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.
From thrilling new hotspots to heartbreaking goodbyes, here’s what shaped Montreal’s food and drink scene in 2024.
From perfect martinis to hidden speakeasies and whisky cocktails that "are pure poetry", these bars defined locals' nights in 2024.
Where Montreal's food writers, bloggers, influencers, and photographers loved to eat most in their city during 2024.
Hot cocktails have only begun making their mark on Montreal’s bar scene, revealing both a growing appetite and an uphill battle for the city's cocktail culture.
Run by audiophile restaurant vets, inspired by a Vegas trip, and slinging pies riffing on New York, New Haven, and New Jersey styles.
Panettone takes an inordinate amount of time to make, but like all good things, time = flavour. Here's how a baker at Elena and Gia does it.
