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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expensiveImminent renovations will give the entrance and convivial bar a more discrete identity, but the cavernous dining area will stay the same—a former factory taken back to wooden beams and warm red brick. Former sous Mike Wilson is now chef in the huge open kitchen, his menu a fairly classic bistro manifesto laden with steak tartare, a charcuterie platter and duck confit. One innovation brings flights of three appetizers paired with wines: fat, juicy, bacon-wrapped ...
Morning and noontime see the dining room packed and the ...
Formerly called Toro, this intimate dining room recently reopened under ...
A staircase divides this subterranean lair into two parts— a ...
With innovative seasonal cooking, generous service and a wine program ...
Taking its name from owner-chef Rodney Bowers’s continuing enthusiasm for ...
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
