Food & Drink

The Mano Cornuto team takes over a new Griffintown room with small plates, a deep list of wines by the glass, and a kitchen that stays open for the nighthawks.

Food & Drink

With a DIY interior, approachable wines and an evolving menu, Éléphantine takes its cues from the neighbours.

Food & Drink

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

Food & Drink

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

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

The Mano Cornuto team takes over a new Griffintown room with small plates, a deep list of wines by the glass, and a kitchen that stays open for the nighthawks.

Food & Drink

With a DIY interior, approachable wines and an evolving menu, Éléphantine takes its cues from the neighbours.

Food & Drink

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

Food & Drink

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

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

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

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

Food & Drink

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

Food & Drink

How Boom J's Went From a Home Kitchen to a Jamaican Institution

Owner Jermaine learned to cook from his grandmother in Jamaica at six years old. Everything at Boom J's still carries those teachings.

Food & Drink

Bossa had a bread problem, so they built a 24-hour bakery to solve it

Inside the warehouse where four bakers shape everything by hand, all night, every night to make 2,000 loaves a day.

Food & Drink

Figata is Saint-Henri's New Italian-American Red Sauce Temple

Meatballs from a family recipe, martinis refreshed before you ask, and a room dressed in heirlooms: eat with your hands and make a mess.

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

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

Food & Drink

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

Food & Drink

How Boom J's Went From a Home Kitchen to a Jamaican Institution

Owner Jermaine learned to cook from his grandmother in Jamaica at six years old. Everything at Boom J's still carries those teachings.

Food & Drink

Bossa had a bread problem, so they built a 24-hour bakery to solve it

Inside the warehouse where four bakers shape everything by hand, all night, every night to make 2,000 loaves a day.

Food & Drink

Figata is Saint-Henri's New Italian-American Red Sauce Temple

Meatballs from a family recipe, martinis refreshed before you ask, and a room dressed in heirlooms: eat with your hands and make a mess.