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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expensiveA vibrant, bustling room welcomes the Yonge and Eglinton crowd. The wood-burning oven produces much of the menu, but the seasons dictate ingredients—hence butternut squash soup, autumnal but thin and under-seasoned, with mild squash “caponata.” Bolder flavours prevail with excellent seared-to-crusty scallops over creamy lemon-garlic mustard, paired in the style of the day with house-made bacon, but this time it’s punchy lamb bacon lardons in a green apple slaw. During the colder months, supple, pillowy ...
The antique chandelier, hardwood floors and deep red tones of ...
The gleaming chrome sign announces the latest hot spot to ...
Few Paris bistro meals ever end with fresher-from-the-oven, more buttery ...
Renovations to this cozy Summerhill stalwart brought a new bar, ...
A main-floor lounge bar dominated by a plasma TV leads ...
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
