Wilensky's Light Lunch Inc

"A classic lunch counter known for 'the special' sandwich: grilled salami and bologna on a grilled roll with mustard, and its nostalgic soda fountain." - Nathan Englander Nathan Englander Nathan Englander is a Toronto-based writer and best-selling author. His short fiction and essays have appeared in The New Yorker, The New York Times, The Atlantic Monthly, The Washingt

"Wilensky's Light Lunch is a renowned spot in Montreal known for its special grilled sandwich made with all-beef salami and all-beef balogna with a swipe of mustard on a roll. It was closed during the visit in the review." - Morgan Goldberg

"All-beef salami, all-beef bologna, mustard, on a roll, pressed flat: it’s what this corner lunch counter has been serving since 1932. Top off the meal with a cherry-pineapple soda or egg cream for the full experience." - Erinn Blicher, Eater Staff

"Open since 1932 and still in the family, Wilensky’s toes the line between lunch counter and time capsule. The Special is the most iconic menu item: all-beef salami, all-beef bologna on a kaiser roll with optional cheese and mandatory mustard. Seriously, please don’t ask them to leave off the mustard." - Valerie Silva, Tim Forster

"One of the Oldest Diners: Wilensky's Wilensky’s is sort of an institution in the Mile End. Family-owned since its opening in 1932, the place is famous for its extremely cheap snacks, no-nonsense approach, and retro decor. Pressed tin ceiling, Kik Cola clock, ring-up cash register, old-fashioned soda fountain—this place sometimes feels like a time warp or, at the very least, a museum. Perhaps what makes Wilensky’s so special is, incidentally, the Special ($3.90): “All-beef salami with all-beef baloney grilled to mouth-watering perfection on a tasty roll with a hint of mustard.” But don’t try to change anything in it—the owner, Ruth, will not have it. The Special is what it is, and no amount of money will make Ruth change it. Hell, she even wrote a poem about it: When ordering a Special, you should know a thing or two. It is always served with mustard; it is never cut in two. Don’t ask us why; just understand that this is nothing new. This is the way that it’s been done since 1932. Amen to that."