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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expensiveSince taking over in May 2006, chef Michael Steh has made the menu his own, playing exotic ideas superbly next to comfort food staples, and grounding his well-executed dishes in impeccably sourced ingredients. Steh’s northern woods mushroom soup, based on a recipe of his mother’s, is hearty and flavour-dense without the addition of too much fat; made with fungi from Collingwood, it’s topped with gruyère-goosed croutons and a few dots of tarragon-infused oil. A bowl ...
Brad Clark, former chef of Le Select, has smartened up ...
Annex boulevardiers, academics and bon vivants bask in the leisurely ...
This bistro’s narrow dining room, with its dim lighting, wood ...
This retrofitted little restaurant epitomizes vintage chic: orange-pink Formica sets ...
Renovations to this cozy Summerhill stalwart brought a new bar, ...
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
