigrant Dako Filipov. (It has a long way to go before breaking the record held by Old Montreal’s Auberge Le Saint-Gabriel, established in 1754. But it beats out No. 3 Schwartz’s, which started slicing smoked meat in 1928.)

While longtime Montreal Pool Room manager Zihni Mohariam is still piling condiments on the dogs behind the counter, there is a new steamie king in town, Socrates Goulakos, a player on the downtown bistro scene.