A dining project that brings together seasoned veterans and local artists in a space of culinary explorations of French, Italian and British flavours and techniques.

How a 15-year promise between friends at a bar transformed into a social sanctuary where trivia nights sell out, the pizza's hot, the beer's cold, and everyone's welcome.

A unique workaround for the city's outdated street food laws.

A challenge to the city’s love affair with small, intimate restaurants with dinner and a show.

From pop-ups to permanence, Montreal’s most raucous pasta operation finds a home—with the same energy, same chaos, and even better carbs.

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.

A dining project that brings together seasoned veterans and local artists in a space of culinary explorations of French, Italian and British flavours and techniques.

How a 15-year promise between friends at a bar transformed into a social sanctuary where trivia nights sell out, the pizza's hot, the beer's cold, and everyone's welcome.

A unique workaround for the city's outdated street food laws.

A challenge to the city’s love affair with small, intimate restaurants with dinner and a show.

From pop-ups to permanence, Montreal’s most raucous pasta operation finds a home—with the same energy, same chaos, and even better carbs.

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.