Food & Drink

French technique, Southern ingredients, and Montreal influences.

Food & Drink

At this new members-only bar in Old Montreal, joining is free but admission is vetted—a bid to create a more social, less predictable night out.

Food & Drink

Antonin Mousseau-Rivard's acclaimed restaurant leaves behind a vision of hyper-local Quebec gastronomy that will outlast its final service.

Food & Drink

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.

Food & Drink

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

Food & Drink

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

Food & Drink

French technique, Southern ingredients, and Montreal influences.

Food & Drink

At this new members-only bar in Old Montreal, joining is free but admission is vetted—a bid to create a more social, less predictable night out.

Food & Drink

Antonin Mousseau-Rivard's acclaimed restaurant leaves behind a vision of hyper-local Quebec gastronomy that will outlast its final service.

Food & Drink

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.

Food & Drink

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

Food & Drink

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

Food & Drink

Three cafés, three generations, and one new wave of Vietnamese coffee

Three cafés redefining specialty Vietnamese coffee through heritage, fusion, and first-gen identity.

Food & Drink

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.

Food & Drink

Cécile Puts Fine-Dining Polish on Rotisserie and Acadian Comfort Cooking

The Fleury Ouest newcomer pays tribute to post-war family tables and its chef Benjamin Gilker's Nova Scotian roots.

Food & Drink

Chinatown is now home to a classic casse-croûte

The chefs behind Dobe & Andy and Buboy decided all the neighbourhood needs is a solid source of steamies and poutine.

Food & Drink

Marchigiani became a Montreal institution by staying old school

Three generations and 65 years later, this family business is having its busiest run yet.

Food & Drink

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

Food & Drink

Three cafés, three generations, and one new wave of Vietnamese coffee

Three cafés redefining specialty Vietnamese coffee through heritage, fusion, and first-gen identity.

Food & Drink

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.

Food & Drink

Cécile Puts Fine-Dining Polish on Rotisserie and Acadian Comfort Cooking

The Fleury Ouest newcomer pays tribute to post-war family tables and its chef Benjamin Gilker's Nova Scotian roots.

Food & Drink

Chinatown is now home to a classic casse-croûte

The chefs behind Dobe & Andy and Buboy decided all the neighbourhood needs is a solid source of steamies and poutine.

Food & Drink

Marchigiani became a Montreal institution by staying old school

Three generations and 65 years later, this family business is having its busiest run yet.

Food & Drink

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