--°C|Wednesday, September 16, 2026
It’s no coincidence that this fifth floor lounge’s name is the same as the late night softcore movie that’d broadcast late at night in Quebec: Designed by Zebulon Perron, Emmanuelle is full of plush velours, buxom leather couches, and smooth, rounded edges, but there are sultry qualities to explore in the menu, too. Think tartare made with wagyu and coated in caviar, or striploin with pomme soufflée and a bordelaise sauce. Pair all that with superb cocktail work by Dimitry Saint-Louis in their four-season terrasse, and this one’s a winner for a night out.
Liverpool House in Montreal's Little Burgundy has emerged from the shadow of its sibling, Joe Beef, with its own identity. Known for hearty French cuisine and exceptional seafood, it features a raw bar and dishes like Italian beef tartare and lobster spaghetti. Opened in 2007, it offers a vibrant, welcoming atmosphere and a diverse wine selection. The restaurant’s friendly ambiance and outstanding menu make it a favorite for both locals and visitors.
A multi-tiered hospitality concept taking over the upper floors of Place VIlle-Marie, Hiatus has truly set itself up to do it all: An outdoor terrasse with Mediterranean raw bar dining on the 44th floor, a bar with snacks on the 45th, and a full-fledged restaurant on the floor above that (the 46th and highest in the building) cooks up Japanese and French plates with technique interplay between the two cuisines. That translates to things like ramen or nori tacos as well as foie gras tartelettes and arctic char. With ambitious interior redesigns by Sid Lee Architecture, Hiatus has among the highest and most highly-prized tables in the city when it comes to lavish dining.
Mano Cornuto didn’t arrive fully formed. It was built in real time, on a then-uncertain Griffintown corner, by a group of partners figuring things out as they went. Opened in 2019 by alumni of Foxy, Garde Manger, and Crew Collective, the café landed just ahead of the pandemic and never really stopped moving. Instead of closing, it adapted: pizzas, meal kits, shortened teams, longer days. That stretch quietly shaped what Mano would become.
Today, it runs all day, every day, balancing Italian café culture with Montreal pragmatism. The food stays rooted—fresh pasta, daily focaccia, familiar plates—while the room hums with different crowds cycling through from lunch to late evening. It’s less about destination dining than building rhythm, and that consistency is what turned a risky address into a reliable institution.
Kevin Larken spent two decades in Southeast Asia before returning to Montreal with a conviction that Indonesian and Malaysian cuisine deserved a serious home in the city. Satu Lagi, his follow-up to Krapow on Mont-Royal Est, is that home.
The name means "one more" in Indonesian: what you say when you want another beer, or another dish. Chef Jérôme Villarasa works with a kitchen team that includes cooks from Bandung, Lombok, and Toronto's Indonesian scene, producing satays with house peanut sauce, jamur jamur (fried mushrooms with curry leaves), and a gado gado worth the trip on its own. Everything is certified gluten-free, and the sambal selection alone is reason to return.
Every place here was visited by someone on our team.
It’s no coincidence that this fifth floor lounge’s name is the same as the late night softcore movie that’d broadcast late at night in Quebec: Designed by Zebulon Perron, Emmanuelle is full of plush velours, buxom leather couches, and smooth, rounded edges, but there are sultry qualities to explore in the menu, too. Think tartare made with wagyu and coated in caviar, or striploin with pomme soufflée and a bordelaise sauce. Pair all that with superb cocktail work by Dimitry Saint-Louis in their four-season terrasse, and this one’s a winner for a night out.
Liverpool House in Montreal's Little Burgundy has emerged from the shadow of its sibling, Joe Beef, with its own identity. Known for hearty French cuisine and exceptional seafood, it features a raw bar and dishes like Italian beef tartare and lobster spaghetti. Opened in 2007, it offers a vibrant, welcoming atmosphere and a diverse wine selection. The restaurant’s friendly ambiance and outstanding menu make it a favorite for both locals and visitors.
A multi-tiered hospitality concept taking over the upper floors of Place VIlle-Marie, Hiatus has truly set itself up to do it all: An outdoor terrasse with Mediterranean raw bar dining on the 44th floor, a bar with snacks on the 45th, and a full-fledged restaurant on the floor above that (the 46th and highest in the building) cooks up Japanese and French plates with technique interplay between the two cuisines. That translates to things like ramen or nori tacos as well as foie gras tartelettes and arctic char. With ambitious interior redesigns by Sid Lee Architecture, Hiatus has among the highest and most highly-prized tables in the city when it comes to lavish dining.
Mano Cornuto didn’t arrive fully formed. It was built in real time, on a then-uncertain Griffintown corner, by a group of partners figuring things out as they went. Opened in 2019 by alumni of Foxy, Garde Manger, and Crew Collective, the café landed just ahead of the pandemic and never really stopped moving. Instead of closing, it adapted: pizzas, meal kits, shortened teams, longer days. That stretch quietly shaped what Mano would become.
Today, it runs all day, every day, balancing Italian café culture with Montreal pragmatism. The food stays rooted—fresh pasta, daily focaccia, familiar plates—while the room hums with different crowds cycling through from lunch to late evening. It’s less about destination dining than building rhythm, and that consistency is what turned a risky address into a reliable institution.
Kevin Larken spent two decades in Southeast Asia before returning to Montreal with a conviction that Indonesian and Malaysian cuisine deserved a serious home in the city. Satu Lagi, his follow-up to Krapow on Mont-Royal Est, is that home.
The name means "one more" in Indonesian: what you say when you want another beer, or another dish. Chef Jérôme Villarasa works with a kitchen team that includes cooks from Bandung, Lombok, and Toronto's Indonesian scene, producing satays with house peanut sauce, jamur jamur (fried mushrooms with curry leaves), and a gado gado worth the trip on its own. Everything is certified gluten-free, and the sambal selection alone is reason to return.
Every place here was visited by someone on our team.
