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

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

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.

Food & Drink

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.

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

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

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.

Food & Drink

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.

Food & Drink

A New Pub Aims to Bring Finesse to the Plateau's Bar Scene

Elevated pub classics, a daily 5 à 7, and a kitchen open until 1 a.m. have all arrived at the corner of Prince-Arthur and Saint-Laurent.

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

Montreal's most exciting openings and heartbreaking closures of 2025

The restaurant and bar arrivals that thrilled Montreal writers, photographers, and influencers—and the beloved spots whose closures left lasting gaps.

Food & Drink

Peel Pub Is Coming Back

Eight months after closing, the downtown institution has new owners, a renovation, and a reopening before St. Patrick's Day.

Food & Drink

Yakitori Hibahihi is bringing the heat to Plaza St-Hubert

Japanese restaurant veterans Hiroshi Kitano and Hideyuki Imaizumi bring the fire, united by the grill and hip-hop.

Food & Drink

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

Food & Drink

A New Pub Aims to Bring Finesse to the Plateau's Bar Scene

Elevated pub classics, a daily 5 à 7, and a kitchen open until 1 a.m. have all arrived at the corner of Prince-Arthur and Saint-Laurent.

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

Montreal's most exciting openings and heartbreaking closures of 2025

The restaurant and bar arrivals that thrilled Montreal writers, photographers, and influencers—and the beloved spots whose closures left lasting gaps.

Food & Drink

Peel Pub Is Coming Back

Eight months after closing, the downtown institution has new owners, a renovation, and a reopening before St. Patrick's Day.

Food & Drink

Yakitori Hibahihi is bringing the heat to Plaza St-Hubert

Japanese restaurant veterans Hiroshi Kitano and Hideyuki Imaizumi bring the fire, united by the grill and hip-hop.

Food & Drink

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