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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expensiveGourmets love sommelier-owner Anton Potvin’s wine list (Ontario gems slipped in among fascinating global choices, a price scale of $40 to $135, all good value); they also relish chef Michael Caballo’s small seasonal menu of conscientiously sourced ingredients. Slow-braised pig’s foot is stuffed with shin meat, sliced and fried to just the right chewy consistency; tartly marinated cardoons balance the fat with edgy bitterness. Lightly smoked pickerel has the texture of sashimi and is paired ...
Cats of all persuasions—hip, cool, thin and fat—squeeze into this ...
Chef-patron Corinna Mozo moved from Boston to take over Sparrow’s ...
Luxe, refined intentions are manifest in this two-tiered space of ...
The gleaming chrome sign announces the latest hot spot to ...
After 25 years of bouncing around many restaurants, chef Colin ...
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
