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
Fire eaters flock to this authentic Sichuan joint, where half the menu items are emblazoned with a chili pepper warning. Most tables order the house specialty: slices of whitefish, napa cabbage, leeks and bean sprouts poached in a blistering chili-packed broth. Silky ma po tofu is flavoured with fistfuls of garlic and lemony Sichuan pepper, though it suffers under an Exxon Valdez of chili oil. Verdant green beans arrive glistening and puckered from the deep fryer, tossed with crispy bits of garlic, ginger, pork and dried shrimp. While limited to three brands, ice-cold beer soothes seared lips.
Standard-issue decor (drab broadloom, family-style round tables, faux-wood wainscotting) forms ...
The large, busy dining room features giant round tables coated ...
This kitschy, spotless restaurant serves over 130 authentic Cantonese and ...
Families crowd a cheery space adorned with a wall mural ...
This bright, window-lined restaurant, with its burgundy linens and sheer ...
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
