Danny Grossman
How the modern dance guru, whose company performs at Harbourfront this month, would spend a single perfect day. Toronto on ... By Amy Verner
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expensiveWest-enders have zealously tried to keep this eight-year- old restaurant a secret, to no avail—it’s always crowded. Classy simplicity reigns, from the decor to the paper menu offering not just apps and entrées, but something in between called “other lovely things.” Candy-sweet popcorn seedlings and purple basil sprouts intersperse other Cookstown greens, delicately dressed in a gewürztraminer vinaigrette and matched with red wine–poached pears and cumin-spiced almonds. Five fat honey mussels from the Gulf Islands ...
Clean lines, butternut yellow walls and warm honeyed woods give ...
Aubergine and yellow decor enlivens the long, narrow room while ...
A large patio expands seating in warmer months, but the ...
After 25 years of bouncing around many restaurants, chef Colin ...
Few cooks revere meat as much as Mark Cutrara, owner-chef ...
How the modern dance guru, whose company performs at Harbourfront this month, would spend a single perfect day. Toronto on ... By Amy Verner
Sweet, rich and gloriously sinful, Lai Wah Heen’s Wuxi spareribs make a perfect mid-winter meal. So we got chef Ken ...
Through his short, bright career, Scot Woods has been obsessed with bringing the world’s cuisines to his cooking. Other chefs ... By James Chatto
