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
Such small touches 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 fried mushrooms, roasted tomatoes, capers, black olives and goat cheese. Cornmeal crust on tenderly fried calamari crumbles too readily; its chipotle-tzatziki dip is bitter. Braised baby back ribs are glorious, the dry and spicy variety packing a slow chipotle burn. A mound of ribs comes alongside plump yam fries and coleslaw. Rosemary chicken breast arrives slightly overcooked, yet with intense rosemary flavour and a delectable demi-glace. Mains $15–$25.
Expect hordes of students and a bustling pace at this ...
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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
December 2, 2008
Screening tonight at Jackman Hall is Canadian master Denys Arcand’s Réjeanne Padovani
Brandon-based poet, feminist and teacher Di Brandt reads with performance poet Nordine Beason and the ...