The team signed off this week with a note of gratitude to their regulars.
After decades in Quebec, Abdul and his family built a restaurant where traditional Afghan cooking has earned a following that extends well beyond the South Shore.
As a new wave of restaurants has revived the neighbourhood’s energy, questions remain about who gets to shape (and belong to) the scene now taking hold.
At 325 F, Bryan Rajarison cooks from memory, family, and a cuisine that rarely travels this far.
A global ranking places Café Pista, Café Saint-Henri, Micro Espresso, and Café Eclair among the continent’s top 100, judged on quality, experience, and community impact.
How 3 Femmes et 1 Coussin's Plateau tableware studio became a secret weapon of Montreal's restaurant industry.
Omar Zabuair lost everything when Le Coq de l'Est closed in 2022. Three years later, he ran a pop-up to find out if the food still works—and whether that's reason enough to try again.
The chefs behind Dobe & Andy and Buboy decided all the neighbourhood needs is a solid source of steamies and poutine.
The neighbourhood's smitten with Au Coin's all-day coffee, natural wine, and sourdough pizza.
It's the unspoken problem of early popularity in restaurants: Nineteen months in, La Spada's owner reflects on the chaos, clarity, and learning to step away.
Japanese restaurant veterans Hiroshi Kitano and Hideyuki Imaizumi bring the fire, united by the grill and hip-hop.
Three cafés redefining specialty Vietnamese coffee through heritage, fusion, and first-gen identity.
Inside the warehouse where four bakers shape everything by hand, all night, every night to make 2,000 loaves a day.
Anthony Gentile spent ten years building up his family's café across Montreal. His fourth location brings him back to old stomping grounds.
Three generations and 65 years later, this family business is having its busiest run yet.
From 2025's defining themes to predictions for 2026, here's what Montreal's food insiders are saying about the city's evolving dining culture (and its next Michelin hopefuls).
The team signed off this week with a note of gratitude to their regulars.
After decades in Quebec, Abdul and his family built a restaurant where traditional Afghan cooking has earned a following that extends well beyond the South Shore.
As a new wave of restaurants has revived the neighbourhood’s energy, questions remain about who gets to shape (and belong to) the scene now taking hold.
At 325 F, Bryan Rajarison cooks from memory, family, and a cuisine that rarely travels this far.
A global ranking places Café Pista, Café Saint-Henri, Micro Espresso, and Café Eclair among the continent’s top 100, judged on quality, experience, and community impact.
How 3 Femmes et 1 Coussin's Plateau tableware studio became a secret weapon of Montreal's restaurant industry.
Omar Zabuair lost everything when Le Coq de l'Est closed in 2022. Three years later, he ran a pop-up to find out if the food still works—and whether that's reason enough to try again.
The chefs behind Dobe & Andy and Buboy decided all the neighbourhood needs is a solid source of steamies and poutine.
The neighbourhood's smitten with Au Coin's all-day coffee, natural wine, and sourdough pizza.
It's the unspoken problem of early popularity in restaurants: Nineteen months in, La Spada's owner reflects on the chaos, clarity, and learning to step away.
Japanese restaurant veterans Hiroshi Kitano and Hideyuki Imaizumi bring the fire, united by the grill and hip-hop.
Three cafés redefining specialty Vietnamese coffee through heritage, fusion, and first-gen identity.
Inside the warehouse where four bakers shape everything by hand, all night, every night to make 2,000 loaves a day.
Anthony Gentile spent ten years building up his family's café across Montreal. His fourth location brings him back to old stomping grounds.
Three generations and 65 years later, this family business is having its busiest run yet.
From 2025's defining themes to predictions for 2026, here's what Montreal's food insiders are saying about the city's evolving dining culture (and its next Michelin hopefuls).
