Clay Sandhu

“Osmo x Marusan draws a mix of McGill students and the fashionable downtown crowd to mingle over a lunch of pitch-perfect Japanese comfort classics.”

“A neo-French bistro may seem like an unlikely candidate for the city’s coolest restaurant but Salle Climatisée has the title firmly on lock.”

“Gia’s unlikely location, in a squat cement building behind a Home Depot, might not seem like an obvious place to open a restaurant, but it’s living proof that if you do things well, people will come.”

“You might call the menu market fare with an Italian accent but really it’s just simple, smart cooking with high-quality ingredients.”

“An under-the-radar hit hiding in plain sight.”

“The boudin is a cult classic and the onglet keeps pace with the best in the city, but the Pain Perdu, cut nearly three inches thick, sauced with maple syrup and topped with dulce de leche ice cream — that, you can hang your hat on.”

“While its sister restaurant Pichai might get most of the spotlight these days, Pumpui remains one of the best casual Thai spots in the city.”

Chefs Marc Cohen and Fisun Ercan (Bika Farm) are collaborating on an event to raise funds for AKUT, an organization that has been rescuing survivors since Feb. 6.

“Hoagies, subs, grinders — whatever you call them, Bossa’s reign supreme.”

We spoke with Marcus’s Jason Morris, Beba’s Ariel Schor and veteran food writer Lesley Chesterman — and tried out Quebec City’s renowned le Continental — to get some insight into the supposed end of an era for restaurants.