Danny Grossman
How the modern dance guru, whose company performs at Harbourfront this month, would spend a single perfect day. Toronto on ... By Amy Verner
Seedy looking outside, campy inside (safari-themed walls), Bilan’s charms blossom with a complimentary jug of green mango nectar. Next come steaming bowls of deep yellow vegetable broth, full of aromatic flavour. Regulars opt for proteins atop a giant platter of saffron rice. Stewed hunks of goat fall eagerly off the bone, tender with a touch of hot sauce, while chicken arrives tangy in candied sauce. All main dishes $8. Unlicensed.
This dazzling yet humble tile in Toronto’s dining mosaic wows ...
Warm hospitality and exquisite flavours help this Ethiopian restaurant overcome ...
Tunisian cuisine finally gets its due at this Danforth restaurant. ...
Serving up the fiery food of Mauritius, which blends African, ...
How the modern dance guru, whose company performs at Harbourfront this month, would spend a single perfect day. Toronto on ... By Amy Verner
Sweet, rich and gloriously sinful, Lai Wah Heen’s Wuxi spareribs make a perfect mid-winter meal. So we got chef Ken ...
Through his short, bright career, Scot Woods has been obsessed with bringing the world’s cuisines to his cooking. Other chefs ... By James Chatto
