The idea of co-opting and recreating the sugar shack experience in the city has taken off in Montreal in a major way—it's marginally cliché come springtime. Most menus accenting maple are departing from old standards, which can be a hit-and-miss affair. Forget Caribou and tire d'érable—you're more likely to start off with a maple water apéritif and finish with a precious riff on maple pie these days. And don't look for the usual fèves au lard, tourtière and oreilles de crisse either. Montreal chefs are playing with all the rib-sticking classics; dressing them up with culinary school techniques, heightening them with luxurious and/or unusual ingredients and fusing them with outside influences. Here are 12 urban cabane à sucre experiences currently going on in Montreal.