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Rent's wild, opening a restaurant feels like a gamble—but it's one-night-only dinners where new chefs test ideas without going broke.
Bar Luz offers an intimate and elevated expression of Mexico's traditional eateries with hand-pressed tortillas and dishes inspired by one chef's matriarchs.
Thé Jinjin blends traditional Chinese tea culture with the culinary and food science backgrounds of its founder Wenhui Zhang.
Burger Week 2025 entries that flex, tell stories about staff meals and family memories, and announce the revival of a beloved local project.
Limousine in Saint-Lambert shows how the Montreal chef's approach to French classics translates from social media to the table.
The Duluth restaurant aims to fill the third place gap with everything from morning coffees and dinners to late-night cocktails.
At Aylwin Deli, Montreal’s most sacred sandwich gets a smoky twist as brisket traditions meet barbecue technique.
For nearly 40 years under a canopy of glassware, he brought elegance, humour, and quiet mastery to one of Montreal’s most iconic restaurants.
An OQLF francization check becomes a fight over place names, proportion rules, and who gets to define Little Burgundy/Petite-Bourgogne.
Led by Joe Beef alum Benji Greenberg, this new highway-side deli blends Eastern European roots with fine-dining rigour and a family-first ethos.
How a group of Le Mousso alumni laid out their own definition of dining in Montreal—all without opening a restaurant.
I used to clock long days where time was currency: Every email was urgent, seven approval rounds, no mistakes, and it was needed yesterday. Now? I make pasta.
The second edition of the SDC Jean-Talon Est’s month-long culinary event celebrates Saint-Léonard’s immigrant cultures through exclusive dishes from 20 local restaurants.
A lifeline for women rebuilding their lives through food, this Montreal social enterprise now has a permanent space for its dishes and stories.
What began as an off-menu experiment at Le Violon is now Mile End’s charming new shop for swirled ice cream.
At Bistro Amerigo and La Spada, the real secret ingredient is who's making it.
