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
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expensiveFew cooks revere meat as much as Mark Cutrara, owner-chef of this new Parkdale star. Farm provenance is duly noted on the daily blackboard menu, and proteins are seldom hidden by sauces. Little coins of mild house-made chorizo shine against a dainty mound of saffron rice tossed with slivers of mushroom. Antipasto brings tastes of well-aged bresaola and Pingue prosciutto with super-creamy mozzarella, heirloom tomatoes and a slice of pickled squash, among other treats. Lemon ...
A cozy Queen East bistro featuring dark woods and white ...
Trendy young professionals laugh and gossip at this glam restaurant, ...
Imminent renovations will give the entrance and convivial bar a ...
All warm wood and whitewash, Weezie’s welcomes exactly as a ...
This bistro’s narrow dining room, with its dim lighting, wood ...
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
