Front Page Eat
One very brave reporter headed to the Future Food Salon to investigate what we might be eating in the future. Here’s a hint: it’s alive.
Quebec’s Dagwoods sandwich and salad chain turns 25 this week. Ken Gaucher asks Spiro Krallis about the secret to his success and where he makes the sauce.
Sushi restaurant off the end of the island has sushi boats with precious cargo.
Photo Journal of the Chai Bar in Carré St. Louis on Restaurant Day.
Extensive menu and tasty food make Quartier du Dejeuners a must eat for breakfast and brunch fans.
Traditional Brazilian desserts made fresh to order at Padoca Patisserie. These are a must try in Montreal!
Montreal’s first liquid nitrogen ice-cream bar opens at Place d’Armes. Perfect for a afternoon summertime treat.
La Banquise serves poutine more ways than you can imagine. What did Esther think on her food tour of the city?
Delicious Xiao Long Bao (Northern Chinese steamed dumplings) are plump packets of food goodness.
On her fifth review, Esther heads to Cinko for not so small plates and a mac n’ cheese meets sausage combo.
Mile Ends Arts Cafe is a quaint little cafe that offers great breakfast, good coffee, and so much more.
Restaurant Mañana serves up an abundance of delicious Mexican fare on St. Denis at an affordable price.
We bring back the Montreal Bucket List with Annie Shreeve’s visit to Montreal’s authentic Brittany pastry shop for a pastry that sells out before 9 a.m.
In the journey to hit all of Montreal’s bucket list classics, Esther hits a restaurant that might derail the project entirely.
This Old Port eatery was picked by Montrealers as a restaurant must, but Esther lets us know if once is enough.
It may primarily serve burgers and orange drink, but 40 years is long enough to avoid Decarie’s iconic orange ball.
Shoebox sized and with Italian retro charm, Cafe 1880 serves strong coffee and authentic chai lattés at good prices.
Portugese épicerie features delicious food, warm decor, and tarts to write home about. Oh wait, you’re not in Portugal.
Manitoba restaurant focuses on wild and locally sourced ingredients to create a constantly changing menu.
New Montreal chocolate store focuses on a bean to bar production method.