Food & Drink

Carlos Ferreira built his Peel Street restaurant to represent a larger vision of Portugal. Three decades later, his daughters are helping carry that ambition into its next era.

Food & Drink

Inside a raw concrete space on Murray Street, banana-infused espresso and matcha drinks anchor a broader ambition to become part of the neighbourhood’s daily rhythm.

Food & Drink

Set inside a former Mile End bakery, two Bouillon Bilk alumni are pairing French-influenced cooking with private import wines and a handcrafted dining room.

Food & Drink

Michelin’s second Québec selection adds four new One Stars while continuing to push the guide beyond Montreal’s usual fine dining conversation.

Food & Drink

From producers and artisans to chefs and sommeliers, the industry gathered in Montreal to celebrate its own ecosystem and signal where the province's gastronomy is heading next.

Food & Drink

As Quebec’s second Michelin Guide approaches, longtime critic Lesley Chesterman questions whether the city’s restaurants are built for what the guide rewards—and what chasing stars really costs.

Food & Drink

Carlos Ferreira built his Peel Street restaurant to represent a larger vision of Portugal. Three decades later, his daughters are helping carry that ambition into its next era.

Food & Drink

Inside a raw concrete space on Murray Street, banana-infused espresso and matcha drinks anchor a broader ambition to become part of the neighbourhood’s daily rhythm.

Food & Drink

Set inside a former Mile End bakery, two Bouillon Bilk alumni are pairing French-influenced cooking with private import wines and a handcrafted dining room.

Food & Drink

Michelin’s second Québec selection adds four new One Stars while continuing to push the guide beyond Montreal’s usual fine dining conversation.

Food & Drink

From producers and artisans to chefs and sommeliers, the industry gathered in Montreal to celebrate its own ecosystem and signal where the province's gastronomy is heading next.

Food & Drink

As Quebec’s second Michelin Guide approaches, longtime critic Lesley Chesterman questions whether the city’s restaurants are built for what the guide rewards—and what chasing stars really costs.

Food & Drink

The chefs behind Dobe & Andy and Buboy decided all the neighbourhood needs is a solid source of steamies and poutine.

Food & Drink

Chef Chouchou Jia spent years cooking in French and Italian kitchens before opening their first restaurant, and the result is unlike anything else in town.

Food & Drink

Inside the warehouse where four bakers shape everything by hand, all night, every night to make 2,000 loaves a day.

Food & Drink

As a new wave of restaurants has revived the neighbourhood’s energy, questions remain about who gets to shape (and belong to) the scene now taking hold.

Food & Drink

It's the unspoken problem of early popularity in restaurants: Nineteen months in, La Spada's owner reflects on the chaos, clarity, and learning to step away.

Food & Drink

The neighbourhood's smitten with Au Coin's all-day coffee, natural wine, and sourdough pizza.

Food & Drink

The chefs behind Dobe & Andy and Buboy decided all the neighbourhood needs is a solid source of steamies and poutine.

Food & Drink

Chef Chouchou Jia spent years cooking in French and Italian kitchens before opening their first restaurant, and the result is unlike anything else in town.

Food & Drink

Inside the warehouse where four bakers shape everything by hand, all night, every night to make 2,000 loaves a day.

Food & Drink

As a new wave of restaurants has revived the neighbourhood’s energy, questions remain about who gets to shape (and belong to) the scene now taking hold.

Food & Drink

It's the unspoken problem of early popularity in restaurants: Nineteen months in, La Spada's owner reflects on the chaos, clarity, and learning to step away.

Food & Drink

The neighbourhood's smitten with Au Coin's all-day coffee, natural wine, and sourdough pizza.