Features
Former Winnipeggers Ari & Pablo Schor have Canada’s 8th best restaurant
Since 2016 “Canada’s 100 Best Restaurants” (https://canadas100best.com/), edited by Jacob Richler, has been publishing lists of the 100 best restaurants in Canada. This year the list was determined by a panel of 135 judges.
As the Canada’s 100 Best Restaurants website explains, “Our judging panel is a balanced mix of informed culinary enthusiasts, food writers and critics, chefs, restaurateurs and other food service professionals. Their number in each province and region is proportional to the population. Judges were asked to vote for restaurants based on the complete dining experience provided – service, decor, the depth of the cellar and, above all else, food quality…each judge must vote for a minimum of three restaurants outside of their home region.”
Year after year, Montreal restaurants have consistently dominated the selections – and the most recent edition of “Canada’s 100 Best” is no exception – with 27 of the top restaurants being situated in Montreal. (Toronto had 18 on the list, Vancouver -15, Ottawa – 8, Calgary – 7, and Halifax – 4.
Winnipeg, alas, had but one: “Deer and Almond.”)
Placing number eight on the list, however, was a restaurant that had actually first made it on to the list last year, when it placed in 16th place: “Beba.”
Beba,” which is located in Verdun, a borough of Montreal, has only been opened since 2019.
What might make Beba especially interesting for readers of this paper is the fact that it is owned and operated by two brothers who grew up in Winnipeg – after having moved here with their parents from Argentina in 1997.
Ariel and Pablo Schor are the sons of Monica and Eduardo Schor. Their aunt and uncle, who also came to Winnipeg in 1997, are Anna and Carlos Schor.
Ariel (who prefers to be known simply as Ari, and who was born in 1984) and Pablo (born in 1986) are both former students at Gray Academy, with Ari having graduated from there in 2001, while Pablo went to Gray Academy until the end of Grade 10, whereupon he transferred to the University of Winnipeg Collegiate for his final two years of high school. Ari also told me that he went on Birthright in 2002, Pablo some years later.
Beba is a quite small restaurant, seating only 28, but its reputation is such that you would need to make a reservation at least a month in advance in order to have a table there.
Here is what Canada’s 100 Best 100 Restaurants had to say about Beba: “THIS COZY 28-SEAT BISTRO on an out-of-the-way corner in Verdun is staying true to its Argentinian and Jewish roots while expanding its range. To wit: Spanish and Italian influences artfully mashed up via imported seafood, as exemplified by chef (and co-owner) Ari Schor’s Iwashi Montadito. This dish features Japanese sardines prepared Spanish style on sesame toast, with butter, horseradish and chives. Consider it a nod to schmaltz herring. As they hit their fourth birthday, Schor and chef de cuisine Dixon Cone are expanding their offerings while keeping menu favourites, such as their famous empanadas, along with Swiss chard– wrapped involtini and grilled rabbit, best enjoyed on Beba’s diminutive summer patio. You might find firefly squid when they can get it, or guinea fowl with chorizo and saffron-laced caldoso. To this mix, add brother Pablo and sommelière Anaïs Flebus, whose old-world wine list showcases organic, minimal-intervention bottles. The Schors’ convivial and unstuffy neighbourhood restaurant is worth a detour.”
Recently, I managed to speak to Ari Schor – just after he had helped put to bed his two daughters, Isabel, age 4, and Olive, age 2. I asked him how he had come to end up in the restaurant business in Montreal, and how did he and Pablo get the idea to open their own restaurant?
Ari explained that, after graduating Gray Academy, he took the culinary arts course at Red River College. He told me that he had always had an interest in preparing food from scratch. “I have pictures of me rolling fresh pasta when I was 10,” he said.
His first job in a Winnipeg kitchen was at the Fairmont Hotel, Ari noted, followed by stints at the Lobby on York, and Pizzeria Gusto (on Academy).
In 2012 Ari left Winnipeg for Montreal, when he began working at the well-known “Joe Beef.”
In 2013 he moved over to Liverpool House, which is owned by the same owners as Joe Beef. Ari became head chef there. Perhaps his most famous moment during his time there came in 2017 when he cooked dinner for Prime Minister Justin Trudeau and a recently-retired President Barack Obama.
Pablo Schor took a somewhat different route into the restaurant business. He attended the University of Manitoba, where he studied small business management and human resource management.
After graduating, Pablo went first to Vancouver, but Ari says that he and Pablo had long talked about opening their own restaurant.
An article in the Montreal Gazette described the challenges that awaited the brothers – much to their chagrin, in opening Beba: “They opened Beba in the late summer of 2019, having sunk their life savings, $200,000, into the spot. Seven months later COVID-19 came and they had to shut down. On top of that, Ari’s daughter Izzy was just born.
“ ‘I contemplated becoming an electrician or a refrigeration specialist, something, anything, to pay the bills,’ Ari recalled. ‘We poured everything we had into this place. But I’m so glad we stuck to our dream. For lack of a better phrase, the proof is in the pudding now.’”
I asked Ari why he and Pablo chose to open quite a small restaurant in Verdun which, until a few years ago, was mainly a working class neighborhood of Montreal (as opposed to downtown Montreal, which is where most of the other restaurants on the top 100 list are located)?
He answered that there were two reasons: The first is “you have to stand out and be unique on a quiet street,” while the second reason is that “when you’re starting out, you want to start small.”
Ari added that because “a small space means small storage,” Beba changes its menu just “about every second day.”
And, while the restaurant does attempt to source its foods locally, Ari says that “local produce is not really our ethos…We want the best we can serve,” he says.
“We’re getting white asparagus from Holland, for example,” he notes.
As for what roles they play in the restaurant, while Ari is the head chef, Pablo “is a very experienced bar tender” with an extensive knowledge of wines, Ari adds.
Also, Pablo’s business training equips him to handle the front of the house, as well as bookkeeping duties, Ari says.
While the restaurant seats only 28, the fact that it is so consistently busy had led to Beba employing a staff of 18. But, because Ari knows firsthand how grueling it can be working in a restaurant – often starting at 10 in the morning and working until well past midnight – he and Pablo have deliberately organized the restaurant’s schedule so that no employee – including the owners, will ever have to work more than 40 hours in any given week.
“It takes a lot of time to change the way we work in restaurants,” Ari observes, but “Covid taught us what’s really important,” which is to maintain a proper work-life balance.
Since Ari already told me that he has two daughters, I ask him whether he’s married. (You can’t assume anything.)
He said that his wife’s name is Ashley Joseph and that her father is from Israel.
That got me to wondering about the Schor family itself and where Ari and Pablo’s grandparents came from – since I guessed that, like almost all Argentinean Jews, they had emigrated to Argentina from Europe in the first half of the 20th century.
“Our grandfather on our father’s side is from Romania,” Ari answers, while “our grandmother on our mother’s side is from Poland or Lithuania.” (He wasn’t quite sure which.)
As for their mother’s parents, their grandfather is from England, while their grandmother is from Germany.
I said to Ari that his and Pablo’s ancestry is reminiscent of so many Winnipeg Jews’ ancestry, and that it was probably just luck of the draw that drew their grandparents to Argentina rather than Canada or the U.S.
The fact that one of their grandparents was from England also led to their speaking English, as well as Spanish, when they were growing up in Argentina – which was of tremendous benefit when they both started school in Winnipeg.
In fact, Ari told an amusing story about his first year at Gray Academy, when he would have been 13. He said that he was a very quiet student – and his teacher naturally assumed it was because he had difficulty speaking English. But, when he took a reading comprehension test – and aced it, the teacher was somewhat astonished, and asked Ari why he had kept his ability to speak and understand English such a secret?
Returning to Beba – and what all the acclaim has meant for Ari and Pablo, Ari suggests that “you shouldn’t go after accolades, you should go after goals.
He says that one of his biggest recent thrills was being able to cook for Gail Simmons (whom I had never heard of, apparently because I never watch the Cooking Channel). Simmons has been a judge on Bravo’s Emmy-award winning show “Top Chef “ since 2006, according to Wikipedia.
When I ask Ari whether, given the enormous success that Beba has enjoyed in the relatively brief period since it opened, he and Pablo have any plans to expand the restaurant or perhaps open another one, he answers, “I’d rather not have two mediocre restaurants. I’d rather have one that’s always improving. For now, we’re very happy running the restaurant.”
Features
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Features
Musings from Dizengoff Street – by Bruce Brown
(August 8, 2026)
Outside Basimta Café in Central Jerusalem. Love the red shirt against a tiny sea of black. Not sure I am shrugging because of the ultra-orthodox uproar over a Jerusalem café operating on Shabbat or the lack of an ultra-orthodox uproar over a Jerusalem café operating on Shabbat. For the last six weeks Israeli headlines shouted about the cafe chaos. With the ultra-religious blocking entrances and storming the café. While shouting ‘Shabbos! Shabbos!’ Upsetting the secular amongst us just wanting to enjoy our Saturday iced matchas. So the wife and I thought we would check it out. And. Yes. Buy something to support the business. Uproar. Not. Blocked entrances. Not. Storming the café. Not. Albeit there were police barriers separating the devout protesters from the coffee drinkers. The protesters being just a few dozen black clad, pious Jews. Mostly teenagers. And yes. Shouting ‘Shabbos! Shabbos!’ Certainly underwhelming in its reported mayhem. Reminds me of the famous saying misattributed to Mark Twain – “If you don’t read the newspaper, you’re uninformed. If you do, you’re misinformed.” But I did enjoy my iced matcha.
(August 6, 2026)
Here we go again. Another round of forever negotiations. As someone who negotiates for a living. The way things are going in the straits. If I had to recommend a book on the subject to a new hire. Between The Art of the Deal, A Presidential Edition by Donald J. Trump or The Real Art of the Deal by the Mullahs of Iran with a special forward by the IRGC. Well. I would choose the latter.
(August 3)
Bravo Yoav Segalovitz, Liberal Yesh Atid MK and Monsour Abbas, United Arab Ra’am MK and party head. For breaking a glass ceiling where a Jewish lawmaker joins an Arab political party. No less a political earthquake in my little shtetl. Which can significantly impact coalition block arithmetic and posturing and strategy in the upcoming elections. Now Ra’am can be considered a legitimate ‘Zionist’ partner when forming coalition blocks and potentially pushing the ‘center left/right’ party over the 60 seat majority threshold. In our crazy parliamentary democracy defined by a multi-party (about fourteen!!), proportional representation system. To paraphrase Winston Churchill, Israel’s proportional representation model of governance is the best parliamentary democracy system except for all other forms of working democracies. Stay tuned for more amateurish political musings as we move towards Israel’s 26th national election – five of them held since 2019.
(August 1)
Although both sides say they are open to diplomacy. Neither really trusts the other. And American military action, or its threat, continues. I read headlines in the middle of the night -it’s a nervous habit lately– that the Dynamic Duo of Trump and Netanyahu may again strike in unison. Possibly this weekend. Yikes! Prompting me, at 2:30 AM, to dash around the house stocking my safe room. Bottled water. Canned food. Medicines. Documents. The beat goes on….
If it’s crazy here. It’s insane in Italy. With a recent online ‘Jew Hunt’ in the Milan area. Before being removed, the digital forms urged reportings of Israelis and Italian Jews staying in local hotels. The infamous Global Sumud Movement -yes, the one coordinating ‘peace and humanitarian’ flotillas to Gaza- was somehow connected. Although they deny involvement?! This deranged decree was looking to identify Zionist tourism and Zionist neo-colonization in Italy. I’ll stick with stocking the saferoom.
Then there’s New York Mayor Mamdani, a Global Sumud Movement supporter, threatening to arrest Prime Minister Netanyahu if he comes to New York. But since discovered he has no legal right for such a grandstanding, antisemitic, anti-Israel, anti-Western, anti-democratic antic. Maybe Mandami should be arrested! Or at least impeached. For being a grandstanding, antisemitic, anti-Israel, anti-Western, anti-democratic mayor.
Here’s a post Bruce sent us Friday, July 31:
WARTIME MUSINGS
Should credible threats against FLOTUS and ‘FSOTUS’ (first son..) not be justification to attack first.
As for yesterday’s summit. Netanyahu really can’t win. Explainer. If Trump now attacks without victory its ’cause of Netanyahu. If Trump now attacks with victory its ’cause of Trump. And, in Israel, if Trump doesn’t attack -victory or not- Netanyahu failed in his eighth meeting with Trump. And if Trump does attack -victory or not- half the country will vilify Bibi anyway. Missing a permutation?
Ya. I know. Kinda’ need a definition of victory for that musing to work.
And here in my little shtetle. We go to sleep unsure if there will be a code red in the middle of the night. And if not. We wake up thinking it will be tonight. How do you define stress?
Seemed like an appropriate way to end this musing.
Bruce Brown is a former Winnipegger who made aliyah to Israel over 35 years ago. Bruce first began writing for us – in his own inimitable style, in 2012, during what was known as “Operation Pillar of Defense.” His occasional musings on aspects of life in Israel that were far from what you’d typically read in other reports from Israel were hugely popular – both in the print Jewish Post & News and on this website.
We’re now glad to report that Bruce is back writing for us – this time on a regular basis. We will post Bruce’s reports as they arrive – with the date of each post at the beginning of that post.
Here’s some information about Bruce – and awards he’s received for his writing:
Bruce Brown. Canadian born. Now living in Israel (for a long time). Bruce works in Israel’s hi-tech sector by day and, in spurts, is a somewhat inspired writer by night. He received the American Jewish Press Association’s award for writing excellence in 2019 and 2025. And wrote the 1998 satire, “An Israeli is….” Bruce’s musings are political, social, economic and personal. With lots of biting, contrarian, sardonic and irreverent insight.
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