Pizza Bouquet

"Owner André Theriault landed on something special when he began crafting pizzas from behind a counter tucked within LGBTQ hangout Notre Dame des Quilles on Beaubien. Since 2021, this pint-sized slice shop has occupied its own space across the street, now drawing fans who sometimes spill out the door. Available for takeout by the slice or the 16-inch round, favorite pies include the Upside-Down (mozzarella below, garlicky tomato sauce and gremolata drops up top), the Soppressata (Italian spicy salami, goat cheese, red onions, and honey), and whatever quirky new special the shop is testing. This spot gets busy, so if you need a full pizza, call ahead. Or swing by the team’s latest project, Star Bar, where you can once more enjoy Bouquet in a bar setting." - Valerie Silva

"Owner André Theriault landed on something special when he began crafting pizzas from behind a counter tucked within bowling alley bar and LGBTQ hangout Notre Dame des Quilles on Beaubien Street. Now, the slice shop occupies its own space just across the street, allowing it to ramp up production. Available for takeout by the slice or the 16-inch round, Bouquet’s pizza reads as a sort of hybrid between New York, New Haven, and what the team calls “New Montreal.” Favorites include the Upside-Down (mozzarella below, garlicky tomato sauce and gremolata drops up top), the Soppressata (featuring Italian spicy salami, goat cheese, red onions, and honey), and specials like the Pickle Surprise with tangy dill pickles, red onions, mozzarella, and cream sauce. This spot gets busy, so if you need a full pie, call ahead." - Valerie Silva

"In response to the “lack of slice culture” in Montreal, Pizza Bouquet opened in the back of the popular, LGBTQ-friendly watering hole Notre Dame des Quilles at the beginning of 2018. Now with a standalone location across the street, it’s become even more of a sought-after slice shop. Owner-operator Andre Theriault sells pizza topped with everything from soppressata to potato and rosemary — both by the slice and the pie." - Joel Balsam, Valerie Silva, Eater Staff