Owner Jeremy Anderson calls himself a steward rather than a creator, and likens the room to a reforestation project: build the right conditions, and the culture grows back.

Once the opening buzz fades and the lists move on, some restaurants enter their most interesting years.

Local restaurateurs are pushing beyond bibimbap and bulgogi. Whether the city is ready to follow is another question.

With three hundred square feet for 1.2 million visitors a year, the smallest room in the café brand's network signals a lot for where the industry's at.

A game plan for dining options at OSHEAGA, îLESONIQ, LASSO: what to grab on-site, and what's worth saving room for after the sun sets.

Roaming pop-ups to brick-and-mortar shops alike are pairing global techniques with Quebec ingredients to keep the city’s most democratic food within reach.

The new pizzeria pairs a three-day fermented dough with unconventional recipes and a merciful promise to keep whole pies under $40.

A fire-driven culinary experience and all-day festivities frame are cherries on top of this year's justifiably weekend-consuming National Bank Open.

Every year produces bars and restaurants worth tracking, and Montreal's latest is a strong showing.

The WILLS Director of Operations on hospitality, leadership, and creating the kind of space he never saw when he entered Montreal’s restaurant industry.

An Old Montreal bar where hi-fi sound, curated records, and conversation take precedence. There are still plenty of highballs, though.

Years of studying Roman tradition led Giuseppe Sacchetti to an unexpected conclusion: the pizza he wanted to make wasn’t purely Italian, but it was unmistakably Montreal.

Between flooded inboxes, ghost interviews, and AI-spam CVs, hospitality hiring has been broken for years. A new app wants to fix it.

Two decades in, the chef and co-owner on sobriety, restaurant math, and how to run a twenty-year-old restaurant without becoming a museum.

A modern Vietnamese bistro from three longtime hospitality veterans, where diaspora identity and Latin American influences shape a distinctly Montreal menu.

Canada placed 14 restaurants on the 2026 list, five of them in the top ten.

Owner Jeremy Anderson calls himself a steward rather than a creator, and likens the room to a reforestation project: build the right conditions, and the culture grows back.

Once the opening buzz fades and the lists move on, some restaurants enter their most interesting years.

Local restaurateurs are pushing beyond bibimbap and bulgogi. Whether the city is ready to follow is another question.

With three hundred square feet for 1.2 million visitors a year, the smallest room in the café brand's network signals a lot for where the industry's at.

A game plan for dining options at OSHEAGA, îLESONIQ, LASSO: what to grab on-site, and what's worth saving room for after the sun sets.

Roaming pop-ups to brick-and-mortar shops alike are pairing global techniques with Quebec ingredients to keep the city’s most democratic food within reach.

The new pizzeria pairs a three-day fermented dough with unconventional recipes and a merciful promise to keep whole pies under $40.

A fire-driven culinary experience and all-day festivities frame are cherries on top of this year's justifiably weekend-consuming National Bank Open.

Every year produces bars and restaurants worth tracking, and Montreal's latest is a strong showing.

The WILLS Director of Operations on hospitality, leadership, and creating the kind of space he never saw when he entered Montreal’s restaurant industry.

An Old Montreal bar where hi-fi sound, curated records, and conversation take precedence. There are still plenty of highballs, though.

Years of studying Roman tradition led Giuseppe Sacchetti to an unexpected conclusion: the pizza he wanted to make wasn’t purely Italian, but it was unmistakably Montreal.

Between flooded inboxes, ghost interviews, and AI-spam CVs, hospitality hiring has been broken for years. A new app wants to fix it.

Two decades in, the chef and co-owner on sobriety, restaurant math, and how to run a twenty-year-old restaurant without becoming a museum.

A modern Vietnamese bistro from three longtime hospitality veterans, where diaspora identity and Latin American influences shape a distinctly Montreal menu.

Canada placed 14 restaurants on the 2026 list, five of them in the top ten.