Keaton Ritchie of Flor Vin was on the banks of the Loire last week. Today he's hauling bottles through the slush.
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.
Alex Cohen and Raegan Steinberg are combining dinners with breakfast classics to the 48-seat Arthus Dinette in Monkland Village.
Eight months after closing, the downtown institution has new owners, a renovation, and a reopening before St. Patrick's Day.
Owner Jermaine learned to cook from his grandmother in Jamaica at six years old. Everything at Boom J's still carries those teachings.
A quietly confident Little Italy bistrot from Montreal restaurant alum puts chef Darcy Gervais-Wood front and centre.
Meatballs from a family recipe, martinis refreshed before you ask, and a room dressed in heirlooms: eat with your hands and make a mess.
The Fleury Ouest newcomer pays tribute to post-war family tables and its chef Benjamin Gilker's Nova Scotian roots.
Omar Zabuair lost everything when Le Coq de l'Est closed in 2022. Three years later, he ran a pop-up to find out if the food still works—and whether that's reason enough to try again.
The chefs behind Dobe & Andy and Buboy decided all the neighbourhood needs is a solid source of steamies and poutine.
The neighbourhood's smitten with Au Coin's all-day coffee, natural wine, and sourdough pizza.
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.
Japanese restaurant veterans Hiroshi Kitano and Hideyuki Imaizumi bring the fire, united by the grill and hip-hop.
Three cafés redefining specialty Vietnamese coffee through heritage, fusion, and first-gen identity.
Inside the warehouse where four bakers shape everything by hand, all night, every night to make 2,000 loaves a day.
Anthony Gentile spent ten years building up his family's café across Montreal. His fourth location brings him back to old stomping grounds.
Keaton Ritchie of Flor Vin was on the banks of the Loire last week. Today he's hauling bottles through the slush.
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.
Alex Cohen and Raegan Steinberg are combining dinners with breakfast classics to the 48-seat Arthus Dinette in Monkland Village.
Eight months after closing, the downtown institution has new owners, a renovation, and a reopening before St. Patrick's Day.
Owner Jermaine learned to cook from his grandmother in Jamaica at six years old. Everything at Boom J's still carries those teachings.
A quietly confident Little Italy bistrot from Montreal restaurant alum puts chef Darcy Gervais-Wood front and centre.
Meatballs from a family recipe, martinis refreshed before you ask, and a room dressed in heirlooms: eat with your hands and make a mess.
The Fleury Ouest newcomer pays tribute to post-war family tables and its chef Benjamin Gilker's Nova Scotian roots.
Omar Zabuair lost everything when Le Coq de l'Est closed in 2022. Three years later, he ran a pop-up to find out if the food still works—and whether that's reason enough to try again.
The chefs behind Dobe & Andy and Buboy decided all the neighbourhood needs is a solid source of steamies and poutine.
The neighbourhood's smitten with Au Coin's all-day coffee, natural wine, and sourdough pizza.
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.
Japanese restaurant veterans Hiroshi Kitano and Hideyuki Imaizumi bring the fire, united by the grill and hip-hop.
Three cafés redefining specialty Vietnamese coffee through heritage, fusion, and first-gen identity.
Inside the warehouse where four bakers shape everything by hand, all night, every night to make 2,000 loaves a day.
Anthony Gentile spent ten years building up his family's café across Montreal. His fourth location brings him back to old stomping grounds.
