An exhibition of immersed planning in coffee, hospitality, design, and craftsmanship.
Late-blooming chef Isaël Gadoua built a 35-seat La Petite-Patrie spot where creativity trumps convention, offering one of Montreal's most uncompromising menus.
The future of Montreal dining looks a lot like its past.
Chef Amine Laabi puts social media aside to focus on a restaurant of trust, simplicity, and solid cooking.
An institution serving up the best rotisserie, and the poutine that iconically blends two culinary traditions it led to.
Call 'em inventive pastries, call 'em killer donuts from a Californian Montrealer.
Honouring old-school techniques with a hands-on approach, Taglio's butchery and Montreal smoked meat keep the city's food heritage alive.
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.
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?
With just eight seats, curated ceramics, and a commitment to both tradition and local sourcing, this omakase is where every detail tells a story.
It's all about northern Italian culinary traditions with osteria hospitality here, where the owners of La Panzeria invite diners to enjoy the mischievous charm of “la dolce vita.”
Applying the expertise and rigour of the lauded Montreal restaurant Mon Lapin and its team to a classic Quebecois experience: Rotisserie chicken.
Une institution qui sert la meilleure rôtisserie et une poutine emblématique, fusionnant deux traditions culinaires qu’elle a contribué à façonner.
Après avoir fait ses armes au légendaire Main Deli Steak House, Philip Varvaro perpétue les techniques traditionnelles depuis plus de 25 ans dans ce restaurant de Pointe-Claire.
From 2024’s culinary highs to predictions for 2025, here’s what Montreal’s food insiders are saying about the city’s evolving dining scene—and its Michelin hopefuls.
