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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expensiveSmall touches such as louvred blinds and carnival-glass water pitchers complete the scene for a menu evolved from classic truck-stop fare. A formidable wedge of baked polenta affords pure comfort, served atop a slurry of fried field mushrooms, roasted tomatoes, capers, black olives and goat cheese. Cornmeal crust on tenderly fried calamari crumbles too readily at the touch; a chipotle-tzatziki dip is bitter. Braised baby back ribs come in two super-tender styles: traditional wet and ...
A large patio expands seating in warmer months, but the ...
A cozy Queen East bistro featuring dark woods and white ...
A vibrant, bustling room welcomes the Yonge and Eglinton crowd. ...
This retrofitted little restaurant epitomizes vintage chic: orange-pink Formica sets ...
This bistro’s narrow dining room, with its dim lighting, wood ...
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
