Clay Sandhu

“A poetic mixture of French and Italian cooking penned in Chef Marc-Olivier Frappier’s unmistakable and ingenious style.”

“The reigning champ of Al Taglio pizza in Montreal courtesy of the Bottega family.”

“The bistro with panache.”

“Chef Alan Stewart and co are cooking some of the most clever and delicious small plates in town.”

“Moving away from silky curries and mango sticky rice, chef Jesse Grasso’s food is diverse, composed and more reflective of dishes you’d see in northern Thailand.”

“Named after a family-favourite beach located in Saint-Jean-Cap-Ferrat, Paloma is a love letter to Nice.”

“Montreal’s undisputed coolest restaurant is somehow also the home of the most classic and restrained take on new-wave French fare.”

“Bar-St-Denis has built a cult reputation for its easygoing atmosphere, genuine hospitality and undeniably excellent food.”

“The menu is dynamic, moving from grilled halloumi with fava beans or a beef tartare ‘club sandwich’ to guinea fowl cacciatore or a perfect steak frites.”

“Simple on the surface yet powerfully complex, Niçoise food combines the riches of the Mediterranean with Provençal produce and olive oil. Nice’s influences and resources make for one of Europe’s most singular and interesting cuisines.”