M&M Bar and Grill

The week at M&M Bar and Grill has a usable shape. Monday brings a burger special, Tuesday turns into Pint & Pound — a pint of beer paired with a pound of wings — Thursday is wing night by the pound, and Friday holds the line on fish, with a one-piece haddock plate anchoring the end of the week. Breakfast runs from eight every morning, the kitchen stays open through the dinner hours seven days a week, and the menu carries enough breadth that a table of mixed appetites does not have to negotiate before sitting down. The calendar is the simplest read on this Galt bar and grill — a kitchen organized less around a single signature plate and more around the days a regular might want a different reason to walk in.

The signature wings are lightly dusted and tossed to order, served with carrots, celery, and blue cheese dip; they are the order the Thursday special is built around and the cleanest first read on the kitchen. Perogies arrive cooked with green onions and bacon, topped with a grated cheese blend, and dropped beside a small dish of sour cream. Fish and chips come hand-battered with fries, lemon, and tartar sauce — the same plate the Friday special anchors. Burgers run as a real lane: the Forty Creek build is brushed with the whisky-leaning BBQ sauce and topped with onion frites, the Big Texas Burger lands under house-made chili and grated cheese, and the Grand Slam Burger arrives with sauteed onions, mushrooms, and a fried egg. Beyond the headliners, the kitchen sends out open-faced hot beef under house gravy, chili with garlic bread, pulled pork poutine, jalapeño poppers, and potato skins. The breakfast menu carries equal weight: Eggs Benedict on a toasted English muffin, the peameal-anchored Canadian Benedict, and the Big Country Breakfast — three eggs, three bacon, two sausages, two ham, homefries, and toast — set the morning tone, with omelettes, pancakes, and breakfast sandwiches filling out the rest of the page.