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The cocktail-forward listening lounge below Little Burgundy's HENI is an unreal gem for audophile lushes.
The Montreal cocktail scene player Tittle Tattle now finds itself with a gastronomic side that showcases it's chef's flavour play.
How Montreal's Levantine Arabs—Lebanese, Palestinian, Syrian—are opening concepts that bridge adapting to a Western palate with staying true to who they are.
Vyckie Vaillancourt's greenhouse O’Citrus is the first-ever operation to grow citrus fruit in Québec in any sort of commercial way.
Amea take your order?
Montreal's Craving Curator, Scott Usheroff, on why Snowdon Deli stands out as a true Montreal institution and beacon of tradition, community, and delicious food.
Montreal's a queer-friendly city. How does that influence its hospitality industry and the safe spaces of its restaurants, cafés and bars?
With its chef's El Salvadorean roots and Eurocentric tutelage, as many fine wines as there are cold pints of 50, and versatile vibes, La Marelle is a sense of play incarnate.
Montreal's first modern Filipino restaurant brings together a supergroup of the community to create a new generational take on their cuisine and culture.
Lou's is a win.
Rice, sandos, knives, basketball—this is chef Hiroshi Kitano’s journey from Japan to Montreal, and the restaurants he’s created for the city.
Oncle Lee is where chef Andersen Lee has a space to call his own, exploring his Chinese identity, influences, and inspirations.
The first ready-to-drink cocktail above 7% alcohol in Canada that’s served in one portion, changing the national scene one can at a time.
Heni’s expanding Montreal’s wine scene with bottles and food celebrating the SWANA (Southwest Asian and North African) region of the world.
The places Montreal's food writers and photographers are going to miss the most that closed in the last year.
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