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
A neighbourhood bistro with kitsch to burn. Menus come inside vintage record covers, and dishes have a quirky twist (meatballs on Popsicle sticks, née Lamb Lollies, aren’t quite crisp enough on the outside, but arrive with tart mint-yogurt-cucumber dipping sauce). Such specialties as a mean build-your-own thin-crust pizza and, on one recent trip, a venison T-bone in red wine demi-glace, dispel the myth that bar food is bad food.
Imminent renovations will give the entrance and convivial bar a ...
This casual bistro has tarted up Kensington Kitchen’s old premises ...
Though chef and owner Rodney Bowers has opened a second ...
A staircase divides this subterranean lair into two parts— a ...
The room combines easy diner style with candlelight and cushioned ...
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
