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.
The fourth edition of Montreal's annual ramen festival lets you eat and vote your way through special bowls from October 13 to 26, 2025.
Quebec chefs cleaned up at the inaugural awards.
The former Joe Beef co-owner and ex-Maison Publique chef plan to debut a place in Dollard-des-Ormeaux that can “feed everyone (with) true hospitality” in November 2025.
Rent's wild, opening a restaurant feels like a gamble—but it's one-night-only dinners where new chefs test ideas without going broke.
Bar Luz offers an intimate and elevated expression of Mexico's traditional eateries with hand-pressed tortillas and dishes inspired by one chef's matriarchs.
Thé Jinjin blends traditional Chinese tea culture with the culinary and food science backgrounds of its founder Wenhui Zhang.
Burger Week 2025 entries that flex, tell stories about staff meals and family memories, and announce the revival of a beloved local project.
Limousine in Saint-Lambert shows how the Montreal chef's approach to French classics translates from social media to the table.
The Duluth restaurant aims to fill the third place gap with everything from morning coffees and dinners to late-night cocktails.
At Aylwin Deli, Montreal’s most sacred sandwich gets a smoky twist as brisket traditions meet barbecue technique.
For nearly 40 years under a canopy of glassware, he brought elegance, humour, and quiet mastery to one of Montreal’s most iconic restaurants.
