Inside the new Canoe, which just got a top-to-bottom makeover for its 25th anniversary
Not that it needed it, of course
Not that it needed it, of course
“I would love for people to stop thinking Instagram is the be all and end all”
We're asking some of the city’s top food folks about their favourite T.O. meals
"We’re actually having our first practice tomorrow morning to see who can skate"
The restaurant welcomed back past chefs and front-of-house staff to work with the current crew for a one-night-only tasting menu