James Chatto

Articles on torontolife.com written by James Chatto.

Best New RestaurantsBest New Restaurants

From a space-age crystal to a former courthouse, our 2008 edition explores the top new restos from a banner year on the Toronto dining scene
Published: April 2008

Best New Restaurants: Honourable MentionsBest New Restaurants: Honourable Mentions

Our list of Toronto’s top 10 new restaurants is out. Yet with so many stellar places opening these days, four high-quality eateries had to be cut from our picks. Here, the best of the rest
Published: April 2008

DeluxDelux

Corinna Mozo brings French classics to the Ossington strip
Published: March 2008

Electric AvenueElectric Avenue

In a matter of years, Ossington has gone from no-go to boho. With Foxley and Delux, it’s become a culinary destination
Published: May 2008

Goodbye, SusurGoodbye, Susur

After years of acclaim, Susur Lee is closing one of his eponymous restaurants on King St. W.
Published: April 2008

Head for the HillsHead for the Hills

New reasons to brave the Collingwood foodscape
Published: March 2008

L’UnitaL’Unita

A new resto enlivens Av and Dav
Published: January 2008

Masala Make-overMasala Make-over

Chic decor, imaginative cooking, polished service. Haute Indian is the next big thing
Published: February 2008

Out to LunchOut to Lunch

Children in the Gobi Desert are better fed than ours. With few exceptions, Toronto schools feed our kids crap
Published: January 2008

Best New RestaurantsBest New Restaurants

The top places to eat right now
Published: May 2007

Block PartyBlock Party

Baldwin Street is unique in Toronto—a happy-go-lucky hamlet in the heart of town
Published: October 2007

Bounty HunterBounty Hunter

Jonathan Forbes, supplier of exotic Canadiana to the top chefs, comes out of the woods
Published: September 2007

Cool CustomersCool Customers

First Blowfish, then Kultura and now Colborne Lane—how a kid from Flemingdon Park ended up bringing gastronomy to (gasp) the hipster set
Published: May 2007

High FiveHigh Five

Four years in the making, the ROM’s new dining operation is one of the most anticipated restaurant launches in recent history. Can it live up to the hype?
Published: August 2007

Manhattan ProjectManhattan Project

What’s cooking in New York and making its way here? Dispatches from the continent’s culinary capital
Published: June 2007

Sake Night in CanadaSake Night in Canada

Four stops on the cocktail tour
Published: May 2007

Sous CitySous City

If you’re dining out on a Sunday or Monday night, chances are the sous-chef is cooking—and you didn’t even notice. Meet the culinary stars of the future
Published: February 2007

Spice CadetSpice Cadet

Bad boy chef Greg Couillard blows into Yorkville, of all places, with his African restaurant, Spice Room–Manyata
Published: March 2007

The Burbs or BustThe Burbs or Bust

Downtown snobs, get over yourselves. If you want the best, most authentic regional Chinese, take a joyride through the 905
Published: March 2007

The OverachieverThe Overachiever

A hit TV show, a catering company, three restaurants and a gourmet grocery store on the horizon. Mark McEwan in hyper-drive
Published: November 2007

Trading PlacesTrading Places

They’re simple, satisfying and packed with the city’s most discerning palates. Where chefs eat on their nights off
Published: July 2007

AmadeusAmadeus

An Austrian giant takes downtown
Published: October 2006

Best Restaurants 2006Best Restaurants 2006

Torontonians are spoiled for choice. Our best restaurants, laden with talent and abuzz with energy, generate endless culinary delights—and at prices that leave foreign visitors gasping in envy. This year—a year of Wagyu beef and six-part desserts, tasting menus and vegetable foams—we celebrate those who have outperformed the field
Published: April 2006

CavaCava

Avalon chef Chris McDonald moves north of Bloor
Published: May 2006

Down to the BistroDown to the Bistro

When three local masters of haute cuisine start serving choucroute, steak frites and tapas, it may be time to acknowledge a trend
Published: June 2006

Egg HuntEgg Hunt

Torontonians love to do brunch. We ignore our diets. We even drink! And our restaurants gleefully step up to the plate
Published: May 2006

Guess Who's Coming to DinnerGuess Who's Coming to Dinner

After nearly two decades of reviewing restaurants, our dining columnist has one of the most recognizable faces in the business. So he tried a new one on for size
Published: November 2006

Lai Toh HeenLai Toh Heen

A veteran restaurant pro challenges a jinx
Published: July 2006

Life of PieLife of Pie

A comfort food classic gets a comb-over
Published: December 2006

Musical TablesMusical Tables

The quest for a good meal before The Lord of the Rings unearths at least one glint of gold
Published: March 2006

Niagara CallsNiagara Calls

New restaurants, fresh ideas, affordable menus. There’s never been a better time to dine on the peninsula
Published: August 2006

Raising the BarRaising the Bar

Resto-lounges are multiplying like bunnies, but only a few have managed to master the hybrid. How to satisfy both heat-seeking clubbers and fine diners alike?
Published: August 2006

Science FareScience Fare

Two chefs bring the molecular revolution home
Published: July 2006

Stand and DeliverStand and Deliver

His doctors told him he would never cook again. Seven years later, Pascal Ribreau is one of the city's most accomplished chefs
Published: September 2006

Super BowlsSuper Bowls

In the depths of winter, nothing gives solace and sustenance like an exceptional soup. 2005 was a banner year for stock options
Published: February 2006

TreadwellTreadwell

Treadwell pays homage to Port Dalhousie's local bounty
Published: June 2006

Under the InfluenceUnder the Influence

Through his short, bright career, Scot Woods has been obsessed with bringing the world’s cuisines to his cooking. Other chefs should take note
Published: December 2006

Asia MajorAsia Major

Pan-Asian hot spots are sprouting like long beans on Queen, College and Bloor, and no wonder. The food is fresh, cheap and easy on the eye
Published: October 2005

Small FavoursSmall Favours

In our nothing-for-nothing culture, the amuse-bouche—that tiny, edible “Hi” from the chef—was almost gone until a few amusing restaurateurs came along
Published: November 2005

The Call of the WildThe Call of the Wild

With all that wilderness, why are our restaurants’ game dishes so bland?
Published: December 2005

 
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