Tiamo

"Moleskine's more formal upstairs section (headed by chef Frédéric St-Aubin) has charmed many in town, but the offering in the more casual downstairs set-up — particularly the pizza — is just as lovable. Wood-fired, blistered crusts mix crunchiness and tenderness, and toppings oscillate between classic and inventive (see: the mornay pie). The pizzeria also runs a popular food counter at Time Out Market, for those looking for a cheesy bite in the downtown core." - Joel Balsam, Valerie Silva, Eater Staff

"Neapolitan-style pizza is the focus at this Parc Avenue mainstay, with a selection of 10 different pies available at all times, including a rotating pizza of the day. A second location opened in the Time Out Market in late 2019." - Daniel Bromberg, Mallory Frayn

"A 2016 addition to Montréal's dining scene, Moleskine is, arguably, three restaurants. There's a takeout window selling meals to go and ice cream, a casual downstairs restaurant serving sandwiches, salads, and both coffee and beer on tap, and a gourmet dining room on the second floor. The industrial-chic decor with chain-metal curtains and mismatched chairs around communal tables has helped make it one of the city's trendiest restaurants. The food is more fun and festive than fussy: Crudos, creative salads, and pizzas from the wood-fired oven are all recommended. Moleskine is from the same team behind the popular Pullman wine bar, right next door."

"Park Avenue pizza purveyor Moleskine is ready to help you celebrate the new year with a four-course Italian menu for four, including potato and artichoke soup, an antipasti platter, homemade pasta, and a chocolate and rum crown cake. (It’s up to you if you want their in-house ice-cream on top of your cake.) An extensive wine selection awaits, too. Place orders by phone, online, or on CHK PLZ." - Ivy Lerner-Frank

"Frédéric St-Aubin serves some of Montreal’s finest Italian at this double-level resto on the edge of the Plateau — for MTL à Table, the more formal upper level is in play for $43, with roasted duck on polenta or octopus-calamari-n’duja cavatelli, and creative crudos to start." - Tim Forster