restaurant

How a failed McDonald’s knock-off became an anarchic, freewheeling fast-food success for generations of Lebanese-Canadian immigrants

After 20 years, Montreal chef Normand Laprise publishes his first recipe collection

In a tough economy, one Italian restaurant lets customers barter for their meals

Restaurants have a new nemesis: real-time food criticism in 140 characters or less

A Vancouver restaurant urges its male customers to sit down

Peter C. Newman on a restaurateur to the rich who now wants to build schools in Africa

Restaurant chains are rolling out airline-style rewards and points programs to fill seats

Paul Vozoris the “wonderful heart of Wasaga Beach”

The BP oil spill is killing the local fishery—and making the region’s chefs search for creative alternatives

Vancouver’s Cactus Club Café puts a lot of pressure on more expensive establishments

At Rush in Calgary, thanks to $145-a-barrel oil, chef Justin Leboe got everything he wanted

Formal dining is out; authenticity is in. The success of Rob Gentile’s Buca is a case in point.