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
good
very good
excellent
extraordinary
perfect
inexpensive
moderate
expensiveLovers of Thuet’s infamous Alsatian food (and bombastic persona) shouldn’t be scared away by his restaurant’s aggressive new name. Patrons can still count on bistro classics like choucroute and cassoulet, or dishes chosen from a shifting menu de saison that showcases Thuet’s ability to marry the best local, seasonal ingredients with Gallic and Asian flavours and techniques. The sweetness of pear, quince and rich walnut cream complements lip-smacking sake-poached, walnut-crusted squab. A perfectly cooked scallop, ...
A contemporary menu echoes the crisp black, white and red ...
King East condo dwellers are lucky to have a neighbourhood ...
The tiny entranceway opens up into a large, high-ceilinged room, ...
Renovations to this cozy Summerhill stalwart brought a new bar, ...
Cats of all persuasions—hip, cool, thin and fat—squeeze into this ...
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
