Popping up all around the world, food halls cater to those who are compelled by food on an aesthetic level or want to experience culinary discoveries without the restrictions of sitting down in a restaurant with stiff table service.
Vancouver has a tight-knit community of service professionals. For them, working in restaurants isn’t a stop along the way to another career. It’s a lifestyle they commit themselves to and grow with.
Gucci opens its first-ever North American restaurant — a rooftop terrace inside their Beverly Hills flagship — with Michelin starred chef Massimo Bottura at the helm.
The latest addition to the Bloor Street refresh that started with Eataly (visible from the Holts Café’s stunning new 20-foot-high floor-to-ceiling windows), reopened at the end of January and has contributed to the street’s reputation as a major foodie-shopping destination.
This year chocolatiers and pastry chefs in Canada have a whole new flavour variation and gorgeous colour to craft in, with the introduction of RB1 couverture—or “the fourth kind of chocolate”—ruby.
Diners won’t know what’s coming until they take a seat in the Cloakroom, a blank canvas of a venue in Winnipeg’s Exchange district featuring soaring brick walls and gleaming hardwood floors.
Not only does this way of making wine have a long history, but some of today’s well-known wines are made by négociants.
A tour of Edmonton’s coffee shops promises to challenge your preconceived notions of what’s possible in a mid-sized prairie city.
Straddling the line between tradition and innovation, this kaiseki experience is a far cry from your typical omakase meal.
