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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expensiveFormerly called Toro, this intimate dining room recently reopened under new management. Though it shows clear potential, Michael Kirkwood’s cooking would benefit from more consistency. Two seared sea scallops evince great confidence at the stove, arriving beautifully rare and paired with rich braised oxtail, but accompanying tarragon cream sauce is bland. Steak tartare, by contrast, topped with a raw quail egg, achieves the perfect blend of black pepper, salt and shallot. A plump, juicy pheasant ...
Aubergine and yellow decor enlivens the long, narrow room while ...
Seasonal and organic, the menu changes daily at this Euro-bistro ...
Brad Clark, former chef of Le Select, has smartened up ...
The tiny entranceway opens up into a large, high-ceilinged room, ...
Low vaulted ceilings and dimmed lights lend the main-floor dining ...
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
