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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expensiveChef Michael Steh (former Splendido sous) offers a vibrant, flavourful, contemporary cuisine. A pungent mix of peppers, capers, tomatoes and picholine olives, plus tangy tomato jelly, works well with tender octopus, but smothers the taste of yellowfin tuna carpaccio. Hokkaido scallops, seared rare, bathe in a frothy cauliflower soup sweetened with truffled honey. Crisp sweetbreads and grated truffle crown an outsized raviolo that oozes egg yolk and sweet puréed leek into a parmesan foam. These ...
The warmly lit dining room overlooks Bay Street, an ideal ...
The cooking blends high-end French with little Asian touches, all ...
The glamour remains—white linens, marble and wrought iron, a gilded ...
It’s a ingenious idea, creating a suave bar halfway between ...
A bit of à la mode elegance has finally come ...
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
