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
It was only a matter of time before the charcuterie craze spawned a restaurant of its own. Named after pata negra, Spain’s legendary hams, this new Dundas West destination effortlessly combines the camaraderie of an Iberian tapas bar with the buzz of a hip watering hole. Backed by a wall of spices and preserves, chef Grant van Gameren works the tiny open kitchen like a one-man band. His charcuterie platter—which includes Eastern Bloc–style beef salami ...
Locavores steadily brave the seedy side of Parkdale for their ...
Such small touches as louvred blinds and carnival-glass water pitchers ...
Seasonal and organic, the menu changes daily at this Euro-bistro ...
Masters of reinvention Biana Zorich and Marc Thuet have changed ...
On a stretch of Yonge where the Art Shoppe and ...
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
January 8, 2009
Tracy Dawson visits the well-trod territory of love and its consequences in her first full-length ...
This show is a retrospective of sorts of the Canadian art heavyweight’s work from 1971 ...