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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expensiveAll warm wood and whitewash, Weezie’s welcomes exactly as a comfy neighbourhood bistro should. It would be easier to criticize the bordering-on-boring menu if each dish wasn’t executed so well. Well-balanced roasted beet salad successfully pairs salty (gorgonzola, hazelnuts) and sweet (perfectly tender red beet, fresh orange). Crisp cod cakes with moist interiors are laced with tarragon. Panko-crusted chicken paillard feels decadent with luscious mustard cream. Fat and flavourful tilapia loves its brown butter–lemon–caper treatment. ...
The prices drop slightly and the service gallops at a ...
Small touches such as louvred blinds and carnival-glass water pitchers ...
Imminent renovations will give the entrance and convivial bar a ...
Brad Clark, former chef of Le Select, has smartened up ...
Since taking over in May 2006, chef Michael Steh has ...
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
