Whether intimately based out of their apartment or expanding out into the real world, Saturday is about maintaining devoted time for people to connect.

How one classic, family-run business’s franchise rooted in Quebec’s fast-food history made a broader cultural shift in restaurant marketing their own.

At traditional bouillon restaurants, food should be quick and affordable. This French address asks: Why mess with a good thing?

A natural cidery's unconventional experiments in production and branding, and how it's helping push Quebec's unique place on the global scene.

With a locally-minded line on fish & seafood, meat, booze and dry goods, this fine grocer has good reasons to get high on its own supply.

Feels like there's never been a more intimate service of international, greatest-hits dishes from a spacious kitchen than at Rendez-Vous in Pointe-Claire.

The latest third floor project for the Society for Arts and Technology (SAT) stays true to its cultural ethos: Creating space where food, creativity, music, and community can intersect.

How brewer Zack Heuff turned a life-altering car accident off black ice on a country road into something everyone can enjoy.

Announced today, the province is now Canada’s third destination, joining the ranks of Toronto and Vancouver.

What's it like at one of Montreal's most enigmatic izakayas to date?

Behind a heritage stone façade of Old Montreal, Romies reflects the warm, throwback ambiance of midcentury dining gems in the United States.

The experiential, Roman-Italian dining of Saint-Henri's La Spada, combining institutional class with electric restaurant theatre.

Taking over the address that once housed Maison Publique, Le Violon is a new neighbourhood project that celebrates kinship and thoughtful, ingredient-driven cuisine.

Local wine, cider and piquette makers discovering new terroirs out of their hybrid, urban, and nordic laboratory in Ahuntsic-Cartierville.

How a Montreal chef and sommelier's pintxos in the Plateau derive influences from Galicia, the Basque region, and Asturias—plus some flourishes from Andalusia or Valencia.

From selling donuts out of a ruelle verte to studying shops across the United States, Rachel Berriman and Michael Lottner’s donut shop has been long in the making.

Whether intimately based out of their apartment or expanding out into the real world, Saturday is about maintaining devoted time for people to connect.

How one classic, family-run business’s franchise rooted in Quebec’s fast-food history made a broader cultural shift in restaurant marketing their own.

At traditional bouillon restaurants, food should be quick and affordable. This French address asks: Why mess with a good thing?

A natural cidery's unconventional experiments in production and branding, and how it's helping push Quebec's unique place on the global scene.

With a locally-minded line on fish & seafood, meat, booze and dry goods, this fine grocer has good reasons to get high on its own supply.

Feels like there's never been a more intimate service of international, greatest-hits dishes from a spacious kitchen than at Rendez-Vous in Pointe-Claire.

The latest third floor project for the Society for Arts and Technology (SAT) stays true to its cultural ethos: Creating space where food, creativity, music, and community can intersect.

How brewer Zack Heuff turned a life-altering car accident off black ice on a country road into something everyone can enjoy.

Announced today, the province is now Canada’s third destination, joining the ranks of Toronto and Vancouver.

What's it like at one of Montreal's most enigmatic izakayas to date?

Behind a heritage stone façade of Old Montreal, Romies reflects the warm, throwback ambiance of midcentury dining gems in the United States.

The experiential, Roman-Italian dining of Saint-Henri's La Spada, combining institutional class with electric restaurant theatre.

Taking over the address that once housed Maison Publique, Le Violon is a new neighbourhood project that celebrates kinship and thoughtful, ingredient-driven cuisine.

Local wine, cider and piquette makers discovering new terroirs out of their hybrid, urban, and nordic laboratory in Ahuntsic-Cartierville.

How a Montreal chef and sommelier's pintxos in the Plateau derive influences from Galicia, the Basque region, and Asturias—plus some flourishes from Andalusia or Valencia.

From selling donuts out of a ruelle verte to studying shops across the United States, Rachel Berriman and Michael Lottner’s donut shop has been long in the making.