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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expensiveBeige and gold bring warmth and opulence to this steak house, but the long, narrow space still feels crowded with tables. Chef Stephen Ricci brings beef lore learned at Prego Della Piazza to the menu; a 20-ounce Alberta rib-eye is admirably cooked, barely seasoned and crusted from an 1,800- degree broiler. The rest of the menu is hit-or-miss. A creamy clam chowder, impeccably textured with celery and potatoes, is served with oyster crackers. Deep-frying a ...
David Chrystian’s menus read beautifully, stacked with Canadiana yet clearly ...
Live bands six nights a week make this party central ...
The room may look a bit passé, with dull white ...
Flickering, so-of-the-moment carbon filament fixtures illuminate an enormous Rorschach test ...
Blue punches brighten up this small rooftop patio atop the ...
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
