Yes they serve foam (as an amuse-bouche, mind you), but this pasta emporium is unpretentious and pretty damn good.
Friends and critics Nora Rosenthal and Gregory Vodden discuss their recent midday prix fixe meal at downtown’s upscale Portuguese restaurant.
The first in a series of conversations between two critic-friends about affordable table d’hôtes at luxe establishments.
Cocktails, appetizers and pasta plates had us doing the al bacio hand gesture at this new spot in Verdun.
Jérémy Daniel-Six and Sophie Duchastel de Montrouge’s restaurant applies French technique to Asian ingredients.
We put the hummus, couscous and shawarma at Mile End’s Birona to the test.
Despite a few missteps, this spot has enough charm to justify the hype.
We spoke to Morgan Lee Williams about how not to mess with a St-Henri staple.
The crew from Bouillon Bilk have got a great little thing going on in HoMa.
We tried the Israeli-style sandwiches and salads at Falafel Yoni.