How a kid who swore he'd never run the family business ended up exactly in the institution where he belongs.
The 3,500-square-foot beer hall on Plaza Saint-Hubert serves Bavarian drinking traditions with liter steins of German imports along long communal tables.
A young team, an open kitchen, and recipes passed down through generations: Meet Talal Sabbagh's new spot on Saint-Laurent.
The NDG institution and best-kept industry secret that helped launch some of Montreal's best chefs.
The Little Italy bakery that could: Still hand-rolling loaves in its original 1910 brick oven, still telling real estate speculators it's not for sale, just for bread.
Preserving the Plateau's Tex-Mex institution means proving yourself every single night.
No reservations, only walk-ins, a wall of natty wines, taxes and tips included, and a barstool for an anchor.
Jake Greenberg turned a pandemic side hustle into a Jewish deli centred on house-smoked fish, knishes, and a neighbourhood his family's been serving for generations.
First, a chip company came calling. Then came a year-long R&D process involving professional tasters and corporate NDAs.
Sydnee Wilson hauls grain, checks temperatures, and navigates the demanding physical reality of an industry that has largely forgotten its female origins.
After spending summers perfecting a New York-style pizza recipe for festivals' backstages, the Elena team is opening a corner slice shop in Griffintown.
Four strangers, Italian-Canadian roots, a once-risky Griffintown corner, and building a busy corner through a pandemic, as told by Tyler Maher
Two former engineers custom-built sterilizers, coded their own automation software, and now supply 700 pounds of fungi weekly to Montreal's top kitchens—all within a 10-kilometer radius.
After four decades of tradition, Montreal's own Hong Kong-style diner is betting that better hospitality can help revive the neighbourhood.
The process can be a time suck at Thea Bryson's Saint-Henri sandwich shop, but that's the point—her bakery's slow-craft approach gets applied to grab-and-go food, and it gets results.
How a kid who swore he'd never run the family business ended up exactly in the institution where he belongs.
The 3,500-square-foot beer hall on Plaza Saint-Hubert serves Bavarian drinking traditions with liter steins of German imports along long communal tables.
A young team, an open kitchen, and recipes passed down through generations: Meet Talal Sabbagh's new spot on Saint-Laurent.
The NDG institution and best-kept industry secret that helped launch some of Montreal's best chefs.
The Little Italy bakery that could: Still hand-rolling loaves in its original 1910 brick oven, still telling real estate speculators it's not for sale, just for bread.
Preserving the Plateau's Tex-Mex institution means proving yourself every single night.
No reservations, only walk-ins, a wall of natty wines, taxes and tips included, and a barstool for an anchor.
Jake Greenberg turned a pandemic side hustle into a Jewish deli centred on house-smoked fish, knishes, and a neighbourhood his family's been serving for generations.
First, a chip company came calling. Then came a year-long R&D process involving professional tasters and corporate NDAs.
Sydnee Wilson hauls grain, checks temperatures, and navigates the demanding physical reality of an industry that has largely forgotten its female origins.
After spending summers perfecting a New York-style pizza recipe for festivals' backstages, the Elena team is opening a corner slice shop in Griffintown.
Four strangers, Italian-Canadian roots, a once-risky Griffintown corner, and building a busy corner through a pandemic, as told by Tyler Maher
Two former engineers custom-built sterilizers, coded their own automation software, and now supply 700 pounds of fungi weekly to Montreal's top kitchens—all within a 10-kilometer radius.
After four decades of tradition, Montreal's own Hong Kong-style diner is betting that better hospitality can help revive the neighbourhood.
The process can be a time suck at Thea Bryson's Saint-Henri sandwich shop, but that's the point—her bakery's slow-craft approach gets applied to grab-and-go food, and it gets results.
