Jun I
Junichi Ikematsu’s modern Japanese cuisine is a hybrid that reflects his own unusual culinary background.
Pichai
After its successful but scaled-down pandemic opening, Thai restaurant Pichai has at last stashed away its takeout boxes...
Olive et Gourmando’s Dyan Solomon
Anthony Walsh, Oliver & Bonacini Hospitality, Toronto, reveals what he missed about getting out of Dodge — and where he's headed to next.
Wine Cellars that Rise Above
YOU MAY HAVE NOTICED A UNIFORMITY TO MOST TRADITIONAL WINE CELLAR DESIGNS, a certain homogeneity that screams same old, same old (read: dark, still, humid, wood-lined — and subterranean). Identifying…
Katherine Boushel’s À La Luz Cocktail Recipe
THIS GORGEOUS MINIMAL- IST DRINK IS A MODERN CLASSIC. À la Luz is built on a strong foundation of tequila and sherry, brightened with celery, cardamom and sesame oil, an…
At a restaurant, being short-staffed affects everything
FOR THE PAST 40 YEARS, iconic Montreal bistro L’Express has hung on its walls framed photos of its team — chefs in toques and servers in aprons, all proudly standing…
Chef on the Road: Anthony Walsh
Anthony Walsh, Oliver & Bonacini Hospitality, Toronto, reveals what he missed about getting out of Dodge — and where he's headed to next.
Apple and Plum Strudel Recipe
Apple and Plum Strudel Recipe
Urban Farming with Lufa Farms
The world’s largest rooftop greenhouse rises luminously from an industrial landscape on the outskirts of Montreal. This 160,000-square-foot jewel in the eco-responsible crown of 12-year-old Lufa Farms is at the…
Support Your Local Bottle Shop
BAR LUPULUS Ottawa Bar Lupulus hasn’t seated customers in its dining room since mid-March 2020. But the hangout for discerning food and beverage fans has kept its tables filled for…