Clay Sandhu

An evolving list reflecting what we’re into and where we think you’re guaranteed to get a good meal.

“Their tables aren’t necessarily meant to serve as inspiration for your own table (although why not?) but are meant to be an affirmation that holiday traditions, whether traditional or not, are worth celebrating. Or, alternatively: Chefs — they’re just like us!”

“Partners Luca Cianciulli and Maxime Landry leveraged their Toqué pedigree to open their Villeray restaurant in 2018. The roughly 50-seat restaurant generally books up for the month shortly after a new reservation window is opened.”

“Here’s the thing about tasting menus: I don’t like them. So when I caught wind that the talented team behind the popular pandemic-era venture Menu Extra was hosting a series of private, fixed-menu dinners, I was torn.”

“The revamped Mile End establishment is convivial, beautiful and accessible, such a welcome departure from the typical restaurant design in town.”

We feasted on some iconic Vietnamese dishes at a Petite-Patrie restaurant cheffed by Nguyen, a cook we’ve become familiar with from his time at Maison Publique and Dandy.

“It’s cooking that is non-derivative, playful and altogether smart. It’s executed with confidence but without grandeur. It’s seriously good cooking with a hefty dose of nonchalance.”

Despite recent drama in the Joe Beef realm, this longtime Little Burgundy hotspot remains a restaurant helmed by one of the greatest culinary minds in the country.

We spoke with the acclaimed Montreal chef about his latest gig in Hudson, Quebec.

“Her journey has become intertwined with so many of the most prevalent narratives of the pandemic and has proven to be one of the most optimistic stories of the COVID era.”