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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expensiveDavid Chrystian’s menus read beautifully, stacked with Canadiana yet clearly internationalist, modern but still refined, and his cooking shows a maturity that makes this glamorous downtown room a worthwhile destination. One evening’s opener, called Heirloom Tomato Composition, brings delectably runny ruby slices and halved little yellow flavour bombs, all layered with pan-crisped wild striped bass and a whole tempura anchovy—a sublime balance of acid, sweet, salt and fat that’s accented with a deep-fried basil leaf. ...
Flickering, so-of-the-moment carbon filament fixtures illuminate an enormous Rorschach test ...
The ornate, windowless room is starting to feel a touch ...
Live bands six nights a week make this party central ...
The room may look a bit passé, with dull white ...
Stroll along swanky Bloor Street, hit Williams-Sonoma, turn south at ...
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
