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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expensiveIt’s everything a bistro should be: a cozy French cocoon with a small open kitchen, few tables and a chef highlighting the best seasonal ingredients. One evening’s warm amuse of Ontario wild leek flan with a drizzle of deep caramel sauce arouses interest, then a divine heirloom tomato salad sees multicoloured low-acid wedges arranged simply with pickled onions and an olive oil emulsion. An earthy salad of fiddleheads with wild leeks and warm saffron–piquillo pepper ...
Open till 2 a.m. most nights, the laneway patio is ...
This comfortable bistro features such favourites as a pulled-pork platter, ...
West-enders have zealously tried to keep this eight-year- old restaurant ...
Though the restaurant’s name is Japanese, first-time chef- patron Chris ...
Healthy market fare is on offer at this spot, where ...
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
