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
inexpensive
moderate
expensiveOak-panelled walls, heavy broadloom, upholstered booths, dim lighting and tuxedoed career waiters give the space a resolutely old-school feel. The carte itself—standard-issue steak house from stem to stern—follows suit. Complimentary garlic bread leads straight to starters, ranging from six whisper-tender escargots baked simply with scads of butter and minced garlic to a mound of crisp greens tossed in creamy, chunky blue cheese dressing. But the raison d’être is steak—and the news is mixed. Despite its ...
Since 1961, Senior’s has been serving up big breakfasts and ...
Since 1948, the Vigneux family has been serving up flame-broiled ...
After a slow, creaky ride to the fifth floor, the ...
Partly owned by the team from Brassaii, the city’s latest ...
Customers visiting this elegant establishment of multiple dining rooms are ...
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
