Food & Drink
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Kwizinn: New Horizons in Caribbean Cuisine for Mike Lafaille
Haitian-Montrealer chef Mike Lafaille on his new restaurant address for Kwizinn in the old quarter, transforming Caribbean cuisine, and local obsessions.
Badin: The cocktail-forward listening lounge built for aurality and intimacy in Little Burgundy
The cocktail-forward listening lounge below Little Burgundy's HENI is an unreal gem for audophile lushes.
La Gargamelle: Reveling in food and drink at an Old Montreal reverse speakeasy
The Montreal cocktail scene player Tittle Tattle now finds itself with a gastronomic side that showcases it's chef's flavour play.
The nouveau Levant: Redefining cuisines and cultures from Montreal's Arab diaspora
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.
O’Citrus: Overcoming the odds of growing citrus in Québec
Vyckie Vaillancourt's greenhouse O’Citrus is the first-ever operation to grow citrus fruit in Québec in any sort of commercial way.
Long live Snowdon Deli: A photo essay tribute with Montreal's Craving Curator
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.
Talking queer food—and where to find it in Montreal
Montreal's a queer-friendly city. How does that influence its hospitality industry and the safe spaces of its restaurants, cafés and bars?
La Marelle: Don’t even think of boxing this Mile-Ex restaurant in
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.
Jun Jun: The hi-fi restaurant modernizing Filipino cuisine in Griffintown
Montreal's first modern Filipino restaurant brings together a supergroup of the community to create a new generational take on their cuisine and culture.
Ohayo Café: Saying good morning to Montreal with Japanese yoshoku
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: Bringing a contemporary taste of Chinatown to Montreal’s Mile End
Oncle Lee is where chef Andersen Lee has a space to call his own, exploring his Chinese identity, influences, and inspirations.
Amour Liquide: Expanding ready-to-drink cocktail culture in Canada
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.
Little Burgundy’s HENI is opening Montreal up to a whole underexplored wine culture
Heni’s expanding Montreal’s wine scene with bottles and food celebrating the SWANA (Southwest Asian and North African) region of the world.