They only moved next door, but the move is much bigger than that.

Everyday dining is losing ground, so restaurants are betting that craftsmanship, storytelling, and spectacle can make a night out feel worthwhile.

French technique, Southern ingredients, and Montreal influences.

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.

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

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.

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

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

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.

A game plan for dining options at OSHEAGA, îLESONIQ, LASSO: what to grab on-site, and what's worth saving room for after the sun sets.

Roaming pop-ups to brick-and-mortar shops alike are pairing global techniques with Quebec ingredients to keep the city’s most democratic food within reach.

The new pizzeria pairs a three-day fermented dough with unconventional recipes and a merciful promise to keep whole pies under $40.

A fire-driven culinary experience and all-day festivities frame are cherries on top of this year's justifiably weekend-consuming National Bank Open.

Every year produces bars and restaurants worth tracking, and Montreal's latest is a strong showing.

The WILLS Director of Operations on hospitality, leadership, and creating the kind of space he never saw when he entered Montreal’s restaurant industry.

An Old Montreal bar where hi-fi sound, curated records, and conversation take precedence. There are still plenty of highballs, though.

They only moved next door, but the move is much bigger than that.

Everyday dining is losing ground, so restaurants are betting that craftsmanship, storytelling, and spectacle can make a night out feel worthwhile.

French technique, Southern ingredients, and Montreal influences.

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.

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

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.

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

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

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.

A game plan for dining options at OSHEAGA, îLESONIQ, LASSO: what to grab on-site, and what's worth saving room for after the sun sets.

Roaming pop-ups to brick-and-mortar shops alike are pairing global techniques with Quebec ingredients to keep the city’s most democratic food within reach.

The new pizzeria pairs a three-day fermented dough with unconventional recipes and a merciful promise to keep whole pies under $40.

A fire-driven culinary experience and all-day festivities frame are cherries on top of this year's justifiably weekend-consuming National Bank Open.

Every year produces bars and restaurants worth tracking, and Montreal's latest is a strong showing.

The WILLS Director of Operations on hospitality, leadership, and creating the kind of space he never saw when he entered Montreal’s restaurant industry.

An Old Montreal bar where hi-fi sound, curated records, and conversation take precedence. There are still plenty of highballs, though.