Covid-19

“I’m preparing for a future where we will have dine-in service again”: Why one optimistic café owner is tackling a mid-Omicron reno

Lazy Daisy's Dawn Chapman, on plowing through despite the latest lockdown

“I started having work-related stress dreams”: What it’s like to be a pharmacist during the Covid surge

"Because it's harder to see a physician, there are now serious gaps in health care, and a lot of patients are coming to us instead of their doctors"

“We’re seeing triple the number of Covid patients as we did in previous waves”: A Toronto General emergency doctor on what it’s like in the ER right now

"We're seeing younger and healthier patients who feel truly awful with Covid"

“This rink builds relationships”: Five volunteers on the impact natural ice rinks have on communities

They're much more than just places for shinny

“If I am awake, I am working”: A bakery owner on the unrelenting stress of running a small business and parenting in a never-ending pandemic

Ba Noi owner, An Tran, tells us about his uphill battle

“Staff are calling in sick every day”: How this ER nurse is coping with the Omicron surge

"We're running, we're short-staffed, there are children screaming and crying. It's chaotic"

Sort-of Secret: Heavenly Perogy, a Ukrainian restaurant and food shop running out of a church basement

It's the schnitz

An updated guide to Toronto’s best new takeout options this winter

Including pho, birria tacos, Hong Kong–style toast and pizza, of course

Our top tales of personal reinvention from a turbulent year in the restaurant industry

Stories from servers, chefs and restaurateurs who reinvented themselves during the pandemic

Toronto restaurants offering takeout fried chicken dinners, surf-and-turf feasts and tapas extravaganzas on New Year’s Eve

Ring in 2022 (for better or worse) at home with one of these smorgasbords

“We had tens of thousands of dollars of food ready to go”: Six Toronto restaurateurs on how Omicron upended one of the busiest weeks of the year

Their thoughts on making yet another tough call (in another year of tough calls)

How Schitt’s Creek inspired this Toronto couple to walk away from a $300K job and open a corner store

It was supposed to be a part-time hustle, until it consumed their lives (in a good way)

This home cocktail business almost lost everything when it was hacked

"It was like we didn’t exist anymore"

“I’d wake up every morning in a cold sweat”: Why restaurateur Ed Ho left the industry to go back to school

What he misses, what he doesn't miss and what he's looking forward to

“If we had known it was going to be 18 months, we would have turtled up immediately”: A Q&A with Doug Penfold on closing Chabrol

The restaurant made it through the worst of the pandemic, but the damage was done