LATEST STORIES

How an eccentric tavern keeper became a working-class hero of Montreal—and one of its unlikeliest legends.

The Bulletin is a collection of what's happened, what’s happening, and what’s to come in and around Montreal.

The culinary origin story of one restaurant, and a dish that shaped Quebec’s identity.

Call 'em inventive pastries, call 'em killer donuts from a Californian Montrealer.

On November 9, 1997, in Montreal’s Molson Centre, a quintessential American art form was reborn.

Honouring old-school techniques with a hands-on approach, Taglio's butchery and Montreal smoked meat keep the city's food heritage alive.

The Bulletin is a collection of what's happened, what’s happening, and what’s to come in and around Montreal.

A month of culture, history, and community—film screenings, live performances, art exhibits, and more celebrating Black voices across the city.

An indoor golf club ditches country club pretense for high-tech swings, Southern-style eats, and a bar that actually gets it.

After cutting his teeth at the famed Main Deli Steak House, Philip Varvaro has kept old-school techniques alive for over a quarter century at this Pointe-Claire restaurant.

Meeting the Metropolitan’s King of Light.

Taking inspiration from Chinese street-style shaokao barbecue, this deeply personal project reflects what its chef loves about cooking.

What happens when two bartenders experiment in their kitchen during a pandemic lockdown?

On bold portraitures with thoughtful abstraction, fixtures of Montreal’s streetscape, celebrating a city’s stories, and grappling with the form's impermanence.

The Bulletin is a collection of what's happened, what’s happening, and what’s to come in and around Montreal.

With just eight seats, curated ceramics, and a commitment to both tradition and local sourcing, this omakase is where every detail tells a story.