Chefs are perfecting their tableside manner and bringing a bit of ceremony back to dinner. We heartily approve.
At St. Clair’s Catch, chef Nigel Finley broils and then bakes whole, six-pound halibuts, which he skillfully debones at the table
For his aburi sushi, JaBistro chef Koji Tashiro torches his immaculately fresh fish right at the sushi counter, to the delight of the watching Bay Streeters
The roasted heritage-breed chicken at Edulis is baked in a cast-iron pot and carved with reverence in front of diners (of course, the hay that it’s baked with may not be to everyone’s taste)
The May issue of Toronto Life features the artists, professors, scientists and other luminaries moving north to avoid the carnage of Trump. Plus, our obsessive coverage of everything that matters now in the city.