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A riff on a classic British preparation, usually a tender cut of beef with an oyster slipped inside, finished on the grill.

Best of Japan Restaurant Week

Great Japanese food is refined and sublimely delicious.  Why not celebrate it at Best of Japan Restaurant Week? The first-ever Best of Japan Restaurant Week is your chance to try something new or indulge your passion. For free. Between February…

Japanese Seabream

Why Japanese Seabram is among the most versatile and delicious fishes around.

Le Trou

Le Trou cocktail will warm you right up by combining maple syrup, Calvados and cedar infusion.

Quebec’s Clear Spirits

Thanks to Quebec, clear spirits are returning to a bar near you. Patriotic bartenders across the country are falling for terroir-driven gins and a vodka coming from Quebec. Here are some beautiful bottles we’re seeing on the shelf at more…

Gnochetti with Crab and Agretti

One of my favourite ingredients of all time is agretti, or saltwort. In Italy you find it all over the place, particularly in Rome.
Montreal Plaza

Killer Japanese Food Invades Montreal Plaza

Last week, as Tokyo chef Takashi Tamura settled in for dinner at Montreal Plaza, a blue supermoon illuminated the night sky over Montreal. And so as the chef contemplated his dish for the next day's Best of Japan Culinary Workshop…


Every Day is Pizza Day

Today is the day we celebrate the Sophia Loren of Italy's food and wine canon: Neapolitan pizza. Last December, UNESCO gave the ancient Neapolitan technique of pizza making world cultural heritage status. Described as a “living link” between generations going…

Chef Takashi Tamura Brings Tokyo Dashi to Vancouver

Dashi is simple to make and difficult to understand. Every cuisine has its building blocks - but dashi is more than that. It is the foundation and the glue of Japanese cuisine. Take dashi away, and Japanese cuisine falls apart.…

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