Restaurants Articles

Following is a selection of Restaurants articles from our recent issues, as well as the best of our on-line exclusives. If you can't find what you're looking for, please visit Subscriber Services to order a back issue from the past two years.

Danny Grossman24 Hours With: Danny Grossman

How the modern dance guru, whose company performs at Harbourfront this month, would spend a single perfect day. Toronto on an unlimited budget. By Amy Verner
Published: March 2007

Butter UpButter Up

Who says shortbread is only for sweet tooths? By Charles Oberdorf
Published: December 2006

Colborne LaneOpening: Colborne Lane

A celebrated kitchen chemist recalibrates his formula By Liz Allemang
Published: December 2006

Hog WildThe Recipe: Hog Wild

Sweet, rich and gloriously sinful, Lai Wah Heen’s Wuxi spareribs make a perfect mid-winter meal. So we got chef Ken Tam to give us his recipe
Published: December 2006

Life of PieThe Dish: Life of Pie

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

The Morning AfterThe Morning After

Where to have your first brunch of ’07 By Liz Allemang
Published: December 2006

Tidings of Comfort Food and JoyTidings of Comfort Food and Joy

Forget the fuss and muss of Christmas dinner. These six restaurants trump the traditional—and you won't have to wash a dish By Liz Allemang
Published: December 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 By James Chatto
Published: December 2006

Choice ChineseChoice Chinese

The city's best spots for excellent egg rolls—and much more
Published: November 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 By James Chatto
Published: November 2006

Holy CrepeQuest: Holy Crepe

In search of autumn’s most delectable wrap By Shaun Smith
Published: November 2006

On the MarchéTable Talk: On the Marché

A lunchtime institution bids adieu to a generation By Liz Allemang
Published: November 2006

Pass the BuckwheatThe Dish: Pass the Buckwheat

A distinctly underrated grain gets a little love By Liz Allemang
Published: November 2006

QuinceOpening: Quince

A culinary duo re-imagines brick-oven cooking By Jen Wareham
Published: November 2006

AmadeusOpening: Amadeus

An Austrian giant takes downtown By James Chatto
Published: October 2006

 
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