A Slice of Blackburn Hamlet history is gone

Published in The BANAR November 2012
by François Trépanier

At the end of August, a piece of Blackburn Hamlet history, Wally’s “Fine Italian Cuisine”, closed its kitchen for good. The Elias brothers, Bob, Wally, Nehme and Sam, originally opened the Revoly restaurant in 1979 with seating for 52 people. “The place was so packed that wives would sit on their husband’s lap” says Bob! In 1982 they expanded the busy restaurant to 160 seats in the dining room plus an additional 27 seats at the bar. They renamed the restaurant Wally’s, after the brother who was the head cook. Wally had graduated from a four-year culinary program in Lebanon and “could cook anything to perfection” claims Bob. Everything at Wally’s was made from scratch. The pizza was the best anyone had ever tasted and sea food was always served fresh.

While Wally was busy in the kitchen, Bob looked after the hospitality of patrons. It was a meeting place in Blackburn Hamlet where people came with friends to enjoy great food and have a good time. Young people met at Wally’s, got married and later their children came to Wally’s! Three generations came through the doors during the 33 years of operation, one of the longer operating businesses in Blackburn Hamlet. People came for the Karaoke which was more popular than live bands. One Saturday afternoon each month was dedicated to kids Karaoke, where children and parents enjoyed time together.

In recent years, with the arrival of several restaurants around Blackburn Hamlet and changes to city by-laws, the restaurant’s attendance diminished. The four brothers decided to close Wally’s and transform the building into a rental complex. Phase 1 will include 12 units and should be ready in the Spring, while Phase 2 is planned with 24 high-end units to be developed in the near future.

Bob misses the food and the people, but his wife is happy that he is home! The four brothers appreciate the support they received from the residents of Blackburn Hamlet throughout the years and hope to continue contributing in the growth of the community.

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