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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expensiveBefore menus are even presented, the kitchen sends out a two-tiered tray of scrumptious hors d’oeuvres: ratatouille tartlets, rosemary-parmesan biscuits and shot glasses of satiny squash soup perfumed with a drop of hazelnut oil. It sets the tone for an evening of pure decadence. Chef and co-owner David Lee offers a traditional table d’hôte or a luxe tasting menu that respects the seasons and shows a patriotic fondness for Canadian ingredients. Presented on a polished ...
Chef Michael Steh (former Splendido sous) offers a vibrant, flavourful, ...
This chic boîte describes itself as a restaurant-gallery and its ...
A sleek bar ringed by Bay Street deal makers quaffing ...
A bit of à la mode elegance has finally come ...
Chef Claudio Aprile just might be the best, and certainly ...
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
